The tlayuda is a Oaxacan street dish consisting of a large corn dough tortilla covered with lard, refried beans and string cheese. The term tlayuda refers to both the dish and the name of the tortilla.
It can be served open or folded, and various meats, sauces and guacamole are added.
SYNONYMS FOR Tlayuda
- Clayuda
- Oaxacan pizza
ORIGIN OF Tlayuda
The tlayuda is originally from the state of Oaxaca. It is considered an icon of the local cuisine and can be found mostly around the same town. There are also tlayudas in the south-central region of Mexico, such as Mexico City, Puebla or Guadalajara.
The tortilla, about the size of a plate, is grilled. Afterwards, refried beans, lard and vegetables are added to serve as a base for the main ingredients. The rules for filling a tlayuda are not strict, and restaurants and street vendors usually offer a wide variety of toppings, such as typical meat cuts, chorizo and cecina enchilada. They can be prepared open or folded in half.
Its main characteristics are its large size, reaching over 40 cm in diameter, its completely different flavor from other types of tortillas, and the slight hardness in its consistency. It acquires this consistency when it is cooked in a comal, generally made of clay. There it is left to toast, that is, it is cooked for a longer time than other types of tortillas, and then it is kept in a tenate, a basket made of palm leaves.
CURIOSITIES OF Tlayuda
One of the best typical dishes of Mexican food is the tlayuda.
He likes the tlayuda they prepare in his town.
On Netflix they made a documentary talking about Latin American food, in it they mentioned the Argentinean choripan and the Mexican tlayuda.