I was hoping you would volunteer to recommend another place to get a tlayuda. Thank you!!
(btw, why do some call Tlayuda Clayuda?)
Kind of the opposite of Plancha’s Nacho’s. They photograph horribly, but taste bizarrely great, especially for being “ball park” nachos. They put a lot more care into the ingredients and prep than the looks, and it works out strangely well.
Beans and cheese on the side helps even it out somewhat.
They have a not-very-spicy, but excellently balanced chipotle salsa that goes really well with everything, too.
It’s owned by the same family, but the food quality is much better at Las Fuentes.
For me, it’s Las Fuentes > Sol Y Luna > Senor Sol > Melody’s
ugh I wish I knew this last night.
Because it’s not a Spanish word… LOL!! Mexico is full of words like that. Both spellings are considered okay, even in Oaxaca.
–Dommy!
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Shame, I really enjoy the aspect that lard adds.
Are you supposed to fold your Tlayudas or no? In Mexico City it seems popular for the Oaxacan places to serve them folded like this (From Las Tlayudas):
Which produces this rather glorious mess inside:
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You can get folded ones in Oaxaca as well. But I prefer the pizza type. It’s like a giant nacho. ;D
The only place I have seen a folded Clayuda on a menu is at Expresion Oaxaquena. They call it like Quebradita. It’s okay, very messy and I missed the freshness of the lettuce and tomato.
–Dommy!
Gish Bac (Oaxacan) - Washington Blvd - Mid-city
We’ve been hangin’ close to home, checkin’ out the local spots and revisiting old favorites. I 
LA. This weekend it was Barbacoa & Mole specialist, Gish Bac.
Horchata w/Walnuts, Cantelope, “Tuna” Raspado (cactus flower shaved ice)
Barbacoa Enchilada w/Side of Cabbage & Lime
You guys are a bad influence on me. First veal tongue then lamb & young goat. Tender, flavorful, young goat, slow-cooked for 5 hours in its own fat, juices and a savory, red chili-spiced, tomato based consommé. This is what it’s all about. 
Warm Handmade Tortillas
Some descriptions say corn, but these seemed like a mix of corn & flour.
Tacos de Barbacoa w/Consommé
This was good, but did I mention how delicious the Barbacoa Enchilada is? 
Well, it is!
The guacamole is a little bland, salsas & pickled carrots at the GIY salsa bar are passable, chips are abysmal and the service is so, so. Who cares? We’re not there for any of those things. Next up? Mole is on the agenda!
Guacamole & chips, 2 dishes, 3 horchatas = $51.00+ tip. We were full all day. No alcohol and no BYOB! 
Good eats! Thanks @Nemroz.
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