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I LOVE MOLE
Call us (213) 427-0608 . Visit Us. 3014 W. Olympic Blvd. Los Angeles, CA 90006. New Hours! TUESDAY - THURSDAY : 11am - 9pm. FRIDAY - SUNDAY:9AM - 10PM
MENU — GUELAGUETZA MENU. Thank you so much for visiting us today. We are grateful to have you back in our dining room. Please let your server know of any allergies or dietary restrictions. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Welcome to the Guelaguetza Online Store! We sell Oaxacan mole pastes, micheladas, & more. Get our world famous recipes delivered directly. RECIPES – GUELAGUETZA To make this soup for a quick weeknight dinner, use 3 cups of previously cooked Oaxacan heirloom beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock.. Get ready for your next favorite bowl of chili (mole edition). We recommend this recipe with our Mole Coloradito paste, but works just as well with our Red Mole paste as well! PRODUCTS – GUELAGUETZA Welcome to the Guelaguetza Online Store! We sell Oaxacan mole pastes, micheladas, & more. Get our world famous recipes delivered directly. RECIPES – PAGE 2 – GUELAGUETZA Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. RECIPES – PAGE 3 – GUELAGUETZA In a large bowl mix together the mole, salt, brown sugar, garlic, and lime juice. Cut the pork into fist sized sized chunks and mix in thesauce to coat.
DRIED AVOCADO LEAVES (HOJA DE AGUACATE) Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry placeNet weight: .05oz
RECIPES – PAGE 4 – GUELAGUETZA In a large bowl, whisk together the extra virgin olive oil, vinegar, mole negro, brown sugar, and oregano.Whisk until the mole has completely dissolved. Add the shredded chicken to the vinaigrette and toss until the chicken is evenly coated.BLOG AND NEWS
1. Pre-heat oven to 400 degrees. Place pizza stone or upside baking sheet on bottom of oven. Allow to heat at least 30 minutes.I LOVE MOLE
Call us (213) 427-0608 . Visit Us. 3014 W. Olympic Blvd. Los Angeles, CA 90006. New Hours! TUESDAY - THURSDAY : 11am - 9pm. FRIDAY - SUNDAY:9AM - 10PM
MENU — GUELAGUETZA MENU. Thank you so much for visiting us today. We are grateful to have you back in our dining room. Please let your server know of any allergies or dietary restrictions. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Welcome to the Guelaguetza Online Store! We sell Oaxacan mole pastes, micheladas, & more. Get our world famous recipes delivered directly. RECIPES – GUELAGUETZA To make this soup for a quick weeknight dinner, use 3 cups of previously cooked Oaxacan heirloom beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock.. Get ready for your next favorite bowl of chili (mole edition). We recommend this recipe with our Mole Coloradito paste, but works just as well with our Red Mole paste as well! PRODUCTS – GUELAGUETZA Welcome to the Guelaguetza Online Store! We sell Oaxacan mole pastes, micheladas, & more. Get our world famous recipes delivered directly. RECIPES – PAGE 2 – GUELAGUETZA Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. RECIPES – PAGE 3 – GUELAGUETZA In a large bowl mix together the mole, salt, brown sugar, garlic, and lime juice. Cut the pork into fist sized sized chunks and mix in thesauce to coat.
