03/20/2026
Tetela Trio!
The start of it all. Ever since we began milling corn and making masa the Tetela has been our favorite dish to showcase new landraces of corn. Small, easy to eat and can be filled with so many recipes. Our technique might have gotten a bit better over the years but the idea is the same.
Everyday we make three types of masa and then present them as three variations of tetela. We have had many specials and even our classic three has changed slightly, but we will always have our trio on the menu.
Our yellow or white masa always has queso chihuahua and salsa verde, the blue masa holds black bean and oaxacan cheese, and lastly our red or sometimes purple masa encases hibiscus chorizo and cheese!
