Gish Bac

"AAA mole, goat and lamb barbacoa"

@tomsupero

"Dopo il Guelaguetza iniziarono ad aprire altri ristoranti poiché era diventato più facile procurarsi ingredienti autentici. Il ristorante Las 7 Regiones, di proprietà e a conduzione familiare, è in attività da quasi 30 anni ed è come una seconda casa per gli oaxaquenos. Il suo menu è un omaggio alle sette regioni dell’Oaxaca e comprende tamales avvolti in foglie di banano e gigantesche quesadillas. Gish Bac è specializzato in un barbacoa di capra che nel fine settimana richiama una gran quantità di clienti, mentre Sabores Oaxaqueños è una sorta di fratellino minore di Guelaguetza."

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"Arlington Heights Mexican $$ Southern California is home to the largest Oaxacan population outside Mexico. Among dozens of restaurants that serve absorbing surveys of Oaxaca’s regional specialties, I am continually drawn back to Maria Ramos and David Padilla’s restaurant in Arlington Heights. Ramos comes from a family of barbacoa masters and she honors her heritage in two glorious Oaxacan variations: barbacoa roja, which is goat stained with guajillo chiles and served in its ruddy, head-clearing broth; and barbacoa blanco, a less saucy version of steamed lamb fragrant with oregano and cumin. Come with a group for weekend breakfast and try both of them along with an order of enmoladas dipped in Ramos’ mole negro; the sauce is nearly sentient in its intricate flavors and glossy, determined ooze across the plate. In a town more crowded than ever with excellent tlayudas, Gish Bac’s signature still stands out. It’s a circle of life layered with pureed black beans, shredded cabbage covering half-melted threads of Oaxacan string cheese, grilled steak and chicken, the chile-marinated pork called cecina, avocado, tomato rounds and slivers of nopales arranged like spokes radiating from a wheel’s center. Note: The restaurant is cash only."

@ashigu

"c/o Worth It, Sauces episode, $ tier. Oaxacan restaurant. get mole chips and pollo con mole"

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"oaxacan tamales Maria Ramos, a third-generation barbacoa master with strong roots in the world-famous Tlacolula market, is one of the most important traditional Mexican cooks in Los Angeles. On weekends, Ramos prepares barbacoa enchilada, or Oaxacan goat barbecue, chock full of spices and oils from the roasted goat, to eat with hand-pressed tortillas blandas. The house-made tasajo, cecina, and chorizo are best here, so this is your spot for tlayudas and spicy plates of chilaquiles with a side of one of its tender meats. The atoles, enfrijoladas, and moles are on par with Ramos’s best dishes. Maria Ramos is a third-generation Oaxacan barbacoa master with deep roots in the Mercado de Tlacolula in Oaxaca. Her barbacoa enchilada, or pit-roasted lamb in a chile-based marinade, is a smoky, spicy taste of pre-Hispanic tacos de barbacoa. In a city full of Oaxacan restaurants, Gish Bac is the best in its class for its esteemed barbacoa and traditional cookery."

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"Add this place to your own map if you want to try it or if your already love it ! 😉"

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"known for valles centrales barbacoa and moles. Tamales de mole negro! "

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"Torta or goat barbacoa enchiladas"

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"Eater 2019's best Maria Ramos is a third-generation Oaxacan barbacoa master with deep roots in the Mercado de Tlacolula in Oaxaca. Her barba"

@kg656

"excellent barbacoa and home made tortillas"

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" Eater Essential Tacos 2017"

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