Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times.
A few months ago, we visited B.S. Taqueria, Chef Ray Garcia’s more casual prelude to his modernist restaurant, Broken Spanish. Those with adventuresome palates will do especially well here with Garcia’s snout-to-tail approach, featuring dishes like moronga (blood sausage) pollo prensado and lamb cabeza.
What to Order: Start with the mezcal-tequila cazuela and work your way through the botanas to the chile-soaked rabbit mixiotes and Mexican-spiced chicharrón entradas.
Location: 1050 South Flower Street, Los Angeles, (213) 749-1460 brokenspanish.com
Pro-tip: Come with a group so that you can share your way through the menu.