Cenaduria Oaxaqueña Donaji

Where to Eat the Best Oaxacan Food in Los Angeles | Eater LA

"Zapoteco aerospace mechanic Efrain Toledo works on Teslas and rockets — and also happens to make the best traditional Valles-style tlayudas in greater Los Angeles. Start with a pair of whopping molotes (masa fritters) coated with black bean puree, and dressed with guacamole, and crumbled cheese, or memelas spread with asientos and beans. Tlayudas are slathered in asientos, black beans, a covering of quesillo, and shredded cabbage, then folded and grilled over mesquite. They’re served in a shallow basket with a choice of tasajo, cecina, or chorizo, plus add-ons pipicha, and papalo, in this Riverside backyard (making it a genuine Oaxacan cenaduría)." - Bill Esparza