Tracy's Popular Gas-Station Filipino Dessert Shop Is Moving
The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant
This Year’s Ube Fest Will Be More Ube-licious Than Ever
Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City
The Bay Area’s Famous ‘Pinay Pie Lady’ Gears Up for One Last Christmas Bake Sale
P-Lo Is Feeding the Bay Area With More Than Just His Music
Spam and Garlic Tots in Your Burrito? These San Jose Brothers Are Starting the Trend
Señor Sisig Is Hosting This Filipino Rapper’s ‘Very Good Food Tour’ in Oakland
A Bay Area Streetwear Legend Wants Everyone to Eat
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healthcare while baking and selling traditional island desserts from her home during the pandemic. One year later, her husband Khristian left his role as a consultant and bought a pre-existing dessert shop inside a local gas station to give Marie’s baked goods an unlikely brick-and-mortar outlet. They kept the shop’s name, Ellis Creamery, and went on to achieve viral fandom.\u003c/p>\n\u003cp>Customers have driven from all over Northern California to taste the couple’s \u003ca href=\"https://www.instagram.com/p/C2gHZHsPczv/?hl=en\">delicious, homestyle Pinoy treats\u003c/a>: heavenly ice cream scoops of Oreo-infused Ube Cookies and Cream; halo-halo topped with crushed meringue; buttercream silvanas; gargantuan ensaymadas and more. On its busiest days, the lines inside National Petroleum’s convenience shop would wrap around from the back counter through the front door.\u003c/p>\n\u003cp>Now, though, Ellis Creamery’s fairytale popularity inside a suburban gas station is entering a new chapter — and a new location.\u003c/p>\n\u003cfigure id=\"attachment_13957468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An ube pistachio cake at Ellis Creamery. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In late February 2024, the gas station’s owner informed the Rabuts that a cannabis dispensary was moving in. It meant Ellis Creamery would either have to significantly downsize their operations to make room, or else find a new location. The Filipino dessert makers reasoned that it would be better to find a new location rather than squeeze themselves further into the back corner of an already crowded space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Dispensary business is big money and we’re a small fry,” Khristian Rabut says. “They offered us to stay with a smaller counter, but I didn’t think that would work.”\u003c/p>\n\u003cp>As part of their month-to-month agreement, Ellis Creamery agreed to vacate the gas station in the first week of March.\u003c/p>\n\u003cp>Later this summer, Marie and Khristian plan to reopen inside a Tracy storefront that formerly housed a taco shop. Though the 10-year lease for the new location is significantly more expensive, the couple plans to utilize their new digs in a way that the small gas station’s back kitchen — a former Subway — didn’t allow.\u003c/p>\n\u003cfigure id=\"attachment_13957467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957467\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long lines were a common sight at Ellis Creamery’s gas station location. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re thinking of adding a popular coffee bread from the Philippines [kopi roti] and traditional rice cakes,” Khristian says. “We also can serve cakes every day; we can have slices of cakes to eat with coffee, lemonade, fruit teas. Our plan is to have limited seating with a place for [patrons] to enjoy the food.”\u003c/p>\n\u003cp>Khristian also rattles off ideas about shortbreads, lengua de gato (Filipino butter cookies) and uraro (cookies made from arrowroot flour). Such breakfast treats and beverages weren’t previously on offer inside the gas station due to limited space and lack of proper appliances, he tells me. They also never had seating available — until now. Though somewhat forced into the business expansion, the Rabuts are excited for the opportunity to continue serving the community and provide the area’s only full-blown Filipino cafe.\u003c/p>\n\u003cp>“We’re thankful for our staff and customers,” Marie says. “They have been very supportive, and are waiting for us [to open the new location].”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In order to make ends meet, the humble dessert makers have launched a crowdfunding campaign (which includes sweet treats in exchange for those who are able to contribute), while previous plans of expanding to San Jose have been put on pause for the time being. In the meantime, fans of Ellis Creamery can find their limited offerings at various outlets in Tracy — including \u003ca href=\"https://www.instagram.com/tracyharbourfishandchips/?hl=en\">Tracy Harbour Fish and Chips\u003c/a>, \u003ca href=\"https://www.hawaiianbarbecue.com/locations/tracy/\">L&L Hawaiian Barbecue\u003c/a> and \u003ca href=\"https://www.drinkbambu.com/properties/tracy\">Bambu Dessert Drinks \u003c/a>— as well as \u003ca href=\"https://www.instagram.com/groundstackcoffee/\">Groundstack Coffee\u003c/a> in Stockton.\u003c/p>\n\n","blocks":[],"excerpt":"Ellis Creamery will move into a former taqueria in Tracy, leaving its humble gas station location on I-205.","status":"publish","parent":0,"modified":1715462626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":687},"headData":{"title":"Tracy's Popular Gas-Station Filipino Dessert Shop Is Moving | KQED","description":"Ellis Creamery will move into a former taqueria in Tracy, leaving its humble gas station location on I-205.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tracy's Popular Gas-Station Filipino Dessert Shop Is Moving","datePublished":"2024-05-08T11:42:38-07:00","dateModified":"2024-05-11T14:23:46-07:00","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,"WpOldSlug":"tracys-popular-gas-station-filipino-dessert-shop-is-moving","nprStoryId":"kqed-13957388","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13957388/ellis-creamery-tracy-gas-station-filipino-dessert-moving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When \u003ca href=\"https://www.instagram.com/ellis.creamery/?hl=en\">Ellis Creamery\u003c/a> first opened in 2021, the \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">Filipino dessert shop formerly hidden at the back of a Tracy gas station\u003c/a> didn’t necessarily expect to become a Bay Area internet sensation.\u003c/p>\n\u003cp>After all, the shop had modest beginnings: Filipina immigrant Marie Rabut juggled a full-time job in healthcare while baking and selling traditional island desserts from her home during the pandemic. One year later, her husband Khristian left his role as a consultant and bought a pre-existing dessert shop inside a local gas station to give Marie’s baked goods an unlikely brick-and-mortar outlet. They kept the shop’s name, Ellis Creamery, and went on to achieve viral fandom.\u003c/p>\n\u003cp>Customers have driven from all over Northern California to taste the couple’s \u003ca href=\"https://www.instagram.com/p/C2gHZHsPczv/?hl=en\">delicious, homestyle Pinoy treats\u003c/a>: heavenly ice cream scoops of Oreo-infused Ube Cookies and Cream; halo-halo topped with crushed meringue; buttercream silvanas; gargantuan ensaymadas and more. On its busiest days, the lines inside National Petroleum’s convenience shop would wrap around from the back counter through the front door.