"Walk up to the counter of La Cocina de Humo, grab a seat, and watch as the freshly made tortillas, stews, and sauces come off the wood-fired comal. The menu changes constantly, since all the ingredients come from the chef’s hometown of San Mateo Yucutindoo, which is about four hours away. Order dishes like yellow mole with milpa green beans and ranch chicken, mole coloradito with pork, and tamales with cheese and tomato sauce—all dishes the chef brought from where she grew up. Not only is the food extremely good, but you’ll also likely learn a bit about Oaxacan tradition and culture." - Liliana López
Liliana Lopez
