We made #huaraches with homemade asiento with @chef_jhernandez of @gjelinarestaurant and tbh they were very delicious. As Jorge says in the MASA book, where chef Juan’s recipe is featured, what makes this recipe different is it includes bits of pork fat which give a little extra crunch and texture to whatever masa shape you’re preparing. We love the fact that Juan is from the Valles Centrales of Oaxaca (San Bartolomé to be exact), the same region where our Yellow Bolita heirloom corn — the kernel of inspiration that gave birth to Masienda in 2014 — is grown. It’s with much pride that we are able to source Oaxacan corn for Juan and his team, so they can make the dishes that Gjelina and Gjusta have become known for, like their house-ground polenta, pork pozole and those killer huevos rancheros. Thank you for sharing this recipe, @chef_jhernandez!