Gish Bac

Gish Bac Need overt beauty in your life right now? Behold the tlayuda Gish Bac — a circle of life layered with pureed black beans, lacy Oaxacan string cheese, grilled steak and chicken, chile-marinated pork, with slices of tomato, avocado and slivers of

Broken Spanish    Burritos La Palma    Cacao Mexicatessen    Carnitas El Momo    Coni'Seafood    Gish Bac    Guelaguetza    Guerrilla Tacos    Madre    Mariscos Jalisco    Mi Ranchito Veracruz    Mole de los Reyes    Poncho's Tlayudas    El Ruso    Sonoratown    Tacos 1986    Tacos Ensenada    Teddy's Red Tacos    Tortas Ahogadas El Rey    Zacatecas Restaurant   

piccata and peanut butter and jelly sandwich cookies. — Mexican cuisine is the lifeforce of Los Angeles’ dining culture. I have some suggestions for takeout and delivery. Take good care, everyone. The Gish Bac tlayuda from Gish Bac in Mid City. (Bill

regional. In an afternoon you can drive across the metro area and collect Oaxacan mole tamales from Gish Bac and Guelaguetza; a giant, achiote-stained, Yucatecan-style fried tamal from Chichén Itzá; Nayarit versions from Rosy’s studded with vegetables; and

Tamales Elena y Antojitos   

cognoscenti come for Gish Bac’s singular mole negro, a dazzling amalgamation of toasted nuts, warming spices and Oaxacan chiles. The flavors seesaw eloquently between mellow sweetness and mildly bitter notes. The total effect is more haunting than the tear-in

Wilmot, a gin martini reinforced with pickled ramp. Peek into the plush dining room, with its bacchanalian-themed murals and its lighting like buttered toast. The party will move inside soon enough. Behold Maria Ramos’s tlayuda Gish Bac — a circle of life

enjoyed the moment the tlayuda hits the table, are life-affirming. Then shift your attention to barbacoa, either goat long-simmered with chiles or a less saucy, cumin-scented version with lamb. Remember Gish Bac for a serene breakfast as well, relishing