MONTE ALBAN RESTAURANT
Mexican restaurant · Sawtelle ·
Oaxacan specialties, famed mole, molotes, tlayudas, molcajetes
Oaxacan specialties, famed mole, molotes, tlayudas, molcajetes
"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
"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. Food Rundown Tacos Enchilados These tortilla and chicken roll-ups aren’t quite enchiladas or taquitos. They exist somewhere in the middle with their soft corn tortillas, tender shredded chicken filling, and spoonfuls of red or black mole on top. We especially like the strong cacao and dried chile flavors in the mole negro. photo credit: Matt Gendal Tlayuda Mix This tlayuda owes its decades-long career to Monte Albán’s rich, pork-based asiento that lingers in the background of each bite. This mildly nutty fat is the first layer in this Oaxacan specialty, so you can’t really see it, but you know it’s there and working its magic. Like their great asiento, the bean paste is also very well-seasoned and the perfect foundation for the spicy cecina and tasajo beef. photo credit: Matt Gendal Tamal de Mole a la Carte This banana leaf-wrapped tamale comes out steaming hot, and its mole-infused masa is just the right amount of sweet. The chicken filling is good and brings some heartiness to the dish, but it’s definitely on the blander side and not the main focus here. Instead, the mole negro really shines and gives this tamal some spicy personality." - Sylvio Martins