\u003c/p>\n\u003cp>Now, though, Ellis Creamery’s fairytale popularity inside a suburban gas station is entering a new chapter — and a new location.\u003c/p>\n\u003cfigure id=\"attachment_13957468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957468\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/20230913_090939-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An ube pistachio cake at Ellis Creamery. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In late February 2024, the gas station’s owner informed the Rabuts that a cannabis dispensary was moving in. It meant Ellis Creamery would either have to significantly downsize their operations to make room, or else find a new location. The Filipino dessert makers reasoned that it would be better to find a new location rather than squeeze themselves further into the back corner of an already crowded space.\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>“Dispensary business is big money and we’re a small fry,” Khristian Rabut says. “They offered us to stay with a smaller counter, but I didn’t think that would work.”\u003c/p>\n\u003cp>As part of their month-to-month agreement, Ellis Creamery agreed to vacate the gas station in the first week of March.\u003c/p>\n\u003cp>Later this summer, Marie and Khristian plan to reopen inside a Tracy storefront that formerly housed a taco shop. Though the 10-year lease for the new location is significantly more expensive, the couple plans to utilize their new digs in a way that the small gas station’s back kitchen — a former Subway — didn’t allow.\u003c/p>\n\u003cfigure id=\"attachment_13957467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957467\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/whatsapp_image_2024-04-08_at_23.25.06_b24ec1e3-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long lines were a common sight at Ellis Creamery’s gas station location. \u003ccite>(Courtesy Khristian Rabut)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re thinking of adding a popular coffee bread from the Philippines [kopi roti] and traditional rice cakes,” Khristian says. “We also can serve cakes every day; we can have slices of cakes to eat with coffee, lemonade, fruit teas. Our plan is to have limited seating with a place for [patrons] to enjoy the food.”\u003c/p>\n\u003cp>Khristian also rattles off ideas about shortbreads, lengua de gato (Filipino butter cookies) and uraro (cookies made from arrowroot flour). Such breakfast treats and beverages weren’t previously on offer inside the gas station due to limited space and lack of proper appliances, he tells me. They also never had seating available — until now. Though somewhat forced into the business expansion, the Rabuts are excited for the opportunity to continue serving the community and provide the area’s only full-blown Filipino cafe.\u003c/p>\n\u003cp>“We’re thankful for our staff and customers,” Marie says. “They have been very supportive, and are waiting for us [to open the new location].”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In order to make ends meet, the humble dessert makers have launched a crowdfunding campaign (which includes sweet treats in exchange for those who are able to contribute), while previous plans of expanding to San Jose have been put on pause for the time being. In the meantime, fans of Ellis Creamery can find their limited offerings at various outlets in Tracy — including \u003ca href=\"https://www.instagram.com/tracyharbourfishandchips/?hl=en\">Tracy Harbour Fish and Chips\u003c/a>, \u003ca href=\"https://www.hawaiianbarbecue.com/locations/tracy/\">L&L Hawaiian Barbecue\u003c/a> and \u003ca href=\"https://www.drinkbambu.com/properties/tracy\">Bambu Dessert Drinks \u003c/a>— as well as \u003ca href=\"https://www.instagram.com/groundstackcoffee/\">Groundstack Coffee\u003c/a> in Stockton.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13957388/ellis-creamery-tracy-gas-station-filipino-dessert-moving","authors":["11748"],"categories":["arts_1","arts_835","arts_12276"],"tags":["arts_2855","arts_14183","arts_1176","arts_14798","arts_22141"],"featImg":"arts_13957469","label":"source_arts_13957388"},"arts_13956683":{"type":"posts","id":"arts_13956683","meta":{"index":"posts_1591205157","site":"arts","id":"13956683","score":null,"sort":[1714084178000]},"guestAuthors":[],"slug":"late-night-filipino-food-24-hour-cafe-colma-lucky-chances","title":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","publishDate":1714084178,"format":"aside","headTitle":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13956692\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956692\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg\" alt=\"Illustration of three men devouring halo-halo and other Filipino food at a diner counter.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located inside Lucky Chances Casino in Colma, Cafe Colma serves tasty Filipino dishes 24/7. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week’s guest artist is local dentist (and \u003c/i>\u003ca href=\"https://www.kqed.org/arts/13915387/amateur-bbq-competition-comic-dentist-pleasant-hill\">\u003ci>barbecue champion\u003c/i>\u003c/a>\u003ci>) Raynato Castro.\u003c/i>\u003c/p>\n\u003cp>Generally speaking, there are two types of people in the Bay Area. Those who have never been to our region’s only 24-hour Filipino restaurant. And those for whom \u003ca href=\"https://www.luckychances.com/dining.aspx\">Cafe Colma\u003c/a> — the frenetic, perpetually crowded diner located inside the Lucky Chances Casino — is nothing short of a local icon.\u003c/p>\n\u003cp>To put it this way: Ever since we started this project, I’ve been jonesing for the kind of nostalgic late-night diner that I grew up loving on the East Coast. You know the kind, with the laminated placemat menus, the milkshakes and Monte Cristos, and endless 24-hour breakfast options that hit just right at 2 a.m. Who knew the closest thing to capturing that vibe would be this Filipino casino cafe?\u003c/p>\n\u003cp>Like any proper diner, Cafe Colma is the place you’d go for brunch with your mom and your siblings, or where the entire extended family might swing by after picking someone up from SFO. It’s also the last stop you’d make after a long night of dancing and/or drunken foolishness — for local Filipinos, that might be after the Asian rave lets out at Temple Nightclub (which is closing soon, \u003ca href=\"https://www.sfchronicle.com/bayarea/article/soma-nightclub-permanently-close-19398549.php\">R.I.P.\u003c/a>). It’s no coincidence that the lines at the restaurant hit their peak at around 2 or 3 a.m.\u003c/p>\n\u003cp>There was only about a 15-minute wait when we rolled in at around 11 o’clock on a recent Friday night, which gave us time to walk around the card room proper, with its bright lights, solemn pai gow tables and 90% Asian crowd. Every so often, a bleary-eyed poker player would turn around and inhale several spoonfuls of fried rice from the little wheeled cart placed next to the table for that purpose.