"Oro by Nixta’s chochoyotes aren’t the typical golden dumplings you’d find in a bowl of tesmole de pollo or a Oaxacan black bean soup. They’re purple, made with a mash of purple Peruvian potatoes and blue corn masa — a cónico azul corn from Jocotitlán, in the State of Mexico. Chef Gustavo Romero usually makes the dough using a mixer, but today he and his mother, Teresa Veytia Avila, are doing it by hand, and the violet and slate colors blend to a brooding twilight shade. When the chochoyotes are fried, Romero says, the starches pull to the exterior, creating a craggy shell. They’re served in a pool of earthy salsa de venas." - Justine Jones
