
2

"I’ve found this Santiago Matatlán–born spot (open since 1998) blends traditional Oaxacan fare with Cal-Oaxacan touches: the mole amarillo with beef is fragrant and well-spiced, the chiles rellenos arrive filled with a sweet-and-savory picadillo, and breakfast burritos made with Oaxacan chorizo pack serious heat — all testament to Oaxaca’s influence on LA." - Bill Esparza