Counter Intelligence: Bizarra Capital

Ricardo Diaz’s Bizarra Capital is a Mexican-flavored gastropub. The name comes from an allegorical poem by Ramon Lopez Velarde.   (Brian van der Brug / Los Angeles Times)

A house-made sangria comes loaded with fresh fruit.   (Brian van der Brug / Los Angeles Times)

A plate of huazontle, a zesty vegetable also known as goosefoot, is sauced. It’s dipped in egg batter and fried in hot oil, then drenched in roasted guajillo salsa and a shaving of queso cincho.  (Brian van der Brug / Los Angeles Times)

A chef’s special is battered squash blossoms stuffed with goat cheese and served with corn salsa.  (Brian van der Brug / Los Angeles Times)

Ricardo Diaz, right, chats with guests at his new restaurant Bizarra Capital.  (Brian van der Brug / Los Angeles Times)

Prawns are wrapped in bacon and filled with cheese and ham, then served with dipping sauces.  (Brian van der Brug / Los Angeles Times)

A dish of mole fries with mole poblano gravy, melted cheese, grilled onions and fries at Ricardo Diaz’s new restaurant Bizarra Capital.  (Brian van der Brug / Los Angeles Times)

Huazontle sizzles in hot oil. It’s a dish that’s difficult for the home cook to master.  (Brian van der Brug / Los Angeles Times)

Erika Pelayo adds specials to the chalkboard.  (Brian van der Brug / Los Angeles Times)