The Best Café de Olla Recipe Brings Warm Spice to the Forefront | Eater

"Since opening in July, this Los Angeles hotspot shifts from conchas and coffee in the morning to drinks and dancing later beneath the glow of red neon lights. Open most days from 8 a.m. to 11 p.m. and until 2 a.m. on Fridays and Saturdays, it hosts bolero night, jazz night, and DJs, with crowds partying on the sidewalk. Co-founder Abraham Campillo set out to create a dynamic, welcoming third space, so the drinks program gives equal weight to coffee, beer, and wine—you can still get a coffee at night because it’s not just a bar and not just a cafe. Drawing on Campillo’s Mexican upbringing, café de olla is an essential menu item, and unlike some versions, the team avoids infusing coffee grounds directly into the piloncillo-and-spice syrup to prevent a burnt taste. Its runaway success has become a chance to highlight the Mexican flavors he loves, giving café de olla its moment." - Bettina Makalintal