A selection of menu items at Bricia Lopez’s Guelaguetza, photo courtesy of Guelaguetza


Flavors of Mexico

Tuesdays, October 24, November 14, December 12, 7:30–9:00 p.m. (3 sessions)

About the Program

Inspired by the fall exhibitions—Another Promised Land: Anita Brenner’s Mexicoand Surface Tension by Ken Gonzales-Day: Murals, Signs, and Mark-Making in LA—explore various regional cuisines of Mexico through lectures, cooking demonstrations, tastings, and opportunities for hands-on participation.

Savor these three sessions:

  • October 24: Gilberto Cetina (Holbox) shares his recipe for Yucatán fish. Born in the Yucatán Peninsula of Mexico, Cetina draws his inspiration from the region’s traditional flavors. Without formal culinary training, he learned to cook at his family’s restaurant, Chichen Itza, where he worked alongside his father for fifteen years and took over as chef in 2010. In 2017, he opened Holbox, a seafood stand that focuses on fresh ingredients, bold flavors, and simple preparations. 
  • November 14: Jimmy Shaw (Lotería! Grill) prepares specialties of Mexico City. Shaw was born and raised in Mexico City, and is the founder and executive chef of Lotería! Grill, the highly acclaimed Mexican restaurants at Farmers Market Los Angeles, Hollywood Boulevard, Downtown LA, and LAX. Jimmy opened Lotería! Grill at Farmers Market LA in July of 2002, after a successful, seventeen-year career in advertising and film production. Jimmy travels frequently to Mexico where he continues to study regional cooking, ingredients, and customs.
  • December 12: Bricia Lopez (Guelaguetza) makes Oaxacan mole. Born and raised in Mitla, Oaxaca, rich in culinary tradition and indigenous food culture, Lopez comes from a long lineage of Oaxacan Mezcal craftsmen. She grew up in her grandmother’s kitchen, where alongside her mother and sisters, lived the traditions of mole and true artisanal cooking. Her father founded the restaurant Guelaguetza in 1994. She is currently a partner at Guelaguetza and spearheads all operations alongside her three siblings. 

Speakers subject to change.

Flavors of Mexico ClassGilberto Cetina, Jimmy Shaw, and Bricia Lopez

Facilitator: Lara Rabinovitch, PhD, is a specialist in food culture and history. She recently served as the consulting producer for City of Gold, the documentary about food writer Jonathan Gold. She has also written for the Los Angeles Times, VICE, Lucky Peach, and other outlets. She co-edited the book Choosing Yiddish: New Frontiers of Language and Culture and is teaching Jewish history at Occidental College.