It's that particular time of year known as "tamal season," which roughly begins the day after Thanksgiving and lasts until well beyond New Year's Day.
During this shift, the city is infused with frenetic nixtamal energy, as everyone attempts to secure a bag of masa-encased goodness. Gente flock to their favorite spots to grab dozens upon dozens to take home and share with their families. If you're truly lucky, you get homemade versions.
Traditional Mexican-style tamales are made with prepared masa and contain fillings of red or green pork or beef, rajas (jalapeños) con queso, and variously sweet incarnations, including the sometimes elusive strawberry tamal. This being L.A., we’re fortunate to have a variety of Central and South American-style tamales available for our enjoyment, as well as regional Mexican delicacies such as guajolotongos and Yucatán-style tamales colados.