La Espanola, Alpine Village, Seafood City and Tasty Block shave ice

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)