Maíz, commonly known as corn, holds a special place in culinary arts. Janet Becerra, the chef and co-owner of Pancita, emphasizes its significance. "There’s a saying in Mexico, without maiz there is no country. That’s really the backbone of Mexican cuisine," she said. She aims to get back to the origins and foundations of Mexican food by specializing in the art of nixtamalization.

The Beauty of a Freshly Cooked Nixtamalized Tortilla

A freshly cooked nixtamalized tortilla is a thing of beauty. As Becerra described, "The way the corn just sings." It showcases the potential of simple ingredients. Pancita, located on a quiet street in Ravenna, is not just a Mexican restaurant but one that reflects Becerra's unique culinary voice.

Nixtamalization: An Indigenous Technique

This Indigenous technique used by the native people of Mexico turns maiz into usable masa products like tortillas and memelas. Becerra explained, "We specialize in the art of nixtamalization while also staying true to the ingredients here in the Pacific Northwest. We do our best to highlight the beauty of the agriculture here."

Becerra's Culinary Journey

Becerra grew up in Kent and cooked in top Seattle kitchens for a decade. During the pandemic, her partner encouraged her to explore Mexican cooking and nixtamalization. She bought a molino and started grinding at home, taking the time to understand maiz. Pancita began as a pop-up and quickly gained a following. It then got a six-month residency at Pair, which extended to a year. Sarah Penn, the owner of Pair, was a significant influence on Becerra.

Guest Favorite Dishes at Pancita

The menu at Pancita is regularly changed, but some dishes have become favorites. The tuna tostada is one such dish. It is an homage to a beloved dish at Contramar in Mexico City. The house-made tostada has a unique texture similar to a Frito. It is smothered with kewpie mayo reinforced with Morita and salsa macha and topped with local albacore. Finished with burnt habanero oil, avocado slices, and fried leeks, it is a burst of flavors and textures meant to be eaten with hands.

Finding One's Voice in Food

Food is art, as Becerra believes. Having a space to create and explore the Mexican kitchen and share it with others is a dream come true. Pancita is not only a neighborhood favorite but also nationally acclaimed. Becerra was a James Beard Award finalist for Emerging Chef in 2023. It shows the impact of her dedication and passion.Learn more about Pancita here.