Reviews for Poncho's Tlayudas in Los Angeles, CA
Front-lawn operation takes nothing away from the smokey, cheesey, deliciousness of the ginormous tlayudas. The two of us should... have ordered one tlayuda w extra meat (black sausage / moronga is a must) as we had too much food. Read more
My family and I have been coming here for the last 5 years, and it really is one of the most unique food experiences in L.A.... Located in South Central, near the intersection of Main St. & Vernon usually in the backyard of Indigenous rights organization,CIELO. You can find them at this location every Friday from 4pm until they sell out. Try the tres carnes tlayuda first! (3 meattlayuda). You'll get to try Chef Poncho's world famous Chorizo stuffed Tlayudas, a side of hand-made moronga, along with awell-done slice of tasajo (my daughter's favorite). I won't lie, I usually get double chorizo and 2 pieces of moronga. Portionsare large. 1 Tlayuda easily feeds 2 people minimum. One of the best things to eat in L.A., hands down! Get a taste of what itmeans to be in Oxacalifornia, and tell them you heard it from El Terrible Eric (IG). Pro tip: Always BYOM-- Bring your ownMezcal! Read more
Poncho, his family, his team and of course the food are all amazing! I hosted a surprise bday party at Poncho's, with tlayudas... and aguas frescas. Everything tasted incredible, the service was great and we got to party with Poncho! I recommend Poncho'sTlayudas for all your authentic, delicious catering needs! Try the blood sausage, it is the best! Read more
Incredible food. Beautiful, friendly people. This is a must do in LA on Friday nights.
Great experience at this tucked away tlayuda spot. The food was delicious ---the blood sausage was incredible! Friendly and... attentive staff as well. Would recommend! Read more
MÉXICO ???????? Eat the World LA review: The tortilla of a tlayuda might just be the only one you can cook ahead of time and... still make wonderful in the coming days, but even so it requires such a high skill level that you rarely find them done welloutside of Oaxaca. If done right, a tlayuda will be on an ultra-thin disc that approaches the diameter of a pizza, with all thewater cooked out on the first pass. For this reason, the quality does not decline if the tortilla cools and is reheated. WhileLos Angeles has no shortage of Oaxacan people, the tlayudas are somehow a separate entity and usually just average. The bestfrom back home are made not in restaurants serving a wide range of cuisine, but from masters that spend their nights overcomales and fire perfecting their trade. All of the tlayudas in town are imported, but sourcing matters and most of the beststay in Oaxaca. Lucky for all of us, this backyard operation found a source for top-rate tlayudas and asiento, the pork lardthat makes them melt in your mouth. From South Main Street, only two signs in the driveway (at the beginning and end ofarticle) announce you have arrived at the right place. There is also music and the smell of grilled meats making their way outto the sidewalk, but neither of those things is a rarity for this South Los Angeles neighborhood. Follow the signs, the smells,and the sounds down the driveway and you come to a backyard that instantly promises something so special that it already seemsfleeting. Eventually enough people will want these tlayudas that this weekly backyard Friday night party will not be enough. Tosome degree, it already has with a regular Sunday stand at Smorgasburg downtown feeding folks for whom a trip down to South Parkwould be unthinkable. But for the time being, skip that and come here. It has the feeling of magic. Read more
No manches¡¡¡ The best morcilla (blood sausage) I have had this side of the border. Tlayudas are incredible!
Morongas and chorizo... Delicious