A New Guatemalan Restaurant Brings Central American Flavors to El Cerrito
This Richmond Food Cart Offers an Education in Guatemalan Tamales
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"title": "A New Guatemalan Restaurant Brings Central American Flavors to El Cerrito",
"headTitle": "A New Guatemalan Restaurant Brings Central American Flavors to El Cerrito | KQED",
"content": "\u003cp>When Yury Aguilar and her husband Carlos Pool first started selling tamales from the trunk of their car back in 2015, it was hard for them to even imagine what it would be like to open an actual restaurant. An entire restaurant selling nothing but \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">traditional Guatemalan dishes like tamales de arroz and pepián de pollo\u003c/a>? How many customers could they count on to support something like that?\u003c/p>\n\u003cp>Quite a few, it turns out. After cultivating a loyal fanbase for their tamales in the Richmond area for the past seven years, the Aguilar family — Pool, Aguilar and several of her brothers and sisters — opened their first brick-and-mortar restaurant, \u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">Antojitos Guatemaltecos\u003c/a>, in El Cerrito this past December. The San Pablo Ave. storefront is an expansion of the family’s tamal cart business, which two of the Aguilar siblings continue to operate in Richmond.\u003c/p>\n\u003cp>Aguilar’s initial doubts were understandable: Despite the region’s growing Guatemalan population, the Bay Area doesn’t really have an established Guatemalan dining scene, apart from a handful of panaderías and \u003ca href=\"https://www.sfchronicle.com/eastbay/article/oakland-fruitvale-guatemala-neighborhood-17667201.php\">informal food stalls that have sprung up in Oakland’s Fruitvale neighborhood\u003c/a>. But no one should be sleeping on Guatemalan food, mostly because it’s delicious, with unique charms that set it apart from the Bay Area’s more widely recognized Mexican and Salvadoran food scenes.\u003c/p>\n\u003cfigure id=\"attachment_13923366\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923366\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg\" alt=\"Seven family members in matching black shirts pose inside their restaurant, Antojitos Guatemaltecos.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pictured from left to right inside Antojitos Guatemaltecos: Carlos Pool and Yury, Marleny, Yasmin, Edilma, Melany and Josue Aguilar. Not pictured is Azriel Aguilar, the seventh Aguilar sibling who helped open this family business. \u003ccite>(Courtesy of Antojitos Guatemaltecos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new Antojitos Guatemaltecos restaurant is the perfect place to cozy up to some of the greatest hits of the cuisine. If you haven’t had them before, you’ll want to start with a sampling of the Aguilars’ tamales, which have long been the staple of the business. They’re available not only in the exceptionally tender, jiggly Central American style, but also in lesser-known varieties that aren’t made with corn masa — \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">exquisitely flavorful rice tamales\u003c/a> and the potato tamales known as paches.\u003c/p>\n\u003cp>Now that the Aguilars have a full kitchen to work out of, they’re also able to offer hot food that’s cooked to order, not just reheated, for the first time. The best lunch I’ve eaten so far in 2023 was the restaurant’s churrasco chapin — Guatemala’s answer to a Mexican restaurant’s carne asada plate, Aguilar explains. It comes with a thin cut of well-seasoned steak, two slabs of sausage, rice, refried beans, fried plantains served with queso fresco and a dab of sour cream, a kind of savory potato salad that Guatemalans call ensalada rusa and thick, piping-hot corn tortillas. By any standard, it’s an elite-level lunch or dinner plate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other menu staples include the estofada de res, a kind of beef stew that Aguilar says she learned how to cook back in Guatemala when she was 13 years old, and started working at a restaurant that served dishes associated with the country’s indigenous Mam community. To drink, there’s agua de nance, a sweet, refreshing juice made from a tropical fruit that resembles a yellow cherry.\u003c/p>\n\u003cfigure id=\"attachment_13923367\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923367\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos_snacks.jpg\" alt=\"A display shelf stocked full of Central American chips and other snacks.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of Central American snacks, including an assortment of Tortrix brand chips and Diana jalapeño-flavored tortilla chips. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='arts_13913355,arts_13921650,arts_13921917']Perhaps most exciting to homesick Guatemalan immigrants, the restaurant has also started serving fried chicken that’s similar in style to Pollo Campero — a Central American chain so beloved that \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">Guatemalan Americans are known to stuff their suitcases with huge boxes of the chicken\u003c/a> every time they fly back from their home country. What distinguishes the fried chicken, Aguilar says, is that the batter is lighter than the typical American style, and they use a seasoning blend that they ship in from Guatemala.