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✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Alfonso Martinez, is the Zapotec chef for Ponchos Tlayudas and is originally from the valley of Oaxaca. He developed an affinity for food and the kitchen by watching his mother Feliciana cook in their smokey kitchens of comal de leña. He continued his journey in cooking when he began learning the recipes of the moronga with his father-in-law Everardo Romero.
Hours
| Friday | 11 AM–9:30 PM |
| Saturday | 11 AM–9:30 PM |
| Sunday | 11 AM–9 PM |
| Monday | Closed |
| Tuesday | 11 AM–9:30 PM |
| Wednesday | 11 AM–9:30 PM |
| Thursday | 11 AM–9:30 PM |
Address and Contact Information
Address: 4301 W Jefferson Blvd, Los Angeles, CA 90016
Phone: (213) 399-4704
Website: https://ponchostlayudas.com/about-ponchos-tlayudas/
Menu Photos
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Reviews
Nat Dart
Fabulous! Brought my 4 y/o for an early weeknight dinner and we loved the 3 meat Tlayuda. Wonderful crunch, cheesy pull, nice tasting chorizo. Perfect to share! The blood sausage was a standout, with an incredible herbal flavor to it. Next time I order I will ask for lighter salt on the steak.
… moreErick Silvestre
All the food Poncho makes is made with love and you can taste it. It’s awesome to have access to delicacies that are home made. Plus he has some new items on the menu that are delicious.
… moreRobert Lopez
This place has received a lot of media hype and I recently checked it out. Totally awesome. I’ve had Tlayudas, a Oaxacan specialty, but none of them
compare to Ponchos. The blue corn tortilla was perfect,
as was the filling. I had the blood sausage, which was excellent.
The place is chill and the crowd was cool. A real winner!
… morecompare to Ponchos. The blue corn tortilla was perfect,
as was the filling. I had the blood sausage, which was excellent.
The place is chill and the crowd was cool. A real winner!
Shalin Agarwal
Fantastic! Heard amazing things about this place and it didn’t disappoint! We got the moronga (blood sausage) and tassel (steak). Both were exceptional, but the moronga was something special. Easily the best blood sausage I’ve ever had! Poncho is amazing and came over and talked to us about his story and how he makes the blood sausage. Tasted super authentic and unlike anything I’ve had before. Highly recommend!!
… moreJared Cohee
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 well outside of Oaxaca. If done right, a tlayuda will be on an ultra-thin disc that approaches the diameter of a pizza, with all the water cooked out on the first pass. For this reason, the quality does not decline if the tortilla cools and is reheated.
While Los Angeles has no shortage of Oaxacan people, the tlayudas are somehow a separate entity and usually just average. The best from back home are made not in restaurants serving a wide range of cuisine, but from masters that spend their nights over comales and fire perfecting their trade. All of the tlayudas in town are imported, but sourcing matters and most of the best stay in Oaxaca. Lucky for all of us, this backyard operation found a source for top-rate tlayudas and asiento, the pork lard that makes them melt in your mouth.
From South Main Street, only two signs in the driveway (at the beginning and end of article) announce you have arrived at the right place. There is also music and the smell of grilled meats making their way out to 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 seems fleeting. Eventually enough people will want these tlayudas that this weekly backyard Friday night party will not be enough. To some degree, it already has with a regular Sunday stand at Smorgasburg downtown feeding folks for whom a trip down to South Park would be unthinkable.
But for the time being, skip that and come here. It has the feeling of magic.
… moreEat 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 well outside of Oaxaca. If done right, a tlayuda will be on an ultra-thin disc that approaches the diameter of a pizza, with all the water cooked out on the first pass. For this reason, the quality does not decline if the tortilla cools and is reheated.
While Los Angeles has no shortage of Oaxacan people, the tlayudas are somehow a separate entity and usually just average. The best from back home are made not in restaurants serving a wide range of cuisine, but from masters that spend their nights over comales and fire perfecting their trade. All of the tlayudas in town are imported, but sourcing matters and most of the best stay in Oaxaca. Lucky for all of us, this backyard operation found a source for top-rate tlayudas and asiento, the pork lard that makes them melt in your mouth.
From South Main Street, only two signs in the driveway (at the beginning and end of article) announce you have arrived at the right place. There is also music and the smell of grilled meats making their way out to 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 seems fleeting. Eventually enough people will want these tlayudas that this weekly backyard Friday night party will not be enough. To some degree, it already has with a regular Sunday stand at Smorgasburg downtown feeding folks for whom a trip down to South Park would be unthinkable.
But for the time being, skip that and come here. It has the feeling of magic.
Barndi
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.
… moreAntonio Santacruz
I thought it was great for what it was. No thrills, no frills, no muss, no fuss food stand in a front yard.
I definitely enjoyed the atmosphere, and the vendors were incredibly friendly. The wait was unbearable, but I was also eager to enjoy my food. It really only took like 30 minutes. I don’t believe they have parking, and finding some in South Central is a nigh insurmountable endeavor. So plan accordingly.
I genuinely don’t know what traditional and/or fresh tlayudas are like, but these are probably as close as I can get without going to Mexico. Tasajo and chorizo were both delicious, but preferred the tasajo, 100%. I’m not brave enough to try the moringa.
… moreI definitely enjoyed the atmosphere, and the vendors were incredibly friendly. The wait was unbearable, but I was also eager to enjoy my food. It really only took like 30 minutes. I don’t believe they have parking, and finding some in South Central is a nigh insurmountable endeavor. So plan accordingly.
I genuinely don’t know what traditional and/or fresh tlayudas are like, but these are probably as close as I can get without going to Mexico. Tasajo and chorizo were both delicious, but preferred the tasajo, 100%. I’m not brave enough to try the moringa.
Jathniel Lazaro
Great place with great food. Portions were huge. One Tlayuda can probably be shared with two people.
Owner was super friendly and helpful. Staff brought us extra napkins when they saw we were running out. All around just a good place.
… moreOwner was super friendly and helpful. Staff brought us extra napkins when they saw we were running out. All around just a good place.
El Terriblé Eric
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 meat tlayuda). You’ll get to try Chef Poncho’s world famous Chorizo stuffed Tlayudas, a side of hand-made moronga, along with a well-done slice of tasajo (my daughter’s favorite). I won’t lie, I usually get double chorizo and 2 pieces of moronga. Portions are 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 it means to be in Oxacalifornia, and tell them you heard it from El Terrible Eric (IG).
Pro tip: Always BYOM– Bring your own Mezcal!
… moreGet a taste of what it means to be in Oxacalifornia, and tell them you heard it from El Terrible Eric (IG).
Pro tip: Always BYOM– Bring your own Mezcal!
Nguyen Phan Minh
Chewy and the ingredients do not warrant $20. However, the blood sausage was good but tortilla, cabbage, beans and a small piece of meat on the side for $20 isn’t great. I can’t speak personally for how authentic it is, so may be it is because there were a decent amount of folks there.
… more