La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The start
It all started when Mr. Tonina Jackson arrived in Mexico City from Monterrey with his whole family and opened this place. Between him and his sister they founded the restaurant that was under his administration for many years.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The name
La Tonina comes from Mr. Tonina Jackson, founder of the site. Originally from Monterrey, he brought the northern flour tortilla and stews to Mexico City.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The people
Many film and theater artists have passed through these doors. The location of La Tonina always made it easier for show characters like Rogelio Guerra to visit this place all the time.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Tradition
Patricia Soto has been working at La Tonina for 33 years and five years ago the business was transferred to her and she is in charge of everything related to the restaurant.
The dishes and antojitos (street food) in La Tonina are from Monterrey Nuevo León. Each of the guisados (stews) is supervised by Patricia Soto to maintain the true regional flavor that is so well known.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The flour tortilla process
Making flour tortillas is not simple, it takes a lot of experience to know how to define the size and thickness of the masa dough. This is then flattened for later cooking.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The recipe
In La Tonina, flour tortillas are made by hand and with the original recipe from Monterrey. This restaurant is not only famous for its delicious antojitos (street food), it is also famous for its excellent flour tortillas.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The guiso (stew)
In La Tonina the machaca (shredded meat), chilorio (pork fried in chili), cabrito con papas (goat with chips), cochipecho (chicken) and more guisados (stews) which emphasize the menudo norteño (northern soup) and enchiladas, chilaquiles (tortilla chips) for those who do not like flour tortillas.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
In the pure style of Monterrey Nuevo León.
The taco
With chilorio (pork fried in chili) or machaca (shredded meat), this taco is distinguished by having a flour tortilla made by hand and a stew (guisado) that is still prepared with the original recipe.
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
The gordita (pancake)
The gorditas de nata (cream pancakes) are a type of bread that is eaten in desserts. They are made from flour, sugar, vegetable fat, a little royal icing. Then beat for about five minutes to make them and then cook them in the comal (griddle).
La Tonina (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
Tradition
La Tonina has been selling the gordita (pancakes) for 75 years and has spent their whole life brightening up the palate of its customers.
Management
After 33 years of working at La Tonina Patricia Soto knows very well what you need to do so as not to lose the tradition and to satisfy any diner who has a craving for northern antojitos (street food).
The legacy
La Tonina is more than a antojito (street food) place, it is the product of mementos, stories and memories that remain present in the life of those who are on the walls.
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