Often
compared to a pizza, tlayuda refers to both the base of this street
food, a crispy corn tortilla the size of a steering wheel, and everything that
goes on top of it to transform it into a behemoth snack.
While the toppings
vary from vendor to vendor, it’s almost always smothered with asiento
(unrefined pork lard), refried beans, strings of queso Oaxaca, shredded
lettuce, and tomato.
Then comes the meat, with options like chorizo, tasajo (thinly
sliced grilled beef), shredded chicken, chicharron—the list goes on.
Opt
for one with tasajo, which is easily one of the more popular options.
These are best at markets, like Mercado 20 de Noviembre, but if you want the
best, drive 30 minutes outside the city on a Sunday to grab one from the
Tlacolula market, which is one of the oldest in the Americas.
--Saveur
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