MONTE ALBAN RESTAURANT
Mexican restaurant · Sawtelle
11929 Santa Monica Blvd, Los Angeles, CA 90025
"For a Oaxacan spot on the Westside that does a bit of everything well—molotes, coloradito, chorizo-filled molcajetes, you name it—Monte Alban is your place. This West LA spot tries to transport you far away from its generic strip mall by painting the walls to look like you’re eating tamales in a Oaxacan village. Whether or not it works is up to you, but we appreciate the attention to detail that’s also seen in the food. Monte Alban’s mole negro has a subtle dry chile kick that we love, the tacos enchilados are just the right middle ground between taquitos and enchiladas, and their signature tlayuda is coated in a salty, fatty asiento that seasons its thicker-than-usual bean paste." - sylvio martins, jess basser sanders, brant cox, arden shore
"For a Oaxacan spot on the Westside that does a bit of everything—molotes, coloradito, chorizo-filled molcajetes, you name it—Monte Alban is your place. But the main reason we send people here is their tlayuda, which is among of our favorites in the city. The secret ingredient is the salty, fatty asiento that seasons the thicker-than-usual beans and the strips of cecina colored bright red with a spicy adobo paste that stains your fingers." - sylvio martins
"Monte Alban, a nearly 30-year-old Oaxacan restaurant on the edge of Sawtelle Japantown, has become one of the Westside’s most reliable restaurants for such fare as bubbling molcajetes, molotes in a silken black bean sauce, and steaming mole negro plates. But soup lovers often come here for bowls of glistening, goat-filled barbacoa de chivo, which, while simply adorned, has some of the most tender barbacoa available on this side of town. Top your bowl with shredded cabbage, finely chopped onion, and herbs, and get ready for a molecularly satisfying experience." - Rebecca Roland
"Its environs may be modest, but the décor inside this rustic gem is colorful, featuring floor-to-ceiling murals, brick arches and high-backed wooden seats. All of this combined sets an authentic backdrop for delving into their menu of carefully crafted Oaxacan cuisine.Showcasing an array of delicacies from tamales to tlayudas, regulars may start with molote, masa dumplings filled with potatoes, chorizo and fried until golden. The house-made mole is a revelation of 32 ingredients, from almonds and chiles to chocolate, which combine to create a deep, rich and complex sauce perfect for smothering on chicken and soaking in fresh tortillas. Portions are ample, but try to save room for the subtle and seasonal pumpkin flan that arrives dripping with caramel." - Michelin Inspector
"No other Oaxacan restaurant, after Guelaguetza, can claim to have made such an impression on the hearts, minds, and bellies of Angelenos than this spot tucked into a West LA strip mall. Dishes might include mole coloradito poured onto a square dinner plate with a side of white rice set in a Zapotec pyramid mold, a party platter of assorted Oaxacan antojitos, or bubbling molcajetes chock-full of Oaxacan meats, quesillo, and vegetables." - Bill Esparza
