Bricia Lopez: Mole, Mezcal, and a Koreatown Classic

What happens when your parents leave the country… and hand you the keys to one of L.A.’s most iconic restaurants?

Bricia Lopez is the co-owner of Guelaguetza — the Koreatown Oaxacan institution that’s been serving up rich moles, mezcal, and culture for over 30 years. Named a James Beard American Classic and a winner of the L.A. Times Gold Award, Guelaguetza has done more than any other restaurant to bring Oaxacan food into the heart of Los Angeles — and onto menus across the country.

In this episode: how Bricia felt like she was moving to Disneyland when she immigrated to L.A. as a child, what it was like to suddenly run a landmark restaurant in her twenties, and how she and her siblings have honored their family’s legacy while expanding its reach. She also shares stories of late nights, early struggles, what it’s like to have mezcal cocktails named in her honor — and what it takes to carry tradition forward in a city obsessed with the next big thing.

We recorded this one behind the scenes at Guelaguetza — squeezed into her sister’s office, surrounded by the beautiful mess of a real working restaurant. And yes, I left with a mole sampler platter. Because, occasionally, podcasting does have its privileges.

And one more thing — I actually asked Bricia Lopez, a James Beard Award–winning cookbook author, whether she’s a good cook. You'll want to hear her answer.