"Every Sunday, 76-year-old Doña Hortensia “Tenchita” Melchor opens up her Mid-City backyard for diners hungry for home-style Oaxacan cooking from the Valles Centrales; she and a cadre of other cooks work under a tent, pressing handmade tortillas and ladling broth over higaditos (a hard-to-find egg dish with shredded chicken, onions, tomato, and chiles cooked in broth). A lingering Sunday lunch at the checkered tablecloth-covered tables under the tent found dishes like empanadas filled with fiery yellow mole and hearty potato-and-chorizo molotes dressed in a black bean puree. But some of the best bites came courtesy of a special of two chicken picadillo-stuffed chile rellenos with chicken broth ladled over top. The liquid softened the crisp outer layer of the chile and, as the pepper and chicken were shredded apart, put the dish somewhere between a soup and stew. On a cool Sunday afternoon, it was pure, warming comfort. —Karen Palmer" - Eater Staff
