Embark on a culinary adventure as world-renowned Chef Gordon Ramsay puts his signature spin on the traditional Mexican Tlayuda, often called “Oaxacan pizza.”
This street food masterpiece from Southern Mexico has captured the attention of food enthusiasts worldwide, including the legendary chef himself.
In this recipe, Ramsay brings his expertise to this crispy tortilla-based dish, layered with refried beans, meat, fresh vegetables, and queso Oaxaca, while maintaining its authentic roots.
Whether you’re an experienced home cook looking to expand your international recipe collection or simply someone who loves exploring diverse cuisines, this elevated version of a Mexican classic promises to bring restaurant-quality flavors right to your kitchen.
Get ready to discover how Ramsay’s techniques can help you master this beloved street food staple that perfectly balances texture, flavor, and visual appeal.
Mexican Tlayuda Recipe by Chef Gordon Ramsay from Around the World
Ingredients
- Canola or blend oil
- Unrefined pork fat
- 1 large flour tortilla, baked until crispy and firm
- ½ cup refried black beans
- 1 cup Oaxacan cheese, pulled into thin strings
- 2 small avocados, sliced thickly and seasoned with salt and pepper
- 1 medium heirloom tomato, sliced
- 1-2 tablespoons Mexican crema
- Chapulines* (small, roasted grasshoppers or crickets), optional
- Cilantro leaves
Instructions
Prepare your pan
- Heat a comal, large skillet, or flat grill pan over high heat until it’s sizzling hot. Add a splash of oil and a generous spoonful of pork fat (if you’re feeling authentic), swirling it around to coat the surface. The combination gives the tlayuda its signature crispiness and depth of flavor.
Base layer of goodness
- Gently place the tortilla onto the hot surface. Take a spoonful of refried beans and spread them thinly over the entire tortilla. Use the back of the spoon to create an even layer—it’s the foundation of all the flavors to come.
Cheesy magic
- Generously sprinkle Oaxacan cheese over the beans, making sure every inch is covered. Allow the cheese to start melting—it should ooze and bubble slightly. This is the moment when the aroma becomes irresistible.
More Step-by-Step Instructions
Avocado perfection
Once the cheese has softened, lay slices of creamy avocado across the top. The contrast of the warm cheese and the cool, buttery avocado is pure culinary bliss.
Fresh toppings
Add vibrant slices of tomato, tucking them between the avocado pieces for a pop of color and freshness. Drizzle Mexican crema generously over the entire tlayuda. If you want an extra layer of indulgence, slide the dish into a preheated oven for 2-3 minutes to melt the cheese further and slightly caramelize the top.
Finishing touch
Sprinkle chapulines (Oaxacan crickets) over the tlayuda for a smoky, earthy flavor that’s an iconic part of this dish. Finish with a scattering of fresh cilantro to brighten up the plate.
Optional but authentic: Don’t skip the chapulines! They’re a true staple of Oaxacan cuisine and add a unique, smoky essence that elevates the dish to something unforgettable.
Serve this masterpiece immediately and enjoy a taste of Mexico in every bite!
Video Recipe
People also ask
What are the essential ingredients needed for Chef Gordon Ramsay's Tlayuda recipe?
- Large, crispy corn tortilla (tlayuda base)
- Refried beans (as the foundational spread)
- Oaxacan cheese (or a similar stretchy, mild cheese)
- Avocado slices
- Fresh tomato slices
- Mexican crema (a creamy topping similar to sour cream)
- Chapulines (optional Oaxacan crickets for authentic smoky flavor)
- Pork fat (to enhance flavor, though olive oil can be used)
- Fresh cilantro (as a garnish)
How does Chef Ramsay's Tlayuda recipe differ from traditional versions?
What is the best technique for cooking the Tlayuda to achieve the desired texture?
Can I make substitutions for certain ingredients in Chef Ramsay's Tlayuda recipe?
- Oaxacan cheese: Use mozzarella, Monterey Jack, or a mild melting cheese.
- Mexican crema: Replace with sour cream, Greek yogurt, or crème fraîche.
- Chapulines: Omit entirely or substitute with crispy bacon bits for a smoky crunch.
- Tortilla: Gluten-free tortillas can replace corn tortillas, though they may lack the signature crunch.
- Pork fat: Olive oil, lard, or butter work as alternatives.
What are some common side dishes or beverages that pair well with Tlayuda?
- Side dishes:
- Guacamole and chips
- Fresh salsa (pico de gallo or roasted tomatillo)
- Grilled elote (Mexican street corn)
- Beverages:
- Horchata (a sweet rice drink)
- Agua fresca (e.g., watermelon or tamarind)
- Mezcal or a classic margarita
How long does it take to prepare and cook Chef Ramsay's Tlayuda?
Are there any tips for presentation when serving Tlayuda?
- Cut the tlayuda into even wedges like a pizza for easy serving.
- Garnish with a few whole cilantro leaves for a pop of green.
- Use a drizzle of crema or a light dusting of queso fresco for visual appeal.
- Serve on a wooden board or rustic plate to highlight its traditional roots.
How can I adjust the recipe to accommodate dietary restrictions (e.g., vegan, gluten-free)?
- Vegan: Substitute refried beans with vegan versions (ensure they’re cooked without lard). Use plant-based cheese and replace crema with cashew cream. Skip chapulines and use roasted mushrooms or crispy tofu for added texture.
- Gluten-free: Ensure the tortilla is made from 100% corn (no wheat fillers). Double-check the beans and crema for gluten-free certification.
What types of toppings are popular for Tlayuda according to Chef Ramsay?
- Refried beans as the base
- Oaxacan cheese for richness
- Avocado slices for creaminess
- Tomato for freshness
- Mexican crema for tanginess
- Chapulines for smokiness Additional toppings like pickled onions, jalapeños, or a sprinkle of chili powder can add a punch of flavor.
Can Tlayuda be made ahead of time, and how should it be stored or reheated?
- Make-ahead tips: Cook and store the tortilla, refried beans, and toppings separately in airtight containers.
- Storage: Fully assembled tlayudas can be stored in the refrigerator for up to 1 day, though the tortilla may lose its crispness.
- Reheating: Reheat in a hot oven or on a grill pan for 5-7 minutes to restore crunchiness. Avoid microwaving as it can make the tortilla soggy.