#Tlayuda

[bluemoonperegrine]

Help pizza

That's what I had for dinner if you want to be Spanish punny about it.

The new Mexican place down the road had tlayuda as today's special. We tried it. Delicious!

"ayuda" is Spanish for "help." So when I saw tlayuda, I thought "tl-help." Huh? 😂

This hadn't occurred to the employee I spoke with. She thought it was funny.

[jaszo]

tlayuda

[hagalepuesmiamor]

Hágale pues mi amor

[bridgetownbites]

Domingo’s is coming to Portland with tasty Oaxacan food. 

[diego4d6]

Sabores de México: Un Viaje a Través de su Cocina

La comida mexicana es una de las más diversas y ricas del mundo. Sus sabores, colores y aromas son un reflejo de la riqueza cultural y la historia de este maravilloso país. Desde los platillos más tradicionales hasta las innovaciones contemporáneas, la gastronomía mexicana ofrece una experiencia culinaria inigualable.

Historia y Tradición

La cocina mexicana tiene raíces profundas que se remontan a las civilizaciones prehispánicas como los aztecas y los mayas. Estos pueblos utilizaban ingredientes básicos como el maíz, el frijol y el chile, que siguen siendo fundamentales en la dieta mexicana. Con la llegada de los españoles en el siglo XVI, se introdujeron nuevos ingredientes como el arroz, el trigo y diversas especias, fusionándose con los sabores autóctonos y creando una cocina mestiza única.

Platillos Típicos

Tacos: Probablemente el platillo más emblemático de México. Los tacos consisten en tortillas de maíz o harina rellenas de una variedad de ingredientes, desde carne asada hasta pescados y mariscos, siempre acompañados de salsas y guarniciones frescas.

Mole:Una salsa compleja y deliciosa que puede incluir hasta 20 ingredientes diferentes, como chiles, chocolate, especias y frutos secos. El mole poblano es uno de los más famosos y se sirve comúnmente con pollo.

Tamales: Masa de maíz rellena de carnes, chiles, frutas u otros ingredientes, envuelta en hojas de maíz o plátano y cocida al vapor. Es un platillo que se disfruta en celebraciones y festividades.

Pozole: Un caldo espeso hecho con maíz cacahuazintle, carne (usualmente de cerdo) y una variedad de condimentos y guarniciones como lechuga, rábano y limón.

Bebidas Tradicionales

-Tequila y Mezcal: Bebidas alcohólicas destiladas del agave, con Denominación de Origen en varias regiones de México. Cada una tiene un proceso de producción y sabor distintivo.

Aguas Frescas: Bebidas no alcohólicas hechas de frutas, semillas y flores, como la horchata (de arroz), la jamaica (de flor de hibisco) y el tamarindo.

Champurrado y Atole: Bebidas calientes y espesas a base de masa de maíz, muy populares durante los meses fríos y en celebraciones como el Día de los Muertos.

La Cocina Regional

México es un país vasto y cada región tiene su propia cocina distintiva:

Yucatán: Famoso por sus platillos como la cochinita pibil, que es carne de cerdo adobada y cocida en hojas de plátano.

Oaxaca: Conocida como la "tierra del mole", tiene una gran variedad de moles y es famosa por sus tlayudas.

Jalisco: El hogar del tequila y de la birria, un estofado de carne de chivo o res.

Veracruz: Destaca por sus platillos de mariscos y el famoso pescado a la veracruzana.

Innovación y Modernidad

La cocina mexicana no solo se queda en la tradición. Chefs contemporáneos están explorando y reinventando los platillos clásicos, utilizando técnicas modernas y presentaciones innovadoras. Restaurantes en ciudades como Ciudad de México, Guadalajara y Monterrey están a la vanguardia de la gastronomía mundial, ofreciendo experiencias culinarias que combinan lo mejor del pasado y el presente.

Conclusión:

La comida mexicana es mucho más que solo tacos y guacamole. Es una cocina rica en historia, cultura y creatividad. Ya sea que estés disfrutando de un simple taco en una taquería local o una cena gourmet en un restaurante de alta cocina, los sabores de México siempre te dejarán con ganas de más. Así que, ¡prepárate para un viaje culinario inolvidable y déjate seducir por los encantos de la gastronomía mexicana!

Espero que te haya gustado el blog. ¡Buen provecho!

