How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene
These Sacramento Tacos Are So Good, They Inspired an NBA Player's New Shoes
How Anthropologist José Cuéllar Became Dr. Loco, the Last Pachuco
Berkeley's Bolita Celebrates the Delicate Art of Mexican Masa
A New San Jose Food Truck Fuses Filipino, Mexican and Hawaiian Flavors
Pocho Poet Josiah Luis Alderete Speaks Fire In The Mission
Reclaiming the Technology of Surveillance and Deportation
Best of Roll With Us: Dueñas Car Club
Honoring ‘The Toughest Chicano’: Joe Kapp’s Legacy in Salinas and Beyond
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The lively Salvadoreño spot has become such a popular hangout that you’ll likely run into friends randomly (hello, Ricky and Olivia) during dinner.\u003c/p>\n\u003cp>The reason is simple: Popoca’s elevated cuisine, cocktails and decor are a reflection of Salguero’s Central American origins, where his parents immigrated from and where he learned how to prepare tamales using freshly made wild duck broth.\u003c/p>\n\u003cp>You can taste Salguero’s expansive love for El Salvador in each decision. It’s in the hint of honey and spice in his naranja y betabel en alguashte. It’s in the lemony butteriness of his wood-fired pupusas de hongo. And it’s in the generous smattering of beans, rice, sour cream and escabeche that you should order to accompany the banana leaf-wrapped vegetarian tamales.\u003c/p>\n\u003cfigure id=\"attachment_13954919\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954919 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg\" alt=\"Thick purple pupusas cooking on the griddle.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blue corn pupusas fry on the open grill. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s also in the people he has surrounded himself with — the servers, bartenders, kitchen hands. Everything feels intentional, genuine and joyfully interconnected in the service of helping each guest experience Popoca. And that’s exactly what Marisa Sanchez-Dunning is committed to showcasing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As the founder of \u003ca href=\"https://www.instagram.com/ifonlycreative/?hl=en\">If Only Creative\u003c/a> — a Berkeley-based creative agency that supports dope East Bay destinations such as Popoca, \u003ca href=\"https://www.thisisdaytrip.com/\">DAYTRIP\u003c/a> and \u003ca href=\"https://www.burdelloakland.com/\">Burdell\u003c/a> — Sanchez-Dunning is fiercely aligned with those who share her sense of community values. A homegrown Chicana, she predominantly works with small business owners of color. She carved her way into the scene with her relentless hustle, building her studio from the ground up by hiring other women of color that represent the Bay Area she knows. Beyond providing photography, social media management and branding for a handful of local outlets, Sanchez-Dunning \u003ca href=\"https://www.kqed.org/arts/13928459/cinco-de-mayo-vegan-dinner-el-otro-lado-oakland\">hosts events to celebrate the Bay’s rich food traditions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954975 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg\" alt=\"A restaurant server laughs as she takes an order from two customers sitting inside a sunny restaurant dining room.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro, left, and Marisa Sanchez-Dunning order their meal. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a bustling evening at Popoca, despite a persistent rainstorm, I connected with her to discuss her role as a connector in the East Bay’s diverse food and bev world. I’ll be clear: I don’t typically meet with creative directors, PR flaks or other folks who work on the marketing side of the food scene. But, like Sanchez-Dunning and Salguero, I believe in the importance of nurturing and expanding the local ecosystem, and seeing things from every perspective — and I can appreciate the unseen work that Sanchez-Dunning is doing.\u003c/p>\n\u003cp>In the Bay, sustaining your community can begin by simply sharing a soul-mending plate of pupusas with someone across the table.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: You’re not a foodmaker, but you work closely with chefs and small business owners throughout the Bay Area’s culinary scene. How did you enter the food world?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Marisa Sanchez-Dunning:\u003c/b> My journey in food and hospitality started with my first job at 15 years old serving ice cream. Being in service, you get an appreciation for the whole spectrum. Eventually, I became a waitress. When I was 20, I worked at Peet’s and Scolari’s. I was working doubles, closing one shop late at night and opening another the next day. It’s all about the people you meet. You become a family, a community, and you realize how small the industry is here. That’s part of the Bay.\u003c/p>\n\u003cp>In college, I entered as a bio major, then I switched to journalism and ended up in marketing. I most enjoyed the creative classes: branding, design, photography. When I entered the 9 to 5 world, I started with branding and design agencies, and then I veered off to start my own agency through trial and error. I learned that my passion thrives the most in the food and bev industry. Bars, cafes, restaurants, CPGs.\u003c/p>\n\u003cp>\u003cb>A CPG?\u003c/b>\u003c/p>\n\u003cp>Oh, my bad. Consumer Packaged Goods. It’s an annoying acronym (laughs).\u003c/p>\n\u003cp>\u003cb>Word. That’s very corporate-y.\u003c/b>\u003c/p>\n\u003cp>I honestly try to stay away from that (laughs). For me, food is where [my agency] thrives creatively. That’s what we’re genuinely passionate about. As far as I know, we’re the only Chicana-owned agency doing this in the Bay. In my industry, I’m kind of like the only one that looks like me doing what I’m doing and supporting the clients that I’m supporting. And I think being in the Bay, there is an appreciation and excitement around seeing a Chicana. There’s a connection to our community.\u003c/p>\n\u003cfigure id=\"attachment_13954974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954974\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cara cara orange slices and beets topped alguashte is one of the small plates offered at Popoca in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What have you noticed working in the local food industry? Are there any trends right now?\u003c/b>\u003c/p>\n\u003cp>It’s really a mix, and I love that. One thing is that everyone is working their asses off. Places like Popoca are what I support. There’s a specific group of people in the Bay that don’t have any major investors, who don’t come from tons of privilege and tons of money. That takes a certain amount of working your ass off to get where they’ve gotten, and I see that. Those [business owners] have to think authentically and genuinely about every decision made, from working with me to their hiring practices and their vendor sourcing. They make sure everything is in line with their values. That’s also how I operate, for better or worse. Luckily I have a team of amazing women who are helping me out. It may take longer, and it may be harder, but it’s more gratifying. To be real, as a business owner in the Bay working in food and bev, it’s not easy.\u003c/p>\n\u003cp>\u003cb>We all can only do so much, and it can be draining. Finding that balance and intentionality is crucial. How can we keep our money and time in places that are deserving? And how can we increase access to experiences like Popoca?\u003c/b>\u003c/p>\n\u003cp>100%. I love going to places like this to support them. That’s basically what my entire role is with visual assets, videos, photos of the food and drinks. There’s so much beautiful storytelling on the plate. We’re in a digital world. If someone tells you about a spot they like, you’ll probably pull out your phone and check Instagram. Even just sharing that on social media or sending a text to your friend, it goes a long way.\u003c/p>\n\u003cp>When you realize like, \u003cem>Oh shit, this person is nixtamalizing corn and making their own masa? You’re making your own in-house crema from scratch? And not only that, but it’s also being sourced intentionally?\u003c/em> I fuck with that. I don’t want to take the easy way and work with corporate, and neither do a lot of [the foodmakers]. And there are lots of barriers to that, or even to these businesses being able to hire someone like me. Budget is the biggest one. It’s a Catch-22.\u003c/p>\n\u003cfigure id=\"attachment_13954918\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954918 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg\" alt=\"Hands holding horchata with star anise inside a wooden bowl.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Popoca’s peanut horchata topped with star anise. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What keeps you going?\u003c/b>\u003c/p>\n\u003cp>The goal is to employ the community. Working with people who may look like me, but more importantly, who think like me and move around the world like me. There’s a secret superpower to thinking that way. And there are certain businesses in the Bay who are doing that and helping to build their communities. Here at Popoca, there’s an intentionality in trying to invest in Old Oakland. I love the dedication and inspiration that they get and give here. Same with Jo’s Modern Thai [in Oakland’s Laurel District]. The owner was born and raised in that neighborhood. They want to get that area popping. It’s not like Temescal, which gets all this attention. But these other areas deserve to have that elevation.\u003c/p>\n\u003cp>\u003cb>Oakland, and the Bay as a whole, can be overwhelming with choices. And there are different perceptions people have about going to certain areas.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13950866,arts_13950436,arts_13919032']\u003c/span>I had a friend visiting from out of town and told them we were going to eat dinner in Oakland, and they asked, “Is it okay to go?” And that’s sad. It’s a whole thing. The city of Oakland has been branded in an unfair way.\u003c/p>\n\u003cfigure id=\"attachment_13954976\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954976\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of ground corn are seen in stacks near the bar for Popoca’s house-made masa corn flour in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>People who have never lived in Oakland always seem to misunderstand it. But part of that intentionality you spoke about is in how you help these businesses get visibility. \u003c/b>\u003c/p>\n\u003cp>I try to always get people to try new spots, to come meet me at this restaurant or that bar or whatever. It’s in my blood to bring people together, and through the studio I’ve found a way to do that in a way that I’m proud of because of the real relationships I’ve built. This isn’t transactional. It’s like having homies with boundaries. It’s nice.\u003c/p>\n\u003cp>\u003cb>What do you have coming up next?\u003c/b>\u003c/p>\n\u003cp>I’m actually working with [Popoca chef] Anthony Salguero to host a Cinco de Mayo dinner in this space in collaboration with chef Jacob from [the Chicano pop-up] \u003ca href=\"https://www.kqed.org/arts/13937851/ofrendas-mexican-immigration-dinner-bolita-masa-sf-ica\">My Friend Fernando\u003c/a>. There’s also \u003ca href=\"https://www.kqed.org/arts/13928562/mission-art-and-comic-expo-chicano-latinx-artists\">a local painter, Alex Sodari\u003c/a>, who will be giving away his prints. It’s a dinner with art and community. Everyone sitting at the same table. I love what I do on a day-to-day, but I’m always thinking of how to drive more impact than just being a creative agency. How can we bring more people together? If we’re not doing that, then what’s the point?\u003c/p>\n\u003cfigure id=\"attachment_13954923\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954923 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg\" alt=\"The exterior facade of the restaurant Popoca, with ornate columns and large windows extending the length of the building.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the restaurant. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>If Only Creative’s special Cinco de Mayo dinner will be held at Popoca (906 Washington St., Oakland) on Sunday, May 5. The event is part of If Only’s private dinner series, \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">El Otro Lado\u003c/a>. Tickets are available \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">online\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"If Only Creative is committed to promoting small, POC-owned food businesses.","status":"publish","parent":0,"modified":1712695928,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1831},"headData":{"title":"The Latina-Owned Agency Promoting the Bay Area’s Diverse Food Brands | KQED","description":"If Only Creative is committed to promoting small, POC-owned food businesses.","ogTitle":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene","ogDescription":"","ogImgId":"","twTitle":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene","twDescription":"","twImgId":"","socialTitle":"The Latina-Owned Agency Promoting the Bay Area’s Diverse Food Brands %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"How a Chicana-Owned Agency Is Shining a Light on the East Bay’s Diverse Food Scene","datePublished":"2024-04-09T19:10:27.000Z","dateModified":"2024-04-09T20:52:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"¡Hella Hungry!","sourceUrl":"https://www.kqed.org/hellahungry","sticky":false,"WpOldSlug":"latinx-pr-agency-popoca-oakland-east-bay-if-only-creative","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954899/latina-owned-pr-agency-popoca-oakland-east-bay-if-only-creative","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ci>\u003ca href=\"https://www.kqed.org/hellahungry\">¡Hella Hungry!\u003c/a> is a series of interviews with Bay Area foodmakers exploring the region’s culinary innovations through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>You’d better make reservations ahead of time at \u003ca href=\"https://www.instagram.com/popoca.oakland/?hl=en\">Popoca\u003c/a>, chef Anthony Salguero’s chic eatery in Old Oakland. The lively Salvadoreño spot has become such a popular hangout that you’ll likely run into friends randomly (hello, Ricky and Olivia) during dinner.\u003c/p>\n\u003cp>The reason is simple: Popoca’s elevated cuisine, cocktails and decor are a reflection of Salguero’s Central American origins, where his parents immigrated from and where he learned how to prepare tamales using freshly made wild duck broth.\u003c/p>\n\u003cp>You can taste Salguero’s expansive love for El Salvador in each decision. It’s in the hint of honey and spice in his naranja y betabel en alguashte. It’s in the lemony butteriness of his wood-fired pupusas de hongo. And it’s in the generous smattering of beans, rice, sour cream and escabeche that you should order to accompany the banana leaf-wrapped vegetarian tamales.\u003c/p>\n\u003cfigure id=\"attachment_13954919\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954919 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg\" alt=\"Thick purple pupusas cooking on the griddle.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0070-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blue corn pupusas fry on the open grill. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s also in the people he has surrounded himself with — the servers, bartenders, kitchen hands. Everything feels intentional, genuine and joyfully interconnected in the service of helping each guest experience Popoca. And that’s exactly what Marisa Sanchez-Dunning is committed to showcasing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the founder of \u003ca href=\"https://www.instagram.com/ifonlycreative/?hl=en\">If Only Creative\u003c/a> — a Berkeley-based creative agency that supports dope East Bay destinations such as Popoca, \u003ca href=\"https://www.thisisdaytrip.com/\">DAYTRIP\u003c/a> and \u003ca href=\"https://www.burdelloakland.com/\">Burdell\u003c/a> — Sanchez-Dunning is fiercely aligned with those who share her sense of community values. A homegrown Chicana, she predominantly works with small business owners of color. She carved her way into the scene with her relentless hustle, building her studio from the ground up by hiring other women of color that represent the Bay Area she knows. Beyond providing photography, social media management and branding for a handful of local outlets, Sanchez-Dunning \u003ca href=\"https://www.kqed.org/arts/13928459/cinco-de-mayo-vegan-dinner-el-otro-lado-oakland\">hosts events to celebrate the Bay’s rich food traditions\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954975\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954975 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg\" alt=\"A restaurant server laughs as she takes an order from two customers sitting inside a sunny restaurant dining room.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0054_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro, left, and Marisa Sanchez-Dunning order their meal. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a bustling evening at Popoca, despite a persistent rainstorm, I connected with her to discuss her role as a connector in the East Bay’s diverse food and bev world. I’ll be clear: I don’t typically meet with creative directors, PR flaks or other folks who work on the marketing side of the food scene. But, like Sanchez-Dunning and Salguero, I believe in the importance of nurturing and expanding the local ecosystem, and seeing things from every perspective — and I can appreciate the unseen work that Sanchez-Dunning is doing.\u003c/p>\n\u003cp>In the Bay, sustaining your community can begin by simply sharing a soul-mending plate of pupusas with someone across the table.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: You’re not a foodmaker, but you work closely with chefs and small business owners throughout the Bay Area’s culinary scene. How did you enter the food world?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Marisa Sanchez-Dunning:\u003c/b> My journey in food and hospitality started with my first job at 15 years old serving ice cream. Being in service, you get an appreciation for the whole spectrum. Eventually, I became a waitress. When I was 20, I worked at Peet’s and Scolari’s. I was working doubles, closing one shop late at night and opening another the next day. It’s all about the people you meet. You become a family, a community, and you realize how small the industry is here. That’s part of the Bay.\u003c/p>\n\u003cp>In college, I entered as a bio major, then I switched to journalism and ended up in marketing. I most enjoyed the creative classes: branding, design, photography. When I entered the 9 to 5 world, I started with branding and design agencies, and then I veered off to start my own agency through trial and error. I learned that my passion thrives the most in the food and bev industry. Bars, cafes, restaurants, CPGs.\u003c/p>\n\u003cp>\u003cb>A CPG?\u003c/b>\u003c/p>\n\u003cp>Oh, my bad. Consumer Packaged Goods. It’s an annoying acronym (laughs).\u003c/p>\n\u003cp>\u003cb>Word. That’s very corporate-y.\u003c/b>\u003c/p>\n\u003cp>I honestly try to stay away from that (laughs). For me, food is where [my agency] thrives creatively. That’s what we’re genuinely passionate about. As far as I know, we’re the only Chicana-owned agency doing this in the Bay. In my industry, I’m kind of like the only one that looks like me doing what I’m doing and supporting the clients that I’m supporting. And I think being in the Bay, there is an appreciation and excitement around seeing a Chicana. There’s a connection to our community.\u003c/p>\n\u003cfigure id=\"attachment_13954974\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954974\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0112_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cara cara orange slices and beets topped alguashte is one of the small plates offered at Popoca in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What have you noticed working in the local food industry? Are there any trends right now?\u003c/b>\u003c/p>\n\u003cp>It’s really a mix, and I love that. One thing is that everyone is working their asses off. Places like Popoca are what I support. There’s a specific group of people in the Bay that don’t have any major investors, who don’t come from tons of privilege and tons of money. That takes a certain amount of working your ass off to get where they’ve gotten, and I see that. Those [business owners] have to think authentically and genuinely about every decision made, from working with me to their hiring practices and their vendor sourcing. They make sure everything is in line with their values. That’s also how I operate, for better or worse. Luckily I have a team of amazing women who are helping me out. It may take longer, and it may be harder, but it’s more gratifying. To be real, as a business owner in the Bay working in food and bev, it’s not easy.\u003c/p>\n\u003cp>\u003cb>We all can only do so much, and it can be draining. Finding that balance and intentionality is crucial. How can we keep our money and time in places that are deserving? And how can we increase access to experiences like Popoca?\u003c/b>\u003c/p>\n\u003cp>100%. I love going to places like this to support them. That’s basically what my entire role is with visual assets, videos, photos of the food and drinks. There’s so much beautiful storytelling on the plate. We’re in a digital world. If someone tells you about a spot they like, you’ll probably pull out your phone and check Instagram. Even just sharing that on social media or sending a text to your friend, it goes a long way.\u003c/p>\n\u003cp>When you realize like, \u003cem>Oh shit, this person is nixtamalizing corn and making their own masa? You’re making your own in-house crema from scratch? And not only that, but it’s also being sourced intentionally?\u003c/em> I fuck with that. I don’t want to take the easy way and work with corporate, and neither do a lot of [the foodmakers]. And there are lots of barriers to that, or even to these businesses being able to hire someone like me. Budget is the biggest one. It’s a Catch-22.\u003c/p>\n\u003cfigure id=\"attachment_13954918\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954918 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg\" alt=\"Hands holding horchata with star anise inside a wooden bowl.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0059-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Popoca’s peanut horchata topped with star anise. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What keeps you going?\u003c/b>\u003c/p>\n\u003cp>The goal is to employ the community. Working with people who may look like me, but more importantly, who think like me and move around the world like me. There’s a secret superpower to thinking that way. And there are certain businesses in the Bay who are doing that and helping to build their communities. Here at Popoca, there’s an intentionality in trying to invest in Old Oakland. I love the dedication and inspiration that they get and give here. Same with Jo’s Modern Thai [in Oakland’s Laurel District]. The owner was born and raised in that neighborhood. They want to get that area popping. It’s not like Temescal, which gets all this attention. But these other areas deserve to have that elevation.\u003c/p>\n\u003cp>\u003cb>Oakland, and the Bay as a whole, can be overwhelming with choices. And there are different perceptions people have about going to certain areas.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13950866,arts_13950436,arts_13919032","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>I had a friend visiting from out of town and told them we were going to eat dinner in Oakland, and they asked, “Is it okay to go?” And that’s sad. It’s a whole thing. The city of Oakland has been branded in an unfair way.\u003c/p>\n\u003cfigure id=\"attachment_13954976\" class=\"wp-caption alignleft\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954976\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0107_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bags of ground corn are seen in stacks near the bar for Popoca’s house-made masa corn flour in Oakland, Calif., on March 22, 2024.\u003cbr>CREDIT: Marissa Leshnov for KQED \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>People who have never lived in Oakland always seem to misunderstand it. But part of that intentionality you spoke about is in how you help these businesses get visibility. \u003c/b>\u003c/p>\n\u003cp>I try to always get people to try new spots, to come meet me at this restaurant or that bar or whatever. It’s in my blood to bring people together, and through the studio I’ve found a way to do that in a way that I’m proud of because of the real relationships I’ve built. This isn’t transactional. It’s like having homies with boundaries. It’s nice.\u003c/p>\n\u003cp>\u003cb>What do you have coming up next?\u003c/b>\u003c/p>\n\u003cp>I’m actually working with [Popoca chef] Anthony Salguero to host a Cinco de Mayo dinner in this space in collaboration with chef Jacob from [the Chicano pop-up] \u003ca href=\"https://www.kqed.org/arts/13937851/ofrendas-mexican-immigration-dinner-bolita-masa-sf-ica\">My Friend Fernando\u003c/a>. There’s also \u003ca href=\"https://www.kqed.org/arts/13928562/mission-art-and-comic-expo-chicano-latinx-artists\">a local painter, Alex Sodari\u003c/a>, who will be giving away his prints. It’s a dinner with art and community. Everyone sitting at the same table. I love what I do on a day-to-day, but I’m always thinking of how to drive more impact than just being a creative agency. How can we bring more people together? If we’re not doing that, then what’s the point?\u003c/p>\n\u003cfigure id=\"attachment_13954923\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13954923 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg\" alt=\"The exterior facade of the restaurant Popoca, with ornate columns and large windows extending the length of the building.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_HELLA_HUNGRY_POPOCA_ML_0137-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The exterior of the restaurant. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>If Only Creative’s special Cinco de Mayo dinner will be held at Popoca (906 Washington St., Oakland) on Sunday, May 5. The event is part of If Only’s private dinner series, \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">El Otro Lado\u003c/a>. Tickets are available \u003ca href=\"https://www.ifonly-creative.com/shop-1/p/el-otro-lado\">online\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954899/latina-owned-pr-agency-popoca-oakland-east-bay-if-only-creative","authors":["11748"],"categories":["arts_1","arts_12276"],"tags":["arts_1270","arts_3419","arts_10278","arts_1297","arts_17573","arts_1256","arts_5747","arts_877","arts_1143","arts_15755","arts_21708"],"featImg":"arts_13955587","label":"source_arts_13954899"},"arts_13954364":{"type":"posts","id":"arts_13954364","meta":{"index":"posts_1591205157","site":"arts","id":"13954364","score":null,"sort":[1711396359000]},"guestAuthors":[],"slug":"sacramento-taco-truck-banzitos-kings-deaaron-fox-nba","title":"These Sacramento Tacos Are So Good, They Inspired an NBA Player's New Shoes","publishDate":1711396359,"format":"audio","headTitle":"These Sacramento Tacos Are So Good, They Inspired an NBA Player’s New Shoes | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">As a Bay Area Mexican American, I don’t often feel the need to leave our Pacific shoreline in search of good Mexican food. After all, the Bay is home to the righteous Mission burrito — a game-changing \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=bWsvwwglD8I\">\u003cspan style=\"font-weight: 400\">culinary gem of generous proportions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — as well as \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">\u003cspan style=\"font-weight: 400\">a growing “Latinextravagant” food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, there’s always the occasional hater comparing us to L.A. and San Diego — which have larger Mexican populations and are closer to the border. But the Bay boasts a delicious array of regional Mexican foods scattered throughout East Oakland’s parking lots, San Jose’s markets and Richmond’s backyards. