Koreatown, Los Angeles · restaurant
An Oaxacan restaurant where the tlayudas come stacked with cecina, tasajo, and Oaxacan string cheese, and the enchiladas choose from red, black, or coloradito mole. The kitchen goes deeper into regional territory than most spots, with iguana mole appearing seasonally.
Iguana with Oaxacan mole made from chiles, nuts, spices, and chocolate, served with rice.
Oval masa cakes with asiento, black beans, and Oaxacan cheese
Corn tortillas in house black mole, queso fresco, crema
Open-faced flatbread: asiento, cecina, tasajo, chorizo, Oaxacan string cheese
2 skewers of ground beef charbroiled over an open fire, served with saffron rice and grilled tomato