ArticleSources

Mulitas

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Mulita

A mulita is a taquería item made of two corn tortillas sandwiching melted cheese and meat, griddled until crisp and pressed together, something between a taco and a quesadilla. It is especially associated with the taco trucks and stands of Los Angeles and Southern California.

Contents
  1. Description
  2. History in Los Angeles
  3. Al pastor mulitas
  4. Recipe
  5. Where to try it
  6. Reviews
  7. See also
  8. References

Description

A mulita, Spanish for little mule, is built like a sandwich: one corn tortilla goes on the griddle, cheese and meat are piled on, and a second tortilla is placed on top so the melting cheese glues the layers together. Because both tortillas are corn and are crisped on the plancha, a mulita is usually crunchier than a flour-tortilla quesadilla. It is generally eaten flat, either by hand or with a knife and fork when heavily topped. Common meats include al pastor, carne asada and chicken, and many stands add guacamole, pico de gallo or salsa. None of the sources consulted explain how the name arose.

History in Los Angeles

Lexicographer Barry Popik's survey of published uses finds the earliest English-language citation in a December 1999 LA Weekly column by restaurant critic Jonathan Gold, who described the mulita at La Taquiza, a stand in South Los Angeles near Exposition Park, as a sort of quesadilla on steroids: thick tortillas griddled with cheese and guacamole and pressed together. The phrase was repeated in later reviews in San Jose, Seattle and a Los Angeles travel guide, which indicates the item spread through taquerías in California and beyond during the 2000s. Popik's collection does not establish whether the term was in use earlier.

Tasting Table describes mulitas as very popular across the Los Angeles region, sold by taco trucks, carts, stands and restaurants. Some versions add other ingredients; the San Jose Mercury News review cited by Popik described a mulita with panela cheese and whole beans.

Al pastor mulitas

Los Angeles magazine's Essential T column describes the al pastor mulita at Tacos Tamix, where the first cuts from the trompo are trimmed and set aside for mulitas, then sealed between two corn tortillas with melted cheese. The magazine suggests peeling the tortillas apart while hot to add onion, cilantro, salsa and lime. Mulitas sit alongside gringas, alambres and tortas among the al pastor items at many taquerías.

Recipe

Makes 6 mulitas · Time: 20 minutes, using cooked meat

Ingredients

  • 12 corn tortillas
  • 250 g Oaxaca, Monterey Jack or Chihuahua cheese, shredded
  • 400 g cooked meat, chopped: al pastor, carne asada or grilled chicken
  • 1 tbsp vegetable oil
  • Chopped onion and cilantro
  • Salsa roja, guacamole and lime wedges

Steps

  1. Heat a griddle or large skillet over medium heat and brush lightly with oil.
  2. Lay down 6 tortillas and sprinkle each with cheese.
  3. Top with meat and a little more cheese, then cover with the remaining tortillas.
  4. Cook 2 to 3 minutes, pressing with a spatula, until the bottom is crisp and the cheese starts to melt. Flip and cook 2 minutes more.
  5. Lift the top tortilla to add onion, cilantro and salsa, or serve them on the side with guacamole and lime.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Quesadilla on Steroids (mulita)". Barry Popik (The Big Apple). Retrieved 2026-10-10.
  2. "Essential T: Mulitas at Tacos Tamix". Los Angeles magazine. Retrieved 2026-10-10.
  3. "The Simple Additions That Turn Quesadillas Into Mulitas". Tasting Table. Retrieved 2026-10-10.
Categories: Cheese tacos Los Angeles cuisine Mexican-American cuisine Street food Taco types