Stereotypes be darned: Angelenos are a dessert people. We like sugar and we like dairy, and we love it when the two are combined. Here are some classic Los Angeles desserts, from frozen to baked to fried. What are your favorites? Let us know in the comments!
Since 1910, Mikawaya has been producing wagashi, Japanese pounded rice pastries, in Downtown's Little Tokyo neighborhood. Mochi-wrapped ice cream is undoubtedly their most famous and imitated creation. [Image by Flickr user christinelu.china]
Kanom, or Thai sweets, use a ton of coconut. Here, a type of fried crepe with meringue and citrus, with two jellied coconut and peanut cups. These are from Thai Town's Bhan Kanom. [Image from Flickr user larryleenyc]
The Bazaar uses molecular gastronomy (even though we're not supposed to use that term anymore) in almost all of their desserts - this Spanish flan is one of the more "normal" menu offerings. [Image by Flickr user Muy Yum]
Red velvet cake may not be a California tradition, but once we finally figured it out a couple years back, there was a city-wide addiction problem that we're only just now learning to manage. This one is from Nickel Diner.
Cupcakes in all forms are appreciated, but this carrot cake variety from Auntie Em's is especially worthy of praise.
Patina's foret noire comes from a long and proud line of tiny, fanciful desserts that cost a great deal more than the ingredients themselves. You're paying for the artistry, my dears. [Image by Flickr user Muy Yum]
The Oinkster uses Fosselman's ice cream to great effect in their milkshakes, especially the ube (taro) and horchata flavors.
Frozen yogurt shops are practically the Starbucks of L.A. (Aside from Starbucks.) It's perfectly acceptable to pledge allegiance to one chain, but just know this industry secret: Ninety-five percent of them use the exact same yogurt company. [Image by Flickr user _e.t]
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