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Viewed in that light, the existence of Cafe Colma is purely practical: fuel to keep the most degenerate gamblers going deep into the night. But if we came in expecting a meal of cheap, okay-enough carbs, what we found instead was surprisingly homey and comforting food — and, honestly, the most enjoyable Filipino meal we’d had in months.\u003c/p>\n\u003cfigure id=\"attachment_13956693\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956693\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg\" alt=\"In a brightly lit casino room, players sit around a card table. One is eating fried rice off of a little cart behind him.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can eat garlic fried rice while you’re gambling. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is equal parts Chinese, Filipino and diner-style American, so whether you’re craving pancakes, prime rib or stir-fried bitter melon with scrambled eggs, Cafe Colma has got you covered. At its heart, though, this is a Filipino spot. When we ordered way too much from that section of the menu, we were rewarded with hit after hit.\u003c/p>\n\u003cp>The be-all and end-all is the kare-kare, a version of the classic oxtail and peanut sauce dish that tasted like someone’s grandma made it. The oxtails and beef tripe were impossibly tender and savory, bathed in a creamy peanut sauce that’s spiked with salty, pungent bagoong (fermented shrimp paste) for extra oomph. If you’re a lover of soft, squishy foods — of picking up bones and sucking them clean — this is your Platonic ideal of a dish.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955884,arts_13956218,arts_13953224']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Filipino food is a perfect late-night food because it’s cuisine that understands how to use vinegar to cut into a heavy meal of fried meats. All told, we must have had at least three or four different vinegars on the table. There was a pink one to dress the tokwa’t baboy, a very Filipino “salad” of sorts, made up of boiled pig ears and fried tofu. And then two different vinegar-based sauces for the crispy pata — a positively prehistoric-looking pork leg with the kind of thick, impeccably crunchy skin that every serious pork lover craves. We made quick work of the pata with our bare hands, but the sauces were what made the dish: the bright and spicy vinegar spiked with chilies and raw garlic, and the thicker one that was earthy and slightly sweet, made with pork liver.\u003c/p>\n\u003cp>Of course, we couldn’t leave without trying two of Cafe Colma’s most famous signatures — first, its buttery silogs, or garlic rice breakfast plates, served with fried eggs and your choice of meat. We opted for a surf-and-turf combination of bangus (aka milkfish) and pork chop, and both were fried to juicy, full-flavored perfection. Finally, to finish, who could resist the siren call of ube ice cream–topped halo-halo served in big sundae cups, especially when offered to us after midnight? “You’d better make that two orders,” we said.\u003c/p>\n\u003cp>I used to be one of those food purists who believed that there was some objective measure of deliciousness you could use to judge restaurants, and that nothing else particularly mattered — not the atmosphere or the service or the time of day. But look: There are other Filipino restaurants that serve fried pork and garlic rice that’s better, or at least as good, as Cafe Colma’s. But sitting there at the counter as we spooned up the last bits of red bean and condensed milk from our halo-halo, a little drunk on nostalgia and the prospect of hitting a lucky run at the blackjack table, that prospect was hard to imagine.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.luckychances.com/dining.aspx\">\u003ci>Cafe Colma\u003c/i>\u003c/a>\u003ci> is open 24/7 inside \u003c/i>\u003ca href=\"https://www.instagram.com/luckychancescasino/?hl=en\">\u003ci>Lucky Chances Casino\u003c/i>\u003c/a>\u003ci> at 1700 Hillside Blvd. in Colma.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Go to Cafe Colma for delicious kare-kare and halo-halo at 3 a.m.","status":"publish","parent":0,"modified":1714084560,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":999},"headData":{"title":"Cafe Colma Is the 24-Hour Filipino Restaurant at Lucky Chances Casino | KQED","description":"Go to Cafe Colma for delicious kare-kare and halo-halo at 3 a.m.","ogTitle":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","ogDescription":"","ogImgId":"","twTitle":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","twDescription":"","twImgId":"","socialTitle":"Cafe Colma Is the 24-Hour Filipino Restaurant at Lucky Chances Casino %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Bay Area’s Great American Diner Is a 24-Hour Filipino Casino Restaurant","datePublished":"2024-04-25T15:29:38-07:00","dateModified":"2024-04-25T15:36:00-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"nprStoryId":"kqed-13956683","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13956683/late-night-filipino-food-24-hour-cafe-colma-lucky-chances","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13956692\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956692\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg\" alt=\"Illustration of three men devouring halo-halo and other Filipino food at a diner counter.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Cafe-Colma-Eating-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located inside Lucky Chances Casino in Colma, Cafe Colma serves tasty Filipino dishes 24/7. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week’s guest artist is local dentist (and \u003c/i>\u003ca href=\"https://www.kqed.org/arts/13915387/amateur-bbq-competition-comic-dentist-pleasant-hill\">\u003ci>barbecue champion\u003c/i>\u003c/a>\u003ci>) Raynato Castro.\u003c/i>\u003c/p>\n\u003cp>Generally speaking, there are two types of people in the Bay Area. Those who have never been to our region’s only 24-hour Filipino restaurant. And those for whom \u003ca href=\"https://www.luckychances.com/dining.aspx\">Cafe Colma\u003c/a> — the frenetic, perpetually crowded diner located inside the Lucky Chances Casino — is nothing short of a local icon.\u003c/p>\n\u003cp>To put it this way: Ever since we started this project, I’ve been jonesing for the kind of nostalgic late-night diner that I grew up loving on the East Coast. You know the kind, with the laminated placemat menus, the milkshakes and Monte Cristos, and endless 24-hour breakfast options that hit just right at 2 a.m. Who knew the closest thing to capturing that vibe would be this Filipino casino cafe?\u003c/p>\n\u003cp>Like any proper diner, Cafe Colma is the place you’d go for brunch with your mom and your siblings, or where the entire extended family might swing by after picking someone up from SFO. It’s also the last stop you’d make after a long night of dancing and/or drunken foolishness — for local Filipinos, that might be after the Asian rave lets out at Temple Nightclub (which is closing soon, \u003ca href=\"https://www.sfchronicle.com/bayarea/article/soma-nightclub-permanently-close-19398549.php\">R.I.P.