Volcanes
A volcán is a taquería antojito made from a corn tortilla toasted on the griddle until crisp, topped with melted cheese and usually a spoonful of meat such as al pastor, bistec or costilla. Found in Mexico City, Guadalajara and northern Mexico, it is closely related to the Sinaloan vampiro.
Description
A volcán is built open-faced. The taquero leaves a corn tortilla on the plancha or comal until it stiffens into something like a tostada, flipping it every minute or so, then covers it with cheese that melts and browns while the tortilla is still on the heat. Meat goes on top, followed by salsa and sometimes guacamole. The cook and tortilla company Masienda describes volcanes as more a method than a fixed recipe and explains the name by the mound-like shape of the finished stack. They are eaten quickly, before the tortilla softens.
Mexico City
In Mexico City, the volcán is a standard item at taquerías that work with griddles and charcoal. Chilango, which suggests the antojito may have begun as a cheese taco left too long on the plancha, notes that it can be ordered sencillito, with cheese alone, or with meat. Its guide highlights El Vilsito in Narvarte, known for al pastor volcanes; La Costilla, also in Narvarte, for rib volcanes with cheese; and Los Picudos in Colonia del Valle, which cooks everything over charcoal and offers al pastor, chuleta, bistec and arrachera versions. The same guide groups volcanes with costras, another griddle dish built around crisped cheese.
Regional names
The line between volcanes and vampiros is blurry. Taste and L.A. Taco describe the Sinaloan vampiro, a griddle-crisped tortilla with cheese, carne asada and toppings, and note that the same idea is called a volcán in Jalisco and Mexico City and a lorenza in parts of Sonora. Masienda, whose author learned the recipe from a family in Guadalajara, instead calls volcanes the northern Mexican name and vampiros the central Mexican one. In practice the names overlap, and size and toppings vary by stand. Typical meats include chorizo, carne asada and al pastor, but tinga, carnitas and plain melted cheese are also common.
Recipe
Ingredients
- 8 small corn tortillas
- 200 g Oaxaca or Chihuahua cheese, shredded
- 300 g cooked meat: al pastor, chopped bistec, carne asada or fried chorizo, kept warm
- Salsa roja or salsa verde
- 1/2 cup guacamole (optional)
- Chopped onion and cilantro
Steps
- Heat a comal or heavy skillet over medium heat.
- Toast the tortillas, turning every 45 to 60 seconds, until dry and crisp like a tostada, 3 to 5 minutes.
- While they are still on the comal, cover each with cheese and let it melt.
- Top with meat, then salsa, guacamole, onion and cilantro.
- Serve immediately.
Where to try it
- El Vilsito, Mexico City: Narvarte taquería known for al pastor and volcanes, per Chilango.
- Los Picudos, Mexico City: Colonia del Valle taquería that cooks its volcanes over charcoal.
- El Super Taco, Mexico City
- Tacos Brunos, Mexico City
- Tacos Crispín, León
- Tacos Los Alexis, Mexico City
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
- "Volcanes y costras que rifan". Chilango. Retrieved 2026-10-10.
- "Stack a Crispy Tortilla With Your Favorite Toppings To Make Volcanes". Masienda. Retrieved 2026-10-10.
- "Interview With the Vampiro". Taste. Retrieved 2026-10-10.