"The silky side dish has haunted my memory since the last time I had it at Broken Spanish's pop-up at the now-defunct Neuehouse in Hollywood. Shirking the more common refried pinto, Garcia cooks lentils down with epazote until tender before blending them with salty quesillo. I finally made my way to Broken Spanish Comedor last week and the refried lentils were as good as I remembered."
"Guajillo's chilaquiles are not overdone; there's dedicated simplicity to the golden-fried tortilla shards topped with a healthy spoonful of fresh crema and cotija cheese. As always, chilaquiles are best eaten quickly before the crispy tortillas absorb the salsa verde (or roja for extra heat), lessening the satisfying crunch; order a mango margarita on the side to wash it down."
Eater LA editors regularly dine out and curate their best culinary discoveries. Chef Ray Garcia's refried lentils at Broken Spanish Comedor stand out as a memorable dish, made with lentils cooked with epazote and blended with quesillo, served with soft blue corn tortillas. At Guajillo, a multi-location restaurant in the Los Angeles area, the chilaquiles showcase simplicity with golden-fried tortilla shards topped with fresh crema and cotija cheese, best enjoyed quickly before losing their crunch. Both establishments offer distinctive takes on Mexican cuisine worth visiting.
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