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
"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
"Since 1997 this Westside Valles Centrales restaurant has been serving tlayudas and moles alongside zapoteco pyramid-molded rice and showy molcajetes; their delicious, crispy molotes come covered in silky black beans, shredded cabbage, and a flavorful red salsa, a satisfying starter to pair with margaritas." - Bill Esparza
