Food & Wine

"Chef-owner Deyanira Aquino uses regional ingredients to prepare masa-based dishes like garnachas (small masa cakes topped with meat and cheese) and savory-sweet tamales made of chicken, raisins, olives, almonds and capers."

Diana Kennedy

"La Teca restaurant in the city of Oaxaca is well known for their delicious tamales de cambray, each one formed into a small cylinder shape and covered with a banana leaf."

Francesca Mari

"Deyanira Aquino’s absurdly delicious Isthmian specialties, like garnachas, beef estofado, and simple corn tamales with queso, are served in a no-frills room in her renovated garage and must be relished on your first night so you can return twice more."

Jo Lin

"Then fresh corn tamales, which were literally the freshest corn tamales I'd ever tasted."

Catherine Woodman

"The tamales (there are three kinds, one on the sweet side, but all are delicious), and the main courses are remarkable, but seem like you would have a hope of making them at home."