\u003c/a>). It’s no coincidence that the lines at the restaurant hit their peak at around 2 or 3 a.m.\u003c/p>\n\u003cp>There was only about a 15-minute wait when we rolled in at around 11 o’clock on a recent Friday night, which gave us time to walk around the card room proper, with its bright lights, solemn pai gow tables and 90% Asian crowd. Every so often, a bleary-eyed poker player would turn around and inhale several spoonfuls of fried rice from the little wheeled cart placed next to the table for that purpose.\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>Viewed in that light, the existence of Cafe Colma is purely practical: fuel to keep the most degenerate gamblers going deep into the night. But if we came in expecting a meal of cheap, okay-enough carbs, what we found instead was surprisingly homey and comforting food — and, honestly, the most enjoyable Filipino meal we’d had in months.\u003c/p>\n\u003cfigure id=\"attachment_13956693\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956693\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg\" alt=\"In a brightly lit casino room, players sit around a card table. One is eating fried rice off of a little cart behind him.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Lucky-Chances-Card-Room-v4-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can eat garlic fried rice while you’re gambling. \u003ccite>(Raynato Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is equal parts Chinese, Filipino and diner-style American, so whether you’re craving pancakes, prime rib or stir-fried bitter melon with scrambled eggs, Cafe Colma has got you covered. At its heart, though, this is a Filipino spot. When we ordered way too much from that section of the menu, we were rewarded with hit after hit.\u003c/p>\n\u003cp>The be-all and end-all is the kare-kare, a version of the classic oxtail and peanut sauce dish that tasted like someone’s grandma made it. The oxtails and beef tripe were impossibly tender and savory, bathed in a creamy peanut sauce that’s spiked with salty, pungent bagoong (fermented shrimp paste) for extra oomph. If you’re a lover of soft, squishy foods — of picking up bones and sucking them clean — this is your Platonic ideal of a dish.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955884,arts_13956218,arts_13953224","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Filipino food is a perfect late-night food because it’s cuisine that understands how to use vinegar to cut into a heavy meal of fried meats. All told, we must have had at least three or four different vinegars on the table. There was a pink one to dress the tokwa’t baboy, a very Filipino “salad” of sorts, made up of boiled pig ears and fried tofu. And then two different vinegar-based sauces for the crispy pata — a positively prehistoric-looking pork leg with the kind of thick, impeccably crunchy skin that every serious pork lover craves. We made quick work of the pata with our bare hands, but the sauces were what made the dish: the bright and spicy vinegar spiked with chilies and raw garlic, and the thicker one that was earthy and slightly sweet, made with pork liver.\u003c/p>\n\u003cp>Of course, we couldn’t leave without trying two of Cafe Colma’s most famous signatures — first, its buttery silogs, or garlic rice breakfast plates, served with fried eggs and your choice of meat. We opted for a surf-and-turf combination of bangus (aka milkfish) and pork chop, and both were fried to juicy, full-flavored perfection. Finally, to finish, who could resist the siren call of ube ice cream–topped halo-halo served in big sundae cups, especially when offered to us after midnight? “You’d better make that two orders,” we said.\u003c/p>\n\u003cp>I used to be one of those food purists who believed that there was some objective measure of deliciousness you could use to judge restaurants, and that nothing else particularly mattered — not the atmosphere or the service or the time of day. But look: There are other Filipino restaurants that serve fried pork and garlic rice that’s better, or at least as good, as Cafe Colma’s. But sitting there at the counter as we spooned up the last bits of red bean and condensed milk from our halo-halo, a little drunk on nostalgia and the prospect of hitting a lucky run at the blackjack table, that prospect was hard to imagine.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.luckychances.com/dining.aspx\">\u003ci>Cafe Colma\u003c/i>\u003c/a>\u003ci> is open 24/7 inside \u003c/i>\u003ca href=\"https://www.instagram.com/luckychancescasino/?hl=en\">\u003ci>Lucky Chances Casino\u003c/i>\u003c/a>\u003ci> at 1700 Hillside Blvd. in Colma.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956683/late-night-filipino-food-24-hour-cafe-colma-lucky-chances","authors":["11743","11907"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_14183","arts_1297","arts_8805","arts_21928"],"featImg":"arts_13956689","label":"source_arts_13956683"},"arts_13955219":{"type":"posts","id":"arts_13955219","meta":{"index":"posts_1591205157","site":"arts","id":"13955219","score":null,"sort":[1712094125000]},"guestAuthors":[],"slug":"ube-fest-2024-filipino-food-san-francisco-district-six","title":"This Year’s Ube Fest Will Be More Ube-licious Than Ever","publishDate":1712094125,"format":"standard","headTitle":"This Year’s Ube Fest Will Be More Ube-licious Than Ever | KQED","labelTerm":{},"content":"\u003cp>Two years ago, my food writing colleague Luke Tsai noticed \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">a significant rise in ube-related events\u003c/a> happening during in the spring. He predicted a delectable future: “We might as well go ahead and designate April as National Ube Month.”\u003c/p>\n\u003cp>Well, he’s right. On Sunday, April 7, San Francisco’s District Six will host their largest ever \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Ube Fest\u003c/a>.\u003c/p>\n\u003cp>Certainly you’ve either heard of or eaten ube at this point. The sweet, starchy and iconically purple yam from the Philippines has had the Bay Area’s most creative foodmakers under a lavender spell for years. But it’s something that has always held weight in the Filipino American community. And at the outdoor market of Ube Fest, a squad of over 20 local vendors will showcase their favorite ingredient’s delicious versatility. \u003c/p>\n\u003cfigure id=\"attachment_13912051\" class=\"wp-caption alignnone\" style=\"max-width: 1242px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912051\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg\" alt=\"Two ube cupcakes, ube pandesals and ube flan cheesecakes, against a white background.\" width=\"1242\" height=\"1235\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg 1242w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-800x795.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-1020x1014.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-160x159.