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yet it would be foolish to think we’re the singular purveyor of Northern California’s best Mexican-inspired dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">As metropolitan as we are, I recently found some of my favorite Chicano-style tacos in Sacramento — and NBA All Star De’Aaron Fox agrees. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954471\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954471\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-scaled.jpg\" alt=\"a carne asada taco with guacamole, cilantro and onions on a paper tray\" width=\"2560\" height=\"2083\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-800x651.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-1020x830.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-160x130.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-768x625.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-1536x1250.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-2048x1667.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-1920x1563.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Bistek taco comes with carne asada, orange sauce and sliced avocado on a fried crisp tortilla. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At a taco truck called \u003ca href=\"https://www.instagram.com/banzitostacos/\">Banzito’s\u003c/a> (formerly Bandito’s), I encountered my first “enchitaco.” It’s an open-faced enchilada that fuses magically with the highly Americanized taco ingredients of ground beef, lettuce, diced tomatoes and sour cream. I haven’t seen anything like it in Bay Area; clearly, there’s something different going on in Sacra.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With other ingredients like bacon bits and pepper jack cheese, Banzito’s Northern Califas tacos are closer to Tex-Mex than the central and northern Mexican classics revered in immigrant enclaves. Instead of striving for sanctimonious purity, chef Adam Saldaña focuses on remixing flavors you’ll likely find in a multi-generational Chicano household’s pantry, not from a taquero’s basket in Guadalajara. And that’s the beauty — and empowering reclamation — of it. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Saldaña’s tacos might even get scoffed at by actual Mexicans, who often \u003ca href=\"https://www.ocweekly.com/why-dont-mexicans-like-mexican-restaurants-in-the-united-states-8457539/\">poke fun at Americanized Mexican food\u003c/a>. But not all tacos have to be praised by those who only know life in la República Mexicana, where context about what it’s like to grow up in the U.S. with Mexican heritage is often lost in translation. Banzito’s \u003cem>is\u003c/em> the translation, and reflects Saldaña’s experiences as a Sacramentan rather than some distant ideal of what a taco \u003ci>should\u003c/i> be. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">His approach is clearly working. The tacos are so noticeably appealing to local tastebuds that Sacramento Kings point guard Fox has taken it upon himself to champion Banzito’s in perhaps the most flamboyant way an NBA player can.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954469\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954469\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-scaled.jpg\" alt=\"a group of Sacramento Kings basketball fans wait in line to order tacos from a truck outside of the team's arena\" width=\"2560\" height=\"1882\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-800x588.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-1020x750.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-160x118.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-768x565.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-1536x1129.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-2048x1506.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-1920x1411.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A group of Sacramento Kings fans await their order from Banzito’s outside of Golden 1 Center. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On March 7, after Fox dropped 33 points in a pivotal win against the San Antonio Spurs, the phenom debuted his Curry-brand player edition sneakers, \u003ca href=\"https://twitter.com/NickDePaula/status/1765931757361037569\">dedicated to Banzito’s.\u003c/a> After the game, \u003ca href=\"https://twitter.com/swipathefox/status/1765632799657349178\">he Tweeted Saldaña to save him a plate of food\u003c/a>. He then slid out to the truck, in front of the arena, and \u003ca href=\"https://twitter.com/BanzitosTacos/status/1766163989422366935/photo/2\">scarfed down some carne asada\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my lifetime of eating tacos and watching the NBA, I’ve never once seen an NBA player endorse an independent Mexican food business. The way Fox has been giving Saldaña his props, in my eyes, is worthy of the Mexican American Hall of Fame.\u003c/span>\u003c/p>\n\u003cp>https://twitter.com/NickDePaula/status/1765931757361037569\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A quick lurk through \u003ca href=\"https://twitter.com/swipathefox\">Fox’s social pages\u003c/a> reveal a longtime affinity for Banzito’s, with raving posts that date back at least a year. Endearingly, the player and the taquero quote tweet and retweet one another about the food, Sacramento and basketball. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Earlier this season, when reports of Fox’s injury surfaced, \u003c/span>\u003ca href=\"https://twitter.com/BanzitosTacos/status/1719037038803222995\">\u003cspan style=\"font-weight: 400\">Saldaña sent him horchata and tacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When Fox and the Kings recently won, the player shared an Instagram post to his million followers with the caption, \u003ca href=\"https://www.instagram.com/swipathefox/p/C4RXXSMvFKF/?img_index=1\">“Beams and Banzitos.”\u003c/a>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s safe to say that it’s the most heartwarming friendship that has ever publicly blossomed between a homegrown taquero and an NBA star. [aside postid='arts_13954597']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It doesn’t hurt that \u003ca href=\"https://twitter.com/swipathefox/status/1761586212022931898\">Saldaña is a diehard Kings fan who previously catered privately for the team\u003c/a>. Banzito’s designs and slogans align perfectly with the Kings’ fanbase, too: “Light The Tacobeam,” \u003ca href=\"https://twitter.com/BanzitosTacos/status/1768129036931445239\">a makeshift logo with a purple bandana-wearing fox.\u003c/a> These are the kinds of brand innovations and menu items that Saldaña is dishing out — and \u003ca href=\"https://twitter.com/Cee_Caldwell/status/1761191744602030225\">Sacramentans, including Fox and his wife, Recee, are eating it up\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Saldaña just launched his brightly lit teal-and-yellow food truck near downtown’s sparkling Golden 1 Center. And earlier this month, he announced he’ll be expanding with pop-ups at Fowler Ranch Farm Brewery in Lincoln and Sharif & Co. in Roseville.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954459\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954459\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-scaled.jpg\" alt=\"a basketball fan eats a taco in front of a basketball arena\" width=\"2560\" height=\"2491\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-800x778.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-1020x992.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-160x156.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-768x747.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-1536x1495.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-2048x1993.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-1920x1868.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Local author Jose Vadi eats at Banzito’s while flashing his Sacramento gear.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside the Golden 1 Center, you may have to wait in line to get your first bite. Without much nearby competition (besides the more upscale Mexican restaurant Polcano), Saldaña is taking his shot. And he hasn’t missed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At its core, Banzito’s represents the way children of immigrants reinvent culture, a subversive kind of nourishment that thrives despite naysayers and doubters. Just like lowriders, another symbol of Chicano style and ingenuity, Banzito’s is re-engineering what we know in a slightly familiar, edible context. [aside postid='arts_13954624']\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s precisely that imperfect (or perfect?) hybridity that allows Saldaña’s tortilla-bound inventions to accentuate the tastes of what it’s like to be raised by Mexicans outside of Mexico, this far north from the border. As they say in parts of Mexico, every pueblo has its own kind of salsa. This is Sacramento’s.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/banzitostacos/\">Banzito’s\u003c/a> taco truck is located in front of Golden 1 Center, on the corner of K and 7th Street, before and after Kings games. They also pop-up near Sharif & Co. (1001 Creekside Ridge Drive Roseville, CA 95678) and at Fowler Ranch Farm Brewery (3111 Lincoln Newcastle Hwy., Lincoln, CA 95648). \u003ca href=\"https://www.instagram.com/banzitostacos/\">Check their Instagram page\u003c/a> for more hours and locations.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Banzito's has a cult following that includes the Kings' De'Aaron Fox, who designed a shoe in its honor.","status":"publish","parent":0,"modified":1712083395,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1089},"headData":{"title":"These Sacramento Tacos Inspired a Kings Player's New Sneakers | KQED","description":"Banzito's has a cult following that includes the Kings' De'Aaron Fox, who designed a shoe in its honor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialTitle":"These Sacramento Tacos Inspired a Kings Player's New Sneakers %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"These Sacramento Tacos Are So Good, They Inspired an NBA Player's New Shoes","datePublished":"2024-03-25T19:52:39.000Z","dateModified":"2024-04-02T18:43:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-4[…]f-aaef00f5a073/38efcb00-6c00-4a95-a277-b1460125d972/audio.mp3","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954364/sacramento-taco-truck-banzitos-kings-deaaron-fox-nba","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">As a Bay Area Mexican American, I don’t often feel the need to leave our Pacific shoreline in search of good Mexican food. After all, the Bay is home to the righteous Mission burrito — a game-changing \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=bWsvwwglD8I\">\u003cspan style=\"font-weight: 400\">culinary gem of generous proportions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — as well as \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">\u003cspan style=\"font-weight: 400\">a growing “Latinextravagant” food scene\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sure, there’s always the occasional hater comparing us to L.A. and San Diego — which have larger Mexican populations and are closer to the border. But the Bay boasts a delicious array of regional Mexican foods scattered throughout East Oakland’s parking lots, San Jose’s markets and Richmond’s backyards. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And yet it would be foolish to think we’re the singular purveyor of Northern California’s best Mexican-inspired dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">As metropolitan as we are, I recently found some of my favorite Chicano-style tacos in Sacramento — and NBA All Star De’Aaron Fox agrees. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954471\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954471\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-scaled.jpg\" alt=\"a carne asada taco with guacamole, cilantro and onions on a paper tray\" width=\"2560\" height=\"2083\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-800x651.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-1020x830.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-160x130.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-768x625.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-1536x1250.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-2048x1667.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/taco1-1920x1563.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Bistek taco comes with carne asada, orange sauce and sliced avocado on a fried crisp tortilla. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">At a taco truck called \u003ca href=\"https://www.instagram.com/banzitostacos/\">Banzito’s\u003c/a> (formerly Bandito’s), I encountered my first “enchitaco.” It’s an open-faced enchilada that fuses magically with the highly Americanized taco ingredients of ground beef, lettuce, diced tomatoes and sour cream. I haven’t seen anything like it in Bay Area; clearly, there’s something different going on in Sacra.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With other ingredients like bacon bits and pepper jack cheese, Banzito’s Northern Califas tacos are closer to Tex-Mex than the central and northern Mexican classics revered in immigrant enclaves. Instead of striving for sanctimonious purity, chef Adam Saldaña focuses on remixing flavors you’ll likely find in a multi-generational Chicano household’s pantry, not from a taquero’s basket in Guadalajara. And that’s the beauty — and empowering reclamation — of it. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Saldaña’s tacos might even get scoffed at by actual Mexicans, who often \u003ca href=\"https://www.ocweekly.com/why-dont-mexicans-like-mexican-restaurants-in-the-united-states-8457539/\">poke fun at Americanized Mexican food\u003c/a>. But not all tacos have to be praised by those who only know life in la República Mexicana, where context about what it’s like to grow up in the U.S. with Mexican heritage is often lost in translation. Banzito’s \u003cem>is\u003c/em> the translation, and reflects Saldaña’s experiences as a Sacramentan rather than some distant ideal of what a taco \u003ci>should\u003c/i> be. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">His approach is clearly working. The tacos are so noticeably appealing to local tastebuds that Sacramento Kings point guard Fox has taken it upon himself to champion Banzito’s in perhaps the most flamboyant way an NBA player can.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954469\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954469\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-scaled.jpg\" alt=\"a group of Sacramento Kings basketball fans wait in line to order tacos from a truck outside of the team's arena\" width=\"2560\" height=\"1882\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-800x588.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-1020x750.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-160x118.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-768x565.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-1536x1129.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-2048x1506.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_0666-1920x1411.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A group of Sacramento Kings fans await their order from Banzito’s outside of Golden 1 Center. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">On March 7, after Fox dropped 33 points in a pivotal win against the San Antonio Spurs, the phenom debuted his Curry-brand player edition sneakers, \u003ca href=\"https://twitter.com/NickDePaula/status/1765931757361037569\">dedicated to Banzito’s.\u003c/a> After the game, \u003ca href=\"https://twitter.com/swipathefox/status/1765632799657349178\">he Tweeted Saldaña to save him a plate of food\u003c/a>. He then slid out to the truck, in front of the arena, and \u003ca href=\"https://twitter.com/BanzitosTacos/status/1766163989422366935/photo/2\">scarfed down some carne asada\u003c/a>.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my lifetime of eating tacos and watching the NBA, I’ve never once seen an NBA player endorse an independent Mexican food business. The way Fox has been giving Saldaña his props, in my eyes, is worthy of the Mexican American Hall of Fame.\u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1765931757361037569"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003cspan style=\"font-weight: 400\">A quick lurk through \u003ca href=\"https://twitter.com/swipathefox\">Fox’s social pages\u003c/a> reveal a longtime affinity for Banzito’s, with raving posts that date back at least a year. Endearingly, the player and the taquero quote tweet and retweet one another about the food, Sacramento and basketball. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Earlier this season, when reports of Fox’s injury surfaced, \u003c/span>\u003ca href=\"https://twitter.com/BanzitosTacos/status/1719037038803222995\">\u003cspan style=\"font-weight: 400\">Saldaña sent him horchata and tacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. When Fox and the Kings recently won, the player shared an Instagram post to his million followers with the caption, \u003ca href=\"https://www.instagram.com/swipathefox/p/C4RXXSMvFKF/?img_index=1\">“Beams and Banzitos.”\u003c/a>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s safe to say that it’s the most heartwarming friendship that has ever publicly blossomed between a homegrown taquero and an NBA star. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954597","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It doesn’t hurt that \u003ca href=\"https://twitter.com/swipathefox/status/1761586212022931898\">Saldaña is a diehard Kings fan who previously catered privately for the team\u003c/a>. Banzito’s designs and slogans align perfectly with the Kings’ fanbase, too: “Light The Tacobeam,” \u003ca href=\"https://twitter.com/BanzitosTacos/status/1768129036931445239\">a makeshift logo with a purple bandana-wearing fox.\u003c/a> These are the kinds of brand innovations and menu items that Saldaña is dishing out — and \u003ca href=\"https://twitter.com/Cee_Caldwell/status/1761191744602030225\">Sacramentans, including Fox and his wife, Recee, are eating it up\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Saldaña just launched his brightly lit teal-and-yellow food truck near downtown’s sparkling Golden 1 Center. And earlier this month, he announced he’ll be expanding with pop-ups at Fowler Ranch Farm Brewery in Lincoln and Sharif & Co. in Roseville.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954459\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954459\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-scaled.jpg\" alt=\"a basketball fan eats a taco in front of a basketball arena\" width=\"2560\" height=\"2491\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-800x778.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-1020x992.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-160x156.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-768x747.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-1536x1495.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-2048x1993.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Banzitos2-1920x1868.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Local author Jose Vadi eats at Banzito’s while flashing his Sacramento gear.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Outside the Golden 1 Center, you may have to wait in line to get your first bite. Without much nearby competition (besides the more upscale Mexican restaurant Polcano), Saldaña is taking his shot. And he hasn’t missed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At its core, Banzito’s represents the way children of immigrants reinvent culture, a subversive kind of nourishment that thrives despite naysayers and doubters. Just like lowriders, another symbol of Chicano style and ingenuity, Banzito’s is re-engineering what we know in a slightly familiar, edible context. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954624","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s precisely that imperfect (or perfect?) hybridity that allows Saldaña’s tortilla-bound inventions to accentuate the tastes of what it’s like to be raised by Mexicans outside of Mexico, this far north from the border. As they say in parts of Mexico, every pueblo has its own kind of salsa. This is Sacramento’s.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/banzitostacos/\">Banzito’s\u003c/a> taco truck is located in front of Golden 1 Center, on the corner of K and 7th Street, before and after Kings games. They also pop-up near Sharif & Co. (1001 Creekside Ridge Drive Roseville, CA 95678) and at Fowler Ranch Farm Brewery (3111 Lincoln Newcastle Hwy., Lincoln, CA 95648). \u003ca href=\"https://www.instagram.com/banzitostacos/\">Check their Instagram page\u003c/a> for more hours and locations.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954364/sacramento-taco-truck-banzitos-kings-deaaron-fox-nba","authors":["11748"],"categories":["arts_1","arts_835","arts_12276"],"tags":["arts_3419","arts_10278","arts_1297","arts_14985","arts_22012","arts_5779","arts_14984"],"featImg":"arts_13954474","label":"source_arts_13954364"},"arts_13934296":{"type":"posts","id":"arts_13934296","meta":{"index":"posts_1591205157","site":"arts","id":"13934296","score":null,"sort":[1695045655000]},"guestAuthors":[],"slug":"8-over-80-jose-cuellar-dr-loco","title":"How Anthropologist José Cuéllar Became Dr. Loco, the Last Pachuco","publishDate":1695045655,"format":"aside","headTitle":"How Anthropologist José Cuéllar Became Dr. Loco, the Last Pachuco | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13934402\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67183_230721-Jose%CC%81Cue%CC%81llar8over80-06-BL_COVER.jpg\" alt=\"An older man with white braids and glasses plays a saxophone in his home\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13934402\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar, 82, plays the saxophone at his home in San Francisco on July 21, 2023. As a professor emeritus of Chicano studies at San Francisco State University, he has led a dual career as an academic and leader of Dr. Loco’s Rockin’ Jalapeño Band. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This story is part of the series \u003ca href=\"http://kqed.org/8over80\">8 Over 80\u003c/a>, celebrating artists and cultural figures over the age of 80 who continue to shape the greater Bay Area.\u003c/i>\u003c/p>\n\u003cp>[dropcap]W[/dropcap]hen José Cuéllar made his fateful trip to the crossroads it wasn’t to barter his soul. Rather, without much forethought he exchanged his life savings for a saxophone. While the post-World War II economy of San Antonio was booming he didn’t have any grand ambition in mind. But the deal he struck set him on a wending path to positions in some of the nation’s most vaunted universities, while eventually giving rise to his musical alter ego Dr. Loco, a patron saint of Chicano culture dubbed “the last pachuco” by legendary Mexican rockers.\u003c/p>\n\u003cp>A groundbreaking anthropologist who spent two decades as chair and director of San Francisco State’s César E. Chavéz Institute for Public Policy, Cuéllar hasn’t just studied and documented Chicano culture. He’s embodied the creative frisson generated by cultural evolution as the leader of the \u003ca href=\"https://www.facebook.com/DrLoco4real/\">Rockin’ Jalapeño Band\u003c/a>, a vehicle through which he’s explored the verdant possibilities of Mexican American life and identity.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=hP21Obro5oA\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Reflecting back, it seems to me that I’ve wanted to do things and planned things, but what I’ve done is not stuff I planned,” says Cuéllar, 82, from his house in San Francisco’s Bayview neighborhood. “I never really planned or felt ‘I want to go to Stanford.’ They called me. I thought I’d go back to San Diego State after a year.”\u003c/p>\n\u003cp>The journey to teaching at Stanford University, where Dr. Loco first manifested in 1989, started as an impulse purchase when Cuéllar was a high school senior with a pocketful of cash. The money was intended as tuition for his first year in business college studying to be a draftsman. The plan was to follow his father, “who had bootstrapped his way into this gig by correspondence course,” Cuéllar says. “But there was a glass ceiling and he’d reached as high as a Mexican could go in that company doing aerial-topographical mapping. I was going to try it as a career.”\u003c/p>\n\u003cfigure id=\"attachment_13934406\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934406\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67201_230721-Jose%CC%81Cue%CC%81llar8over80-23-BL_2000.jpg\" alt=\"A hand holds a cell phone with a black and white photograph on it of a young man holding a clarinet and a saxophone, wearing a suit and sunglasses\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar holds a photo of himself at 18. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On his way to make the tuition deposit he passed a music store where a tenor saxophone in the window caught his eye. The price: $550. His wallet: $600. “Maybe it was destiny,” he says. “I went in and bought the sax and then walked around for a couple of hours thinking ‘What am I going to tell my pop?’”\u003c/p>\n\u003cp>[aside tag='8over80' label='More 8 Over 80']Realizing he had to face the music, Cuéllar sat down at a bus stop to head home. “As I’m waiting a car full of guys pulls up and there’s a guy who I knew was a sax player in the high school band I had been in,” he recalls. “He was surprised to see me with a sax. I said, ‘I just bought it and I want to learn how to play.’ He said, ‘Get in the car, we’re going to rehearsal.’”\u003c/p>\n\u003cp>Even though music has occasionally receded from his life, sometimes for long stretches, it’s served as a guiding light for Cuéllar. He got his start as a professional working around Texas in the Del-Kings, a mostly Chicano R&B band playing Junior Parker, Bobby “Blue” Bland, B.B. King and T-Bone Walker numbers along with some Five Satins-style doo-wop.\u003c/p>\n\u003cp>A musically barren four-year stint in the Air Force that trained him as a dental technician could have sent him in a new direction, “but the cold reality of what it would take for a Mexican to be a dentist in Texas, as presented to me by my dentist,” made him rethink his ambitions and realize, “I really do want to be a musician,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13934405\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934405\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67199_230721-Jose%CC%81Cue%CC%81llar8over80-21-BL_2000.jpg\" alt=\"An older man with white braids and glasses holds a black-and-white picture of himself in sunglasses singing into a mic with a guitar hanging in front of him\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar holds a photo of himself playing music in the early 1990s at his home in San Francisco. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The birth of Dr. Loco\u003c/h2>\n\u003cp>He spent much of the next decade performing in Las Vegas and Southern California, and along the way Cuéllar ended up keeping that belated date with higher education. Enrolling in Golden West College in Huntington Beach to study music, he was gradually politicized by the movement against American involvement in the Vietnam War. Transferring to Long Beach State in 1969, he arrived just as the rising Chicano movement, which was deeply entwined with anti-war protests, attained new visibility.\u003c/p>\n\u003cp>Embracing the movement he turned his attention to his own community, eventually earning a PhD in anthropology from UCLA in 1977. He managed to keep his hand in music until then, but when Cuéllar accepted a tenure-track position at the University of Colorado at Boulder, it receded. “I couldn’t find anyone to play with in Colorado that I liked,” he says. “I wanted to get more involved in my academics too, so the horn went into the closet and stayed there until I got to Stanford in 1983.”