Bricia Lopez’s
Oaxaca
is a colorful celebration of Oaxacan cuisine from her family’s landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.
“Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth.” ―José Andrés, chef, entrepreneur, philanthropist
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.
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,
offers 140 authentic-yet-accessible recipes using some of the purest pre-Hispanic and Indigenous ingredients available.
Sections and recipes include:
The Staples of Oaxaca
​Masa
Huevo en Frijol
Antojitos Oaxaquenos (Tamales and Finger Foods)
​Tamales de Mole Negro
Tacos de Chapulin y Chicharrón
Sopas y Caldos (Soups)
​Pollo en Salsa Verde con Papas y Nopales
Caldo de Pata
Our Moles
​Mole Negro
Mole Verde con Puerco
Family Meals
​Chiles Rellenos de Picadillo
Tacos de Barbacoa de Chivo
Breakfast
​Chilaquiles
Huevos Rancheros
Salsas
​Salsa de Tomatillo
Guacamole
Mezcal Cocktails, Aguas Frescas, and Our Michelada
​Pasión de Oaxaca
Sparkling Limonada
And more!
Lopez writes in her introduction, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for
aciento
(pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. That is how important food is to us. In our Indigenous languages, we use our staple food to describe us as children.” When you try her recipes, you’ll know why food and life are so connected, vibrant, and essential to the people of Oaxaca.
From their signature pink horchata to the formula for the Lopez’s award-winning mole negro,
demystifies this essential cuisine.
Packed with mouth-watering color photographs.