“Strictly speaking, tlayuda refers to the tortilla itself — enormous, durable, designed for sustenance on long journeys. Much as the burrito tortilla evolved in northern Mexico to serve the needs of ranch hands and travelers, the Oaxacan tortilla was engineered to be filling and resilient. The very name suggests strength and endurance.”
María Meléndez, Writer
Whatever you do, don’t call it a “Mexican pizza,” please.
A little yellow fruit with a pungent aroma: Taste of Mexico takes us on the next stage of our culinary tour.
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Where do chilangos go when they need a dose of real Korean food? They head to Mexico City’s Little Seoul district, a hub for authentic Korean cuisine.