DRIED AVOCADO LEAVES (HOJA DE AGUACATE) Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry placeNet weight: .05oz
RECIPES – PAGE 4 – GUELAGUETZA In a large bowl, whisk together the extra virgin olive oil, vinegar, mole negro, brown sugar, and oregano.Whisk until the mole has completely dissolved. Add the shredded chicken to the vinaigrette and toss until the chicken is evenly coated.BLOG AND NEWS
1. Pre-heat oven to 400 degrees. Place pizza stone or upside baking sheet on bottom of oven. Allow to heat at least 30 minutes. PRODUCTS - GUELAGUETZA Welcome to the Guelaguetza Online Store! We sell Oaxacan mole pastes, micheladas, & more. Get our world famous recipes delivered directly.OAXACAN PANTRY
Because Oaxacan cooking goes beyond mole. All of the chiles, herbs and beans listed are hand-picked and imported from Oaxaca, Mexico. They are the perfect addition to your pantry and a great way to begin experimenting with Oaxaca's great culinary world. Don’t forget to MOLE 101 – GUELAGUETZA How do you make our mole you ask? Simple! It will take you less than ten minutes to have the perfect mole meal at the dinner (or breakfast meal). Our mole pastes have easy to follow instructions and make for the perfect enchiladas. They are also perfect to pour over ham and eggs! Feel free to browse our blog for more creative and fun ways to incorporate our mole paste in your every day meals RECIPES – PAGE 5 – GUELAGUETZA INGREDIENTS: 3 lbs beef neck (or chuck) 2.5 cups beef stock.75 La Guelaguetza Mole Negro Sauce METHOD. Make the La Guelaguetza Oaxacan Black Mole according to the package instructions.MOLE NEGRO 16 OZ
Guelaguetza's delicious Black Mole, now available in a paste form for you to make at home. READ FULL RECIPE HERE This here is the king of moles. Try this sweet and savory sauce in a variety of combinations. Whether its over a chicken breast, in a tamal, over some eggs MOLE COLORADITO WINGS We love to use our mole paste in everything we can get our hands on, so it was only a matter of time until we cooked up a chicken wing recipe for all of you to enjoy. The combination of our mole coloradito paste, tamarind and hot sauce, compliment each other perfectly, making it a sure hit at any party. These wings are crunchy, savory, and have a subtle a hint of sweetness. Make sure to have MOLE FAQS – GUELAGUETZA How long does an opened Mole jar last and how do I store it? You can store the mole paste it in the same jar and it will last up to 4 months in the refrigerator. Amazing right? How do I store the cooked mole sauce / How long does it last? After cooking, you can freeze it and can keep it for up to 6 months. If youMOLE ROJO 16 OZ
Guelaguetza's delicious Red Mole, now available in paste for you to make at home. READ FULL RECIPE HERE Black moles sister mole, this mole is a tad bit spicier. Made with the red counterparts of the black mole's chilies. This is the perfect mole for your authentic CONTACT - GUELAGUETZA We love to hear from our customers. If you have any questions, let us know by filling out this form. We'll try and get back to you as soon as we can. Thank you for looking around, and we hope to FESTIVAL DE MOLE BUNDLE A real festival of Moles: This bundle includes our Black, Red, and Coloradito Moles. Perfect for the chef at home. With three different flavors, what you come up with is all up to you. Each jar makes enough mole for up to 6 people. Just follow our simple recipe post! Take home the bundle and save! HOW TO VIDEO *cI LOVE MOLE
GUELAGUETZA IS A RESTAURANT, BOUTIQUE MARKET, AND AN ADVOCATE OF OAXACAN CULTURE IN LOS ANGELES. Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacaningredients.
MENU — GUELAGUETZA Tlayuda spread with pork crackling paste, and bean paste. Topped with queso fresco, cabbage, Oaxaca cheese, grilled chorizo, grilled beef tasajo and grilled marinated pork cecina. (THE WORKS!). Tlayudas are handmade from organic corn and imported from Oaxaca. $25.50. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add broth. Season with salt, and chocolate. RECIPES – GUELAGUETZA In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved. Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken.MOLE NEGRO 16 OZ
Guelaguetza's delicious Black Mole, now available in a paste form for you to make at home. READ FULL RECIPE HERE This here is the king of moles. Try this sweet and savory sauce in a variety of combinations. Whether its over a chicken breast, in a tamal, over some eggsMOLE ROJO 16 OZ
Guelaguetza's delicious Red Mole, now available in paste for you to make at home. READ FULL RECIPE HERE Black moles sister mole, this mole is a tad bit spicier. Made with the red counterparts of the black mole's chilies. This is the perfect mole for your authentic DRIED AVOCADO LEAVES (HOJA DE AGUACATE) DRIED AVOCADO LEAVES (HOJA DE AGUACATE) - .5oz. Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry place. Netweight: .05oz.
