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April 12, 2019

Las Tlayudas: Oaxacan Perfectionists

By Lydia Carey
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
April 2, 2019

Pick Your Protein

By
BACKSTREET FEED -- On our “Market Watch” walk in Mexico City, we learn about the different ingredients that are the building blocks of Mexico’s culture and its inimitable cuisine. Like at this stall, which is offering various types of nuts, legumes and – our favorite – toasted crickets.Feed more