A school of silk snapper on ice at Seafood City (Russ Parsons/Los Angeles Times)
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Golden pompano that looks straight from the sea at Seafood City. (Russ Parsons/Los Angeles Times)
Spiny bitter melon at Seafood City. (Russ Parsons/Los Angeles Times)
Purple yams and shredded coconut in the freezer case at Seafood City. (Russ Parsons/Los Angeles Times)
Sparkling fresh ocean perch at Seafood City. (Russ Parsons/Los Angeles Times)
Assorted leaves in the freezer case at Seafood City. (Russ Parsons/Los Angeles Times)
Fresh green papaya at Seafood City. (Russ Parsons/Los Angeles Times)
Just a few of the superb house-made chorizos at La Espanola. (Russ Parsons/Los Angeles Times)
Not just any canned fish, but conservas, at La Espanola. (Russ Parsons/Los Angeles Times)
Arroz Bomba -- the perfect rice for paella -- at La Espanola. (Russ Parsons/Los Angeles Times)
Need a paella pan? There’s all sizes at La Espanola. (Russ Parsons/Los Angeles Times)
Iberico ham? You can get Cinco Jotas pre-sliced. (Russ Parsons/Los Angeles Times)
A ham to dream of -- a whole jabugo from Cinco Jotas ready to slice. (Russ Parsons/Los Angeles Times)
Mantecados -- cookies that are crumbly and slightly salty -- are traditional from Estepa -- and Harbor Cities. (Russ Parsons/Los Angeles Times)
Halo Toro -- Tasty Block’s spin on Hawaiian Halo Halo. (Russ Parsons/Los Angeles Times)
The correct finishing touch for any shave ice -- a drizzle of condensed milk. (Russ Parsons/Los Angeles Times)
A few of the many house-made syrups at Tasty Block. (Russ Parsons/Los Angeles Times)
Rainbow colors in shave ice at Tasty Block. (Russ Parsons/Los Angeles Times)
A corner of old Bavaria ... in Torrance. (Russ Parsons/Los Angeles Times)
A juicy brat, good kraut and fried potatoes -- a working lunch at Alpine Village. (Russ Parsons/Los Angeles Times)
Of course there’s sausage -- cured and fresh -- at Alpine Village. (Russ Parsons/Los Angeles Times)
Cured fish, including matjes herring, in the refrigerator case at Alpine Village. (Russ Parsons/Los Angeles Times)
Braided, seeded, golden brown loaves at Alpine Village. (Russ Parsons/Los Angeles Times)
Hearty, honest German loaves at Alpine Village. (Russ Parsons/Los Angeles Times)
Smoked pork anyone? There’s even slab bacon at Alpine Village. (Russ Parsons/Los Angeles Times)
