"Tiny mom-and-mom Oaxacan restaurant EK Valley serves humble but satisfying food laced with smooth mole. Fan favorites like chicken or steak fajitas will be better than expected while shareable, sizzling molcajetes of cecina, tasajo, and chorizo provide a meaty feast. The mole-covered burrito, a bit of a unique invention by chef Epifanio Garcia, recalls the wet burritos of East LA and beyond but with Oaxaca’s finest sauce. — Matthew Kang, lead editor" - Matthew Kang, Eater Staff
Matthew Kang