Tlayudas is a type of pizza that is also known as Oaxaca’s giant pizza. It is one of the most famous and delicious street snacks in Mexico. People in Oaxaca’s busy marketplaces can find these giant tortillas late at night on charcoal grills. That is filled with tacos with toppings. They are topped with refried beans, quesillo (Oaxacan string cheese), meats, veggies, and salsa. They resemble pizza, but they taste like food that indigenous people have prepared for centuries. In this article, we will discuss this Tlayudas pizza. You may fold them or serve them open-faced.
This page is worth reading if you’ve ever wondered what makes this dish so special, why it’s likened to pizza, or how to prepare it yourself. We’ll discuss the origins of tlayudas, their ingredients, their significance in Oaxaca culture, and the process of making them. This will bring the authentic street food experience of Oaxaca right to your plate.
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What is Tlayudas in Oaxaca?
Tlayudas are large, thin tortillas that are typically 12 inches or more in diameter. It usually depends on the customer’s choice. They are a little crunchy but bendable and made with corn masa. They are semi-toasted, which gives them a crunchy texture that makes them great for carrying heavier toppings. You may say crispy and tasty.
A classic tlayuda features a generous layer of refried black beans, topped with quesillo cheese, shredded cabbage or lettuce, avocado slices, salsa, and grilled meats such as tasajo (beef), cecina (pork), or chorizo. That really has a good and unique taste. This makes it both filling and versatile for many purposes.
Tlayudas are a well-known type of street cuisine in Oaxaca. You can find it in the road of Mexico. Tlayudas are like pizza for the people of Oaxaca. They are a simple dish with robust flavors that people eat every day. It’s fast food.
Where Did Tlayuda Originate?
Tlayudas come from Oaxaca, a culturally rich area in southern Mexico. There are Zapotec and Mixtec communities in Oaxaca, and their eating traditions are the basis of the state’s cuisine. For hundreds of years, these cultures relied on corn as their primary food source. They made it into tortillas, tamales, and atole, among other things.
Tlayudas are a unique type of tortilla that is larger, thicker, and grilled to achieve a crunchy texture. The first tlayudas likely originated when people lightly toasted tortillas on a comal (a flat griddle) and then added whatever ingredients they had on hand. It becomes a delicious food overnight. They became a late-night street dish throughout time, notably in Oaxaca City. Especially where locals and tourists go to night markets to get a freshly grilled tlayuda, it looks like a night food.
Today, the dish is known as an Intangible Cultural Heritage of Oaxaca. It is not only a meal, but also a living piece of the history of indigenous cooking. If you want to taste this flavor, you can make an order.
What is a Tlayuda Made Of?
A tlayuda is just a dish made using simple, healthy foods. The large corn tortilla, which is made from masa harina (corn flour), serves as the base. The fact that it is semi-toasted makes it different. This keeps the outside crispy while making it flexible enough to fold.
- Refried black beans: Which hold everything together, are a common topping.
- Quesillo cheese: Which is Oaxaca’s famous string cheese that melts well.
- Slices of avocado: It makes it creamy.
- Vegetables: Like cabbage or lettuce, tomatoes, or radishes.
- Protein: Grilled meats such as tasajo, cecina, or chorizo.
- Salsa: Make it smoky, spicy, and produce with native chilies like chile de árbol.
Tlayuda is distinct from other dishes due to its unique combination of crispy tortillas, creamy beans, stretchy cheese, and smoky pork. The ingredients make Tlayuda more special. Tlayudas bring out the earthy flavors of maize, beans, and local chilies, rather than the tomato sauce and mozzarella that are typically found in pizza. That gives special flavor vibes.
Traditional Preparation Process
To prepare tlayudas correctly, you need to be patient. By following the rules below and using the smoky magic of charcoal grilling, you can easily prepare it.
- Making the tortilla: Fry it on a big corn tortilla comal until it is semi-crispy.
