ABOUT US
The term “lugya’h” translates to “the face and heart of the plaza” in Zapotec, capturing the essence of the bustling street markets throughout the Oaxaca highlands. These markets have served as vital communal spaces for centuries, playing a significant role in the social and cultural fabric of Indigenous communities in Oaxaca. They are places where seasonal products and everyday foods are sold and enjoyed.
Inspired by this concept, Lugya’h by Poncho’s Tlayudas was created to evoke the flavors and dishes rooted in the traditions of Oaxacan communities living in Los Angeles, California. The fire, smoke, comal, and grill are central to the cooking at Lugya’h by Poncho’s Tlayudas. The menu features dishes that Chef Poncho prepares for his family and friends, as well as traditional foods enjoyed at weddings and patron celebrations. Additionally, there is an introduction to ‘gudaw tibro,’ a category of food that we enjoy while cooking for others.
Values
Our cooking methods require fire and time
We use organic ingredients.
Our heritage is rooted in the reciprocity fostered by community, both during celebrations and times of mourning.
Our food supports the family economy of some indigenous communities in Oaxaca.
Our inspiration
Our deep inspiration and foundation of knowledge come from the Zapotec women who cook in the northern highlands of Oaxaca and California where chef Poncho was born. They are the guardians of traditional recipes and have mastered the art of cooking for massive festivities. These remarkable women, both in Oaxaca and Oaxacalifornia, have preserved the wisdom needed to nourish us with delicious and nutritious food for generations.
