Tlayuda L.A. Restaurant

Tlayuda LA Review - East Hollywood - Los Angeles - The Infatuation

"Many of us have devoured tacos al pastor in front of a vegan friend who ordered three rounds of chips and guac instead. East Hollywood’s Tlayuda LA provides a different (and less awkward) experience by serving delicious Oaxacan classics with tons of plant-based options. Their signature tlayudas can be ordered with meats like cecina or tasajo, or a mix of sautéed peppers, onions, mushrooms, and zucchini on top of savory bean paste. Get the vegan tacos on handmade tortillas, too, filled with savory-sour hibiscus flowers simmered in rich mole negro. photo credit: Andrea D'Agosto Food Rundown Chilaquiles de Mole Negro Instead of the usual chips, Tlayuda LA breaks up large bits of tlayuda for their chilaquiles, which is technically also a fried corn tortilla but just a smidge denser. The mole negro is sweet, decadent, and hits all the nutty and spicy notes we could ever ask for. Rather than stewing everything together, the mole gets poured over the tlayuda chunks, with the dish’s fried egg filling in all the sauce-less gaps with runny yolk. Memelita We appreciate the pillowy softness of these freshly made memelitas, but the masa could use some salt. You still get plenty of flavor for the mildly salty queso fresco and bean paste, but the whole dish still feels like it has some untapped potential. Vegan Mole Tacos The vegan tacos here are made with hibiscus flowers, which get cooked down and stewed in a tangy, nutty mole sauce for a nice balance of flavors atop the fresh corn tortillas. Everything is nicely tart and sweet, with pieces of raw onion providing some nice bitterness and crunch. Vegetarian Tlayuda What this tlayuda lacks in meat, it definitely makes up for in texture, with a whole assortment of vegetables like zucchini, grilled onions, and bell peppers arriving on top. There’s a whole lot of crunch going on here, but you also get some needed creaminess from the bean paste, quesillo, and thick slices of avocado. Make sure to add some salsa for a bit of zing." - Sylvio Martins