When it comes to the cuisine of Oaxaca, the spot with the one of the best track records in L.A. is undoubtedly Guelaguetza, now with four branches across town. Fernando Lopez and wife Maria opened the Koreatown original in 1994, and now their son Fernando heads day to day operations at the flagship. On Sunday, Lopez the Younger invited a small group of friends and bloggers to join him for lunch, including me.
Guelaguetza is best known for their moles (and for serving fried crickets), but it was their seemingly simple Clayuda de Choriqueso (normally $8.50) that most impressed me. The dry, cracker-like disc was almost two feet across and hosted imported mozzarella-like quesillo (string cheese), subtly slathered pork fat and spicy chorizo. The house-made chorizo normally appears on clayudas (known to gueros as “Mexican pizzas”) in meatball-like balls, but here the crumbly core was scattered across the crisp tortilla. Cheese, lard and spicy chile-charged pork sausage each pack plenty of flavor, and combined, it becomes downright explosive.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.
12/11/13 Update: This location of Guelaguetza is no longer open for business, but a nearby branch remains.
February 23, 2010 at 3:07 PM
“dry, cracker-like disc was almost two feet across and hosted imported mozzarella-like quesillo”
Just got back from a big lunch… am now hungry again. : )
February 23, 2010 at 3:59 PM
Thanks, Jo. That’s pretty much the desired effect.