Discada is a mixed meat dish made up of carne asada, bacon, chorizo, ham, hot dogs and flavor enhancers such as onions, tomatoes, garlic and peppers.
Prepared in a concave disk over an open flame (kind of like a wok), this northern Mexican dish calls for each meat to be cooked individually in the same vat of fat and oil. Beer is poured in somewhere in between, and at the end everything gets combined with aromatics (onions, tomatoes, garlic, peppers) and simmered until the broth is reduced and ingredients become tenderized.
This mouthwatering creation can be served with rice and beans, inside a corn tortilla or even on top of fries.
Sounds great right? But where can you get your discada fix in Los Angeles?
As far as we know there is only one spot in L.A. to enjoy discada in a restaurant setting and that’s downtown at The Briks
A blend of North African and Mexican cuisine, The Briks is the brainchild of Chef Mario Christerna, a Boyle Heights native who has returned home to open his first restaurant after being mentored in culinary school by Farid Zadi of Revolutionario Tacos and working under Martin Berasategui at the two Michelin-starred Restaurante Lasarte in Spain.
The experience, it seems, has paid off.
Why would you NOT add Modelo beer to a batch of delicious simmering meats!? Am I right people?! 🙌🏼 trying out the discada tonight at @thebriks with @welikela #christmaseve #christmasevedinner #lafoodie #omg #foodstagram #foodblogger #welikelafood #cheflife #chefstalk #instachef #dtla #foodgasm #foodporn #beer #beerporn
At The Briks the discada is considered a treasured family custom. Glazed with tequila, infused with Modelo beer and brought to a reduction with Christerna’s secret herbs and spices, once completed you can taste the bacon with asada in one bite, the chorizo and ham in another. End to end, the whole process takes about 90 minutes and the result is undeniably delicious.
My advice is to request a side of Christerna’s homemade harissa to go with your discada tacos or fries if you want something even better than hot sauce to spice things up.
Discada at The Briks is served daily but on Thursday’s Christerna brings his disk outside and cooks it up at the front entrance, usually drawing small crowds of curious diners and always with the same query, “So what’s discada?”
Well, now you know!
If you want to check out The Briks for yourself, the restaurant is located at 1111 S. Hope St. Los Angeles, CA 90015.