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"I’ve followed Janet Becerra’s Pancita where she highlights nixtamalized masa beyond tortillas—making tetelas, tlacoyos, empanadas and tostadas—with recent tostada toppings like spicy halibut ceviche, charcoal-grilled carne asada with guacamole, and refried beans with a cloud of cheddar; she also experiments with creative agua frescas like a pistachio-and-pandan pastel-green horchata, and Pancita appears every Sunday at Lottie’s Lounge." - Jade Yamazaki Stewart