Aurea took Leighza and me to a nearby tlayuda stand so we could experience the process from start to finish. Since this stand starts up at 6pm, we weren't as worried about food safety.
Tlayudas begin with a big tortilla, which gets smothered in salsa de frijoles negroes, a generous amount of quesillo, and then meat.
1st: salsa de frijoles negros (black bean sauce)
2nd: quesillo (Oaxacan cheese)
3rd: carne— costilla (ribs).
Aurea also bought some of the cebollitas asados (roasted mini onions) and salsa verde for toppings.
The guys kept flipping the tlayudas to get them evenly toasted and rotated them according to doneness because the coals in the very front were the hottest. Nothing beats the smell of barbecue.
We walked home with our tlayudas and enjoyed them immensely, but Aurea said not to expect this often because 3 tlayudas came to 70 pesos, so it's a special treat. Splitting one with Leighza was just the right amount.
Comments
Post a Comment