Broken Spanish brings together a trifecta of Chef Garcia, with restaurateur Bill Chait (with a crazy high batting average for home runs in the restaurant space) and fantastic beverage director Mike Lay, whose bar program at another downtown favorite Faith & Flower has impressed us so much we're
If you've ever tried Mike's inventive take on English Milk Punch at Faith & Flower (which took three days to make, was so easy to drink, and instantly became one of our favorite cocktails in the city): you'd be as excited as we were to check out this Mexican inspired take on the punch. And it delivered: well balanced, lots of depth and flavor while going down clean, smooth and refreshing.
And yes, I had to Google piloncillo too. It's an unrefined Mexican sugar made from boiling down cane juice, and molding it into shape (usually a cone shape, which provides the origins for the name). I haven't tasted it on its own, but it's described as caramel-like in flavor, but with some smokey-ness that adds depth.
We loved it in the drink, and was pleased to see it again on the food menu, used in the Rebenada ($12) pan dulce, foie gras butter, piloncillo. So foie and butter of course are not normally associated with Mexican food - but here is where Chef Garcia's creative crucible of LA flavors is put to work - french ingredients meets mexican in a slice to haunt my dreams. It's at once savory, earthy, sweet, creamy rich and decadent with the delicate crunch of salt crystals and caramelized sugar layer that is so thin it's not even visible (like the top of the most skillfully executed creme brulee), and soft sweet pillowy bread below.
This is one of the best bites of foie I've had in the city, and I've had a lot. We ordered a second plate before we'd even finished the first - it was great as dessert as well, a perfect way to bookend the meal.
Under the Tortillas section, we were drawn immediately to the Whipped Carnitas Fat ($7) - who can refuse pork fat with fresh beautiful blue corn tortillas? Unfortunately though, for us, this turned out to be our least favorite, only because we are not big fans of spiciness, and the whipped carnitas fat packed an unexpected punch - we really wanted to love this but our scorched taste buds hadn't recovered enough after several glasses of
That Chef Garcia is skilled at handling pork is verified by his two-time crowning as 'King of Porc' at Cochon 555, the nationwide competition dedicated to the better white meat - and it's also evident with this dish.
On a 7 point scale:Flavor - 6 bites
Presentation - 6 bites
Originality - 6 bites
Ambience - 6 stars
Service - 6 stars
Overall experience - 6 bites
Price - $$$ (2 bite marks)
Probability of return visit - 100%
1050 S Flower St, Los Angeles, CA 90015