[witchreflection]

Para no dejar pasar este 2 de noviembre sin conmemoración, un alguito chafa que escribí esperando en la parada del camión (así es como se nombra al bus stop acá en mi rancho) :

A Shen Yuan dos veces se lo llevó la Huesuda

La primera, porque se le atoró la tlayuda

La segunda, porque a Binghe brindó ayuda

Pero a su marido este poema no da gracia alguna

¿Por qué?

¡Pues porque esta no es calavera!

¡Así mero va la novela!

"Pero ninguna de esas cuenta!"

El hermano Pepino protesta

"¡Y esto ni es poema ni es nada!

¡Sin estructura, sin métrica!

¡El autor todas sus rimas fuerza!"

¡Ay! ¡Pero qué fuerte crítica!

Da el estimado inmortal

Hasta parece que fuera

el mismo Qingqiu original

Pero yo creo que si cuentan,

Tus muertes y este poema

Querido Cultivador

¡Aunque los versos no salgan

Y tu seas transmigrador

Al menos en no mencionan

Cada una pettit mort!

[miraruinada]

Smoke out the barrels. The sun baring down on hatless heads. The smell of sulfur and the taste of copper. A pistol falls to the ground. As the smoke clears from the battle surrounding them and their shadows return, Granja coughs. Three shots rang out, all three from Ignacio's pistol. Two hit Granja square in the chest.

"Didn't even get the chance..."

"Master... How could you win against me when I have battle experience?"

"Experience... Right. That's what necessary for the beginning of the path of Logos... How could I forget... Bad luck on my part..."

"You are still Master, after all. To act is to draw bad luck."

"Say, what dishes did you used to serve me?"

"Cahuamanta. Tlayuda. Sometimes simple sandwiches. Whatever I could afford."

"Sounds delicious. I can't wait to taste them in my future, Cholu."

"I did my best cooking them for you, Master."

"Fool. Don't waste your youth following a wise idiot like... Ah, but you did... Suppose it's too late. The owl of Minerva..."

"Takes flight only at dusk. It was not wasted, Master. Those were the happiest days of my youth."

Granja disappeared.

[badgreen666]

Là feria de la tlayuda 1

[bxtonpxss]

@yukikorogashi asked: "Opacho~ What's yer favorite food?"

"Mmm…" In the middle of taking a bite out of the onigiri Itsuki handed her the toddler's chewing slows as her brows furrow in thought. Nothing immediately comes to mind at first, she's eaten plenty of different kinds of foods. Hao-sama liked traveling so she's been to multiple countries in her short life, and their group had been full of people of various nationalities. She can't really say she's got a favorite food though.

There's been lots of good things she's tried and many of them left quite the impression, but she wasn't very sure. Still, Itsuki had asked her and she didn't want to give a boring answer. Opacho takes another bite of the riceball in her hand and hums, deciding to pick a dish that she's had and likes enough to want to eat more than once. That's basically what a favorite food was, right?

"Opacho like Tlayudas!" She responds with a small smile, "it traditional Oaxacan food, Peyote used to make it sometimes for group! He told Opacho once that it similar to pizza or quesadilla, depending on how you eat it. Opacho really liked it."

[fellasleepinbaltimore]

OMG I NEED TO GO TO OAXACA HAVE YALL HEARD ABT TLAYUDAS???!

[stillchasinnwaterfalls]

Favorite food to eat? Something that brings you back to your childhood or something that comforts you?

Hmm I love pozole, memelas and tlayudas, or spaghetti and meatballs 🤤

[mg-dango]

Vicente "Dientes" Avila Introduction!!!

General:

Name: Vicente Ávila Cruz

Alias(es): Dientes (Teeth), Chente (by Rudy), Meña (By his mother, no longer in use)

Sex: Masculine (FtM)

Blood type: B+

Nationality: Mexican

Birthdate: 11/November/[REDACTED]

Age: 23 (during the events of MW2)

Sexuality: Bisexual

Birthplace: Oaxaca de Juárez, Oaxaca, Mexico

Current residence: Las Almas, Tamaulipas, Mexico

Languages: Spanish, Mixtec (His first language actually, has forgotten some things due to the lack of people or relatives to practice with), English

Occupation: Military, member of Mexican Special Forces

Rank: Private

Affiliations: Mexican army, Mexican special forces (Los Vaqueros), SpecGru (eventually)

Physical data:

Hair: 1C, dark brown, long, wolf-cut style

Eyes: brown

Body build: lean, slightly muscular

Race/Ethnicity: Indigenous

Height: 158 cm

Weight: 59 kg

Psychological data:

