Koreatown · Oaxacan Mexican · Mole
Koreatown's Oaxacan institution — three generations of the López family keeping mole negro, tlayudas, and mezcal culture alive in LA
The López family opened Guelaguetza in 1994 when the Oaxacan community in Los Angeles was building the infrastructure that would make it one of the most significant immigrant food cultures in the city. Three decades later, the restaurant has outlasted trends, celebrated a James Beard America's Classic award, and continued producing a mole negro — seven chiles, Mexican chocolate, and a preparation that takes two days — that represents the apex of what that sauce can be. The tlayuda, a crisp corn tortilla the size of a dinner plate loaded with black bean paste, Oaxacan cheese, and your choice of protein, is the format that most Angelenos encounter first. The mezcal list is serious and growing.
Guelaguetza is known for koreatown's oaxacan institution — three generations of the lópez family keeping mole negro, tlayudas, and mezcal culture alive in la. Must-try dishes include Mole negro with chicken or duck and Tlayuda.
Guelaguetza is priced at $$ — approx. under $25 per person.
Guelaguetza takes reservations by phone. Call (213) 427-0608 to book.