19: Salsa de Chorizo Con Cesina at Gish Bac.
Gish Bac, the Oaxacan restaurant in Mid-City, is best known for its barbacoa, and for good reason. The weekend-only goat and lamb barbecue is destination-worthy. But in the weeks since my review of the restaurant, the dish I've been craving is the salsa de chorizo con cesina.
The dish highlights a lot of Gish Bac's strengths. Bulbous rounds of house-made chorizo, with a depth of flavor not unlike blood sausage, nestle up to cesina — thinly sliced pork. Everything is swathed in a bright tomato sauce that's so fruity I originally suspected the addition of tamarind. But the owners claim the fruitiness comes simply from the long-cooked fresh tomatoes as well as epazote, a Oaxacan herb.
It's a meaty, saucy, spicy plate of food, one of those dishes that's as comforting as it is exotic.
Want more Squid Ink? Follow us on Twitter or like us on Facebook
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.