Staples Center

Masa and bone marrow stuffing and a Tecate-brined turkey: Thanksgiving with Broken Spanish chef Ray Garcia

Masa and bone marrow stuffing and a Tecate-brined turkey: Thanksgiving with Broken Spanish chef Ray Garcia

On a bright November afternoon in downtown Los Angeles, the kitchen engines at Broken Spanish, chef Ray Garcia’s modernist Mexican restaurant, are in high holiday gear. Garcia has gathered his core crew, friends and family, for a holiday feast. Across the street, in the shadow of the Staples Center, there’s an El Cholo, the ’20s-era Mexican restaurant chain, and an antojitos cart set up on the sidewalk, a few men casually lined up beside it.

“Three different versions of Mexican food here,” Garcia says as he moves around the long table in the light-filled dining room,...

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