The L.A. churro and the evolution of pan dulce. Plus more Dodgers-themed food and drink for the World Series, the new Hollywood Distillery in a former mortuary, spiced hot chocolate for Day of the Dead and a Paris ham-and-butter sandwich better than the one the internet loves. I’m Laurie Ochoa, general manager of L.A. Times Food, with Tasting Notes.

The sweet spot

I’ve been thinking about the conchas Ellen Ramos makes at the Highland Park bakery Santa Canela and how Mexican pan dulce has been evolving in Southern California.

If you grew up eating pan dulce for family gatherings, a tray of pastel-pink conchas in a panadería window likely stirs childhood memories. But with hundreds of panaderías dotting the streets of the Southland, there’s a risk that your concha nostalgia could

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