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Yesterday it was (the best) taquitos (in the city) from an Olvera Street stand; today it is flautas from an upscale Downtown restaurant, as photographed by LAist Featured Photos contributor hinducow. Normal flautas these are not -- try this on for California size: they are Chicken flautas filled with avacado from Noe at the Omni Hotel on Olive Street.
So what's the difference between a taquito and a flauta? Mainly, it depends on being made with a corn or flour tortilla, respectively. However, traditions in different areas around Mexico may show variations of that definition.
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I just ate a great vegan lunch at Grand Central Mkt. (and I'm not even vegan)
I ordered a Salvadorian elote tamale, (mostly corn masa), topped it off with a couple of fresh avocados from a nearby produce stand, a couple of spoons of fresh salsa, a bottled water.
A feast! All for less than $5.
jrb, where inside Grand Central? What was the stand called and d you take photos? :)
Sorry dude, I can't afford a camera right now. It's on my list of things I want, but might be a while before I can.
Anyway, this stand is the one with the chalk board menu, on the right hand side of GCM if your entering from Broadway. It's the last taco stand on that side of the mall kind of across from the meat market, and/or dried fruit stand.
Two nice Salvadorian ladies run it, (sisters I think). The Salvadorian tamale, if you're not already familiar with them, are the ones wrapped in foil, and a bananna leaf. They carry chicken, pork, and corn, all have sorrano chiles, potato, and an unpitted oilve wrapped up in the masa as well. I like Salvadorian tamales more than the Mexican variety because the masa they use is light and fluffy, and the use more of it, and to me that's the best part.
I'm not rich or even well off, so I tend to eat cheap. If you'd like a budget epicurian's tour of downtown L.A. sometime let me know. I think I know all the best and least expensive places to eat here. I've worked here for the last 19 years, and lived here, on and off for the last 10.