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Los Angeles Plaza

From Wikipedia, the free encyclopedia

Los Angeles Plaza (1869)
Los Angeles Plaza (1869)

Los Angeles Plaza is located in Los Angeles, California. It is the central point of the Los Angeles Plaza Historic District. When Governor Felipe de Neve founded the Pueblo de Los Ángeles, his first act was to locate a plaza for the geographical center from which his town should radiate. De Neve's plaza was rectangular in form—75 varas wide by 100 in length. It was located north of the church; its southerly line very nearly coincided with the northerly line of West Marchessault street. On this, the cuartel (guard house), the public granary, the government house and the capilla (chapel), fronted.[1]

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  • Street Food Mexico - WINNING TLACOYOS and BIRRIA in Roma Norte, Mexico City DF!
  • New York 2017
  • Paris - City Video Guide


- Good morning, I hope you're having an awesome day. It's Mark Wiens, I'm in Mexico City. We're staying in the Roma Norte district of Mexico City, and this is an upscale, very trendy area of this city. But what I love about it is that you'll just be walking down the street, and you will find an abundance of Mexican street food, almost on every single corner. So the plan for today is we're just gonna walk around the neighborhood that we're staying in. We're gonna go on a Mexican street food tour. I'm not even totally sure what exactly we're gonna eat, but we're gonna find the places that are popular, and I'm gonna share it all with you in this video, and I'm hungry. (relaxing dubstep) We walked over to one of the main roads in Roma Norte, and this road is very popular because a lot of people, I think more people work on this street and there's a metro station very close by, so there's quite a few street food stalls, it's busy. There's a place that I wanna start with, which is just up the road, which serves this amazing chicken soup. Hola, buenos días! (converses in Spanish) (speaks Spanish) Sí, por favor. (converses in Spanish) Gracias. (speaks Spanish) This is a stall that Ying and I have already eaten at a couple of times when we just need something for takeaway. They serve chicken soup, it's called Caldo de Gallina. He always has a hot pot of just simmering chicken soup, and we're here in the morning, so it's very fresh, the pot is full. You can see the herbs, you can see the onions floating around in that swimming pool full of chicken broth. You can order the chicken breast, you can order the chicken leg, you can order the drumstick, you can order all the different types. You can order chicken feet. I decided to go for the pierna, which is the drumstick. - Yam, yam, malo. - You can also get your soup with either rice or with garmat garbanzo, and this time I got garbanzo. I've had rice before, and it's good, but look at that rich chicken stock. One of the highlights of eating soup is that you got all the condiments, the onions, the lime, the chili, and the best thing about eating soup is that you get to doctor it up, you get to season it as you like. Oh, let me just taste the chicken broth as is first. It's really like condensed chicken. It's a little bit oily, it's very salty. You can taste the sweet onions in there. It's delicious from the start. But yeah, really, the highlight for me is adding all the seasoning. There's some roasted chili flakes, which is always awesome, and then you gotta give it a squeeze of lime. Let me go ahead and break into that chicken now. Oh, look how soft and tender that chicken is. Oh yeah, mm! The chicken has been boiled for so long, it's not mushy, but it's so soft. The guy sitting next to me, I saw a trick that he just pulled that I gotta copy. You grab a tortilla, and then you go in for some of this salsa. Right into the center of the tortilla, and then you wrap it up. Now you've got a tortilla with salsa in the center, and you can kinda alternate, you can kinda dip it, you can take bites of soup, you can eat your tortilla. Chase that with a tortilla. Oh! Oh, that salsa's amazing, mm! That's a very cool trick right there. Oh, that goes so well together. They just finished chopping up the habanero and onions. Oh, this is the seasoning I really will, oh you can just smell that. It goes up your nose, just smelling it. This is what I need. Oh yeah. Oh that's good, that bumps up the heat, that bumps up the flavor. You've got that sour-ish habanero flavor to it, those onions, those crunchy onions. (conversing in Spanish) Aw, delicious way to start the day! Okay, we're movin' on. (relaxing dubstep) Ying and Micah went to go take their morning naps, so I'm on my own for a little while. I'm walking right past the Plaza de Río de Janeiro with Michelangelo's David statue in the middle. This is one of the landmarks of Colonial Roma, and I'm on my way to go check out some more street food. (relaxing dubstep) This is a little supermarket. They have all sorts of things, especially import things. Sometimes we bought some groceries there, but right on the outside of the supermarket on the sidewalk is a place that I've been wanting to try. (conversing in Spanish) If you come right at lunchtime, they are packed, there's a crowd just standing around this corner. They make a number of different things including tlacoyos. They're using all-blue corn. They have about, at