The Broken Spanish Comedor Dining Guide: Reservations, Menu Highlights, and Chef Profile
The menu at Broken Spanish Comedor avoids filler. While longtime regulars will spot updated echoes of Garcia's classics, the kitchen leans into brighter, more acidic flavor profiles that keep heavy fats in balance.
Start with the Chicharrón. A staple of Garcia's repertoire, this version pairs crisp pork belly with an elephant garlic mojo and thinly sliced radishes dressed in white vinegar and citrus. The crackling skin shatters cleanly, balanced by a sharp acidity that cuts through the rich pork belly.
The vegetable plates display equal technical rigor:
- A sweet potato tamal bound with brown butter, charred chile serrano, and goat cheese. It leans savory, with a soft crumb that showcases Garcia's masa craftsmanship.
- Steamed Pacific littleneck clams floating in a broth spiked with house-made chorizo, blistered scallions, and roasted lime juice, served alongside charred bolillo bread.
- Thinly shaved beef tongue braised until tender, finished on the wood-fired grill, and garnished with an onion escabeche and a vibrant tomatillo-avocado purée.
Skip heavy desserts in favor of the agave-sweetened flan de elote, a sweet-corn custard accompanied by a sea-salt caramel drizzle and toasted pepitas.
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