Elote tamal at Corazon y Miel is a rustic cornbread-like wedge that is baked with creamed corn, corn meal, chile poblano rajas, Oaxacan cheese and then pan-roasted in butter. (Javier Cabral / Los Angeles Times)
A whole turkey leg garnishes the pozole at Corazon y Miel. (Javier Cabral / Los Angeles Times)
Among the new brunch menu items at Corazon y Miel is the huevos rancheros. (Javier Cabral / Los Angeles Times)
Salmon toast for brunch at Corazon y Miel. (Javier Cabral / Los Angeles Times)
Corazon y Miel’s version of biscuits and gravy includes house-made Duroc pork chorizo. (Javier Cabral / Los Angeles Times)
Corazon y Miel’s Bloody Mary includes carnitas-washed mezcal, chile candy and chicharron. (Javier Cabral / Los Angeles Times)