least, a dozen different ingredients with toppings that you can add. I'm not totally sure what I'm getting, but we'll find out. (conversing in Spanish) (conversing in Spanish) It's absolutely beautiful how they make it. It's so colorful. So first, yeah, they fry that masa with the blue corn, and they really let it sizzle. You can see it kinda char on both on sides. And then she fried up those flowers; I ordered it with those flowers. There's beans stuffed in the inside. Oh, it's just overflowing with ingredients. That is absolutely gorgeous. It's like a trough. Oh, oh wow! That's so good! Oh, the blue corn, there are beans stuffed into that base. That's incredible! So awesomely good. (relaxing dubstep) (conversing in Spanish) Next, I ordered a quesadilla with cheese, and again, they use that blue corn, it's just beautiful. It gives it another beautiful, colorful notch. It has a bit of a different taste from regular white-colored corn as well. The entire thing is actually squishy because there's so much cheese in there. And paired with that salsa verde, that's so good. That's so much cheese! (relaxing dubstep) That just blew the taste buds off my tongue. You know it's an amazing place when there's a crowd standing around it. And, there is a taxi driver who just pulled up, he stopped in a no-stop zone, and he's ordering takeaway out of his window. You know they're doing good things when that happens. We are off to an extremely happy Mexican street food tour today. I feel a happiness just radiating because that food is so good. (relaxing dubstep) Buenos días. (conversing in Spanish) The next place I'm gonna eat is this birria stall, and I've been eyeing it. It's packed at lunchtime. Unfortunately, he's not open yet. He's gonna be openin' in about one hour, so I'll just walk around and get some exercise for the time being, but birria coming next. It's one of the ultimate dishes. (upbeat dubstep) I think I'm the first customer today. He is just opening up. Can smell the aroma, smells so good! I cannot wait to eat birria. (converses in Spanish) (speaks Spanish) Jalisco is known, that's where the best birria comes from in Mexico. Muchas gracias. Aw, it smells so good. He said it's sometimes, birria can be made with goat, but this is made with beef. You can either order tacos, he'll make the tacos for you, or you can order a whole bowl, which he'll chop up the meat, puts it into a bowl, he adds the soup, he adds in some onions, and then you eat it separate with tortillas. Oh, it smells so good. This is one of the ultimate Mexican street food dishes. Oh, that's stunning! That's just meat stew at its finest, it's so good! Okay, now I gotta season. Some lime juice. I cannot resist adding in a couple of these fried chilis. And then he also said this is some picante salsa, which I will also add a little bit of this in. Oh man, that is just awesome. I love it! Oh, with that squeeze of lime, mm! Those fried chilis are so fragrant, not too spicy. Okay, it sorta builds on you, and I'll just grab some of that meat and that whole chili and just kinda drain it of the juice and into the tortilla. And I think I'll go in for some of these, more pickled onions as well. Put this on top. And a little more of that salsa. Oh, perfecto! (relaxing dubstep) Absolutely stunning, oh, it's delicious! (relaxing dubstep) (background chatter) It's so good! And you can tell the people that eat here, they are regulars because they know each other like friends. This is the type of neighborhood street food stall that... I am living around this area. I would definitely come here on a very regular basis. Birria is one of my favorite Mexican dishes. I remember eating it years ago with some of my buddies in Arizona. Yeah, it's awesome, this was so good, yeah. Very good, muchas gracias! (converses in Spanish) What a dish, and he's so friendly, too. That's the type of dish you just sit there, it just warms you from the inside out. It's a little bit oily, but the flavor is abundant, and you kinda go there, you kinda have a conversation, you eat, you socialize. I got a little salsa on my shirt, so I think it's time to change. (upbeat dubstep) Micah just woke up from his nap. Boy, you look pretty warm and cozy down there on this cold day in Mexico City. And we are on our way. It's across the main road to a place to eat mariscos. (upbeat dubstep) Buenos dias. (conversing in Spanish) We walked around a little bit. I was afraid that they might be closed, but after we circled back around, finally found this place. It's just a little mariscos spot they have. Bar counter seating, and then they actually have a table set out, too, so we got a table. (relaxing dubstep) Okay, he said we eat the tostada de camaron, the shrimp tostada, first, and then he'll make the octopus. He layered it in shrimp, then he topped it in onions, there's cilantro on there, and then he took the avocado and scooped it right from the shell. Some nice, generous slices of avocado and then just a very light sauce. Looks like there might some pepper in there. And that is just simple, beautiful. (crunching) Wow. Oh, it's so good! Oh, you got that mayonnaise, the crunchy base. The shrimp had this wonderful, refreshing cold texture to them. You've got the crunch of the onion and the cilantro. You've got the creamy avocado. It's amazing, incredible, (exclaims in Spanish). (converses in Spanish) Squeeze on a