A large, paper-thin corn tortilla is fried twice until golden and crispy. Topped with refried black beans, melted quesillo (Oaxacan string cheese), and tasajo—grilled, seasoned beef. It's eaten with hands, folded or flat depending on preference. The key is the texture contrast between crispy tortilla and creamy beans.
Tips from diners
Eat it immediately while the tortilla is still crispy—it softens within minutes.
If you've never had a tlayuda, this is the one to try—tasajo is the classic pairing.
Horchata is made from ground rice, almonds, cinnamon, and vanilla, mixed with water and a touch of sugar. Served cold, it's creamy without dairy and pairs beautifully with the salty, rich tlayudas. A traditional beverage that cools the palate between bites.
Tips from diners
Horchata cuts through the richness of the tlayuda perfectly—order it alongside your meal.
For vegetarians, the same solid tlayuda foundation gets topped with just beans and quesillo, or with grilled vegetables like peppers and nopales. It might seem simple, but when the tortilla is crispy and fresh, the cheese is quality, and the beans are well-seasoned, vegetarian versions stand on their own.
Tips from diners
Ask if they have any seasonal vegetables available—variety changes based on what's fresh.
The same crispy, double-fried tortilla foundation, but topped with chorizo—crumbly, spiced Mexican sausage that brings heat and fat. The combination is richer and more assertively flavored than tasajo. Some say chorizo tlayudas are the most satisfying version, especially if you're very hungry.
Tips from diners
Chorizo brings more flavor—pair it with a cold beer to cool down the richness.
A light broth filled with cooked grasshoppers (chapulines), dried chiles, garlic, and cilantro. Chapulines are a staple protein in Oaxaca—they're nutty, slightly crunchy, and packed with protein. This soup is often ordered as a starter before tlayudas to explore full Oaxacan cuisine.
Tips from diners
First time trying grasshoppers? This soup is a gentle introduction—the chiles and spices provide familiar flavors.
Las Tlayudas is a neighborhood gem dedicated to one of Oaxaca's most iconic dishes—the tlayuda, often called the Mexican pizza. Located in Roma Norte, this restaurant avoids the typical trappings of casual Mexican dining (no TVs, no excess noise) so diners can focus on food. Fresh-made, double-fried corn tortillas are topped with refried black beans, quesillo cheese, and choice of protein, prepared exactly as they are made in Oaxaca's street markets.
This is one of the rare Mexican restaurants without a TV—come here to focus on conversation and food.
The lunch specials (typically 12-2 PM) include a soup starter like sopa de chapulines with your tlayuda.
Ask the staff for their recommendations—they're happy to explain the differences between tlayuda toppings.
Page last updated: