La Teca - Review - Reforma - Oaxaca - The Infatuation

"La Teca has been around for over 30 years under the dedicated care of Deyanira Aquino Pineda (also known as La Teca), and the reason is simple: They’re pumping out traditional dishes from el Istmo de Tehuantepec, a narrow region between Oaxaca and Veracruz, that are as rich as they are hefty. Hone in on the garnachas, fried corn disks topped with shredded meat, and pickled cabbage that cut through the rich flavors. Or the molotes de plátano, soft and fluffy plantain croquettes accompanied by sour cream and creamy-salty costeño cheese. Sweet and savory is characteristic of istmeño cooking, and you’ll see it in the tamalitos de cambray filled with chicken, almonds, raisins, and capers, or the asado the boda, a slow-cooked stew made with beef, fruits, chilies, and spices, typically served at weddings. photo credit: Carlos Elizondo photo credit: Carlos Elizondo photo credit: Carlos Elizondo Pause Unmute" - Mariana Camacho