A look at the new restaurant Bizarra Capital in Whittier.
Ricardo Diaz’s Bizarra Capital is a Mexican-flavored gastropub. The name comes from an allegorical poem by Ramon Lopez Velarde. (Brian van der Brug / Los Angeles Times)
A house-made sangria comes loaded with fresh fruit. (Brian van der Brug / Los Angeles Times)
A plate of huazontle, a zesty vegetable also known as goosefoot, is sauced. It’s dipped in egg batter and fried in hot oil, then drenched in roasted guajillo salsa and a shaving of queso cincho. (Brian van der Brug / Los Angeles Times)
A chef’s special is battered squash blossoms stuffed with goat cheese and served with corn salsa. (Brian van der Brug / Los Angeles Times)
Ricardo Diaz, right, chats with guests at his new restaurant Bizarra Capital. (Brian van der Brug / Los Angeles Times)
Prawns are wrapped in bacon and filled with cheese and ham, then served with dipping sauces. (Brian van der Brug / Los Angeles Times)
A dish of mole fries with mole poblano gravy, melted cheese, grilled onions and fries at Ricardo Diaz’s new restaurant Bizarra Capital. (Brian van der Brug / Los Angeles Times)
Huazontle sizzles in hot oil. It’s a dish that’s difficult for the home cook to master. (Brian van der Brug / Los Angeles Times)
Erika Pelayo adds specials to the chalkboard. (Brian van der Brug / Los Angeles Times)