\u003c/p>\n\u003cp>Teaching Chicano studies and serving as senior ethnogerontologist at the School of Medicine, he was reunited with his saxophone when students urged him to put together a combo to play campus events. Thus was born the Corrido Boogie Band, a group that’s remembered mostly as Cuéllar’s introduction to the Bay Area music scene. They frequently backed the Chicano comedy troupe \u003ca href=\"https://www.kqed.org/arts/13875737/culture-clash-makes-america-still-great-again-at-berkeley-rep\">Culture Clash\u003c/a>, who always wondered what to call Cuéllar. The need for a stage moniker was answered while he was doing research on gang kids, cholos, in Tijuana.\u003c/p>\n\u003cp>“I was standing there with a bunch of kids and this kid comes up and says ‘Is it true you’re a doctor?’ And I said ‘Yeah, I’m an anthropologist,’ but in Spanish its antropólogo, so he goes, ‘Dr. Loco.’”\u003c/p>\n\u003cfigure id=\"attachment_13934403\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934403\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67191_230721-Jose%CC%81Cue%CC%81llar8over80-11-BL_2000.jpg\" alt=\"Four wide shelves with ceramic and wooden instruments densly arranged on them\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flutes from Mexico and Central America line a book shelf in José Cuéllar’s San Francisco home. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name stuck, and back at Stanford he transformed the Corrido Boogie Band into Dr. Loco’s Rockin’ Jalapeño Band in 1989. The group’s sound encompassed musical eras and idioms, merging old school New Orleans R&B, Afro Caribbean rhythms, Mexican rancheras and Tex-Mex soul. The interconnectedness of his two professions became apparent while he was doing research along the U.S.-Mexican border for his book, \u003cem>Tex Mex Saxo: The History and Heritage of El Saxofon in Tejano and Norteno Music\u003c/em>.\u003c/p>\n\u003cp>Funded by a Rockefeller Gateways Fellowship, Cuéllar was looking for the differences between saxophone styles on both sides of the border. Besides the distinct roles the horn plays in each style — in Norteño the sax is a secondary voice while in Tejano it often plays lead — Cuéllar found that starting in the 1940s the saxophone was a primary avenue through which blues and jazz merged with Mexican music.\u003c/p>\n\u003cp>“Flaco Jiménez said ‘I love the sax because it begins to add the blues influence,’” he says. “It’s amazing how this African American influence has manifested itself in our music. In fact, that’s what starts to define and distinguish Chicano music. What you see is not the anglicization of the Mexican, it’s the Africanization of the Mexican. Intuitively I knew that, but it took this research to bring it home to me.”\u003c/p>\n\u003cp>The Rockin’ Jalapeño Band makes his observation anything but academic on 1998’s \u003cem>\u003ca href=\"https://www.discogs.com/release/14399400-Dr-Locos-Rockin-Jalape%C3%B1o-Band-Barrio-Ritmos-Blues\">Barrio Ritmos & Blues\u003c/a>\u003c/em>, a cool, low-riding cruise through the various intersections of Chicano and African American culture. The album opens with “Pa’ Lo Que Vale,” a bilingual version of the Buffalo Springfield protest anthem “For What It’s Worth,” the first of a number of tunes that the band “pochocized” by mixing Spanish and English.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=43s46gohFjc\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>The godfather of a sound confronts loss\u003c/h2>\n\u003cp>Dr. Loco’s sound and image made a particularly deep impression in Mexico City, where the hugely popular rock en español act \u003ca href=\"https://en.wikipedia.org/wiki/Maldita_Vecindad\">Maldita Vecindad\u003c/a> went on a quest to connect with him. They’d scored a major hit in 1991 with the song “\u003ca href=\"https://www.youtube.com/watch?v=jRN6n9Wgq2Q\">Pachuco\u003c/a>” that celebrated the rebellious sartorial style of Mexican American young men exemplified by zoot suits. “They saw him as the last pachuco,” says Alameda producer Greg Landau, an eight-time Grammy Award nominee who’s worked with Dr. Loco since the ’90s.\u003c/p>\n\u003cp>“We went to see them at Fillmore in 2007 and they saluted him from the stage, saying ‘Dr. Loco is here, our godfather,’ and hailed him for combining activism and music,” says Landau, who ended up flying down to Mexico City a week later to produce the Maldita Vecindad album \u003cem>\u003ca href=\"https://www.discogs.com/release/6972266-Maldita-Vecindad-Circular-Colectivo\">Circular Colectivo\u003c/a>\u003c/em>. Landau also got an up-close look at Cuéllar’s impact on students “who were in awe of him” during a sabbatical year when he filled in for him at SF State. “His presence and the way he presents himself, he makes students aware he’s Dr. Loco,” Landau says. “That’s part of the experience he’s teaching. How do you embody all of these things?”\u003c/p>\n\u003cfigure id=\"attachment_13934404\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934404\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67193_230721-Jose%CC%81Cue%CC%81llar8over80-15-BL_2000.jpg\" alt=\"An older man with white braids and glasses sits in a chair smiling, with one arm propped on his hip\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar, aka Dr. Loco, at home in San Francisco. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cuéllar has been an emeritus professor at SF State since 2010, though he continues to teach, research and consult at various institutions. As a musician, he’s still easing back into performing after the pandemic and a bout with long COVID, working mostly with \u003ca href=\"https://www.thebernalbeat.com/\">The Bernal Beat\u003c/a>. For a man who’s gone from triumph to triumph without a game plan, Cuéllar’s work in gerontology has prepared him well for the inevitable toll of aging “and the losses that we deal with,” he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I’m looking at loss of relationships, mobility and space. I know the longer I live, the more I have to confront loss, including abilities,” he says. “How do we contend with that? Thinking musically, I realized when I wound up losing teeth that it became really difficult to form an embouchure. So I look at the guitar now, or keyboard, and started exploring other musical instruments. The more I lose, I try to build some things to replace relationships and abilities.”\u003c/p>\n\n","blocks":[],"excerpt":"Cuéllar hasn’t just studied Chicano culture, he embodies its creative possibilities as a saxophonist and band leader.","status":"publish","parent":0,"modified":1705005016,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1960},"headData":{"title":"How Anthropologist José Cuéllar Became the Sax Playing Dr. Loco | KQED","description":"Cuéllar hasn’t just studied Chicano culture, he embodies its creative possibilities as a saxophonist and band leader.","ogTitle":"How Anthropologist José Cuéllar Became Dr. Loco, the Last Pachuco","ogDescription":"","ogImgId":"arts_13934402","twTitle":"How Anthropologist José Cuéllar Became Dr. Loco, the Last Pachuco","twDescription":"","twImgId":"arts_13934402","socialTitle":"How Anthropologist José Cuéllar Became the Sax Playing Dr. Loco %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Anthropologist José Cuéllar Became Dr. Loco, the Last Pachuco","datePublished":"2023-09-18T14:00:55.000Z","dateModified":"2024-01-11T20:30:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"8 Over 80","sourceUrl":"https://www.kqed.org/8over80","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13934296/8-over-80-jose-cuellar-dr-loco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13934402\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67183_230721-Jose%CC%81Cue%CC%81llar8over80-06-BL_COVER.jpg\" alt=\"An older man with white braids and glasses plays a saxophone in his home\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-13934402\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67183_230721-JoséCuéllar8over80-06-BL_COVER-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar, 82, plays the saxophone at his home in San Francisco on July 21, 2023. As a professor emeritus of Chicano studies at San Francisco State University, he has led a dual career as an academic and leader of Dr. Loco’s Rockin’ Jalapeño Band. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>This story is part of the series \u003ca href=\"http://kqed.org/8over80\">8 Over 80\u003c/a>, celebrating artists and cultural figures over the age of 80 who continue to shape the greater Bay Area.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">W\u003c/span>\u003c/p>\u003cp>hen José Cuéllar made his fateful trip to the crossroads it wasn’t to barter his soul. Rather, without much forethought he exchanged his life savings for a saxophone. While the post-World War II economy of San Antonio was booming he didn’t have any grand ambition in mind. But the deal he struck set him on a wending path to positions in some of the nation’s most vaunted universities, while eventually giving rise to his musical alter ego Dr. Loco, a patron saint of Chicano culture dubbed “the last pachuco” by legendary Mexican rockers.\u003c/p>\n\u003cp>A groundbreaking anthropologist who spent two decades as chair and director of San Francisco State’s César E. Chavéz Institute for Public Policy, Cuéllar hasn’t just studied and documented Chicano culture. He’s embodied the creative frisson generated by cultural evolution as the leader of the \u003ca href=\"https://www.facebook.com/DrLoco4real/\">Rockin’ Jalapeño Band\u003c/a>, a vehicle through which he’s explored the verdant possibilities of Mexican American life and identity.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/hP21Obro5oA'\n title='//www.youtube.com/embed/hP21Obro5oA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Reflecting back, it seems to me that I’ve wanted to do things and planned things, but what I’ve done is not stuff I planned,” says Cuéllar, 82, from his house in San Francisco’s Bayview neighborhood. “I never really planned or felt ‘I want to go to Stanford.’ They called me. I thought I’d go back to San Diego State after a year.”\u003c/p>\n\u003cp>The journey to teaching at Stanford University, where Dr. Loco first manifested in 1989, started as an impulse purchase when Cuéllar was a high school senior with a pocketful of cash. The money was intended as tuition for his first year in business college studying to be a draftsman. The plan was to follow his father, “who had bootstrapped his way into this gig by correspondence course,” Cuéllar says. “But there was a glass ceiling and he’d reached as high as a Mexican could go in that company doing aerial-topographical mapping. I was going to try it as a career.”\u003c/p>\n\u003cfigure id=\"attachment_13934406\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934406\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67201_230721-Jose%CC%81Cue%CC%81llar8over80-23-BL_2000.jpg\" alt=\"A hand holds a cell phone with a black and white photograph on it of a young man holding a clarinet and a saxophone, wearing a suit and sunglasses\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67201_230721-JoséCuéllar8over80-23-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar holds a photo of himself at 18. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On his way to make the tuition deposit he passed a music store where a tenor saxophone in the window caught his eye. The price: $550. His wallet: $600. “Maybe it was destiny,” he says. “I went in and bought the sax and then walked around for a couple of hours thinking ‘What am I going to tell my pop?’”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"8over80","label":"More 8 Over 80 "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Realizing he had to face the music, Cuéllar sat down at a bus stop to head home. “As I’m waiting a car full of guys pulls up and there’s a guy who I knew was a sax player in the high school band I had been in,” he recalls. “He was surprised to see me with a sax. I said, ‘I just bought it and I want to learn how to play.’ He said, ‘Get in the car, we’re going to rehearsal.’”\u003c/p>\n\u003cp>Even though music has occasionally receded from his life, sometimes for long stretches, it’s served as a guiding light for Cuéllar. He got his start as a professional working around Texas in the Del-Kings, a mostly Chicano R&B band playing Junior Parker, Bobby “Blue” Bland, B.B. King and T-Bone Walker numbers along with some Five Satins-style doo-wop.\u003c/p>\n\u003cp>A musically barren four-year stint in the Air Force that trained him as a dental technician could have sent him in a new direction, “but the cold reality of what it would take for a Mexican to be a dentist in Texas, as presented to me by my dentist,” made him rethink his ambitions and realize, “I really do want to be a musician,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13934405\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934405\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67199_230721-Jose%CC%81Cue%CC%81llar8over80-21-BL_2000.jpg\" alt=\"An older man with white braids and glasses holds a black-and-white picture of himself in sunglasses singing into a mic with a guitar hanging in front of him\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67199_230721-JoséCuéllar8over80-21-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar holds a photo of himself playing music in the early 1990s at his home in San Francisco. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The birth of Dr. Loco\u003c/h2>\n\u003cp>He spent much of the next decade performing in Las Vegas and Southern California, and along the way Cuéllar ended up keeping that belated date with higher education. Enrolling in Golden West College in Huntington Beach to study music, he was gradually politicized by the movement against American involvement in the Vietnam War. Transferring to Long Beach State in 1969, he arrived just as the rising Chicano movement, which was deeply entwined with anti-war protests, attained new visibility.\u003c/p>\n\u003cp>Embracing the movement he turned his attention to his own community, eventually earning a PhD in anthropology from UCLA in 1977. He managed to keep his hand in music until then, but when Cuéllar accepted a tenure-track position at the University of Colorado at Boulder, it receded. “I couldn’t find anyone to play with in Colorado that I liked,” he says. “I wanted to get more involved in my academics too, so the horn went into the closet and stayed there until I got to Stanford in 1983.”\u003c/p>\n\u003cp>Teaching Chicano studies and serving as senior ethnogerontologist at the School of Medicine, he was reunited with his saxophone when students urged him to put together a combo to play campus events. Thus was born the Corrido Boogie Band, a group that’s remembered mostly as Cuéllar’s introduction to the Bay Area music scene. They frequently backed the Chicano comedy troupe \u003ca href=\"https://www.kqed.org/arts/13875737/culture-clash-makes-america-still-great-again-at-berkeley-rep\">Culture Clash\u003c/a>, who always wondered what to call Cuéllar. The need for a stage moniker was answered while he was doing research on gang kids, cholos, in Tijuana.\u003c/p>\n\u003cp>“I was standing there with a bunch of kids and this kid comes up and says ‘Is it true you’re a doctor?’ And I said ‘Yeah, I’m an anthropologist,’ but in Spanish its antropólogo, so he goes, ‘Dr. Loco.’”\u003c/p>\n\u003cfigure id=\"attachment_13934403\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934403\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67191_230721-Jose%CC%81Cue%CC%81llar8over80-11-BL_2000.jpg\" alt=\"Four wide shelves with ceramic and wooden instruments densly arranged on them\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67191_230721-JoséCuéllar8over80-11-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flutes from Mexico and Central America line a book shelf in José Cuéllar’s San Francisco home. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name stuck, and back at Stanford he transformed the Corrido Boogie Band into Dr. Loco’s Rockin’ Jalapeño Band in 1989. The group’s sound encompassed musical eras and idioms, merging old school New Orleans R&B, Afro Caribbean rhythms, Mexican rancheras and Tex-Mex soul. The interconnectedness of his two professions became apparent while he was doing research along the U.S.-Mexican border for his book, \u003cem>Tex Mex Saxo: The History and Heritage of El Saxofon in Tejano and Norteno Music\u003c/em>.\u003c/p>\n\u003cp>Funded by a Rockefeller Gateways Fellowship, Cuéllar was looking for the differences between saxophone styles on both sides of the border. Besides the distinct roles the horn plays in each style — in Norteño the sax is a secondary voice while in Tejano it often plays lead — Cuéllar found that starting in the 1940s the saxophone was a primary avenue through which blues and jazz merged with Mexican music.\u003c/p>\n\u003cp>“Flaco Jiménez said ‘I love the sax because it begins to add the blues influence,’” he says. “It’s amazing how this African American influence has manifested itself in our music. In fact, that’s what starts to define and distinguish Chicano music. What you see is not the anglicization of the Mexican, it’s the Africanization of the Mexican. Intuitively I knew that, but it took this research to bring it home to me.”\u003c/p>\n\u003cp>The Rockin’ Jalapeño Band makes his observation anything but academic on 1998’s \u003cem>\u003ca href=\"https://www.discogs.com/release/14399400-Dr-Locos-Rockin-Jalape%C3%B1o-Band-Barrio-Ritmos-Blues\">Barrio Ritmos & Blues\u003c/a>\u003c/em>, a cool, low-riding cruise through the various intersections of Chicano and African American culture. The album opens with “Pa’ Lo Que Vale,” a bilingual version of the Buffalo Springfield protest anthem “For What It’s Worth,” the first of a number of tunes that the band “pochocized” by mixing Spanish and English.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/43s46gohFjc'\n title='//www.youtube.com/embed/43s46gohFjc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003ch2>The godfather of a sound confronts loss\u003c/h2>\n\u003cp>Dr. Loco’s sound and image made a particularly deep impression in Mexico City, where the hugely popular rock en español act \u003ca href=\"https://en.wikipedia.org/wiki/Maldita_Vecindad\">Maldita Vecindad\u003c/a> went on a quest to connect with him. They’d scored a major hit in 1991 with the song “\u003ca href=\"https://www.youtube.com/watch?v=jRN6n9Wgq2Q\">Pachuco\u003c/a>” that celebrated the rebellious sartorial style of Mexican American young men exemplified by zoot suits. “They saw him as the last pachuco,” says Alameda producer Greg Landau, an eight-time Grammy Award nominee who’s worked with Dr. Loco since the ’90s.\u003c/p>\n\u003cp>“We went to see them at Fillmore in 2007 and they saluted him from the stage, saying ‘Dr. Loco is here, our godfather,’ and hailed him for combining activism and music,” says Landau, who ended up flying down to Mexico City a week later to produce the Maldita Vecindad album \u003cem>\u003ca href=\"https://www.discogs.com/release/6972266-Maldita-Vecindad-Circular-Colectivo\">Circular Colectivo\u003c/a>\u003c/em>. Landau also got an up-close look at Cuéllar’s impact on students “who were in awe of him” during a sabbatical year when he filled in for him at SF State. “His presence and the way he presents himself, he makes students aware he’s Dr. Loco,” Landau says. “That’s part of the experience he’s teaching. How do you embody all of these things?”\u003c/p>\n\u003cfigure id=\"attachment_13934404\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13934404\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/RS67193_230721-Jose%CC%81Cue%CC%81llar8over80-15-BL_2000.jpg\" alt=\"An older man with white braids and glasses sits in a chair smiling, with one arm propped on his hip\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/RS67193_230721-JoséCuéllar8over80-15-BL_2000-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">José Cuéllar, aka Dr. Loco, at home in San Francisco. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cuéllar has been an emeritus professor at SF State since 2010, though he continues to teach, research and consult at various institutions. As a musician, he’s still easing back into performing after the pandemic and a bout with long COVID, working mostly with \u003ca href=\"https://www.thebernalbeat.com/\">The Bernal Beat\u003c/a>. For a man who’s gone from triumph to triumph without a game plan, Cuéllar’s work in gerontology has prepared him well for the inevitable toll of aging “and the losses that we deal with,” he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’m looking at loss of relationships, mobility and space. I know the longer I live, the more I have to confront loss, including abilities,” he says. “How do we contend with that? Thinking musically, I realized when I wound up losing teeth that it became really difficult to form an embouchure. So I look at the guitar now, or keyboard, and started exploring other musical instruments. The more I lose, I try to build some things to replace relationships and abilities.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13934296/8-over-80-jose-cuellar-dr-loco","authors":["86"],"categories":["arts_1","arts_835","arts_69","arts_235"],"tags":["arts_21553","arts_3419","arts_10342","arts_10278"],"featImg":"arts_13934876","label":"source_arts_13934296"},"arts_13933138":{"type":"posts","id":"arts_13933138","meta":{"index":"posts_1591205157","site":"arts","id":"13933138","score":null,"sort":[1692047549000]},"guestAuthors":[],"slug":"bolita-masa-berkeley-pop-up-farmers-market-tetelas-tamales","title":"Berkeley's Bolita Celebrates the Delicate Art of Mexican Masa","publishDate":1692047549,"format":"standard","headTitle":"Berkeley’s Bolita Celebrates the Delicate Art of Mexican Masa | KQED","labelTerm":{},"content":"\u003cp>For Emmanuel Galvan, the founder of \u003ca href=\"https://www.instagram.com/bolitamasa/?hl=en\">Bolita Masa\u003c/a>, turning raw corn into maize dough is part of an ancestral magic.\u003c/p>\n\u003cp>“It’s the humble backbone of [Mexico],” says Galvan, whose Berkeley-based pop-up specializes in Mexican masa. “Corn allowed the Maya and Aztec empires to grow to their sizes as an incredibly important crop. There is so much mythology around it, and it’s instilled in being Mexican. I want to shine a light on that and the work it takes because making masa is fucking hard.”\u003c/p>\n\u003cp>How hard? Start with the fact that he begins by choosing from at least 13 corn varietals at his disposal — each with their own color, texture, flavor and purpose — hailing from wildly distinct regions of Mexico. On some days, Galvan and his team might handle over 200 pounds of corn, from bruised shades of blue and dusky purple kernels to the eternally glowing yellow of classic elote. Alchemizing this colorful crop into masa is as much a delicate art as it is a calculated science.\u003c/p>\n\u003cfigure id=\"attachment_13933157\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933157\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/bolita-tricolor-800x1200.jpg\" alt=\"tri color tortillas (yellow, blue and purple) are displayed on a tan plate inside the Berkeley kitchen where they were made\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">These tri-color tortillas are displayed inside the Berkeley kitchen where they were made. \u003ccite>(Emmanuel Galvan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 28-hour process involves a meticulous amount of measuring, weighing, boiling, soaking, softening and nixtamalizing that ends with a grinder made of volcanic stone crushing the wet, calcified kernels into fresh masa. The result is a nutritious staple in the Mexican and Central American diet that has become a literal foundation for culinary sustenance, forming the base for tamales, tacos, tlayudas, tetelas, tlacoyos, tostadas and more — including foods that don’t start with the letter “T,” such as pupusas.\u003c/p>\n\u003cp>[pullquote size=\"large\" align=\"right\"]“Alchemizing this colorful crop into masa is as much a delicate art as it is a calculated science.”[/pullquote]Bolita, which launched in 2020, sells their pre-packaged masas, as well as some of the Bay Area’s best salsas and moles, at the Mission Mercado farmers market in San Francisco. And the business is now expanding to Oakland’s Grand Lake Farmers Market on Saturdays. For Galvan, working with \u003ca href=\"https://www.instagram.com/tamoamx/?hl=en\">Tamao, an ethical corn supplier in Mexico City\u003c/a>, is a huge reason he can continue to operate. Tamao’s owner, Francisco Musi, maintains close partnerships with farmers around Mexico to bring in a diverse array of corn from 11 states — each with its own unique properties. As Galvan notes, Tamao sells strictly surplus produce that does not impact the local needs or economy in Mexico and de-prioritizes any U.S. demand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13920076,arts_13931115,arts_13925233']\u003c/span>Most importantly, Galvan deeply honors what masa represents — and its holy place at the top of the Indigenous American food pyramid. The name Bolita comes from a varietal of Oaxacan corn, the bolita, which is round and sturdy, and is often used for making the largest tortillas. But it also reminds Galvan of his roots in Napa, where his immigrant father worked in the local vineyards. His mother would bring home commercially-made masa from the supermarket and have him and his siblings roll it into a ball (or “bolita”) to be pressed into tortillas.\u003c/p>\n\u003cp>Though Galvan prides himself in being able to sell some of the Bay Area’s freshest scratch-made masa for customers to take home as is, he can also throw down in the kitchen with his team of cooks. That’s because Bolita Masa also provides hot meals as a roaming pop-up that embraces various masa-based dishes.\u003c/p>\n\u003cfigure id=\"attachment_13933158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933158\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/bolita1-candid-800x544.jpg\" alt=\"a Mexican American chef smiles inside the kitchen where he makes masa from scratch \" width=\"800\" height=\"544\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-1020x693.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-1536x1044.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emmanuel Galvan has been perfecting the delicate art of Mexican masa in Berkeley. \u003ccite>(ICA Fund/Cayce Clifford)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One must-try for the uninitiated is Bolita’s tetela, a classic Oaxacan snack that Galvan describes as a “simple triangular pocket of masa filled with black beans, gooey quesillo and hoja santa.” For his upcoming one-off pop-up at Birba Wine Bar on Aug. 27, Galvan is preparing a sweet corn tamal with strawberry chamoy, along with a savory tamal stuffed with Jimmy Nardello peppers and quesillo. He tells me there will be four more masa-based dishes in the mix, too. With its newly acquired kitchen in Berkeley, Bolita seems to have found the right recipe.\u003c/p>\n\u003cp>“It’s an ingredient I’ve always been excited about,” Galvan says of his masa-based cuisine. “I’m not doing anything new. People have been using maize to make food for centuries. But I hope to show the importance of these ingredients as something that can be valued.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/CtsbnGQrmzB/?img_index=1\">\u003ci>Bolita Masa\u003c/i>\u003c/a>\u003ci> sells pre-packed goods at \u003c/i>\u003ca href=\"https://www.instagram.com/missionmercado/?hl=en\">\u003ci>Mission Mercado\u003c/i>\u003c/a>\u003ci> (84 Bartlett St., San Francisco) every Thursday from 3 p.m. to 7 p.m. and \u003c/i>\u003ca href=\"https://www.agriculturalinstitute.org/grand-lake\">\u003ci>Grand Lake Farmers Market\u003c/i>\u003c/a>\u003ci> (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Bolita also appears as a regular food pop-up at \u003c/i>\u003ca href=\"https://www.instagram.com/hammerlingwines/?hl=en\">\u003ci>Hammerling Wines\u003c/i>\u003c/a>\u003ci> (1350 Fifth St., Berkeley) every first Friday of the month from 3 p.m. to 8 p.m. and will be serving food at \u003c/i>\u003ca href=\"https://www.instagram.com/birbawinebar/?hl=en\">\u003ci>Birba\u003c/i>\u003c/a>\u003ci> (458 Grove St., San Francisco) on Sun., Aug. 27 from 1 p.m. to 8 p.m.