RECIPES – PAGE 4 – GUELAGUETZA Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. With a paring knife, remove and discard the thick stems from the kale leaves. Cut the leaves into pieces about 3 inches long. Reserve. In a medium bowl, combine extra virgin olive oil, apple cider vinegar, honey, salt and pepper to OAXACA HEIRLOOM FIELD CORN 1/2 cup (100 grams) of sugar. In a large pan of any kind under medium heat, toast the dried corn until fragrant, about 5 minutes. Remove and set aside. In a large, heavy-bottomed pot, add the toasted corn and enough water to completely submerge corn by 2 inches. Bring to a boil, lower to a simmer, and then cook, covered, for 30 minutes or until OAXACA: HOMECOOKING FROM THE HEART OF MEXICO Oaxaca is the culinary heart of Mexico, the land of the seven moles, the birthplace of mezcal, and the home of so many rich flavors—from the corn to the chiles, herbs, spices, and chocolate. Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 yearsI LOVE MOLE
GUELAGUETZA IS A RESTAURANT, BOUTIQUE MARKET, AND AN ADVOCATE OF OAXACAN CULTURE IN LOS ANGELES. Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacaningredients.
MENU — GUELAGUETZA Tlayuda spread with pork crackling paste, and bean paste. Topped with queso fresco, cabbage, Oaxaca cheese, grilled chorizo, grilled beef tasajo and grilled marinated pork cecina. (THE WORKS!). Tlayudas are handmade from organic corn and imported from Oaxaca. $25.50. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add broth. Season with salt, and chocolate. RECIPES – GUELAGUETZA In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved. Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken.MOLE NEGRO 16 OZ
Guelaguetza's delicious Black Mole, now available in a paste form for you to make at home. READ FULL RECIPE HERE This here is the king of moles. Try this sweet and savory sauce in a variety of combinations. Whether its over a chicken breast, in a tamal, over some eggsMOLE ROJO 16 OZ
Guelaguetza's delicious Red Mole, now available in paste for you to make at home. READ FULL RECIPE HERE Black moles sister mole, this mole is a tad bit spicier. Made with the red counterparts of the black mole's chilies. This is the perfect mole for your authentic DRIED AVOCADO LEAVES (HOJA DE AGUACATE) DRIED AVOCADO LEAVES (HOJA DE AGUACATE) - .5oz. Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry place. Netweight: .05oz.
RECIPES – PAGE 4 – GUELAGUETZA Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. With a paring knife, remove and discard the thick stems from the kale leaves. Cut the leaves into pieces about 3 inches long. Reserve. In a medium bowl, combine extra virgin olive oil, apple cider vinegar, honey, salt and pepper toALL PRODUCTS
Festival de Mole Bundle. $32.00. Mole Negro Paste 16 oz. $12.00. Mole Rojo Paste 16 oz. $12.00. Mole Coloradito Paste 16 oz. $12.00. OAXACA: Homecooking from the Heart of Mexico - SIGNED COPY.OAXACAN MOLES
These are Guelaguetza's three iconic moles, available now for you to take home in paste form to make at home. Choose from our Black Mole, Red Mole, or Coloradito. We love them all equally, and if you cannot decide, go for our all three with our mole bundle! WHOLESALE - GUELAGUETZA Wholesale MASA HARINA (MASA FLOUR) - 32oz (12) $72.00. Wholesale Masa Harina, Maíz Azul (12) $84.00. Wholesale Mole case of 12. $96.00. Wholesale OAXACA: Homecooking from the Heart of Mexico - SIGNED COPY 8per case. $244.00.
