That was followed by the Tamales with Fava Bean, Pea, Swiss Chard, Hoja Santa and Sungold Salsa ($12) and the Tamales with Lamb Neck, King Oyster Mushroom and Queso Oaxaca ($15). Again delicious.
I love the Mexican Street Corn, so we ordered a side of the Esquites with Kewpie, Manzano and Parmesan ($8). This dish was surprising spicy, but so good!
And the parade of food continued… Mushrooms with Black Garlic, Chile de Arbol, Verdolaga on top of Griddled Masa ($16), Chile Relleno made with Poblano, Potato, Kale, Lemon and Soubise ($13) and the Quesadilla filled with Oxtail, Plantain, Habanero and Salsa Quemada ($14). All were great!
The only disappointing dish was the Enchiladas filled with Squash, Rajas, Quesillo topped with a Charred Eggplant Sauce ($15). It was good, but a little bland compared to everything we had ordered.
Of course we ordered more rounds of drinks before the arrival of the dish we were all waiting for (but for different reasons)… the Cabeza. It was half of a Lamb’s Head served with Pickled Onion and Cabbage ($28). Um… NO! I do apologize for the photo, but you have to see it to believe it. Now my friends tore that thing apart… literally. They devoured it, including the brain and the eye. They loved it. It was definitely worth ordering for the spectacle alone.
We really enjoyed the food at Broken Spanish. As the restaurant’s website says, “The cuisine is expressed in bold yet refined flavors. Preparations demonstrate elements of long-established tradition, while finished dishes are showcased with modern appeal,” except for the lamb’s head. There was nothing appealing about that thing!
Oh, be sure to check out Chef Roy Garcia’s other restaurant, the more casual B.S. Taqueria on 7th Street.
Broken Spanish 1050 S. Flower Street (at 11th Street) 213.749.1460