Monday, January 17, 2011

Mole, Mole, Mole: Guelaguetza

It seems that, if I eat with Wandering Chopsticks and L.A. and OC Foodventures, we must have mole. Gourmet Pigs joined us for this feast at Guelaguetza.
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The location pictured above has since been transformed into Pal Cabron, which is owned and run by the same family. Nevertheless, Guelaguetza remains a local Oaxacan powerhouse with two other locations still booming.

Horchata con tuna y nuez ($2.00).
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Sweet rice drink, chopped nuts, cactus fruit puree. So pretty!

Chapulines ($6).
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Yes, crickets. Tangy, crunchy, and a little spicy. Chirp chirp!

We ordered a lot of stuff. I could list it all, but really all you need to know is that my favorite thing was the Festival de Moles ($17.95), which featured shredded chicken, handmade tortilla, rice, and black, red, coloradito, and estofado moles.
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Believe it or not, we ate almost everything.

Platanos fritos ($5.95), arroz con leche ($2.50), flan ($2.00), nicuatole ($3.50), chocoflan.
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I liked the platanos fritos the most. Fernando Lopez, one of the young owners of the Guelaguetza-Pal Cabron empire, treated us to the chocoflan...and maybe a few other small treats, too. He is such a nice guy!

During another visit to the Olympic Boulevard location, my dear college pal and I enjoyed some more mole. Guelaguetza was a great choice to show off L.A.'s authentic Mexican food to my New York City friend.

Enchiladas de mole rojo con tasajo ($12.95). Coloradito con pollo ($12.95).
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Hooray for mole! And I looooooooooove the string cheese here!

Guelaguetza is an L.A. institution worthy of your support!

7 comments:

  1. One reason why I so miss LA! Crickets!

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  2. I should've blogged about our meal sooner, but luckily I still can since the other location remained.

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  3. YES! That place is amazing! I had forgotten all about it until reading this. Can't wait to be back in LA!

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  4. I think the timer just went off for my tofu power soup. It kind of smells. :( I really have to stop reading your blog during lunch.

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  5. What's the nicuatole? Is it some kind of cheese? Next time you're there, try the chilacayota drink. It's made up of pumpkin pulp, pumpkin strands, small chunks of cantaloupe and a mixture of cantaloupe and tamarind juice as well as piloncillo (Mexican brown sugar). it's really refreshing.

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  6. I can't believe you ate crickets! I may have become much more adventurous in my eating in the past two years or so but crickets still remain on the no list.

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  7. Please don't disown me, but I really don't like mole. Although, hey, more for you! ;)

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