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Fresh Tortilla Chips

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Hey - does anyone know of a place that sells fresh tortilla chips on the Westside or between the Cinematheque and the freeway in Hollywood AND is open on Sunday? I haven't seen fresh, greasy, salty, multilayered tortilla chips around since I lived in San Diego, but I would love to serve them with my fresh guac on Father's Day for my dad. He really deserves better that Tostidos.

Any assistance is dearly appreciated. Thanks!

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  1. You do realize, don't you, that fresh tortilla chips are the easiest thing to make in the world. Just heat a half inch of oil--or fresh lard!--in a skillet, tear corn tortillas into quarters, fry for a few seconds on each side, and drain. It takes about five minutes. But if you're buying them on the Westside, try El Indio, on Centinela a block north of Culver, or Gallego's on Colorado near 12th in Santa Monica.

    3 Replies
    1. re: Pepper

      I regret to inform you that El Indio has been gone for quite some time. He did have the best chips I have ever tasted. His salsa was weird but I usually ordered take-out anyway. I severely miss his carne adovada(sp) and his birria. Even his beans and rice were special. If you go to your local Mexican restaurant I would imagine that they would sell you some chips. The little Mexican stand La Playita on Lincoln North of Rose has tortillas fried for their tostadas in a basket at the window. When you order the Tostada Mixta they usually throw 6 in the bag. I bet they will only charge you 50 cents for a bag full.

      1. re: Pepper

        Anyway, if you buy tortilla chips, you would probably want to warm them up in the oven on a cookie sheet for a few minutes to re-crisp them. They would get soggy if they've been out of the fryer for very long.

        1. re: Pepper

          I second the motion to fry your own. I fry my own because a bag of chips is $2, and a 36 count bag of tortillas is $1 and makes around six bags worth. (In other words, 1/12 th the cost.) The best part is that they are fresh, never stale.

          I use seasoned salt on them, for that cool LA style flavor.