Kiyokawa Sushi in Beverly Hills: Precision with Wa.The Flip duo found this to be their favorite while I preferred the goat barbacoa even more. Each bite of the tacos I made with the chicken, mole sauce and tortillas was different but equally tasty. Complex and flavorful it was stellar and the pool of mole sauce on the plate did not go to waste as we looked for anything and everything we could dip into its intensity. That just meant more pancita for Angela, who ate with gusto. I tried it but I confess it is not something I get excited about. As the I Flip For Food Duo noted, this tasted of iron and had a distinct texture. Following the chips and salsa (the salsa had some real kick to it), the meal began with the pancita, the offal of the lamb presented as the first part of the barbacoa feast. We shared the goat and lamb barbacoa as well as the chicken mole negro. We had been on a hike that morning, so had worked up a hearty appetite for the specialties of the house. When Bill Esparza wrote about it in the LA Times last month, it sounded too good to wait to check out, so Mark & Angela of I Flip for Food joined me for a feast the Saturday following the article's publication. Thank you for supporting LA Weekly and our advertisers.Gish Bac is a new Oaxacan restaurant on Washington Blvd off of Crenshaw. Want more Squid Ink? Follow us on Twitter or like us on Facebook.Īdvertising disclosure: We may receive compensation for some of the links in our stories. Small family restaurant specializing in food from the southern-Mexican state of Oaxaca. For the full story on why we love this place, read the full review. Gish Bac Restaurante Oaxaqueño, Los Angeles, California. Take Away: Everything about Gish Bac is a few steps above most Oaxacan restaurants - even the black beans taste special. Parking is easy on the side street up the block. Service is friendly, and most servers speak English. or buy handmade tortillas from a restaurant or street vendor. There's no alcohol served, but there are fantastic aguas frescas, Oaxacan-style hot chocolate, and milkshakes. Maria Ramos, Gish Bac Just as in the City of Oaxaca's fondas, enfrijoladas are always on. Our handmade corn tortillas dipped in refried black bean paste sprinkled with queso fresco, topped with onion, and choice of protein. Vital Statistics: Gish Bac is open for breakfast, lunch and dinner 7 days a week. Gish Bac opened in 2010 after friends and catering customers told them they wanted more regular access to the couple's barbacoa. Ramos comes from a family of barbacoa specialists, and the tradition goes back generations. History: Gish Bac is owned by David Padilla and Maria Ramos, a married couple who moved to L.A. There's a big screen TV up front over the windows facing the street, but it's rarely on. Tables and a salsa bar take up the front of the restaurant, and a counter faces the kitchen. Vibe: A small, sunny, friendly neighborhood spot. If you order the lamb, you'll get a plate ahead of the main course, a mixture made of all the lamb offal, deeply spiced and with a kick of dark heat.” From the review: “Go with a friend, and get both the goat and the lamb, which is cooked in avocado leaf and chiles and comes with a bowl of juices for dipping the meat. The food tastes fresh and preservative free, and the flavors are incredibly vibrant and rich. And on the weekend, barbacoa – whole roasted lamb and goat. And there aren’t a ton of new openings in restaurant land (expect another wave in January). How is it already November Well, persimmons are at the market, for one thing. Here's a taste of what you can find in the review, as well as a few extra tidbits:įood: Oaxacan specialties - moles, tlayudas, memelas. Where to Eat in November: Rustic Canyon, Gish Bac, Gjelina and More. Enter your address above to see fees, and delivery + pickup estimates. Gish Bac is the subject of this week's restaurant review. 4163 W Washington Blvd, Los Angeles, CA 90018.
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