Imagine being able to travel to a remote but beautifully picturesque little town, and having a…read morecomplete stranger, who happens a to be one of the best home cooks in town, open her doors to you and invite you to savor her wonderful cooking, her humble home, and experience true homemade cooking at its finest. This is probably every foodie traveler's dream: to make a voyage to a country known for its excellent gastronomy and eat like a true local. Even though dreaming to eat à la Bourdain by going into someone's house and sharing a meal with a native of the region/city/village, this is an actual possibility at this locally famous taqueria and tamaleria.
Doña Toña has been dishing out amazing food for nearly 50 years. What undoubtedly began as Doña Toña deciding to sell tacos de guiso on Sundays to generate some extra cash has become a local sensation, with the children and grandchildren now taking over the business. This is a Sunday only affair, although you may find tamales everyday at their nearby tamaleria close to Palacio Municipal, but having these delicious tacos being available only once per week makes it even more special.
Here, everything tastes fresh and full of tradition. Tacos are served on huge handmade tortillas, and be assured this is no hyperbole. Guisos are also very fresh and full of flavor, and there are a lot to chose from. You may order Chicharrón en Salsa Verde, or Costilla de Puerco en Mole, Huevos a la Mexicana, Asadero, Moronga, Chilaca, or Chile Relleno. Order your tacos with either rice or some of the best tasting beans in all the state. To drink, you can order freshly squeezed orange juice, the ever present sodas, or champurrado, with its distinguishable fresh masa taste, something that is sadly less common nowadays.
They also have amazing tamales, both traditional and fried, the latter which I believe to be something of a staple in this part of the country. The tamal frito con queso is the way to go if you want to try this delicacy, but I would also recommend the traditional tamales. Come here with your family on Sunday morning as all the residents of El Pueblito seemingly do, but don't arrive to late; the chances of them running out of food after 12pm are fairly high.
Doña Toña's legacy lives on through her food and her children and grandchildren. Literally going to her home and having her family open their doors to their wonderful cooking Sunday after Sunday is part of what makes Mexican gastronomy so magical. The world will always need a place like this, a place that sticks with tradition and its roots, in true appreciation of where one comes from and what came before.
