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Author Topic: Cienega Las Tlayudas de Oaxaca  (Read 1322 times)

Offline toddg

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Cienega Las Tlayudas de Oaxaca
« on: March 16, 2018, 01:07:15 AM »
Great new find in the NY Times...

An Ex-Bodega Takes a Star Turn at Cienega Las Tlayudas de Oaxaca
Hungry City
By LIGAYA MISHAN MARCH 15, 2018



The tortilla is monumental, stretched to its limits on the tin platter. It was made in Oaxaca, Mexico, of masa (a dough of dried corn steeped in slaked lime) pressed flat until kerchief-thin, then baked on the comal to an even crackle, as crisp at the circumference as at the center.

The corn is different there, starchier and stronger, able to sustain such breadth. It’s tricky to make these giant tortillas out of sweeter, softer American corn, which is why the stiff, pre-baked rounds, stacked like vintage records, are shipped from Mexico. Somehow they haven’t shattered on their long journey to Cienega Las Tlayudas de Oaxaca, a grocery turned restaurant in Corona, Queens....

[Follow link to read entire article]


Cienega Las Tlayudas de Oaxaca
104-32 Corona Avenue (at 106th Street)
« Last Edit: March 16, 2018, 07:36:41 AM by toddg »
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Offline JH3525

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Re: Cienega Las Tlayudas de Oaxaca
« Reply #1 on: March 16, 2018, 02:37:18 AM »
I don't subscribe to the NY Times so I was refused access to this article.  However, I did a search and was able to review the restaurant (Corona) on Yelp and I'm impressed. 
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Offline dssjh

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Re: Cienega Las Tlayudas de Oaxaca
« Reply #2 on: March 16, 2018, 11:07:45 AM »
yum!
the ladies at the cart in front of Chase on Roosevelt make very good tlayudas, if you're looking for a close-by stop-gap.
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Offline BennyB

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Re: Cienega Las Tlayudas de Oaxaca
« Reply #3 on: March 20, 2018, 01:00:36 PM »
About a year ago the owner of Chowhound said this is the best Mexican place in NYC
https://www.chowhound.com/post/mexican-nyc-1058908?page=2
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