Tlayuda (Oaxacan Pizza)

Tlayuda originates from the state of Oaxaca in southern Mexico, where it has been a staple of street food culture for generations.

The dish traditionally begins with a large, thin corn tortilla called a tlayuda, though modern variations often use flour tortillas. The base is spread with asiento, the unctuous rendered pork fat and cracklings that provide a distinctive richness, followed by refried beans and stringy Oaxacan cheese. Historically, tlayudas were cooked over comals in open-air markets and at roadside stands, serving as an affordable, filling meal for workers and travellers.

The name derives from the Nahuatl word for the flat, round tortilla itself. While variations exist across Oaxaca, the central valley region around Oaxaca City is particularly renowned for this preparation. The dish reflects the region's agricultural bounty, incorporating local ingredients such as avocados, tomatoes, and various meats. In recent decades, tlayudas have gained recognition beyond Mexico's borders, though purists insist that authentic versions must include asiento to achieve the proper flavour profile. The preparation remains deeply connected to Oaxacan identity and market traditions. ■

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