MICHELIN Guide’s Point Of View
Broken Spanish bustles with a pre-performance and after-work crowd near the Staples Center. A communal table, kitchen counter, two dining rooms and humming sidewalk area offer a nice range of seating for groups of any size. Cement block walls and wood floors amplify the revelry. The food is equally buzzy and modern, thanks to native Angeleno, Chef Ray Garcia, whose Mexican cooking delivers flavor-forward dishes like ribeye carne asada with salsa molcajete. Tender poached rabbit cooked with thin strips of nopales and meaty bacon brims with succulent juices, cradled in thick and chewy blue corn tortillas. Local ingredients and vibrant flavors come alive in small plates like roasted beets with zesty, earthy achiote salsa alongside thick tortillas for sopping.