"Bricia and her family are true culinary ambassadors, sharing the
ingredients, the stories, and the flavors of her native Oaxaca. . . .
Now we all get the chance to hear the stories and taste the food that
makes Oaxaca one of the best places to eat on Earth." ―José Andrés,
chef, entrepreneur, philanthropist
A colorful celebration of Oaxacan cuisine from the landmark Guelaguetza
restaurant in Los Angeles, founded by the Lopez family.
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.
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. Chapters include:
- The Staples of Oaxaca
- Antojitos Oaxaquenos (Tamales and Finger Foods)
- Sopas y Caldos (Soups)
- Our Moles
- Family Meals
- Breakfast
- Salsas
- Mezcal Cocktails, Aguas Frescas, and Our Michelada
- And more!
Lopez writes in her introduction, "In Zapoteco, the thousand-year-old
indigenous language still spoken in Oaxaca, the word for aciento (pork
rind paste) is the same word that is used for children, which is the
name of the toasted chicharron paste that we smear on tortillas. That is
how important food is to us. In our indigenous languages, we use our
staple food to describe us as children." When you try her recipes,
you'll know why food and life are so connected, vibrant, essential to
the people of Oaxaca.
From their signature pink horchata to the formula for the Lopez's
award-winning mole negro, Oaxaca demystifies this essential cuisine.
