Would you mind describing your champurrado? I only ask because Filipinos also have a champorado (I think that’s how its spelled), its more like a rice porridge that I douse with sugar and milk.

It’s a mix of masa harina (corn based flour), chocolate, piloncillo (a type of brown sugar), cinammon, maybe some milk, and a few spices. It’s basically a thick but nourishing hot chocolate.

That looks so good. Thanks for ruining my Sunday morning as all I have in the house is some cold cereal and soy milk and I was going to try and make the best of it! Alas.

Oh those look so good…

Thing is making me so hungry. At my laundromat we just get a really crusty old guy checking every conceivable machine for spare change.

The best tamales I’ve ever had were purchased off the street in Tijuana. I wish I could find a good street vendor downtown L.A.

Any tips?

Tamales are really good, maybe you should inform the readers of the different kinds of tamales.

My favorite tamales are from some guy in the corner or Lorena and 7th in east los angeles, he is only there in the morning (7.am Mon-Fri),but he has the BEST green chile Tamales I have ever tasted.

Saturday morning was perfect champurrado weather. Hmm…

There are no food vendors at laundromats on the Westside. That sucks.

looks scrumpdidlyiscous (sp?!!!)
2 best tamales i’ve had:
one made by my friend’s (japanese) mother, the other from a cool couple selling out of their van in the parking lot of my local home despot. (prob’ly your closest hd too)
you could taste the love and care in both.
please include veggie recommendations in your compendium.
thx!

I saw them selling them one night when I was walking by the laundromat last week.

You know what would be an even better idea? If someone sold veggie tacos outside the laundromat, say around dinner time, say once or twice a week. No THAT would be a great idea!

Regarding tamales in downtown: There is a booth that sells some good ones during the Farmer’s Market outside the Central Library on Wednesdays (along 5th Street)

There’s a really good tamales vendor at the Oaxacan market near USC. It’s done in a banana leaf, not a corn husk. In fact, it’s totally different from the regular ones. It has this soft texture that’s almost like custard.

I think johnk is talking about the salvadorian tamales, those are nasty, too soggy. When i was younger i had one of those and it had raisins and all kinds of weird shit that us, Mexicans, are not used to. I can believe alot of you dont eat meat, you are missing out lol

Maybe that’s it. It didn’t have raisins though. It had some herb ground into it, and some cheese. That market seems to be Oaxacan, though. Everything is all cultural or something there. I’ll have to try a Salvadorian tamal and compare.