MOLE 101 – GUELAGUETZA Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's black mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add chicken broth. Season with salt, and chocolate. MOLE COLORADITO 16 OZ Guelaguetza's delicious Coloradito Mole, now available in a paste form for you to make at home. Just follow our simple recipe post! This is the same mole made famous by our chips at our restaurant. Pour it over a nice piece of chicken, beef, or come up with your own unique way of RECIPES – PAGE 5 – GUELAGUETZA METHOD. Make the La Guelaguetza Oaxacan Black Mole according to the package instructions. Let cool. Preheat the oven to 500F. Put the beef on a rack over a baking tray. Rub or brush the beef with the mole on all sides, then sear in the oven for 15 minutes. Lower oven temp to 300F. Combine mole and stock in an oven-safe braiser or Dutch oven. MASA HARINA (MASA FLOUR) Making homemade corn tortillas has never been easier! Our Masa harina is made from heirloom Oaxaca corn. It has been nixtamalized, dried and ground for your use at home. All you need to do is add is water and knead. We promise, it is easier than making pancakes. 1 cup of OAXACA: HOMECOOKING FROM THE HEART OF MEXICO Oaxaca is the culinary heart of Mexico, the land of the seven moles, the birthplace of mezcal, and the home of so many rich flavors—from the corn to the chiles, herbs, spices, and chocolate. Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 years MOLINILLO - GUELAGUETZA The perfect tool for making hot chocolate, the molinillo has been around for generations. Hand carved from a single piece of wood, the molinillo is the traditional tool for making sure you have a nice foam over your chocolate Just put it into your pot, and spin it. It's the perfect mixer. *Because they are hand DREAMERS NEVER STOP T-SHIRT This design hangs high and proud in our restaurant patio. It has been our mantra and a daily reminder that us dreamers will never stop. It feels soft and lightweight, with the right amount of stretch. It's comfortable and flattering for both men and women. • 100% combed and ring-spun cotton (Heather colors contain polyI LOVE MOLE
GUELAGUETZA IS A RESTAURANT, BOUTIQUE MARKET, AND AN ADVOCATE OF OAXACAN CULTURE IN LOS ANGELES. Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacaningredients.
MENU — GUELAGUETZA Tlayuda spread with pork crackling paste, and bean paste. Topped with queso fresco, cabbage, Oaxaca cheese, grilled chorizo, grilled beef tasajo and grilled marinated pork cecina. (THE WORKS!). Tlayudas are handmade from organic corn and imported from Oaxaca. $25.50. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add broth. Season with salt, and chocolate. RECIPES – GUELAGUETZA In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved. Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken.MOLE NEGRO 16 OZ
Guelaguetza's delicious Black Mole, now available in a paste form for you to make at home. READ FULL RECIPE HERE This here is the king of moles. Try this sweet and savory sauce in a variety of combinations. Whether its over a chicken breast, in a tamal, over some eggs MOLE COLORADITO 16 OZ Guelaguetza's delicious Coloradito Mole, now available in a paste form for you to make at home. Just follow our simple recipe post! This is the same mole made famous by our chips at our restaurant. Pour it over a nice piece of chicken, beef, or come up with your own unique way of DRIED AVOCADO LEAVES (HOJA DE AGUACATE) DRIED AVOCADO LEAVES (HOJA DE AGUACATE) - .5oz. Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry place. Netweight: .05oz.
MOLE ROJO 16 OZ
Guelaguetza's delicious Red Mole, now available in paste for you to make at home. READ FULL RECIPE HERE Black moles sister mole, this mole is a tad bit spicier. Made with the red counterparts of the black mole's chilies. This is the perfect mole for your authentic RECIPES – PAGE 4 – GUELAGUETZA Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. With a paring knife, remove and discard the thick stems from the kale leaves. Cut the leaves into pieces about 3 inches long. Reserve. In a medium bowl, combine extra virgin olive oil, apple cider vinegar, honey, salt and pepper to OAXACA HEIRLOOM FIELD CORN 1/2 cup (100 grams) of sugar. In a large pan of any kind under medium heat, toast the dried corn until fragrant, about 5 minutes. Remove and set aside. In a large, heavy-bottomed pot, add the toasted corn and enough water to completely submerge corn by 2 inches. Bring to a boil, lower to a simmer, and then cook, covered, for 30 minutes or untilI LOVE MOLE
GUELAGUETZA IS A RESTAURANT, BOUTIQUE MARKET, AND AN ADVOCATE OF OAXACAN CULTURE IN LOS ANGELES. Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacaningredients.
