Advertisement
Food

Broken Spanish

Chicharron, elephant garlic mojo, radish sprout and pickled herbs at Broken Spanish.

Chicharron, elephant garlic mojo, radish sprout and pickled herbs at Broken Spanish.

  (Anne Cusack / Los Angeles Times)

Broken Spanish

The camote with sweet potato, pigtail, trompa, chile de arbol and verju.

  (Anne Cusack / Los Angeles Times)

Broken Spanish

Chef Ray Garcia plates chicharrones.

  (Anne Cusack / Los Angeles Times)

Broken Spanish

One of several dining areas at Broken Spanish.

  (Anne Cusack / Los Angeles Times)

Advertisement
Broken Spanish

The Cazuela, consisting of mezcal, blanco tequila, Mandarine Napoleon, lime, fresh jicama, pineapple and Fresno chili, is served in an earthen Cazuela dish with some pretty flowers.

  (Anne Cusack / Los Angeles Times)

Broken Spanish

The bar at Broken Spanish.

  (Anne Cusack / Los Angeles Times)

Broken Spanish

Chile mango.

  (Anne Cusack / Los Angeles Times)

Broken Spanish

One of several dining areas at Broken Spanish.

  (Anne Cusack / Los Angeles Times)

Advertisement
Broken Spanish

Rosario Joaquin makes the blue corn tortillas for customers at Broken Spanish.

  (Anne Cusack / Los Angeles Times)

Broken Spanish

The blue corn tortillas with carnitas fat at Broken Spanish in downtown Los Angeles.

  (Anne Cusack / Los Angeles Times)

Food

More From the Los Angeles Times

Most Read in Food

Advertisement