Crispy oversized Oaxacan tortilla topped with refried black beans, avocado, Oaxacan string cheese and chorizo — Mexico's 'pizza' done right.
⭐Inspired by Enrique Olvera · 🇲🇽 MexicoInspired by Chef Enrique Olvera's deep research into Oaxacan cuisine and the indigenous traditions he champions at Pujol. Tlayuda is the defining street dish of Oaxaca — a 30cm-wide crispy corn tortilla loaded with black beans, asiento (pork lard), Oaxacan string cheese (quesillo), chorizo, avocado and salsa. Olvera has long argued that tlayuda deserves the same global recognition as pizza or naan.
Serves 4
Cook the crumbled chorizo over medium heat for 6-8 minutes until browned and crispy. Drain on paper towels.
Brush a tortilla lightly with oil. Place over high heat (skillet or comal) for 60-90 seconds per side, weighing down with a heavy pan, until golden and crisp.
The tortilla must be CRISP — not pliable. That's what separates a tlayuda from a quesadilla.
Spread a thin layer of refried black beans over the crisp tortilla, edge to edge.
Scatter the shredded quesillo evenly. Return to the heat for 60 seconds until the cheese melts and starts to bubble.
Off the heat, scatter chorizo, avocado, red onion, queso fresco and lettuce. Drizzle with salsa macha.
Cut into 4 wedges. Serve with lime wedges and coriander leaves. Eat folded over (Oaxacan style) or flat with a knife and fork.
Quesillo (Oaxacan string cheese) is essential — low-moisture mozzarella is the closest substitute.
The tortilla MUST be crisp, not soft.
Salsa macha (smoky chili-nut oil) is the modern Oaxacan finish.
Vegetarian Tlayuda: skip chorizo; double the beans and add roasted poblano peppers.
Tlayuda con Tasajo: traditional version uses thin-sliced grilled beef (tasajo) instead of chorizo.
Mini Tlayudas: use 15cm tortillas for individual portions.
Eat immediately. Refried beans keep separately for 3 days.
Tlayuda originated in the markets and street stalls of Oaxaca city. It is sometimes called 'Mexican pizza' though Oaxacans regard the comparison as unflattering. Enrique Olvera's restaurants Pujol and Cosme have championed Oaxacan ingredients and dishes for global fine-dining audiences.
Quesillo is Oaxacan string cheese — a stretched, hand-rolled cheese similar to mozzarella but with a slightly tangier, saltier profile. It melts beautifully. Low-moisture mozzarella is the closest globally available substitute.
A smoky Mexican chili oil made from dried chiles, peanuts or sesame seeds, garlic and oil. Spicier than chili crisp, deeper than salsa rojo. Essential to modern Oaxacan plating; sold at Mexican groceries or easy to make at home.
Olvera, while based in Mexico City, has done extensive research into Oaxacan ingredients (chocolate, chiles, native corn) and incorporated them into Pujol's tasting menu. His advocacy has been key to Oaxacan food's growing international recognition.
Traditionally it's a substantial meal — one tlayuda per person is a full dinner. In Oaxaca it's often eaten late evening from market stalls.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.