MENU — GUELAGUETZA Tlayuda spread with pork crackling paste, and bean paste. Topped with queso fresco, cabbage, Oaxaca cheese, grilled chorizo, grilled beef tasajo and grilled marinated pork cecina. (THE WORKS!). Tlayudas are handmade from organic corn and imported from Oaxaca. $25.50. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add broth. Season with salt, and chocolate. RECIPES – GUELAGUETZA In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved. Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken.MOLE NEGRO 16 OZ
Guelaguetza's delicious Black Mole, now available in a paste form for you to make at home. READ FULL RECIPE HERE This here is the king of moles. Try this sweet and savory sauce in a variety of combinations. Whether its over a chicken breast, in a tamal, over some eggs MOLE COLORADITO 16 OZ Guelaguetza's delicious Coloradito Mole, now available in a paste form for you to make at home. Just follow our simple recipe post! This is the same mole made famous by our chips at our restaurant. Pour it over a nice piece of chicken, beef, or come up with your own unique way of DRIED AVOCADO LEAVES (HOJA DE AGUACATE) DRIED AVOCADO LEAVES (HOJA DE AGUACATE) - .5oz. Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry place. Netweight: .05oz.
MOLE ROJO 16 OZ
Guelaguetza's delicious Red Mole, now available in paste for you to make at home. READ FULL RECIPE HERE Black moles sister mole, this mole is a tad bit spicier. Made with the red counterparts of the black mole's chilies. This is the perfect mole for your authentic RECIPES – PAGE 4 – GUELAGUETZA Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. With a paring knife, remove and discard the thick stems from the kale leaves. Cut the leaves into pieces about 3 inches long. Reserve. In a medium bowl, combine extra virgin olive oil, apple cider vinegar, honey, salt and pepper to OAXACA HEIRLOOM FIELD CORN 1/2 cup (100 grams) of sugar. In a large pan of any kind under medium heat, toast the dried corn until fragrant, about 5 minutes. Remove and set aside. In a large, heavy-bottomed pot, add the toasted corn and enough water to completely submerge corn by 2 inches. Bring to a boil, lower to a simmer, and then cook, covered, for 30 minutes or untilALL PRODUCTS
Festival de Mole Bundle. $32.00. Mole Negro Paste 16 oz. $12.00. Mole Rojo Paste 16 oz. $12.00. Mole Coloradito Paste 16 oz. $12.00. OAXACA: Homecooking from the Heart of Mexico - SIGNED COPY.OAXACAN MOLES
These are Guelaguetza's three iconic moles, available now for you to take home in paste form to make at home. Choose from our Black Mole, Red Mole, or Coloradito. We love them all equally, and if you cannot decide, go for our all three with our mole bundle! WHOLESALE - GUELAGUETZA Wholesale MASA HARINA (MASA FLOUR) - 32oz (12) $72.00. Wholesale Masa Harina, Maíz Azul (12) $84.00. Wholesale Mole case of 12. $96.00. Wholesale OAXACA: Homecooking from the Heart of Mexico - SIGNED COPY 8per case. $244.00.
MOLE COLORADITO 16 OZ Guelaguetza's delicious Coloradito Mole, now available in a paste form for you to make at home. Just follow our simple recipe post! This is the same mole made famous by our chips at our restaurant. Pour it over a nice piece of chicken, beef, or come up with your own unique way of FESTIVAL DE MOLE BUNDLE A real festival of Moles: This bundle includes our Black, Red, and Coloradito Moles. Perfect for the chef at home. With three different flavors, what you come up with is all up to you. Each jar makes enough mole for up to 6 people. Just follow our simple recipe post! Take home the bundle and save! HOW TO VIDEO *c RECIPES – PAGE 5 – GUELAGUETZA METHOD. Make the La Guelaguetza Oaxacan Black Mole according to the package instructions. Let cool. Preheat the oven to 500F. Put the beef on a rack over a baking tray. Rub or brush the beef with the mole on all sides, then sear in the oven for 15 minutes. Lower oven temp to 300F. Combine mole and stock in an oven-safe braiser or Dutch oven. MASA HARINA (MASA FLOUR) Making homemade corn tortillas has never been easier! Our Masa harina is made from heirloom Oaxaca corn. It has been nixtamalized, dried and ground for your use at home. All you need to do is add is water and knead. We promise, it is easier than making pancakes. 1 cup of MOLINILLO - GUELAGUETZA The perfect tool for making hot chocolate, the molinillo has been around for generations. Hand carved from a single piece of wood, the molinillo is the traditional tool for making sure you have a nice foam over your chocolate Just put it into your pot, and spin it. It's the perfect mixer. *Because they are hand OAXACA: HOMECOOKING FROM THE HEART OF MEXICO Oaxaca is the culinary heart of Mexico, the land of the seven moles, the birthplace of mezcal, and the home of so many rich flavors—from the corn to the chiles, herbs, spices, and chocolate. Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 years DREAMERS NEVER STOP T-SHIRT This design hangs high and proud in our restaurant patio. It has been our mantra and a daily reminder that us dreamers will never stop. It feels soft and lightweight, with the right amount of stretch. It's comfortable and flattering for both men and women. • 100% combed and ring-spun cotton (Heather colors contain polyI LOVE MOLE
GUELAGUETZA IS A RESTAURANT, BOUTIQUE MARKET, AND AN ADVOCATE OF OAXACAN CULTURE IN LOS ANGELES. Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacaningredients.
