"The “best-kept secret,” according to its website, is no secret at all to Angelenos of all stripes when the holidays arrive. If you’re looking for a large number of the standards: chicken, pork, beef, green chile and cheese, corn, and sweet, head to East LA where the tamalada (tamal-making party) never stops. Durango-born Luar Salcedo Ramos took over the business in 1979 and has made its mark as a stalwart producer of Mexican-American tamales." - Bill Esparza