Poncho's Tlayudas
Restaurant · South Los Angeles
4318 Main St, Los Angeles, CA 90037
Highlights
Artisanal Oaxacan tlayudas, specializing in blood sausage
Artisanal Oaxacan tlayudas, specializing in blood sausage
"A permanent location at Maydan Market in Los Angeles, focusing on Oaxacan street food and weekend specials." - ByKate Kassin
"Poncho Martinez, an Indigenous Zapoteco chef from Oaxaca’s Sierra Juárez, produces seasonal tamales that can be ordered online from November to February for pickup. Martinez is best known for his tlayudas that include moronga, a proprietary blood sausage recipe from Zoogocho. From the Poncho’s Tlayudas website, tamal lovers can choose from a tamal de mole dappled with shredded chicken consisting of an intense, concentrated fabric moistened by the supple masa, or the tamal de amarillo. The latter is a wetter tamal, which comes with shredded chicken to bind an aromatic blend of chiles. Avocado leaf sings throughout the dish. Enjoy these tamales with chocolate de agua, or hot chocolate." - Bill Esparza
"Poncho Martinez, an Indigenous Zapoteco chef from Oaxaca’s Sierra Juárez, produces seasonal tamales that can be ordered online from November to February for pickup. Martinez is best known for his tlayudas that include moronga, a proprietary blood sausage recipe from Zoogocho. From the Poncho’s Tlayudas website, tamal lovers can choose from a tamal de mole dappled with shredded chicken consisting of an intense, concentrated fabric moistened by the supple masa, or the tamal de amarillo. The latter is a wetter tamal, which comes with shredded chicken to bind an aromatic blend of chiles. Avocado leaf sings throughout the dish. Enjoy these tamales with chocolate de agua, or hot chocolate." - Bill Esparza
"Poncho's is the type of front yard cookout where you plan to visit for a quick bite, but end up spending the whole night (because the hosts know how to throw a party). Popping up on Friday evenings in front of a community center house just south of Downtown, this outdoor Oaxacan restaurant sets up a few tables, a speaker for banda music, and a charcoal grill to toast up the only dish on the menu: tlayudas. These massive, crispy folded tortillas are arguably the best in town, flavored with pork fat, black bean paste, and melted quesillo that comes through in every bite. They also come with a choice of protein: you'll want the strips of tasajo (cured steak) and sliced moronga (Oaxacan blood sausage)." - sylvio martins, brant cox, garrett snyder
"LA is the land of great meals in unexpected places: bowling alleys, repurposed garages, grocery stores. But what makes eating at Poncho’s Tlayudas special is that it’s as much a backyard cookout as a restaurant. This Oaxacan spot operates every Friday evening in front of an Indigenous community support house near USC, and there’s one thing on the menu: giant meat-stuffed tlayudas so good we’ve planned our whole week around them. Just follow the banda playing from Poncho’s speakers and the chorizo smoke drifting off the charcoal grill. The crisp tortilla relaxes on the grill until it’s foldable and chewy, the grilled tasajo is perfectly salty, the moronga (blood sausage) has a nice snap, and the taste of rendered pork fat, seasoned black beans, and melted Oaxaca cheese comes through in every bite. If your visit ends with a shot of mezcal, consider it a success. " - brant cox, garrett snyder, jess basser sanders, nikko duren, sylvio martins
