A colorful celebration of Oaxacan cuisine from the landmark Guelaguetza restaurant in Los Angeles. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

ABOUT THE AUTHORS

Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. Lopez is the co-proprietor of Guelaguetza. Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles. 

 

Details:

Imprint: Abrams Books

Publication Date: October 22, 2019

ISBN: 978-1-4197-3542-4

Page Count: 320

Illustrations: 150 color photographs

Format: Hardcover

About The Author:

Rosie Fletcher is a London-based knitting enthusiast. She owns her own yarn shop and haberdashery called Slipstitch where she runs beginner knitting classes and craft workshops. For more on Rosie, see @slipstitchldn