Tlayuda

A tlayuda is a much larger corn tortilla, often around 30 centimeters or more in diameter, that is cooked until semi-crisp so it can hold toppings without collapsing. A regular corn tortilla is smaller, fully pliable, and meant to be folded or rolled rather than eaten open-faced.

Asiento is unrefined pork lard, specifically the golden, rich residue left over from rendering pork fat, and it is spread directly onto the tlayuda as a flavor base before other toppings. It gives the tlayuda its characteristic savory depth and helps the toppings adhere to the semi-crisp surface.

The tlayuda is native to Oaxaca in southern Mexico, particularly the Central Valleys region, and is considered one of the state's signature dishes. It is so closely tied to Oaxacan identity that it is widely regarded as the regional culinary emblem alongside mole.

A tlayuda is intentionally semi-crisp—it has a firm, slightly crunchy base from being cooked longer than a standard tortilla, but the layer of refried beans and other toppings keeps parts of it pliable. It is eaten open-faced, often grilled briefly so the cheese melts, making it texturally distinct from both a tostada and a taco.