Tlayuda

Tlayuda is a traditional dish from Oaxaca, Mexico. It centers on a large, thin corn tortilla toasted on a comal until crisp. The tortilla is typically spread with refried beans and topped with quesillo (Oaxaca cheese) and a sprinkling of asiento, a seasoned pork lard. A protein such as tasajo (dried beef), chorizo, or carne asada is commonly added, with variations including pollo or chicharrón. The finished tlayuda is often garnished with lettuce or cabbage, avocado, and tomato, and served with a salsa or hot sauce. Some eaters fold the tortilla in half to form a portable, open-faced flatbread.

Origin and use: Tlayuda is strongly associated with Oaxaca state, particularly Oaxaca City, and is widely sold as street food and in markets. It is typically enjoyed as a main course, especially at lunchtime or in the late afternoon, and can be prepared to suit different budgets. While the base remains the same, regional and personal variations reflect the available ingredients, making tlayuda a flexible representation of Oaxacan flavors.