little more lime although he's already added some lime on there. It tastes, like, kinda sour already, but an extra bit of lime is never a bad idea. And I am gonna add on a little more of this tomatoes and onions. (crunching) That's really outstanding, that is so good, it's so refreshing, it's so fresh, it's so mm! Now it's time for the octopus tostada. Squeeze on the lime, add on that extra refreshing tomato-and-onion salsa. Oh, perfect. (crunching) (relaxing dubstep) All the same ingredients, the crispy base, the mayonnaise, the creamy avocado, the onions, the cilantro, but instead of the shrimp, it's octopus. The octopus, it's soft, but definitely the camaron, the shrimp, wins. (crunching) I'm blown away by these tostadas. (crunching) There was no way we were gonna leave without having some more tostadas. We ordered some more of the camaron, shrimp, tostadas. They are mind-blowingly delicious. And they're both topped already with some of the tomato salsa with those onions. Just loaded, that avocado, those shrimp. Aw, it's just a thing of beauty. Okay. (crunching) (relaxing dubstep) It's just street food after street food of complete, like, mind-bewildering deliciousness. (relaxing dubstep) Just a quick disclaimer, we've already been to this street food stall. They serve I mean, it's Mexican style, but it's very popular. We've been there once, it was Ying's idea, but we didn't order the right thing, and when I was standing in line the last time in ordering that I met a friendly man who was also ordering, and he said, "Oh, this is the one you gotta order." But I had already ordered, and I didn't order the right thing, so I thought, "We gotta come back." Now is the time. It's right on the corner of this park in Roma Norte, and this is gonna be the final Mexican street food dish of this tour. You can just smell the burger, juicy smoke throughout this entire intersection. Here's the spot, right there. Uno de queso piña, por favor. Gracias. Yeah, hamburgers are a very, very popular Mexican street food. You'll find them throughout this city, but this particular stall, I really wanted to show it to you because you come here at any hour of the day and they always, always have a crowd outside of them, so... Not to mention, they've been making burgers since 1990 in the same exact place, their same burger. And we did eat here the other day, Ying and I sampled a burger, but I had just ordered the regular plain burger, but then I got in line, and then the friendly man who was in line after me, he said, "Oh, you have to order "the pineapple cheeseburger here." And, if you pay attention in line, you'll hear everybody. Not one person in line fails to order the cheese-pineapple burger. They flame-grill the patties, they put on a piece of cheese, they grill the pineapple, and then I got it with all the toppings. So, let's just take a look at what's inside of this guy. You can see the grilled, charred edges of the burger. There's tomato, there's lettuce, there's ketchup, there's mustard, there's mayonnaise, and yeah, that whole piece of pineapple, and the cheese is somewhere below here as well. You can taste the flame-grilledness of it. You've got the sweet pineapple, the salty cheese, the fluffy bun, the tomato, the lettuce, the sweet and tangy ketchup. Yeah, it's all there. (relaxing dubstep) Oh yeah. This is definitely a burger that could compete with the world's most renowned fast food chains. (relaxing dubstep) Okay, so we have come to the end of this awesome, it's been an awesome Mexican street food tour! And to be honest, when I started this morning, I had a few ideas of the places that I wanted to go, but I didn't really know, I didn't really have a plan. And sometimes, it turns out so well. Those were amazing dishes, all the way starting from that chicken soup, the birrias, oh, those tlacoyo, that tlacoyo also was amazing, the birria was so good, those tostadas were insanely delicious! Actually, everything from this entire Mexican street food tour in Mexico City Roma Norte was delicious. Okay, probably my favorite thing was the seafood mariscos tostadas. Awesome! (relaxing dubstep) And finally, you might be wondering about the t-shirts. And I was wearing that other t-shirt this morning and now this t-shirt "I travel for food & tacos." When I arrived to Mexico City, I got an email from Marissa. She's from Mexico City, she owns a t-shirt company, and she said, "I wanna translate some of your t-shirts "into Spanish and give them to you." And so she gave me these t-shirts. I think they're absolutely awesome. Huge thank you to Marissa. And that's gonna be it for this Mexican street food tour Roma Norte in Mexico City. I had a fantastic time, and you can, too. If you just walk around, there's so much delicious street food In Mexico City. You just have street food after dish after dish of never-ending culinary-deliciousness excitement. Okay, I'm gonna end this video right now. Thanks so much for watching, please remember to give it a thumbs-up if you enjoyed it. Leave a comment below. And also, make sure you click the subscribe button. I'm gonna be publishing lots more street food and travel videos like this. And also, click the little bell icon so that you get notified of all future videos that I publish. Thanks again for watching. Good-bye from Mexico City, and I'll see you on the next video. And remember to travel for food and tacos.


