Guelaguetza Restaurant

"Its impossible to talk about Oaxacan food without bringing up Bricia Lopez’s temple of mole, Guelaguetza. Commanding a corner on Olympic Boulevard with its recognizable orange building and neon sign, Guelaguetza’s dining room is constantly bustling as diners dig into fresh guacamole, Oaxacan-cheese stuffed chile rellenos, and tlayudas topped with pork chorizo. An entire section of the menu is dedicated to mole, Lopez’s specialty. First-timers should start with the mole negro made with chilhuacle negro, ancho chiles, almonds, peanuts, and sesame seeds, for a rich, and almost sweet, flavor. Other options include mole rojo, mole verde, and mole amarillo. On busy nights, the room can get a bit loud, but it is an ideal destination for group dinners." - Rebecca Roland

"You can't bring up Oaxacan food in LA without talking about Guelaguetza, and for good reason—this Koreatown spot deserves credit for bringing top-tier mole to the masses (their website is literally ilovemole.com). But mole aside, Guelaguetza is where you go to eat tamales in banana leaves, black bean enfrijoladas, and crispy tlayudas with tasajo and spicy chorizo. Dinner here is always an event: there’s a gift shop selling merch, an open kitchen where you can take photos of sizzling meats, and a live band playing Latin jazz. Guelaguetza works for large group dinners, blowout birthdays, or any time you're in the mood for a mezcal flight. Quesillo fundido, tamal de mole, tlayuda Guelaguetza" - brant cox, cathy park, garrett snyder, sylvio martins

"Known for Oaxacan moles and tlayudas, favored by Julia Hess." - Eater Staff

"The Independent Hospitality Coalition is hosting a fundraiser on Monday, October 28, at Guelaguetza. In addition to food served by For the Win, Guerrillas Tacos, and Cafe Tropical, Howlin’ Ray’s and Guelaguetza will collaborate on a special dish for attendees. The event runs from 6 p.m. to 9:30 p.m., with all proceeds going towards the IHC’s efforts to reduce restaurant permitting fees and regulations." - Mona Holmes

"There are many tres leches cakes in Los Angeles, but none are better than the absolutely drenched but perfectly balanced version from Guelaguetza. What makes this particular tres leches wonderful is the balance of sweetness, richness, and creaminess, leading one to take bite after bite until the whole slice is gone. These stacked cakes, covered with the lightest buttercream and decorated with ripe fruit and a few flowers, can be ordered by the slice or whole with advance notice. — Matthew Kang, lead editor" - Cathy Chaplin, Eater Staff