Pretty much every Italian restaurant in L.A. has some sort of boring burrata preparation on their menu. Sure, places like Osteria Mozza or Bestia have been known to step things up, but it took a trip to Bell to bring my stomach on an original burrata spin. At Corazon y Miel, chef Eduardo Ruiz provided a pan-Latin twist with his Burrata y Tomate ($10). In this case, creamy burrata supported zesty but by no means spicy salsa molcajete, punchy pickled tomatillo & manzanillo, some warming heat from pink peppercorns, cooling grapes, and complementary roughage. Ruiz simultaneously proved that burrata need not be limited to Italian cuisine, and reinforced that the cheese doesn’t have to be a boring canvas.