At La Mascota, a Boyle Heights classic since 1952, you'll find an irresistible array of Mexican breads, cakes, and tamales that blend tradition with tasty innovation.
"A 72-year-old bakery in Boyle Heights, La Mascota is known for its traditional Mexican baked goods and has been a part of the community for generations. It represents the connection to Mexican culture and traditions, especially during significant life events and holidays." - Bill Esparza
"Open for nearly 75 years, it doesn’t get more classic than La Mascota in Boyle Heights. The bakery space on Whittier Blvd. has been heavily renovated over the last few years, but not to worry, the baked goods are better than ever. That includes pan dulce, fresh bolillo, and a flan worth driving across town to get. But let’s be real—most everyone in line is here for the tamales. Beyond the masa bundles, some highlights include the custardy capirotada pudding that's heavy on the raisins, warm, piloncillo-infused puerquitos, and fresh bolillos that smell twice as good when you're in the tamale line at 6am and need a strong coffee. " - brant cox, sylvio martins, arden shore
"Boyle Heights legend La Mascota continues to push the envelope after all these years, innovating its coffee program and updating pastries for a rapidly changing neighborhood. Luckily the backbone of the business remains intact with conch shell cookies or holiday tamales." - Eater Staff
"Open since 1952, La Mascota is a Boyles Height institution that specializes in two things dear to our stomachs: conchas and tamales. The conchas are the main attraction:fluffy, perfectly sweet, and fresh out of the oven starting at 5am). The sheer amount of pan dulce in this shop is genuinely impressive, but fear not because you can't go wrong with the bakery's creamy capirotada pudding, piloncillo-flavored puerquitos, sugary gusano rolls, or anything else. " - Sylvio Martins, Nikko Duren
"This Mexican bakery has been serving Los Angeles for 66 years. Peruse the display for an impressive collection of cookies including polvorónes de azucar (Mexican wedding), cinnamon polvorónes, and chocolate chip." - Eater Staff, Mona Holmes
