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At Oxomoco, a Michelin-starred Mexican restaurant in the Greenpoint neighborhood of Brooklyn, N.Y., co-owner Justin Bazdarich creates a corn-on-corn tortilla concoction he calls a market corn tlayuda.

The first time I had the namesake dish from Poncho’s Tlayudas was at Smorgasburg L.A., on a Sunday soon after I began working for The Times in late 2018. What I recall most vividly from that morning ...

If you happen to be driving away from Tucker toward Lilburn on Lawrenceville Highway—or even if you’re not, even if you’re doing something else entirely on the other side of town—you should be headed ...

The tlayuda mixta by Poncho's Tlayudas includes three meats: moronga, chorizo and tasajo. (Paul Argumedo / For The Times) One recent Friday I brought a widely traveled, well-fed friend visiting Los ...

In the kitchen today, we welcome Chef Luis Jaramillo from Plant City making Tlayuda. This recipe is from Bessina at Plant City, which is their Mexican concept. This recipe yields 4. Two pots needed.

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Many discussions of ...

Chicago, may I introduce you to the tlayuda (pronounced tla-YOU-da), a crispy plate-size tortilla smeared with refried black beans, grilled meat, cheese and salsa. At first glance, the dish looks like ...

Oaxacu is most famous for their mole, but the humble tlayuda (pronounced tlah-yoo-dah) deserves some of the glory. Some Oaxacu locals might object to them being called a pizza, though the street food ...