Gish Bac

destination. At most any other hour of service, patience for seats (inside or along a semi-enclosed sidewalk patio) will be necessary. foundoyster.com Gish Bac Behold Maria Ramos’ tlayuda Gish Bac — a circle of life layered with pureed black beans, lacy

with chiles or a less saucy, cumin-scented version with lamb. Remember Gish Bac for a serene breakfast as well, relishing enmoladas layered with chorizo on the shaded back patio strung with red and silver papel picado. instagram.com/gishbac Tlayuda Gish

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

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. Behold Maria Ramos’ tlayuda Gish Bac — a circle of life layered with pureed black beans, lacy Oaxacan string cheese, grilled steak, chicken and chile-marinated pork, with slices of tomato, avocado and strips of rajas arranged like spokes radiating from a

Oaxacan variations: barbacoa enchilada, goat long-simmered with guajillo chiles and served in its ruddy broth, and barbacoa blanco, a less saucy version of steamed lamb permeated with cumin and oregano. Both are wonderful. Remember Gish Bac for a serene

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