"Also from the Sierra Norte, Francisca “Panchita” Aquino Montellano’s Koreatown tlayuderia offers popular Oaxacan guisados to go. It’s also a celebration of Oaxaca’s most famous dish: The high-quality tlayudas, typical of the Valles Centrales region, are doubled over and toasted on a comal, with cesina, tasajo, and chorizo on the side, plus the tlayuda house sells Zoogocho-style moronga (blood sausage) crafted by Alfonso Martinez of Poncho’s Tlayudas to add a taste from home." - Bill Esparza