18th century plaza

The 18th century plaza viejo (old plaza) predates the 19th century plaza nuevo. The old plaza of El Pueblo de Nuestra Sonora, La Reina de Los Angeles (the town of our Lady, the Queen of the Angels) as decreed by Gov. Felipe de Neve in his "Instruccion para La Fundaccion de Los Angeles" (26 August 1781), was a parallelogram one hundred varas in length by seventy-five in breadth. It was laid out with its corners facing the four winds or cardinal points of the compass, and with its streets running at right angles to each of its four sides, so that no street would be swept by the wind. Two streets, each ten varas wide, opened out on the longer sides, and three on each of the shorter sides. Upon three sides of the plaza were the house lots, 20x40 varas each, fronting on the square. One half of the remaining side was reserved for public buildings—a guard house, a town house, and a public granary; the other half was an open space. Around three sides of the old plaza clustered the mud-daubed huts of the pioneers of Los Angeles, and around the embryo town, a few years later, was built an adobe wall—not so much perhaps for protection from foreign invasion as from domestic intrusion. It was easier to wall in the town than to fence in the cattle and the goats that pastured on the ejidos or commons, outside the walls. The boundaries of the plaza viejo, as nearly as it is possible to locate them, are as follows: The southeast corner of the plaza would coincide with the northeast corner of Marchessault and Upper Main streets. From the said northeast corner of these streets draw a line land boundaries were of rare occurrence and title deeds when given were loosely drawn. The more or less in a conveyance never worried the party of the second part. In the minutes of the ayuntamiento may be found the grant of a certain piece of land now known as the Requena tract which is described and deeded as that lot or tract on which the "Cows ate the apples".[2]

19th century plaza

Los Angeles Plaza (1876)
Los Angeles Plaza (1876)
Los Angeles Plaza and Pico House (1890)
Los Angeles Plaza and Pico House (1890)
Los Angeles Plaza (c. 1905)
Los Angeles Plaza (c. 1905)
Los Angeles Plaza (1930)
Los Angeles Plaza (1930)

In 1814, when the foundation of the La Iglesia de Nuestra Señora la Reina de los Ángeles was laid, it, too, fronted on the old plaza; but the great flood of 1815 changed the Los Angeles River’s channel from the eastern side of the valley to the western and the waters came up to the foundations. The location of the church was changed to higher ground—its present site. When the final location of the Nueva Iglesia had been decided upon by Gov. Sola in 1818, next in importance was a plaza on which the church should front and since there was none, the evolution of plaza from the ejidos or common land and house lots began. There were evidently some buildings on the designated area, for old records note that the pueblo authorities, in 1825, ordered a house torn down that stood on the plaza.[1]

Previous to 1818, the trend of the pueblo’s growth had been to the northward, but after the location of a site for the new church had been determined the movement to the southward began. June 21, 1821, Jose Antonio Carrillo, one of the aristocrats of the ancient pueblo regime, petitioned the Comisionado for a house lot near the “new temple which is being built for the benefit of our holy religion.” A lot 40x60 varas (the present site of the Pico House) was granted him. On this lot between 1821 and 1823 Carrillo built, for that time, a notable residence, Carrillo House, fronting it on the plaza. Plaza fronts became the fashion with the pueblo aristocracy; and in course of time the homes of the Picos, the Carrillos, the Sepulvedas, the Olveras, the Lugos, and the Abilas were clustered around the square.[1]