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The pop-up specializes in scratch-made masa, tetelas, tamales and more.","status":"publish","parent":0,"modified":1705005149,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":873},"headData":{"title":"Berkeley's Bolita Celebrates the Delicate Art of Mexican Masa | KQED","description":"The pop-up specializes in scratch-made masa, tetelas, tamales and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Berkeley's Bolita Celebrates the Delicate Art of Mexican Masa","datePublished":"2023-08-14T21:12:29.000Z","dateModified":"2024-01-11T20:32:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13933138/bolita-masa-berkeley-pop-up-farmers-market-tetelas-tamales","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For Emmanuel Galvan, the founder of \u003ca href=\"https://www.instagram.com/bolitamasa/?hl=en\">Bolita Masa\u003c/a>, turning raw corn into maize dough is part of an ancestral magic.\u003c/p>\n\u003cp>“It’s the humble backbone of [Mexico],” says Galvan, whose Berkeley-based pop-up specializes in Mexican masa. “Corn allowed the Maya and Aztec empires to grow to their sizes as an incredibly important crop. There is so much mythology around it, and it’s instilled in being Mexican. I want to shine a light on that and the work it takes because making masa is fucking hard.”\u003c/p>\n\u003cp>How hard? Start with the fact that he begins by choosing from at least 13 corn varietals at his disposal — each with their own color, texture, flavor and purpose — hailing from wildly distinct regions of Mexico. On some days, Galvan and his team might handle over 200 pounds of corn, from bruised shades of blue and dusky purple kernels to the eternally glowing yellow of classic elote. Alchemizing this colorful crop into masa is as much a delicate art as it is a calculated science.\u003c/p>\n\u003cfigure id=\"attachment_13933157\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933157\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/bolita-tricolor-800x1200.jpg\" alt=\"tri color tortillas (yellow, blue and purple) are displayed on a tan plate inside the Berkeley kitchen where they were made\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita-tricolor-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">These tri-color tortillas are displayed inside the Berkeley kitchen where they were made. \u003ccite>(Emmanuel Galvan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 28-hour process involves a meticulous amount of measuring, weighing, boiling, soaking, softening and nixtamalizing that ends with a grinder made of volcanic stone crushing the wet, calcified kernels into fresh masa. The result is a nutritious staple in the Mexican and Central American diet that has become a literal foundation for culinary sustenance, forming the base for tamales, tacos, tlayudas, tetelas, tlacoyos, tostadas and more — including foods that don’t start with the letter “T,” such as pupusas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"“Alchemizing this colorful crop into masa is as much a delicate art as it is a calculated science.”","name":"pullquote","attributes":{"named":{"size":"large","align":"right","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Bolita, which launched in 2020, sells their pre-packaged masas, as well as some of the Bay Area’s best salsas and moles, at the Mission Mercado farmers market in San Francisco. And the business is now expanding to Oakland’s Grand Lake Farmers Market on Saturdays. For Galvan, working with \u003ca href=\"https://www.instagram.com/tamoamx/?hl=en\">Tamao, an ethical corn supplier in Mexico City\u003c/a>, is a huge reason he can continue to operate. Tamao’s owner, Francisco Musi, maintains close partnerships with farmers around Mexico to bring in a diverse array of corn from 11 states — each with its own unique properties. As Galvan notes, Tamao sells strictly surplus produce that does not impact the local needs or economy in Mexico and de-prioritizes any U.S. demand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13920076,arts_13931115,arts_13925233","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Most importantly, Galvan deeply honors what masa represents — and its holy place at the top of the Indigenous American food pyramid. The name Bolita comes from a varietal of Oaxacan corn, the bolita, which is round and sturdy, and is often used for making the largest tortillas. But it also reminds Galvan of his roots in Napa, where his immigrant father worked in the local vineyards. His mother would bring home commercially-made masa from the supermarket and have him and his siblings roll it into a ball (or “bolita”) to be pressed into tortillas.\u003c/p>\n\u003cp>Though Galvan prides himself in being able to sell some of the Bay Area’s freshest scratch-made masa for customers to take home as is, he can also throw down in the kitchen with his team of cooks. That’s because Bolita Masa also provides hot meals as a roaming pop-up that embraces various masa-based dishes.\u003c/p>\n\u003cfigure id=\"attachment_13933158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13933158\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/bolita1-candid-800x544.jpg\" alt=\"a Mexican American chef smiles inside the kitchen where he makes masa from scratch \" width=\"800\" height=\"544\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-1020x693.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid-1536x1044.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/bolita1-candid.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Emmanuel Galvan has been perfecting the delicate art of Mexican masa in Berkeley. \u003ccite>(ICA Fund/Cayce Clifford)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One must-try for the uninitiated is Bolita’s tetela, a classic Oaxacan snack that Galvan describes as a “simple triangular pocket of masa filled with black beans, gooey quesillo and hoja santa.” For his upcoming one-off pop-up at Birba Wine Bar on Aug. 27, Galvan is preparing a sweet corn tamal with strawberry chamoy, along with a savory tamal stuffed with Jimmy Nardello peppers and quesillo. He tells me there will be four more masa-based dishes in the mix, too. With its newly acquired kitchen in Berkeley, Bolita seems to have found the right recipe.\u003c/p>\n\u003cp>“It’s an ingredient I’ve always been excited about,” Galvan says of his masa-based cuisine. “I’m not doing anything new. People have been using maize to make food for centuries. But I hope to show the importance of these ingredients as something that can be valued.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/CtsbnGQrmzB/?img_index=1\">\u003ci>Bolita Masa\u003c/i>\u003c/a>\u003ci> sells pre-packed goods at \u003c/i>\u003ca href=\"https://www.instagram.com/missionmercado/?hl=en\">\u003ci>Mission Mercado\u003c/i>\u003c/a>\u003ci> (84 Bartlett St., San Francisco) every Thursday from 3 p.m. to 7 p.m. and \u003c/i>\u003ca href=\"https://www.agriculturalinstitute.org/grand-lake\">\u003ci>Grand Lake Farmers Market\u003c/i>\u003c/a>\u003ci> (746 Grand Ave., Oakland) on Saturdays from 9 a.m. to 2 p.m. \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Bolita also appears as a regular food pop-up at \u003c/i>\u003ca href=\"https://www.instagram.com/hammerlingwines/?hl=en\">\u003ci>Hammerling Wines\u003c/i>\u003c/a>\u003ci> (1350 Fifth St., Berkeley) every first Friday of the month from 3 p.m. to 8 p.m. and will be serving food at \u003c/i>\u003ca href=\"https://www.instagram.com/birbawinebar/?hl=en\">\u003ci>Birba\u003c/i>\u003c/a>\u003ci> (458 Grove St., San Francisco) on Sun., Aug. 27 from 1 p.m. to 8 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13933138/bolita-masa-berkeley-pop-up-farmers-market-tetelas-tamales","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_1270","arts_3419","arts_10278","arts_1297","arts_5542","arts_14985","arts_1257","arts_1855","arts_19757","arts_14984","arts_585"],"featImg":"arts_13933155","label":"source_arts_13933138"},"arts_13932574":{"type":"posts","id":"arts_13932574","meta":{"index":"posts_1591205157","site":"arts","id":"13932574","score":null,"sort":[1691431891000]},"guestAuthors":[],"slug":"mestizo-san-jose-filipino-food-truck-la-pulga-mexican-hawaiian","title":"A New San Jose Food Truck Fuses Filipino, Mexican and Hawaiian Flavors","publishDate":1691431891,"format":"standard","headTitle":"A New San Jose Food Truck Fuses Filipino, Mexican and Hawaiian Flavors | KQED","labelTerm":{},"content":"\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For anyone with childhood memories of growing up in the South Bay, San Jose’s Berryessa Flea Market — or “\u003c/span>\u003ca href=\"https://www.kqed.org/arts/13905374/la-pulga-san-jose-flea-market-redevelopment-eulogy\">\u003cspan style=\"font-weight: 400\">La Pulga\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” as it’s endearingly known — has long been a haven of joy, particularly for immigrant families. \u003c/span>\u003cspan style=\"font-weight: 400\">La Pulga truly had it all. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For as long as I can remember, the flea market has always been a humble space for entrepreneurial beginnings. At one point, my mom even ran her own stand selling used clothes there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">More recently, though, the historic flea market, like much of the region, has undergone seismic redevelopments. There’s now a BART station within walking distance, adding metropolitan accessibility to the formerly industrial area — but also \u003c/span>\u003ca href=\"https://www.kalw.org/economy-business-labor/2023-02-27/a-family-at-the-berryessa-flea-market-fights-to-stay\">\u003cspan style=\"font-weight: 400\">displacing many longtime, predominantly Latinx vendors\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Across the street, there’s a glamorous new condominium complex where a dusty parking lot used to be. It all underscores the ongoing contradictions of a region that is \u003c/span>\u003ca href=\"https://www.archpaper.com/2021/07/san-jose-berryessa-flea-market-replaced-by-sprawling-mixed-use-development/\">\u003cspan style=\"font-weight: 400\">yearning to grow\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> while simultaneously introducing a new set of \u003c/span>\u003ca href=\"https://sanjosespotlight.com/san-jose-berryessa-flea-market-changes-prove-costly-for-vendors/\">\u003cspan style=\"font-weight: 400\">costly challenges for longtime community members\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite its struggles and the ensuing public backlash, the Berryessa Flea Market — which is still among the largest open-air markets in the United States — remains vibrant in a different kind of way. There’s a funky beer garden with live music and a weekly Friday night market. The reimagined space has allowed emerging food makers to gain visibility by introducing an assortment of new cuisines and experiences.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932716\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932716\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_truck-800x533.jpg\" alt=\"a crowd gathers in front of a food truck in San Jose\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mestizo is building a loyal following in the South Bay with appearances at La Pulga in San Jose. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">That new wave includes \u003c/span>\u003ca href=\"https://www.instagram.com/westaymixin/\">\u003cspan style=\"font-weight: 400\">Mestizo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a homegrown trio of Filipino Americans who roll around the 408 in their food truck (not to be confused with San Francisco’s Yucatan-inspired food truck that has the same name). Childhood friends Keith Canda, Chris Zamora and Anthony Cruzet are dishing out fire meals of Filipino, Mexican and Hawaiian eats, including fried chicken mac salad burritos, tempura salmon tacos and “KaluaQuiles” — mole-bathed chilaquiles with fresh mango sauce and kalua pork. They also organized \u003c/span>\u003ca href=\"https://www.instagram.com/p/CtIC0ivL_DR/\">\u003cspan style=\"font-weight: 400\">San Jose’s first-ever lumpia eating contest\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and frequently collaborate with popular San Jose streetwear brands like \u003c/span>\u003ca href=\"https://www.instagram.com/cukui/\">\u003cspan style=\"font-weight: 400\">Cukui\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, as well as a variety of local organizations — everything from low-rider bike clubs to \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13930207/the-simpsons-flash-tattoo-party-parallax-art-studio-milpitas\">\u003cspan style=\"font-weight: 400\">tattoo shops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I swung by with my older brother and dad on a busy night earlier this summer to meet Mestizo’s crew and soak up some nostalgic vibes. It was the first time my family had been back to La Pulga together in decades.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This interview has been edited for length and clarity.\u003c/span>\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>ALAN CHAZARO: When and how did you all launch your Mestizo food truck together?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS ZAMORA:\u003c/b>\u003cspan style=\"font-weight: 400\"> We just started the truck this year. We wanted to come in and take it slow, but we’ve realized it’s all happening so quickly, especially this summer. It’s a culmination of our friendship over 20 years. We’ve always tried to find a project to work on together. We’re in three different industries as professionals, and we’ve never been able to officially collaborate on anything. This is that pinnacle for us. It’s not just getting together and partying like we did in our 20s. This has a deeper purpose.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY CRUZET:\u003c/b>\u003cspan style=\"font-weight: 400\"> We decided on a food truck because Keith already had a food truck from a business he was doing with his cousins in the past. He was thinking of selling it, and Chris looked at me and asked if we should just try to run our own food truck. It was literally that easy. Why not? It fell into place, and we’re figuring it out as we go.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932710\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932710\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_group_photo-800x533.jpg\" alt=\"a group of three friends stand in front of their new food truck in San Jose\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mestizo owners Chris Zamora (left), Anthony Cruzet (center) and Keith Canda (right) have known each other since grade school. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Talk to me about the name and concept of Mestizo. Where does that come from, and what does it represent for you all as mixed Filipinos?\u003c/b>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> In coming up with our name, we discussed the different kinds of foods we could do. It’s fusion, mixed. The definition of “mestizo” is being mixed race. We want our own version of that. I’m literally mestizo — half Filipino, half Mexican. So it’s a representation of myself. That’s connected with the foods we want to do, being Filipino-rooted with other influences.\u003c/span>\u003c/p>\n\u003cp>\u003cb>CHRIS: \u003c/b>\u003cspan style=\"font-weight: 400\">We also wanted flexibility with our menu. Some places only do Filipino food, but we wanted versatility to evolve our dishes over time. We’re all in different stages in our lives right now. Me and Ant just got back from Thailand, so we’re coming back with new flavors, new concepts. We want that evolutionary kind of experience to provide our community. Yes, we’re known for our fried-chicken-and-gravy burrito and our KaluaQuiles, but we can imagine new things, too.\u003c/span>\u003c/p>\n\u003cp>\u003cb>KEITH CANDA:\u003c/b>\u003cspan style=\"font-weight: 400\"> For me, Mestizo is a combination of a few things. All of us coming together is a mix of what we believe in, outside of food. We’re all mixed: We have different ideas, different goals, different careers. Then we put the food truck into play. Chris’s expertise in the kitchen. Ant in marketing and sales. And my little experience with running a food truck in the past. We stand by Mestizo because we believe in not just cultural fusion – Filipino, Hawaiian, Mexican – but in coming together as people with different skills.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Describe your food. What’s an example of a popular dish on your menu? What makes Mestizo unique?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> The “Stay Rooted” burrito has fried chicken, which comes from one of us tasting chicken karaage in Japan. The mac salad in the burrito is from another one of us who took a trip to Hawaii. And then the gravy rice is from my memory of KFC gravy as a kid. There’s no rice at KFC, but I’ve always wanted to put that gravy on rice. So that’s all of us in one dish, literally. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932707\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932707\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_burrito-800x533.jpg\" alt=\"a fried chicken burrito with Hawaiian mac salad is on display\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The “Stay Rooted” burrito, which features fried chicken, Hawaiian mac salad and gravy, inspired an accompanying T-shirt made in collaboration with Cukui Clothing. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From a menu-building standpoint, what I think is unique about us is that it’s really just all of us and our wives literally putting ideas together from scratch. One time, Ant sent us a video of an ube grilled cheese sandwich using ube jam. The text messages just started going off after that, and I showed my wife, who had some of her own thoughts to add, and we just combined all of that into our own idea. So the concepts just build from there within our own little community. It comes from our travels, our experiences, our families.\u003c/span>\u003c/p>\n\u003cp>\u003cb>KEITH: \u003c/b>\u003cspan style=\"font-weight: 400\">Having a collaboration with Cukui with the Stay Rooted burrito adds another layer of community, too. We share a goal to bring the community together and collaborate, to give whatever we can offer. I work at a print shop that makes shirts for Cukui, and our businesses have grown up hand in hand because we’ve been printing for them for years. I just had the idea to offer a \u003c/span>\u003ca href=\"https://cukui.com/collections/mens/products/mestizo-x-cukui-lowrider-tee-cream\">\u003cspan style=\"font-weight: 400\">collaborative T-shirt\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as part of our menu. That’s the vibe we wanted. We bring those creative juices, our designs, the hype. Cukui has a super big following as it is. So having them to work with is huge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we [co-hosted] a lowrider bike anniversary event at History Park in San Jose with our T-shirts and food, so it’s a cross-pollination of businesses and representation. For the event, we partnered with \u003c/span>\u003ca href=\"https://www.instagram.com/shinysideupshow/?hl=en\">\u003cspan style=\"font-weight: 400\">Shiny Side Up\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from San Jose to design original shirts. That kind of community interaction is a staple for Mestizo.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932714\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932714\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_menushirts-800x1200.jpg\" alt=\"a food truck displays their food menu, along with custom t-shirts and basketball shorts\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mestizo regularly collaborates with boutique streetwear makers around the Bay Area for custom apparel at their events. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> It’s also with \u003c/span>\u003ca href=\"https://www.instagram.com/thecruisershop/\">\u003cspan style=\"font-weight: 400\">Cruiser Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a custom bicycle shop [in Campbell]. It’s like a car show for bicycles. With food and custom clothing.\u003c/span>\u003c/p>\n\u003cp>\u003cb>You seem very rooted in San Jose and the South Bay. What’s your connection to the culture there?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> We’re all born and raised in either Milpitas or San Jose. Ant and I went to kindergarten together, and we met Keith as teenagers. We all had Mustangs growing up and cruised together. That’s where it all kind of sparked from. I still have my ’73 Mach 1.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> Keith has a ’67. I got a ’70 fastback. \u003c/span>\u003c/p>\n\u003cp>\u003cb>KEITH:\u003c/b>\u003cspan style=\"font-weight: 400\"> Mine has a 298 engine with a cam, nothing too crazy. \u003c/span>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> Keith has a solid connection and foundation to San Jose and the brands and people here. I live in Milpitas now, but my cousins and I grew up in the Alum Rock area of East San Jose. That’s a whole thing to unravel in itself. There’s so much variety of cooking and food. Everyone has a favorite taco spot or torta spot, but there are so many to choose from that I think everyone finds their own way to stand out. It has influenced me and the way I cook and how we build menus by just taking the same simple ingredients to make our own magic. \u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> Keith is Mr. San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What does “Mr. San Jose” have to say about the city’s food and culture?\u003c/b>\u003c/p>\n\u003cp>\u003cb>KEITH: \u003c/b>\u003cspan style=\"font-weight: 400\">San Jose has a huge reputation for great Mexican food. But once you cross into Milpitas, there are a few great Filipino spots for such a small city. We wanted to bring that together since we are accustomed to growing up eating at Jaliscos and off of Alum Rock. Without growing up in San Jose and tasting the different spices and recipes of authentic immigrant foods, we wouldn’t be doing this. We’re coming together collectively and putting that all on one plate. We’re strongly rooted in that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> The South Bay is such a big melting pot. Our palates were forced to get accustomed to all these different flavors. Indian food with Vietnamese food across the street and Chinese food next door. That’s the whole idea of Mestizo. We don’t want to be in a box. We want to open our menu to anything we grew up eating around the South Bay. Maybe we’ll do Filipino and Indian. We can do that. We know those flavors. Let’s see what we can create and who we might collaborate with for that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What do you think of Filipino food in the Bay Area? Besides your own kitchens, where do you go for the best Filipino dishes and how does it compare to your experiences in the Philippines?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> Around here, there’s \u003c/span>\u003ca href=\"http://www.mykalesa.com/\">\u003cspan style=\"font-weight: 400\">Kalesa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. That’s a sit-down. \u003c/span>\u003ca href=\"https://www.maxsrestaurantna.com/daly-city\">\u003cspan style=\"font-weight: 400\">Max’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, even though it’s a global chain. But I think Filipino food is actually underrepresented overall. We’re seeing it a lot more now on food shows and the cooking channels of the world, but it’s still underrepresented. For a long time, it’s been represented to us as “turo turo.” That means “point point.” If you go to \u003c/span>\u003ca href=\"https://www.instagram.com/goldilocksph/?hl=en\">\u003cspan style=\"font-weight: 400\">Goldilocks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, you point at what you want to get. That’s what we were used to seeing growing up. But there’s a lot of space to explore where Filipino food is in the Bay Area right now and where it can be. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932713\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932713\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_lumpia-800x533.jpg\" alt=\"a plate of lumpia with orange sauce on display\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pounds of “Mestizo Lumpia” were served in San Jose’s first ever lumpia eating contest earlier this year. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">We just got back from the Philippines recently. But even there, it’s not always represented well because the food is so connected to the U.S. nowadays. Burgers, fried chicken, hot dogs. You’ll find more of that than traditional Filipino food sometimes. For middle- and upper-class people, they don’t go out to eat Filipino food. Over there, there are thousands of islands, so there’s a thousand ways to make adobo, lumpia, all of it, and people do that at home. There’s this one dish I love with fish balls on a wooden stick. It’s barbecued street food from the Philippines. We want to do that kind of stuff.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13928804,arts_13919707,arts_13905374']There’s also kamayan [a traditional Filipino method of eating with your bare hands]. Back in the day, during war times, the military was figuring out a way for generals and privates to share a table together. Typically, the tables were set up in ranks and separated. But they wanted a collaborative meal. So they laid out banana leaves on a big table and put rice and different proteins out for everyone to share. It’s called \u003c/span>\u003ca href=\"https://www.hungryhuy.com/kamayan-feast/\">\u003cspan style=\"font-weight: 400\">a “boodle fight,” a shared meal together\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. No utensils, just hands. It’s an interesting way of eating, since it’s very primal, but also offers space for a different kind of connection. That’s something I’d like to experiment with but not with the food truck. Our vision with that is to set up an event at a park and essentially put the banana leaves out, the decor, and do private events for small groups of friends. It could be weird if you do that with a complete stranger. \u003c/span>\u003c/p>\n\u003cp>\u003cb>That sounds amazing. You also recently hosted San Jose’s first lumpia eating contest. Is there any chance we’ll see that again?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m the one who wants to do it every week [laughs]. We want to bring it back. My idea is to do a “champions league” lumpia eating contest. Champions from different events, from different parts of San Jose. But that’s still a dream in the conceptual stage. You do the math and you’re like, man, eating that much lumpia? We can do that. But then you see it, and it’s actually kind of hard to do.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> We’ve talked about doing it again. But with more than just pork lumpia, since that’s limiting for some people’s diet. We want to try to do something with \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">\u003cspan style=\"font-weight: 400\">E-40’s Lumpia Company\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. That would be dope to do something bigger featuring their lumpia and hosted by us. That’s just me putting that out into the universe.