George Lopez

The George Lopez comedy train is full speed ahead: His CD “American Mexican” just got a Grammy nod, his six-night Nokia Theatre gig runs through New Year’s Eve, he’s got four movies coming out next year, and he’s hosting the annual Bob Hope Desert Classic in Rancho Mirage next month. Lopez, 46, lives in Toluca Lake with wife, Ann, and daughter, Mayan.

LET THERE BE PORK Every Mexican living in L.A. needs a good Mexican restaurant. For me, it’s Carrillo’s in San Fernando. I’ve been going since I was a kid. There’s a burrito named after me, but I go for the amazing pork tamales. I just had two. FOOD FOR THOUGHT To pamper myself, I’ll go to Burke Williams in Sherman Oaks and get myself wrapped in a wet 1,000-degree blanket. I never thought of myself as a carne asada burrito, but it’s what I feel like. It’s supposed to take all your toxins out, and afterward you do feel different. FORE! Golf is a real passion, and my favorite course locally is at the Lakeside Country Club, where I’m a member. Bob Hope belonged there, and they still have his locker, just like he left it. MUSIC MAN I love going to the Canyon Club in Agoura Hills because it embraces a lot of the bands that were popular when I was growing up. I just saw Gino Vannelli, and now he’s my man-crush. I’m going to follow him around like people used to follow the Grateful Dead. I take out-of-towners to the Quiet Cannon in Montebello. Great music -- it reminds me of the old Palladium in East L.A. STAR STOP For a quick weekend lunch, we stop at Paty’s in Toluca Lake. I order the cheeseburger club. Lots of famous people go there -- you might see Rip Taylor or Eric McCormack from “Will & Grace.” A TACO NAMED GEORGE On a big Saturday night, my family and Andy Garcia’s will go to La Loggia on Ventura Boulevard. I get the George Lopez prawn taco, which isn’t on the menu but you can ask for it. OLD TIMES I still like going to Olvera Street. It’s the greatest and one of the oldest streets in L.A. -- though now Sherman Way in the Valley looks like Olvera Street.

-- Mark.Sachs@latimes.com