Tlayuda (Oaxacan large charred tortilla base)
Oaxaca, Mexico — Central Valleys region, market food tradition
A large, thin, partially dried tortilla (30–40cm) cooked on a comal until crisp and lightly charred. Unlike standard tortillas, tlayudas are not fully dried — they remain leathery and pliable at the centre while charred and crisp at the edges. The base is spread with black bean paste (frijoles negros), asiento (unrefined pork fat), and topped with Oaxacan cheese, meat, or chapulines.