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The Mestizo food truck pops up at various events around the South Bay. Their next appearance at La Pulga (1590 Berryessa Rd., San Jose) will be for the flea market’s \u003c/span>\u003c/i>\u003ca href=\"https://gardenattheflea.com/event/bnm-taco-night-of-innovation/\">\u003ci>\u003cspan style=\"font-weight: 400\">Taco Night of Innovation\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on Fri., Aug. 18. For updates, follow Mestizo \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/westaymixin/\">\u003ci>\u003cspan style=\"font-weight: 400\">on Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Mestizo is making a name for itself in the South Bay's underground street food scene.","status":"publish","parent":0,"modified":1705005182,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":2566},"headData":{"title":"Mestizo Food Truck in San Jose Fuses Filipino, Mexican and Hawaiian Flavors | KQED","description":"Mestizo is making a name for itself in the South Bay's underground street food scene.","ogTitle":"A New San Jose Food Truck Fuses Filipino, Mexican and Hawaiian Flavors","ogDescription":"","ogImgId":"","twTitle":"A New San Jose Food Truck Fuses Filipino, Mexican and Hawaiian Flavors","twDescription":"","twImgId":"","socialTitle":"Mestizo Food Truck in San Jose Fuses Filipino, Mexican and Hawaiian Flavors %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"A New San Jose Food Truck Fuses Filipino, Mexican and Hawaiian Flavors","datePublished":"2023-08-07T18:11:31.000Z","dateModified":"2024-01-11T20:33:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"¡Hella Hungry!","sourceUrl":"https://www.kqed.org/arts/tag/hella-hungry","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13932574/mestizo-san-jose-filipino-food-truck-la-pulga-mexican-hawaiian","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For anyone with childhood memories of growing up in the South Bay, San Jose’s Berryessa Flea Market — or “\u003c/span>\u003ca href=\"https://www.kqed.org/arts/13905374/la-pulga-san-jose-flea-market-redevelopment-eulogy\">\u003cspan style=\"font-weight: 400\">La Pulga\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">,” as it’s endearingly known — has long been a haven of joy, particularly for immigrant families. \u003c/span>\u003cspan style=\"font-weight: 400\">La Pulga truly had it all. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For as long as I can remember, the flea market has always been a humble space for entrepreneurial beginnings. At one point, my mom even ran her own stand selling used clothes there. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">More recently, though, the historic flea market, like much of the region, has undergone seismic redevelopments. There’s now a BART station within walking distance, adding metropolitan accessibility to the formerly industrial area — but also \u003c/span>\u003ca href=\"https://www.kalw.org/economy-business-labor/2023-02-27/a-family-at-the-berryessa-flea-market-fights-to-stay\">\u003cspan style=\"font-weight: 400\">displacing many longtime, predominantly Latinx vendors\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Across the street, there’s a glamorous new condominium complex where a dusty parking lot used to be. It all underscores the ongoing contradictions of a region that is \u003c/span>\u003ca href=\"https://www.archpaper.com/2021/07/san-jose-berryessa-flea-market-replaced-by-sprawling-mixed-use-development/\">\u003cspan style=\"font-weight: 400\">yearning to grow\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> while simultaneously introducing a new set of \u003c/span>\u003ca href=\"https://sanjosespotlight.com/san-jose-berryessa-flea-market-changes-prove-costly-for-vendors/\">\u003cspan style=\"font-weight: 400\">costly challenges for longtime community members\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Despite its struggles and the ensuing public backlash, the Berryessa Flea Market — which is still among the largest open-air markets in the United States — remains vibrant in a different kind of way. There’s a funky beer garden with live music and a weekly Friday night market. The reimagined space has allowed emerging food makers to gain visibility by introducing an assortment of new cuisines and experiences.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932716\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932716\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_truck-800x533.jpg\" alt=\"a crowd gathers in front of a food truck in San Jose\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_truck.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mestizo is building a loyal following in the South Bay with appearances at La Pulga in San Jose. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">That new wave includes \u003c/span>\u003ca href=\"https://www.instagram.com/westaymixin/\">\u003cspan style=\"font-weight: 400\">Mestizo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a homegrown trio of Filipino Americans who roll around the 408 in their food truck (not to be confused with San Francisco’s Yucatan-inspired food truck that has the same name). Childhood friends Keith Canda, Chris Zamora and Anthony Cruzet are dishing out fire meals of Filipino, Mexican and Hawaiian eats, including fried chicken mac salad burritos, tempura salmon tacos and “KaluaQuiles” — mole-bathed chilaquiles with fresh mango sauce and kalua pork. They also organized \u003c/span>\u003ca href=\"https://www.instagram.com/p/CtIC0ivL_DR/\">\u003cspan style=\"font-weight: 400\">San Jose’s first-ever lumpia eating contest\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and frequently collaborate with popular San Jose streetwear brands like \u003c/span>\u003ca href=\"https://www.instagram.com/cukui/\">\u003cspan style=\"font-weight: 400\">Cukui\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, as well as a variety of local organizations — everything from low-rider bike clubs to \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13930207/the-simpsons-flash-tattoo-party-parallax-art-studio-milpitas\">\u003cspan style=\"font-weight: 400\">tattoo shops\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I swung by with my older brother and dad on a busy night earlier this summer to meet Mestizo’s crew and soak up some nostalgic vibes. It was the first time my family had been back to La Pulga together in decades.\u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This interview has been edited for length and clarity.\u003c/span>\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/p>\n\u003cp>\u003cb>ALAN CHAZARO: When and how did you all launch your Mestizo food truck together?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS ZAMORA:\u003c/b>\u003cspan style=\"font-weight: 400\"> We just started the truck this year. We wanted to come in and take it slow, but we’ve realized it’s all happening so quickly, especially this summer. It’s a culmination of our friendship over 20 years. We’ve always tried to find a project to work on together. We’re in three different industries as professionals, and we’ve never been able to officially collaborate on anything. This is that pinnacle for us. It’s not just getting together and partying like we did in our 20s. This has a deeper purpose.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY CRUZET:\u003c/b>\u003cspan style=\"font-weight: 400\"> We decided on a food truck because Keith already had a food truck from a business he was doing with his cousins in the past. He was thinking of selling it, and Chris looked at me and asked if we should just try to run our own food truck. It was literally that easy. Why not? It fell into place, and we’re figuring it out as we go.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932710\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932710\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_group_photo-800x533.jpg\" alt=\"a group of three friends stand in front of their new food truck in San Jose\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_group_photo.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mestizo owners Chris Zamora (left), Anthony Cruzet (center) and Keith Canda (right) have known each other since grade school. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Talk to me about the name and concept of Mestizo. Where does that come from, and what does it represent for you all as mixed Filipinos?\u003c/b>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> In coming up with our name, we discussed the different kinds of foods we could do. It’s fusion, mixed. The definition of “mestizo” is being mixed race. We want our own version of that. I’m literally mestizo — half Filipino, half Mexican. So it’s a representation of myself. That’s connected with the foods we want to do, being Filipino-rooted with other influences.\u003c/span>\u003c/p>\n\u003cp>\u003cb>CHRIS: \u003c/b>\u003cspan style=\"font-weight: 400\">We also wanted flexibility with our menu. Some places only do Filipino food, but we wanted versatility to evolve our dishes over time. We’re all in different stages in our lives right now. Me and Ant just got back from Thailand, so we’re coming back with new flavors, new concepts. We want that evolutionary kind of experience to provide our community. Yes, we’re known for our fried-chicken-and-gravy burrito and our KaluaQuiles, but we can imagine new things, too.\u003c/span>\u003c/p>\n\u003cp>\u003cb>KEITH CANDA:\u003c/b>\u003cspan style=\"font-weight: 400\"> For me, Mestizo is a combination of a few things. All of us coming together is a mix of what we believe in, outside of food. We’re all mixed: We have different ideas, different goals, different careers. Then we put the food truck into play. Chris’s expertise in the kitchen. Ant in marketing and sales. And my little experience with running a food truck in the past. We stand by Mestizo because we believe in not just cultural fusion – Filipino, Hawaiian, Mexican – but in coming together as people with different skills.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Describe your food. What’s an example of a popular dish on your menu? What makes Mestizo unique?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> The “Stay Rooted” burrito has fried chicken, which comes from one of us tasting chicken karaage in Japan. The mac salad in the burrito is from another one of us who took a trip to Hawaii. And then the gravy rice is from my memory of KFC gravy as a kid. There’s no rice at KFC, but I’ve always wanted to put that gravy on rice. So that’s all of us in one dish, literally. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932707\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932707\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_burrito-800x533.jpg\" alt=\"a fried chicken burrito with Hawaiian mac salad is on display\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_burrito.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The “Stay Rooted” burrito, which features fried chicken, Hawaiian mac salad and gravy, inspired an accompanying T-shirt made in collaboration with Cukui Clothing. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From a menu-building standpoint, what I think is unique about us is that it’s really just all of us and our wives literally putting ideas together from scratch. One time, Ant sent us a video of an ube grilled cheese sandwich using ube jam. The text messages just started going off after that, and I showed my wife, who had some of her own thoughts to add, and we just combined all of that into our own idea. So the concepts just build from there within our own little community. It comes from our travels, our experiences, our families.\u003c/span>\u003c/p>\n\u003cp>\u003cb>KEITH: \u003c/b>\u003cspan style=\"font-weight: 400\">Having a collaboration with Cukui with the Stay Rooted burrito adds another layer of community, too. We share a goal to bring the community together and collaborate, to give whatever we can offer. I work at a print shop that makes shirts for Cukui, and our businesses have grown up hand in hand because we’ve been printing for them for years. I just had the idea to offer a \u003c/span>\u003ca href=\"https://cukui.com/collections/mens/products/mestizo-x-cukui-lowrider-tee-cream\">\u003cspan style=\"font-weight: 400\">collaborative T-shirt\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as part of our menu. That’s the vibe we wanted. We bring those creative juices, our designs, the hype. Cukui has a super big following as it is. So having them to work with is huge.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And we [co-hosted] a lowrider bike anniversary event at History Park in San Jose with our T-shirts and food, so it’s a cross-pollination of businesses and representation. For the event, we partnered with \u003c/span>\u003ca href=\"https://www.instagram.com/shinysideupshow/?hl=en\">\u003cspan style=\"font-weight: 400\">Shiny Side Up\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> from San Jose to design original shirts. That kind of community interaction is a staple for Mestizo.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932714\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932714\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_menushirts-800x1200.jpg\" alt=\"a food truck displays their food menu, along with custom t-shirts and basketball shorts\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_menushirts-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mestizo regularly collaborates with boutique streetwear makers around the Bay Area for custom apparel at their events. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> It’s also with \u003c/span>\u003ca href=\"https://www.instagram.com/thecruisershop/\">\u003cspan style=\"font-weight: 400\">Cruiser Shop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a custom bicycle shop [in Campbell]. It’s like a car show for bicycles. With food and custom clothing.\u003c/span>\u003c/p>\n\u003cp>\u003cb>You seem very rooted in San Jose and the South Bay. What’s your connection to the culture there?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> We’re all born and raised in either Milpitas or San Jose. Ant and I went to kindergarten together, and we met Keith as teenagers. We all had Mustangs growing up and cruised together. That’s where it all kind of sparked from. I still have my ’73 Mach 1.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> Keith has a ’67. I got a ’70 fastback. \u003c/span>\u003c/p>\n\u003cp>\u003cb>KEITH:\u003c/b>\u003cspan style=\"font-weight: 400\"> Mine has a 298 engine with a cam, nothing too crazy. \u003c/span>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> Keith has a solid connection and foundation to San Jose and the brands and people here. I live in Milpitas now, but my cousins and I grew up in the Alum Rock area of East San Jose. That’s a whole thing to unravel in itself. There’s so much variety of cooking and food. Everyone has a favorite taco spot or torta spot, but there are so many to choose from that I think everyone finds their own way to stand out. It has influenced me and the way I cook and how we build menus by just taking the same simple ingredients to make our own magic. \u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> Keith is Mr. San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What does “Mr. San Jose” have to say about the city’s food and culture?\u003c/b>\u003c/p>\n\u003cp>\u003cb>KEITH: \u003c/b>\u003cspan style=\"font-weight: 400\">San Jose has a huge reputation for great Mexican food. But once you cross into Milpitas, there are a few great Filipino spots for such a small city. We wanted to bring that together since we are accustomed to growing up eating at Jaliscos and off of Alum Rock. Without growing up in San Jose and tasting the different spices and recipes of authentic immigrant foods, we wouldn’t be doing this. We’re coming together collectively and putting that all on one plate. We’re strongly rooted in that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> The South Bay is such a big melting pot. Our palates were forced to get accustomed to all these different flavors. Indian food with Vietnamese food across the street and Chinese food next door. That’s the whole idea of Mestizo. We don’t want to be in a box. We want to open our menu to anything we grew up eating around the South Bay. Maybe we’ll do Filipino and Indian. We can do that. We know those flavors. Let’s see what we can create and who we might collaborate with for that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What do you think of Filipino food in the Bay Area? Besides your own kitchens, where do you go for the best Filipino dishes and how does it compare to your experiences in the Philippines?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> Around here, there’s \u003c/span>\u003ca href=\"http://www.mykalesa.com/\">\u003cspan style=\"font-weight: 400\">Kalesa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. That’s a sit-down. \u003c/span>\u003ca href=\"https://www.maxsrestaurantna.com/daly-city\">\u003cspan style=\"font-weight: 400\">Max’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, even though it’s a global chain. But I think Filipino food is actually underrepresented overall. We’re seeing it a lot more now on food shows and the cooking channels of the world, but it’s still underrepresented. For a long time, it’s been represented to us as “turo turo.” That means “point point.” If you go to \u003c/span>\u003ca href=\"https://www.instagram.com/goldilocksph/?hl=en\">\u003cspan style=\"font-weight: 400\">Goldilocks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, you point at what you want to get. That’s what we were used to seeing growing up. But there’s a lot of space to explore where Filipino food is in the Bay Area right now and where it can be. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932713\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932713\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/mestizo_lumpia-800x533.jpg\" alt=\"a plate of lumpia with orange sauce on display\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/mestizo_lumpia.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pounds of “Mestizo Lumpia” were served in San Jose’s first ever lumpia eating contest earlier this year. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">We just got back from the Philippines recently. But even there, it’s not always represented well because the food is so connected to the U.S. nowadays. Burgers, fried chicken, hot dogs. You’ll find more of that than traditional Filipino food sometimes. For middle- and upper-class people, they don’t go out to eat Filipino food. Over there, there are thousands of islands, so there’s a thousand ways to make adobo, lumpia, all of it, and people do that at home. There’s this one dish I love with fish balls on a wooden stick. It’s barbecued street food from the Philippines. We want to do that kind of stuff.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13928804,arts_13919707,arts_13905374","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>There’s also kamayan [a traditional Filipino method of eating with your bare hands]. Back in the day, during war times, the military was figuring out a way for generals and privates to share a table together. Typically, the tables were set up in ranks and separated. But they wanted a collaborative meal. So they laid out banana leaves on a big table and put rice and different proteins out for everyone to share. It’s called \u003c/span>\u003ca href=\"https://www.hungryhuy.com/kamayan-feast/\">\u003cspan style=\"font-weight: 400\">a “boodle fight,” a shared meal together\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. No utensils, just hands. It’s an interesting way of eating, since it’s very primal, but also offers space for a different kind of connection. That’s something I’d like to experiment with but not with the food truck. Our vision with that is to set up an event at a park and essentially put the banana leaves out, the decor, and do private events for small groups of friends. It could be weird if you do that with a complete stranger. \u003c/span>\u003c/p>\n\u003cp>\u003cb>That sounds amazing. You also recently hosted San Jose’s first lumpia eating contest. Is there any chance we’ll see that again?\u003c/b>\u003c/p>\n\u003cp>\u003cb>CHRIS:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’m the one who wants to do it every week [laughs]. We want to bring it back. My idea is to do a “champions league” lumpia eating contest. Champions from different events, from different parts of San Jose. But that’s still a dream in the conceptual stage. You do the math and you’re like, man, eating that much lumpia? We can do that. But then you see it, and it’s actually kind of hard to do.\u003c/span>\u003c/p>\n\u003cp>\u003cb>ANTHONY:\u003c/b>\u003cspan style=\"font-weight: 400\"> We’ve talked about doing it again. But with more than just pork lumpia, since that’s limiting for some people’s diet. We want to try to do something with \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">\u003cspan style=\"font-weight: 400\">E-40’s Lumpia Company\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. That would be dope to do something bigger featuring their lumpia and hosted by us. That’s just me putting that out into the universe.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">The Mestizo food truck pops up at various events around the South Bay. Their next appearance at La Pulga (1590 Berryessa Rd., San Jose) will be for the flea market’s \u003c/span>\u003c/i>\u003ca href=\"https://gardenattheflea.com/event/bnm-taco-night-of-innovation/\">\u003ci>\u003cspan style=\"font-weight: 400\">Taco Night of Innovation\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> on Fri., Aug. 18. For updates, follow Mestizo \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/westaymixin/\">\u003ci>\u003cspan style=\"font-weight: 400\">on Instagram\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13932574/mestizo-san-jose-filipino-food-truck-la-pulga-mexican-hawaiian","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_15945","arts_21731","arts_3419","arts_10278","arts_2855","arts_14183","arts_19125","arts_1297","arts_17573","arts_15942","arts_15892","arts_14985","arts_1084","arts_585"],"featImg":"arts_13932744","label":"source_arts_13932574"},"arts_13932147":{"type":"posts","id":"arts_13932147","meta":{"index":"posts_1591205157","site":"arts","id":"13932147","score":null,"sort":[1690538413000]},"guestAuthors":[],"slug":"pocho-poet-josiah-luis-alderete-speaks-fire-in-the-mission","title":"Pocho Poet Josiah Luis Alderete Speaks Fire In The Mission","publishDate":1690538413,"format":"audio","headTitle":"Pocho Poet Josiah Luis Alderete Speaks Fire In The Mission | KQED","labelTerm":{},"content":"\u003cp>In a city that gives the cold shoulder to working class people and creative folks that aren’t backed by trust funds or tech money, \u003ca href=\"https://medicinefornightmares.com/\">Medicine for Nightmares Bookstore\u003c/a> opens their doors to those who still care about the artistic soul of San Francisco.\u003c/p>\n\u003cp>It’s a place where you can walk in and be greeted with a warm “Hey hermano, hey prima, hey familia,” and strike up a conversation with the booksellers, fellow readers or local writers that frequent the Mission shop. It’s a venue where folks can read to a supportive inter generational audience. It’s a gallery space showcasing artists of color. It’s a sanctuary to just stop in and exhale a deep breath from the chaos of the city.\u003c/p>\n\u003cp>This familia vibe is tended to and nurtured by co-owner and poet Josiah Luis Alderete. Coming of age in San Francisco in the 90s, he became immersed in the Mission’s vibrant literary scene. “\u003cspan style=\"font-weight: 400\">People say North Beach is the heart of a literary scene in San Pancho or in San Francisco, and I’d say, nah, man, it’s the Mission,” he muses. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932150\" class=\"wp-caption alignright\" style=\"max-width: 213px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-13932150\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/Fuchi-faces-800x1243.jpg\" alt=\"A yellow book cover with the title Fuchi Faces de los Estados Jodidos. A black ink print of a woman making a serious face is in the center.\" width=\"213\" height=\"331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-800x1243.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-1020x1584.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-160x249.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-768x1193.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-989x1536.jpg 989w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-1319x2048.jpg 1319w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-1920x2982.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-scaled.jpg 1648w\" sizes=\"(max-width: 213px) 100vw, 213px\">\u003cfigcaption class=\"wp-caption-text\">Josiah’s latest chapbook of poems.\u003c/figcaption>\u003c/figure>\n\u003cp>As many of the bookstores and cafes from that era have shuttered in the neighborhood, Alderete is helping keep the Mission poetry scene alive through organizing and booking local writers to read and share their work at the 24th street bookstore.\u003c/p>\n\u003cp>In our conversation \u003ca href=\"https://www.kqed.org/arts/13910030/rightnowish-josiah-luis-alderete-medicine-for-nightmares\">back in 2022\u003c/a>, Josiah shared literary history of the Mission, why Axolotl’s show up in his \u003ca href=\"https://citylights.com/general-poetry/baby-axolotls-old-pochos/\">pocho poems\u003c/a>, and how his work is a form of memory keeping.\u003c/p>\n\u003cp>Most recently, Josiah published a new chapbook of poetry called \u003cem>Fuchi Faces de los Estados Jodidos. \u003c/em>He has also been named the\u003cb>\u003ci> \u003c/i>\u003c/b>Fall 2023 \u003ca href=\"https://diva.sfsu.edu/collections/poetrycenter/12635\">Mazza Writer in Residence\u003c/a> at San Francisco State’s Poetry Center. \u003cstrong class=\"Zsym headword\" lang=\"mul\">¡\u003c/strong>Míralo, the poet stays busy poeting!\u003c/p>\n\u003cp>This fall, Medicine for Nightmares will celebrate its 2nd anniversary — a testament to the deep love and dedication that co-owners Alderete and Tân Khánh Cao have invested in the business despite the shaky pandemic economy. If you haven’t visited the store, do yourself a favor and check it out. It’s always filled with good energía and good people.\u003c/p>\n\u003cp>\u003cem>This episode originally aired March 4, 2022 .\u003c/em>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC6680099535&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"https://bit.ly/3q9nMzM\">Read the episode transcript\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of my conversation with Josiah Luis Alderete.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> On the cover [of your book] is a picture of a salamander indigenous to Mexico. It has the cute grin and the crown of feathery gills and in Nahuatl it’s called the “axolotl”… That’s also part of the name of your monthly poetry readings, \u003ca href=\"https://medicinefornightmares.com/events/7gcf8kb3kht3arhangdf55galbwdaj\">Speaking Axolotl\u003c/a>. I’d love to know what the axolotl symbolizes for you?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> The axolotl for me goes way back to my high school days. I went to a school that mostly only taught dead white males. So basically, I went to a very, very white school and never saw myself or my cultura in anything that was taught. That was the first place I was ever called a wetback. I remember that quite distinctly. I remember not knowing what it was. There were a lot of other words used there too.\u003c/p>\n\u003cp>But the last month before graduating, the English teacher gave us a short story to read called “Axolotl,” which is a \u003ca href=\"https://ambystoma.uky.edu/teachers_materials/axolitbook/AxolotlByJulioCortazar.html\">story by Julio Cortazar\u003c/a>. And I remember reading that story and connecting with it—Don’t get me wrong, I love reading other cultures, I love them dead white males, they’re great— but I looked [Cortazar] up right after that. I was like, ‘Quién? Who the hell is this?’\u003c/p>\n\u003cp>From Cortazar I found Márquez. From Márquez I found Borges. From Borges I found Silvina Ocampo. From Ocampo, Jimmy Santiago Baca. So it’s Julio that got me jumping off to those other people. So a lot of times when you see me using the axolotl, it’s kind of me giving a tribute back to Julio and that first moment when I connected as a youngster.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> Do the qualities of the axolotl — in that like they regenerate any time a limb is cut off or an organ is cut off — does any of that have resonance for you too?