The mole negro, or black mole, is prepared with more than 30 ingredients, including herbs and spices such as cinnamon, thyme, star anise, dried fruits, toasted ground nuts plus bread and tortillas for consistency. Padilla and Ramos found a restaurant location in the heart of Mid-City, and Gish Bac (roughly, “from Tlacolula”) was born, home to what might be L.A.’s best licit barbacoa.īut it’s not all about the barbacoa. This went on until a year ago, when a growing chorus of requests from attendees at these gatherings demanded more regular access to Ramos’ barbacoa. The couple came to Los Angeles in 1992 and immediately began catering private events. A third-generation barbacoa specialist, Ramos began learning the trade of goat and lamb barbecue as a 10-year-old in Oaxaca’s Sunday market in Tlacolula - one of Mexico’s longest-running markets - where her family still operates a stand. Gish Bac, 4163 W Washington Blvd, Los Angeles, CA 90018 David Padilla and Maria Ramos’ Oaxacan restaurant Gish Bac, the weekends are made for goat and lamb barbecue. Discover why Oaxaca is also called “Land of the Seven Moles”. If you are the type that only frequents your favorite Mexican restaurant, consider branching out and trying Oaxacan cuisine. The patio is shaded and since it isn’t facing the street, it is quiet and conducive for conversation. In lieu of this experience, they included four different salsas with my to-go order.Ĭustomers that prefer a dine-in experience, will be happy to know that they have an outdoor patio in the back of the restaurant. Prior to COVID, Gish Bac had a salsa bar for their guests that dined inside. Soups, such as Caldo de Res (Beef) and Caldo de Pollo (Chicken) are also popular. Gish Bac also features the Oaxacan staple, tlayudas, a Mexican pizza that is usually topped with tasajo, cecina, shredded lettuce, black beans and Mexican crema. It may be the best mole I’ve experienced. The sauce is rich, complex and not overly sweet. It is served with your choice of dark or white meat chicken. Their mole negro is a thick black sauce that is prepared with more than 30 ingredients, including herbs and spices such as cinnamon, thyme, star anise, dried fruits, and ground nuts. Black beans and handmade tortillas are included. The lamb’s exterior has a crispy texture, much like carnitas. The portion size is quite substantial and this dish can be easily shared with others. LA Oaxacans flock to Gish Bac during the weekends for their famous weekend Barbacoa de Borrego (lamb) or their Barbacoa Roja (goat). Other proteins available include carne asada, al pastor, ham, tasajo (dried beef), cecina (thinly sliced marinated pork), chile relleno or breaded beef. This fried breaded chicken breast is pasted with a layer of black beans and includes onions, lettuce, and avocado. Torta milanesa de pollo is a very popular lunch in Mexico. The whipped sweet potato filling is a gentle way to wake up your taste buds. ![]() The end result looks like an empanada, but has a tender moist exterior. It is topped with refried black beans, cabbage, and queso fresco. ![]() The corn masa-based pastry is filled with sweet potato and fried. Molotes is a popular appetizer in Oaxaca. Cross section of a molote to expose the whipped sweet potato Padilla and Ramos opened Gish Bac in 2010 after friends and catering customers told them they wanted regular access to the couple’s barbacoa. Ramos comes from a family of barbacoa specialists and the tradition goes back three generations. Gish Bac is owned by David Padilla and Maria Ramos who moved to LA from Oaxaca Mexico. I was happy to see one such Oaxacan restaurant, Gish Bac, re-opened after being shut down due to the pandemic. Well known features of the cuisine include ingredients such as chocolate, cheese, mole, and grasshoppers (chapulines). Oaxacan cuisine is one of Mexico’s most varied cuisines.
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