Who doesn\'t like pizza?
That\'s why tlayuda of Oaxaca may be more attractive than its famous mole.
Restaurants often call tlayuda Oaxacan pizza to help customers who are intimidated by unfamiliar names --
Like a pizza, it\'s a round flat bread with delicious ingredients on it --
But the similarities are over here.
The base is a large, thin corn cone that is baked on a baking tray until it is dry and firm.
The bottom is paved with asiento, which is the brown feces left from the rendered pork skin.
Next is a layer of mashed black beans, the first choice for Oaxaca. (
Cooking beans with fennel is common --
Fragrant leaves of local Mexican avocado tree aguacate criollo. )
Then there are chopped cabbage or lettuce, tomatoes, avocado, Oaxacan cheese and Oaxacan meat.
Three large pieces of meat are thin tasajo. sliced beef;
It\'s cecina with spiced pork.
There is also Oaxacan chorizo.
Some restaurants also offer carne asada and chicken.
A good tlayuda will be cleverly arranged with a large number of premium ingredients;
Some restaurants offer more ingredients.
The basic tlayuda will have cheese and probably a meat and vegetable that you can usually add more if you ask.
So where can I get a very good tlayuda?
Try one of these eight L. A. restaurants.
Register Jonathan Gold\'s counter-intelligence catering newsletter> Antequera de oaxacaloced to produce a basic tlayuda near Antequera Larchmont Avenue
Add avocado and tomatoes for a fee and meat for a fee.
Unless tlayuda is a vegetarian, it spreads with the asiento.
Beans are cooked with avocado leaves.
A nice meal was served with a fried Chilean serrano and a grilled Mexican scallion on it.
Antqueira is the old name of the city of Oaxaca.
The green and white tablecloths come from the town of Mitla in Oaxaca, but the other decorations are not Oaxaca.
The east wall outside is dominated by a huge Frida Carlo mural with jagged paint, making the restaurant a nearby landmark.
5200 Melrose Avenue, Los Angeles. (323)466-
There is no beer at 1101 Cocina CondesaThere: for this restaurant.
Executive Chef Eddie Garcia was born in Los Angeles.
His shaved headwear is decorated with folk tattoos that make him look like an Aztec warrior, which comes in handy when he abandons one of his passions: Aztec
His other passion is his creativity in local Mexican cuisine, where he focuses on tlayuda.
On September, garcia\'s first tlayuda appeared as a special person at Oaxacan\'s preparation chef.
Garcia replaced the thin Oaxacan base with a thicker circle of corn Massa, saying that the corn Massa had better kept the beans.
He replaced black beans with big white beans from the north and seasoned with pepper.
Then he mixed the smoked up with oxkan cheese on tlayuda and then the house-made chorizo.
Next Article: crispy cake (grasshoppers)
And a little cortia cheese.
Tlayudas came to the table on the banana leaf on the board.
Garcia comes up with a new version every month.
In October, he used the blue corn Massa base and the same beans.
This is dried corn with red pepper-
Grilled cauliflower, tortillas, and oaks cheese.
Most tlayudas are huge: garcia is a manageable 8 inch.
Studio City, 11616 Ventura Avenue. (818)579-4264,www. cocinacondesa.
The best angel-
The famous Oaxacan restaurant has performed well in tlayuda, offering more varieties than other restaurants.
There are seven on the menu: three have no Asian flavor and four have no beans. The bean-
Less tlayudas allow the black moles of Guelaguetza to glow like ingredients.
The most unusual thing is tlayuda epazote, which is covered with Asian cheese and sprinkled with fresh epazote leaves.
The appetizing meat is a little wider, with shredded sausage and cheese on it; the other bean-
The less option is a black mole with scrambled eggs from Utian.
The biggest highlight here is the work tlayuda Guelaguetza: three meats and quisello, and queso fresco.
The more gentle tlayuda tradonal adds a meat or quisello option to the base.
Vegetarian tlayuda with black bean sauce, lettuce instead of cabbage, queso fresco, tomato and avocado;
Mushrooms and Napa make up for the lack of meat.
One of the dangers of eating tlayudas in gualaquitza is that the order is topped with corn flakes with salad sauce and cheese.
These are very delicious and easily filled, which means that all or part of tlayuda may be placed in their special tlayuda take-out box. 3014 W. Olympic Blvd. , Los Angeles. (213)427-0608, www. ilovemole.
ComLa mayoríayes has an authentic Oaxacan pizza.
This is made of tortillas, not the crispy tlayuda, omitting the asiento;
Otherwise, the components are the same.
La mayordomia is a restaurant that integrates markets, panaderia and tortilleria.
The front window is lined with bread.
The meat and cheese division offers Oaxacan quesillo and cecina made of beef, chicken and pork.
Mango, plum, pineapple, pumpkin flowers and fresh avocado leaves gather in the produce area.
There are also some fresh tortillas, including the most popular white browns in Oaxaca.
The dining area is decorated with Oaxacan posters and plaid tablecloths.
For a basic tlayuda or La Quebradita (the broken one).
This tlayuda is folded and cut into three parts.
Try it with carne asada.
A glass of red salsa and tomato cabbage salad was served on the plate.
La Mayordomía, like Guelaguetza, sent out a plate of tortillas and added colormole as an appetizer.
Or roasted or spicy with garlic, Mexican (a la diabla)
Waiting for tlayuda. 5892 S.
Broadway, Los Angeles (323)232-1541, www. lamayordomia. com.
