Otherworldly Street Food:
Mesmerized by the red-hot coals and the mouth-watering aroma that envelopes us from the streaming smoke, I snap back to attention when I realize the questions are meant for me. “Beef tasajo, pork cecina or maybe chorizo pork sausage this time?”
While Journeys Beyond the Surface’s city-walking tour and village tours can introduce you to many Oaxacan specialties, some not-to-miss culinary experiences only happen after dark.
Similar to tortillas but thicker and larger, Tlayudas – 2 hand spans wide – are spread with asiento (lard) and black bean paste, then layered with tomato slices, shredded cabbage and quesillo string cheese before being grilled to a crisp on the charcoal embers.
Your choice of meat toppings are also thrown right on the glowing charcoals. Vegetarians can request “sin asiento” (without lard) or sin carne (no meat topping). Either way, this local Oaxacan specialty is not to be missed!
One popular Tlayuda stall in Oaxaca city is on the street Libres, just north of Morelos – often filled with customers craving a late dinner. Wash it down with a cup of hot coffee or corn-based atole for an unforgettable gastronomical experience.
