This Maxwell Street Foray will be a joint excursion between eGullet and LTHForum. Many participating members of eGullet currently post on LTHForum, and this Sunday will provide a chance for both food groups to enjoy the company of one another.
There sometimes seems a warring tribal aspect among online groups: Chowhound vs. LTHForum, LTHForum vs. Yelp, etc., which is unfortunate and counterproductive. We’re all waging the same battle for delicious mouthfuls, and opportunities for sharing ideas and meals with different factions in this food fight are too rare.
It’s cool that many people are expressing interest in this event, though even if you haven’t already committed, no problem, just come, rain or shine, it’s going to happen. There’s no telling how big this group will be, and we usually inevitably break off into small clusters as people stop to purchase tacos or tube sox; if you want to reach me on-site, my cell number is 708-902-3969.
If you fall away from the group, here are some places I consider must-eats (in order of appearance as you walk south down the west side of Canal, turn around at the viaduct, then walk up the east side).
There is nothing more wonderful to eat than a tamale done as they do in Oaxaca. Hint: order the big one, take, sit, experience ecstasy, then pay your money ($3); that’s the way it’s done. Because you’re eating with plastic forks, it’s good to bring a knife to cut the large tamale into bite-sized pieces.
Ricos Huaraches shares a stall with Deliciosos Cokcteles, and you can’t go wrong with either.
Rubi’s shares a stall with Manolo’s (pictured), and they’re both pretty good, though I prefer Manolo’s (and so does Bayless, an early supporter). In addition to excellent pork in green or red mole, Manolo’s features the Masa Madonna, who is sometimes spotted, eyes downcast, focused, Olmec stern, committed to the corn paste pressed beneath her fingertips.
Back near Roosevelt, and in front of Bossman’s Bargains (at 3:00PM, everything on the tables is 25 cents!), is what seems to be a new churros wagon. Nice that this concession is now placed near "the end" of the usual circuit, as these make a better dessert than app.
To bring along on this trip, I’d recommend small bills, sunscreen, waterless soap, a knife (switchblade is perfect), maybe a few paper towels shoved in your back pocket, compass and waterproof matches (kidding about the last two).
“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni