For one rare night, chefs Josh Gil and Daniel Snukal take their semi-underground, pop-up restaurant legit, bringing Supper Liberation Front to Oaxacan stalwart Guelaguetza. Think of this as a taste of things to come. What things? We can't say.
Gil, who earned his Michelin star while serving as the chef de cuisine at Joe's Restaurant in Venice, and Daniel Snukal, who trained with Masa Takayama, Pierre Gagnaire and Hiro Urasawa, will serve seven courses of contemporary Oaxacan fare including one with chapulines (grasshoppers), one with agave worms and a dessert made with Oaxacan chocolate.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Bricia Lopez, who helps run Guelaguetza, Pal Cabron and Natura Oaxacan Juice Bar along with her father (Fernando Sr.) and brother (Fernando Jr.) recently returned from a one-week "fact finding mission" to Oaxaca.
"Daniel and Josh do amazing things -- and for only $45 dollars," Lopez says. "I wanted to really shine a light on them. I just love what they're about. They're really down-to-earth people who love to cook and experiment with these crazy combinations. I went to one last night. We had roasted tomatoes with carrot ice cream on the side, things that are just like crazy. They come and explain everything to you."
Each course will be paired with a Pierde Almas mezcal presented by distillery owner Jonathan Barbieri. La Descarga barman Pablo Moix will also be on hand, mixing otherworldly cocktails.
It happens Friday, Sep. 24 at 7:30 p.m. (one seating only) at the Guelaguetza on Olympic Blvd. Cost: $45. (Cocktails not included.) Reservations strongly recommended.