|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|
Tlayuda (Spanish pronunciation: [tɬaˈʝuða] ), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla 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.
A popular antojito , the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City.Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara.
The dinner plate-sized tortilla is either seared (usually on a comal) or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat typical of the 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.
Its main characteristics are its large size (even more than 40 cm in diameter); its completely different flavor from other types of tortillas; and the slight hardness in its consistency (without being toasted, but rather leathery), which it acquires when it is cooked in a comal, usually made of clay. It is left there to semi-toast, that is, it is cooked for longer than other types of tortillas, and then stored in a tenate, a basket made of palm leaves. It thus acquires its characteristic consistency: flexible to semi-brittle, very slightly moist, fresh, difficult to chew for those who are not used to it, very light aroma like burnt tortilla, almost imperceptible. A very light amount of salt in the nixtamal dough with which it is prepared in some cases, as well as its cooking almost until it is toasted, make the tlayuda last longer without decomposing, unlike what happens with common tortillas.
Tlayuda was featured on the Netflix TV series Street Food volume 2, which focuses on Latin American street food.
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine, but also in Iberian Europe. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
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Refried beans is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. The English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the reheating and mashing of the beans.
Nachos are a Mexican culinary dish consisting of tortilla chips or totopos covered with cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats, vegetables, and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese, and served as an appetizer or snack, while other versions are substantial enough as a main course. The dish was created by, and named after, Ignacio Anaya, who created them in 1941 for customers at the Victory Club restaurant in Piedras Negras, Coahuila.
A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.
A tortilla chip is a snack food made from corn tortillas, which are cut into triangles and then fried or baked. Corn tortillas are made of nixtamalized corn, vegetable oil, salt and water. Although first mass-produced commercially in the U.S. in Los Angeles in the late 1940s, tortilla chips grew out of Mexican cuisine, where similar items were well known, such as totopos and tostadas.
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Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro, diced onion, salsa, guacamole, tortillas, and refried beans.
Honduran cuisine is a fusion of Mesoamerican (Lenca), Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk.
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Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.