Casa Gish Bac

Tucked away in Pico-Union, Casa Gish Bac brings the soul of Oaxacan cooking to Los Angeles in a space that feels more like a family gathering than a typical restaurant. This family-run operation has relocated to what was once an event venue, giving it an unexpectedly spacious feel with tables spread generously apart. But don’t let the unconventional setting distract you—the real magic happens in the kitchen, where traditional recipes are executed with remarkable skill and care.

The star attractions here are undoubtedly the barbacoa dishes. The weekend-only barbacoa blanco showcases lamb slow-roasted with avocado leaves until impossibly tender, while the rojo version available throughout the week delivers deep, earthy spices in every bite. Order it plated with tortillas and those velvety mashed black beans, and you’ll understand why regulars keep coming back. The costillas en coloradito is another standout—fried pork ribs that soften beautifully in a mole that somehow manages to be tangy, spicy, and sweet simultaneously.

For the full Casa Gish Bac experience, don’t miss the signature tlayuda. This giant crispy tortilla serves as the foundation for layers of flavor: nutty rendered pork fat, savory bean paste, generous amounts of shredded quesillo, and house-made tasajo and cecina with just the right amount of char from the plancha. It’s substantial enough to share with the whole table, though the temptation to claim it for yourself is very real.

Whether you’re gathering a group for a leisurely lunch or seeking an authentic taste of Oaxaca without the flight, Casa Gish Bac delivers the goods. The unpretentious atmosphere and generous portions make it ideal for family-style dining where everyone can sample a bit of everything. Come hungry, bring friends, and prepare to leave thoroughly satisfied.