"I visited recently and also fell for the mushroom coca - a savory flatbread loaded with fontina cheese and a combination of cremini and shiitake mushrooms. The dish feels infinitely shareable; although the combination of cheese and dashi cream sauce can seem heavy, a generous sprinkling of red pepper flakes supplies heat that cuts through some of the richness while yuzu provides welcomed acid. Pair the mushroom coca with a spicy margarita (I recommend the le dräQ cocktail that uses zhoug hot sauce)"
"Goat and lamb barbacoa have a rich history in Los Angeles and across California, a tradition continued by Indigenous Mexican communities across the state today. I get excited by barbacoa whenever I encounter it, whether across the street from a Department of Motor Vehicles outpost in Arleta or on an Alta California menu such as the one at Broken Spanish Comedor, the revival restaurant opened by chef Ray Garcia in Culver City in late 2025."
Mushroom coca at Le Dräq is a savory flatbread topped with fontina, cremini and shiitake mushrooms, dashi cream sauce, red pepper flakes, and yuzu for acidity. The combination balances richness with heat and citrus and is recommended with a spicy margarita, specifically the le dräQ cocktail made with zhoug hot sauce. Broken Spanish Comedor serves lamb neck barbacoa infused with guajillo and presented in its consomé with minced onions, cilantro, and lime. The barbacoa is paired with velvety refried lentils and hand-pressed blue corn tortillas, reflecting Indigenous Mexican barbacoa traditions in Los Angeles.
Read at Eater LA
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