Taste Test: Broken Spanish, A Tepache Fizz

By RENÉE GEORGE
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Helmed by the evolution and hands of Chef Ray Garcia, new hot spot Broken Spanish in DTLA hosts a flavorous menu and a pineapple inspired drink that brought us to our knees like, “Wait, don’t go!” as we looked at the bottom of our empty glass, another one guzzled down in a frenzy. It’s called the Tepache Fizz and in it,  tepache—the peel and rind of pineapples—is housemade and readily available on draft. Beverage director Michael Lay mixes that with pilconcillo, spices, citrus, tequila, genever and sherry, making it the perfect match to a summer’s eve dinner night out. Can you now envision our need for more vividly now?

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As for the food: bold, refined and with Latin influence—Garcia draws inspiration and flavors from a diverse community being that he’s born and bred in LA with a powerful influential Latin upbringing. The Pipian (turkey leg, corn and okra) satisfied us plenty, along with shared plates we sought as apps like Rebanada (pan dulce, foie gras butter, piloncillo) and Chile Relleno (poblano, potato, kale, lemon, soubise). With hyper-unique items, drinks and an uplifting atmosphere, get your palette ready and make a night of your own Broken Spanish. 

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Featured image via Eater LA.




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