Memelas, also known as memelitas,[1] are fried or toasted cakes made of masa topped with different fresh ingredients eaten as antojitos or snacks in the states of Guerrero, Oaxaca, Tlaxcala,[2] and Puebla, Mexico, which has its origins in prehispanic food.

The corn masa is flattened with a tortilla press, pinched to create indentations along its borders, then placed over a hot comal or griddle.

When the tortilla-like base is cooked and charred where the dough hits the hot metal of the grill and becomes as chewy as a medium-well steak, it is then topped with black beans, salsa, shredded cabbage, mole negro, guacamole, and cheese.

Modern incarnations include other vegetables and the option of a layer of tinga (shredded chicken with tomatoes, onions, and chiles) or potatoes and sausage.

In Honduras and Guatemala, a memela is a toasted cake made of masa mixed with cinnamon and curdle, cooked in banana leaves.