How do you turn the Mexican cooking tradition on its head in Los Angeles? Mole fries are a good place to start. Add in a blossoming craft beer selection and mezcal by the flight, and you’ve got all the makings of Mexican Restaurant 2.0. Or, as it’s more commonly known, Bizarra Capital in Whittier.
The restaurant is helmed by Chef Ricardo Diaz, who previously worked to open such luminous LA Mexican spots as Cook’s Tortas and Guisados. A lot of the same love for the Mexican cooking tradition is evident at Bizarra Capital, but it’s all done with a discerning twist.
But you really should start with those mole fries.