For a Oaxacan spot on the Westside that does a bit of everything—molotes, coloradito, chorizo-filled molcajetes, you name it—Monte Alban is your place. But the main reason we send people here is their tlayuda, which is among of our favorites in the city. The secret ingredient is the salty, fatty asiento that seasons the thicker-than-usual beans and the strips of cecina colored bright red with a spicy adobo paste that stains your fingers.