Lugya'h - Maydan Market 4301 W Jefferson Blvd

Enjoy our Dip Flight with signature Guacamole, rich Mole, and a surprise Seasonal Salsa. Served with house-made, heirloom corn tostadas—scratch-made, pressed thin, and fire-toasted for an unparalleled crunch. Guacamole Ripe, creamy Hass avocados are hand-mashed with heirloom cilantro, white onions, and fresh serrano peppers for a perfect, simple blend. Salsa Our house-made Salsa changes daily, featuring open-flame-roasted chiles, tomatoes, or tomatillos. Ingredients like Roma tomatoes and serranos are consistently grilled for deep flavor. Examples include Heirloom tomatoes with chile de onza, or Miltomate with Sierra Mixe Chintesle. Mole Taste Chef Poncho's signature, deeply personal mole—an ever-evolving recipe that recreates a cherished childhood memory.

Our signature Guacamole features hand-mashed Hass avocados, heirloom cilantro, crisp white onions, and fresh serrano peppers. It is served with house-made heirloom corn tostadas, pressed thin and toasted over an open fire.

Mole and Tostadas: A Culinary Journey Experience the perfect appetizer with our heirloom tostadas and Chef Poncho's signature mole. The tostadas are meticulously crafted from scratch, then cooked and grilled over an open fire to achieve an unparalleled crunch. Chef Poncho's mole recipe is a deeply personal, ever-evolving recreation of a cherished childhood memory, ensuring a unique and memorable flavor with every visit.

This heirloom tostada is crafted entirely from scratch, then cooked and grilled over an open fire to achieve a perfect crunch. The heirloom pumpkin seeds are roasted on a traditional comal and expertly blended with chile for a unique depth of flavor. (NOT FRIED) To finish, the tostada is topped with fresh heirloom tomatoes and vibrant greens sourced directly from the farmers' market, all tossed in our house-made vinaigrette.

Mole de Pavo (Turkey Mole) served with Tamal de Frijol (Black Bean Tamal) Chef Poncho's mole is a vibrant, personal culinary memory, its flavor re-imagined and brightened weekly by an infusion of peak-fresh, seasonal fruits from the local farmers' market. This delicate fruit's acidity and sweetness perfectly balance the mole's inherent richness. The accompanying Tamal de Frijol is a distinctive, artisanal, and vegan ceremonial tamal. Crafted with heirloom corn, it is wrapped in both banana and avocado leaves. As the tamal is unwrapped, the avocado leaves impart a beautiful aroma and leave a striking imprint, enhancing the overall taste. This dish, Mole de guajolote (Mole de bejed), acompañado con tamal de frijol asado al comal, is a celebratory meal, traditionally served to nourish all guests at a festivity—from children to local authorities and performing musicians. A shareable plate suitable for 2 to 3 people.

Memelita is a classic Oaxacan savory dish consisting of a thick, toasted masa cake served with traditional toppings. Is first spread with asiento, a fatty paste rendered from pork lard. Other classic ingredients are layered on top: Black bean purée (frijoles negros). Melted cheese, often a stringy Oaxacan cheese (quesillo). Protein choices includes Tasajo,Moronga or Chorizo *** Please Note: All of our dishes are made slowly, honoring Zapotec traditional cooking method and preparing every component from scratch.We use the finest ingredients Heirloom corn and cook over the fire to develop flavors.

Savor the lugy’ah cocina de humo experience with our unique turkey mole empadana. This dish features a freshly made tortilla, crafted from heirloom corn and cooked on a comal over an open fire. Chef Poncho's mole recipe is an ever-evolving pursuit of a childhood memory, meaning it will be different with every visit. Complete your meal with a side of traditional cafecito de olla.

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with one meat. Options: Moronga, Tasajo Chorizo Tlayuda con una carne. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with two meats. Options: Moronga, Tasajo Chorizo Tlayuda con dos carnes. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with three meats. Options: Moronga, Tasajo Chorizo Tlayuda con tres carnes. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, cheese, and cabbage and seasonal veggies. - Seasonal Mushrooms

Horchata (Dairy-Free) Lugya'h Horchata: A unique and refreshing summer beverage from the Zapotec highlands. Unlike standard horchata, our recipe is less sweet and features GMO-free Basmati rice steeped overnight, subtly flavored with lemon zest. Ask for a sample—it's a distinct experience!

A classic creamy dessert infused with cacao flowers, giving an Oaxacalifornia taste, topped with a layer of caramelized sugar perfect for sharing, and add a cafecito de olla. Share this classic, creamy dessert—an ideal marriage of Oaxacan and Californian flavors. Infused with cacao flowers and topped with a layer of caramelized sugar, it's ideally paired with a side of cafecito de olla.

This elegant, gluten-free dessert is a tribute to Indigenous culinary traditions. The cake features a complex, bittersweet core of rustic, in-house Oaxacan chocolate, noted for its cinnamon-almond blend. A vibrant, tangy mixed berry compote cuts the chocolate's intensity. The final element is a dusting of fire-toasted, ground corn pinole powder.

