"Omar Limon serves tetelas at Hoja Blanca, using their pointy scalene-triangle shape to guide the viewer's eye through a series of shapes and colors. His plates stun with composition and complex deliciousness."
"The tetela made of blue-corn masa is stuffed with creamy refried Mayocoba beans, bacon, and chorizo, accompanied by a silky lime-green puree of tomatillos and poblanos."
"The food arrives on a mottled brown ceramic plate, chosen intentionally to visually complete the layered geometries, creating a subversive experience when taking knife and fork to the artistry."
"Dining in the desert often upholds clichés, but the Coachella Valley also harbors surprises, particularly in strip malls where diverse international cuisines thrive."
Omar Limon's tetelas at Hoja Blanca feature blue-corn masa filled with creamy Mayocoba beans, bacon, and chorizo, complemented by a tomatillo and poblano puree. The dish is topped with fried pork belly glazed with piloncillo and served on a uniquely shaped ceramic plate. The combination of earthy and sharp flavors creates a delightful culinary experience. Palm Springs offers a diverse dining scene, with options beyond traditional fare, including various international cuisines in local strip malls.
Read at Los Angeles Times
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