Dish

Pitilla

Pitilla is made by mixing cornmeal with water and salt to create a dough. The dough is then shaped into flatbreads and cooked on a hot griddle or comal. The bread is crispy on the outside and soft on the inside, with a slightly sweet flavor that comes from the cornmeal. Pitilla is a gluten-free bread that is suitable for those with celiac disease or a gluten sensitivity.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Bread› Flatbread

Origins and history

Pitilla has been a staple food in Oaxaca for centuries. There are many variations of Pitilla, with different types of cornmeal or grains used to create a different texture or flavor. Some recipes call for the addition of spices or herbs to the dough, while others use different cooking methods such as baking or frying.

Dietary considerations

Suitable for: Celiac disease, Gluten sensitivity.

Variations

Pitilla is often served with spicy stews or soups, such as pozole or mole. It can also be eaten on its own as a snack or breakfast food.

Presentation and garnishing

To make the perfect Pitilla, use high-quality cornmeal and allow the dough to rest for at least 30 minutes before shaping and cooking. Cook the bread on a hot griddle or comal until it is golden brown and crispy on both sides. Pitilla can be presented on a woven basket or platter, garnished with fresh herbs or spices. It can also be cut into small pieces or wedges for easy serving.