FRESNO, Calif. (KSEE) – A backyard to a house in West Central Fresno is home to some Oaxacan cuisine.

No, it is not a fancy restaurant; as a matter of fact, there is only outdoor seating.  

Teresa Norma Cruz Martinez opened her home to foodies nearly five years ago. With the help of her family, they created Sabor Oaxaqueño.

Martinez has her back patio covered with decorations and artifacts of her native homeland in Oaxaca. Several dolls represent just a small piece of her Oaxacan culture.

While the main course at Sabor Oaxaqueño is traditional Oaxacan food, the appetizers and some drinks are not traditional to American cuisine.

“So I gave myself the homework of getting the ingredients. But the preparations all come from Oaxaca to mix it with soy. And we give everyone tacos with chorizo and potatoes,” said Martinez.

With the help of our friend and colleague Marco Rosas, we sampled some of those dishes Teresa has from growing up in Oaxaca, Mexico.

Appetizers include Oaxacan grasshoppers, known as chapulines. Some might say it is a staple crunchy snack across Mexico, but to some it is a beloved culinary tradition.

Gusano de maguey are worms usually pan-fried, roasted, or deep-fried until crispy.

“It’s like a chip. A little bit like a chip but softer,” said Rosas.

When at Sabor Oaxaqueño, have a refreshing Agua de tuna. The drink is made from the juice of a pear cactus fruit. The taste is naturally sweet like an Agua fresca.

“It is almost like drinking boba,” said Rosas.

For the main course. You have a front row seat as Martinez fires up the grill. She describes it as teppanyaki, Oaxacan style.

Right in front of you, she’s preparing Tlayuda, which features a variety of meats.

This dish is an iconic street food in some parts of Oaxaca, while for others, they have it on special occasions.

Hot on the griddle is a large, thin, and crispy corn tortilla.

A layer of beans serves as the base. They may look like refried beans, but Martinez makes them fresh daily. When prepared, they are smashed across the tortilla.

“Those are ‘Frijole Chivo.’ These beans come from my village, cultivated by my dad,” said Martinez.    

There are a variety of toppings just like pizza. Shredded cabbage, avocado, and sliced tomatoes are piled on. It is all topped off with some fresh salsa.

The cheese is important, not just for the flavor, but it must be shredded. Martinez uses Queso Oaxaca, which is a mild, stringy, white melting cheese similar to mozzarella.

The meat she throws on the grill is the final topping. Tlayuda has three key players: beef, pork, and chorizo.

Martinez says once served, you dig right in. No slices, no forks, no knives. Just the unique dining experience of Oaxaca right here in the Central Valley.

For more information on the location and hours of Sabor Oaxaqueño, check out their social media on Instagram and TikTok.