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-768x764.jpeg 768w\" sizes=\"(max-width: 1242px) 100vw, 1242px\">\u003cfigcaption class=\"wp-caption-text\">Ube cupcakes, ‘flandesals’ and ube flan cheesecakes — all from Hayward-based Marley’s Treats, where the ube desserts are by far the most popular items. \u003ccite>(Marley's Treats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m excited that everyone is catching on because it deserves the spotlight,” says Joseph Alcasabas, co-owner of \u003ca href=\"https://www.kqed.org/arts/13898436/uncle-tito-filipino-comfort-food-soma-opening\">SoMa’s cool Filipino American eatery Uncle Tito\u003c/a>, who will be serving two varieties of ube at the festival. “It’s just eye catching out of the gate, right? The bold purple has you wondering what it tastes like. That builds curiosity within foodie culture. And then the taste delivers.”\u003c/p>\n\u003cp>Uncle Tito’s head chef Vincent Dayao will prepare a rice bowl with the rice seasoned using ube and coconut milk to give the white grains a natural purple dye.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that’s not even the tip of the purple iceberg.\u003c/p>\n\u003cp>Ube salsa on tacos. Ube dessert bars. Ube lemonade. Ube cookies. Ube kettle corn. Ube musubi. Ube pies. Ube nachos? (That last one isn’t actually a thing yet, but it should be — and rest assured that Uncle Tito will be serving their “bistek chistek nachos,” which is a play on a Philly cheesesteak and Filipino bistek in the glorious form of Mexican tortilla chips.)\u003c/p>\n\u003cp>Food vendors will include other San Francisco and East Bay favorites like \u003ca href=\"https://www.instagram.com/senorsisig/?hl=en\">Señor Sisig\u003c/a>, \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/marleystreats/?hl=en\">Marley’s Treats\u003c/a>. There will also be DJs, local nonprofits, pop-up clothing and botanical shops, and even a booth to learn more about baseball in the Philippines. \u003c/p>\n\u003cfigure id=\"attachment_13898461\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg\" alt=\"Ube buns and Milo banana creme lumpia on a white plate, dusted with powdered sugar.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The ube buns are a collaboration with Valerio’s Tropical Bakeshop, a staple of the local Filipino community. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently returned from a lengthy stay in the Philippines, the event’s organizer, Anthony Schlander of \u003ca href=\"https://www.instagram.com/anthonypresents/\">Anthony Presents\u003c/a>, is eager to share his renewed connection to his parents’ homeland with Bay Area eaters and hypebeasts alike.\u003c/p>\n\u003cp>“I took a mental break last year, but I’m going to put my efforts back into food and community events [in the Bay Area] this year,” Schlander says. “[This year’s Ube Festival] will actually be our busiest one ever. Ube is purple gold.”\u003c/p>\n\u003cp>For him, ube is a gateway into learning more about what the Philippines have to offer. It just happens to be a flavorful starting point.\u003c/p>\n\u003cp>\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/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Ube Festival will take place at \u003ca href=\"https://www.instagram.com/districtsixsf/?hl=en\">District Six\u003c/a> (428 11th St., San Francisco) on Sunday, April 7 from 12–5 p.m. \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Tickets are available here\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The annual festival returns April 7 to San Francisco’s District Six with over 20 local vendors.","status":"publish","parent":0,"modified":1712094156,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":577},"headData":{"title":"This Year’s Ube Fest Will Be More Ube-licious Than Ever | KQED","description":"The annual festival returns April 7 to San Francisco’s District Six with over 20 local vendors.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Year’s Ube Fest Will Be More Ube-licious Than Ever","datePublished":"2024-04-02T14:42:05-07:00","dateModified":"2024-04-02T14:42:36-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Do List","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13955219/ube-fest-2024-filipino-food-san-francisco-district-six","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two years ago, my food writing colleague Luke Tsai noticed \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">a significant rise in ube-related events\u003c/a> happening during in the spring. He predicted a delectable future: “We might as well go ahead and designate April as National Ube Month.”\u003c/p>\n\u003cp>Well, he’s right. On Sunday, April 7, San Francisco’s District Six will host their largest ever \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Ube Fest\u003c/a>.\u003c/p>\n\u003cp>Certainly you’ve either heard of or eaten ube at this point. The sweet, starchy and iconically purple yam from the Philippines has had the Bay Area’s most creative foodmakers under a lavender spell for years. But it’s something that has always held weight in the Filipino American community. And at the outdoor market of Ube Fest, a squad of over 20 local vendors will showcase their favorite ingredient’s delicious versatility. \u003c/p>\n\u003cfigure id=\"attachment_13912051\" class=\"wp-caption alignnone\" style=\"max-width: 1242px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13912051\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg\" alt=\"Two ube cupcakes, ube pandesals and ube flan cheesecakes, against a white background.\" width=\"1242\" height=\"1235\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats.jpeg 1242w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-800x795.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-1020x1014.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-160x159.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/04/MarleysTreats-768x764.jpeg 768w\" sizes=\"(max-width: 1242px) 100vw, 1242px\">\u003cfigcaption class=\"wp-caption-text\">Ube cupcakes, ‘flandesals’ and ube flan cheesecakes — all from Hayward-based Marley’s Treats, where the ube desserts are by far the most popular items. \u003ccite>(Marley's Treats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m excited that everyone is catching on because it deserves the spotlight,” says Joseph Alcasabas, co-owner of \u003ca href=\"https://www.kqed.org/arts/13898436/uncle-tito-filipino-comfort-food-soma-opening\">SoMa’s cool Filipino American eatery Uncle Tito\u003c/a>, who will be serving two varieties of ube at the festival. “It’s just eye catching out of the gate, right? The bold purple has you wondering what it tastes like. That builds curiosity within foodie culture. And then the taste delivers.”\u003c/p>\n\u003cp>Uncle Tito’s head chef Vincent Dayao will prepare a rice bowl with the rice seasoned using ube and coconut milk to give the white grains a natural purple dye.\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>And that’s not even the tip of the purple iceberg.\u003c/p>\n\u003cp>Ube salsa on tacos. Ube dessert bars. Ube lemonade. Ube cookies. Ube kettle corn. Ube musubi. Ube pies. Ube nachos? (That last one isn’t actually a thing yet, but it should be — and rest assured that Uncle Tito will be serving their “bistek chistek nachos,” which is a play on a Philly cheesesteak and Filipino bistek in the glorious form of Mexican tortilla chips.)