Marquesitas, Mexico’s Sweet Street Treat

Sold from street carts in most plazas and parks, marquesitas are one of Mexico’s tastiest treats.

This delicious Mexican snack can either be sweet or savory, and comes loaded with flavorful fillings, making it a versatile and popular delight among locals.

A marquesita is a thin wafer dessert that originated from Mérida, Mexico. The dough is rolled and stuffed with various fillings such as custard, chocolate, caramel, or cheese. These delicious treats were invented during a cold winter by an ice cream vendor to offset his seasonal decline in sales. 

To learn more about marquesitas, the fascinating history of how marquesitas were created, and how to make your own at home, read on.

What Are Marquesitas?

Marquesitas are made with a dough that comprises egg, butter, milk, and flour, which are then pressed onto a grill to cook and make a thin crepe.

Originally, these wafers were filled with queso de bola, also known as Dutch cheese.

Today, you can choose many different fillings to pack inside of this popular Mexican street food, such as cream cheese, chocolate, custard, jam, or dulce de leche (also known as cajeta). 

After adding delicious fillings, the Mexican crepe is rolled and served with a napkin.

The History of Marquesitas

In 1910, Don Leopoldo Mena, or Don Polo, was very successful selling ice cream in the Mexican city of Mérida.

However, during the cold winter months, his ice cream sales dropped drastically.

To compensate for lost sales, he decided to only sell the wafers (essentially the cone) without the ice cream.

This new product was well-received, and the sales soon increased.

Due to Don Polo’s success of selling his cones without any ice cream, in 1945, he decided to take it a step further and add unique filling to his cones.

This tasty Mexican dessert was made with the sweet dough of the wafer stuffed with Dutch cheese (also known as ball cheese).

According to the story, one of the local nobility with the title of Marquis had a daughter who adored the invented dessert.

Hence the snack was named marquesitas. The original Don Polo marquesitas can still be found today on Street 55, number 506, near Plaza Santiago in the Paseo de las Fuentes neighborhood.

How To Make Marquesitas

There are many street stalls making marquesitas, so you can watch the vendor make this delicious snack.

The marquesita grill is about 12 inches (30 cm) wide in diameter, but there are many types of grills.

They look very similar to a cone-making machine because originally, the wafers were created by the owner of an ice cream business.

First, the vendor sprays oil or butters the grill to avoid the dough from sticking and presses the grill shut for about half a minute.

The crepe is then gently scraped off the grill before becoming cooked and flipped over to complete the cooking.

After quickly folding it in half, the crepe is layered with fillings and rolled up.

It is crucial to add the fillings before the shell hardens because then it can make the marquesita difficult to roll.

Marquesitas Recipe

This recipe makes about six to eight marquesitas. You will need:

• Four eggs with two egg whites
• ⅔ cup (about 158 ml) of white granulated sugar
• ¾ cup (about 177 ml) of canola oil
• 1 cup (about 237 ml) of all-purpose flour
• ½ teaspoon (about 2.5 ml) of coarse sea salt or kosher salt
• ⅔ cup (about 157 ml) of whole milk
• One teaspoon (about 4.9 ml) of vanilla extract
• Any jam, cheese, chocolate, cajeta, Nutella for filling

Instructions to make authentic marquesitas

1. In a mixer, puree all of the batter ingredients. Set aside for 10 minutes to encourage flavors to meld, or cover and chill for up to 12 hours.
2. When you are ready to make the marquesitas, stir the batter. Preheat a 10″ (25 cm) crepe pan or a nonstick skillet with a flat bottom over medium-high heat.
3. When the pan is heated, pour 1/4 cup (about 60 mL) of batter into it and spread it out in a circular fashion to cover the entire pan, as the goal is to build a really thin layer.
4. Loosen the corners with a spatula and flip to the other side until the bottom has been toasted and golden. Continue to flip two more times before the crepe begins to crisp.
5. Add your favorite fillings and roll it up. As soon as the crepe is removed from the heat, it will start to crisp up like a cone.

Popular Marquesita Fillings

One of the things that make Marquesitas so delightful is their versatility. 

Here are some of the most popular Marquesita fillings that you’ll find in the streets of Yucatán and beyond:

Nutella and Queso de Bola (Edam Cheese): The most classic and beloved combination. The rich, chocolatey sweetness of Nutella pairs perfectly with the salty, nutty flavor of Edam cheese. The shredded cheese melts slightly inside the warm Marquesita, creating a creamy texture against the crisp shell.

Cajeta (Caramelized Goat’s Milk) and Cheese: Cajeta, a traditional Mexican caramel made from goat’s milk, adds a deep, sweet flavor. Paired with queso de bola, it offers a uniquely Mexican blend of sweet and savory.

Fresh Fruits and Sweet Spreads: Marquesitas can also feature fresh fruits like strawberries, bananas, or mangoes. These are often combined with spreads like Nutella, peanut butter, or dulce de leche for a refreshing, fruity twist.

Dulce de Leche and Coconut: This combination layers creamy dulce de leche with shredded coconut. The caramel flavor blends seamlessly with the tropical sweetness of coconut, adding texture and a vacation-like vibe.

Jam and Cream Cheese: Strawberry, raspberry, or guava jam combined with cream cheese is another popular filling. The tangy, smooth cream cheese complements the fruity sweetness beautifully.

Hershey’s Chocolate Syrup and Cheese: A modern twist for chocolate lovers. Hershey’s syrup adds a familiar, rich chocolate flavor, while queso de bola ensures the savory element isn’t forgotten.

Peanut Butter and Banana: A protein-packed and indulgent option. The creamy peanut butter pairs with the sweetness of banana slices, creating a filling that’s both nostalgic and satisfying.

Marshmallows and Chocolate: For those with a serious sweet tooth, melted marshmallows and chocolate chips inside a Marquesita create a gooey, s’mores-like treat.

Custom Creations: Many vendors allow you to customize your filling combination. Popular requests include adding sprinkles, crushed nuts, or even spicy touches like Tajín for a tangy kick.

The appeal of Marquesitas lies in their ability to combine contrasting flavors and textures.

Whether you prefer a classic combination like Nutella and queso de bola or a more adventurous mix, each bite is a delightful experience.

Don’t be afraid to try different fillings to discover your personal favorite!

Which filling would you choose?

Let us know in the comments or share your creative combinations!

Why Marquesitas Should Be on Your Must-Try List

Marquesitas are a delightful representation of Mexico’s vibrant street food culture, blending sweet and savory flavors into a crispy, irresistible treat.

Whether you indulge in the classic combination of Nutella and queso de bola or explore creative fillings like peanut butter and banana, Marquesitas offer something for every palate.

Their versatility and unique texture make them a standout snack that’s perfect for any occasion.

If you haven’t tried Marquesitas yet, add them to your food bucket list or make them at home to experience the magic for yourself.

These crunchy creations are more than just a dessert—they’re a celebration of Mexican culinary creativity. 

 

Sources

• Animal Gourmet: Marquesitas, the noble and delicious Yucatecan tradition
• Mas Mexico: The history of the Yucatecan marquesitas
• Pati Finch: Marquesitas
• Spaco: Making Marquesitas

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