By Luke Chavez
The Times 

Elotes (Mexican grilled street corn)


Luke Chavez

As a child in Los Angeles, I often spent weekends with my father who lived a block from Echo Park Lake, many years before it became the gentrified hipster neighborhood of today. We would walk around the park people watching, feeding the ducks, while searching for the perfect bench to sit and draw. As a future foodie, these visits to the park were full of gastronomic discoveries. On top of the omnipresent taco trucks parked around the perimeter, there was always an array of food carts to choose from, pushed by vendors singing out their offerings. Shaved ice doused in sweet syrups, fresh mang...

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