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The Experience

The heart of La Brasa is the wood on which this food will be cooked. Most people associate the smells of a wood-burning stove and an open fire with family, friends, and community – the backyard barbecue or camp-side fire, the hearth in the home, conversations and good food enjoyed while relaxed and at ease. At La Brasa, the goal is to produce a top-tier, casual culinary experience that recalls these same feelings – a place to dine among neighbors with food that reminds us from where we came and at the same time takes us to new and far-off places.


The Food 

The La Brasa menu rotates constantly with the seasons and availability of meat, produce and dairy sourced from New England-based farms and purveyors. The style of cuisine draws on cultural influences of our own heritages and those of the East Somerville neighborhood. Our signature feasts feature whole-roasted animals and a bounty of creative salads, sides, “street foods,” and desserts


The Chef 

DANIEL BOJORQUEZ, CHEF/OWNER
Daniel is a native of Hermosillo in the state of Sonora, Mexico. He attended culinary school in Puebla and has spent over a dozen years in Boston working with Frank McClelland at L’Espalier and Sel de la Terre.  He lives in Dorchester with his wife Emily and dog Ammo.