\u003c/p>\n\u003cp>Food vendors will include other San Francisco and East Bay favorites like \u003ca href=\"https://www.instagram.com/senorsisig/?hl=en\">Señor Sisig\u003c/a>, \u003ca href=\"https://www.instagram.com/alpastorpapi415/?hl=en\">Al Pastor Papi\u003c/a> and \u003ca href=\"https://www.instagram.com/marleystreats/?hl=en\">Marley’s Treats\u003c/a>. There will also be DJs, local nonprofits, pop-up clothing and botanical shops, and even a booth to learn more about baseball in the Philippines. \u003c/p>\n\u003cfigure id=\"attachment_13898461\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13898461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg\" alt=\"Ube buns and Milo banana creme lumpia on a white plate, dusted with powdered sugar.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/06/UncleTito_Valerios-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The ube buns are a collaboration with Valerio’s Tropical Bakeshop, a staple of the local Filipino community. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently returned from a lengthy stay in the Philippines, the event’s organizer, Anthony Schlander of \u003ca href=\"https://www.instagram.com/anthonypresents/\">Anthony Presents\u003c/a>, is eager to share his renewed connection to his parents’ homeland with Bay Area eaters and hypebeasts alike.\u003c/p>\n\u003cp>“I took a mental break last year, but I’m going to put my efforts back into food and community events [in the Bay Area] this year,” Schlander says. “[This year’s Ube Festival] will actually be our busiest one ever. Ube is purple gold.”\u003c/p>\n\u003cp>For him, ube is a gateway into learning more about what the Philippines have to offer. It just happens to be a flavorful starting point.\u003c/p>\n\u003cp>\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/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Ube Festival will take place at \u003ca href=\"https://www.instagram.com/districtsixsf/?hl=en\">District Six\u003c/a> (428 11th St., San Francisco) on Sunday, April 7 from 12–5 p.m. \u003ca href=\"https://www.eventbrite.com/e/the-ube-festival-tickets-821207883887\">Tickets are available here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955219/ube-fest-2024-filipino-food-san-francisco-district-six","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_835","arts_12276"],"tags":["arts_2855","arts_14183","arts_1176","arts_1297","arts_1146","arts_4903","arts_8836","arts_585","arts_16240"],"featImg":"arts_13955283","label":"source_arts_13955219"},"arts_13940127":{"type":"posts","id":"arts_13940127","meta":{"index":"posts_1591205157","site":"arts","id":"13940127","score":null,"sort":[1704827424000]},"guestAuthors":[],"slug":"macs-by-icky-cafe-filipino-desserts-union-city-brick-and-mortar","title":"Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City","publishDate":1704827424,"format":"standard","headTitle":"Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City | KQED","labelTerm":{},"content":"\u003cp>If any food craze has grown since the start of the pandemic, it’s the deliciously colorful injection of everyone’s favorite Filipino ingredient: \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">ube\u003c/a>. In recent years, the yam has made its purply splash in \u003ca href=\"https://www.kqed.org/news/11963721/how-sfs-rize-up-sourdough-puts-black-bakers-on-the-map\">sourdough bread\u003c/a>, lemonade, \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">tres leches cake\u003c/a>, cookies, grilled cheese sandwiches and good old-fashioned American holiday \u003ca href=\"https://www.kqed.org/arts/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady\">pies\u003c/a>.\u003c/p>\n\u003cp>As writer Jessica Reyes put it in a recent \u003ca href=\"https://www.pastemagazine.com/food/ube/ube-just-keeps-getting-more-popular\">\u003cem>Paste \u003c/em>article\u003c/a>, “Ube isn’t exactly the newest food trend anymore, but it’s getting more popular by the year.”\u003c/p>\n\u003cp>Among local foodmakers serving the sweet treat, \u003ca href=\"http://link\">Macs By Icky’s\u003c/a> creativity has stood out. The modest Union City pop-up has set trends with out-of-pocket desserts like its ube cannoli, ube muddy mix and — \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">its biggest viral creation\u003c/a> — the ube choco taco.\u003c/p>\n\u003cp>Now, the shop’s Filipino purveyors have been rewarded for their culinary ingenuity and community amplification with their first brick and mortar: Macs By Icky Cafe. The new storefront will have its grand opening in Union City on Saturday, Jan. 13, after a limited test run at the end of December.\u003c/p>\n\u003cfigure id=\"attachment_13929323\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929323\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg\" alt=\"Three ice cream tacos in assorted flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macs by Icky is known for its Bay Area take on the famous Klondike’s Choco Taco. The frozen treats are available in several flavors — including, most strikingly, a version that features crushed pistachios and ube ice cream (right). \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Macs By Icky began as a home kitchen project when Victoria Sablan casually made a batch of ube-infused treats to give to her pharmacy staff during National Nurses Week. After an explosion of requests for more, she launched the business as a side hustle with her husband, Frank, in 2019.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We couldn’t keep up with the demand at first. People [would] hunt us down at pop-up events,” Sablan says. Eventually, her passion grew into a regular pop-up series at Union City’s \u003ca href=\"https://www.instagram.com/birdhausbeergarden/\">Birdhaus\u003c/a> dubbed “UC The Vibes.”\u003c/p>\n\u003cp>The menu at the new cafe will feature many of the sugary items that initially put Macs By Icky on the map, including the aforementioned choco tacos. But the Sablans are also adding new desserts, beverages and even savory bites to the mix. New items include calamansi iced tea, cinnamon sugar croissant waffles, ube-vanilla swirl soft serve, dragon fruit lemonade, espresso drinks and tocino Spam sliders.\u003c/p>\n\u003cfigure id=\"attachment_13940210\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg\" alt=\"a breakfast sandwich with melting cheese displayed on a table\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the first time, Macs By Icky will be serving breakfast sandwiches and other savory items. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">traditional Filipino favorites like halo-halo and pandasal\u003c/a> will be copiously supplied as well. And for hypebeasts who enjoy being well fed, there will be a commemorative merch drop from \u003ca href=\"https://www.instagram.com/whocaressupplyco/?hl=en\">Who Cares? Supply Co.\u003c/a> (the prótegés of \u003ca href=\"https://www.kqed.org/arts/13935114/everybody-eats-streetwear-food-festival-savs-sf\">Bay Area Filipino streetwear savant, Mike Liwang\u003c/a>) on opening day.