A single-protein version of the signature tlayuda using cecina (salted, dried beef), which is tender and flavorful. The crispy tortilla base stays structural despite all the toppings. The Infatuation recommends this version.
The signature dish. A massive, crispy corn tortilla loaded with a mix of cecina, chorizo, carne asada, and carne enchilada. Topped with refried beans, shredded lettuce, sliced avocado, and two types of cheese. The freshly pressed masa is cooked to a crispy char.
Charred, crispy edges on a warm quesadilla. The salty chorizo provides the flavor anchor, while the melted cheese stretches with each bite.
Essential item on the menu. Fresh masa is pressed, topped with salty chorizo and melted cheese, then cooked until the edges crisp and the tortilla warms. The reviewers call them essential—simple but perfectly executed.
A thicker, fluffier cousin to the tlayuda. The fresh-pressed masa is cooked until crispy on the outside, then loaded with tender cecina and topped with refried beans and crunchy fresh cabbage. The contrast between crispy masa and soft toppings is essential to the dish.
A Corona food cart serving authentic Oaxacan cuisine. Everything is cooked to order with fresh-pressed masa. Known for crispy tlayudas loaded with your choice of cecina, chorizo, carne asada, beans, avocado, and cheese. Seating is at plastic stools at thigh-high tables with squeeze bottles of hot sauce and pickled onions.
Open 24 hours—perfect for late-night cravings. But the area can get hectic after dark, so visit during the day if you're unfamiliar with the neighborhood.
You don't need all three (tlayuda, quesadilla, huaraches). A single Tlayuda Combinada is filling—try pairing it with just one other item. Share with friends.
Use the squeeze bottles of hot sauce and pickled onions at the table. They transform a good tlayuda into a great one.
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