Tlayuda is Oaxaca's giant comal-charred tortilla, smeared with asiento and bean paste, topped with quesillo, tasajo or cecina and salsa, the canonical night dish.

Tlayuda is the giant 30-cm-plus tortilla unique to Oaxaca, born in the Valles Centrales as a long-keeping flatbread for travelling Zapotec traders. The modern Centro version smears asiento (pork-lard residue) and a bean paste on the comal-toasted tortilla, then adds quesillo, tasajo or cecina, salsa and shredded cabbage. Tlayudas Libres on Calle de Los Libres is the late-night standard since the early 1990s.

Where to eat Tlayuda in Oaxaca

7 editor picks for Tlayuda in Oaxaca, ranked by editorial score. All Oaxaca signature dishes · Tlayuda across every city.

Make it at home

Serves 245 minEasy

Ingredients

  • 2 large flour-free tlayuda tortillas (30 cm; or use the largest Mexican tortilla you can find)
  • 4 tbsp asiento (rendered pork-lard residue) or lard
  • 200g cooked black beans, mashed
  • 150g quesillo (Oaxacan string cheese), pulled
  • 200g tasajo or thin steak
  • Shredded cabbage
  • Sliced avocado
  • Salsa de molcajete (tomato, chile de arbol, garlic)
  • Sea salt

Method

  1. Heat a wide comal or skillet over medium-high heat.
  2. Spread 1 tbsp asiento on one side of each tlayuda.
  3. Spread mashed beans over the asiento.
  4. Sprinkle pulled quesillo on top.
  5. Cook the tlayuda directly on the comal until the bottom is crisp and the quesillo melts, about 3-4 minutes.
  6. Sear the tasajo or steak separately on the comal until medium-rare; slice.
  7. Top each tlayuda with steak, cabbage, avocado and salsa; fold or serve flat.
  8. Eat with your hands.

Editor tip. Get the comal good and hot before the tlayuda lands: a cool griddle steams the tortilla rather than crisping it.

Common allergens: Wheat (cabbage dressing optional), Dairy (quesillo).