Mexican – Tlayudas

Tlayudas are a traditional Oaxacan dish, often referred to as the “Mexican pizza,” but they are much more than just a simple flatbread. This dish is a large, thin, crispy tortilla typically topped with a variety of flavorful ingredients, including refried beans, Oaxacan cheese, meat, avocado, salsa, and lettuce. It is a beloved street food in the southern region of Mexico, particularly in Oaxaca, where it originates.

Key Features of Tlayudas:

Base (Tortilla):
- Tlayudas start with a large, thin tortilla made from corn. The tortilla is typically grilled or toasted until it becomes crispy, but still pliable enough to be folded or eaten flat.
Refried Beans:
- A layer of refried black beans (or sometimes red beans) is spread over the tortilla. The beans add a creamy texture and richness to the dish.
Meat:
- Tlayudas are commonly topped with grilled meats, such as chorizo, tasajo (a type of thinly sliced, seasoned beef), carnitas, or chicken. The meat is often seasoned with spices, giving it bold, savory flavors.
Oaxacan Cheese:
- One of the key ingredients is Oaxacan cheese, also known as quesillo. It is a soft, stringy cheese that melts beautifully when heated, adding a creamy and slightly tangy flavor to the dish.
Other Toppings:
- Avocado: Slices of fresh avocado add a creamy, smooth contrast to the dish.
- Salsa: A spicy red or green salsa is drizzled on top to add a kick of heat.
- Lettuce: Shredded lettuce provides a fresh, crisp texture that balances the richness of the other ingredients.
- Tomato: Some versions include fresh tomato slices for added juiciness and flavor.
Cooking:
- Once assembled, the tlayuda is typically grilled or toasted again until the cheese is melted, and the tortilla becomes crispy, similar to how a pizza crust is baked.

Cultural Significance:

Oaxaca’s Culinary Identity: Tlayudas are often considered a quintessential dish of Oaxacan cuisine. They are commonly sold by street vendors and enjoyed by locals as a casual meal or snack. It is also a popular late-night food.
Regional Variations: The basic ingredients of a tlayuda can vary depending on personal or regional preferences. Some variations may include additional toppings like mole, pickled vegetables, or cactus.

Fun Fact:

Tlayuda’s History: While tlayudas are most famously associated with Oaxaca, their roots go back to indigenous peoples of the region. The large, crispy tortillas are reminiscent of tortillas de comal (flatbreads) made by ancient Mesoamerican cultures, but the modern version with toppings emerged more recently.