Tlayuda, the Mexican Pizza

The first time I had a tlayuda was in Chiapas, at a restaurant in Tuxtla Gutiérrez.

Their version was very simple and looked like an interpretation of Mexican pizza using black bean paste instead of tomato sauce.

But it wasn’t until I went to Criollo Restaurant in Oaxaca that I had the version of tlayuda I fell in love with: a chorizo and chicharrón tlayuda with seasonal vegetables toasted in a clay oven.

Of course, my homemade version is in no way comparable to that, but I’m must confess I was pretty impressed by the final result!

This is an easy-to-make recipe if you want to try this Mexican Pizza in your kitchen!

Ingredients for two people:

Vegetarian Tlayuda
pizza tortilla
– 200 gr black beans
– 100 gr goat cheese – perfect substitute for hard-to-find Oaxacan cheese
– 1/2 red chicory, chopped
– 10 pieces of red radish, sliced
– 3 leaves of kale, chopped
– 1 avocado, sliced
hot pepper sauce
green jalapeño
fajita seasoning mix

Soak the black beans for 6-8 hours or overnight. You are supposed to drain and rinse beans before cooking, but usually I use the same water. Once they are cooked, smash them to get a black bean paste.

Spread the paste over the pizza tortilla. Grate the cheese and sprinkle over the tortilla.

Put the tortilla into a cast-iron skillet and cook it at low heat, until the cheese is melted and the bottom of your pizza is crispy. Add fresh vegetables of your choice and top the tlayuda with hot sauce, green jalapeño, and spices.

Squeeze a lime over it and the tlayuda is served!

This series of three recipes is brought to you thanks to Santa Maria products, available in Italy. All opinions are my own.

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lauraTlayuda, the Mexican Pizza

Fiesta Grande de Enero, Chiapa de Corzo – 2018

After a first stop in Mexico City our journey continues to Chiapas.

The first plan was to land to Tuxtla Gutiérrez airport, rent a car and use the magical town of Chiapa de Corzo as a base to discover the natural beauties and towns of Chiapas.

As soon as we arrived in Chiapas we understood that renting a car was going to be more trouble (and cost!) than it was worth.

We quickly changed our plans, took a cab to our hotel in downtown Tuxtla Gutiérrez and after a less than restful night, we moved on to Chiapa de Corzo for the famous Fiesta Grande de Enero.

This festival is a UNESCO world heritage and one of the most traditional in Chiapas which celebrates three patron saints: the Señor de Esquipulas, San Antonio Abad and San Sebastián Mártir. 

After a few hours spent trailing behind a marathon on the only street to Chiapa de Corzo we arrived in the mountainside town of Chiapa de Corzo — it was well worth the wait. As our taxi climbed the steep, narrow streets of the Colonial Spanish town my eyes were filled with colours of the houses and music filled the air as the townspeople prepared for the festival. 

La Ceiba Hotel then became our home for the week, with the promise to go back to Chiapas soon to discover more of that beautiful state.


I keep those colours, smiles, traditions as one of the best memories of Mexico.

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lauraFiesta Grande de Enero, Chiapa de Corzo – 2018

Ceviche Tostadas

When you come back from a trip and you miss food and flavours from the country you just visited, there is only one thing you can do to fight the saudade: cook them yourself!

Over the next few weeks I’m going to share three recipes with you inspired by dishes I had in three different Mexican cities.
First stop, Mexico City: ceviche tostadas.
Don’t think it’s just some raw fish on a tortilla; the secret is called leche de tigre!  

Like most traditional recipes, you can find different versions of leche de tigre, but this is the family recipe of a friend and I think it’s incredibly good!

Ingredients for two people:

Leche de tigre
– 100 ml fish broth
– 100 ml lime juice
– ginger, to taste
– a small piece of garlic
– a slice of onion, chopped
– cilantro
– black pepper
Tostadas
whole wheat tortilla
– 200gr  fresh – and previously frozen – raw fish
– 1 ripe avocado
red jalapeños
– cilantro

Mix all the ingredients for leche de tigre and let it rest for a couple of hours. (Or blend if you prefer!)
Marinate the fish in this juice for at least 30 minutes. Add a little bit of avocado and the red jalapeños to the marinade to finish your ceviche.

In a non-stick pan, cook the tortillas on both sides: once they are dry and crispy you have freshly made tostadas!

Finally, top the tostadas with the ceviche, add a pinch of black pepper and some cilantro leaves, and enjoy!


This series of three recipes is brought to you thanks to Santa Maria products available in Italy, all opinions are my own.

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lauraCeviche Tostadas

48 hours in Mexico City – where to eat and sleep

Mexico City is immense. It would be impossible to see everything in one visit and we only had 48 hours in the capital before heading to Chiapas and Oaxaca.

I was looking for a place to stay in Colonia Condesa, a vibrant neighbourhood next to the most famous Roma, when I discovered a new gem called Casa Decu. I found this area of the city really safe and pleasant to walk around.

This trip was a journey to learn more about the traditional and authentic Mexican food I love so much. When we arrived I asked the nice ladies at Casa Decu for their recommendation for our first authentic plate of tacos. They sent us straight to Taquearte. I got one Taco al Pastor and ended up ordering a few more. A perfect start.

Here’s a personal selection of places to eat when in Colonia Condesa e Roma — from breakfast to dinner.

Breakfast:
I read about Lardo everywhere while researching Mexico City. Small plates and big prices (by Mexican standards) but a nice bright atmosphere. It’s easy to see why expats would enjoy the occasional breakfast there.
Café Toscano is the place to go for a good cup of Italian coffee.

Lunch:
Tacos with fresh fish from Baja California at Marea Bonita.
Taco al Pastor at Taquearte.
Rosetta – Chef Elena Reygadas is a food genius! I still dream of her Sikil P’aak sauce and the white mole.

Dinner:
Queso fundido, guacamole and mariachis at La Montejo one of many old style cantinas that once served as a refuge for working class men in the city.
Ceviche with leche de tigre at Embarcadero.
Live music at Las Chalupitas – Chalupas are deep-fried corn dough filled with various ingredients like chicken, pork, chopped onion, chipotle, pepper, red salsa, or green salsa.

Snacks and aperitivo:
Blue corn quesadillas with zucchini blossom at the sweet ladies’ stand next to Mercado Medellin.
Focaccia at Rosetta Panaderia.
Oysters at La Docena.

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laura48 hours in Mexico City – where to eat and sleep

Christmas in Milan

Few years ago I visited a farm next to Milan where they grow the corn Peroni use for making their beer.

The passion of the farmers showed me the connection between the brand and the real people who help make it.
For this reason, and as a real beer enthusiast, when they asked me to be part of their Christmas campaign, I just said: YES!

A day of laughs an talks, memories from my childhood in Sicily at my grandma’s house in Palermo.
Now, I celebrate Christmas in Milan with friends, hosting dinners and parties.

Usually, I’m on the other side of the camera, so forgive me if I look a bit shy. An intense day of work made pleasant and fun thanks to an incredibly professional team.

Video Locations
Mercato della Darsena
Clori, Home and Flowers
I Pesciolini
Caffè Pasticceria Dè Cherubini
My apartment 🙂

This blogpost is in paid partnership with Nastro Azzurro Peroniall opinions are my own.

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lauraChristmas in Milan