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La Teca specializes in cooking from the Isthmus of Tehuantepec, the skinniest part of mainland Mexico, which lies between the Pacific Ocean and the Gulf of Mexico. Chef-owner Deyanira Aquino uses regional ingredients to prepare masa-based dishes like garnachas (small masa cakes topped with meat and cheese) and savory-sweet tamales made of chicken, raisins, olives, almonds and capers.