LA Chefs Share Must-Try Dishes for the Hispanic Festive Month Celebration

Los Angeles offers various Latin American restaurants, from classic Mexican eateries serving regional specialties like Oaxacan cuisine to trendy spots featuring fresh takes on traditional dishes. Beyond Mexican food, the city offers flavors from other Hispanic cultures, including Spanish, Peruvian, and South American influences.

During the Spanish-speaking Festive Month, which runs from September 15 to October 15, we highlight several outstanding dishes in Los Angeles that showcase the chefs' culinary skills and represent their backgrounds.

Tostadas - Loreto, Frogtown

Photo Credit: loreto.la

Loreto in Frogtown is known for its seafood, blending Mexican, Japanese, and Californian flavors. Chef Paco Moran takes pride in his tostadas, especially the one topped with Baja scallops. This dish is a nod to his childhood, as he grew up enjoying seafood. The tostada is unique with its wasabi aioli and Santa Barbara uni, combining flavors from various parts of California. The use of fresh, high-quality ingredients and a blend of different tastes makes Loreto a must-visit for seafood enthusiasts.

Chiles Rellenos - Guelaguetza, Koreatown

Photo Credit: instagram.com/laguelaguetza

Guelaguetza is known for its authentic Oaxacan cuisine, and the chiles rellenos are a must-try. 

This dish features stuffed peppers filled with cheese or meat and coated in a light batter, perfectly complemented by a rich tomato sauce. Guelaguetza's dedication to Oaxacan traditions has made it one of the most beloved Mexican restaurants in Los Angeles, earning it a James Beard Award.

Paella - Gasolina Cafe, Woodland Hills

Photo Credit: instagram.com/gasolinacafe/

Photo Credit: instagram.com/gasolinacafe/

At Gasolina Cafe in Woodland Hills, chef and owner Sandra Cordero brings a fresh take on traditional paella. Since 2015, this cafe has been known for its simple dishes like Spanish tortillas and chicken sandwiches with romesco sauce. However, for a truly unique experience, you should attend one of Cordero’s monthly Paella Nights.

Although Cordero is from Northern Spain and didn’t grow up with paella, she has perfected the dish in Los Angeles. Paella, which originated in Valencia, Spain, is known for its golden color from saffron and can be made with various meats or seafood. At Gasolina, Cordero frequently experiments with different versions, from rabbit to paella with mussels, squid, and shrimp. Sandra says they enjoy finding fresh ingredients at the market and creating new paellas each month.

Tacos de Pescado - Holbox, Mercado La Paloma

Photo Credit: goya.com

Located inside the bustling Mercado La Paloma, Holbox brings coastal Mexican flavors to South LA. Chef Gilberto Cetina, a master of Yucatecan cuisine, delivers seafood-centric dishes that highlight the fresh ingredients of Southern California.

One of the must-try items at Holbox is their Tacos de Pescado—crispy fried fish served on a warm corn tortilla, topped with shredded cabbage, salsa, and a squeeze of lime. “Fish tacos are such a simple yet iconic dish,” says Cetina. “For me, it’s all about letting the freshness of the fish shine through while complementing it with the right textures and flavors.”

Holbox also offers a range of other seafood dishes, from ceviche to grilled octopus, but the fish tacos remain the restaurant's standout dish.

Mole Enchiladas - Madre, Palms

Photo Credit: instagram.com/madre_losangeles

Madre is a standout in the Palms neighborhood, known for its Oaxacan cuisine. One of their most beloved dishes is the Mole Enchiladas, where tender, slow-cooked chicken is wrapped in tortillas and smothered in a rich, dark mole sauce. Made from a blend of over 20 ingredients, including chocolate, chilies, and spices, the mole at Madre delivers a deep, complex flavor that perfectly complements the enchilada. The restaurant’s dedication to Oaxacan culinary traditions has made it a favorite for those seeking genuine Mexican flavors.

Ivan Vasquez, the chef and owner of Madre!, highlights the importance of mole in Oaxacan cuisine, calling it "the soul of the dish" and integral to Mexican culinary tradition. He emphasizes that making mole is a labor of love, involving more than 20 ingredients and requiring hours of preparation. Vasquez has built his restaurant’s reputation on perfecting this complex sauce.