Tlayuda, sometimes spelled clayuda, is a handmade dish of traditional Oaxacan cuisine in Mexico, consisting of a large, thin, crunchy tortilla, partially fried or toasted, covered with a spread of refried beans, asiento, lettuce or cabbage, avocado, meat, Oaxaca cheese and salsa.
Facts
Origin Region Connections
Expresses Tradition
Source Tlayuda - Wikipedia
In Cuisine
Source Tlayuda - Wikipedia
Uses Ingredient
Source Tlayuda - Wikipedia
Source Tlayuda - Wikipedia
Source Tlayuda - Wikipedia
Source Tlayuda - Wikipedia
Source Tlayuda - Wikipedia
Source Tlayuda - Wikipedia
Source Tlayuda - Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Tlayuda - Wikipedia
Sources
1. Tlayuda - Wikipedia
Lead section
A popular antojito, the tlayuda is native to the state of Oaxaca.
- Uses Ingredient: Lard, Infobox food/dish main_ingredient field
- Uses Ingredient: Lettuce, Infobox food/dish main_ingredient field
- Uses Ingredient: Cabbage, Infobox food/dish main_ingredient field
- Uses Ingredient: Avocado, Infobox food/dish main_ingredient field
- Uses Ingredient: Meat, Infobox food/dish main_ingredient field
- Uses Ingredient: Chicken, Infobox food/dish main_ingredient field
- Uses Ingredient: Salsa, Infobox food/dish main_ingredient field
In Cuisine: Mexican Cuisine, lead paragraph
Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of 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.
Expresses Tradition: Nixtamalization, Lead paragraph
A very light amount of salt in the nixtamal dough with which it is prepared in some cases, as well as its cooking almost until it is toasted, make the tlayuda last longer without decomposing, unlike what happens with common tortillas.
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