| 词条 | Tlayuda |
| 释义 |
| name = Tlayuda | image = Tlayuda12-05oaxaca013x.jpg | image_size = 250px | caption = Open face tlayuda | alternate_name = | country = Mexico | region = Oaxaca | creator = | course = | type = Antojito | served = | main_ingredient = Tortillas, refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, salsa | variations = | calories = | other = }}Tlayuda ({{IPA-es|tɬaˈʝuða}}), sometimes spelled clayuda,[1] is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla[2] covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.[3][4] A popular antojito, the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City.[3] Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara. The dinner plate-sized tortilla is either seared (usually on a comal) or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat typical of Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in half. See also
References1. ^{{cite book | title = Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less | author= Mark Bittman |publisher = Simon and Schuster| location= |url =https://books.google.com/books?id=2N-X3wUC1m4C&pg=PT50&dq=clayuda&hl=en&sa=X&ved=0CCEQ6AEwAGoVChMItsTQieX0xgIVAg4-Ch19NwDo#v=onepage&q=clayuda&f=false | date = 2009 | page = 43 | isbn = 9781416578987 | accessdate = 24 July 2015 }} {{Mexican cuisine}}{{Mexico-cuisine-stub}}2. ^{{cite web|url=http://www.oaxacatimes.com/html/tlayudas.html|title=Tlayudas|work=Oaxaca Times|accessdate=2010-05-31|deadurl=yes|archiveurl=https://web.archive.org/web/20090818043236/http://www.oaxacatimes.com/html/tlayudas.html|archivedate=2009-08-18|df=}} 3. ^1 {{cite news|url=http://dinersjournal.blogs.nytimes.com/2008/09/05/recipe-of-the-day-tlayuda-with-black-bean-puree|author=Bittman, Mark|work=New York Times|title=Recipe of the Day: Tlayuda With Black Bean Purée|accessdate=2010-05-31 | date=2008-09-05}} 4. ^{{cite book | authorlink = | title = World Food Mexico | url = https://books.google.com/books?id=TP-jrynB6DcC&pg=PA83&dq=Tlayuda#v=onepage&q=Tlayuda&f=false | publisher = Lonely Planet Publications PTY Ltd | location= Hawthorn Victoria (Australia) | date = 2000 | page = 83 | isbn = 1864500239 | author = Bruce Geddes}} 4 : Cuisine of Oaxaca|Mexican cuisine|Tortilla-based dishes|Baked goods |
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