[dropcap size=big]C[/dropcap]hef Alfonso "Poncho" Martinez of Poncho's Tlayudas is the featured newcomer at the Smorgasburg LA food-fest this Sunday in downtown Los Angeles. The appearance marks a food-scene debut for Poncho's Tlayudas and its team.
If you haven't had a chance to make it on an inspired Friday night to Poncho's in South-Central, this is your chance to taste the pop-up's Oaxacan tlayudas and Martinez's revelatory recipe for indigenous Oaxacan moronga or morcilla blood sausage.
"I'm here getting ready now," Martinez tells L.A. Taco. "The usual ... tlayudas, moronga, chorizo, tasajo."
Poncho's was founded by Martinez and his partner Odilia Romero, and takes place only on Friday nights in the backyard of a binational indigenous rights organization for Oaxaqueños in Los Angeles known as FIOB. An excerpt from our feature earlier this year:
Food binds everything that happens at the FIOB on South Main. Odilia and Poncho explain that with the constant activity, Oaxaqueños began bringing their best dishes to share at gatherings. Food sovereignty, after all, is a central pillar of the work. “You know how it is, everyone brings food, and wants to be the best,” Poncho tells me.