|Place of origin||Mexico|
|Region or state||Mexico City|
|Main ingredients||Bolillo or telera, tamal|
|Cookbook: Guajolota Media: Guajolota|
Guajolota [waːxoːloːta] also known as a torta de tamal is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a bolillo or telera, which is a rounder version of a bolillo. Vendors are commonly found selling tortas de tamal near offices, markets, schools, and particularly near churches on Sunday mornings. Most vendors sell a variety of tamales stuffed with different ingredients, such as red mole with chicken, salsa verde with pork, cheese and jalapeno "rajas con queso" or "tamal de dulce" which is a sweet flavored tamal to go along with the bolillo.
Guajolotas are frequently bought with a hot drink known as atole, which comes in a variety of flavors.
The term guajolota is the feminized version of the word guajolote, which originates from the Nahuatl word huexolotl or uexolotl, for turkey. Turkeys are called guajolotes throughout Mexico, in some Central American countries like Guatemala the call it Chompipe or Chunto. However the term is interchangeable with 'Pavo' which is the common Spanish word for turkey.
- Janet Long-Solis & Luis Alberto Vargas (2005). Food Culture in Mexico. Westport, Connecticut (USA): Greenwood Press. p. 135. ISBN 9780313324314.
- Kiddle, Lawrence (1941). "Los Nombres Del Pavo en el Dialecto Nuevomejicano". Hispania. 24 (2): 214. doi:10.2307/332552. JSTOR 332552.
- Ferrero, Carmen; Lasso-von Lang, Nilsa (2005). VARIEDADES LINGÜÍSTICAS Y LENGUAS EN CONTACTO EN EL MUNDO DE HABLA HISPANA. Bloomington, Indiana: AuthorHouse. p. 59. ISBN 9781420822052.