"Janet Becerra, who’s worked at Miyabi 45, Eden Hill and staged at Pujol in Mexico City, shares regional and seasonal Mexican food at her pop-up Pancita. Nixtamalizing corn to make her own masa, Becerra highlights the versatility of masa beyond just tortillas, with tetelas, tlacoyos, empanadas and tostadas. A recent tostada pop-up featured toppings like a spicy halibut ceviche, charcoal grilled carne asada with guacamole, and refried beans with a cloud of cheddar. Pancita also experiments with creative takes on agua frescas, like a pastel green horchata made from pistachios and pandan. Find Pancita every Sunday at Lottie’s Lounge. Updates can be found on Pancita’s Instagram." - Jade Yamazaki Stewart
