Gish Bac

Mexican restaurant · Arlington Heights

Gish Bac

Mexican restaurant · Arlington Heights

20

4163 W Washington Blvd, Los Angeles, CA 90018

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Gish Bac by Crystal Coser
Gish Bac by Matthew Kang
Gish Bac by Matthew Kang
Gish Bac by eater.com
Gish Bac by eater.com
Gish Bac by Matthew Kang
Gish Bac by Matthew Kang
Gish Bac by Wonho Frank Lee
Gish Bac by eater.com
Gish Bac by @TheInfatuation
Gish Bac by eater.com
Gish Bac by @TheInfatuation
Gish Bac by eater.com
Gish Bac by Matthew Kang
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null
Gish Bac by null

Highlights

This family-owned gem serves up addictive Oaxacan specialties like mouthwatering mole and barbacoa in a cozy setting, with delivery available.  

Featured in The Infatuation
Featured in Eater
Featured in Conde Nast Traveler

4163 W Washington Blvd, Los Angeles, CA 90018 Get directions

google.com
@gishbac

$10–20 · Menu

Information

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4163 W Washington Blvd, Los Angeles, CA 90018 Get directions

+1 323 737 5050
google.com
@gishbac

$10–20 · Menu

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Last updated

Jul 2, 2025

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@eater

"Oaxacalifornia’s best restaurant, famous for its Valles Centrales barbacoa, is also your destination for artisanal moles. Steamed in banana leaves for two hours, the tamales de mole negro (black mole) with shredded chicken yields moist bites of palate-pleasing flavors: Mexican chocolate, dark and smoky notes of dried chiles, and a mélange of sweets, savories, and spices." - Bill Esparza

Where to Find the Best Tamales in Los Angeles
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@eater

"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

The Best Sit-Down Mexican Restaurants in LA
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@eater

"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

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@infatuation

"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

The 14 Best Oaxacan Restaurants In LA
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@infatuation

"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 Review - Mid-Wilshire - Los Angeles - The Infatuation
View Postcard for Gish Bac