After Cabron: A new bar planned for Guelaguetza
After the closing of Cemitas y Clayudas Pal Cabron -- the K-town cemitas shop run by Bricia and Fernando Lopez -- the bother-sister duo now is focusing on the family's Guelaguetza restaurant on Olympic Boulevard. New menu items are being added and a new bar is in the works, designed by Ricki Kline, who also designed Cedd Moses bars such as the Varnish and Las Perlas (where you can still get Pal Cabron's tacos arabes). If all goes as planned, Guelaguetza's redesigned, mezcal-focused bar will be ready within the next several weeks.
"I had to make a decision," Bricia Lopez says of shutting Pal Cabron. "I'm sad because I love that place so much. I had an emotional attachment to it.... It just wasn't the right location and the right demographic." She says she will be selling the space.
And, of course, Bricia also said she and her brother have a new restaurant concept in mind -- to be developed somewhere between her plans to attend graduate school and her new role as a spokeswoman for the Got Milk?/Toma Leche campaign. (See a recipe for her hibiscus passion licuado after the jump.)
-- Betty Hallock
Photo credit: Kirk McKoy/Los Angeles Times
HIBISCUS PASSION LICUADO
1 cup milk
5 ounces passion fruit syrup (available at Latino markets)
2 ½ ounces hibiscus juice (see directions)
1 teaspoon sugar
1 cup crushed ice
whipped cream to taste
1. To prepare the hibiscus juice, boil 4 ounces of hibiscus flowers in 2 cups of water for 20 minutes and let it cool. Drain the flowers after the liquid has cooled down. Refrigerate juice for later use.
2. Pour the milk, passion fruit syrup, sugar and crushed ice into a blender. Blend for 10 seconds on high speed. Serve in a tall glass. Top off the licuado with hibiscus juice. Garnish with whipped cream and a hibiscus flower.