"Its impossible to talk about Oaxacan food without bringing up Bricia Lopez’s temple of mole, Guelaguetza. Commanding a corner on Olympic Boulevard with its recognizable orange building and neon sign, Guelaguetza’s dining room is constantly bustling as diners dig into fresh guacamole, Oaxacan-cheese stuffed chile rellenos, and tlayudas topped with pork chorizo. An entire section of the menu is dedicated to mole, Lopez’s specialty. First-timers should start with the mole negro made with chilhuacle negro, ancho chiles, almonds, peanuts, and sesame seeds, for a rich, and almost sweet, flavor. Other options include mole rojo, mole verde, and mole amarillo. On busy nights, the room can get a bit loud, but it is an ideal destination for group dinners." - Rebecca Roland
