Quiadaiyn

Hector Martinez runs the Oaxacan-style restaurant with his wife and daughter. The painting on the wall is of him.

(Mel Melcon / Los Angeles Times)

April 30, 2019 11:54 AM PT

Almuerzo has beef tasajo, rice, beans, cactus, grilled onion and chili aqua.

(Mel Melcon / Los Angeles Times)

Barbacoa de chivo (goat stew, right) is served with salsa verde, bottom left, and onions, cilantro and cabbage, top left.

(Mel Melcon / Los Angeles Times)

Co-owner Melissa Martinez, left, and her parents Carmen and Hector recently opened Quiadaiyn on Venice Boulevard in Mar Vista.

(Mel Melcon / Los Angeles Times)

Melissa Martinez, co-owner of the Oaxacan-style restaurant on Venice Boulevard in Mar Vista, displays tlayuda mixta, a Oaxacan pizza consisting of a large corn tortilla with toppings of black bean sauce, cabbage, tomato, avocado, salsa and three meats -- tasajo, cecina, and chorizo.

(Mel Melcon / Los Angeles Times)

Hector Martinez works the grill.

(Mel Melcon / Los Angeles Times)

Melissa Martinez is running her first bricks-and-mortar full restaurant after years of operating Melissa’s Catering and a small takeaway-only taqueria.

(Mel Melcon / Los Angeles Times)

Barbacoa de chivo is a goat stew.

(Mel Melcon / Los Angeles Times)

Mole Colorado with chicken and rice.

(Mel Melcon / Los Angeles Times)

Melissa Martinez, left, serves customers at her family’s restaurant.

(Mel Melcon / Los Angeles Times)

Quiadaiyn

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