It also serves as a base for other known dishes, such as tacos, quesadillas, and enchiladas. Typical throughout Mexico, its ingredients, size, and method of preparation may vary from region to region. In Oaxaca, southern Mexico, they are known as Tlayudas, larger and of different texture. Of course, this is not unique to Oaxaca, the difference in size is also part of the goal of your recipe: with the smaller ones, it is common to prepare double tortillas (one on top of the other), or you can also fry them and call The totopos.