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> Oh yeah, when I realized that the reason we’ve discovered this is because there was some weird, nerdy dude in a science lab basically cutting off the little axolotl limb and he’s going, AHHHHH, (we can’t hear that) but [the limb] does come back, que no, it’s the resilience.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> You mentioning the fact that we know a lot about axolotls because like some scientist in the lab…I think that’s the strange paradox: the axolotl in Mexico are at the brink of extinction yet they’re like one of the most popular animals in research labs around the world. Maybe it’s also an allegory for like Latinx culture: it’s consumed but then [Latinx] people are barely hanging on here in the City.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> Yeah, that makes sense. That makes sense, that dissecting us. They’re always yanking things off, like, ‘What’s this taste like?’ [laughs], Yeah, man. That’s that’s a good one. I like that.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> In the spirit of having, community members come in and share their cuentos and their words [at Medicine for Nightmares] I want to have you read one of your poems from your book, \u003ca href=\"https://www.blackfreighterpress.com/bfpcatalog/p/baby-axolotls-y-old-pochos\">Baby Axolotls & Old Pochos\u003c/a>…\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>(untitled)\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The rules for Español\u003c/strong>\u003cbr>\n\u003cstrong>en el caro or en la casa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the rules for Spanglish\u003c/strong>\u003cbr>\n\u003cstrong>near the front door or on certain playgrounds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the rules for English\u003c/strong>\u003cbr>\n\u003cstrong>near the Sizzler salad bar or when we talked about history\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the rules for Nahuatl that I heard in mi dreams\u003c/strong>\u003cbr>\n\u003cstrong>pues no me acuerdo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>mi accent goes way way back\u003c/strong>\u003cbr>\n\u003cstrong>and was not formed by the neighborhood I grew up in\u003c/strong>\u003cbr>\n\u003cstrong>or the place that mi familia is from\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>mi accent has been formed\u003c/strong>\u003cbr>\n\u003cstrong>by all those things about ourselves\u003c/strong>\u003cbr>\n\u003cstrong>that were not taught to us\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>by all those things that our ancestors were not allowed to say\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>mi accent has been formed by the forced violent migration\u003c/strong>\u003cbr>\n\u003cstrong>of our gente\u003c/strong>\u003cbr>\n\u003cstrong>by the mystical milagroso migration of our gente\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>along the way\u003c/strong>\u003cbr>\n\u003cstrong>along miles and years\u003c/strong>\u003cbr>\n\u003cstrong>between generations of talking blood and our children becoming our ancestors\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>we have peeled and transformed the idiomas that we have been given\u003c/strong>\u003cbr>\n\u003cstrong>so that we can believe what we are saying about ourselves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>we’ve used what we’ve forgotten how to pronounce\u003c/strong>\u003cbr>\n\u003cstrong>without even knowing it\u003c/strong>\u003cbr>\n\u003cstrong>como constellations in el cielo\u003c/strong>\u003cbr>\n\u003cstrong>como slang directions to the party\u003c/strong>\u003cbr>\n\u003cstrong>como sagrado pronunciations of a ritual\u003c/strong>\u003cbr>\n\u003cstrong>como palabras that your abuelo spoke folded up in your corazon’s memorias\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>through no fault of our own mispronunciations\u003c/strong>\u003cbr>\n\u003cstrong>our tamales had one oliva each\u003c/strong>\u003cbr>\n\u003cstrong>with a hole in a hole in a hole\u003c/strong>\u003cbr>\n\u003cstrong>where what we were saying should have gone\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>cuando we were little\u003c/strong>\u003cbr>\n\u003cstrong>we spread the palabras out\u003c/strong>\u003cbr>\n\u003cstrong>on our Abuelita’s kitchen table\u003c/strong>\u003cbr>\n\u003cstrong>we’d mix the palabras up\u003c/strong>\u003cbr>\n\u003cstrong>with frijoles and tortillas that Abuelita would make for us\u003c/strong>\u003cbr>\n\u003cstrong>we could taste the history in what we were eating\u003c/strong>\u003cbr>\n\u003cstrong>we didn’t know what it was\u003c/strong>\u003cbr>\n\u003cstrong>we just knew it tasted good\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>that was when I learned\u003c/strong>\u003cbr>\n\u003cstrong>que the palabras that they give to us\u003c/strong>\u003cbr>\n\u003cstrong>no tienen sabor\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the patron calls us another word for what we are\u003c/strong>\u003cbr>\n\u003cstrong>the religious man calls us another word for who we are\u003c/strong>\u003cbr>\n\u003cstrong>and so many of us end up believing them\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>si no los ponemos trucha\u003c/strong>\u003cbr>\n\u003cstrong>they’ll go ahead and lose us in-between the lines\u003c/strong>\u003cbr>\n\u003cstrong>they’ll go ahead and lose us in translation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>¿can you pronounce yourself with the words that they have given you?\u003c/strong>\u003cbr>\n\u003cstrong>¿can you pronounce your cultura with the words that they have given you?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>we can and do speak border because we have to\u003c/strong>\u003cbr>\n\u003cstrong>we can and do speak very clearly with our ancestor’s voices\u003c/strong>\u003cbr>\n\u003cstrong>I can speak just like mi Tia Vangie in a dream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>I remember all of this\u003c/strong>\u003cbr>\n\u003cstrong>cuando I pronounce and mispronounce the palabras\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> I picked that poem because I thought it spoke to this idea of identity formation and memory keeping, which I think a lot of your poems talk about. How do you see your poetry as a form of culture keeping?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> I mean, Black and brown poets, we’re historians. Art, for a lot of us, is all about survival and survival is history, is memoria. In a very small way my poesía is keeping track of us. Remembering the little things in the neighborhood.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> How do you think younger Josiah would feel about being here in the space as a co-owner alongside another poet [Tân Khánh Cao] owning a bookstore?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> It’s really silly, I always dreamed these dreams, but now that I’m doing it… like, how the hell did this happen? To flash forward and see the possibility that my book is going to be on the shelf and one of these strange, awkward little Latinx test tube babies is going to come in and pick it up and hopefully read something in there that connects ‘em… that’s a beautiful thing. If my poetry could do that to somebody, I think I got what I was supposed to do.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Poet Josiah Luis Alderete talks about keeping the Mission District poetry scene alive.\r\n","status":"publish","parent":0,"modified":1705005222,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":1714},"headData":{"title":"Pocho Poet Josiah Luis Alderete Speaks Fire In The Mission | KQED","description":"Poet Josiah Luis Alderete is helping keep the Mission poetry scene alive through booking local writers to read and share their work at the Medicine for Nightmares Bookstore.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialDescription":"Poet Josiah Luis Alderete is helping keep the Mission poetry scene alive through booking local writers to read and share their work at the Medicine for Nightmares Bookstore.","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pocho Poet Josiah Luis Alderete Speaks Fire In The Mission","datePublished":"2023-07-28T10:00:13.000Z","dateModified":"2024-01-11T20:33:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Rightnowish","sourceUrl":"https://www.kqed.org/podcasts/rightnowish","audioUrl":"https://www.podtrac.com/pts/redirect.mp3/chrt.fm/track/G6C7C3/traffic.megaphone.fm/KQINC6680099535.mp3?updated=1690504207","sticky":false,"subhead":"Josiah Luis Alderete's poems speak truths about colonialism and displacement but are also imbued with irreverent humor for culture vultures.","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13932147/pocho-poet-josiah-luis-alderete-speaks-fire-in-the-mission","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In a city that gives the cold shoulder to working class people and creative folks that aren’t backed by trust funds or tech money, \u003ca href=\"https://medicinefornightmares.com/\">Medicine for Nightmares Bookstore\u003c/a> opens their doors to those who still care about the artistic soul of San Francisco.\u003c/p>\n\u003cp>It’s a place where you can walk in and be greeted with a warm “Hey hermano, hey prima, hey familia,” and strike up a conversation with the booksellers, fellow readers or local writers that frequent the Mission shop. It’s a venue where folks can read to a supportive inter generational audience. It’s a gallery space showcasing artists of color. It’s a sanctuary to just stop in and exhale a deep breath from the chaos of the city.\u003c/p>\n\u003cp>This familia vibe is tended to and nurtured by co-owner and poet Josiah Luis Alderete. Coming of age in San Francisco in the 90s, he became immersed in the Mission’s vibrant literary scene. “\u003cspan style=\"font-weight: 400\">People say North Beach is the heart of a literary scene in San Pancho or in San Francisco, and I’d say, nah, man, it’s the Mission,” he muses. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13932150\" class=\"wp-caption alignright\" style=\"max-width: 213px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\" wp-image-13932150\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/Fuchi-faces-800x1243.jpg\" alt=\"A yellow book cover with the title Fuchi Faces de los Estados Jodidos. A black ink print of a woman making a serious face is in the center.\" width=\"213\" height=\"331\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-800x1243.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-1020x1584.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-160x249.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-768x1193.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-989x1536.jpg 989w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-1319x2048.jpg 1319w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-1920x2982.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Fuchi-faces-scaled.jpg 1648w\" sizes=\"(max-width: 213px) 100vw, 213px\">\u003cfigcaption class=\"wp-caption-text\">Josiah’s latest chapbook of poems.\u003c/figcaption>\u003c/figure>\n\u003cp>As many of the bookstores and cafes from that era have shuttered in the neighborhood, Alderete is helping keep the Mission poetry scene alive through organizing and booking local writers to read and share their work at the 24th street bookstore.\u003c/p>\n\u003cp>In our conversation \u003ca href=\"https://www.kqed.org/arts/13910030/rightnowish-josiah-luis-alderete-medicine-for-nightmares\">back in 2022\u003c/a>, Josiah shared literary history of the Mission, why Axolotl’s show up in his \u003ca href=\"https://citylights.com/general-poetry/baby-axolotls-old-pochos/\">pocho poems\u003c/a>, and how his work is a form of memory keeping.\u003c/p>\n\u003cp>Most recently, Josiah published a new chapbook of poetry called \u003cem>Fuchi Faces de los Estados Jodidos. \u003c/em>He has also been named the\u003cb>\u003ci> \u003c/i>\u003c/b>Fall 2023 \u003ca href=\"https://diva.sfsu.edu/collections/poetrycenter/12635\">Mazza Writer in Residence\u003c/a> at San Francisco State’s Poetry Center. \u003cstrong class=\"Zsym headword\" lang=\"mul\">¡\u003c/strong>Míralo, the poet stays busy poeting!\u003c/p>\n\u003cp>This fall, Medicine for Nightmares will celebrate its 2nd anniversary — a testament to the deep love and dedication that co-owners Alderete and Tân Khánh Cao have invested in the business despite the shaky pandemic economy. If you haven’t visited the store, do yourself a favor and check it out. It’s always filled with good energía and good people.\u003c/p>\n\u003cp>\u003cem>This episode originally aired March 4, 2022 .\u003c/em>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC6680099535&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"https://bit.ly/3q9nMzM\">Read the episode transcript\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of my conversation with Josiah Luis Alderete.\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> On the cover [of your book] is a picture of a salamander indigenous to Mexico. It has the cute grin and the crown of feathery gills and in Nahuatl it’s called the “axolotl”… That’s also part of the name of your monthly poetry readings, \u003ca href=\"https://medicinefornightmares.com/events/7gcf8kb3kht3arhangdf55galbwdaj\">Speaking Axolotl\u003c/a>. I’d love to know what the axolotl symbolizes for you?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> The axolotl for me goes way back to my high school days. I went to a school that mostly only taught dead white males. So basically, I went to a very, very white school and never saw myself or my cultura in anything that was taught. That was the first place I was ever called a wetback. I remember that quite distinctly. I remember not knowing what it was. There were a lot of other words used there too.\u003c/p>\n\u003cp>But the last month before graduating, the English teacher gave us a short story to read called “Axolotl,” which is a \u003ca href=\"https://ambystoma.uky.edu/teachers_materials/axolitbook/AxolotlByJulioCortazar.html\">story by Julio Cortazar\u003c/a>. And I remember reading that story and connecting with it—Don’t get me wrong, I love reading other cultures, I love them dead white males, they’re great— but I looked [Cortazar] up right after that. I was like, ‘Quién? Who the hell is this?’\u003c/p>\n\u003cp>From Cortazar I found Márquez. From Márquez I found Borges. From Borges I found Silvina Ocampo. From Ocampo, Jimmy Santiago Baca. So it’s Julio that got me jumping off to those other people. So a lot of times when you see me using the axolotl, it’s kind of me giving a tribute back to Julio and that first moment when I connected as a youngster.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> Do the qualities of the axolotl — in that like they regenerate any time a limb is cut off or an organ is cut off — does any of that have resonance for you too?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> Oh yeah, when I realized that the reason we’ve discovered this is because there was some weird, nerdy dude in a science lab basically cutting off the little axolotl limb and he’s going, AHHHHH, (we can’t hear that) but [the limb] does come back, que no, it’s the resilience.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> You mentioning the fact that we know a lot about axolotls because like some scientist in the lab…I think that’s the strange paradox: the axolotl in Mexico are at the brink of extinction yet they’re like one of the most popular animals in research labs around the world. Maybe it’s also an allegory for like Latinx culture: it’s consumed but then [Latinx] people are barely hanging on here in the City.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> Yeah, that makes sense. That makes sense, that dissecting us. They’re always yanking things off, like, ‘What’s this taste like?’ [laughs], Yeah, man. That’s that’s a good one. I like that.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> In the spirit of having, community members come in and share their cuentos and their words [at Medicine for Nightmares] I want to have you read one of your poems from your book, \u003ca href=\"https://www.blackfreighterpress.com/bfpcatalog/p/baby-axolotls-y-old-pochos\">Baby Axolotls & Old Pochos\u003c/a>…\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>(untitled)\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>The rules for Español\u003c/strong>\u003cbr>\n\u003cstrong>en el caro or en la casa\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the rules for Spanglish\u003c/strong>\u003cbr>\n\u003cstrong>near the front door or on certain playgrounds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the rules for English\u003c/strong>\u003cbr>\n\u003cstrong>near the Sizzler salad bar or when we talked about history\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the rules for Nahuatl that I heard in mi dreams\u003c/strong>\u003cbr>\n\u003cstrong>pues no me acuerdo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>mi accent goes way way back\u003c/strong>\u003cbr>\n\u003cstrong>and was not formed by the neighborhood I grew up in\u003c/strong>\u003cbr>\n\u003cstrong>or the place that mi familia is from\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>mi accent has been formed\u003c/strong>\u003cbr>\n\u003cstrong>by all those things about ourselves\u003c/strong>\u003cbr>\n\u003cstrong>that were not taught to us\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>by all those things that our ancestors were not allowed to say\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>mi accent has been formed by the forced violent migration\u003c/strong>\u003cbr>\n\u003cstrong>of our gente\u003c/strong>\u003cbr>\n\u003cstrong>by the mystical milagroso migration of our gente\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>along the way\u003c/strong>\u003cbr>\n\u003cstrong>along miles and years\u003c/strong>\u003cbr>\n\u003cstrong>between generations of talking blood and our children becoming our ancestors\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>we have peeled and transformed the idiomas that we have been given\u003c/strong>\u003cbr>\n\u003cstrong>so that we can believe what we are saying about ourselves\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>we’ve used what we’ve forgotten how to pronounce\u003c/strong>\u003cbr>\n\u003cstrong>without even knowing it\u003c/strong>\u003cbr>\n\u003cstrong>como constellations in el cielo\u003c/strong>\u003cbr>\n\u003cstrong>como slang directions to the party\u003c/strong>\u003cbr>\n\u003cstrong>como sagrado pronunciations of a ritual\u003c/strong>\u003cbr>\n\u003cstrong>como palabras that your abuelo spoke folded up in your corazon’s memorias\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>through no fault of our own mispronunciations\u003c/strong>\u003cbr>\n\u003cstrong>our tamales had one oliva each\u003c/strong>\u003cbr>\n\u003cstrong>with a hole in a hole in a hole\u003c/strong>\u003cbr>\n\u003cstrong>where what we were saying should have gone\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>cuando we were little\u003c/strong>\u003cbr>\n\u003cstrong>we spread the palabras out\u003c/strong>\u003cbr>\n\u003cstrong>on our Abuelita’s kitchen table\u003c/strong>\u003cbr>\n\u003cstrong>we’d mix the palabras up\u003c/strong>\u003cbr>\n\u003cstrong>with frijoles and tortillas that Abuelita would make for us\u003c/strong>\u003cbr>\n\u003cstrong>we could taste the history in what we were eating\u003c/strong>\u003cbr>\n\u003cstrong>we didn’t know what it was\u003c/strong>\u003cbr>\n\u003cstrong>we just knew it tasted good\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>that was when I learned\u003c/strong>\u003cbr>\n\u003cstrong>que the palabras that they give to us\u003c/strong>\u003cbr>\n\u003cstrong>no tienen sabor\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>the patron calls us another word for what we are\u003c/strong>\u003cbr>\n\u003cstrong>the religious man calls us another word for who we are\u003c/strong>\u003cbr>\n\u003cstrong>and so many of us end up believing them\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>si no los ponemos trucha\u003c/strong>\u003cbr>\n\u003cstrong>they’ll go ahead and lose us in-between the lines\u003c/strong>\u003cbr>\n\u003cstrong>they’ll go ahead and lose us in translation\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>¿can you pronounce yourself with the words that they have given you?\u003c/strong>\u003cbr>\n\u003cstrong>¿can you pronounce your cultura with the words that they have given you?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>we can and do speak border because we have to\u003c/strong>\u003cbr>\n\u003cstrong>we can and do speak very clearly with our ancestor’s voices\u003c/strong>\u003cbr>\n\u003cstrong>I can speak just like mi Tia Vangie in a dream\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>I remember all of this\u003c/strong>\u003cbr>\n\u003cstrong>cuando I pronounce and mispronounce the palabras\u003c/strong>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> I picked that poem because I thought it spoke to this idea of identity formation and memory keeping, which I think a lot of your poems talk about. How do you see your poetry as a form of culture keeping?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> I mean, Black and brown poets, we’re historians. Art, for a lot of us, is all about survival and survival is history, is memoria. In a very small way my poesía is keeping track of us. Remembering the little things in the neighborhood.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Marisol:\u003c/strong> How do you think younger Josiah would feel about being here in the space as a co-owner alongside another poet [Tân Khánh Cao] owning a bookstore?\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Josiah:\u003c/strong> It’s really silly, I always dreamed these dreams, but now that I’m doing it… like, how the hell did this happen? To flash forward and see the possibility that my book is going to be on the shelf and one of these strange, awkward little Latinx test tube babies is going to come in and pick it up and hopefully read something in there that connects ‘em… that’s a beautiful thing. If my poetry could do that to somebody, I think I got what I was supposed to do.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13932147/pocho-poet-josiah-luis-alderete-speaks-fire-in-the-mission","authors":["11528"],"programs":["arts_8720"],"categories":["arts_1","arts_21759"],"tags":["arts_928","arts_3419","arts_1118","arts_1332","arts_1257","arts_1496","arts_6764","arts_16816"],"featImg":"arts_13910045","label":"source_arts_13932147"},"arts_13927028":{"type":"posts","id":"arts_13927028","meta":{"index":"posts_1591205157","site":"arts","id":"13927028","score":null,"sort":[1680105643000]},"guestAuthors":[],"slug":"reclaiming-the-technology-of-surveillance-and-deportation","title":"Reclaiming the Technology of Surveillance and Deportation","publishDate":1680105643,"format":"standard","headTitle":"Reclaiming the Technology of Surveillance and Deportation | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>On a sunny afternoon, the Mission District’s colorful streets are even more vibrant than usual. Light reflects off of large-scale murals that bring to life the symbols and stories of the neighborhood’s history of Latinx migration and activism. But entering \u003ca href=\"https://grayarea.org/\">Gray Area\u003c/a> — a low-key and intimate art space on Mission at 23rd — can feel like wandering into a dark abyss, where the outside world has been brought to a halt.\u003c/p>\n\u003cp>[aside postID=\"arts_13912474\"]It’s an ideal environment for Mexican Canadian artist \u003ca href=\"https://www.instagram.com/lozanohemmer/\">Rafael Lozano-Hemmer\u003c/a>’s exhibition \u003ca href=\"https://grayarea.org/exhibitions/techs-mechs/\">\u003cem>TECHS-MECHS\u003c/em>\u003c/a>, where visitors are invited to interact with a number of immersive electronic art pieces that ponder human connection in an increasingly divisive and surveilled world.\u003c/p>\n\u003cp>\u003cem>TECHS-MECHS\u003c/em>, on view until May 31, is the first event in Gray Area’s \u003ca href=\"https://grayarea.org/visit/events/access-2023/\">ACCESS programming\u003c/a>, a three-part series that explores how technology is impacting artists and communities from varying cultural backgrounds and identities. With an emphasis on Latinx activism and politics, Lozano-Hemmer’s exhibition digs into how technology is part of Mexican history, and how tools have been used for understanding, progress and resistance. His pieces offer descriptions in both English and Spanish, and admission is free for Mission District residents — many of whom identify as Chicano or Mexican American.\u003c/p>\n\u003cfigure id=\"attachment_13927057\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-4-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13927057\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-4-800x600.jpg\" alt=\"empty large brown bottles are positioned on a table in an art exhibit\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">‘Synaptic Caguamas,’ a moving installation of a Mexican cantina bar table with 30 beer bottles that spin according to algorithms that are reset every few minutes. \u003ccite>(Kristie Song/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Powered by thermal cameras, computerized tracking systems, heart rate sensors and generative software, the exhibition reclaims technology that has been utilized to police migrants across the U.S.-Mexico border to instead create connections and raise awareness on the issue. “The idea is to use the language of technology and spectacle and scale to bring people into the area,” said Lozano-Hemmer, reflecting on his work in the 2020 documentary \u003cem>Borderlands\u003c/em>.\u003c/p>\n\u003cp>Each piece in \u003cem>TECHS-MECHS\u003c/em> consists of several complex mechanisms and unique algorithms where the main apparatus for activation is a participant’s touch. On its own, \u003cem>Pulse Topology\u003c/em> is a massive installation of 3,000 light bulbs that flickers and weaves its way across an otherwise vast and empty expanse. It is luminous but static until somebody reaches beneath one of its pulse sensors, holding still until the room begins to thrum with the sound of their heartbeat. For a few seconds, wrapped within this shimmering cocoon, people and time freeze as a new pulse courses through the space. Afterwards, the heartbeat is preserved into one of the bulbs, becoming a droplet in an ocean of blinking light.\u003c/p>\n\u003cfigure id=\"attachment_13927055\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-3-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13927055\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-3-800x600.jpg\" alt=\"a large screen shows hundreds of tiny colorful images of news reporters \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">‘Reporters Without Borders,’ an interactive display at ‘TECHS-MECHS.’ \u003ccite>(Kristie Song/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In adjoining rooms, other pieces sit and wait to be interacted with. \u003cem>Airborne Newscasts\u003c/em> features projections of real-time stories from Mexican newspapers like \u003cem>El Universal\u003c/em> and \u003cem>La Jornada\u003c/em> that evaporate and billow away when a visitor’s shadow comes into contact with them. As people flit across the screen, moving their arms and legs around, the once-prominent words disappear in an instance: fleeting and weightless.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The longer they spend in the show, the more the participants become aware of the effect they have on the art around them. Their presence is meaningful. By reaching out to touch a piece, they are able to alter its image permanently. From the moment they step inside and release their curiosity upon their surroundings, the small connections they make represent the myriad of ways people and space bleed into one another. “I learned that you can’t make an artwork impalpable,” said Lozano-Hemmer in \u003cem>Borderlands\u003c/em>. “To create an artwork for listening is really what the project became.