"A visit to Doña Roberta’s stand feels like a Sunday in Tlacolula, watching her work the tejate while a nearby vendor warms empanadas de mole amarillo on a flat top grill. That smile she turns on when scooping up her tejate to mix it is pride in her culture and craft. 'Let me make you a fresh batch — it’ll only take a minute — no way, there’s no way I’m going to serve it to you like this,' Doña Roberta says. In addition to the regular cacao and corn-based tejate, she also has a coconut tejate and nicuatole (a gelatinous dessert prepared with ground corn and sugar). Even the rarest of Oaxaca dishes, like tejate, can be found right in our own backyard." - Bill Esparza