First of all, they produce all of their dough. And dough, if you haven’t noticed, is a truly important element in Mexican cooking. The totopos: theirs. (And thick and crunchy and covered with a generous portion of excellent guacamole.) The tortillas: theirs. The nixtamalizado tlacoyos: what?! Yeah, that was new to me, too. Don’t worry, they’ll explain it to you, and you’ll realize that you’re eating 6,000+ years of Mesoamerican cultural history. Oh, and the quesadilla de tinga de pollo is ace.