A Oaxacan Feast at an LA Institution, Guelaguetza
The LA Times Food Bowl in Los Angeles teamed up with Guelaguetza, a long-running Oaxacan restaurant, to host a pop-up dinner led by chef Rodolfo Castellanos (of Origen) and chef Diego Hernandez (of Verlaine). This was a one-night residency for the Food Bowl that hosted over 30 guests.
Guelaguetza, a James Beard Award-winner also famously praised by Jonathan Gold, promoted this event heavily, and many of the guests were their regulars, who were excited to be introduced to Castellanos, known as one of the leaders of contemporary Oaxacan cuisine. Hernandez, also of Baja California’s Corazón de Tierra, one of the 2016 Latin America’s 50 Best Restaurants, recently opened Verlaine in West Hollywood.
The two chefs kicked off the event with mezcal margaritas and ample pours of wine for the guests. Highlights from this family-style meal included Ensalada de Tomate con Jaiba, a salad with heirloom tomatoes and fried soft-shell crab; Taco de Short Rib Braseado en Frijol Negro, a short rib taco; and Segueza de Rib-Eye, a rib-eye steak dish.