"Oaxacan cuisine is becoming an everyday cuisine in LA, reaching further into the mainstream with eateries like this tlayuda concept in Hollywood, where brewchata (iced coffee with horchata), chips with mole negro, breakfast burritos, and vegetarian tlayudas (lard-free) are shaping the future of Oaxacalifornia. Across the nation, white American chefs are running to Oaxaca to learn about the cuisine, then placing “Oaxaca-inspired” menu items on their menu or opening Oaxaca-style mezcal bars. Here in LA, owner Laura Guerrero found her Oaxacan cooks right around the corner — it’s local cuisine." - Bill Esparza