MENU — GUELAGUETZA Tlayuda spread with pork crackling paste, and bean paste. Topped with queso fresco, cabbage, Oaxaca cheese, grilled chorizo, grilled beef tasajo and grilled marinated pork cecina. (THE WORKS!). Tlayudas are handmade from organic corn and imported from Oaxaca. $25.50. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add broth. Season with salt, and chocolate. PRODUCTS - GUELAGUETZA From $10.00. Guelaguetza Building Long Sleeve Tee. $35.00. Guelaguetza Building Sweatshirt. $45.00. HEIRLOOM OAXACA BLACK BEANS - 16oz. $7.50. I Love MIchelada Mix - 32oz. From $8.50. RECIPES – GUELAGUETZA In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved. Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken. COOKBOOK — GUELAGUETZA Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 years, founded by Oaxacan immigrants and run by the same family today. OAXACA is the first true introduction to Oaxacan cuisine by a native family, showcasing the soul food of Mexico in 140 recipes. MOLE FAQS – GUELAGUETZAGUELAGUETZAMOLE RESTAURANT LOS ANGELESMOLE PASTE USESBEST MOLE SAUCE TO BUYCHICKEN MOLE USING MOLE PASTE We have to make sure every jar is tightly closed so we avoid leaking. This can sometimes cause some difficulties opening the jar. If the pushing down and twisting doesn’t work, dip the top of the jar in a pot filled with hot water for a few seconds, this will losen up the top and help release tension from the cap. My jar broke on the way. RECIPES – PAGE 3 – GUELAGUETZA INSTRUCTIONS: Preheat oven to 325° F. Heat a pan over medium heat. Saute onions and cumin for 5 minutes until fragrant. Add beans. Stir for 5 more minutes and add vegetable broth, garlic flakes and mole until mole is fully dissolved. Add shredded chicken and stir to combine. Remove from flames. DRIED AVOCADO LEAVES (HOJA DE AGUACATE) Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry placeNet weight: .05oz
OAXACA: HOMECOOKING FROM THE HEART OF MEXICO Oaxaca is the culinary heart of Mexico, the land of the seven moles, the birthplace of mezcal, and the home of so many rich flavors—from the corn to the chiles, herbs, spices, and chocolate. Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 yearsI LOVE MOLE
GUELAGUETZA IS A RESTAURANT, BOUTIQUE MARKET, AND AN ADVOCATE OF OAXACAN CULTURE IN LOS ANGELES. Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacaningredients.
