Need more proof that LA is a booming and diverse food town? Try the East Hollywood eatery El Comal - mexican restaurant corn side dish

Jane Jacobs noted in the death and life of the great American city that an important city contains amazing dynamic places that give thousands of people the freedom to imagine.
Jacobs says the most successful places in a city are those that provide fertile ground for residents' dreams and plans.
Although at first glance, modest, working class points
The community of East Hollywood west of Los Angeles is not an obvious candidate for Jacobson Valhalla.
This is an ugly, tough city space made up of mini strip mall, few trees, too many cars and hardly any shelter
It is also shining, as it is anywhere in the United States today.
East Hollywood is one of the most densely populated areas in Los Angeles and one of the largest Hispanic communities in Los Angeles.
This is not a charming city, and while it is safer than many of its posher, mild neighbors, the fact that East Hollywood is also the territory of gangs tends to stop casual tourists.
The residential streets are lined with small houses and low, wide apartment complexes, as well as commercial arteries and mini apartments.
The strip mall, located north of Santa Monica Avenue and east of Highway 101, is packed with people of all ages, many of whom are Hispanic but not all.
Small Armenian and Thai towns are also in East Hollywood, less than a mile from Sunset Boulevard.
You never know who you will see in the neighborhood, but usually not too many tourists.
I just went to visit an old friend who opened a laundromat in a strip shop.
Although I was doing a recent transplant in California, I 've heard that East Hollywood is an unpleasant and boring place, not a place worth going to with traffic pressure.
But for me this is an example of love at first sight: busy, tough, noisy, uncomfortable heat, the place feels alive, warm and familiar.
Standing on Santa Monica Avenue, I was troubled by the memories of my childhood in downtown Manhattan.
In writing about Mumbai, Suketu Mehta suggested that when we meet a new city, we often find other older cities in our hearts.
For me, East Hollywood perfectly and painfully evokes the feeling that I was roaming the commercial boulevard of Greenwich Village in the late 1970 s and early 80 s.
Like East Hollywood street in 1980, it is full of energy and charm.
Polluted, crowded, a little dangerous, the storefront was packed with random light industries, and the whole place was full of the smell of bus exhaust, fast food and burnt coffee, this is the space carved out in a great city where a lot of people who don't have a lot of money share the public part of their lives.
A great pleasure for me on 14 th Street was being able to taste all the food you found below 99 cents.
But I don't think anyone will seriously question that one of the signs of great urban civilization since the beginning of human history is to provide delicious and cheap food.
Just around the corner of my friend's laundromat at lunch time, I found civilized work being done in East Hollywood.
El Comal is small and light.
A vibrant Mexican restaurant in a very common strip mall, next to a botanical garden and a wireless shop.
The menu is rich and everything is fresh and delicious.
However, if you go during lunch time and you are lucky, they will not sell out the delicious ludicrous caldo de res yet.
The soup is placed in a spacious bowl, tender beef, fully cooked cabbage, bergamot and corn cob, in a delicate broth, served with chopped fresh coriander, onions and jalapeno, lime slices and warm fresh tortillas.
El Comal puts their caldo de res as artistic as the stew served by the bochon bakery.
The vegetables are slightly cooked, rich in color, clearly not mushy in the clear broth, and bright green in sharp contrast to the chopped coriander.
El Comal's caldo de res is a magical food that is ostensibly designed to satisfy your hunger in a day of physical labor, but to satisfy other kinds of hunger, again, those things are far less easily defined.
Served with a bowl of perfect food like El Comal's caldo de res, it felt generous and thoughtful, an invitation to celebrate everyday life, but far-reaching, and the lunch was really delicious.
This is one of the most important and dynamic signs of urban civilization;
It gives you welcome and nourishment, and is full of self-evident hope for what may be waiting for you.
* Caldo de res is a bit like Vietnamese river flour or New England boiled dinner in general concept: boiled beef and vegetables are placed in clear broth accompanied by fresh, green herbs and onions, fresh lime, A spicy sauce and/or Japanese slices, along with rice, can be mixed to your liking.
Usually put fresh tortillas next to them.
If you have never had caldo de les, you will have a lifetime benefit
Whether you're eating at a good restaurant or cooking at home or making your own bowls, you can enhance the experience.
Interestingly, Cardo is now a popular food with some healthy eating habits;
This dish is easily adjusted to old, ketogenic, or other low
Dream of carbs regime.
Modern dishes are the culinary descendants of the Spanish Andalucia farmer's soup puchero, which was introduced in many of its territories during the colonial period.
Today, after hundreds of years of improvement and improvement, the soup has been loved in Latin America, Canary Islands and the Philippines (known as puthello in Tagalog, and there are mouth watering regional differences.
After I visited El Comal, I couldn't help but want to recreate caldo de res in the kitchen.
As one would imagine, this is a seemingly simple dish, which, while time consuming, is not difficult to make but difficult to do well.
Still, it is delicious and worth a try.
Caldo de Res/beef soup and saveurserve adapted from Abuela's kitchen ~ 10 ingredients: Knoll beef bouillon op2 clove garlic when cooking 2 lbs of bones in roast beef handle (Chamorro de res), whole, peeled1 white onion, salt 2 corn sticks, cut into 3-
4 pieces per bag, peeled and cut into spring ks6 zucchini, cut 3 potatoes vertically, wash, not peeled, cut into two or three large green radishes, peeled, cut into small pieces, cutting vegetables is a suggestion-you can and should replace it with whatever you like or in the season.
Tomatoes (fresh or canned) are a slightly controversial topic, but guide you with your taste.
Method: Mix enough for each dinner: chopped fresh coriander, leeks or white onions, Mexican seeds, avocado slices, lime corner and cup Rice (per person) hot sauce e. g. Cholula.