Featured by Bricia Lopez
Nopalito Salad with Guajillo Chiles
Tart and toothsome cactus paddles are the base for this refreshing Oaxacan salad.
Sherry Tres Leches Gelatina
Milky Oaxacan gelatinas—similar to Italian panna cotta—are a refreshing warm-weather dessert.
Chicken with Chipotle Mole (Pollo Enchipotlado)
Chicken simmered in an easy chipotle and onion mole sauce is one of Bricia Lopez’s classic Oaxacan comfort foods.
Return to Oaxaca
In 1994, Bricia Lopez’s family left Mexico for the US, but her connection to Oaxaca lived on through their Los Angeles restuarants.