Poncho's Tlayudas

One recent Friday I brought a widely traveled, well-fed friend visiting Los Angeles to Poncho’s Tlayudas, a weekend Oaxacan popup in South L.A. that reemerged from a two-year hiatus in early March. My friend had spent several days making the rounds

at Poncho’s, now that it’s back, is on the short list, too. Alfonso “Poncho” Martinez of Poncho’s Tlayudas. (Paul Argumedo / For The Times) The tortillas that Alfonso “Poncho” Martinez uses to craft his singular specialty come from Oaxaca, made by

The first time I had the namesake dish from Poncho’s Tlayudas was at Smorgasburg L.A., on a Sunday soon after I began working for The Times in late 2018. What I recall most vividly from that morning was the moronga — the blood sausage that Alfonso

them open-faced; I hadn’t been handed a tlayuda creased down the middle since my one trip to Oaxaca a decade earlier. It was wonderful, and I wondered why the line for Poncho’s Tlayudas wasn’t trailing as long as the endless queue for barbecue a few

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

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-owner of Woodspoon PONCHO'S TLAYUDAS"I love to see our friends at Poncho’s Tlayudas southeast of Exposition Park for a perfect meal that feels like home for everyone." 4318 S. Main St, Los Angeles, (213) 359-0264, ponchostlayudas.com OTOMISAN and PINE

, 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

, Meals by Genet, Bridgetown Roti and Poncho’s Tlayudas. If you haven’t yet eyed the ranked list (we all hate paywalls, but the introductory $1-for-six-months subscription rate supports hardworking journalists!), consider these 18 favorites with primo open

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

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