April 12, 2019
Las Tlayudas: Oaxacan Perfectionists
Mexico City --
Alex Montes and his business partner, Askari Mateos, have spent years fussing over their recipes for tlayudas: large, thin corn tortillas topped with various ingredients. So what is the secret to a great tlayuda? Montes thinks for a moment. “The asiento [the unrefined pork lard that covers the tortilla],” he finally says, “and the beans, always with avocado leaf.”Read more
Mexico City -- Alex Montes and his business partner, Askari Mateos, have spent years fussing over their recipes for tlayudas: large, thin corn tortillas topped with various ingredients. So what is the secret to a great tlayuda? Montes thinks for a moment. “The asiento [the unrefined pork lard that covers the tortilla],” he finally says, “and the beans, always with avocado leaf.”
“The great thing about a restaurant,” he continues, “[is that] you make the same dish over and over so you have endless chances to perfect it.”
We’d say that Montes and Mateos have done just that – the Oaxacan food at Las Tlayudas, the duo’s restaurant in Colonia del Valle, is pretty much perfect. Read more
“The great thing about a restaurant,” he continues, “[is that] you make the same dish over and over so you have endless chances to perfect it.”
We’d say that Montes and Mateos have done just that – the Oaxacan food at Las Tlayudas, the duo’s restaurant in Colonia del Valle, is pretty much perfect. Read more
