The Oaxacan dish consisting of a large, crispy tortilla topped with beans, meat, and cheese is called a tlayuda. It is one of Oaxaca’s most recognizable antojitos and is especially associated with Oaxaca City and the surrounding state.
A tlayuda begins with a large, thin corn tortilla that is partially fried, toasted, or charred on a comal. Refried beans and asiento, an unrefined pork lard, may form the base. Toppings commonly include lettuce or cabbage, avocado, salsa, Oaxaca cheese, and meat such as tasajo, shredded chicken, beef tenderloin, chorizo, or cecina enchilada.
The tortilla is often more than 40 centimeters wide, giving the dish its dramatic, dinner-plate size. It is usually leathery and crisp rather than brittle like a standard tostada, and it may be served open-faced or folded. This texture and size are key clues when distinguishing it from other Mexican antojitos.
A gordita is thicker and smaller, while sopes have raised edges and a compact base. A tostada is typically a crisp tortilla with toppings, but it is not specifically the large Oaxacan specialty known as a tlayuda.