Our Concha, made in-house, is a must-have with our café de olla

Our breakfast taco is Chef Poncho's interpretation of a traditional Oaxacan taco enjoyed by the region's indigenous communities. Historically, these tacos were made with leftover food wrapped in a freshly prepared tortilla, designed to be carried and eaten while working in the fields. Lugya’h Sierra Norte breakfast tacos are crafted with heirloom, freshly made tortillas. They feature a base of black beans seasoned with oregano and seasonal greens. You can select from one of these delicious fillings: Moronga with eggs Chorizo with eggs Eggs with seasonal mushrooms Eggs a la Mexicana

Experience the vibrant freshness of our signature Guacamole, a harmonious blend of simple yet exquisite, high-quality ingredients. We start with perfectly ripe, creamy Hass avocados, hand-mashed to achieve the ideal texture. This rich base is then elevated with a finely tuned mix of aromatic heirloom cilantro, crisp white onions, and fresh serrano peppers. This vibrant dip is served alongside a generous portion of our house-made heirloom tostadas. These aren't your average chips; they are crafted entirely from scratch using select heirloom corn, pressed thin, and then toasted over a traditional open fire.

Enjoy our Dip Flight with signature Guacamole, rich Mole, and a surprise Seasonal Salsa. Served with house-made, heirloom corn tostadas—scratch-made, pressed thin, and fire-toasted for an unparalleled crunch. Guacamole Ripe, creamy Hass avocados are hand-mashed with heirloom cilantro, white onions, and fresh serrano peppers for a perfect, simple blend. Salsa Our house-made Salsa changes daily, featuring open-flame-roasted chiles, tomatoes, or tomatillos. Ingredients like Roma tomatoes and serranos are consistently grilled for deep flavor. Examples include Heirloom tomatoes with chile de onza, or Miltomate with Sierra Mixe Chintesle. Mole Taste Chef Poncho's signature, deeply personal mole—an ever-evolving recipe that recreates a cherished childhood memory.

Grilled corn on an open fire, generously coated with our exquisite house-made Chintestle butter. Chintestle is a traditional chili paste originating from the Sierra Norte region of Oaxaca.

Chorizo is a delightful blend of pork and spices, traditionally cooked over an open fire. This flavorful sausage is a must-try, especially when paired with a Tlayuda.

Also known as Black pudding, blood sausage, Morcilla, or Rellena, Moronga is a world-class, delicious, artisanal blood sausage. This exquisite dish is crafted using our family's recipe, originating from San Bartolome Zoogocho in the highlands of Oaxaca. Cooked over an open fire, it offers a perfect balance of spice and smokiness, with a delightful hint of mint. It’s to die for!

Tasajo is a thinly sliced beef with a distinct smoky flavor, achieved by grilling it over an open fire. It makes an excellent accompaniment to Tlayuda.

This heirloom tostada is crafted entirely from scratch, then cooked and grilled over an open fire to achieve a perfect crunch. The heirloom pumpkin seeds are roasted on a traditional comal and expertly blended with chile for a unique depth of flavor. (NOT FRIED) To finish, the tostada is topped with fresh heirloom tomatoes and vibrant greens sourced directly from the farmers' market, all tossed in our house-made vinaigrette.

Mole and Tostadas: A Culinary Journey Experience the perfect appetizer with our heirloom tostadas and Chef Poncho's signature mole. The tostadas are meticulously crafted from scratch, then cooked and grilled over an open fire to achieve an unparalleled crunch. Chef Poncho's mole recipe is a deeply personal, ever-evolving recreation of a cherished childhood memory, ensuring a unique and memorable flavor with every visit.

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, cheese, and cabbage and seasonal veggies. - Seasonal Mushrooms

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with one meat. Options: Moronga, Tasajo Chorizo Tlayuda con una carne. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with two meats. Options: Moronga, Tasajo Chorizo Tlayuda con dos carnes. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with three meats. Options: Moronga, Tasajo Chorizo Tlayuda con tres carnes. Opcion de carne: Moronga, Tasajo Chorizo

Mole de Pavo (Turkey Mole) served with Tamal de Frijol (Black Bean Tamal) Chef Poncho's mole is a vibrant, personal culinary memory, its flavor re-imagined and brightened weekly by an infusion of peak-fresh, seasonal fruits from the local farmers' market. This delicate fruit's acidity and sweetness perfectly balance the mole's inherent richness. The accompanying Tamal de Frijol is a distinctive, artisanal, and vegan ceremonial tamal. Crafted with heirloom corn, it is wrapped in both banana and avocado leaves. As the tamal is unwrapped, the avocado leaves impart a beautiful aroma and leave a striking imprint, enhancing the overall taste. This dish, Mole de guajolote (Mole de bejed), acompañado con tamal de frijol asado al comal, is a celebratory meal, traditionally served to nourish all guests at a festivity—from children to local authorities and performing musicians. A shareable plate suitable for 2 to 3 people.

