Tlayuda

Tlayuda is a traditional dish originating from the Oaxaca region of Mexico. It is often referred to as a Mexican pizza due to its similar appearance and method of preparation.

Description

A Tlayuda is a large, 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.

Origin and History

The word Tlayuda comes from the Nahuatl language, which was spoken by the Aztecs and many other indigenous groups in Mexico. The term is derived from the word "tlao-li," which means "maize husking," and "uda," which is an unspecified measure.

The dish is a staple in Oaxacan cuisine and is believed to have been consumed in some form since the pre-Hispanic era. It is typically eaten in the evening, often as a shared dish due to its large size.

Preparation

The preparation of a Tlayuda begins with the making of the tortilla. The dough is made from nixtamalized corn, a process that involves soaking and cooking corn in an alkaline solution. This dough is then pressed into large, thin rounds and partially fried or toasted.

The tortilla is then spread with refried beans and asiento. Various toppings are added, including lettuce or cabbage, slices of avocado, and meat. The meat is typically grilled before being added to the Tlayuda. The dish is finished with a sprinkling of Oaxaca cheese and a spoonful of salsa.

Variations

There are many variations of the Tlayuda throughout the different regions of Oaxaca. Some versions include different types of meat, such as chorizo or tasajo (thinly sliced beef). Others may include additional toppings like radishes, tomatoes, or onions.

In some areas, the Tlayuda is folded in half before being cooked, similar to a quesadilla. This version is often referred to as a "Tlayuda con todo" (Tlayuda with everything).

See Also

• Mexican cuisine
• Oaxaca cheese
• Nixtamalization

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