The story
Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Today, their children—Paulina, Fernando Jr., Elizabeth, and Bricia Lopez—carry the torch, running the restaurant and expanding the family's reach as ambassadors of Oaxacan cuisine in Los Angeles. Their mission remains simple: to showcase authentic Oaxacan ingredients and family recipes so that every guest can experience the heart of Oaxaca through its food.
Jonathan Gold called Guelaguetza "the best Oaxacan restaurant in the country." The restaurant is a Michelin Recommended establishment and received the prestigious James Beard Award in the American Classics category. Recognition from the Los Angeles Times, The New York Times, GQ, and many others underscores its role as a cornerstone of Mexican cuisine in the city.
Guelaguetza is more than a restaurant—it is a boutique market and an advocate for Oaxacan culture. The family now sells their famous mole and signature Michelada mix online, and ships select menu items nationwide through GoldBelly. Whether dining indoors, on the patio, or taking out, the warmth of Oaxaca is always on the table.
Recognition
Ambience
Details
Location
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