24/05/2026
In the indigenous Chontal (or Yokot’an) culture of Tabasco, Tortilla Gruesa, is fundamentally ancestral food. In the Maya-Chontal language, tortilla is called waj.
While central Mexico is famous for thin, supple tortillas, the Southeast—particularly Tabasco—is famous for tortillas gruesas (thick tortillas), also known as tortilla Chontal. Sometimes the Chontal communities mix ingredients directly into the masa before cooking, such as pork cracklings (chicharrón), fresh coconut (penchuque), or black beans.Tabasco is a land of water—crossed by massive rivers (the Usumacinta and Grijalva), lagoons, and bordering the Gulf of Mexico. Because of this, seafood and freshwater species (like shrimp and pejelagarto) are staple proteins.
In Tabasco, shrimp is often cooked al mojo de ajo (in garlic butter) or stewed in a rich sofrito of tomatoes, onions, sweet peppers, and local herbs like epazote. We topped our version of Tortilla Chontal with pickled red onions, which is a staple of the Mexican Southeast. The acidity from the lime/vinegar cuts beautifully through the rich, buttery mass of the corn and the savory shrimp sofrito.
The presentation: Not only do they look stunning, but cilantro flowers carry a concentrated, slightly sweeter, and more intense herbal punch than the leaves alone, which pairs wonderfully with seafood. Now, let me tell you about the pairing: Tepache (fermented pineapple, piloncillo, and spices) is deeply rooted in the culinary traditions of Mexico. Pairing a fermented pineapple drink with coastal, tropical seafood from Tabasco felt incredibly organic. The flavor profiles belong in the same ecosystem.
The gentle, wild-fermented “funkiness” of homemade tepache is a magic trick against rich corn masa.
That thick tortilla gruesa has a heavy, satisfying starchiness.
The effervescence and complex, funky sweetness of the tepache will slice right through that density, cleansing your palate between bites without washing away the flavors.
