Eater LAさんのインスタグラム写真 - (Eater LAInstagram)「Among Mexico’s 32 wildly diverse culinary regions, none garners more attention than the southern state of Oaxaca, the most Indigenous state south of the border. From Oaxaca, there’s mezcal, a culture of landrace corn, and recipes preserved by cultural groups that transport this rich culture to Los Angeles. Here in Oaxacalifornia, the moniker for Southern California’s Oaxacan community, Zapotecos from the Valles Centrales region have been opening restaurants since the early 1990s, primarily in the neighborhoods of Koreatown, Hollywood, Arlington Heights, and West LA. An amazing collection of ingredients, from tlayudas, quesillo, chapulines, and chiles to mole pastes and other essential items from Oaxaca to Tijuana. Those ingredients become standout dishes like the mole negro made from scratch and grilled tlayudas as good as you’ll find in Oaxaca. There are backyard comedores (casual family-style restaurants) serving segueza (mole thickened with maize), multi-generational barbacoa cooks preparing pit-roasted lamb, and an even annual tejate festival. There’s a strong case for Los Angeles as Oaxaca’s unofficial ninth region. Click on the link in bio to check out where to find the best Oaxacan food in Los Angeles, written by Bill Esparza (@streetgourmetla). 📸: @wonhophoto」7月12日 2時02分