Check Out a Clip Of Viva Mezcal, Screening at Guelaguteza Alongside Chef Rodolfo Castellanos on May 16
The Oaxacan chef behind El Origen will prepare antojitos for the crowd.
The Oaxacan chef behind El Origen will prepare antojitos for the crowd.
The cultural outreach organization is opening the books to allow in more restaurants.
Tonight the city's seminal Oaxacan restaurant will hold a party showing more work from Colectivo LaPiztola.
Not exactly the ideal booby prize for anyone still hoping for Mitla's opening, but better than another 7-11.
The event is growing bigger this year with the addition of several new restaurants.
The brew is being served in "possibly the best michelada" ever at Guelaguetza, prior to its coming out.
Taco Madness voting starts today to determine who is the city's top taco spot.
Last we heard from the chef, he was working on Mitla with the team behind Guelaguetza before the concept fell apart.
The city's main mezcal ambassador curates over 50 bottles, but saves the best for her inner circle.
Gold loves Zarate's new spot, but feels the few mistakes should not occur at a restaurant of this caliber.
The former Petrossian chef goes into catering, though we can't imagine he won't return to restaurants.
The siblings who started this shrine to the sandwiches of Puebla and pizzas of Oaxaca will concentrate on running their family's Guelaguetza.
$100 tickets will be offered to one of the town's biggest tasting events for one night only next Friday.
Neither the opening of Mitla or the return of Guelaguetza will be there to rescue Westside Mexican food fans.
L.A. Times gets in another dig at Fabio Viviani, while L.A. Weekly eats insects at a familiar favorite.
The Downtown chef has two varieties of this Oaxacan pizza, inspired by some of the biggest names in the Oaxacan food business.
Each of the four restaurants is preparing a full menu of dishes from different Mexican states for a tasting festival at St. Vibiana's.