They say that in Mexico we use the same ingredients for everything and they are a bit right. Tetela is like gordita oaxaqueña, but it is triangular and if you don’t put filling in it, it is a sope. And if you flatten it more and stuff it, it’s a quesadilla. But if you fry it, it’s a flute. I know, it is very to name countries that are fighting for the creation of arepa. In Mexico, to avoid lawsuits, each state gives the name it wants to the dishes to carry the party in peace. Tetela has its roots in the pre-Hispanic cuisine of Oaxaca. It was used to feed peasants and field workers. Traditionally it was stuffed with refried black beans or some stews. The stuffing is beans refried with epazote, jerky with chives and a touch of longaniza. That’s why we call him the Tetela campechana. And many will say how you can destroy such a traditional recipe? But that’s the fun of the kitchen. If you change one ingredient to the recipe, it is already your own creation. Then follows the silvering. Many will say it’s a sucking practice, but this is where art comes in. The dish is Canvas and this is where a chef exploits his creativity to the fullest because the food is also visual. And now yes, my favorite part. Tasting. No shit the bitch Delicia. Long live Oaxacan food. I think this is my signal to hit. Escape to Oaxaca.