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Bricia Lopez and Javier Cabral
288 pages
8.8 x 1.1 x 10.8 inches

Oaxaca is the culinary heart of Mexico, the land of the seven moles, the birthplace of mezcal, and the home of so many rich flavors—from the corn to the chiles, herbs, spices, and chocolate. Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 years, founded by Oaxacan immigrants and run by the same family today. OAXACA is the first true introduction to Oaxacan cuisine by a native family, showcasing the soul food of Mexico in 140 recipes.

Oaxaca leads all other Mexican states when it comes to the preservation of indigenous flavors, ingredients, and techniques through the centuries, and the book will break these down step by step, including identifying the many types of chiles and proper ways to prepare them, how to use a tortilla press, and more. Each recipe included is both authentic and approachable, inviting enough to cook at home and also to illustrate the story of the Lopez family in their journey from Oaxaca to Los Angeles. Featuring favorites like Guelaguetza’s signature pink horchata and the award-winning mole negro, Oaxaca demystifies this essential cuisine.

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

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