"In the Bronx, Yajaira Saavedra, sous chef Carolina, and their family own and run La Morada, where they preserve Indigenous recipes handed down through generations from Oaxaca, especially their famed mole. The restaurant labels Indigenous foods on its menu, and emphasizes seasonality as an essential part of Indigenous cooking. They aim to educate diners about Indigenous cuisine and its importance, offering traditional dishes like el sope, tlacoyos, tlayudas, and more, while advocating for the recognition of Indigenous contributions to Mexican gastronomy." - Marisel Salazar
