"The highly anticipated return of chef Ray Garcia's modern Mexican-American restaurant Broken Spanish has arrived. Broken Spanish Comedor opens Thursday, October 23, in Culver City as a perma-residency with nods to Broken Spanish, which closed in 2020 during the pandemic, and menu allusions to Garcia's locally loved B.S. Taqueria. Back is the iconic serape American flag, macrame, and hanging ferns to blend elements of Garcia's former restaurants, all balanced by warm neutral interiors designed by Candace Shure of Shure Design Studio."
"Lush green plants, supplied by Plantitas Verdes, give the restaurant the feel of a country home within the sharply angled A-frame. The dining room evokes a sense of conviviality with polished chestnut tables and chairs brightened by textured ochre walls and pendant lights that emit a hazy glow in a reimagined comedor. Inspired by the home-style comedors of Mexico, typically small family-run market stalls or open-air roadside restaurants serving regional cuisine, Garcia's restaurant feels intimate and intentionally staged."
"In the comedor, hospitality begins with the botanas. At Broken Spanish Comedor, Garcia spreads pea guacamole on a low-profile tostada dressed with julienned heart of palm and carrots, fennel, and salmon roe. It would not be wrong to order extra tortillas de nixtamal to cradle spicy duck meatballs covered in salsa chipotle, best paired with refried lentils, a dish that Garcia served at Broken Spanish. Entradas feature a smoky Caesar salad in an umami-rich black garlic dressing and fideos verdes, a dry, green pasta full of herbal notes of anise, tarragon, hoja santa, and fennel."
Broken Spanish Comedor opens October 23 in Culver City as a perma-residency that merges elements of Broken Spanish and B.S. Taqueria. The space pairs an iconic serape American flag, macrame, hanging ferns, and warm neutral interiors by Candace Shure with lush plantings from Plantitas Verdes inside a sharply angled A-frame. The dining room features chestnut tables, ochre walls, and hazy pendant lighting to evoke an intimate, home-style comedor. The menu emphasizes botanas and entradas, including pea guacamole tostadas, spicy duck meatballs with salsa chipotle and refried lentils, smoky Caesar with black garlic, fideos verdes, and a pollo rostizado over an almond-like mole almendrado, blending modern Pocho cuisine with Indigenous Mexican ingredients.
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