Tag Archives: Oaxaca recipes

Recipe: Tlayuda con Pollo

Today we had comida at El Descanso in Teotitlan del Valle. They make a great Tlayuda (sometimes spelled Clyuda), which is an extra large crispy flour tortilla smothered with great stuff and resembling the thin-crusted pizzas one gets in restaurants in Rome. You eat it open face, cutting it with a knife and fork or tearing off pieces and folding it over just like pizza. It makes a delicious and fast meal. We ordered these and aguas frescas de pepino (cucumber) — a cool beverage of cucumber juice mixed with water, lime juice and sugar. Muy delicioso!

Grilled and seasoned beef on tlayuda

Above, in the foreground, tlayuda con tesajo (seasoned and grilled beef, sliced thin) and in the background, tlayuda con pollo.  The drinks are Agua Fresca Limon (left) and Agua Fresca Pepino (right)

Tlayuda For One:

1- 12″ flour tortilla toasted in the oven or on a stove top griddle

1/2 tomato, sliced thin

1/2 cup Queso Oaxaqueno (Oaxaca string cheese)

1/4 cup black beans, pulverized into a paste

1/4 cup diced onions, sauteed

1/2 avocado, sliced

1/4- 1/2 cup chicken pieces

Red or Green Salsa to taste

Spread the tortilla completely with the black bean paste. Evenly distribute the cheese over the top, then do the same with the chicken pieces, onions, tomato and avocado. Drizzle with salsa. Heat under broiler for 5 minutes or until cheese melts and chicken is lightly browned. One tlayuda will serve one person. Optional additional ingredients: diced peppers, diced pineapple; substitute pork or beef for the chicken.

Recipe: Elsa’s No-Bake Oaxaca Lime Cake

Elsa Sanchez Diaz, who lives in Oaxaca, has been visiting us. She loves to prepare desserts and one day I came home to find this delicious treat sitting on the kitchen counter, ready to cut for an after dinner delectable. If you’re calorie-watching, think twice! This recipe uses sweetened condensed milk.


1 – 12 oz. can evaporated milk (I use low-fat or non-fat)

1- 12 oz. can sweetened condensed milk

the juice of 4-6 fresh limes

2 tubes of Marias (approximately 24 cookies)

In a blender, combine the evaporated milk, sweetened condensed milk and lime juice. Blend until the mixture is very thick. The next instruction is counter-intuitive: if the mixture isn’t thick, then you need to add more lime juice. It should be the consistency of cake batter.

Layer a base of the Marias (cookies) in a large rectangular glass baking dish. Spoon the batter over the cookies to just cover them. The cookies should be touching. Add another layer of cookies, then spoon more batter to cover. Continue layering the cookies and spooning the batter until you reach the top of the dish. Cover with plastic wrap and freeze for at least 7 hours. Bring out and let sit for five minutes before cutting into squares. Serves 10-12.

Note: You can find Marias in the Mexican food section of the supermarket or at a Mexican specialty grocery store. If you can’t find the Marias, then you can substitute vanilla wafers.

Topping Options: Sprinkle with chopped nuts, banana slices, canned peaches or fresh fruit.  I might make a gelatin using the canned peaches including the juices they’re packed in, and when it is semi-firm, pour it over the cake as a topping and freeze until it’s set up.

Recipe: Oaxaquena Sopa de Elote-Corn & Squash Soup

This is a delicious vegetarian, corn based soup that I adapted from the kitchen of Dolores Chavez. I guarantee you will love it. The tomatillo adds just enough of a bite to be satisfying without any fire. Chayote squash is green and looks like a pear — most supermarkets near a Mexican immigrant population will have it.

  • 1 can creamed corn, 12-16 oz.
  • 1 can whole kernel corn
  • 6 cups water (or if you prefer, chicken stock)
  • 4 tomatillos, peeled and quartered
  • 4 lg. carrots, peeled and sliced
  • 4 yellow crook neck squash or 2 chayote squash, cut into 1-2″ chunks
  • 1/2 large white, red or yellow onion, diced
  • 3 cloves of garlic, sliced thin
  • 2 T. EV olive oil
  • salt and pepper to taste
  • Combine the two cans of corn in a blender and pulse until coarsely pureed. Add to stock pot and combine with the liquid. Sautee the onion and garlic together in 2 T. olive oil until glazed and slightly browned. Add to the stock pot along with the raw carrots, squash and tomatillos. Cover and bring to a boil, then reduce heat, cover and simmer for 30 minutes or until the vegetables are tender. Salt and pepper to taste. Delicious on Day 2, 3, and 4, too!