Gish Bac

"Maria and David Ramos own one of the coziest dining rooms and most impressive Oaxacan restaurants in the city, serving stellar mole and excellent lamb barbacoa on the weekends. The latter makes Gish Bac an unmissable spot on California’s barbacoa trail. Be sure to order the horchata or jamaica to wash down the meal." - Eater Staff

"Maria Ramos is a third-generation Oaxacan barbacoa master with deep roots in the Mercado de Tlacolula in Oaxaca. Her barbacoa enchilada, or pit-roasted lamb in a chile-based marinade, is a smoky, spicy taste of pre-Hispanic tacos de barbacoa. In a city full of Oaxacan restaurants, Gish Bac is esteemed for its barbacoa and traditional Oaxacan cooking." - Bill Esparza

"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

"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

"Gish Bac is open seven days a week, but the focus should very much be on the weekends. Why? Because that’s when their barbacoa fires up, and it’s life-changing. The meat is cooked over avocado leaves, and while we can’t say exactly what the direct effect of that is, it’s still an exciting statement to say to your friends who you’re dragging along. The bright spot in Mid City is also very easy to find, with plentiful parking, and there’s a salsa bar you’re definitely getting involved with." - kat hong, brant cox, sylvio martins