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Statements

Subject Item
dbr:Tlayuda
rdf:type
dbo:Food yago:Matter100020827 yago:PhysicalEntity100001930 yago:Substance100020090 yago:Food100021265 wikidata:Q2095 owl:Thing
rdfs:label
Tlayuda Tlayuda Tlayuda Tlayuda
rdfs:comment
La tlayuda, también conocida como clayuda (ya preparada),​ es una tortilla de maíz típica del estado de Oaxaca, en México. Suele tener un diámetro de 30 centímetros o más; se dora sobre un comal, lo que le brinda mayor dureza que a una tortilla convencional, con una consistencia quebradiza y correosa. Debido a su espesor y tipo de cocido, se garantiza su conservación en buen estado durante largos períodos de tiempo.​​​ Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa. Tlayuda - danie kuchni meksykańskiej, typowe dla stanu Oaxaca. Duża (40 cm średnicy) i chrupka tortilla podpiekana na comalu. Podawana bywa zazwyczaj z fasolą, mięsem, warzywami i innymi dodatkami. La tlayuda, aussi appelée clayuda, est une (es) typique de l'État de Oaxaca, au Mexique. Elle a en général un diamètre d'une trentaine de centimètres ou plus et une consistance ferme et croustillante. De par son mode de cuisson qui lui donne cette texture, elle peut se conserver longtemps. C'est un mets populaire qui fait partie du patrimoine immatériel de l'État de Oaxaca depuis son classement en 2010.
foaf:name
Tlayuda
dbp:name
Tlayuda
foaf:depiction
n21:Tlayuda_con_falda.jpg n21:Tlayuda12-05oaxaca013x.jpg
dcterms:subject
dbc:Tortilla-based_dishes dbc:Baked_foods dbc:Oaxacan_cuisine
dbo:wikiPageID
4018143
dbo:wikiPageRevisionID
1115202608
dbo:wikiPageWikiLink
dbr:Chorizo dbc:Baked_foods dbr:Tasajo n5:Tlayuda_con_falda.jpg dbr:List_of_Mexican_dishes dbr:Mexico_City dbr:List_of_original_programs_distributed_by_Netflix dbr:Comal_(cookware) dbr:Tostada_(tortilla) dbr:Avocado dbr:Oaxacan_cuisine dbr:Memela dbr:Cabbage dbr:Meat dbr:Cecina_(meat) dbr:Guadalajara dbr:Chicken_(food) dbr:Grilling dbr:Pork dbr:Street_vendor dbr:Lettuce dbr:Lard dbr:Restaurant dbr:Oaxaca,_Oaxaca dbr:Salsa_(sauce) dbr:Refried_beans dbr:Antojito dbr:Seared dbr:Oaxaca dbr:Oaxaca_cheese dbc:Tortilla-based_dishes dbr:Street_Food_(TV_series) dbr:Tortilla dbr:Beef_tenderloin dbc:Oaxacan_cuisine dbr:Mexican_pizza dbr:Puebla dbr:Street_food dbr:Mexico dbr:Chili_powder
owl:sameAs
dbpedia-es:Tlayuda freebase:m.0bcrxp dbpedia-no:Tlayuda dbpedia-fr:Tlayuda n16:Tlayuda wikidata:Q7810735 n18:4wJeG dbpedia-fa:تلایودا dbpedia-pl:Tlayuda dbpedia-tr:Tlayuda
dbp:wikiPageUsesTemplate
dbt:IPA-es dbt:Portal-inline dbt:Infobox_prepared_food dbt:Reflist dbt:Mexico-cuisine-stub dbt:Mexican_cuisine
dbo:thumbnail
n21:Tlayuda12-05oaxaca013x.jpg?width=300
dbp:caption
Open face tlayuda
dbp:country
dbr:Mexico
dbp:imageSize
250
dbp:mainIngredient
Tortillas, refried beans, asiento , lettuce or cabbage, avocado, meat , Oaxaca cheese, salsa
dbp:region
dbr:Oaxaca
dbp:type
dbr:Antojito
dbo:abstract
Tlayuda - danie kuchni meksykańskiej, typowe dla stanu Oaxaca. Duża (40 cm średnicy) i chrupka tortilla podpiekana na comalu. Podawana bywa zazwyczaj z fasolą, mięsem, warzywami i innymi dodatkami. Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa. A popular antojito, the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City. Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara. The dinner plate-sized tortilla is either seared (usually on a comal) or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat typical of the Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in half. Its main characteristics are its large size (even more than 40 cm in diameter); its completely different flavor from other types of tortillas; and the slight hardness in its consistency (without being toasted, but rather leathery), which it acquires when it is cooked in a comal, usually made of clay. It is left there to semi-toast, that is, it is cooked for longer than other types of tortillas, and then stored in a tenate, a basket made of palm leaves. It thus acquires its characteristic consistency: flexible to semi-brittle, very slightly moist, fresh, difficult to chew for those who are not used to it, very light aroma like burnt tortilla, almost imperceptible. A very light amount of salt in the nixtamal dough with which it is prepared in some cases, as well as its cooking almost until it is toasted, make the tlayuda last longer without decomposing, unlike what happens with common tortillas. La tlayuda, aussi appelée clayuda, est une (es) typique de l'État de Oaxaca, au Mexique. Elle a en général un diamètre d'une trentaine de centimètres ou plus et une consistance ferme et croustillante. De par son mode de cuisson qui lui donne cette texture, elle peut se conserver longtemps. C'est un mets populaire qui fait partie du patrimoine immatériel de l'État de Oaxaca depuis son classement en 2010. La tlayuda, también conocida como clayuda (ya preparada),​ es una tortilla de maíz típica del estado de Oaxaca, en México. Suele tener un diámetro de 30 centímetros o más; se dora sobre un comal, lo que le brinda mayor dureza que a una tortilla convencional, con una consistencia quebradiza y correosa. Debido a su espesor y tipo de cocido, se garantiza su conservación en buen estado durante largos períodos de tiempo.​​​
gold:hypernym
dbr:Dish
prov:wasDerivedFrom
wikipedia-en:Tlayuda?oldid=1115202608&ns=0
dbo:wikiPageLength
5616
dbo:ingredientName
Tortillas,refried beans, asiento (unrefined porklard),lettuceorcabbage,avocado,meat(usually shreddedchicken,beef tenderloinor pork),Oaxaca cheese,salsa
dbo:country
dbr:Mexico
dbo:ingredient
dbr:Salsa_(sauce) dbr:Meat dbr:Cabbage dbr:Beef_tenderloin dbr:Lettuce dbr:Lard dbr:Oaxaca_cheese dbr:Refried_beans dbr:Avocado dbr:Tortilla
dbo:region
dbr:Oaxaca
dbo:type
dbr:Antojito
foaf:isPrimaryTopicOf
wikipedia-en:Tlayuda