We continue our exploration of East LA with El Gallo Bakery. In business since 1949, they have perfected their craft and the Latin community has come to love and embrace this neighborhood gem. Get ready to explore the amazing world of pan dulce (sweet breads). The sweet Mexican pastries/breads come in a variety of forms and shapes including seashells, animals, flat cookies, round puffs, stuffed crescents, and all manor of classically beautiful baked goods.
Originating in Spain, pan dulce made its way to Mexico where they are eaten for breakfast, often dipped in hot chocolate or served with coffee. They are also a popular midday snack.
El Gallo has a reputation as one of the best spots in Los Angeles to get these delectable bakery items. The lines attest to the quality and assure fast turn over, making these some of the freshest treats around.
The bakery also sells packages to make hot chocolate and inside huge vats are freshly made tamales of pork or cheese.
Not to mention a small smattering of Mexican candies, sweets and coconut macaroons.
The proceedure is simple. Take a plastic bag, grab some tamales from the enourmous silver pots near the front door and get in line. When it’s our turn we ask questions and point to the most attractive sweets, which are then piled onto trays and scooted along the counter top to the register.
A lovely bakery attendant packs the goodies and then we were presented with a small bill, under $10 for a tray full of deliciousness.
We were barely out the door when we had to sample the pineapple stuffed crescent which is a light, super supple, sweet pastry topped with toasted almonds. Everything melts together on the tongue and we fell hard for these beauties that we could eat all day long.
Our empanada was filled with extremely sweet squash that tasted like fresh baked yams. We heated this one up at home to bring out the flavors even more.
El Gallo does a wonderful pan de elote, also known as Mexican corn bread. This bread differs from American corn bread in that it has an almost pudding-like consistency.
The velvety interior is sweet and creamy against the more sturdy, scorched edged crust with whole pieces of corn dotting the cake. This is the most delectable “bread pudding” we’ve had the privilege of eating.
The corn masa encased tamales are stuffed with either cheese and mild green pepper that come in a yellow wrapper or
stewed pork that can be found inside the white wrappers.
Whatever you choose, El Gallo Bakery will set you up with some of the best Mexican bakery goods that we have in our fair city and that makes them one of our top stops for party treats and other celebratory indulgences.
El Gallo Bakery, 4546 East Cesar E Chavez Avenue, Los Angeles, CA 90022
Phone – 323-263-5528 web site – elgallobakery.com