Tlayuda is a handmade dish part of traditional Mexican cuisine,
consisting of a large and thin crunchy partially fried or toasted tortilla, covered with a
spread of refried beans,
asiento (unrefined pork
lard), lettuce or cabbage,
avocado, meat (usually
shredded chicken, beef
tenderloin or pork), Oaxaca cheese, and salsa.
They are a popular antojito (snack food) originating
from the state of Oaxaca,
and can be found particularly around Oaxaca City. Tlayudas are
also available in the center-south region of Mexico, such as Mexico City, Puebla or Guadalajara, but by
tradition, the tlayuda is considered a representative iconic dish of Oaxaca.
The dinner-plate-sized tortilla is baked, not fried, either on a comal, a barbecue grill, or
directly over coals.
Once the tortilla has been cooked, refried beans are applied on its surface,
along with lard and vegetables, to serve as a base on top of which the main
ingredients will be placed. The rules for topping a tlayuda are not
strict, and restaurants
and street
vendors often offer a variety of different toppings, including tasajo
(cuts of meat typical of Central Valley of Oaxaca), chorizo, and cecina enchilada (thin
strips of chili powder
encrusted pork). They may be prepared open-faced or folded in half.
The Tlayuda topped with roasted grasshoppers was
featured on episode 8 of the documentary-styled travel and cuisine program Bizarre Foods
with Andrew Zimmern on the Travel Channel. The dish also appeared on
Globe Trekker with Neil
Gibson as host. Both presenters compared the Tlayuda with a large pizza. [Wiki]
