Street Food · Oaxacan Classic

Tlayuda

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Locals call it 'Mexican pizza' — but this crispy giant tortilla predates pizza in the Americas by centuries.

A large, thin, hand-slapped tortilla is toasted crisp over charcoal, then spread with black bean paste and lard before being layered with quesillo, shredded lettuce, avocado, and a choice of grilled meat. Street stalls fold or cut it into wedges.

Why it's made this way: The oversized tortilla format goes back to pre-Hispanic Zapotec and Mixtec maize traditions, valued for being portable, filling, and needing no refrigeration.