This Spring, Chef Adrian Garcia is serving an authentic Mexican popup menu, befitting the tropical vibe at Veranda, DTLA's urban oasis at Hotel Figueroa. Carnitas de Puerco, Chiles Rellenos and Enchiladas will be braised and baked 'al horno' in the outdoor brick oven. From Pescado Baja to Pollo Adobado to Carne Asada, classic tacos will be made with hand-pressed tortillas and topped with fresh, housemade salsas, as well as Mexican chiles and cheeses.Cocktailer Dushan Zaric has created an agave program that spotlights some of Mexico's finest Tequila and Mezcal distillers and their unique takes on the craft. Mixed with house-made ingredients such as grapefruit and hibiscus cordials, and mango sangrita, the cocktails complement Chef Garcia's cuisine. Kick back poolside and toast this season with a fresh fruit margarita or snifter of Tequila. Salud y buen provecho
Rooted in Spanish colonial architecture, Hotel Figueroa opened in 1926 as an exclusive women’s hostelry by the YWCA and was managed by one of the first female General Managers, Maude Bouldin. Today, the reimagined Hotel Figueroa represents the history, culture and personality of Downtown Los Angeles.