But what is tlayuda?
The tlayuda is a corn tortilla typical of the state of Oaxaca, the origin of its name comes from the Nahuatl “tlao-li”, which means “shelled corn” and is complemented with the suffix “uda”, which refers to abundance.
In Mexico corn is a fundamental food in our Mexican diet since ancient times, with which you can make a huge variety of dishes, due to the great diversity of maize breeds that we have.
In such a way, that the Zapotecos of Central Valleys of Oaxaca were characterized by planting cornball, a name that acquires by the round form of the cob and the grain, and it is precisely this corn that is used for the famous tlayudas.
The flavor of tlayuda is very different from that of any other tortilla, because, being semi-roasted on a griddle, it gets a consistency that goes from flexible to little brittle, without becoming properly a toast, are also characterized by its large size, Each tortilla is at least 30 centimeters in diameter.
Another advantage of tlayuda is that it can be accompanied by virtually any ingredient, these can be beans, quesillo, cabbage or chopped cabbage, tomato, avocado, and some delicious sauce.
Toast is served so that in each bite you can enjoy all this incredible mixture of flavors and smells in a completely crispy experience.
Thanks to this incredible gastronomic experience, the tlayuda was recognized as the favorite dish of all Latin America through competition in social networks organized by a famous digital platform.
But this is not the only title given to this dish, since 2010 the tlayudas are part of the Oaxaca dishes that were declared Intangible Cultural Heritage by UNESCO (United Nations Educational, Scientific and Cultural Organization).
The continuity in the elaboration and consumption of tlayudas speaks to us of its reinterpretation as a food cultural heritage that, in the context of globalization, becomes a strategic resource for economic development.
It also represents a food associated with the history, tradition, roots, and know-how, a process in which women are key.
The production of tlayudas is characterized by its complicated elaboration using artisanal techniques transferred from generation to generation, currently, no machine has been able to equal the quality and presentation that the tlayuda acquires when it is elaborated by hand.
Tlayudas are also an important source of income for Oaxacan families since they are sold in communities in Oaxaca, as well as in other parts of the country and even in the United States.
Tlayuda’s recipe: Oaxacan Tlayuda
Image by Bobak
What nutrients does eating a tlayuda provide?
Tlayuda is a complete dish, balanced and nutritious, for its ingredients are rich in fiber, vitamins, and minerals such as Vitamin A, B, C, E, calcium, potassium, iodine, iron, and zinc.
Tlayuda corn provides a good proportion of carbohydrates and promotes the availability of calcium, providing the same amount of protein and fiber that would provide the consumption of a similar portion of a conventional tortilla.
For their part, the beans are low in fat and cholesterol, high in fiber, in carbohydrates of slow absorption and proteins, so they provide the greatest contribution of proteins of this dish.
Also, the tomato is a good source of fiber, vitamin C, and potassium, its distinctive red color indicates that it contains beta-carotene, a form of vitamin A that provide great health benefits, both in the digestive, cardiovascular and immune system, as in many other vital functions for human beings.
Cabbage is an excellent source of fiber, vitamin A, B, and C, sulfur, calcium, nitrogen, and iodine.
The fat contained in the avocado that by law accompanies the tlayuda, being of vegetable origin, contains fatty acids that have a protective effect against cardiovascular diseases, such as oleic acid and those known as omega 3 and omega 6.
To know more about tlayudas: Tlayudas are Oaxaca’s culinary ace up the sleeve
What is the monetary investment to eat a tlayuda?
Tlayudas can be found mainly in Oaxaca markets, however, because of their popularity, it is very easy to find them in any Oaxacan restaurant in the country.
Its price may vary depending on the place of purchase and its ingredients.
The price of a tlayuda omelet ranges from $2 to 7 pesos, while an already prepared tlayuda can cost from $30 to 100 pesos, approximately.
If prepared at home, the fundamental thing is to have the tortilla, and for the purchase of all its ingredients, which would yield at least five tlayudas, would need between $ 100 and 200 pesos approximately, depending on the amount and type of meat you want to use, or can even be prepared in its vegetarian version, that is without including any type of animal protein.
How can we eat it?
The tlayudas, being made from corn, beans, and a mixture of vegetables, constitute a delicious and healthy meal.
However, we must take care that the amount of oil added during its preparation is minimal, to always take care of the food welfare of any diner.
Do not wait any longer, give yourself the pleasure of eating a tlayuda!
This is the favorite dish of Mexico and Latin America.
Did you know what?
In the municipality of San Antonio de la Cal, on July 18, the traditional Tlayuda Fair is held, in the framework of the Guelaguetza festivities, where you can enjoy this traditional Oaxacan dish.
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