Savor the lugy’ah cocina de humo experience with our unique turkey mole empadana. This dish features a freshly made tortilla, crafted from heirloom corn and cooked on a comal over an open fire. Chef Poncho's mole recipe is an ever-evolving pursuit of a childhood memory, meaning it will be different with every visit. Complete your meal with a side of traditional cafecito de olla.

Memelita is a classic Oaxacan savory dish consisting of a thick, toasted masa cake served with traditional toppings. Is first spread with asiento, a fatty paste rendered from pork lard. Other classic ingredients are layered on top: Black bean purée (frijoles negros). Melted cheese, often a stringy Oaxacan cheese (quesillo). Protein choices includes Tasajo,Moronga or Chorizo *** Please Note: All of our dishes are made slowly, honoring Zapotec traditional cooking method and preparing every component from scratch.We use the finest ingredients Heirloom corn and cook over the fire to develop flavors.

This elegant, gluten-free dessert is a tribute to Indigenous culinary traditions. The cake features a complex, bittersweet core of rustic, in-house Oaxacan chocolate, noted for its cinnamon-almond blend. A vibrant, tangy mixed berry compote cuts the chocolate's intensity. The final element is a dusting of fire-toasted, ground corn pinole powder.

A classic creamy dessert infused with cacao flowers, giving an Oaxacalifornia taste, topped with a layer of caramelized sugar perfect for sharing, and add a cafecito de olla. Share this classic, creamy dessert—an ideal marriage of Oaxacan and Californian flavors. Infused with cacao flowers and topped with a layer of caramelized sugar, it's ideally paired with a side of cafecito de olla.

Our Concha, made in-house, is a must-have with our café de olla

Horchata (Dairy-Free) Lugya'h Horchata: A unique and refreshing summer beverage from the Zapotec highlands. Unlike standard horchata, our recipe is less sweet and features GMO-free Basmati rice steeped overnight, subtly flavored with lemon zest. Ask for a sample—it's a distinct experience!

Horchata (Dairy-Free) Lugya'h Horchata: A unique and refreshing summer beverage from the Zapotec highlands. Unlike standard horchata, our recipe is less sweet and features GMO-free Basmati rice steeped overnight, subtly flavored with lemon zest. Ask for a sample—it's a distinct experience!

Cafe de Olla Our Lugya'h cafe de olla is a perfect, anytime treat. Semisweet, light, and infused with a hint of cinnamon, it's the ideal pairing for any dish on our menu—a true must-try. We proudly source our coffee from small Zapotec indigenous producers in the Sierra Norte.

Experience the vibrant freshness of our signature Guacamole, a harmonious blend of simple yet exquisite, high-quality ingredients. We start with perfectly ripe, creamy Hass avocados, hand-mashed to achieve the ideal texture. This rich base is then elevated with a finely tuned mix of aromatic heirloom cilantro, crisp white onions, and fresh serrano peppers. This vibrant dip is served alongside a generous portion of our house-made heirloom tostadas. These aren't your average chips; they are crafted entirely from scratch using select heirloom corn, pressed thin, and then toasted over a traditional open fire.

Grilled corn on an open fire, generously coated with our exquisite house-made Chintestle butter. Chintestle is a traditional chili paste originating from the Sierra Norte region of Oaxaca.

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with one meat. Options: Moronga, Tasajo Chorizo Tlayuda con una carne. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with two meats. Options: Moronga, Tasajo Chorizo Tlayuda con dos carnes. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, asiento, cheese, and cabbage. Tlayuda with three meats. Options: Moronga, Tasajo Chorizo Tlayuda con tres carnes. Opcion de carne: Moronga, Tasajo Chorizo

A tlayuda is a large, handmade, thin corn tortilla, toasted on an open grill over mesquite firewood. Topped with all the good stuff: black beans, cheese, and cabbage and seasonal veggies. - Seasonal Mushrooms

Horchata (Dairy-Free) Lugya'h Horchata: A unique and refreshing summer beverage from the Zapotec highlands. Unlike standard horchata, our recipe is less sweet and features GMO-free Basmati rice steeped overnight, subtly flavored with lemon zest. Ask for a sample—it's a distinct experience!

Also known as Black pudding, blood sausage, Morcilla, or Rellena, Moronga is a world-class, delicious, artisanal blood sausage. This exquisite dish is crafted using our family's recipe, originating from San Bartolome Zoogocho in the highlands of Oaxaca. Cooked over an open fire, it offers a perfect balance of spice and smokiness, with a delightful hint of mint. It’s to die for!

Chorizo is a delightful blend of pork and spices, traditionally cooked over an open fire. This flavorful sausage is a must-try, especially when paired with a Tlayuda.

Tasajo is a thinly sliced beef with a distinct smoky flavor, achieved by grilling it over an open fire. It makes an excellent accompaniment to Tlayuda.