#MakeThis: Fonda Lola’s Colourful Tlacoyos!

Affectionately named after the owner’s grandmother, Fonda Lola has brought the rustic charm and delicious  cuisine of Mexico City to the energetic Queen West neighbourhood of Toronto. Designed to look like a Mexican beachfront bistro with painted ceramic and items brought back with the owner, Ernesto Rodriguez, to help showcase the authentic dishes paired with their extensive tequila collection.  From family style dinners to hosting Mexican inspired fiestas, Fonda Lola’s menu is inspired by authentic recipes, using ethically and locally sourced ingredients and drinks made with wholesome ingredients.

To help you host a better summer lunch, try making some of Fonda Lola’s Colourful Tlacoyos at home!

1 1/2 cups (375 mL) corn masa
1/2 cup (125 mL) warm water
1/4 cup (50 mL) refried beans
2 large avocados
1/2 cup (125 mL) cotija cheese
1/2 cup (125 mL) sour cream

Salsa verde:
1 large avocado (peeled and deseeded)
2 jalapenos (deseeded and cut into quarters)
1 clove garlic (peeled and chopped)
1 tsp. (4 mL) salt
sprinkle of pepper
1 cup (250 mL) water

Salsa roja:
4 large roma tomatoes (chopped into quarters)
1 dried chipotle
2 cloves of garlic (peeled and chopped)
2 cups (500 mL) water
1 tsp. (4 mL) of salt

In a large mixing bowl, combine corn masa and water. Knead with hands until smooth, then shape dough into 12 smooth balls. With your fingers, gently push refried beans into the centre of each ball. Fill each ball evenly, then seal. Place filled balls on clean surface and gently flatten with a rolling pin – careful not to spill the beans.

For fresh salsa verde, add avocado, jalapenos, garlic, salt, pepper, and water to a blender. Blend until smooth. For the salsa roja, pour water into a small pot on the stovetop, add salt. Bring to a boil, add tomatoes, dried chipotle, garlic and salt. Leave to boil for 5 minutes. Remove from heat, set to cool. Pour cooled salsa into blender, then blend until smooth.

Place flattened balls (half an inch thick) in a stovetop pan at medium heat. Cook tlacoyos on one side for 5 minutes, then flip. Cook on other side for 5 minutes, until both sides are slightly browned. Remove from heat.

Top each hot tlacoyo with salsa verde, salsa roja, a dollop of sour cream, sprinkle of cojita cheese, and 1 slice of avocado. Salt and pepper to taste. Add poached egg for extra protein like Fonda Lola does for lunch! Serves 4.

Buen Provecho!

Recipe courtesy of Chef Angel Rueda, of Queen West’s own authentic Mexican bistro, Fonda Lola. 942 Queen Street West (Queen & Shaw), (647) 706-9105, www.fondalola.ca.

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