Memelas, or memelitas, is a regional term in Oaxaca for antojitos of fried or toasted corn cakes, like sopes or huaraches. They are made of masa and topped with fresh ingredients such as black beans, shredded cabbage, mole negro, guacamole, cheese, salsa and seasonal treats like squash blossoms. However, in Honduras and Guatemala, a memela is entirely different. The toasted masa cake is made with cinnamon and cooked in banana leaves. It doesn’t really seem like you could go wrong.