"Gish Bac in Mid-Wilshire has made a name for itself over the past decade-plus for excellent housemade meats and its weekend-only barbacoa parties. If you’re into all things grilled and smoky, the tlayuda with Gish Bac’s Oaxacan trio is a good place to start: juicy cecina, snappy chorizo links, and tasajo with crisp, jerky-like edges and a plump center. If you’re here on a weekend, their smoky goat barbacoa is worth planning an entire afternoon around. The chivo is slow-roasted over avocado leaves until it slides off the bone and served with lime-doused consomme—a delicious reminder of why Gish Bac is a classic. " - Sylvio Martins
