Tlacoyotitlán (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The essence of Tlacoyotitlán
Tlacoyotitlán means land between tlacoyos (tortillas) or can even be understood as a place between tlacoyos (tortillas). This goes hand in hand with the desire to make this restaurant the center and reference for tlacoyo (tortilla).
Reaching your heart since 2014
The Tlacoyotitlán restaurant was opened in 2014, with the concept of transforming the best known pre-Hispanic antojito (street food) in Mexico.
Tlacoyotitlán (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Tradition and flavor par excellence
There is no doubt. Pre-Hispanic food has some delicious antojitos (street food). All made of Creole corn that is most preserved in the Texcoco area as Chalqueño corn. It is produced and harvested for a cooler taste in the dishes.
Tlacoyotitlán (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Preparation of the huarache (corn dough and beans)
Chalqueño corn
In Tlacoyotitlán, Chalqueño corn is produced and no other corn is bought. This means that all corn production is done on their behalf. In fact, it is a temporary crop that depends on the natural process.
The corn used in Tlacoyotitlán is authentic and not commercial. It does not even depend on irrigation systems or the like. It depends on the rains, which gives cornfields and corn taste original.
The tlacoyo (tortilla) is grilled corn and contrary to what is commonly thought, it is a antojito (street food) with rich healthy properties. There are varieties that use oil where the tlacoyo (tortilla) is even fried, however, the original way of preparing it is grilling it to conserve and preserve its flavor.
Tlacoyotitlán (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Haute cuisine
In addition, this antojito (street food) contains escamoles (ants), which are an extremely difficult product to obtain in Mexico and which is also high in price. Eating a tlacoyo (tortilla) like this is a true culinary experience.
Tlacoyotitlán (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Signature dishes with pre-Hispanic heritage
The cuisine was enriched by rescuing pre-Hispanic traditions with ingredients of entomophagic cuisine, which is characterized by the use of insects. Tlacoyotitlán is a fusion between classic Mexican antojitos (street food) with entomophagic ingredients such as gordita de chinicuiles (red maguey worm pancake).
Entomophagy is a pre-Hispanic heritage transferred to high cuisine.
Fusion of cuisines and eras
Tlacoyotitlán is the perfect combination between pre-Hispanic and contemporary Mexico in both food and decor.
A must for any pre-Hispanic and traditional Mexican gastronomy enthusiast. Just order a dish and lose yourself in the unique setting that only Tlacoyotitlán can offer.