The sister restaurant in Oaxaqueña has the same menu. 3301 W. Pico Blvd. Los Angeles ,(323)766-
The 0575 Monte Alban annantthis West End restaurant offers a rich Oaxacan atmosphere that can be used with tlayudas.
A mural shows a horse grinding a huge stone in the heart of maguey for mezcal.
Lace of flowers
The cropped gown is hung from the back of the Tevante.
The heavy wooden chairs are carved with patterns that look like Monte alban, an archaeological site near the city of Oaxacan, and andadisplay case holds Oaxacan bread for sale.
Tlayudas are standard but do a good job.
The basic tlayuda is served on beans with tomatoes, avocado, salsa, cabbage, cheese and a meat.
\"Tlayuda mixture\" adds another meat and cheese (quesillo).
The meat of choice has tasajo and cecina, and for those who are not familiar with the oaxacan food, there is beef and pork on the menu.
This is the only two tlayudas.
They are made with asiento but can be adapted to vegetarians.
11929 Santa Monica Avenue, Los Angeles. (310)444-
7736 Monte Abbott, Los Angeles. com.
Getting a tlayuda in the driving Oaxaca means tracking the truck from Inglewood to Whittier to the Los Angeles County Museum of Art and Beyond. (
Its website lists the locations. )The 13-
The inch tlayuda includes three main Oaxacan meats, shredded cabbage, avocado, cheese, and tomatoes, if any.
The base is covered with asiento, and the people on the truck call it \"lard\"
Then black beans.
This is a tlayuda enough, but no exception, there is no box to hold it if ordered to go.
The option is to fold it, which destroys the effect.
The price is high, taking into account the considerable waiting time required for assembly and the embarrassment of eating on the street.
In the same quantity or less, the cozy restaurant will offer tlayuda, which is just as good or better, as well as chips, drinks and other amenities.
But that means giving up the cool food truck experience. (424)200-
This restaurant, close to the city center, is as atmospheric as montarban.
Decorated with bricklayers, folk art, tile floors and papel picado (cut cardboard pallet display
Mexican time music is played in the background.
Two tlayud options are tlayudas with Asian and cheese, or tlayuda mixta with one meat and three meats.
This piece is different from the quality of the meat, which is cut and prepared in the kitchen, not prepared by the butcher outside.
A small piece of grilled chicken breast on Tlayuda is tender and tasty;
Sisina is also juicy.
The restaurant uses Wahaka\'s quesillo, which is more delicious than domestic brands.
A cup of Oaxacan must be served here.
Deep gold tepacheis made of fermented corn instead of pineapple shells is more common. Tejate, a pre-
The menu says that a mixture of Spanish corn, cocoa beans, rice seeds and other ingredients is only available at temporada de calor. (
It means the weather is hot. )
Pink Cactus macaroons
Fruit syrup and nuts are a great drink to serve throughout the year. 3337½ W. 8th St. , Los Angeles. (213)427-3508, www.
More than a year ago, the small and bright space introduced tlayuda to The Hollywood genre.
The menu shows the question they might ask, \"What is tlayuda?
There is an explanation behind.
The owners are not Oaxacan, the blue and gold walls are hung with local art, not Oaxacan souvenirs.
No Asia on Tlayudas-
The server explained that Hollywood-type people appreciate this in order to reduce fat.
They have a vegetarian tlayuda and gluten.
Free vegetarian menu options are available.
Tlayudas is good and has not changed for newbies.
The corn base is from the Oaxacan market.
Butcher Oaks prepares meat.
The black beans arranged at the bottom are not refrigerated, but are cleaned with a small amount of aromatic Oaxacan avocado leaves.
The top of the classic supreme tlayuda is covered with tasajo, cecina, chorizo and Oaxacan string cheese along with slices of lettuce, tomato, onion and avocado.
Stir-fried peppers, mushrooms and onions.
The restaurant also uses the crispy tlayuda base in the pepper, puts tlayuda meat into the tortillas and provides Oaxacan black mole.
The stylish accompaniment is the water of the Kerr can and bruheta
Roommate combined with cold
Make coffee from Bicycle Coffee Company
Across the street.
5450 Santa Monica Avenue, Los Angeles. (213)261-4667,tlayudala.
If you want your tlayudas
Go, or do it at home, here\'s an Oaxacan market with a particularly good version and a few other markets with all the ingredients you make yourself: not only does this western market have tlayuda base, meat, cheese, black beans and Asian wines, but there are three
Meat eaten or taken out there.
11614 Venice AvenueLos Angeles ,(310)313-4813.
This meat counter is located in Rinconcito oaxaqueo of the oaxaqueo market, showing the tlayuda base made of three colors of Oaxacan corn.
Tasajo, cecina and chorizo are available in the hotel.
In addition to pork, there are chicken sausage.
Other products include dried avocado leaves, avocado peppers, chocolate and moles. 2596 W. Pico Blvd. , Los Angeles. (323)830-
306la mayordomíathis panadía, near the small right-hand Expresión oaxaña in the meat market replacement of tortillía. (
Severino Garcia owns the La mayordomia market and the La mayodomia restaurant as well as the oaxaqueino import and export company. )
Tlayuda base is manufactured in Oaxaca and broken tlayudas are sold for chilaquiles.
There is Tlayuda meat and cheese in the meat counter.
The butcher cuts the beef with his hand and then marinate it with salt and oil.
The pork of Cecina is cut like this.
There are avocado ento, avocado leaves and chocolate on the market every week.
The Oaxacan bread includes pan de la sierra, pan amarillo, hojaldra, cazuela and pan de yema. 3315 W. Pico Blvd. , Los Angeles. (323)766-7404.
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