Taaaammmmmalllllleeeeeeess

Street hawkers are commonplace in Mexico's 32nd estado, aka the eastern end of the Los Angeles coastal basin.  Vendors sell grilled corn, pork rinds, roses, even manure, from trucks, stands, handcarts and bicycles.  Most wide-spread of the "informal economic practices" are the tamale outcriers--typically women, pushing cooler or tamalera (steaming pot) laden shopping carts stocked with masa morsels.

The tamales come wrapped in corn husks or plantain leaves (a tropical variant), generally filled with chicken or pork in either a green or red sauce.  Tamale peddlers commonly offer Atole or Champurrado, a maize-based hot chocolate-like beverage as well; and, sweet tamales (de dulce) around holiday seasons.

The tamales are mostly fixed in large batches by groups of four and five women--sometimes extended family, who pool expenses and divide territory, beginning before sunrise (though meat fillings are often prepared the night before), for morning distribution, breakfast or merendar, a holdover tied to the disappearing Mexican practice of a substantial, late lunch.

Some critics fear the safety of unregulated fare and a few efforts (notably around MacArthur Park where a co-op kitchen operates; image left) have been made to register vendors.  Others associate a street transaction with a measure of cultural authenticity, and as a class equalizing measure.

The going street rate is a buck a piece, with discounts in bulk.