MENU — GUELAGUETZA Tlayuda spread with pork crackling paste, and bean paste. Topped with queso fresco, cabbage, Oaxaca cheese, grilled chorizo, grilled beef tasajo and grilled marinated pork cecina. (THE WORKS!). Tlayudas are handmade from organic corn and imported from Oaxaca. $25.50. AUTHENTIC OAXACAN MOLES, MICHELADAS & MORE Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add broth. Season with salt, and chocolate. PRODUCTS - GUELAGUETZA From $10.00. Guelaguetza Building Long Sleeve Tee. $35.00. Guelaguetza Building Sweatshirt. $45.00. HEIRLOOM OAXACA BLACK BEANS - 16oz. $7.50. I Love MIchelada Mix - 32oz. From $8.50. RECIPES – GUELAGUETZA In a bowl, mix the mole paste, 2 tsp of garlic granules, 2 tsp of salt, brown sugar, vinegar, and grape seed oil. Mix all together with a rubber spatula until fully dissolved. Wash the chicken throughly and pat dry. Rub the chicken with the rest of the garlic granules, salt and pepper. Spread the mole mixture evenly throughout the chicken. COOKBOOK — GUELAGUETZA Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 years, founded by Oaxacan immigrants and run by the same family today. OAXACA is the first true introduction to Oaxacan cuisine by a native family, showcasing the soul food of Mexico in 140 recipes. MOLE FAQS – GUELAGUETZAGUELAGUETZAMOLE RESTAURANT LOS ANGELESMOLE PASTE USESBEST MOLE SAUCE TO BUYCHICKEN MOLE USING MOLE PASTE We have to make sure every jar is tightly closed so we avoid leaking. This can sometimes cause some difficulties opening the jar. If the pushing down and twisting doesn’t work, dip the top of the jar in a pot filled with hot water for a few seconds, this will losen up the top and help release tension from the cap. My jar broke on the way. RECIPES – PAGE 3 – GUELAGUETZA INSTRUCTIONS: Preheat oven to 325° F. Heat a pan over medium heat. Saute onions and cumin for 5 minutes until fragrant. Add beans. Stir for 5 more minutes and add vegetable broth, garlic flakes and mole until mole is fully dissolved. Add shredded chicken and stir to combine. Remove from flames. DRIED AVOCADO LEAVES (HOJA DE AGUACATE) Avocado leaves are widely popular in Oaxaca and create what we like to call 'the signature Oaxaca flavor'. We recommend you use these to make the most delicious barbacoa and bean dip. Store in a cool dry placeNet weight: .05oz
OAXACA: HOMECOOKING FROM THE HEART OF MEXICO Oaxaca is the culinary heart of Mexico, the land of the seven moles, the birthplace of mezcal, and the home of so many rich flavors—from the corn to the chiles, herbs, spices, and chocolate. Guelaguetza is a James Beard Award–winning restaurant that has been the center of life for the Oaxacan community in Los Angeles for more than 25 yearsOAXACAN MOLES
These are Guelaguetza's three iconic moles, available now for you to take home in paste form to make at home. Choose from our Black Mole, Red Mole, or Coloradito. We love them all equally, and if you cannot decide, go for our all three with our mole bundle!FEATURED PRODUCTS
I Love MIchelada Mix - 32oz. From $8.50. Mole Coloradito Paste 16 oz. $12.00. Mole Negro Paste 16 oz. $12.00. Mole Rojo Paste 16 oz. $12.00. OAXACA: Homecooking from the Heart of Mexico -APPLICATION
By pressing 'submit', I release and agree to hold harmless any individual, company, business institution or government agency from all liability with regards to furnishing information to GUELAGUETZA. ABOUT US | GUELAGUETZA Guelaguetza is a restaurant, boutique market, and advocates for Oaxacan culture located in the heart of Korea-town in Los Angeles, hailed by Los Angeles Times Pulitzer Prize winning food critic Jonathan Gold as "the best Oaxacan restaurant in the country." Our motivation behind our products is simple: uncompromising quality. CONTACT — GUELAGUETZA If you are looking to book a reservation or event, what time are you looking into having it? Hour. Minute. Second. AM PM. Message *. Phone. If you prefer we contact you MOLE 101 – GUELAGUETZA Pour boiled tomatoes into a blender and blend for 10 seconds. (You can skip this step if using store bought tomato sauce) Strain the tomatoes back (or tomato sauce) into the pot and stir in Guelaguetza's black mole paste until the paste has fully dissolved. Bring mole mixture to medium heat; add chicken broth. Season with salt, and chocolate.JOIN OUR TEAM
Guelaguetza's servers are motivated in ensuring that patrons have an enjoyable dining experience by providing quality customer service. Servers work in the front of the business taking orders, serving food, drinks, removing dinnerware from the table in a timely manner, multi-tasking various front-of-the-house duties, and collecting thebill.
