Tlayuda and Huarache Toluqueño. what are the differences

One of the main reasons that cause the confusion between the tlayuda and the toluqueño huarache is due to Mexican merchants in Mexico Citysince one of the most visited places by tourists and residents of the city is the CDMX Zócalo, where they offer Toluqueño huaraches such as tlayudas.

This is to prevent the Toluqueño huarache from being confused with a huarache native to Mexico City.. However, there are notable differences between a tlayuda and a huarachedespite having a similar preparation. Mainly because tlayuda is originally from Oaxaca and is accompanied by different ingredients.

Therefore, here we tell you what are the differences between these two popular dishes of Mexican cuisine.

tolucan huarache

The Toluqueño huarache is a toast made with corn dough that is made on a metate and it is extended along a comal with a spatula so that it has a thinner thickness. This tostada with corn dough top with a bed of beans, cilantro, nopales, onion and a red sauce with tree chili or guajillo chili.

During the beginnings of this dish, it was usually prepared with white corn dough, but Over time, blue corn began to be used which is the current color with which this toast is currently known, in addition to adding grated cheese, an important ingredient in this dish.

At the moment Toluca huaraches are sold in the city of Toluca in several places recognized by locals and tourists such as the September 16 market, the Juárez market and in the municipality of San Mateo de Atenco.

Tlayuda

As we already mentioned, tlayuda is a dish originating from Oaxaca known for being a huge corn tortilla of an extension of 30 cm in diameter with an almost toasted textureit browns on a comal and is covered with black beans, dried meat, cheese and avocado.

Photo: Tlayuda (file)

Originally its production is carried out by rural women in San Antonio de la Cal, Oaxaca.

On the other hand, there are different versions of this Mexican dish, since it is not only accompanied with dried meat, but also with chorizo, grasshoppers, escamoles and even seafood.

At the moment, the tlayuda has been declared as Intangible Cultural Heritage by UNESCO and recognized as a favorite dish in all of Latin America. The tlayuda even won a Latin American Street Food championship powered by a streaming platform via Twitter.

And as a curious fact, the word tlayuda comes from the Nahuatl tlao-li which means shelled corn, complemented with the suffix thighswhich denotes abundance.

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