Yesterday morning, the Felipe Angeles International Airport, which, as expected, unleashed a wave of comments on social networks. Some approved it, others disapproved, but it finally came into operation and like any new business, it had ups and downs, but the reality is that everyone was talking about it. However, beyond the experience of knowing the new facilities of this place, criticism arose towards a lady who sold tlayudas.
And it is that after highlighting that the new project devised by the president Andres Manuel Lopez Obrador It was a first world site, with a lot of technology and of first quality, some network users highlighted with a certain contemptuous tone that the instance had already begun to “get dirty” with the arrival of a street vendor of tlayudas to the place, just on the day of the inauguration.
Although others users They defended the lady and even shared some photos of their tlayudas(which, by the way, took them several minutes to obtain, because it had long rows of attendees) most likely had a very good sales day. However, that did not prevent a new debate from arising on social networks: because while some swore that these were not tlayudasotherwise blue toast, others proudly showed off their appetizer acquired in the AIFA.
What are tlayudas and how are they made?
Today we have decided to break down the fact, explaining to you first-hand what tlayudas are, so that you can draw your own conclusions when you see or try again what they sell in the new international Airport. And to begin with, we can tell you that tlayuda, according to the gastronomic dictionary of Larousse (Larousse Kitchen) is a “Corn tortilla of about 30 cm in diameter or more, which is made with white corn dough. enough time for the water in the dough to evaporate and, once cooked and with a somewhat firm consistency, it is removed from the griddle and placed to one side of the embers, leaning on the griddle.”
Due to the way it is cooked and once it dries, it becomes brittle and leathery. It can be kept for a long time and can be eaten with practically any stew in the region of the Central Valleys of Oaxaca. At night, in this state it can be eaten sprinkled with sugar, when drinking coffee and in restaurants it is sold as an appetizer or snack, along with a beer or mezcal.
According to information from Government of MexicoBolita corn has been pointed out as the specific breed with which tlayudas can be made, since with this its characteristic semi-brittle texture is obtained, acquiring a better consistency, quality, flavor, smell, yield and presentation, compared to those made with any other corn. Its basic ingredients are: Beans, cheese, chopped cabbage, tomato, avocado and some sauce.