""It was telling my story, telling the story of people like me," Garcia said of the first Broken Spanish. "It is Mexican and Mexican American food through the lens of a third-generation Angeleno. "In 2015," he adds, "restaurants like this did not exist. Since then there have been, thankfully, a lot more restaurants like that.""
"Five years later, the refried lentils, the chicharrón and the albondigas are back, as is the house nixtamalization process for heirloom, Mexico-grown corn used in Garcia's tamales, tortillas, tostadas and even desserts, which feature a corn-cake take on tres leches and a chocolate torte crust made with masa."
"Garcia sees Broken Spanish Comedor as a more pared-down, "approachable" offshoot of the original with more comfortable touches: a riff on his mom's enchiladas, for one, and another on his mom's fideo. It's a little lighter, a little more affordable, a little more homey."
Ray Garcia reopened Broken Spanish as Broken Spanish Comedor in Culver City after the original closed in 2020. The new comedor revives signature dishes such as refried lentils, chicharrón and albondigas while maintaining the restaurant's house nixtamalization process using heirloom Mexico-grown corn for tamales, tortillas, tostadas and desserts. Dessert offerings include a corn-cake take on tres leches and a chocolate torte crust made with masa. The comedor presents a pared-down, approachable, homey experience with riffs on his mother's enchiladas and fideo, positioned as a lighter and more affordable iteration of the original.
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