Here it is from your roving Rover, the Chowhound writeup of the Guelaguetza Chowhound dinner. I was nominated by the group, but all attendees, please help me out and fill in any blanks!
In short, guet out and guo there, it was great! Dinner prices average about $9.00, appetizers vary, Horchata for $2. Cheap exotic eats. Definitely a Must in LA--take your out-of-town visitors if you need a cause, otherwise, it's great grub, so who needs a reason?!?
At one point the plate passing worked up into a frenzy to match the brassy music and tempo of the Oaxacan dances peformed live on stage...With the aid of their take-out menu I'll name the favorites: Mojarra fritao al Mojo de ajo--Fried fish in a garlic sauce. Moist tender fish dish was very popular...A very nice shrimp dish was also passed, but I didn't catch the name. Seemed to have a red mole sauce. Moles were pretty much the name of the game, but the Empanada de Huitalacoche was reminiscent of some childhood comfort food--Stephanie and I couldn't quite place it...the Barbacoa was excellent and the Tamal Oaxaqueno de Mole con Pollo was extremely rich. Tamale in a banana leaf with black mole... All dishes with Mole Negro (Tamale, Chicken Breast & Chicken Tacos)were amazingly deep, complex and rich in flavor intensity--similar to an incredible dessert, but not sweet...yes, an awkward explanation, but I've never had anything like it before. The Red Mole dishes (chicken and enchiladas)weren't as rich but had a very nice balanced quality. I had the Estofado mole made with raisins and olives...sweet and spicy. I'm feeling like I'm forgetting one dish--the guy who left first--Doug--I apologize, but my mind is drawing a complete blank...also I think I'm forgetting another dish, Stephanie at the head of the table...We stuffed ourselves on two appetizer trays and a clayuda ("Oaxacan Pizza", reminded me of a flattened sope) with all three meats: Chorizo was excellent, not greasy, plus the other two meats tasajo--salted beef , cecina-chile past-marinated pork were also quite flavorful...The horchata, made with prickly pear fruit and nuts were quite popular and colorful, and the other exotic drink, Chilacayota, made with squash, cinnamon and dark brown sugar was quite a hit--texture, spicy flavor & aftertaste of tea....Nicuatole dessert had a cream cheese flavor but a more grainy milky texture, and the flan was very smooth. Most of the fun for me: the ease of enjoying an adventurous meal with fellow culinary explorers. Highly relaxing to be among the company of non-timid eaters!
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