- 2. Spreading the beans: A thick layer of refried black beans is put on the tortilla.
- 3. Adding cheese and toppings: Add the piece of quesillo, meat, avocado, and veggies.
- 4. Grilling: The laden tortilla is put on top of charcoal, which adds smoke to the flavors. You may serve it flat or fold it in half like a big taco.
You can’t get the same crunch and smoky depth from a conventional frying pan as you can from toasting and grilling the tlayuda slowly.
The Role of Cheese: Oaxaca’s Famous Quesillo
Tlayudas are a unique type of tortilla. It is larger, thicker, and grilled to achieve a crunchy texture. People like its crispy taste. The first tlayudas likely originated when people lightly toasted tortillas on a comal (a flat griddle) and then added whatever ingredients they had on hand. If the toppings are soft and cheesy, the bite is more delicious. It becomes a delicious food overnight. They became a late-night street dish throughout time, notably in Oaxaca City. Especially where locals and tourists go to night markets to get freshly grilled tlayuda, people often enjoy eating it as a snack.
Today, the dish is known as an Intangible Cultural Heritage of Oaxaca. The flavor, toppings, and tacos tell the cultural identity. It is not only a meal, but also a living piece of the history of indigenous cooking. If you want to taste this flavor, you can make an order.
Street Food Culture in Oaxaca
Tlayudas thrive in Oaxaca’s vibrant street food culture. It is easy to read within a short time. Particularly, it is available at night markets like Mercado de la Merced and Mercado 20 de Noviembre. Most people enjoy spending their free time with friends and family. People usually take snacks in the evening. But if you want to taste Mexican dessert item, you can try Bread Pudding and Tamales. There are dozens of charcoal grills here, and sellers are making tlayudas for hungry locals, students, and travelers. Travelers often find pizza to be a suitable snack alongside tacos.
Tlayudas are an integral part of the social fabric. You can often share it with family and friends. It’s as Oaxacan as it gets to share a tlayuda while talking late at night. People usually eat this food while spending time with friends or during their free time.
Street vendors often prepare tlayudas to order. That allows you to choose the protein, spice level, and toppings you prefer most. You can add toppings or sausages to your choice. This personalization is what makes eating a tlayuda a genuinely unique experience. After hearing the structure of this pizza, my mouth is watering.
Regional Variations Across Oaxaca
Oaxaca is a state with diverse cultures and landscapes, and this is also true of its cuisine. Tlayudas are different in different parts of the world:
- Coastal Oaxaca: Shrimp or fish on top of seafood is a popular choice.
- Central Valleys: Tlayudas made with beef or pig are the most common.
- Villages in the country: simpler vegetarian versions use beans, cheese, and herbs.
Each version uses different local ingredients, thus no two tlayudas taste the same. This flexibility to change keeps the cuisine fresh, engaging, and relevant for many years to come.
Making Tlayudas at Home
There is nothing like the taste of a tlayuda grilled in Oaxaca, but you can make it at home with a few changes.
Things you’ll need:
- Big flour or corn tortillas (if you can find them, look for tlayuda tortillas)
- Refried black beans
- Quesillo or mozzarella as a substitution
- Choice of meat (steak, pig, or chorizo)
- Avocado, cabbage, and salsa
Steps for cooking:
- Lightly toast your tortilla on a grill or in a skillet.
- Spread a layer of beans equally over the top.
- Put in the cheese, pork, avocado, and cabbage.
- Cook on the grill over medium heat until the cheese melts and the tortilla is crispy.
If you can’t get quesillo, mozzarella, or string cheese can work as an alternative. If possible, use a charcoal grill to achieve that authentic smoky flavor.
Conclusion
Tlayudas are more than just food; they are a cultural manifestation of Oaxaca that combines traditional customs with street food creativity. You must taste them if you’re interested in Mexican food like Sushi, Baja Med or Quesabirria. Their vast, crispy tortillas and the smoky smell of quesillo and grilled meat are only two of the things that make them so good.
