[dropcap size=big]A[/dropcap]ngelenos have learned so much since Guelaguetza opened in 1994. No one is surprised any longer when a non-Korean restaurant opens in Koreatown. No one with sophistication recoils at the idea of eating bugs. And now everyone knows that mole isn’t chocolate sauce. All of these things are at least partly thanks to Guelaguetza, one of L.A.’s earliest still-running sit-down restaurants to get specific about which particular state in Mexico was represented on the menu. One could visit this restaurant many times before trying all the mole/protein/starch combinations; even more visits are required if you need to learn about how many different forms a tortilla can take. Grasshoppers are listed two ways under the appetizer section, and they’re certainly worth trying to become a more well-rounded person … but the rest of the menu is where the real magic lies.
3014 W. Olympic Blvd., Koreatown
(213) 427-0608
ilovemole.com
READ THE ENTIRE ROGUE 99 LIST HERE.
MORE HIGHLIGHTS FROM THE ROGUE 99:
Stay in touch
Sign up for our free newsletter
More from L.A. TACO
An Update On Our Membership Drive: Some Bad News, and Good News
Some bad news, and some good news on our pledge to survive and stay sustainable.
Where To Eat This Weekend: Bulgogi Pupusas, Hemp Seed Guacamole, ‘Sticky Rice Sticks,’ and Korean Street Food In Venice
Plus an Roman chef veteran in a Hollywood apartment, chocolate Cuba Libres, Uzbeki plov with lazer rice, and cochinita melts in a Silver Lake yard. Here are the best things to eat around Los Angeles (and San Juan Capistrano!) this weekend.
How Your Business Can Benefit From Sponsoring L.A. TACO
When your company sponsors L.A. TACO, you receive a variety of quick and cost-effective benefits for far less than what we price our traditional advertisements and social media mentions at.
Juárez-Style Burritos Have Arrived in Southern California, And They are Already Selling Out In Less than An Hour
The month-old strip mall taquería in Anaheim make all their flour tortillas from scratch using both lard and butter, resulting in an extremely tender vehicle for their juicy guisados like carne en su jugo, carne deshebrada, chile colorado, chile relleno, and chicharrón. Every tortilla is cooked to order, too.
