Oaxacalifornia- Oaxacan Food & Agua Frescas

"Opened in 2003 in Mercado La Paloma, this juice, torta (Mexican sandwich), ice cream, and antojito stand is connected to a family-run stand in Mercado de Tlacolula that specializes in piedrazos (“little stones,” or hard bread covered in pickled fruits or vegetables). When the proprietors can get their hands on the special bread, you can order piedrazos, as well as Oaxacan ice cream, just a stone’s throw away from DTLA." - Bill Esparza

"The newest restaurant by chef Rocio Camacho is part of the new Oaxacalifornia cuisine, a tacos de cazuela concept, which is the regional name for tacos de guisado. The menu has chileajo and an alambre, both traditional Oaxaca stews; a chile relleno taco influenced by Pueblan cuisine; and a delicious nopal with chapulín (grasshopper) served in a cazuela (here, it’s a cast-iron pan) among its extensive menu of tacos. There’s a nice selection of mezcal, good cocktails, and a street corn dish with a chipotle mayo dressing that’s the best restaurant version of the wildly popular Mexican snack." - Bill Esparza