Tortillas present a gateway to regional Mexican specialties, along with unexpected global flavorings. Chefs are further experimenting with heirloom corn masa blends, housemade tortillas (or those sourced from artisan purveyors) and new tortilla shapes, sizes and colors, as well as an array of trend-forward flavorful pairings. Explore the opportunity with three next-wave Oaxacan wonders:

1

Memelas could lean into brunch, showcasing artisan toppings and/or global mash-up flavors. The dish features a grill-toasted or griddled elliptical-shaped, slightly thicker corn masa tortilla with pinched edges, topped with black beans with asiento (pork lard with chicharrón bits), spicy red or green salsa and queso fresco, served open-faced.

• Breakfast Memela: Griddled corn masa tortilla + chorizo black beans + Serrano salsa verde + sunny-side-up egg + crumbled queso fresco

2

Serve mini tetelas as an appetizer or bar snack, or menu the regular size for breakfast and lunch. Keep the fillings to two ingredients plus a fresh herb, if desired. Serve as is, paired with a dipping sauce, topped with a micro greens salad or accompanied by shaved, pickled or sautéed vegetables for an upscale entrée presentation. The ability of the tetela to maintain internal heat integrity makes it an ideal vessel for a to-go offering.

• Azteca Tetela: Griddled triangle-shaped corn masa + Tecate-braised chicken thigh + shredded Oaxaca cheese + fresh cilantro leaves imprinted into the dough before griddling + achiote-smoked corn dipping sauce + toasted pepita chutney

3

Tlayuda’s large format makes it ideal for menuing as a fun, social shareable or entrée. Grill a toasted, extra-large thin tortilla and top with asiento, refried black beans, shredded Oaxaca cheese and meat.

• Mapo Tlayuda: Oven-baked extra-large flour tortilla + mapo white beans (with crushed chicharrón bits) + Oaxaca cheese + pork floss + citrus-marinated green cabbage

Tortillas present a gateway to regional Mexican specialties, along with unexpected global flavorings. Chefs are further experimenting with heirloom corn masa blends, housemade tortillas (or those sourced from artisan purveyors) and new tortilla shapes, sizes and colors, as well as an array of trend-forward flavorful pairings. Explore the opportunity with three next-wave Oaxacan wonders:

1

Memelas could lean into brunch, showcasing artisan toppings and/or global mash-up flavors. The dish features a grill-toasted or griddled elliptical-shaped, slightly thicker corn masa tortilla with pinched edges, topped with black beans with asiento (pork lard with chicharrón bits), spicy red or green salsa and queso fresco, served open-faced.

• Breakfast Memela: Griddled corn masa tortilla + chorizo black beans + Serrano salsa verde + sunny-side-up egg + crumbled queso fresco

2

Serve mini tetelas as an appetizer or bar snack, or menu the regular size for breakfast and lunch. Keep the fillings to two ingredients plus a fresh herb, if desired. Serve as is, paired with a dipping sauce, topped with a micro greens salad or accompanied by shaved, pickled or sautéed vegetables for an upscale entrée presentation. The ability of the tetela to maintain internal heat integrity makes it an ideal vessel for a to-go offering.

• Azteca Tetela: Griddled triangle-shaped corn masa + Tecate-braised chicken thigh + shredded Oaxaca cheese + fresh cilantro leaves imprinted into the dough before griddling + achiote-smoked corn dipping sauce + toasted pepita chutney

3

Tlayuda’s large format makes it ideal for menuing as a fun, social shareable or entrée. Grill a toasted, extra-large thin tortilla and top with asiento, refried black beans, shredded Oaxaca cheese and meat.

• Mapo Tlayuda: Oven-baked extra-large flour tortilla + mapo white beans (with crushed chicharrón bits) + Oaxaca cheese + pork floss + citrus-marinated green cabbage