"If you’re familiar with Mexican food in LA, you simply can’t talk about Oaxacan food, let alone utter the word mole, without talking about Guelaguetza. This 27-year-old institution’s menu spans pages of classic Oaxacan dishes, ranging from enfrijoladas to mole negro and six different tlayudas to choose from. Make sure to try some of the non-standard ones like the tlayuda de mole or tlayuda de epazote rather than the tlayuda guelaguetza, which comes with all the standard toppings but for a significantly higher price point. This family-owned restaurant in Koreatown is famous for its signature moles, and their simple tlayuda con mole topped with queso fresco and scrambled eggs is something I could unashamedly eat three times a week. The mole negro is so complex and an interesting balance between sweet, savory, and the rich earthiness of cacao. I’m used to using a warm tortilla to mop up the leftover mole on my plate, but something about the tlayuda’s satisfying crunch makes it the perfect vehicle." - sylvio martins
