The 38 Best Tacos in Los Angeles | Eater LA

"Maria Ramos is a third-generation Oaxacan barbacoa master with deep roots in the Mercado de Tlacolula in Oaxaca on her father’s side of the family. Her barbacoa enchilada, or pit-roasted lamb in a chile-based marinade, is a smoky, spicy taste of pre-Hispanic tacos de barbacoa. Inspired by her mother’s side of family, exquisite mole negro, spicy mole coloradito, and silky enfrijoladas scented with avocado leaf are made to order just like back home in Valles Centrales de Oaxaca. In a city full of Oaxacan restaurants, Gish Bac is esteemed for its barbacoa and traditional Oaxacan cooking. The restaurant is open Monday thorough Thursday 8 a.m. to 10 p.m., and Friday through Sunday 8 a.m. to 11 p.m." - Bill Esparza