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Chef Eddie Garcia displays tlayuda de chorizo y chapulines (tlayudas with crispy chorizo and toasted grasshoppers) at Cocina Condesa in Los Angeles.
(Marcus Yam / Los Angeles Times)BruChata -- horchata combined with cold brew coffee from the Bicycle Coffee Co. -- at Tlayuda L.A. in Los Angeles.
(Patrick T. Fallon / For The Times)Tlayuda L.A. caters to the Hollywood set.
(Patrick T. Fallon / For The Times)A street vendor pushes a cart past a mammoth mural of Frida Kahlo on a wall at Antequera de Oaxaca.
(Patrick T. Fallon / For The Times)A flowered, lace-trimmed dress from Tehuantepec hangs at the back of Monte Alban, a Oaxacan restaurant in West Los Angeles where tlayudas are king.
(Mel Melcon / Los Angeles Times)The heavy wood chars at Monte Alban are carved with a motif from the archeological site of Monte Alban, near Oaxaca city.
(Mel Melcon / Los Angeles Times)Filemon Vaquez prepares a tlayuda at Aqui Es Oaxaca in Los Angeles.
(Stuart Palley / For The Times)A tlayuda de chorizo y chapulines is artfully displayed at Cocina Condesa in Los Angeles.
(Marcus Yam / Los Angeles Times)A tlayuda comes together at Aqui Es Oaxaca. The The three meats -- pork, chorizo and steak -- will be added to the tortilla, along with pork lard, beans, string cheese, avocado, lettuce, tomato and salsa.
(Stuart Palley / For The Times)Tlayudas are on the menu at the Oaxaca on Wheels truck.
(Mel Melcon / Los Angeles Times)Tlayuda mixta is layered with asiento, lettuce, tomatoes, avocado, Oaxacan string cheese and three meats at Sabores Oaxaqueños in Los Angeles.
(Marcus Yam / Los Angeles Times)
Sept. 24, 2024
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