fried egg on a warm corn tortilla at itanoni

AntojeríaItanoníOaxaca

Itanoní Tortillería y Antojería

By Eduardo | @cazadordelomejor

Oaxaca is one of Mexico’s most interesting states, rich with culture, ingredients and tradition, and is home to a small and simple eatery that a big part of the country’s foodies talk about.

Itanoní is basically made up of plastic chairs, tables, colorful decorations hanging from the ceiling, clay comales and señoras who have a lot of experience cooking on them. Here you’ll find anyone from local kids enjoying an afternoon snack to business executives stopping in for lunch.

itanoni tortilleria y antojeria senora

The main ingredient here is heirloom corn in many different varieties. Once the corn has gone through the nixtamal process and has been transformed into masa, lots of different dishes are made. The menu ranges from tetelas, which are triangular corn masa pockets that can be filled with various ingredients, such as fresh cheese and squash blossoms, to the traditional fried egg over a warm tortilla finished with a fresh acuyo leaf and a little red or green salsa.

itanoni tortilleria y antojeria tetelas

A century ago, there was a lot more heirloom corn on the Mexican market than there is today. A lot of different varieties of heirloom corn got contaminated with genetically modified corns. Itanoní has managed to maintain using a rainbow of heirloom varieties and is one of the few restaurants in Mexico that do so.

Itanoní Tortillería y Antojería, Av Belisario Domínguez 513, Reforma, Oaxaca

Comments

12comments inItanoní Tortillería y Antojería

  1. bill b

    May 25

    what are they rolling the masa on? (making Scallop Aguachile soon!)

    1. Pati

      May 28

      Those are big clay comales. And enjoy the scallops, Bill!

  2. Elizabeth Whittaker-Williams 44egmf22@gmail.com

    May 25

    Can I use my pizza oven clay dish on top of the gas stove to make similar dishes?

    I love the places you visit and talk about. Thank you, Elizabeth

    1. Pati

      Jun 01

      Hm, I think it is better if you use a cast iron skillet, griddle, or comal https://patijinich.com/pati_2020/comal/

  3. Tom Bartolomei

    May 25

    Che Rico! Thanks to you, Pati, my “Lista Para Comer” is getting longer and longer. Buen provecho!

    1. Pati

      May 25

      Better get a start on that list, Tom 😉

  4. Anonymous

    May 24

    I love to see you and your family your very beautiful person.
    Thank you Jesus Bless you and yours.

    Marlene

    1. Pati

      May 25

      Thank you Marlene.

  5. Janice

    May 24

    Do you have a recipe to share for tetelas? I would love to try making cheese and squash blossom tetelas. By the way…Congrats on your James Beard Award. You deserve it!

    1. Pati

      May 25

      I don’t have a recipe yet…I’ll try to post one soon. And thank you for the congratulations, Janice!

  6. Lisa Dimarco

    May 24

    I watch you every night on “Create “ I enjoy watching your show and I love your techniques , although I’m an Italian cook I enjoy watching all ethnic foods and cooking shows and your boys are so handsome and helpful , God bless you Pati , keep making great food I’ll be watching

    1. Pati

      May 25

      Thank you for watching Lisa! I’m excited to keep bringing you good food.

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