Tlayuda wins championship for best street food in Latin America
The tlayuda is a little craving for authenticity in Mexico. Its base, like many typical Mexican dishes, is corn, can be made with tasajo, whole or in pieces, chorizo and quesillo, cabbage, hoja santa, chepiche, chapulines, avocado, jitomete and various sauces or chile de agua slices.
No tlayuda is the same, they are unique pieces that are prepared differently in each region of Oaxaca, and thanks to their popularity and diversity, today they are made in many parts of the Mexican Republic with a variety of ingredients.
Roasted Tasajo (a cut of beef)
Method of preparation
Buy previously made tlayudas in any market. Fry the chorizo with a little bit of butter to give it a touch of flavor. Fry the beans, if they are whole, mash them until they have a creamy consistency. Spread some butter and plenty of beans on your tlayuda.
Place the tasajo on top, then the shredded Oaxaca cheese, you can also use ranch cheese or panela; continue placing the ingredients previously sliced in strips, the onion, tomato, avocado, grasshoppers and finally the fresh lettuce. To give it a touch of flavor, and add the sauce of your preference. All the ingredients are to taste, depending on the number of tlayudas you are going to prepare.
Tlayuda wins the championship for best street food in Latin America
In an online tournament organized by Netflix to decide the best street food in Latin America, thousands of users voted for tlayuda, the traditional Oaxacan dish.
At 6:19 pm the voting closed, and with 46.6% of the votes, the tlayuda, that giant tortilla served with a seat of beans, tasajo (beef jerky), chorizo, chapulines, and quesillo, won the Street Food Latin America championship, in which the best Latin sidewalk dish was decided.
His rival was the not inconsiderable Peruvian ceviche, the famous mix of fresh fish, lemon juice, red onion, sweet potato, and corn kernels that has enchanted palates all over the world, and can even be found in fancy restaurants. The love of this food is such in the Andean country that it is considered a "flagship dish", even though it exists elsewhere in Latin America.
The dishes that fell by the wayside were the Choripán from Argentina, the Acarajé from Brazil, the Ajiaco from Colombia, and the Relleno de papa from Bolivia.
Several public figures joined the battle, including the UK ambassadors to Mexico and Peru, who did not hesitate to support the dishes of their host countries.
Both Mexican and Peruvian gastronomy are known for the variety of their ingredients and their flavors, although Peru holds the title of the Latin American country with the most restaurants in the top 50 of the best in the world.