DTLA: Return to Broken Spanish

tostada

tostada

 

A few months ago, I went back to Broken Spanish for a fabulous meal. The four of us ordered a bunch of things and shared every bite. Not shown are our plates littered with swipes of whipped carnitas fat we ate with our tortillas.

We started with the tostada which turned out to be quite spicy. Way to get the blood pumping for a fantastic meal.

Tostada – marino di chicogga, cauliflower escabeche, pomegranate, chile casabel

 

tiny ice

something whiskey with tiny ice

 

Admittedly sometimes I don’t record everything I eat and drink. So when I hit happy hour at Broken Spanish a couple of weeks ago, I just ordered the whiskey drink with the “tiny ice.” Get it if you like the citrus-y drinks with crushed pebble ice. It’s such a fab drink that it’s gone in no time flat.

camote

camote

Though I’m quite the meat eater (bring on the offal), I do enjoy my veggies. This sweet potato dish with pig tail fulfills both desires at once. It’s slightly spicy but it’s tempered by the luscious sweet potato.

Camote – sweet potato, pig tail, trompa, chile de arbol, verjus

lamb neck tamal

lamb neck tamal

 

The lamb neck tamal with king oyster mushroom and Oaxacan cheese was absolutely fantastic. It’s a favorite for a reason and I going to guess they sell a thousand a night.. maybe more!

chochoyotes

chochoyotes

 

We had the most interesting dumplings made out of masa. The chochoyotes were also fun to say! The little dimpled dumplings were served in a wonderful broth of green garlic and pasilla pepper.

Chochoyotes  – masa dumplings, potato, green garlic, pasilla

 

needs a name

needs a name

 

During happy hour, bar manager Mike Lay handed me a drink that he said needed a name. It’s a tart drink with La Nina bacanora, verjus, lime and chamoy. It’s really refreshing and I’m anticipating the summer ahead.

 

chile relleno

chile relleno

 

What I love about Chef Ray Garcia’s modern Mexican cuisine is how he embraces all the wonderful produce at the farmers market. Who says Mexican food can’t feature kale? When cooked just right, you’ll think this chile relleno was “traditional.” At the very least, it’s authentically good food.

chile relleno – poblano, potato, kale, lemon, soubise

pollo prensado

pollo prensado

Remember how I said bring on the offal? Well, how about cock’s comb? That’s right, I’ve pretty much eaten every single part of a chicken now including what I view as it’s funny little cap. Ah, the poor rooster, who knew your comb was so tasty? The pollo presado could almost be called comb to tail as there’s chicken thigh and skin as well. All right, not tail. I don’t want to eat feathers!

Pollo presado – cock’s comb, chicken thigh, chicken skin, guajillo

 

El Gallito Valiente

El Gallito Valiente

 

What’s great about the drinks at Broken Spanish are how well they go with the food. Not just similar and unifying flavors but they add their own flavor to the party. El Gallito Valiente with mezcal and gin seemed exactly right. I don’t go for hybrid spirits but when mixed by a skilled bartender, the two worked harmoniously.

El Gallito Valiente – El Silencio mezcal, gin, passion fruit falernum, habanero, lime

chile mango panna cotta

chile mango panna cotta

 

When you’re so full, you get three desserts? Just kidding, we were only going to go for a small dessert but it turns out we found extra room in our hollow legs. Hah! The chile mango panna cotta was a favorite.

abuelita hot chocolate

abuelita hot chocolate

 

And for that simple dessert, get the abuelita hot chocolate with a scoop of creamy goat milk ice cream liberally garnished with caramel.

mil hojas

mil hojas

 

But the truly beautiful mil hojas is the dessert to get. The tart, delicate, not-too-sweet masterpiece stole the whole dessert show.

Now I’m wondering what’s the next special occasion to go back to Broken Spanish. Or getting cocktails and a couple of dishes to share at happy hour is maybe the way to go if you want to make it a monthly thing.. or a weekly thing!

Broken Spanish 

1050 S Flower St., Los Angeles, CA 90015  —  (213) 749-1460
 
© The Minty  2016
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