Comedor Doña Tencha

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

"On Sundays in her Mid-City backyard, Doña Hortensia “Tenchita” Melchor, a traditional zapoteca cook from Tlacolula, Oaxaca, serves higaditos, a ball of beaten eggs, shredded chicken, onions, and tomatoes cooked in stock and seasoned with a tangy salsa. She also makes taquitos bathed in sweet mole coloradito, large empanadas filled with mole amarillo, and well-seasoned molotes, masa fritters packed with chorizo and potatoes. Ask about specials, which can include various moles like segueza (mole of broken corn), chichilo, or mole verde, not to mention soulful Oaxacan-style enchiladas." - Bill Esparza