Garnachas Istmeñas

Isthmus-Style Crispy Thin Masa Cakes with Finely Ground Beef and Pickled Cabbage

Preparation info
  • Makes


    • Difficulty


Appears in
Oaxaca: Home Cooking from the Heart of Mexico

By Bricia Lopez and Javier Cabral

Published 2019

  • About

You’ll see these crispy masa disks everywhere in Oaxaca’s isthmus of Tehuantepec, the hot and humid narrow piece of land where the Pacific and Atlantic oceans are just a little over one hundred miles apart. I fell in love with the crispy texture the first time I tried them. The pickled slaw with strips of pasilla chile is particularly refreshing in muggy weather. The secret to this dish is to add a bit of salsa while the masa cake is crisping up in the pan so it absorbs enough to flavor the