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13929263,arts_13938479']\u003c/span>The cafe is poetically located inside the Loyola Building, \u003ca href=\"https://www.eastbaytimes.com/2006/12/30/exhibit-honors-first-mayor-of-alvarado-prominent-filipino-wwii-vet-owned-auto-shop-and-restaurant/\">a historic building for local Filipinos\u003c/a> that formerly housed Paddy’s Coffee Shop, which Sablan frequented as a teenager. The Sablans first pursued the space on a whim in September of 2023, after being encouraged by friends. The couple didn’t anticipate starting the New Year with a new storefront, but when one thing led to another, they found themselves signing a lease on the same exact day as their dating anniversary.\u003c/p>\n\u003cp>At a time when restaurants and small businesses seem to be struggling more than ever, it’s an encouraging sign to see Macs By Icky — a homegrown, DIY operation in an overlooked East Bay suburb — taking a major step forward.\u003c/p>\n\u003cfigure id=\"attachment_13940209\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg\" alt=\"a young Filipino couple stands in their newly opened cafe\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Victoria Sablan and her husband, Frank, celebrate their opening of Macs By Icky Cafe in Union City. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the only thing sweeter than ube right now is the Sablans’ commitment to giving their hometown something to be proud of. They’ve already received tremendous community support throughout their announcement and soft opening, and they’re grateful for the love they’ve gotten from their diaspora and beyond.\u003c/p>\n\u003cp>“It feels right because it’s what we know, what we grew up around,” Sablan says. “We are grateful for the community that stands behind us. [The Loyola Building] is truly a gem in Union City. It’s a historic Filipino building in our city and we wanted to keep that history going.”\u003c/p>\n\u003cp>\u003ci>\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/i>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://link\">Macs By Icky Cafe\u003c/a> (3900 Smith St., Union City) will host its grand opening on Sat., Jan. 13, from noon to 5 p.m. \u003ca href=\"https://www.eventbrite.com/e/macs-by-icky-cafe-grand-opening-tickets-767839046257\">RSVP here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Live’s “Desserts and DJs” event on Wednesday, Feb. 14, will feature Macs By Icky, as well as other Filipino food makers and DJs. \u003ca href=\"https://www.kqed.org/event/3948\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Ube-vanilla soft serve, tocino Spam sliders and calamansi iced tea headline the grand opening of Macs By Icky Cafe.","status":"publish","parent":0,"modified":1705002914,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":794},"headData":{"title":"Macs By Icky Filipino Dessert Pop-Up Opens Cafe in Union City | KQED","description":"Ube-vanilla soft serve, tocino Spam sliders and calamansi iced tea headline the grand opening of Macs By Icky Cafe.","ogTitle":"Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City","ogDescription":"","ogImgId":"","twTitle":"Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City","twDescription":"","twImgId":"","socialTitle":"Macs By Icky Filipino Dessert Pop-Up Opens Cafe in Union City %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cult Favorite Filipino Dessert Pop-Up Opens First Storefront in Union City","datePublished":"2024-01-09T11:10:24-08:00","dateModified":"2024-01-11T11:55:14-08:00","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/13940127/macs-by-icky-cafe-filipino-desserts-union-city-brick-and-mortar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If any food craze has grown since the start of the pandemic, it’s the deliciously colorful injection of everyone’s favorite Filipino ingredient: \u003ca href=\"https://www.kqed.org/arts/13912001/ube-festival-filipino-kapwa-gardens-yum-yams-san-francisco-marleys-treats\">ube\u003c/a>. In recent years, the yam has made its purply splash in \u003ca href=\"https://www.kqed.org/news/11963721/how-sfs-rize-up-sourdough-puts-black-bakers-on-the-map\">sourdough bread\u003c/a>, lemonade, \u003ca href=\"https://www.kqed.org/arts/13926618/mayumu-abi-balingit-filipino-desserts-cookbook-bay-area-san-jose\">tres leches cake\u003c/a>, cookies, grilled cheese sandwiches and good old-fashioned American holiday \u003ca href=\"https://www.kqed.org/arts/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady\">pies\u003c/a>.\u003c/p>\n\u003cp>As writer Jessica Reyes put it in a recent \u003ca href=\"https://www.pastemagazine.com/food/ube/ube-just-keeps-getting-more-popular\">\u003cem>Paste \u003c/em>article\u003c/a>, “Ube isn’t exactly the newest food trend anymore, but it’s getting more popular by the year.”\u003c/p>\n\u003cp>Among local foodmakers serving the sweet treat, \u003ca href=\"http://link\">Macs By Icky’s\u003c/a> creativity has stood out. The modest Union City pop-up has set trends with out-of-pocket desserts like its ube cannoli, ube muddy mix and — \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">its biggest viral creation\u003c/a> — the ube choco taco.\u003c/p>\n\u003cp>Now, the shop’s Filipino purveyors have been rewarded for their culinary ingenuity and community amplification with their first brick and mortar: Macs By Icky Cafe. The new storefront will have its grand opening in Union City on Saturday, Jan. 13, after a limited test run at the end of December.\u003c/p>\n\u003cfigure id=\"attachment_13929323\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13929323\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg\" alt=\"Three ice cream tacos in assorted flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/05/ube-choco-taco-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macs by Icky is known for its Bay Area take on the famous Klondike’s Choco Taco. The frozen treats are available in several flavors — including, most strikingly, a version that features crushed pistachios and ube ice cream (right). \u003ccite>(Courtesy of Macs by Icky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Macs By Icky began as a home kitchen project when Victoria Sablan casually made a batch of ube-infused treats to give to her pharmacy staff during National Nurses Week. After an explosion of requests for more, she launched the business as a side hustle with her husband, Frank, in 2019.\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>“We couldn’t keep up with the demand at first. People [would] hunt us down at pop-up events,” Sablan says. Eventually, her passion grew into a regular pop-up series at Union City’s \u003ca href=\"https://www.instagram.com/birdhausbeergarden/\">Birdhaus\u003c/a> dubbed “UC The Vibes.”\u003c/p>\n\u003cp>The menu at the new cafe will feature many of the sugary items that initially put Macs By Icky on the map, including the aforementioned choco tacos. But the Sablans are also adding new desserts, beverages and even savory bites to the mix. New items include calamansi iced tea, cinnamon sugar croissant waffles, ube-vanilla swirl soft serve, dragon fruit lemonade, espresso drinks and tocino Spam sliders.