The tlayuda here is charred properly and stays crunchy. The tasajo (thinly sliced, dried beef) is tender and brings savory depth. Topped with creamy beans, melting quesillo cheese (unique to Oaxaca), and house salsa. This is the classic version that defines the dish.
Tips from diners
This is their flagship — order it first to understand the baseline. Then try variations if you're curious.
A traditional Oaxacan drink made from dried hibiscus flowers steeped in water with a hint of sugar and lime. It's tart, refreshing, and balances the richness of any tlayuda perfectly. This is what locals drink with their lunch.
Tips from diners
Order this instead of soda. It's traditional, refreshing, and costs less.
The mushrooms are cooked with garlic and epazote (a peppery herb from the region), giving them deep umami. This shows the kitchen can do more than just pile meat. The tlayuda crispness really shines when paired with the earthiness of the mushrooms.
Tips from diners
Don't skip this just because you eat meat. The mushroom version is genuinely delicious and proof that vegetarian tlayudas work.
The chorizo is crumbly and richly spiced. On a crispy tlayuda, it becomes a complete meal. The beans and cheese balance the spice, and fresh avocado cools it all down. This version feels more indulgent than the tasajo.
Tips from diners
The chorizo is fresher here than at most street vendors. Ask if it's made in-house for the best version.
Cremoso is the Oaxacan way of saying creamy. Here it's fresh avocado mashed with lime and chili, spread on a crispy tlayuda and finished with crumbly cotija. It's simple but relies on good avocados and proper execution.
Tips from diners
This only works if the avocados are ripe. Ask if they have good ones today before ordering.
Focused entirely on the tlayuda — Oaxaca's answer to pizza — this Roma restaurant takes the simple concept of a large, crispy corn tortilla and tops it with region-specific ingredients. From tasajo (dried beef) to quesillo cheese, mushrooms to duck, every version celebrates what makes Oaxacan street food special. It's casual, focused, and delivers exactly what it promises.
Peak lunch hours are 1-3 PM on weekdays when the line can stretch out the door. Come at 11:30 AM or after 4 PM for shorter waits.
This is one of the best values in Roma — a full tlayuda with drink comes to less than 120 pesos. No reservations, cash preferred, but they likely take cards now.
The quesillo (Oaxacan string cheese) is key to the authentic experience. If they're out, ask about the day's special fillings instead of settling for basic versions.
Page last updated: