Delicious new desserts


De La Rosa IVAN MARQUEZ, BROKEN SPANISH Plucked from a culinary competition by pastry chef Sherry Yard at age 17, Marquez flew through some of California’s most beloved kitchens—Bouchon, Providence, the French Laundry—before landing at Broken Spanish. The Salvadoran chef blends French technique and Mexican flavors to create desserts like the De La Rosa, which reminds him of his favorite childhood combination: peanut butter and jelly. The Instagram-worthy dessert contains peanut- butter powder and Harry’s Berries’ strawberries, along with rosewater sabayon, Pop Rocks coated in white chocolate and cocoa butter, all encased in a white-chocolate sphere that, when broken into, reveals a spray of edible marigolds.  1050 S Flower St (213-749-1460, brokenspanish.com)


Mango Royale ISA FABRO, UNIT 120 Last year, Fabro popularized Filipino- inspired desserts in a way that L.A. had never experienced. The Filipina pastry chef introduced imaginative mash-ups to Chinatown’s Unit 120, like her malas, a Hawaiian and Filipino doughnut hybrid, and the Mango Royale, an icebox cake from the Philippines made with layers of sweet mangos and condensed milk cream between a graham cracker crust. Fabro points out that it’s a simple dessert to make—and simplicity seems to be working just fine for her.  727 N Broadway, unit #120 (213-537-0053, unit120.com)


Time Out Los Angeles January–March 2017


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