Open face tlayuda
Type Antojito
Place of origin Mexico
Region or state Oaxaca
Main ingredients Tortillas, refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, salsa
Cookbook: Tlayuda  Media: Tlayuda
Tlayuda con falda, a tlayuda folded in half and topped with grilled skirt steak

Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes erroneously spelled clayuda,[1] is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla[2] 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.[3][4]

They are a popular antojito (snack food) originating from the state of Oaxaca, and can be found particularly around Oaxaca City.[3] Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara, but by tradition, the tlayuda is considered a representative iconic dish of Oaxaca.

The dinner plate-sized tortilla is baked, not fried, either on a comal, a barbecue grill, or directly over coals. Once the tortilla has been cooked, refried beans are applied on its surface, along with lard and vegetables, to serve as a base on top of which the main ingredients will be placed. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of different toppings, including tasajo (cuts of meat typical of Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in half.

The tlayuda topped with roasted grasshoppers was featured on episode 8 of the documentary-styled travel and cuisine program Bizarre Foods with Andrew Zimmern on the Travel Channel. The dish also appeared on Globe Trekker with Neil Gibson as host. Both presenters compared the tlayuda with a large pizza.

See also


  1. Mark Bittman (2009). Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less. Simon and Schuster. p. 43. ISBN 9781416578987. Retrieved 24 July 2015.
  2. "Tlayudas". Oaxaca Times. Retrieved 2010-05-31.
  3. 1 2 Bittman, Mark (2008-09-05). "Recipe of the Day: Tlayuda With Black Bean Purée". New York Times. Retrieved 2010-05-31.
  4. Bruce Geddes (2000). World Food Mexico. Hawthorn Victoria (Australia): Lonely Planet Publications PTY Ltd. p. 83. ISBN 1864500239.
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