photo credit: Liliana Lopez
Masea Trigo Y Maíz
Masea, part bakery and part tortilla and atole shop, is all about corn and the ingredients of small Oaxacan producers. They offer eight varieties of atole, a pre-Hispanic nutritious corn drink made with tortilla, amaranth, wheat, sesame, or chocolate that comes served in clay pots. Next door, the bakery has gluten-free options like a corn pudding filled with guava jam, corn tortillas, and sourdough bread, as well as the excellent donattela, a tetela-shaped doughnut.
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