Poncho's Tlayudas

Stories about Poncho's Tlayudas

Guide: Where to get top-notch tamales in Los Angeles right now

Bill Addison, Daniel Hernandez • Los Angeles Times • December 9, 2021

, miranchitonoho.com Rather than corn husks or banana leaves, Poncho’s uses an aromatic layer of avocado leaf to contain the tamales’ filling. (Daniel Hernandez / Los Angeles Times) Poncho’s Tlayudas There’s a wonder-inducing quality to the process of opening the

tamales made by South-Central Oaxacan pop-up gem Poncho’s Tlayudas. Alfonso “Poncho” Martínez is a Zapotec immigrant whose masterfully smoky Sierra Norte-style tlayudas made a statement for a while at the Sunday food fest Smorgasburg downtown. In his tamal

L.A. restaurants with Mexican food delivery and takeout

Bill Addison • Los Angeles Times • April 3, 2020

sliced filet mignon and veal cutlet. Pickup only. 6242 Maywood Ave., Bell, (323) 588-5536 Poncho’s Tlayudas The beloved South Los Angeles pop-up run by Alfonso Martinez and Odilia Romero continues to soldier on. Ask for Martinez’s crisp-edged, hubcap-size

Broken Spanish    Burritos La Palma    Cacao Mexicatessen    Carnitas El Momo    Coni'Seafood    Gish Bac    Guelaguetza    Guerrilla Tacos    Madre    Mariscos Jalisco    Mi Ranchito Veracruz    Mole de los Reyes    Poncho's Tlayudas    El Ruso    Sonoratown    Tacos 1986    Tacos Ensenada    Teddy's Red Tacos    Tortas Ahogadas El Rey    Zacatecas Restaurant   

New event brings L.A.'s best taqueros and taqueras to Downtown L.A.

Jenn Harris • Los Angeles Times • October 21, 2020

start with Poncho Martinez of Poncho's Tlayudas, who will be cooking for three nights. On Thursday, Martinez will start with his tinga tostadas. It's a dish Esparza says was inspired by a conversation he and Martinez had about the many tostada vendors

Coronavirus shutdown dries up Oaxacan ingredients in L.A.

Patricia Escárcega • Los Angeles Times • May 1, 2020

business owners have pieced together over the years is falling apart, making it harder for L.A. restaurants to serve essential Oaxacan dishes like tlayudas, moles and chapulines. Tlayudas recently disappeared from the menu at Poncho’s Tlayudas, the popular

. Until recently, he had a weekly standing order for more than 220 pounds of cheese. Alfonso “Poncho” Martinez of Poncho’s Tlayudas demonstrates making a black bean tamale. Martinez has been selling Oaxacan tamales in lieu of tlyaudas during the COVID-19