There seems to have been no “plano” or plot made of the new plaza. The building line zigzagged. A moderate deviation was not noticed, but if someone built out too far, the authorities pulled down his residence. In 1838, the city authorities ordered Santiago Rubio's house demolished “to maintain the Plaza line.” When the vacant lots with Plaza fronts were all built upon, the irregular shape of what was originally intended to be a square became more noticeable. So the Ayuntamiento (Council) set to work to solve the problem of squaring the Plaza, but it proved to be a difficult problem. Commissioners were appointed and they labored faithfully to evolve plans to remedy “certain imperfections which have been allowed to creep into the form of the Plaza through carelessness; and to add to the beauty of the town by embellishing the Plaza.” But they encountered opposition to their efforts.[1]

Pedro Cabrera's house lot fell within the line of a street that it was proposed to open out to the westward from the Plaza. The Commissioners offered him a larger and better lot in exchange, but Pedro declined the offer. He wanted a Plaza front and the new lot had none. Then the Commissioners offered him another lot and for damages the labor of the chain gang for a certain number of days. But Pedro was inexorable, so the street had to take a twist around his lot, and the twist gave the Calle Iglesia (Church street), now West Marchessault. By reducing its dimensions and by giving the lot owners who had built back the land between them and the new building line the Ayuntamiento succeeded in partially squaring the Plaza. The north, south and west lines, after squaring, were each 134 varas or about 380 feet in length and the east line was 112 varas or 330 feet long. At that time Los Angeles Street (or Vineyard street, as it was then called) ended at Arcadia Street and the principal entrance into the Plaza from the south was the Calle de Los Negros.[1]

During the time of Spanish and Mexican domination in California, the Plaza was a treeless common; its surface pawed into ridges or trodden into dust by the hoofs of the numerous mustangs tethered on it or ridden over it. It had, however, its annual spring cleaning and decoration for the festival of Corpus Christi. For a decade or more after the American occupation its appearance was unchanged. The first attempt at its improvement was made by the city authorities in 1859. It was enclosed by a picket fence, walks were laid off and some shrubbery planted. But in those days the city exchequer was in a chronic state of collapse and the improvements made were not kept up. The Plaza gradually lapsed into its former state of dilapidation. On July 22, 1868, the city of Los Angeles entered into a contract with John S. Griffin, P. Beaudry, and Solomon Lazard for a thirty years’ lease of the city water works.[3] One of the conditions of that lease was the building within a year at a cost not to exceed US$1,000 of an ornamental spring fountain on the Plaza. Juan Bernard and Patrick McFadden. who had acquired possession of the Dryden franchise and water works, disposed of their system and the old brick reservoir on the Plaza came into the possession of the City Water Company, the successors of Griffin, Beaudry, et al. Three years passed, and still the unsightly debris of the old reservoir disfigured the center of the square. At a meeting of the Council, December 2, 1870, Judge Brunson, attorney of the City Water Company, submitted propositions as a settlement of what he styled “the much vexed question of the reservoir and Plaza improvements. The Council, frightened at the prospect of a lawsuit and fearful of losing the Plaza, hastened to compromise.The fence was built, the walks were laid, and the ornamental fountain, too, was erected by the company. Its form was changed from a square to a circle.[1]

Los Angeles Plaza Park

Los Angeles Plaza Park, 2014
Los Angeles Plaza Park, 2014

Los Angeles Plaza Park (also known as Father Serra Park) is an unstaffed, unlocked and open area within the plaza.[4]

See also


  • This article incorporates text from a publication now in the public domain: Historical Society of Southern California & Los Angeles County Pioneers of Southern California's "The Quarterly" (1893)
  • This article incorporates text from a publication now in the public domain: Historical Society of Southern California's & Los Angeles Pioneer Register's "Annual Publication of the Historical Society of Southern California and Pioneer Register, Los Angeles" (1898)
  1. ^ a b c d e f Historical Society of Southern California; Pioneer Register, Los Angeles (1898). Annual Publication of the Historical Society of Southern California and Pioneer Register, Los Angeles (Public domain ed.). The Society. pp. 247–.
  2. ^ Historical Society of Southern California; Los Angeles County Pioneers of Southern California (1893). The Quarterly (Public domain ed.). pp. 41–.
  3. ^ "CITY OF LOS ANGELES, Herman Silver, Z. D. Matthuss, et al., Appts., v. LOS ANGELES CITY WATER COMPANY, Crystal Springs Land & Water Company, and S. G. Murphy". Public.Resource.Org, Inc. (US). Retrieved 2 August 2014.
  4. ^ "Los Angeles Plaza Park". City of Los Angeles Department of Recreation and Parks. Retrieved 2 August 2014.

Further reading

External links

This page was last edited on 7 November 2018, at 02:54
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