"As part of the first wave of Oaxacan restaurant in LA, this Pico-Union institution is one of the best overall Oaxacan restaurants for its well-executed moles, sweet and savory chile relleno, emapandas filled with mole amarillo, and its parrillada oaxaqueña, an assorted grill of meats and sides served on a tabletop brazier that’s a less smoky Oaxacalifornia tribute to the carnes asadas vendors in the historic Tlacolula market." - Bill Esparza