\u003c/p>\n\u003cp>In the month since Antojitos Guatemaltecos has opened, Aguilar says the most surprising thing is how diverse the customer base has been — not just Guatemalans, not just regulars from the tamal cart, but also locals from all different backgrounds who have poked their heads in the restaurant, curious about the cuisine.\u003c/p>\n\u003cp>“I was so afraid that people would not accept our food,” Aguilar says. “Guatemalan food is not popular in the world. But I’m very happy. People from everywhere have come.”\u003c/p>\n\u003cfigure id=\"attachment_13923368\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923368\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-exterior.jpg\" alt=\"Exterior of the Antojitos Guatemaltecos restaurant with a yellow facade and a handful of outdoor tables on the sidewalk.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Now open in El Cerrito. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Antojitos Guatemaltecos restaurant is open Tue.–Sat., from 9 a.m. to 9 p.m., at 11252 San Pablo Ave. in El Cerrito. The tamal cart is open Mon.–Sat., 3 p.m. to 9 p.m., outside Panadería Guatemalteca at 653 23rd St. in Richmond. Cash only.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Yury Aguilar and her husband Carlos Pool first started selling tamales from the trunk of their car back in 2015, it was hard for them to even imagine what it would be like to open an actual restaurant. An entire restaurant selling nothing but \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">traditional Guatemalan dishes like tamales de arroz and pepián de pollo\u003c/a>? How many customers could they count on to support something like that?\u003c/p>\n\u003cp>Quite a few, it turns out. After cultivating a loyal fanbase for their tamales in the Richmond area for the past seven years, the Aguilar family — Pool, Aguilar and several of her brothers and sisters — opened their first brick-and-mortar restaurant, \u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">Antojitos Guatemaltecos\u003c/a>, in El Cerrito this past December. The San Pablo Ave. storefront is an expansion of the family’s tamal cart business, which two of the Aguilar siblings continue to operate in Richmond.\u003c/p>\n\u003cp>Aguilar’s initial doubts were understandable: Despite the region’s growing Guatemalan population, the Bay Area doesn’t really have an established Guatemalan dining scene, apart from a handful of panaderías and \u003ca href=\"https://www.sfchronicle.com/eastbay/article/oakland-fruitvale-guatemala-neighborhood-17667201.php\">informal food stalls that have sprung up in Oakland’s Fruitvale neighborhood\u003c/a>. But no one should be sleeping on Guatemalan food, mostly because it’s delicious, with unique charms that set it apart from the Bay Area’s more widely recognized Mexican and Salvadoran food scenes.\u003c/p>\n\u003cfigure id=\"attachment_13923366\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923366\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg\" alt=\"Seven family members in matching black shirts pose inside their restaurant, Antojitos Guatemaltecos.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-guatemaltecos_aguilar-family-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pictured from left to right inside Antojitos Guatemaltecos: Carlos Pool and Yury, Marleny, Yasmin, Edilma, Melany and Josue Aguilar. Not pictured is Azriel Aguilar, the seventh Aguilar sibling who helped open this family business. \u003ccite>(Courtesy of Antojitos Guatemaltecos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The new Antojitos Guatemaltecos restaurant is the perfect place to cozy up to some of the greatest hits of the cuisine. If you haven’t had them before, you’ll want to start with a sampling of the Aguilars’ tamales, which have long been the staple of the business. They’re available not only in the exceptionally tender, jiggly Central American style, but also in lesser-known varieties that aren’t made with corn masa — \u003ca href=\"https://www.kqed.org/arts/13913355/guatemalan-rice-tamales-antojitos-guatemaltecos-richmond\">exquisitely flavorful rice tamales\u003c/a> and the potato tamales known as paches.\u003c/p>\n\u003cp>Now that the Aguilars have a full kitchen to work out of, they’re also able to offer hot food that’s cooked to order, not just reheated, for the first time. The best lunch I’ve eaten so far in 2023 was the restaurant’s churrasco chapin — Guatemala’s answer to a Mexican restaurant’s carne asada plate, Aguilar explains. It comes with a thin cut of well-seasoned steak, two slabs of sausage, rice, refried beans, fried plantains served with queso fresco and a dab of sour cream, a kind of savory potato salad that Guatemalans call ensalada rusa and thick, piping-hot corn tortillas. By any standard, it’s an elite-level lunch or dinner plate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other menu staples include the estofada de res, a kind of beef stew that Aguilar says she learned how to cook back in Guatemala when she was 13 years old, and started working at a restaurant that served dishes associated with the country’s indigenous Mam community. To drink, there’s agua de nance, a sweet, refreshing juice made from a tropical fruit that resembles a yellow cherry.