Diagnoses: Depression, PTSD

MBTI: ISFJ-T (Introvert, sensor, feeler, judger)

Phobias: Autophobia, Arachnophobia, Claustrophobia

Attributes:

Agility

Bravery

High tolerance to pain (This has turned against him in a few occasions)

Flexibility 

Fast thinking 

(He is very good when It comes to hiding or infiltration missions in general, his short height and light weight allows him to be slippery and quiet)

Skills:

knowledge in firearms, specialized with assault rifles and shotguns (His personal favorite ones are the Lockwood 680 and the M16)

Basic knife skills (However, he can be particularly VERY GOOD with Bowie knives)

Bush-craft (throw him in the middle of almost any environment with only a stick, I dare you)

trap making and building

Basic combat skills

Family:

“A este punto ya casi me he olvidado de sus rostros… A veces se me viene a la mente el recuerdo borroso de Maa haciendo chocolate en la cocina, mientras mis hermanos y yo jugábamos en la sala… Me pregunto si ellos me recuerdan a mi”

Mother: Flora Cruz Osorio

Father: Eugenio Avila Rosas

Siblings: Mariano Avila Cruz, Maximiliano Avila Cruz, Elias Avila Cruz, Mateo Avila Cruz (twin)

(Vicente was the eldest sibling in the family, being even older than his twin by 5 minutes)

THE CURRENT STATUS OF THE FAMILY IS UNKNOWN

Relationships:

Rodolfo Parra: Father figure, mentor (He wishes he could call him “dad”, but at the same time thinks that would make Rudy feel uncomfortable so he refrains)

Alejandro Vargas: Also a father-like-figure (Not as much as Rudy, but he totally respects the colonel and takes him as a role model)

Valeria Garza: Vicente got the chance to meet Valeria once, just before she disappeared. He used to admire her, but after discovering her true identity as El Sin Nombre, lost any of that respect he previously had

Jesús “Chuy” Ordaz: In general they have a relationship of colleagues, maybe even brothers

Kyle “Gaz” Garrick: Friend, romantic interest (Eventually he becomes his boyfriend but that's a story for another day)

Favorites:

Color: Teal

Food: Tlayudas

Drink: Hot cocoa

Song: Rosa Pastel - Belanova

Flower: Cempasúchil

Animal: Jaguars, or any other types of felines.

Music genres: Ska, Mexican rock, cumbias

Negative traits:

Self-Neglect: ¿Remember when I said this man has a very high pain tolerance? Well, in reality it has to do less with what he's feeling and more with how little importance he gives to the physical, emotional or psychological pain he has at the moment, he often sees himself as “less” than the others and thinks his injuries or necessities are a burden.

“Mecha Corta”: Which means he basically has little to none patience when it comes to things that may annoy him, he can get angry or desperate easily in a matter of seconds, If he's mad, he will constantly make you know by his mood, his expressions or even his way to speak towards you or the others.

Prideful: Dientes often confuses dignity with pride or ego. The fact that he was constantly bullied throughout his whole life does not help either, so It is not surprise when he commits risky or stupid actions just to “prove�� himself to the rest.

Biography

(English is not my first language, I apologize for bad translation and grammar T-T)

Born alongside his twin in a rural Mixtec community, he was the eldest among his siblings and the most adventurous too. His father, an old drunkard who constantly lived in debt, found himself entangled in financial troubles with a local cartel in the area. So in an attempt to appease said debts, he sold his son to the cartel without the consent of his wife, and Vicente never saw his family again.

He spent that part of his childhood being exploited by the cartel, forced to work as a servant. It wasn't until one day, while playing in the cartel's garden, that he encountered a young Rodolfo Parra (just a low-ranking soldier during that time) trying to infiltrate and dismantle the place. The kid proposed to help Rodolfo on his mission in exchange for his freedom, a proposition to which the soldier agreed.

The boy earned the soldier's affection and care after the mission, leading Rodolfo to volunteer and become Vicente's temporary legal guardian. He became both a father figure and a mentor for him. Inspired by Rodolfo, Vicente decided to follow his same footsteps. Upon turning 18, he enrolled in military school and graduated with honors.

After this event, he distanced himself from Rudy a bit in an attempt to become more independent, especially as Rodolfo had been sent to apprehend  "La Araña" cartel at that time. It was then that Vicente was assigned to be part of what would be his first significant mission: investigating possible drug trafficking routes that had recently formed in Chetumal, Quintana Roo. This mission not only ended in a complete failure but also left a lasting mark on Vicente for the rest of his days.

