The story behind the mole
Filemon left Oaxaca at 18 with a dishwasher's apron and a head full of recipes. What he built in Santa Monica is the real thing.
SaMo's Oaxaca | Our Story
From Dishwasher to Chef-Owner
Filemon arrived in Los Angeles at eighteen with no shortcuts — just a willingness to learn every job a kitchen demands, from dishwasher on up. He carried the flavors of Oaxaca with him the whole way.
Lincoln Blvd, 2016
Filemon and Yuliana opened Somos Oaxaca on Lincoln Boulevard in Santa Monica — built with their own hands, rooted in the food they grew up with.
The Ingredients Don't Lie
The mole is sourced directly from Oaxaca. The tortillas are handmade from corn every day. Quesillo, chapulines, tlayuda — this is what sets the menu apart, and none of it cuts corners.
A Second Neighborhood
When the community kept showing up, Somos Oaxaca expanded to Venice Blvd in Western Heights — becoming a fixture in a second corner of LA. Two locations, same family, same kitchen standards.
The Reviews Say It Best
Eater LA named us a favorite. Over 100 guests left five-star reviews. A 4.9-star rating built one plate at a time — come taste what all the fuss is about.
