Photo by Marvin Shaouni
Photo by Marvin Shaouni
Tlayuda is a traditional Oaxacan dish of a large, crispy tortilla covered with a variety of toppings.
Photo by Marvin Shaouni
Tetela are pre-Hispanic, Mixtec, comal-griddled triangular-folded masa pockets, filled with various ingredients.
Photo by Marvin Shaouni
Photo by Marvin Shaouni
The nixtamalization process at Vecino transforms maize into dough that can be used for foods like tamales and tortillas.
Photo by Marvin Shaouni
Photo by Marvin Shaouni
Vecino Executive Chef Edgar Torres.
