Mole Negro Using Molinito and Tamales de Mole Negro with Bricia Lopez of Guelaguetza

Guelaguetza restaurant is arguably one of the most iconic restaurants in Los Angeles, if not the entire country. We, here, at Masienda are longtime super fans-so, to say that this collab is a dream come true would be putting it mildly!
Opened by the Lopez family in 1994, Guelaguetza was among the first stateside concepts to dive deep into regional Mexican cooking by way of Oaxaca, the family’s birthplace. During a time when Tex-Mex* still dominated the culinary charts, Guelaguetza boldly introduced staples like mole negro and tlayudas to Angelenos from its corner space in LA’s Koreatown. 27 years later, it is a culinary institution that has stood the test of time. The late Jonathan Gold called Guelaguetza “the best Oaxacan restaurant in the country,” and it recently earned a James Beard award in the American Classics category.
Bricia Lopez led us in a Virtual Mole Negro Tamal Class in celebration of the Oaxaca Bundle collaboration, making mole negro from scratch with Molinito, and doing a demo of Guelaguetza’s signature mole negro tamales.
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[@johnbuckley4444]

Is this the same Guelaguetza that used to be located at the corner of Sepulveda and Palms in Mar Vista?

[@abuelitaguille1401]

Excellent! Thank you.

[@lizduerholt4033]

Does anyone have recommendations for the freshest selection of dried chiles online? The best masa should go with the best chiles.

[@Masienda]

We love the brand Olé Rico! store.177milkstreet.com/products/ole-rico-dried-morita-chiles

[@cubanmama4564]

Can't see what she is doing. The molinito is in the way of one camera. Whatever she's been doing on the stove is lost to the viewers. If there's a camera by the stove, it is not working right.

[@Masienda]

sorry about that, this was for a live stream event. we'll hopefully get some new mole content soon! thank you for watching.