Many people hear the word “asada” and think carne asada tacos or burritos, or carne asada plates with rice and beans at their favorite home-style Mexican restaurant. But Bricia Lopez and Javiar Cabral, along with countless other Angelenos, know that asada transcends the confines of a taco.
Kids giggle inside a bounce house Lopez has set up, jumping almost in time to the thumping beats of music that provide the asada’s soundtrack. At one of the picnic tables, Lopez’s son has a chess game going as his mom tends the grill.
Those cheeses often appear on the memelas, tlayudas, quesadillas and botana platters served at Guelaguetza, the Oaxacan restaurant that Lopez runs in Los Angeles’ Koreatown with her siblings. What’s not on Guelaguetza’s Oaxaca-focused menu is a straight-up carne asada plate.
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