\u003c/p>\n\u003cfigure id=\"attachment_13923367\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923367\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos_snacks.jpg\" alt=\"A display shelf stocked full of Central American chips and other snacks.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos_snacks-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A display of Central American snacks, including an assortment of Tortrix brand chips and Diana jalapeño-flavored tortilla chips. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Perhaps most exciting to homesick Guatemalan immigrants, the restaurant has also started serving fried chicken that’s similar in style to Pollo Campero — a Central American chain so beloved that \u003ca href=\"https://www.latimes.com/california/story/2021-04-14/pollo-campero-central-america-los-angeles\">Guatemalan Americans are known to stuff their suitcases with huge boxes of the chicken\u003c/a> every time they fly back from their home country. What distinguishes the fried chicken, Aguilar says, is that the batter is lighter than the typical American style, and they use a seasoning blend that they ship in from Guatemala.\u003c/p>\n\u003cp>In the month since Antojitos Guatemaltecos has opened, Aguilar says the most surprising thing is how diverse the customer base has been — not just Guatemalans, not just regulars from the tamal cart, but also locals from all different backgrounds who have poked their heads in the restaurant, curious about the cuisine.\u003c/p>\n\u003cp>“I was so afraid that people would not accept our food,” Aguilar says. “Guatemalan food is not popular in the world. But I’m very happy. People from everywhere have come.”\u003c/p>\n\u003cfigure id=\"attachment_13923368\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923368\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/antojitos-exterior.jpg\" alt=\"Exterior of the Antojitos Guatemaltecos restaurant with a yellow facade and a handful of outdoor tables on the sidewalk.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/antojitos-exterior-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Now open in El Cerrito. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Antojitos Guatemaltecos restaurant is open Tue.–Sat., from 9 a.m. to 9 p.m., at 11252 San Pablo Ave. in El Cerrito. The tamal cart is open Mon.–Sat., 3 p.m. to 9 p.m., outside Panadería Guatemalteca at 653 23rd St. in Richmond. Cash only.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Richmond Food Cart Offers an Education in Guatemalan Tamales",
"headTitle": "This Richmond Food Cart Offers an Education in Guatemalan Tamales | KQED",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">You could spend a week eating your way through the Bay Area tamale-verse and never encounter the same style twice. I love them all—the jiggly Salvadoran tamales \u003c/span>\u003ca href=\"https://eastbayexpress.com/hidden-in-plain-sight-norma-meat-amp-deli-1/\">\u003cspan style=\"font-weight: 400\">sold in the back of a liquor store\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the sweet dessert tamales flecked with pineapple bits, the mole-drenched \u003c/span>\u003ca href=\"https://eastbayexpress.com/of-masa-and-mole-1/\">\u003cspan style=\"font-weight: 400\">Oaxacan ones\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> wrapped in banana leaves. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But until I stumbled on Richmond’s \u003c/span>\u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">\u003cspan style=\"font-weight: 400\">Antojitos Guatemaltecos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, I’d never once eaten a Guatemalan rice\u003c/span> \u003cspan style=\"font-weight: 400\">tamal. I’d never even heard of them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it turns out, rice tamales are \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">delicious\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, in addition to being a well-loved regional specialty. And they’re just one of a slew of tasty, hard-to-find dishes customers can score at this little Guatemalan food cart, which posts up outside a \u003c/span>\u003ca href=\"https://www.yelp.com/biz/panaderia-guatemalteca-richmond\">\u003cspan style=\"font-weight: 400\">23rd Street panadería\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> five nights a week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13896069,arts_13912706,arts_13910664']Yury Aguilar, who runs the business along with her husband Carlos Pool and sisters Marleny Aguilar and Yasmin Edelma, says tamales are by far the cart’s most popular items— and not just the ones made with rice. The rice tamales are a highly regionalized specialty even within Guatemala. But in Aguilar’s hometown of San Marcos, in the western part of the country, people eat more rice tamales than the more typical versions made with corn masa, she explains.