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The MZ Blog

Oaxacan Holiday Punch Recipe

Oaxacan Holiday Punch Recipe

Nothing spreads holiday cheer quite like a hot beverage in good company. In Oaxaca the drink of choice for the holiday season is a traditional ponche, a hot fruit punch. Ponche  thas variations but is typically made with a mix of apples, guavas, tejocote fruit (a crab apple-like stone fruit from the Hawthorne family) and raisins, spiced with cinnamon and sweetened with raw sugar cane. 

While Mexico is often considered to have a hot climate, the highlands of Oaxaca can be quite chill in the winter months. This warming drink is ideal for the colder season, and takes advantage of the local seasonal fruit. In addition to lending its sweet and tart flavor to the mix, the tejocote fruit contains Vitamin A, C, antioxidants, and carotenoids, which all have immune-boosting properties. 

Until 2009 tejocote was extremely difficult to get north of the border, since it was not allowed to be imported for fear of bringing insects along with it that could potentially harm US crops. The demand for the fruit however, led to tejocote becoming the most smuggled fruit on the US-Mexico border during this time! In 2009 farmers in California began cultivating tejocote locally, and now this highly desired fruit can be found across the US, specifically at Latino grocery stores.

Isabel, a dear friend of MZ, who runs a successful restaurant out of her home in Teotitlan del Valle, taught us her ponche recipe! This drink be made for the entire party, fruity for the kids and with a splash of mezcal for the grown ups. We think it would also be good spiked with spiced rum, but don't tell Isabel you heard it from us! Watch the video to learn from the maestra herself.

This holiday season, why not skip the apple cider and try your hand at making your own Oaxacan-style ponche? ¡Salud!


Oaxacan Holiday Tetelas Recipe

Oaxacan Holiday Tetelas Recipe

Holidays are filled with fun parties and get-togethers, but having to bring the same appetizers can get boring! Add a little Oaxacan flare to your festive parties this year with triangle-shaped tetelas, a fun and tasty finger food.

This is a simple recipe easy enough to whip up for a group or bring to a potluck. Tetelas have minimal ingredients and can be altered to fit any dietary needs of the party. 

This corn masa (dough) snack is traditionally filled with cheese and beans. We decided to mix it up a bit and stuff them with sautéed mushrooms and cheese--our favorite! This is a super adaptable recipe and the filling options are just about endless. We highly recommend using a tortilla press, it makes the process so much easier. We guarantee you’ll be hooked and will want to make more!


4 Cups of Masa-Harina (corn meal flour)

2 1/2 cups of warm water


Queso Fresco crumble


Lime (for garnish)


What you’ll need:

2 plastic sheets, or parchment paper

Tortilla press or a glass pie dish

Griddle or large frying pan


Cook time:

15 minutes prep, 15 minutes cooking



8 (2 tatelas each)


  1. Mix the Masa-Harina together with the warm water and knead until it becomes a dough. The texture of the dough needs to be sticky and not crumble under your hands.
  2. Divide the dough into 16 equal size balls and cover them with a wet towel to retain the moisture. The dough dries out easily!
  3. Sauté the mushrooms, or your filling of choice
  4. Heat the griddle under medium-high heat. Place a masa ball in between the two plastic pieces (or parchment paper) and press using your tortilla press, (or glass pan) until you have a thin tortilla, about 6 inches in diameter.
  5. Places a small pile of mushrooms and queso fresco, about 1 tablespoon each, in the center of the tortilla and using the bottom of the plastic sheet fold the tortilla up and over the fillings, next using the plastic again fold over the next side, and then the last side to close to tetela into a triangle shape. 
  6. Place a little pressure over the seams of the tetela to seal.
  7. Remove from the plastic and place on the oiled griddle, about 3 minutes each side or until they have a nice brown crust. Remove from heat.
  8. To serve add Queso Fresco crumble to the top with a side of limes and salsa!

Best served hot and shared. ¡Felices Fiestas!