at Guelaguetza
"The mole negro at Guelaguetza takes three days to make. You can taste every one of them. The dried chiles, the chocolate, the char — it's a sauce of extraordinary complexity served over turkey on yellow rice. This is the definitive Oaxacan meal in Los Angeles."
— Expert, 98/100 credibilityExpert Reviews
"The mole negro at Guelaguetza takes three days to make. You can taste every one of them. The dried chiles, the chocolate, the char — it's a sauce of extraordinary complexity served over turkey on yellow rice. This is the definitive Oaxacan meal in Los Angeles."