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘TECHS-MECHS’ is on view at Gray Area through May 31. Admission is free for Mission District residents. \u003ca href=\"https://grayarea.org/exhibitions/techs-mechs/\">Tickets and more information here\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In the Mission, Rafael Lozano-Hemmer's 'TECHS-MECHS' includes works like a massive light installation activated by heartbeat.","status":"publish","parent":0,"modified":1705005687,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":660},"headData":{"title":"Rafael Lozano-Hemmer's 'TECHS-MECHS' at Gray Area | KQED","description":"In the Mission, Rafael Lozano-Hemmer's 'TECHS-MECHS' includes works like a massive light installation activated by heartbeat.","ogTitle":"Reclaiming the Technology of Surveillance and Deportation","ogDescription":"","ogImgId":"","twTitle":"Reclaiming the Technology of Surveillance and Deportation","twDescription":"","twImgId":"","socialTitle":"Rafael Lozano-Hemmer's 'TECHS-MECHS' at Gray Area %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Reclaiming the Technology of Surveillance and Deportation","datePublished":"2023-03-29T16:00:43.000Z","dateModified":"2024-01-11T20:41:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13927028/reclaiming-the-technology-of-surveillance-and-deportation","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a sunny afternoon, the Mission District’s colorful streets are even more vibrant than usual. Light reflects off of large-scale murals that bring to life the symbols and stories of the neighborhood’s history of Latinx migration and activism. But entering \u003ca href=\"https://grayarea.org/\">Gray Area\u003c/a> — a low-key and intimate art space on Mission at 23rd — can feel like wandering into a dark abyss, where the outside world has been brought to a halt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13912474","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>It’s an ideal environment for Mexican Canadian artist \u003ca href=\"https://www.instagram.com/lozanohemmer/\">Rafael Lozano-Hemmer\u003c/a>’s exhibition \u003ca href=\"https://grayarea.org/exhibitions/techs-mechs/\">\u003cem>TECHS-MECHS\u003c/em>\u003c/a>, where visitors are invited to interact with a number of immersive electronic art pieces that ponder human connection in an increasingly divisive and surveilled world.\u003c/p>\n\u003cp>\u003cem>TECHS-MECHS\u003c/em>, on view until May 31, is the first event in Gray Area’s \u003ca href=\"https://grayarea.org/visit/events/access-2023/\">ACCESS programming\u003c/a>, a three-part series that explores how technology is impacting artists and communities from varying cultural backgrounds and identities. With an emphasis on Latinx activism and politics, Lozano-Hemmer’s exhibition digs into how technology is part of Mexican history, and how tools have been used for understanding, progress and resistance. His pieces offer descriptions in both English and Spanish, and admission is free for Mission District residents — many of whom identify as Chicano or Mexican American.\u003c/p>\n\u003cfigure id=\"attachment_13927057\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-4-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13927057\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-4-800x600.jpg\" alt=\"empty large brown bottles are positioned on a table in an art exhibit\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-4-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">‘Synaptic Caguamas,’ a moving installation of a Mexican cantina bar table with 30 beer bottles that spin according to algorithms that are reset every few minutes. \u003ccite>(Kristie Song/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Powered by thermal cameras, computerized tracking systems, heart rate sensors and generative software, the exhibition reclaims technology that has been utilized to police migrants across the U.S.-Mexico border to instead create connections and raise awareness on the issue. “The idea is to use the language of technology and spectacle and scale to bring people into the area,” said Lozano-Hemmer, reflecting on his work in the 2020 documentary \u003cem>Borderlands\u003c/em>.\u003c/p>\n\u003cp>Each piece in \u003cem>TECHS-MECHS\u003c/em> consists of several complex mechanisms and unique algorithms where the main apparatus for activation is a participant’s touch. On its own, \u003cem>Pulse Topology\u003c/em> is a massive installation of 3,000 light bulbs that flickers and weaves its way across an otherwise vast and empty expanse. It is luminous but static until somebody reaches beneath one of its pulse sensors, holding still until the room begins to thrum with the sound of their heartbeat. For a few seconds, wrapped within this shimmering cocoon, people and time freeze as a new pulse courses through the space. Afterwards, the heartbeat is preserved into one of the bulbs, becoming a droplet in an ocean of blinking light.\u003c/p>\n\u003cfigure id=\"attachment_13927055\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-3-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13927055\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/TECHS-MECHS-3-800x600.jpg\" alt=\"a large screen shows hundreds of tiny colorful images of news reporters \" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/TECHS-MECHS-3-1920x1440.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">‘Reporters Without Borders,’ an interactive display at ‘TECHS-MECHS.’ \u003ccite>(Kristie Song/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In adjoining rooms, other pieces sit and wait to be interacted with. \u003cem>Airborne Newscasts\u003c/em> features projections of real-time stories from Mexican newspapers like \u003cem>El Universal\u003c/em> and \u003cem>La Jornada\u003c/em> that evaporate and billow away when a visitor’s shadow comes into contact with them. As people flit across the screen, moving their arms and legs around, the once-prominent words disappear in an instance: fleeting and weightless.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The longer they spend in the show, the more the participants become aware of the effect they have on the art around them. Their presence is meaningful. By reaching out to touch a piece, they are able to alter its image permanently. From the moment they step inside and release their curiosity upon their surroundings, the small connections they make represent the myriad of ways people and space bleed into one another. “I learned that you can’t make an artwork impalpable,” said Lozano-Hemmer in \u003cem>Borderlands\u003c/em>. “To create an artwork for listening is really what the project became.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘TECHS-MECHS’ is on view at Gray Area through May 31. Admission is free for Mission District residents. \u003ca href=\"https://grayarea.org/exhibitions/techs-mechs/\">Tickets and more information here\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13927028/reclaiming-the-technology-of-surveillance-and-deportation","authors":["11813"],"programs":["arts_140"],"categories":["arts_1","arts_835","arts_70"],"tags":["arts_11374","arts_3419","arts_9111","arts_10278","arts_1766","arts_1257","arts_585","arts_4149","arts_901"],"featImg":"arts_13927052","label":"arts_140"},"arts_13923205":{"type":"posts","id":"arts_13923205","meta":{"index":"posts_1591205157","site":"arts","id":"13923205","score":null,"sort":[1674212410000]},"guestAuthors":[],"slug":"best-of-roll-with-us-a-sisterhood-of-lowriding","title":"Best of Roll With Us: Dueñas Car Club","publishDate":1674212410,"format":"audio","headTitle":"Best of Roll With Us: Dueñas Car Club | KQED","labelTerm":{},"content":"\u003cp>\u003cem>This episode was originally part of the \u003ca href=\"https://www.kqed.org/arts/13898211/rightnowish-wheels\" target=\"_blank\" rel=\"noopener noreferrer\">Roll With Us: Community and Culture on Wheels\u003c/a> \u003c/em>series from 2021.\u003cem> We’re revisiting it as a part of our 2023 kickoff series highlighting some of the best stories from our archives.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/duenascarclub/\" target=\"_blank\" rel=\"noopener noreferrer\">Dueñas Car Club \u003c/a>is a sisterhood that rolls on 100-spoke rims.\u003c/p>\n\u003cp>Angel Romero is president of the club, which was founded in 2019 and is based in Sunnyvale, California. She’s been cruising the strip since she was a kid in the passenger seat of her mother’s lowrider.\u003c/p>\n\u003cfigure id=\"attachment_13900032\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900032\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/Laurel_100-800x533.jpg\" alt=\"Three members of the Dueñas Car Club sit in a beige lowrider. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three members of the Dueñas Car Club. \u003ccite>(Miss Lopez Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was through her mother that Angel inherited her passion for cool cars, cruising through the city, and serving the community.\u003c/p>\n\u003cp>Now, the members of the car club work with local organization to hold toy drives and distribute safety kits. They also pull up to events like car hops and car shows, stunting in full force.\u003c/p>\n\u003cp>Angel says it’s amazing to see the look on the people’s faces when their fleet of dope cars driven by women pulls through, but it’s the young women whose imaginations they really love to inspire.\u003c/p>\n\u003cp>This week we discuss coordinating outfits with the color of your lowrider, the criminalization of lowriding culture, and how Angel is passing on her love of cars to the next generation of young women.\u003c/p>\n\u003cfigure id=\"attachment_13900030\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900030\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/Due%C5%84as_15-800x1200.jpg\" alt=\"The next generation of Dueñas, the Dueñitas.\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The next generation of Dueñas, the Dueñitas. \u003ccite>(Miss Lopez Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC2492518377&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of my conversation with Angel Romero.\u003c/strong>\u003c/p>\n\u003cp>Angel: Being a woman and having to get yourself ready and get your car ready, it’s a long process. We’re up at like 4 or 5 in the morning to hit the shows… We have to wash it, wax it, clean the rims, vacuum it, get everything all nice. That morning we’ll usually get ready, get together, touch up our cars one last time. By that time, sometimes our eyebrows are kind of already coming off [laughs] you know what I mean, they’re like, ‘half your eyebrows missing!’ I’m like, ‘oh, I was sweating!’ I try to take off the sweat and I took my eyebrows at the same time!\u003c/p>\n\u003cp>Angel: I think we have it a little bit harder than men in lowriding because we got a lot more to do, I mean, especially when you got to draw on the eyebrows.\u003c/p>\n\u003cp>\u003cem>Pen: What does Dueñas mean ?\u003c/em>\u003c/p>\n\u003cp>Angel: So Dueñas actually means the female owner. We used to get the ‘oh, it’s your daddy’s ride. It’s your boyfriend’s ride or whatever.’ So we want to show that, no, this is our ride. We are the owners of these cars. We bought them. We built them. This is our love, our passion.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13900034 size-medium\" title=\"Miss Lopez Media\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/Due%C3%B1as-_12-800x533.jpg\" alt=\"Looking at two low Riders, the Dueñas Car Club Logo is seen through a back window.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>Pen: What’s it like when you pull up to the scene and it’s a whole bunch of women in lowriders?\u003c/em>\u003c/p>\n\u003cp>Angel: Especially when we first came out. Oh! Everybody would stop and stare. People couldn’t believe it. And you know what? I think the best thing was so many young girls and women coming up to us. Coming up to us and saying, “Oh, my God, is this really your car? Oh, it’s awesome. We think it’s great.” We get so much support and love from women and I’ve noticed there’s so many more women with cars out there… and I think it’s awesome, I love it.\u003c/p>\n\u003cp>\u003cem>Pen: Yeah, so Dueñas Car Club has done community service with large organizations in the South Bay, raised thousands of dollars for breast cancer research, and organized different toy drives, like the one you did with the San Jose Earthquakes. My question is what’s it like when you pull up in the lowriders to do community service work?\u003c/em>\u003c/p>\n\u003cp>Angel: Ahh, sometimes they take a double take, they’re not sure what they’re seeing sometimes because before [lowriding] was portrayed as a certain type of people, ya know. So we do what we can for our community. A lot of us know what it’s like to not have, not have everything, and sometimes even a roof over your head, so we wanna do something to give back.\u003c/p>\n\u003cp>Angel: … We’ve helped Envision Network donating toys to them as well. It kind of gives these kids something else to put their minds to not think about, ‘hey, I’m in a shelter.’ They see all these pretty cars, and they get all excited. And then we show up with toys and gifts for Christmas, they’re even more excited!\u003c/p>\n\u003cfigure id=\"attachment_13900036\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900036\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/angel2-1-800x979.jpg\" alt=\"Angel Romero, the founder of the Dueñas Car Club, takes a selfie in front of her car, through the window you can see the Dueñas logo, it's also on her black t-shirt.\" width=\"800\" height=\"979\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1-800x979.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1-768x940.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1.jpg 995w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Angel Romero \u003ccite>(Courtesy of Angel Romero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pen: Aright, I got to ask you, What’s your favorite street to cruise down?\u003c/em>\u003c/p>\n\u003cp>Angel: Santa Clara street. San Jose. Yep.\u003c/p>\n\u003cp>Angel: I would cruise until like 3:00 or 4:00 in the morning. My friends always joke with me and they’re always like, oh, you cruise till you’re the last one. Kind of brings you back to a time where my mom used to take me cruising in her car. Sometimes, sometimes till we fell asleep.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The Dueñas Car Club is an all women crew of lowrider drivers who cruise and perform community service.","status":"publish","parent":0,"modified":1705005958,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":963},"headData":{"title":"Best of Roll With Us: Dueñas Car Club | KQED","description":"The Dueñas Car Club is an all women crew of lowrider drivers who cruise and perform community service.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Best of Roll With Us: Dueñas Car Club","datePublished":"2023-01-20T11:00:10.000Z","dateModified":"2024-01-11T20:45:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Rightnowish","sourceUrl":"https://www.kqed.org/podcasts/rightnowish","audioUrl":"https://www.podtrac.com/pts/redirect.mp3/chrt.fm/track/A511B8/traffic.megaphone.fm/KQINC2492518377.mp3?updated=1674174608","sticky":false,"WpOldSlug":"roll-with-us-a-sisterhood-of-lowriding","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13923205/best-of-roll-with-us-a-sisterhood-of-lowriding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This episode was originally part of the \u003ca href=\"https://www.kqed.org/arts/13898211/rightnowish-wheels\" target=\"_blank\" rel=\"noopener noreferrer\">Roll With Us: Community and Culture on Wheels\u003c/a> \u003c/em>series from 2021.\u003cem> We’re revisiting it as a part of our 2023 kickoff series highlighting some of the best stories from our archives.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/duenascarclub/\" target=\"_blank\" rel=\"noopener noreferrer\">Dueñas Car Club \u003c/a>is a sisterhood that rolls on 100-spoke rims.\u003c/p>\n\u003cp>Angel Romero is president of the club, which was founded in 2019 and is based in Sunnyvale, California. She’s been cruising the strip since she was a kid in the passenger seat of her mother’s lowrider.\u003c/p>\n\u003cfigure id=\"attachment_13900032\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900032\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/Laurel_100-800x533.jpg\" alt=\"Three members of the Dueñas Car Club sit in a beige lowrider. \" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Laurel_100-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three members of the Dueñas Car Club. \u003ccite>(Miss Lopez Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was through her mother that Angel inherited her passion for cool cars, cruising through the city, and serving the community.\u003c/p>\n\u003cp>Now, the members of the car club work with local organization to hold toy drives and distribute safety kits. They also pull up to events like car hops and car shows, stunting in full force.\u003c/p>\n\u003cp>Angel says it’s amazing to see the look on the people’s faces when their fleet of dope cars driven by women pulls through, but it’s the young women whose imaginations they really love to inspire.\u003c/p>\n\u003cp>This week we discuss coordinating outfits with the color of your lowrider, the criminalization of lowriding culture, and how Angel is passing on her love of cars to the next generation of young women.\u003c/p>\n\u003cfigure id=\"attachment_13900030\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900030\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/Due%C5%84as_15-800x1200.jpg\" alt=\"The next generation of Dueñas, the Dueñitas.\" width=\"800\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-1920x2880.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueńas_15-scaled.jpg 1707w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The next generation of Dueñas, the Dueñitas. \u003ccite>(Miss Lopez Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC2492518377&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of my conversation with Angel Romero.\u003c/strong>\u003c/p>\n\u003cp>Angel: Being a woman and having to get yourself ready and get your car ready, it’s a long process. We’re up at like 4 or 5 in the morning to hit the shows… We have to wash it, wax it, clean the rims, vacuum it, get everything all nice. That morning we’ll usually get ready, get together, touch up our cars one last time. By that time, sometimes our eyebrows are kind of already coming off [laughs] you know what I mean, they’re like, ‘half your eyebrows missing!’ I’m like, ‘oh, I was sweating!’ I try to take off the sweat and I took my eyebrows at the same time!\u003c/p>\n\u003cp>Angel: I think we have it a little bit harder than men in lowriding because we got a lot more to do, I mean, especially when you got to draw on the eyebrows.\u003c/p>\n\u003cp>\u003cem>Pen: What does Dueñas mean ?\u003c/em>\u003c/p>\n\u003cp>Angel: So Dueñas actually means the female owner. We used to get the ‘oh, it’s your daddy’s ride. It’s your boyfriend’s ride or whatever.’ So we want to show that, no, this is our ride. We are the owners of these cars. We bought them. We built them. This is our love, our passion.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13900034 size-medium\" title=\"Miss Lopez Media\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/Due%C3%B1as-_12-800x533.jpg\" alt=\"Looking at two low Riders, the Dueñas Car Club Logo is seen through a back window.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/Dueñas-_12-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>Pen: What’s it like when you pull up to the scene and it’s a whole bunch of women in lowriders?\u003c/em>\u003c/p>\n\u003cp>Angel: Especially when we first came out. Oh! Everybody would stop and stare. People couldn’t believe it. And you know what? I think the best thing was so many young girls and women coming up to us. Coming up to us and saying, “Oh, my God, is this really your car? Oh, it’s awesome. We think it’s great.” We get so much support and love from women and I’ve noticed there’s so many more women with cars out there… and I think it’s awesome, I love it.\u003c/p>\n\u003cp>\u003cem>Pen: Yeah, so Dueñas Car Club has done community service with large organizations in the South Bay, raised thousands of dollars for breast cancer research, and organized different toy drives, like the one you did with the San Jose Earthquakes. My question is what’s it like when you pull up in the lowriders to do community service work?\u003c/em>\u003c/p>\n\u003cp>Angel: Ahh, sometimes they take a double take, they’re not sure what they’re seeing sometimes because before [lowriding] was portrayed as a certain type of people, ya know. So we do what we can for our community. A lot of us know what it’s like to not have, not have everything, and sometimes even a roof over your head, so we wanna do something to give back.\u003c/p>\n\u003cp>Angel: … We’ve helped Envision Network donating toys to them as well. It kind of gives these kids something else to put their minds to not think about, ‘hey, I’m in a shelter.’ They see all these pretty cars, and they get all excited. And then we show up with toys and gifts for Christmas, they’re even more excited!\u003c/p>\n\u003cfigure id=\"attachment_13900036\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13900036\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/07/angel2-1-800x979.jpg\" alt=\"Angel Romero, the founder of the Dueñas Car Club, takes a selfie in front of her car, through the window you can see the Dueñas logo, it's also on her black t-shirt.\" width=\"800\" height=\"979\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1-800x979.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1-160x196.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1-768x940.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/07/angel2-1.jpg 995w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Angel Romero \u003ccite>(Courtesy of Angel Romero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pen: Aright, I got to ask you, What’s your favorite street to cruise down?\u003c/em>\u003c/p>\n\u003cp>Angel: Santa Clara street. San Jose. Yep.\u003c/p>\n\u003cp>Angel: I would cruise until like 3:00 or 4:00 in the morning. My friends always joke with me and they’re always like, oh, you cruise till you’re the last one. Kind of brings you back to a time where my mom used to take me cruising in her car. Sometimes, sometimes till we fell asleep.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13923205/best-of-roll-with-us-a-sisterhood-of-lowriding","authors":["11491","11528"],"programs":["arts_8720"],"categories":["arts_1","arts_21759"],"tags":["arts_3419","arts_6764","arts_14954"],"featImg":"arts_13923889","label":"source_arts_13923205"},"arts_13920367":{"type":"posts","id":"arts_13920367","meta":{"index":"posts_1591205157","site":"arts","id":"13920367","score":null,"sort":[1666018828000]},"guestAuthors":[],"slug":"joe-kapp-toughest-chicano-salinas","title":"Honoring ‘The Toughest Chicano’: Joe Kapp’s Legacy in Salinas and Beyond","publishDate":1666018828,"format":"standard","headTitle":"Honoring ‘The Toughest Chicano’: Joe Kapp’s Legacy in Salinas and Beyond | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>Paul Renteria was an 11-year-old kid growing up outside of East Los Angeles when \u003cem>Sports Illustrated\u003c/em> published its 1970 cover story on Minnesota Vikings quarterback Joe Kapp.\u003c/p>\n\u003cp>“I hated Joe Kapp because he kicked the LA Rams’ ass every year,” Renteria recalls of that summer. “[But] then it came out in \u003cem>Sports Illustrated\u003c/em> that he was Chicano.”\u003c/p>\n\u003cp>Kapp had led Minnesota to the Super Bowl earlier that year. But the jarring headline, “The Toughest Chicano,” drew from Kapp’s earlier days in the Alisal neighborhood of East Salinas, playing catch using heads of lettuce with lifelong friend Everett Alvarez in fields near their elementary school.\u003c/p>\n\u003cp>For young Renteria, whose grandfather fought in the Mexican Revolution and later became a movie cowboy, the professional quarterback’s Latino heritage was a source of pride. And it meant something to Renteria that Kapp, like him, had grown up in a migrant neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_13920376\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/SI.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920376\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/SI.jpg\" alt=\"a blue magazine cover with a football player with black hair in a purple jersey, and the words 'The Toughest Chicano,' Viking Quarterback Joe Kapp\" width=\"800\" height=\"1074\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/SI.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/SI-160x215.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/SI-768x1031.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A ‘Sports Illustrated’ magazine cover from 1970 featured Joe Kapp with the headline ‘The Toughest Chicano.’ \u003ccite>(Sports Illustrated Vault)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just 40 days after the Kapp cover story, \u003cem>Los Angeles Times\u003c/em> columnist Ruben Salazar was killed at Laguna Park in East Los Angeles — where Renteria played Pop Warner football each summer — while covering a National Chicano Moratorium march in protest of the Vietnam War. Salazar was struck by a tear-gas projectile fired by a Los Angeles sheriff’s officer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I was scared of the violence in East L.A.,” Renteria recalls. Laguna Park, which later in 1970 was renamed Ruben Salazar Park, had gangs that surrounded the athletic fields and schoolyards.\u003c/p>\n\u003cp>“When I’d go to football practice, there were 100 cholos out there,” Renteria said. “Joe inspired me because he ran over people. So I ran over people. On the field I could handle my own, and the cholos weren’t tough anymore. Joe inspired me, just by his style of play.”\u003c/p>\n\u003ch2>‘These stories are important to working-class kids’\u003c/h2>\n\u003cp>Renteria is now a California railway surveyor and actor (he starred in \u003ca href=\"https://www.youtube.com/watch?v=QcG9Cyhyj6U\">Miller Lite’s “Man Law” commercials\u003c/a>, after lobbying beer companies to hire Latino actors). He was planning a trip to Sacramento for a railway meeting when he learned Kapp was to be honored at El Sausal Middle School in East Salinas, with the athletic field named in his honor. Instead of driving home to Los Angeles, Renteria detoured to the coastal city, sometimes called “The Salad Bowl” for its agriculture.\u003c/p>\n\u003cp>Ignacio Ornelas Rodriguez, a Stanford historian also from Salinas, organized the Sept. 29 celebration to honor a quarterback whose unique throwing style — Kapp didn’t grip the laces — and wobbly passes date to his lettuce-throwing days in Alisal. Kapp is the only quarterback to play in the Rose Bowl (with UC Berkeley), Super Bowl and Grey Cup (Canadian football’s title game). He’s one of eight NFL quarterbacks to throw seven touchdowns in a game, and was Cal’s coach for the miraculous last-second victory over Stanford known simply as “\u003ca href=\"https://www.youtube.com/watch?v=HG_afqO0fC4\" rel=\"noopener noreferrer\" target=\"_blank\">The Play\u003c/a>.”\u003c/p>\n\u003cp>“These stories are important to working-class and immigrant kids,” said Rodriguez, who attended El Sausal and lived in East Salinas after his family immigrated from Jalisco, Mexico, when he was 4. “When you’re living in poverty, it’s tough to have a sense of hope. Then you hear Joe’s story, and you’re like ‘Whoa!’ His story resonated with me.”\u003c/p>\n\u003cfigure id=\"attachment_13920379\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/IMG_4068.jpeg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920379\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/IMG_4068-800x600.jpeg\" alt=\"four men pose for a photo outside a school, with one in a black cowboy hat in a wheelchair\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-768x576.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-1536x1152.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-1920x1440.