Part recipe book, part family history, Oaxaca traces the Lopez family’s journey from southern Mexico to Los Angeles, and describes how vision, a certain stubbornness and a love of good food lie behind the fame of Guelaguetza, the restaurant opened by Bricia Lopez’s father. The tribute in the introduction to Jonathan Gold, the late, Pulitzer Prize-winning Los Angeles Times food critic who did so much to champion food from LA’s varied communities, is as heartfelt as the recipes, which are shared “sparing absolutely no secrets,” as Bricia Lopez puts it.

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles, Guelaguetza. 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, the restaurant 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.

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