Lugya'h by Ponchos Tlayudas
Restaurant · West Adams ·
Oaxacan cuisine with grilled tlayudas & artisanal blood sausage
Oaxacan cuisine with grilled tlayudas & artisanal blood sausage
"Run by Poncho’s Tlayudas, this crowd-drawing tlayuda joint turns out behemoth rounds piled with chorizo or moronga (blood sausage) and tasajo, plus a long green guaje pod that imparts the flavor of tamarind; on the night I went, nearly every table in the dining room had a platter." - Nicole Fellah
"Between the multiple restaurant stalls, yacht-sized central hearth, and seating area that resembles an airplane hangar, there's a lot to take in atMaydan Market, West Adam’s fancy new food hall. So let us help: Head to Lugya’h first. FormerlyPoncho’s, this Oaxacan specialist occupies a small counter in the market making tlayudas that are just as incredible as the ones from their South LA pop-up. Hubcap-sized sheets of masa are toasted until crisp over a wood-fired comal, then folded with black bean paste, rendered chorizo fat, shaved cabbage, and gooey quesillo that stretches like bubble gum. One tlayuda plus a grilled meat (we love the smoky spiced blood sausage) costs $25, but can feed two—or leave one with a hefty takeout box." - Brant Cox
"The first permanent home for chef Alfonso Martínez and Odilia Romero’s backyard Oaxacan pop-up, this stall serves Martínez’s signature tlayudas topped with moronga, tasajo, or chorizo. Its name, a Zapotec word meaning “the face and the heart of the plaza,” nods to its community roots." - Rebecca Roland
"Poncho’s is the type of backyard 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 behind 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 the only dish on the menu: tlayudas. These massive, crispy folded tortillas are the best in town, flavored with pork fat, black bean paste, and melted quesillo in every bite. They also come with a choice of protein: you’ll want the cured strips of tasajo and sliced moronga, which is Oaxacan blood sausage." - sylvio martins
"An Oaxacan‑specialist vendor slated to appear in the West Adams food hall, positioned as a regional specialist focused on tlayudas and related Oaxacan dishes." - Matthew Kang