RECIPES – PAGE 3 – GUELAGUETZA INSTRUCTIONS: Preheat oven to 325° F. Heat a pan over medium heat. Saute onions and cumin for 5 minutes until fragrant. Add beans. Stir for 5 more minutes and add vegetable broth, garlic flakes and mole until mole is fully dissolved. Add shredded chicken and stir to combine. Remove from flames. RECIPES – PAGE 2 – GUELAGUETZA Preheat oven to 350 degrees F. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes. In a blender, blend butter, mole coloradito, lemon juice and dash of salt. Peel down the husks. Rub each ear of corn with lemon, plus the butter/mole mixture. RECIPES – PAGE 4 – GUELAGUETZA Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. With a paring knife, remove and discard the thick stems from the kale leaves. Cut the leaves into pieces about 3 inches long. Reserve. In a medium bowl, combine extra virgin olive oil, apple cider vinegar, honey, salt and pepper to BUY OUR MOLE JARS … We ship to all 50 states!Home
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"GUELAGUETZA IS THE BEST OAXACAN RESTAURANT IN THE COUNTRY" - JONATHANGOLD
OUR CORRIDOR GUELAGUETZA IS NOW OPEN! OUR RESTAURANT FAMILY IS SO EXCITED TO BE ABLE TO WELCOME YOU BACK TO OUR BEAUTIFUL PATIO. WE HAVE TAKEN EVERY PRECAUTION NECESSARY TO MAKE SURE BOTH OUR TEAM AND PATRONS ARE SAFE. WE ARE FOLLOWING EVERY GUIDELINE ENFORCED BY OUR STATE AND LOCAL AUTHORITIES. WE ENCOURAGE YOU TO VISIT OUR COVID-19 GUIDELINES PRIOR TO VISITING US. RESERVATIONS ARE VERY LIMITED AND ARE TAKEN UP TO TWO WEEKS IN ADVANCED. WE WELCOME AND HIGHLY ENCOURGE WALK-INS AT ALL TIMES. THANK YOU SO MUCH FOR YOUR CONTINUING SUPPORT AND WE LOOK FORWARD TOYOU DINING WITH US!
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3014 W. Olympic Blvd. Los Angeles, CA 90006NEW HOURS!
TUESDAY - THURSDAY : 11am - 9pm FRIDAY - SUNDAY: 9AM - 10PM Now open for Patio Dine-in, take out and Delivery! Book your Guelaguetza reservation on Resy\n\n\n"}" data-block-type="22" id="block-yui_3_17_2_1_1619153070903_226860"> ------------------------- GUELAGUETZA IS A RESTAURANT, BOUTIQUE MARKET, AND AN ADVOCATE OF OAXACAN CULTURE IN LOS ANGELES Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacan ingredients. Guelaguetza’s mission is for all of its patrons to live and experience Oaxaca through all ofits dishes.
Today, Mr. and Mrs. Lopez are retired and have paved the way for their children, Paulina, Fernando Jr, Elizabeth and Bricia Lopez. This new generation of Oaxaqueños has taken upon themselves the responsibility of not only continuing their family’s restaurant success but also expanding its legacy. Recently they launched their online retail store where fans can purchase Guelaguetza’s famous mole and signature Michelada mix. The Lopez’s have undoubtedly become ambassadors to Oaxacan cuisinein Los Angeles.
Their hard work, dedication and love for their culture have earned them features and mentions in publications such as Los Angeles Times, Jonathan Gold's 101 essential restaurants, The New York Times, GQ Magazine, Esquire, Los Angeles Magazine, Oprah Magazine, The New Yorker, Travel and Leisure, Sunset Magazine and others. Most recently, Guelaguetza was awarded The James Beard Award for the American Classics category, the most prestigious award in the culinaryindustry.
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