"In the shadow of the 7 tracks just north of Corona Plaza, Tlayuda Oaxaqueña Sr San Pablo is a newly arrived cart named for Saint Paul and dedicated to making some of the city’s best tlayudas. These crunchy and outsize Oaxacan corn tortillas are a predominant street food in the Mexican state and are often eaten late at night. Here they remain relatively rare, and are sometimes presented in diminutive form at fancy bistros. The cook begins by putting the round irregular flatbread on the griddle to heat and soften it, slathering it with liquid lard and then black beans flavored with avocado leaves and other herbs. Next, she tosses on shredded cabbage and Oaxacan cheese. A few slices of tomato and avocado provide decoration, and then grilled sausage and the dried beef called cecina are added. Red and green salsas squirted on at your discretion complete this symphony of sharp, mellow, and earthy flavors ($12). Two can easily share this treat, washed down with cafe de olla or Jarritos." - Eater Staff
