Thanks to a burgeoning heirloom masa movement, the tri-tipped antojitos are trending stateside. Our our filled with vegan refried mayocoba or bayo beans, hongos con mezcal (mezcal-sautéed mushrooms) and quesillo, Oaxacan cheese. With inspiration from Molino Olōyō's Olivia Lopez and Pujol's Enrique Olvera.