Chef Ray Garcia of Broken Spanish in Downtown Los Angeles is making some of the most creative and delicious Mexican food around. Inspired by his heritage and from growing up in Southern California, he cooks food with a creativity and precision honed for years in some of LA’s best kitchens. In the latest episode of Let’s Get Fat, Garcia shows Playboy senior editor Jeremy Repanich how he combines classic cooking technique with dishes he ate as a kid to make Camote—a sweet potato, boiled in a syrup and then topped with pig snout and ears.

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