While road tripping to Texas I found myself at La Gloria in San Antonio. They specialize in Mexican street food, so they make tons of tlayudas aka the king of Oaxacan street food. But, like a lot of Mexican food that has made it's way to Texas, this has become it's own thing, which is why at this TexMex restaurant they call it Mexican Pizza.
Ok, tlayuda isn’t a pizza but a traditional Oaxacan street food, made by charring a handmade tortilla over a comal, smothering it with refried beans, piling it with cabbage, then topping it with garnishes from tomatoes and avocados to asiento and cecina.
But, for the record, when you look at a tlayuda, it kinda resembles a pizza, no? La Gloria's tlayuda was good but I decided to mix it up CalMex style and make a Mexican pizza that's individual-sized, lightened, and summer-ified. At best this is barely reminiscent of a traditional tlayuda -- except that it is a toasted tortilla topped with toppings -- but it is delicious.
trimmed, seeded, and roughly chopped
ends trimmed and thinly sliced
To Toast The Tortillas: Heat oven to 400°F and arrange a rack in the middle. Brush tortilas on both sides with a bit of the oil then toast until just golden brown, about 5 minutes.
To Cook The Chiles And Corn: Meanwhile, add enough oil to a nonstick large skillet to coat the bottom then heat over medium-high heat. When the oil shimmers, add the onion, stir, season with salt and freshly ground black pepper and cook until soft, about 3 to 5 minutes. Add the garlic, poblano, and zucchini and cook until poblano is soft and zucchini is golden brown, another 5 minutes.
Assemble the pizzas by putting a few spoonfuls of black beans on the bottom of the toasted tortillas. Add the zucchini mixture, top with a bit of crumbled cheese and place back in the oven until the tortillas are brown and the cheese is melted, about 5 to 10 minutes.
If desired, char the corn over an open flame or grill (you can have it raw too). Trim the corn kernels off the cob and, if using, top each pizza with a bit of the corn. Top with salsa, avocado, and some cilantro leaves and serve.
Connect With Salt & Wind Travel
More Mexico On Salt & Wind Travel