Featured in the NY times
” …Oaxacan tamales de frijol are an ancient tradition, usually wrapped in fresh corn leaves, and eaten in various pueblos with chicken soup, or red salsa, or mole.
Mr. Martinez, who wraps his bean tamales in avocado and banana leaves, runs the pop-up Poncho’s Tlayudas, a one-man show and a hub for the city’s Oaxacan community in South Los Angeles. “
–Tejal Rao, Nytimes
Featured in KCRW