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068.jpeg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Renteria, right, stands next to Joe Kapp, his childhood football hero. \u003ccite>(Nick Lozito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the celebration, surrounded by family, Kapp entered El Sausal’s gates in a wheelchair. Now 84, “The Toughest Chicano” is battling Alzheimer’s that is believed to be brought on by football collisions. He has retained his sense of humor, though, and lets out a playful cry when shaking hands.\u003c/p>\n\u003cp>That sense of playfulness is part of what got him in trouble during a Canadian Football League banquet in 2011 when, at age 73, Kapp approached former on-field rival (and professional wrestler) Angelo Mosca with flowers as a peace offering. Mosca swatted Kapp in the head with his cane. Kapp hit Mosca with a right cross, knocking him off the stage, and kicked him in the rear. The video went viral.\u003c/p>\n\u003cp>The El Sausal ceremony was more civil, though Kapp couldn’t resist a joke when a school board member took the stage in a red suit. “I don’t know if I can do this because you’re wearing red,” Kapp called out from the front row, turning to the crowd. “Stanford. Ever heard of them?”\u003c/p>\n\u003ch2>The California dream\u003c/h2>\n\u003cp>Kapp was born March 19, 1938, to Florencia Eufracia Garcia, a Mexican-American coffee shop waitress — whom Joe calls “The Toughest Chicana” in his 2020 autobiography, \u003cem>Joe Kapp: The Toughest Chicano\u003c/em> — and Robert Douglas Kapp, a blonde German immigrant who battled alcoholism. The family moved from New Mexico to Southern California when Joe was in kindergarten, and then to East Salinas when he was in the fourth grade. Robert’s fluent Spanish helped in selling cookware door-to-door in neighborhoods of migrant workers.\u003c/p>\n\u003cfigure id=\"attachment_13920380\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920380\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f.jpg\" alt=\"a black and white photo of a Latina woman holding a baby outside a brick home\" width=\"500\" height=\"704\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f.jpg 500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f-160x225.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp with his mother, Florencia Eufracia Garcia, at his childhood home in Santa Fe, New Mexico. \u003ccite>(Courtesy of the Kapp family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Salinas was kind of a sanctuary city for migrants, and the Kapps are one of those families,” said Rodriguez, who, with the Stanford Program of International and Cross-Cultural Education, has created a lesson plan based around Kapp’s legacy. “They moved to California to flee the Great Depression. They go to find the California dream, and they find work in Salinas.”\u003c/p>\n\u003cp>Kapp and Alvarez were part of the first class to attend El Sausal Middle School, with Kapp living across the street from the campus in a housing project of converted military barracks. Alvarez was blocks away, but Kapp joked he had “the gated community.” Joe played for hours on the El Sausal basketball courts.\u003c/p>\n\u003cfigure id=\"attachment_13920388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/joe-w-fam.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920388\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/joe-w-fam-800x1067.jpg\" alt=\"three kids in a black and white photo\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp, middle, with brother Larry and sister Joanie in Salinas circa 1947-48. \u003ccite>(Courtesy of the Kapp family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In general, racial tension was not an obvious problem, but there were two distinct groups — Okies and Latinos,” Kapp wrote of Alisal in his autobiography. “I was Mexican and German. With my name and appearance, I was identified as more of a gringo than a Latino. But what you looked like didn’t matter to me — I cared about what type of person you were, and especially what kind of teammate you were.”\u003c/p>\n\u003cp>Alvarez, among the speakers at the El Sausal ceremony, told the crowd about how he and Joe “fell in love” with seventh-grade teacher Palmina Brunelli. Ms. Brunelli, now 94, answered questions from Salinas TV reporter Felix Cortez. She recalled taking Everett and Joe to the UC Berkeley campus, where Everett was blown away by the academics — and Joe by Memorial Stadium.\u003c/p>\n\u003cfigure id=\"attachment_13920390\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0214-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920390\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0214-800x535.jpg\" alt=\"an older man in a suit laughs with an older woman in a purple and light blue top\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-1020x682.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-1536x1027.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-2048x1369.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-1920x1283.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Everett Alvarez, a lifelong friend of Joe Kapp, with former El Sausal teacher Palmina Brunelli. \u003ccite>(Courtesy of Salinas Union High School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe’s sophomore year at Salinas High, the Kapps returned to Southern California. Joe reunited with Everett in Berkeley years later — Kapp as a Cal quarterback and Alvarez visiting from Santa Clara University. Before Cal football dinners, Alvarez told the audience, Kapp would hide his former classmate between Cal teammates and into the cafeteria. A quarterback sneak.\u003c/p>\n\u003cp>Kapp was recruited to play football for one legendary Cal coach, Pappy Waldorf, and given a scholarship to play basketball for another, Pete Newell. As a junior quarterback playing for new coach Pete Elliott, Kapp led Cal to the 1958 Rose Bowl (the loss to Iowa remains Cal’s most recent Rose Bowl berth). On the basketball court, Kapp played tough defense as a reserve.\u003c/p>\n\u003cp>After being selected in the NFL draft, Kapp instead signed with the Canadian Football League. Following a 1961 trade from Calgary, Kapp led the BC Lions to the 1964 Grey Cup title.\u003c/p>\n\u003cp>Alvarez enlisted in the Navy and, in 1964, became the first American serving in Vietnam to be shot down and detained as a prisoner of war. He was held captive for nine years, and for his service was awarded two Purple Hearts. A Salinas high school is named in his honor.\u003c/p>\n\u003cfigure id=\"attachment_13920389\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-107339470.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920389\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-107339470-800x540.jpg\" alt=\"\" width=\"800\" height=\"540\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-800x540.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-1020x688.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-160x108.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-768x518.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp, #11 on the Boston Patriots, throws a pass against the New York Jets during an NFL game at Shea Stadium on Nov. 22, 1970. \u003ccite>(Focus on Sport/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1967, Kapp signed with the Vikings and, in 1968, he gained a reputation for his rugged play and leadership as the team earned its first postseason berth. In 1969, Kapp finished second in MVP voting, threw 19 touchdowns and led Minnesota to the Super Bowl, a loss to Kansas City.\u003c/p>\n\u003cp>It would be his last game with Minnesota.\u003c/p>\n\u003cp>Months after the Sports Illustrated cover story was published, Kapp signed a record four-year contract with the Boston Patriots, who were coming off a poor season. The team went 2-12 with Kapp. When Boston asked Kapp to sign a standard contract the following season, he refused. Kapp never played another NFL game. In 1974, he won a summary judgment against the NFL, citing restraint of trade, but never received compensation for damages.\u003c/p>\n\u003ch2>‘The Bear will not quit’\u003c/h2>\n\u003cp>Kapp took up acting for a few years, but couldn’t stay away from football for long: he returned to Cal as football coach in 1982. In his first game against rival Stanford, The Big Game, Cal used a series of laterals that culminated in a last-second, game-winning touchdown and toppled over a Stanford trombone player in the process. Kapp coached Cal through 1986, when the team finished with a 2-9 record but pulled off an upset of rival Stanford in Kapp’s final game.\u003c/p>\n\u003cp>“The Bear will not quit, the Bear will not die,” Kapp said, in what has become something of a \u003ca href=\"https://twitter.com/calfootball/status/1565823267251707904?lang=en\">catchphrase for the team\u003c/a>.\u003c/p>\n\u003cp>Kapp later became a general manager in the Canadian Football League and a coach in the Arena Football League before retiring. He now lives in Los Gatos.\u003c/p>\n\u003cfigure id=\"attachment_13920391\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0253-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920391\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0253-800x535.jpg\" alt=\"a group of people pose in front of a sign that reads 'Joe Kapp Field' 'The Toughest Chicano'\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-1020x682.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-1536x1027.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-2048x1369.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-1920x1283.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp, center, surrounded by friends and family at the dedication of Joe Kapp Field. \u003ccite>(Courtesy of Salinas Union High School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At El Sausal, a nervous Vikings fan — perhaps he saw the viral CFL video — eagerly waited to give Kapp a personalized hat. After the final speaker, a collection of fans, family, friends and media swarmed Kapp as his daughters, Emiliana and Gabriela, helped organize autographs.\u003c/p>\n\u003cp>At about this time, the bell rang and dozens more students surrounded Kapp, who had ditched his wheelchair and walked to the newly unveiled athletic field sign, designed by daughter Emiliana and Julio Gil of Central Coast Sign and Design. It reads “JOE KAPP FIELD,” along with “The Toughest Chicano,” and features an illustration of Kapp’s signature snarl under a single-bar facemask.\u003c/p>\n\u003cp>Then Kapp walked to a 1965 Buick Wildcat lowrider, driven by Debbie Martin of Lady Lowriders United. Kapp grimaced as he dipped into a sunken passenger seat, and the car drove away as students gave chase and “La Cucaracha” blared from the speakers at Joe Kapp Field.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=V0jgI2ff9WU\u003c/p>\n\n","blocks":[],"excerpt":"In 2022, the famed football coach and Super Bowl champ helped unveil 'Joe Kapp Field' to an avid crowd.","status":"publish","parent":0,"modified":1705006266,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1958},"headData":{"title":"Honoring ‘The Toughest Chicano’: Joe Kapp’s Legacy in Salinas and Beyond | KQED","description":"In 2022, the famed football coach and Super Bowl champ helped unveil 'Joe Kapp Field' to an avid crowd.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Honoring ‘The Toughest Chicano’: Joe Kapp’s Legacy in Salinas and Beyond","datePublished":"2022-10-17T15:00:28.000Z","dateModified":"2024-01-11T20:51:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"nprByline":"Nick Lozito","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13920367/joe-kapp-toughest-chicano-salinas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Paul Renteria was an 11-year-old kid growing up outside of East Los Angeles when \u003cem>Sports Illustrated\u003c/em> published its 1970 cover story on Minnesota Vikings quarterback Joe Kapp.\u003c/p>\n\u003cp>“I hated Joe Kapp because he kicked the LA Rams’ ass every year,” Renteria recalls of that summer. “[But] then it came out in \u003cem>Sports Illustrated\u003c/em> that he was Chicano.”\u003c/p>\n\u003cp>Kapp had led Minnesota to the Super Bowl earlier that year. But the jarring headline, “The Toughest Chicano,” drew from Kapp’s earlier days in the Alisal neighborhood of East Salinas, playing catch using heads of lettuce with lifelong friend Everett Alvarez in fields near their elementary school.\u003c/p>\n\u003cp>For young Renteria, whose grandfather fought in the Mexican Revolution and later became a movie cowboy, the professional quarterback’s Latino heritage was a source of pride. And it meant something to Renteria that Kapp, like him, had grown up in a migrant neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_13920376\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/SI.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920376\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/SI.jpg\" alt=\"a blue magazine cover with a football player with black hair in a purple jersey, and the words 'The Toughest Chicano,' Viking Quarterback Joe Kapp\" width=\"800\" height=\"1074\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/SI.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/SI-160x215.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/SI-768x1031.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A ‘Sports Illustrated’ magazine cover from 1970 featured Joe Kapp with the headline ‘The Toughest Chicano.’ \u003ccite>(Sports Illustrated Vault)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just 40 days after the Kapp cover story, \u003cem>Los Angeles Times\u003c/em> columnist Ruben Salazar was killed at Laguna Park in East Los Angeles — where Renteria played Pop Warner football each summer — while covering a National Chicano Moratorium march in protest of the Vietnam War. Salazar was struck by a tear-gas projectile fired by a Los Angeles sheriff’s officer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I was scared of the violence in East L.A.,” Renteria recalls. Laguna Park, which later in 1970 was renamed Ruben Salazar Park, had gangs that surrounded the athletic fields and schoolyards.\u003c/p>\n\u003cp>“When I’d go to football practice, there were 100 cholos out there,” Renteria said. “Joe inspired me because he ran over people. So I ran over people. On the field I could handle my own, and the cholos weren’t tough anymore. Joe inspired me, just by his style of play.”\u003c/p>\n\u003ch2>‘These stories are important to working-class kids’\u003c/h2>\n\u003cp>Renteria is now a California railway surveyor and actor (he starred in \u003ca href=\"https://www.youtube.com/watch?v=QcG9Cyhyj6U\">Miller Lite’s “Man Law” commercials\u003c/a>, after lobbying beer companies to hire Latino actors). He was planning a trip to Sacramento for a railway meeting when he learned Kapp was to be honored at El Sausal Middle School in East Salinas, with the athletic field named in his honor. Instead of driving home to Los Angeles, Renteria detoured to the coastal city, sometimes called “The Salad Bowl” for its agriculture.\u003c/p>\n\u003cp>Ignacio Ornelas Rodriguez, a Stanford historian also from Salinas, organized the Sept. 29 celebration to honor a quarterback whose unique throwing style — Kapp didn’t grip the laces — and wobbly passes date to his lettuce-throwing days in Alisal. Kapp is the only quarterback to play in the Rose Bowl (with UC Berkeley), Super Bowl and Grey Cup (Canadian football’s title game). He’s one of eight NFL quarterbacks to throw seven touchdowns in a game, and was Cal’s coach for the miraculous last-second victory over Stanford known simply as “\u003ca href=\"https://www.youtube.com/watch?v=HG_afqO0fC4\" rel=\"noopener noreferrer\" target=\"_blank\">The Play\u003c/a>.”\u003c/p>\n\u003cp>“These stories are important to working-class and immigrant kids,” said Rodriguez, who attended El Sausal and lived in East Salinas after his family immigrated from Jalisco, Mexico, when he was 4. “When you’re living in poverty, it’s tough to have a sense of hope. Then you hear Joe’s story, and you’re like ‘Whoa!’ His story resonated with me.”\u003c/p>\n\u003cfigure id=\"attachment_13920379\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/IMG_4068.jpeg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920379\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/IMG_4068-800x600.jpeg\" alt=\"four men pose for a photo outside a school, with one in a black cowboy hat in a wheelchair\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-800x600.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-1020x765.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-160x120.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-768x576.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-1536x1152.jpeg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068-1920x1440.jpeg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/IMG_4068.jpeg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Renteria, right, stands next to Joe Kapp, his childhood football hero. \u003ccite>(Nick Lozito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the celebration, surrounded by family, Kapp entered El Sausal’s gates in a wheelchair. Now 84, “The Toughest Chicano” is battling Alzheimer’s that is believed to be brought on by football collisions. He has retained his sense of humor, though, and lets out a playful cry when shaking hands.\u003c/p>\n\u003cp>That sense of playfulness is part of what got him in trouble during a Canadian Football League banquet in 2011 when, at age 73, Kapp approached former on-field rival (and professional wrestler) Angelo Mosca with flowers as a peace offering. Mosca swatted Kapp in the head with his cane. Kapp hit Mosca with a right cross, knocking him off the stage, and kicked him in the rear. The video went viral.\u003c/p>\n\u003cp>The El Sausal ceremony was more civil, though Kapp couldn’t resist a joke when a school board member took the stage in a red suit. “I don’t know if I can do this because you’re wearing red,” Kapp called out from the front row, turning to the crowd. “Stanford. Ever heard of them?”\u003c/p>\n\u003ch2>The California dream\u003c/h2>\n\u003cp>Kapp was born March 19, 1938, to Florencia Eufracia Garcia, a Mexican-American coffee shop waitress — whom Joe calls “The Toughest Chicana” in his 2020 autobiography, \u003cem>Joe Kapp: The Toughest Chicano\u003c/em> — and Robert Douglas Kapp, a blonde German immigrant who battled alcoholism. The family moved from New Mexico to Southern California when Joe was in kindergarten, and then to East Salinas when he was in the fourth grade. Robert’s fluent Spanish helped in selling cookware door-to-door in neighborhoods of migrant workers.\u003c/p>\n\u003cfigure id=\"attachment_13920380\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13920380\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f.jpg\" alt=\"a black and white photo of a Latina woman holding a baby outside a brick home\" width=\"500\" height=\"704\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f.jpg 500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/f788c6c5-c8d4-4685-9b71-e80d67a8aa4f-160x225.jpg 160w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp with his mother, Florencia Eufracia Garcia, at his childhood home in Santa Fe, New Mexico. \u003ccite>(Courtesy of the Kapp family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Salinas was kind of a sanctuary city for migrants, and the Kapps are one of those families,” said Rodriguez, who, with the Stanford Program of International and Cross-Cultural Education, has created a lesson plan based around Kapp’s legacy. “They moved to California to flee the Great Depression. They go to find the California dream, and they find work in Salinas.”\u003c/p>\n\u003cp>Kapp and Alvarez were part of the first class to attend El Sausal Middle School, with Kapp living across the street from the campus in a housing project of converted military barracks. Alvarez was blocks away, but Kapp joked he had “the gated community.” Joe played for hours on the El Sausal basketball courts.\u003c/p>\n\u003cfigure id=\"attachment_13920388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/joe-w-fam.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920388\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/joe-w-fam-800x1067.jpg\" alt=\"three kids in a black and white photo\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/joe-w-fam.jpg 1512w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp, middle, with brother Larry and sister Joanie in Salinas circa 1947-48. \u003ccite>(Courtesy of the Kapp family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In general, racial tension was not an obvious problem, but there were two distinct groups — Okies and Latinos,” Kapp wrote of Alisal in his autobiography. “I was Mexican and German. With my name and appearance, I was identified as more of a gringo than a Latino. But what you looked like didn’t matter to me — I cared about what type of person you were, and especially what kind of teammate you were.”\u003c/p>\n\u003cp>Alvarez, among the speakers at the El Sausal ceremony, told the crowd about how he and Joe “fell in love” with seventh-grade teacher Palmina Brunelli. Ms. Brunelli, now 94, answered questions from Salinas TV reporter Felix Cortez. She recalled taking Everett and Joe to the UC Berkeley campus, where Everett was blown away by the academics — and Joe by Memorial Stadium.\u003c/p>\n\u003cfigure id=\"attachment_13920390\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0214-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920390\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0214-800x535.jpg\" alt=\"an older man in a suit laughs with an older woman in a purple and light blue top\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-1020x682.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-1536x1027.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-2048x1369.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0214-1920x1283.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Everett Alvarez, a lifelong friend of Joe Kapp, with former El Sausal teacher Palmina Brunelli. \u003ccite>(Courtesy of Salinas Union High School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After Joe’s sophomore year at Salinas High, the Kapps returned to Southern California. Joe reunited with Everett in Berkeley years later — Kapp as a Cal quarterback and Alvarez visiting from Santa Clara University. Before Cal football dinners, Alvarez told the audience, Kapp would hide his former classmate between Cal teammates and into the cafeteria. A quarterback sneak.\u003c/p>\n\u003cp>Kapp was recruited to play football for one legendary Cal coach, Pappy Waldorf, and given a scholarship to play basketball for another, Pete Newell. As a junior quarterback playing for new coach Pete Elliott, Kapp led Cal to the 1958 Rose Bowl (the loss to Iowa remains Cal’s most recent Rose Bowl berth). On the basketball court, Kapp played tough defense as a reserve.\u003c/p>\n\u003cp>After being selected in the NFL draft, Kapp instead signed with the Canadian Football League. Following a 1961 trade from Calgary, Kapp led the BC Lions to the 1964 Grey Cup title.\u003c/p>\n\u003cp>Alvarez enlisted in the Navy and, in 1964, became the first American serving in Vietnam to be shot down and detained as a prisoner of war. He was held captive for nine years, and for his service was awarded two Purple Hearts. A Salinas high school is named in his honor.\u003c/p>\n\u003cfigure id=\"attachment_13920389\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-107339470.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920389\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/GettyImages-107339470-800x540.jpg\" alt=\"\" width=\"800\" height=\"540\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-800x540.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-1020x688.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-160x108.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470-768x518.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/GettyImages-107339470.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp, #11 on the Boston Patriots, throws a pass against the New York Jets during an NFL game at Shea Stadium on Nov. 22, 1970. \u003ccite>(Focus on Sport/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1967, Kapp signed with the Vikings and, in 1968, he gained a reputation for his rugged play and leadership as the team earned its first postseason berth. In 1969, Kapp finished second in MVP voting, threw 19 touchdowns and led Minnesota to the Super Bowl, a loss to Kansas City.\u003c/p>\n\u003cp>It would be his last game with Minnesota.\u003c/p>\n\u003cp>Months after the Sports Illustrated cover story was published, Kapp signed a record four-year contract with the Boston Patriots, who were coming off a poor season. The team went 2-12 with Kapp. When Boston asked Kapp to sign a standard contract the following season, he refused. Kapp never played another NFL game. In 1974, he won a summary judgment against the NFL, citing restraint of trade, but never received compensation for damages.\u003c/p>\n\u003ch2>‘The Bear will not quit’\u003c/h2>\n\u003cp>Kapp took up acting for a few years, but couldn’t stay away from football for long: he returned to Cal as football coach in 1982. In his first game against rival Stanford, The Big Game, Cal used a series of laterals that culminated in a last-second, game-winning touchdown and toppled over a Stanford trombone player in the process. Kapp coached Cal through 1986, when the team finished with a 2-9 record but pulled off an upset of rival Stanford in Kapp’s final game.\u003c/p>\n\u003cp>“The Bear will not quit, the Bear will not die,” Kapp said, in what has become something of a \u003ca href=\"https://twitter.com/calfootball/status/1565823267251707904?lang=en\">catchphrase for the team\u003c/a>.\u003c/p>\n\u003cp>Kapp later became a general manager in the Canadian Football League and a coach in the Arena Football League before retiring. He now lives in Los Gatos.\u003c/p>\n\u003cfigure id=\"attachment_13920391\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0253-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13920391\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/10/MAC_0253-800x535.jpg\" alt=\"a group of people pose in front of a sign that reads 'Joe Kapp Field' 'The Toughest Chicano'\" width=\"800\" height=\"535\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-800x535.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-1020x682.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-1536x1027.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-2048x1369.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/10/MAC_0253-1920x1283.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Kapp, center, surrounded by friends and family at the dedication of Joe Kapp Field. \u003ccite>(Courtesy of Salinas Union High School District)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At El Sausal, a nervous Vikings fan — perhaps he saw the viral CFL video — eagerly waited to give Kapp a personalized hat. After the final speaker, a collection of fans, family, friends and media swarmed Kapp as his daughters, Emiliana and Gabriela, helped organize autographs.\u003c/p>\n\u003cp>At about this time, the bell rang and dozens more students surrounded Kapp, who had ditched his wheelchair and walked to the newly unveiled athletic field sign, designed by daughter Emiliana and Julio Gil of Central Coast Sign and Design. It reads “JOE KAPP FIELD,” along with “The Toughest Chicano,” and features an illustration of Kapp’s signature snarl under a single-bar facemask.\u003c/p>\n\u003cp>Then Kapp walked to a 1965 Buick Wildcat lowrider, driven by Debbie Martin of Lady Lowriders United. Kapp grimaced as he dipped into a sunken passenger seat, and the car drove away as students gave chase and “La Cucaracha” blared from the speakers at Joe Kapp Field.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/V0jgI2ff9WU'\n title='//www.youtube.com/embed/V0jgI2ff9WU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13920367/joe-kapp-toughest-chicano-salinas","authors":["byline_arts_13920367"],"categories":["arts_1","arts_835","arts_13238"],"tags":["arts_1270","arts_3419","arts_10278","arts_8273","arts_1256","arts_2565","arts_4751","arts_4506"],"featImg":"arts_13920374","label":"arts"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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