The hot drink at Gish Bac is made with rich Oaxacan chocolate. (Irfan Khan / Los Angeles Times)
Oaxacan lamb barbacoa is served at Gish Bac on the weekends. (Irfan Khan / Los Angeles Times)
Oaxacan barbecued goat is flavored with dried red chiles, cloves and ripe tomatoes. (Irfan Khan / Los Angeles Times)
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Gish Bac does a booming takeout business. Co-owner Maria Ramos learned the art of barbacoa at her family’s stand at Oaxaca’s Sunday market in Tlacolula. (Irfan Khan / Los Angeles Times)
