Las 7 Regiones de Oaxaca
Oaxacan restaurant · Pico-Union ·
Authentic Oaxacan cuisine: tlayudas, moles, tamales
Authentic Oaxacan cuisine: tlayudas, moles, tamales
"Las 7 Regiones de Oaxaca is a family-owned restaurant in Pico-Union that we like for all things masa, including messy mole-stuffed tamales (messy in a good way). These Oaxacan-style tamales come wrapped in banana leaves and are light on the corn dough, which might explain why these tamales burst forth with shredded chicken and sweet-savory mole the moment you unwrap them. Las 7 Regiones also serves solid forearm-sized barbacoa tacos rolled in soft, handmade tortillas and face-sized quesadillas—or as Oaxacans call them, empanadas—filled with quesillo and squash blossoms." - sylvio martins
"Las 7 Regiones de Oaxaca has been in the same Pico Union location since it opened 25 years ago. Since then, this family-owned spot has drawn in crowds from the Oaxacan community and elsewhere because of its commitment to tradition. The velvety mole sauce in their mole negro con pollo coats juicy pieces of chicken and is served with a simple side of white rice. The mole’s mix of dried peppers adds a smoky punch that always leaves me searching for a warm tortilla to zamboni the leftover sauce on my plate, and pairs nicely with the complexities of dark Oaxacan chocolate. I also recommend their traditional tamales Oaxaqueños which are wrapped in banana leaves and filled with, you guessed it, glorious mole negro con pollo. Their tlayudas, either plain or topped with all the fixings, are also great. The imported tortillas are perfect for dipping and scooping while the tlayuda suprema brings the full shebang with a savory bean paste, tender cecina adobada, salty tasajo, and great Oaxacan chorizo. The magic is in the details, and this spot never misses." - sylvio martins
"Las 7 Regiones de Oaxaca has been in the same location on Pico since it opened 25 years ago. And since then, this family-owned spot has drawn in crowds from far and wide, with everyone clamoring to try their Oaxacan dishes. As expected, the mole is excellent—a velvety, rich sauce that coats juicy chicken pieces and white rice. We also recommend their traditional tamales Oaxaqueños which are wrapped in banana leaves and filled with, you guessed it, glorious mole negro con pollo. As they say, the magic is in the details, and this spot never misses." - kat hong, brant cox, sylvio martins
"Las 7 Regiones de Oaxaca is a family-owned restaurant in Pico-Union that we like for all things masa, including messy mole-stuffed tamales (messy in a good way). These Oaxacan-style tamales come wrapped in banana leaves and are light on the corn dough, which might explain why they burst forth with shredded chicken and sweet-savory mole the moment you unwrap them. Las 7 Regiones also serves solid forearm-sized barbacao tacos rolled in soft, handmade tortillas and face-sized quesadillas—or as Oaxacans call them, empanadas—filled with quesillo and squash blossoms. photo credit: Andrea D'Agosto" - Sylvio Martins
"Lidia Chavarria’s Pico-Union restaurant, founded in 1996, serves Valles Centrales cuisine including thick, wide memelas topped with chorizo, tasajo, or cecina and spicy salsa roja; the dish is rich with asientos, a black bean puree scented with avocado leaf, swirls of quesillo, and complex salsas that make it a meal unto itself." - Bill Esparza