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those, the “masa” is made by adding water to ground-up rice to form a dough, which gets wrapped inside banana leaves and steamed with other ingredients typical of Central American–style tamales—red peppers and exceptionally tender chicken, in this case. For me, the rice tamale reminded me of nothing more than zongzi, the leaf-wrapped rice bundles of the Chinese food world—a little bit soupier and less sticky, but with the same nostalgic and deeply comforting savoriness. Drizzled with a little bit of the cart’s housemade hot sauce, it was exceptional. (Of course I’m hardly the first person to draw the connection between tamales and zongzi, or “joong” in Cantonese. Oakland Chinatown shopkeepers, for instance, have long marketed zongzi as “Chinese tamales.”)\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aguilar says not all of her customers know about the rice tamales, but they’ve garnered their own fanbase. She has one Filipino customer who even calls ahead to order a sweet version that Antojitos Guatemaltecos can make by request. She’ll add some sugar to the rice dough and fill it with a sweet chocolate-based mole and a hard-boiled egg.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13913370\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13913370\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/guatemaltecos_sign-scaled.jpg\" alt=\"The menu signboard in front a food cart: Items include chuchitos, atol de elote, tamales tradicionales and tamales de arroz.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Antojitos Guatemaltecos food cart offers at least five different kinds of tamales at any given time. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In fact, the cart offers a whole education in Guatemalan tamales, even apart from the ones made with rice. Its traditional corn-based tamales are done in the Central American style, in which the masa gets steamed twice so that the texture is extra jiggly and almost pudding-like in its consistency. It sells chuchitos, miniature corn husk–wrapped tamales that are denser and more similar to the Mexican style, served topped with cheese and salsa. And it also sells pachas, or potato tamales—that is, tamales whose masa base is made with mashed potatoes—which Aguilar says are very common throughout Guatemala.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cart’s other most popular item is atol de elote, a hot corn beverage that Guatemalans like to drink when they’re eating tamales, Aguilar explains. But really, everything on the menu is exceptional—especially the eggy and wonderfully savory chiles relleños, and the tender chicken leg stewed in light, mole-like sauce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aguilar says when she and her husband started the business in 2015, they just sold tamales from the back of their car. They’ve operated Antojitos Guatemaltecos as a licensed street cart since 2019, though of course COVID put a damper on business for a while. But the tamales have cultivated a big local following over the years, not just among Guatemalan customers but also Mexicans, Salvadorans and Hondurans. So, Aguilar says, they feel ready to take the next step toward their ultimate dream: opening a brick-and-mortar Guatemalan restaurant somewhere in Richmond or San Pablo.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Maybe Guatemalan people are shy to open a place, but our food is also good,” Aguilar says. “We had a couple chances before. This time we’re ready.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">\u003ci>\u003cspan style=\"font-weight: 400\">Antojitos Guatemaltecos\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open 3–10 pm every day except Tuesdays and Sundays. On Saturdays, they open early, at 10 or 11 am. The cart is located outside Panadería Guatemalteca at 653 23rd St. in Richmond. Cash only.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"excerpt": "Antojitos Guatemaltecos specializes in hard-to-find Guatemalan rice tamales and potato tamales.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">You could spend a week eating your way through the Bay Area tamale-verse and never encounter the same style twice. I love them all—the jiggly Salvadoran tamales \u003c/span>\u003ca href=\"https://eastbayexpress.com/hidden-in-plain-sight-norma-meat-amp-deli-1/\">\u003cspan style=\"font-weight: 400\">sold in the back of a liquor store\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the sweet dessert tamales flecked with pineapple bits, the mole-drenched \u003c/span>\u003ca href=\"https://eastbayexpress.com/of-masa-and-mole-1/\">\u003cspan style=\"font-weight: 400\">Oaxacan ones\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> wrapped in banana leaves. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But until I stumbled on Richmond’s \u003c/span>\u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">\u003cspan style=\"font-weight: 400\">Antojitos Guatemaltecos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, I’d never once eaten a Guatemalan rice\u003c/span> \u003cspan style=\"font-weight: 400\">tamal. I’d never even heard of them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it turns out, rice tamales are \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">delicious\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, in addition to being a well-loved regional specialty. And they’re just one of a slew of tasty, hard-to-find dishes customers can score at this little Guatemalan food cart, which posts up outside a \u003c/span>\u003ca href=\"https://www.yelp.com/biz/panaderia-guatemalteca-richmond\">\u003cspan style=\"font-weight: 400\">23rd Street panadería\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> five nights a week. