Often called an 'Oaxacan pizza,' this massive, crunchy tortilla is smeared with unrefined pork lard (asiento), then loaded with cabbage, tomatoes, avocado, and Oaxacan cheese. It's smoky, savory, and meant for sharing.
Tips from diners
One tlayuda is enormous. Order it for the table and ask for it to be cut into wedges.
Made from a secret family recipe using roasted chiles, nuts, seeds, and Mexican chocolate. It's savory, sweet, and smoky all at once. Served here over chicken with a side of white rice.
Tips from diners
The Negro is the richest and most complex. If you like dark chocolate and smoky flavors, this is your dish.
The perfect introduction to the restaurant. This platter serves all four of their signature moles with chicken breast and rice, allowing you to taste the range from the dark, smoky Negro to the lighter, herb-forward Estofado.
Tips from diners
Start here if you've never had Oaxacan food. It helps you find your favorite mole before you commit to a full plate next time.
This isn't your standard horchata. The addition of bright pink prickly pear (tuna) syrup and crunchy walnuts makes it a refreshing, textured drink that balances the heat and richness of the moles.
Tips from diners
Don't be confused by the name—'tuna' refers to the fruit of the cactus, not the fish! It's sweet and vibrant.
Similar to enchiladas but using the smoother, sweeter Coloradito mole. The sauce is made with cinnamon and chocolate, providing a warm, comforting profile that pairs beautifully with the fresh corn tortillas.
Tips from diners
The Coloradito is milder than the Negro, making it a great choice for kids or those who prefer less smoke.
Founded in 1994 by the Lopez family, Guelaguetza has become the most famous Oaxacan restaurant in the United States. It's a vibrant, colorful space that celebrates the complex flavors of southern Mexico, specifically its legendary mole sauces.
Try to visit on a weekend evening when they often have live Oaxacan music. It makes the large, barn-like space feel incredibly festive.
They have one of the best mezcal collections in the city. Ask for a flight to sample different varieties from small Oaxacan producers.
You can buy jars of their mole paste and their famous Michelada mix at the little market inside the restaurant to take home.
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