Hi @PorkyBelly,
My friend did, and said it was really good. I was definitely eyeing that dish, but we opted for the Duck and Rabbit first. 
Looking forward to your report!
1 Like
Good, not sure I would order again though, not a type of dish that I crave.
1 Like
Fantastic reports as usual. I agree about the cocktails. They are good but not utterly captivating like Rivera had.
Can’t wait to return.
2 Likes
Skip the coracoles, sauce obliterates the snails. Chile relleno is quite good.
1 Like
Hi @Sgee,
Thanks for the info on the coracoles; I was curious about those, as well as the chili relleno (which sounds like a winner).
1 Like
stuffed squid - green chorizo, heirloom brown rice, fava leaves, ravigote
Wow, this was fantastic. Tender squid, stuffed with a slightly spicy chorizo and the ravigote sauce just gave everything a fresh brightness to the dish. Loved the fried fava leaves for texture too. Thanks for the rec @Chowseeker1999.
camote - sweet potato, pig tail, trompa, chile de arbol, verjus
Another winner, they used what looked like a Okinawan purple sweet potato, that was sweet enough to balance the fatty piggy parts and the heat from the chile de arbol. This dish would be perfect if they crisped up the tail and snout a little for some texture.
duck - grape, peanut, mole, chile tepin
And the hits keep coming, the duck was the bee’s knees. Up there with Charcoal’s 21 day aged duck and so much better than the lame duck at republique.
The nutty slighty sweet mole sauce was great with the perfectly cooked tender half duck. Thanks again @Chowseeker1999.
Fyi, they open at 530 so i think @linus can order this and be back in bed by 8.
baked oaxaca - lemon curd, chocolate sponge, meringue, vanilla-gusano powder, mole ice cream
And this dessert made dinner a perfect 4 for 4. Sweet, tart, and slightly spicy, all balanced perfectly.
I will definitely be back to try the lamb neck, quesadilla, carne asada, chile relleno, chicharron, rabbit, snapper, tres leches…
12 Likes
Hi @PorkyBelly,
So glad you liked it!
I was so tempted to order the Baked Oaxaca (a cute take on a Baked Alaska). It sounds like a real winner!
And yes, I also thought that Broken Spanish’s Duck was right up there for enjoyability with Charcoal’s Liberty Farms Duck. Thanks for the report!
2 Likes
Those snails are a weird dish. I felt the sauce was really special and I absolutely picked up the flavor of the snails in that sauce. But then the snails themselves had little left. Kind of like chicken after its been used to make stock. As if all the good stuff ended up in the sauce. If they lightly cooked fresh snails and added them to that sauce the dish would be pretty great. But that would be cost prohibitive.
Still, kind of worth it just to eat that sauce with those exceptional tortillas.
1 Like
Had the ribeye again last night. Even though it was cooked slightly more than last time, just so so good. Really enjoyed the flan too.
Service fine, but probably the weakest part of the restaurant.
3 Likes
Any idea where they source the ribeye from? Or what they do to it (aging, spicing, etc)?
Went last week after charcuterie and pig’s tail at Cassia, planning to do get the chicharron, but dropped that plan when I found out it was not the appetizer portion of crunchy skin I imagined but rather a main-course portion of pork belly. So instead I got the cabbage salad and camote (which had a little more pig tail). Great stuff, really looking forward to going back for a full meal.
4 Likes
The stuffed squid was great as usual but the highlight and the surprise of the night was the carne asada. Everything just complemented each other, the steak was perfectly medium rare, potatoes were crispy and soft, onions were sweet and tender, and the salsa had this underlying heat that brought everything together. Thanks @DTLAeater for the rec, great dish.
stuffed squid - green chorizo, heirloom brown rice, fava leaves, ravigote
lamb neck, king oyster mushroom, queso oaxaca
chile relleno - poblano, potato, kale, lemon, soubise
carne asada, rib eye, maui onion, fingerling potato, salsa molcajete
9 Likes
Hi @PorkyBelly,
Nice report! Thanks for the reminder to try that Carne Asada, hopefully soon!
1 Like
Indeed, this place has only gotten better with time.
When I was last there, they had blue tortilla ice cream. One of the more interesting and delightfully textured ice creams I’ve ever had.
Walked in without a reservation around 8:30 on Saturday and there were seats at both bars. Our good luck that there were no events going on, or if there were they didn’t draw a Broken Spanish crowd. The bartender said Lakers fans are and Clippers fans aren’t.
Chicken Necks: Chile de Arbol, Lime Salt $13
These were great. Four to an order. Did not need the sauce.
Pollo Prensado: Chicken Thigh, Chicken Skin, Cock’s Comb, Guajillo $13 + $4 tortillas
Small portion but rich. Spicy and sour, reminded me of Korean food. Good combination with the necks and a Lurton Guadalupe Chenin.
Chicharron: Elephant Garlic Mojo, Radish Sprout, Picked Herbs $39
Perfect. Some serious skill in the kitchen to get that super-crunchy skin while keeping the meat juicy. So good. Went well with a Bichi “Santa” Pais.
Beet Pibil: Yellow Beet, Achiote, Pickled Onion, Bitter Greens $14
In a way this was the most impressive dish: there were a lot of flavors in the mix, including chiles and I think canela and clove, but all subdued so as not to overpower the relatively delicate flavor of the yellow beets. Nice foil to the fatty pork.
Cabbage: Cueritos, Cilantro $8
Also a nice foil to the pork. The little bits of pig skin give a fun textural contrast.
Great meal. That was a lot of food for two. Did not have room for dessert.
5 Likes
Happy hour (until 7:00 Mon.-Fri.) menu:
The bartender said the happy hour version is only three necks. Still a great deal.
3 Likes
The chicharon, the cabbage and some of their tortillas is my favorite dish in the city. Can’t think of a better pork dish.
1 Like
didn’t know Broken Spanish had $1 oysters. Nice!
1 Like
Darn it, why did I open this page and look at the Chicharron pics before lunch? 
Nice report @robert. Glad you liked it.
1 Like
Delicious dinner here tonight. Highlights were the chicharron, beet pibil, and tortillas with a cod queso fundido. Lamb tamale and carne asada running right behind. This place is a little on the expensive side, but the food is wonderful.
Unfortunately they did not have the beautiful stuff squid dish in some posts here. I’ll be back when that makes its way back to the menu.
1 Like