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Yury Aguilar, who runs the business along with her husband Carlos Pool and sisters Marleny Aguilar and Yasmin Edelma, says tamales are by far the cart’s most popular items— and not just the ones made with rice. The rice tamales are a highly regionalized specialty even within Guatemala. But in Aguilar’s hometown of San Marcos, in the western part of the country, people eat more rice tamales than the more typical versions made with corn masa, she explains.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those, the “masa” is made by adding water to ground-up rice to form a dough, which gets wrapped inside banana leaves and steamed with other ingredients typical of Central American–style tamales—red peppers and exceptionally tender chicken, in this case. For me, the rice tamale reminded me of nothing more than zongzi, the leaf-wrapped rice bundles of the Chinese food world—a little bit soupier and less sticky, but with the same nostalgic and deeply comforting savoriness. Drizzled with a little bit of the cart’s housemade hot sauce, it was exceptional. (Of course I’m hardly the first person to draw the connection between tamales and zongzi, or “joong” in Cantonese. Oakland Chinatown shopkeepers, for instance, have long marketed zongzi as “Chinese tamales.”)\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aguilar says not all of her customers know about the rice tamales, but they’ve garnered their own fanbase. She has one Filipino customer who even calls ahead to order a sweet version that Antojitos Guatemaltecos can make by request. She’ll add some sugar to the rice dough and fill it with a sweet chocolate-based mole and a hard-boiled egg.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13913370\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13913370\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/guatemaltecos_sign-scaled.jpg\" alt=\"The menu signboard in front a food cart: Items include chuchitos, atol de elote, tamales tradicionales and tamales de arroz.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/guatemaltecos_sign-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Antojitos Guatemaltecos food cart offers at least five different kinds of tamales at any given time. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In fact, the cart offers a whole education in Guatemalan tamales, even apart from the ones made with rice. Its traditional corn-based tamales are done in the Central American style, in which the masa gets steamed twice so that the texture is extra jiggly and almost pudding-like in its consistency. It sells chuchitos, miniature corn husk–wrapped tamales that are denser and more similar to the Mexican style, served topped with cheese and salsa. And it also sells pachas, or potato tamales—that is, tamales whose masa base is made with mashed potatoes—which Aguilar says are very common throughout Guatemala.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cart’s other most popular item is atol de elote, a hot corn beverage that Guatemalans like to drink when they’re eating tamales, Aguilar explains. But really, everything on the menu is exceptional—especially the eggy and wonderfully savory chiles relleños, and the tender chicken leg stewed in light, mole-like sauce. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aguilar says when she and her husband started the business in 2015, they just sold tamales from the back of their car. They’ve operated Antojitos Guatemaltecos as a licensed street cart since 2019, though of course COVID put a damper on business for a while. But the tamales have cultivated a big local following over the years, not just among Guatemalan customers but also Mexicans, Salvadorans and Hondurans. So, Aguilar says, they feel ready to take the next step toward their ultimate dream: opening a brick-and-mortar Guatemalan restaurant somewhere in Richmond or San Pablo.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Maybe Guatemalan people are shy to open a place, but our food is also good,” Aguilar says. “We had a couple chances before. This time we’re ready.”\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/antojitosguatemaltecoss/\">\u003ci>\u003cspan style=\"font-weight: 400\">Antojitos Guatemaltecos\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open 3–10 pm every day except Tuesdays and Sundays. On Saturdays, they open early, at 10 or 11 am. The cart is located outside Panadería Guatemalteca at 653 23rd St. in Richmond. Cash only.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"airtime": "SUN 7:30pm-8pm",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"latino-usa": {
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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},
"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
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"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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