[dropcap size=big]A[/dropcap]long with a handful of peers, chef Ray Garcia is carving out an original Mexican-American cuisine born in the barrios of Los Angeles, reflecting the terroir of East L.A., Huntington Park and Pacoima. Less than three years in, Garcia’s flagship operation is turning out some of the best food in the city, preparing a jaw-dropping whole pork belly chicharrón served with heirloom corn tortillas, a delicate potato and kale chile relleno drowned in a soubise, and spicy chicken necks fried Tijuana-style. Garcia’s food draws on his experiences as a Mexican kid growing up in L.A., his serious culinary chops, multicultural L.A. and California’s diversity of ingredients, which is the essence of Alta California cuisine.
1050 S. Flower St., downtown
(213) 749-1460
http://brokenspanish.com/
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