"Best of Guelaguetza" Dinner Kit for 6-8

Enjoy the three dishes that put Guelaguetza on the map in the comfort of your own home: Oaxacan Mole Negro with Chicken, Chicken Chiles Rellenos, and Barbacoa Tacos! Also included are bottles of Guelaguetza’s popular michelada mix, ready to be mixed with your favorite Mexican lager!

Oaxacan Chicken Mole Negro Kit
This just might be the best chicken mole you’ll ever try! Guelaguetza’s signature mole negro follows generations of family tradition and will transport you to the hillsides of Oaxaca. Made with a blend of chiles, nuts, seeds, spices, and Oaxacan chocolate and unchanged for generations, this family-recipe mole is rich, bold, complex, full-bodied, well-balanced, umami-rich, and downright delicious! This pack includes chicken legs and thighs, mole negro, and corn tortillas.

Chicken Chiles Rellenos Kit
These chiles rellenos are made with imported Chile de Agua, which is native to Oaxaca and has a nutty, earthy flavor. They’re filled with chicken picadillo with almonds, raisins, onions, and garlic, battered, and fried, and served with savory relleno sauce, black beans, Mexican white rice, and corn tortillas!

Tacos de Barbacoa Kit
Inspired by the legendary Tlacolula Sunday Market in Oaxaca, this authentic goat barbacoa is made by rubbing goat with a savory guajillo chile paste and slowly roasting it inside avocado leaves. Enjoy it as they do in Oaxaca by rolling it up inside a fresh corn tortilla with chopped onions, cilantro, and a squeeze of lime and dunking it in rich & comforting broth!

Ask anyone in Los Angeles where they go for an authentic taste of the Mexican state of Oaxaca, and there’s a very good chance that they’ll point you towards Guelaguetza. Founded by husband and wife Fernando Lopez and Maria Monterrubio in 1994, this low-key Mexican restaurant is renowned as LA’s ambassador to Oaxacan cuisine, largely thanks to its iconic moles. Guelaguetza is today run by Fernando and Maria’s children, Paulina, Fernando Jr., Elizabeth, and Bricia. They’re carrying on the tradition of honoring their family’s recipes, which over the years have been hailed by everyone from the LA Times’ Jonathan Gold (who named the restaurant one of LA’s 101 most essential) to the James Beard Foundation, which named it an American Classic.