Mexican Street Food and Killer Cocktails at Cocina Condesa
By Michael Hepworth
Here is a little Studio City gem that I am happy to write about where Sunday brunch is fueled by the rather strong cocktails created by David Rubin, a transplanted New Yorker. The Chef here is Eddy Garcia, and together they make quite a team. Garcia acting and certainly looking like a genuine Aztec dancer, which I think was his former career, and Rubin, a high-energy character, is eager to impress locals in his first year from New York.
Garcia has worked with a lot of well known chefs including Mary Sue Milliken and Susan Feniger, and this is his chance to shine following his stints at Sweeney’s Ale House and The Woodman. The design of Cocina Condesa is very colorful and attractive with lots of yellow, blue and red everywhere, and a facade that opens up onto the street and an outside patio for dining. Brunch here is slow and casual and easy to linger around to enjoy the drinks and the food.
Brunch cocktails are served from 9am-3pm and if you plan to have a few then Uber is the way to go. I would almost certainly start with the “Abajo de la Playa” which consists of Monkey Coconut Rum, Prohibido rum, coconut and pineapple. However, Rubin is big into Mezcal, so ask him for “The Maestro,’’ another potent blend of El Silencio Mezcal with lemon, ginger and fresno chiles and I believe a blend of cricket sauce to spice it up. Gin lovers can try “La Mariposa” with a mixture of gin (unnamed), St.Germaine, lime juice and cucumber.
Food wise, the brunch menu is comprehensive enough with the preferred starter of choice being Buttermilk Pancakes w/Mayan Chocolate Crumble. This menu favorite comes with seared plantains and piloncillo syrup. There are also interesting items such as Strawberry & Mango Mexican French Toast with Bolillo and syrup, and plenty of creations with eggs such as the Desayamo Burrito, Huevos Rancheros and the Mixed Pepper and Egg White Omelet.
For those of you who would rather stay a bit more traditional, then there is an extensive Taco Plate selection including options of skirt steak, pork, pork shoulder, mahi mahi and grilled chicken. I tried the grilled shrimp which was perfect, and on the next visit I will try it paleo style (served in boston lettuce leaves). There are four types of Ensaladas (Kale, Shrimp, Chicken and Salmon), along with Burritos and three ‘bowls’ (Spicy Carnitas, Al Pastor, Grilled Shrimp served over Quinoa and Mexican Rice).
This is a really cool place that I hope sticks around for a very long time.
www.cocinacondesa.com
Here is a little Studio City gem that I am happy to write about where Sunday brunch is fueled by the rather strong cocktails created by David Rubin, a transplanted New Yorker. The Chef here is Eddy Garcia, and together they make quite a team. Garcia acting and certainly looking like a genuine Aztec dancer, which I think was his former career, and Rubin, a high-energy character, is eager to impress locals in his first year from New York.
Garcia has worked with a lot of well known chefs including Mary Sue Milliken and Susan Feniger, and this is his chance to shine following his stints at Sweeney’s Ale House and The Woodman. The design of Cocina Condesa is very colorful and attractive with lots of yellow, blue and red everywhere, and a facade that opens up onto the street and an outside patio for dining. Brunch here is slow and casual and easy to linger around to enjoy the drinks and the food.
Brunch cocktails are served from 9am-3pm and if you plan to have a few then Uber is the way to go. I would almost certainly start with the “Abajo de la Playa” which consists of Monkey Coconut Rum, Prohibido rum, coconut and pineapple. However, Rubin is big into Mezcal, so ask him for “The Maestro,’’ another potent blend of El Silencio Mezcal with lemon, ginger and fresno chiles and I believe a blend of cricket sauce to spice it up. Gin lovers can try “La Mariposa” with a mixture of gin (unnamed), St.Germaine, lime juice and cucumber.
Food wise, the brunch menu is comprehensive enough with the preferred starter of choice being Buttermilk Pancakes w/Mayan Chocolate Crumble. This menu favorite comes with seared plantains and piloncillo syrup. There are also interesting items such as Strawberry & Mango Mexican French Toast with Bolillo and syrup, and plenty of creations with eggs such as the Desayamo Burrito, Huevos Rancheros and the Mixed Pepper and Egg White Omelet.
For those of you who would rather stay a bit more traditional, then there is an extensive Taco Plate selection including options of skirt steak, pork, pork shoulder, mahi mahi and grilled chicken. I tried the grilled shrimp which was perfect, and on the next visit I will try it paleo style (served in boston lettuce leaves). There are four types of Ensaladas (Kale, Shrimp, Chicken and Salmon), along with Burritos and three ‘bowls’ (Spicy Carnitas, Al Pastor, Grilled Shrimp served over Quinoa and Mexican Rice).
This is a really cool place that I hope sticks around for a very long time.
www.cocinacondesa.com
