Tlayuda

A large, thin tortilla is toasted crisp on the grill and spread with bean paste, then topped with cheese, cabbage, avocado and grilled meat before being folded over. It is the great street food of Oaxaca.

The tlayuda is a cornerstone of Oaxacan street food, with its roots firmly in the central valleys of the state. Its exact origins are not well-documented, but it emerged from the local tradition of making large, thin corn tortillas, which are toasted on a comal. Unlike many dishes with a single inventor, the tlayuda is a product of regional culinary evolution, solidifying its place as a defining symbol of Oaxacan cuisine.

Across Oaxaca, variations abound, typically featuring a choice of grilled meats like tasajo, cecina, or chorizo, along with local cheeses like quesillo. The tlayuda is more than a meal; it is a cultural icon, often enjoyed in the evening as a communal snack and celebrated for its representation of the region's maize-based heritage. Its size and crisp texture make it a uniquely Oaxacan expression of street food, distinct from tacos or tortas found elsewhere in Mexico.