The Facts
On November 4, 2026, Getty announced a talk and tasting by Los Angeles chef Bricia López at the Getty Center on November 15, 2026. López, whose family opened the Oaxacan restaurant Guelaguetza in 1994, will present mole, chocolate, mezcal, and more while discussing how food serves as a living archive. The event runs alongside the museum’s exhibitions “Instante/revelación: Moments in Mexican Photography” and “Every Minute Is History: Five Views of Los Angeles.” In a Q&A, López described family recipes as “almost like a photograph of your family,” and recounted meeting a man in Mitla, Mexico, who remembered deceased relatives through food rather than photographs because his family had no camera.
The Signal
The program links Oaxacan culinary tradition to documentary photography, signaling a wider museum interest in food as a means of preserving culture. For López, the event is also a platform for regional Mexican cuisine and her forthcoming Day of the Dead cookbook, which extends her earlier volumes “Oaxaca” and “Asada.” The pairing suggests that institutions increasingly treat recipes—like photographs—as archival material worthy of exhibition and scholarly attention.
- People: Bricia López
- Museums: Getty Center
- Locations: Los Angeles
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