1. Photograph: Wayne Parsons
    Photograph: Wayne ParsonsTurnover with Oaxaca string cheese at Gish Bac
  2. Photograph: Wayne Parsons
    Photograph: Wayne ParsonsGish Bac
  3. Photograph: Wayne Parsons
    Photograph: Wayne ParsonsGish Bac
  • Restaurants
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  • Mid City

Gish Bac


Time Out says

Oaxaca natives David Padilla and Maria Ramos’ Mid-City restaurant is where Angelenos and their families pay respects to all things spiced and barbecued. Weekend-only barbacoa ($10.95) draws large crowds chowing down on goat meat enchilada in a mild tomato broth with crunchy cabbage and cilantro or blanco, juicy, bone-in lamb served with salty queso-sprinkled refried beans. Adventurous eaters opt for the lamb: pancita (stomach) cooked with iron rich blood, onion and spice seals the deal. The house trinity of salsas reside in bins under a shiny painting of the Virgin Mary: tangy tomatillo with avocado and cilantro, roasted tomato and spicy jalapeño. Of course, no Oaxacan eatery would be complete without mole. Gish Bac’s mole negro ($9.45) is particularly good with chicken leg and thigh blanketed in a well-balanced sauce of smokiness and spice.


4163 W Washington Blvd
Los Angeles
Opening hours:
Daily 9am-9pm
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