The tlayudasoh “clayudas”Originally from Oaxaca, they are at the center of the conversation on social networks after a woman sold a version of this dish in the newly opened Felipe Angeles International Airport (AIFA).
However, many voices claimed that what was marketed by women was not an authentic tlayuda, a dish originating from Oaxaca.
We suggest: Businesses and stores waiting to enter the AIFA
The “tlayuda” sold in the AIFA They consisted of a large oval blue dough toast, which was placed on top beans, cheese, nopales and saucea preparation far from the traditional.
Let’s see [email protected] Gossips, there is a big difference between “clayuda” or “tlayuda”, than the “huarache toluqueño” (or whatever it is called). Know how to distinguish, don’t be suckers. 😆 pic.twitter.com/bv66jVnmhD
– Humberto Contreras 🇲🇽 (@chumbert1) March 22, 2022
The Oaxacan dish, in addition to being made with a different dough, has other ingredients that make it an incomparable dish of Mexican culture.
What are the ingredients of a tlayuda?
The name of this dish comes from the Nahuatl tlao-liwhich means shelled corn, a term complemented by the suffix udawhich denotes abundance,
While the tlayudas that are marketed in the center of the country, especially in the Mexico City and the Mexico statethey are made of blue corn and do not have meat, those of oaxacastate of origin of this delicious dish, are accompanied by various things.
The Oaxacan tlayuda is a white corn tortillacircular, between 30 and 40 centimeters in diameter.
One of its most important characteristics is consistency, since it is not a flexible tortilla, but neither is it toast. Some gastronomy experts describe it as “leathery”.
They are normally cooked in clay comals, generally by women from the region. San Antonio de la Cal, Oaxacawho in turn take them to the city of Oaxaca for sale in places like the Benito Juarez market.
After being cooked, they would continue in a tenate, a container made with palm leaves, which helps them to take on their well-known consistency.
This tortilla is covered with seattype of fat obtained from lard, black beansand some meat like jerkysimilar to the cecina produced in Morelos and Guerrero but thicker, chorizooh enchilada pork jerky.
The dish is usually topped with avocado and quesillo, known as “Oaxaca cheese” in the center of the country. Sometimes it is also put lettuce OR chopped cabbage.
In most regions of Oaxaca, tlayuda is served with a roasted green chili, known as water chili, spring onions also roasted, and optionally lemon, radishes and branches of a vegetable called chepichestypical of the state.
—Andrew Weissman (@AKWeissman) March 14, 2022
Since 2010, the tlayuda has been part of the Oaxacan dishes that were declared Intangible Cultural Heritage by UNESCO.