Very little is known about what actually happened, but based on official information and testimonies, his team was ambushed by a cartel known as "Las Palmas". Of the entire team, only Vicente survived. He was tortured for weeks and presumed dead, declared Missing in Action until three months later, when his unconscious body was found a few blocks away from where the leader of "Las Palmas" was found dead. The boy had multiple wounds and cuts all over his skin, especially with one on his lips so wide that it exposed his teeth, earning him the nickname "Dientes" (Teeth).

By the time Rodolfo saw the boy again, he found him in such a mentally deplorable and agonizing state due to the Chetumal incident that he regretted being absent at that time. He secretly swore never to lose sight of his son again, and true to his word, Rodolfo enlisted Vicente in the Mexican Special Forces and assigned him to work with him and "Los Vaqueros." This way, he wouldn't lose sight of Vicente again and would be able to protect him up closely.

Vicente currently resides in Las Almas, Tamaulipas. Over time, he has significantly improved his health and become a crucial member of his team.

[miltacos]

#377 Taco de cecina de Yecapixtla en Centro Cultural Los Pinos

Centro Cultural Los Pinos, Calzada del Rey s/n, Bosque de Chapultepec I Sección, Alcaldía Miguel Hidalgo, CDMX.

Las condiciones de la política mexicana han cambiado sustancialmente desde que inició este proyecto. En 2018 la antigua residencia oficial de Los Pinos, lugar de habitación del presidente de México por varios sexenios, se transformó en un espacio abierto al público con museos que exaltan la cultura mexicana, y lugares de usos múltiples en donde se realizan actividades culturales y gastronómicas.

Desde aquel año se consolidan los espacios del Museo Cencalli dedicado a la gastronomía mexicana y la milpa, y en uno de los patios aledaños a lo que fue la residencia oficial Miguel Alemán, cada fin de semana se disponen diversos puestos de comida tradicional mexicana como tacos, molotes, esquites, tlayudas mexiquenses, tamales, tacos dorados entre otros.

La carga simbólica de ofrecer tacos y comida popular en un ambiente distendido, de promoción cultural y de interacción familiar en lo que antes fue el espacio de mayor poder presidencial -en un país presidencialista por excelencia- es mayúscula. Se trata de la evidencia más fiel de que la gastronomía mexicana tiene un camino muy largo aún por recorrer para su continua valoración, pero se están dando pasos sólidos en diferentes frentes.

Esta versión de taco es la clásica versión de un taco de cecina originaria de la región de Yecapixtla, en el estado de Morelos, y que en la región centro de México tiene gran fama por producir este tipo de carne cortada a cuchillo, ligeramente salada y oreada como sistema de preservación.

En este local, y como marcan las tradiciones culinarias de Yecapixtla y zonas aledañas, se ofrecen diversas salsas y guarniciones que en sí mismas son platos espectaculares que realzan el sabor de la carne. Queso fresco de vaca, salsa verde o roja, y una ensalada de nopales con jitomate y cebolla son parte de las guarniciones que convierten a la cecina en una base de sabor y un pretexto para probar las delicias mexicanas en forma de tacos, en lo que alguna vez fuera un espacio aislado, de secreción, y lejanía de la cultura mexicana.

[mikes81vw]

Cocina de Barrio

I drank something with Mezcal.

I ate something too. Tlayuda con chorizo y unos huevitos.

[bom-bombon]

AYO LETS FUCKING GOOOOOOOOOOOO I GOT POLLS

[quiensabecomo]

Hace justo un mes vi a mis amixes, el tiempo se me pasa muy rápido, pensaría que los vi apenas…

Nuestro punto de encuentro es El Palacio de Bellas Artes.

Gigi nos presentó a Cass, me cayó súper chido, la necesito en todos mis desmadres en el futuro.

Esta ocasión tocó ir a La Burra Blanca. Me maman las tlayudas de ahí, son las mejores que he comido, saben mucho mejor que muchas tlayudas que he probado en Oaxaca.

Ya cobran cover de $30 cuando hay banda en vivo en la Burra, lleguen antes de las 6:30 pm para que no lo paguen.

Wey, me puse muy pedoooo jaja

En Soberbia me gusta subirme al tubo y jotear mucho jaja

Al final llegaron Doris y Fernando, terminó el pedo a las 4 de la mañana.

Jueves 25 de mayo 2023