Mulitas

Origin and Versatility of Mulitas

The name “mulita” comes from the word “mula,” which means mule in Spanish. This is because the layered tortilla and filling resemble the layers of a mule’s back. The dish is similar to a quesadilla, but with an additional layer of meat and sometimes other toppings such as guacamole or salsa. It is typically cooked on a griddle until the tortillas are crispy and the cheese is melted. Mulitas are often served as a street food or at taquerias, and can be found on menus throughout Mexico and the southwestern United States. They are sometimes referred to as “the Mexican sandwich” or “taco de queso” (cheese taco).

The Art of Making Mulitas

Mulitas, often described as the Mexican sandwich, are made using either corn or flour tortillas. The tortilla choice can transform the taste of the dish entirely, with corn tortillas offering a distinct flavor profile compared to their flour counterparts. They’re typically filled with a variety of ingredients, from different proteins like chicken, pork, chorizo, or skirt steak, to a range of cheeses such as Oaxaca, panela, or Monterey Jack cheese. The fillings are expertly seasoned and cooked on a hot skillet until they reach the perfect level of heat and savoriness.

A Symphony of Flavors

These tasty appetizers are usually served with a side of onions, cilantro, and avocado, adding an extra burst of flavor. Some restaurants even offer their own version of mulitas, adding a bit of a twist to the traditional recipe. You might find them served with a side of refried beans, or drizzled with a tangy pico de gallo.

A Peek into the Kitchen

While we don’t provide recipes on our site, many of the restaurants featured here do share some behind-the-scenes glimpses into their kitchens on their social media accounts. You might catch a glimpse of a chef skillfully flipping a corn tortilla on a hot skillet with a spatula, or carefully layering the fillings between two tortillas.