Broken Spanish Review - Downtown LA - Los Angeles - The Infatuation
"How does that phrase go? Don’t fix what’s not broken? Yes. That’s the one. We like that phrase. It carries a lot of importance, for many different reasons. But we’d like to add at caveat to it - don’t fix what’s not broken, but definitely feel free to make it incredible. And that’s exactly what Broken Spanish, the modern Mexican restaurant in DTLA, has done. Broken Spanish takes things you’ve probably had before, like tamales and pork belly, and turns them into dishes you can only find at this restaurant. The tamale here is stuffed with lamb neck and king oyster mushrooms, and the pork belly is at least two inches tall and topped with something called elephant garlic mojo. Everything about this place works just as well as the food. The space itself is casual and sexy, and full of cool people and a contagious energy that makes you want to work harder in life. It’s also extremely flexible, making both an after-work cocktail at the bar or date night not just possible, but highly recommended. Big blow-out group dinner? Yeah, there’s a separate room for that too. But let’s talk more about that food for a second. It’s magic. You’re going to spend some money on it and you’re going to be entirely ok with it. Because as you slowly work your way through the menu, you begin to see the future. Maybe it’s your own, maybe it’s that of Mexican food as a whole, but it’s there. Reach out and grab it. Whether it’s the scallop crudo or the rabbit and liver stew dropped off at the table in a plastic bag, you realize something. The future is actually right now. The service is great, the wine list is excellent, and everything else you could possibly nit-pick at a place like this holds up its side of the bargain. Broken Spanish, you are a complete restaurant. Food Rundown Crudo We know what you’re thinking. Where the fck’s the scallop? Don’t worry, it’s in there. And it’s glorious. There’s no better way to start your meal than this. Tostada We could have this pumpkin and pomegranate seed doused tostada every Fall, Winter, Spring, and Summer. For life. Spinach Tamale It’s at this point in the meal things start to get out of hand. How does this taste so good? How? Also, does it come in bulk? Pulpo Another dish, another victory. Octopus is everywhere, so to pull off one that we’re actually still talking about? You can thank the chorizo. Chicharron Quite possibly the pièce de résistance of Broken Spanish, this gigantic mass of pork belly could’ve been completely too fatty and overbearing, and it was the opposite. This is our favorite dish here." - Brant Cox
