Welcome to Mexico! This is the first stop in our journey, and I must say, it was a great first stop.
La Pollita is a small California-Mexican food cart run by two of our friends, Alex Meyer and Luciana Giangrandi, who happen to be incredible chefs. (They've worked in restaurants with Michelin ratings.) As Alex grew up in Los Angeles he became very familiar with Mexican food. But when he talks about the nostalgia he feels towards food derived from ancient Mayan traditions, it's a different sort than one that comes from childhood. He called it a "disassociated nostalgia". All Mexican food, especially tacos and corn tortillas, have deep roots.
The methods used to make La Pollita's tortillas were discovered by Mayans living thousands of years ago. Corn is grown, dried, boiled in an alkaline solution, ground, pressed, and cooked on a plancha. Recently, I overheard Alex respond to a customer who had told him that his food was unique. "I don't really care if it's unique. We're going for authentic."
There is a variety of flavors on La Pollita's short menu and items are always changing because meats and veggies are sourced as much as possible from local farmers, butchers, and fishermen. (I'm sad to say that we missed the swordfish from their friend who is a ship captain). Most of La Pollita's recipes come from Mexican friends who would share dishes that they grew up with, some dishes come from cookbooks (and so many hours of research), and some from traveling through Mexico, mainly Oaxaca. All the food served at La Pollita, whether from friends, history, or travel is so delicious and surrounded by an atmosphere of family and love.