A tlacoyo [tɬaˈkoʝo] is a Mexican dish of pre-Hispanic origin made of masa.

Most traditional tlacoyos do not have lard or salt in the masa, and if not eaten soon after they are cooked, they become very tough and dry, even if reheated.

In Mexican markets, vendors keep their tlacoyos warm by putting them in a covered basket, with the additional effect that the steam keeps them moist for a longer time.

Since it is similar in shape to a huarache (but smaller), and is made of the same corn as the sope and is even thicker (so it has more resistance to wet toppings), Mexican street vendors, especially in Mexico City,[2] sometimes sell it with toppings on it, as an alternative to the sopes and huaraches.

[citation needed] In the state of Puebla, Tlacoyos are smaller and in the shape of triangles.