This food typical of Oaxacaalthough prepared differently in and around Mexico City, was highly sought after due to the lack of food establishments in the AIFA.
In images shared by the media, one of the women is observed who allegedly would have filtered into the AIFA arrivals hall to sell tlayudas. To the exterior, Expansion caught another lady who also sold this food.
What is the origin of the tlayudas?
His origin goes back 60 years in the state of Oaxaca, in the town of San Antonio de la Cal, in the Central Valleys of Oaxaca, where its economy is boosted by torturing large tortillas on its griddles fueled by burning firewood.
The community is considered the land of the tlayuda where tortillas are made by hand, the “soft” ones are smaller in size and have a soft texture, while the popular tlayudas are thick and with diameters of up to 50 centimeters.
For the elaboration of the tlayudas white corn, water and lime are required, ingredients that after a nixtamalization process are integrated in the mill to form the dough. The use of quicklime is essential to achieve nixtamalization. Due to the way they are prepared and cooked, the tlayudas can be stored for much longer without decomposing, in addition to their strong texture, which can withstand more transport or support any type of filling.
prehispanic origin
The nixtamailization process requires that the corn has enough time to soak, the corn can be in the alkaline water for up to 12 hours, in a pot intended only for this process.
What ingredients does an Oaxacan tlayuda have?
Each tlayuda can be prepared according to the diner’s taste. Some prefer them alone as an accompaniment at mealtime, others choose to turn it into a complete dish that can be spread with pork fat, beans, cheese and sometimes vegetables such as lettuce or cabbage, tomato and avocado.