This charming Mexican eatery buzzes with a rustic vibe and colorful murals, serving up a delightful array of authentic Oaxacan dishes worth craving.
"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
"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
"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
"Ofelia Martinez moved to the United States from her hometown of Tlacolula in 1989 with plans to eventually return home. 32 years later, she’s still here and operating West LA’s Monte Albán. The secret behind her success and delicious food can be traced back to her wildly popular asiento and bean paste recipes. In fact, it was the packed lunches she would make for her husband that eventually grabbed people’s attention. After a few hungry (and likely envious) coworkers started to place orders for Ofelia’s cooking, the couple decided to try their luck in the food business. First came a food truck that was plagued by parking tickets, followed by the restaurant, and now flash forward to today where Ofelia continues serving Oaxacan classics. The tacos enchilados with black mole are the real standout - the chicken is super tender and the black mole sauce is multilayered in flavor without being overly sweet or smoky. But Ofelia’s famed asiento and bean paste both shine brilliantly in her tlayuda mixta and create the perfect base for this hearty dish. The beans, while very decadent, come with a certain kick that pleasantly balances out the rich asiento’s chicharron." - sylvio martins
