La Teca
Mexican restaurant · Oaxaca City ·
Authentic Isthmus cuisine: garnachas, plantain croquettes, mole
Authentic Isthmus cuisine: garnachas, plantain croquettes, mole
"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." - liliana lopez, mariana camacho
"The best time to come is for lunch when the patio fills up with regulars and local celebrities. " - Atlas Obscura
"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
"A Oaxaca spot to try garnachas—small lard-fried disks of masa topped with stewed shredded meat, queso fresco, salsa, and a vinegary cabbage slaw—an Istmeño specialty that balances salt, fat, acid, and heat." - Sophie Friedman
"A home-based, off-the-beaten-path eatery where Deyanira Aquino serves traditional Istmeño regional cuisine, offering an intimate encounter with regional recipes and flavors prepared in a domestic setting." - Dana Bowen
Malachite
Brenda B.
Kyra W.
Patrick T. K.
Ezra C.
Richard B.
Richard P.
Victor H.
A D.
Jay S.
Mariana G.