\u003c/p>\n\u003cfigure id=\"attachment_13940210\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg\" alt=\"a breakfast sandwich with melting cheese displayed on a table\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-sandwich_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the first time, Macs By Icky will be serving breakfast sandwiches and other savory items. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, \u003ca href=\"https://www.kqed.org/arts/13919707/ellis-creamery-filipino-ice-cream-bakery-halo-halo-gas-station-tracy\">traditional Filipino favorites like halo-halo and pandasal\u003c/a> will be copiously supplied as well. And for hypebeasts who enjoy being well fed, there will be a commemorative merch drop from \u003ca href=\"https://www.instagram.com/whocaressupplyco/?hl=en\">Who Cares? Supply Co.\u003c/a> (the prótegés of \u003ca href=\"https://www.kqed.org/arts/13935114/everybody-eats-streetwear-food-festival-savs-sf\">Bay Area Filipino streetwear savant, Mike Liwang\u003c/a>) on opening day.\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_13929263,arts_13938479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>The cafe is poetically located inside the Loyola Building, \u003ca href=\"https://www.eastbaytimes.com/2006/12/30/exhibit-honors-first-mayor-of-alvarado-prominent-filipino-wwii-vet-owned-auto-shop-and-restaurant/\">a historic building for local Filipinos\u003c/a> that formerly housed Paddy’s Coffee Shop, which Sablan frequented as a teenager. The Sablans first pursued the space on a whim in September of 2023, after being encouraged by friends. The couple didn’t anticipate starting the New Year with a new storefront, but when one thing led to another, they found themselves signing a lease on the same exact day as their dating anniversary.\u003c/p>\n\u003cp>At a time when restaurants and small businesses seem to be struggling more than ever, it’s an encouraging sign to see Macs By Icky — a homegrown, DIY operation in an overlooked East Bay suburb — taking a major step forward.\u003c/p>\n\u003cfigure id=\"attachment_13940209\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg\" alt=\"a young Filipino couple stands in their newly opened cafe\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/macs-by-icky-owners_crop-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Victoria Sablan and her husband, Frank, celebrate their opening of Macs By Icky Cafe in Union City. \u003ccite>(Courtesy of Victoria Sablan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the only thing sweeter than ube right now is the Sablans’ commitment to giving their hometown something to be proud of. They’ve already received tremendous community support throughout their announcement and soft opening, and they’re grateful for the love they’ve gotten from their diaspora and beyond.\u003c/p>\n\u003cp>“It feels right because it’s what we know, what we grew up around,” Sablan says. “We are grateful for the community that stands behind us. [The Loyola Building] is truly a gem in Union City. It’s a historic Filipino building in our city and we wanted to keep that history going.”\u003c/p>\n\u003cp>\u003ci>\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/i>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://link\">Macs By Icky Cafe\u003c/a> (3900 Smith St., Union City) will host its grand opening on Sat., Jan. 13, from noon to 5 p.m. \u003ca href=\"https://www.eventbrite.com/e/macs-by-icky-cafe-grand-opening-tickets-767839046257\">RSVP here\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>KQED Live’s “Desserts and DJs” event on Wednesday, Feb. 14, will feature Macs By Icky, as well as other Filipino food makers and DJs. \u003ca href=\"https://www.kqed.org/event/3948\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13940127/macs-by-icky-cafe-filipino-desserts-union-city-brick-and-mortar","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_14183","arts_1297","arts_14089","arts_585","arts_16240","arts_18037"],"featImg":"arts_13940177","label":"source_arts_13940127"},"arts_13938798":{"type":"posts","id":"arts_13938798","meta":{"index":"posts_1591205157","site":"arts","id":"13938798","score":null,"sort":[1701462609000]},"guestAuthors":[],"slug":"filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady","title":"The Bay Area’s Famous ‘Pinay Pie Lady’ Gears Up for One Last Christmas Bake Sale","publishDate":1701462609,"format":"standard","headTitle":"The Bay Area’s Famous ‘Pinay Pie Lady’ Gears Up for One Last Christmas Bake Sale | KQED","labelTerm":{},"content":"\u003cp>For hundreds of Bay Area Filipinos, Christmas wouldn’t be Christmas without holiday pie — and not just any pie, but one of \u003ca href=\"https://sweetcondesapastries.com/\">Sweet Condesa’s\u003c/a> Filipino-inspired pies, which come in \u003ca href=\"https://www.kqed.org/arts/13906834/sweet-condesa-filipino-holiday-pie-bibingka\">nostalgic seasonal flavors\u003c/a> like bibingka and queso de bola.\u003c/p>\n\u003cp>Owner Melody Lorenzo, the Bay Area’s self-styled “\u003ca href=\"https://sweetcondesapastries.com/our-story\">Pinay Pie Lady\u003c/a>,” says the end-of-year holidays have always been Sweet Condesa’s busiest time. But this Christmas season will also be bittersweet: It’ll be the Filipino dessert shop’s last-ever holiday pie sale before it transitions from being a bakery business into more of a consulting agency next summer.\u003c/p>\n\u003cp>In other words, this might be the last year you’ll be able to secure an ube pie for your holiday table, short of having to bake one yourself.\u003c/p>\n\u003cp>Sweet Condesa’s graham-cracker-crust custard pies have enjoyed cult favorite status in the Bay ever since the pandemic \u003ca href=\"https://sf.eater.com/2020/11/9/21557156/sweet-condesa-filipino-bakery-ube-calamansi-turon-pie-thanksgiving-oakland\">turned Lorenzo’s baking side hustle into a full-time business\u003c/a>. But the past year has been particularly difficult, Lorenzo explains. She’d moved Sweet Condesa from Oakland to the old Tselogs location in San Francisco’s Mission District with the idea of setting up an in-person storefront — but then city inspectors wound up nixing that plan. To make up for that loss, Lorenzo redoubled her efforts on the events and wedding catering side of her business. But it has been slow going.\u003c/p>\n\u003cfigure id=\"attachment_13938806\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938806\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-scaled.jpg\" alt='A Filipina woman seated on a staircase poses for a portrait. The text on the front of her pink sweatshirt reads, \"100% Pinay\".' width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Melody Lorenzo has been running Sweet Condesa as a full-time business since the start of the pandemic. \u003ccite>(Courtesy of Hillary Jeanne Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know if it’s because of inflation, but [business] is not the same compared to the past,” she says. “Sales are down.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And so, after having spent the last three years of the pandemic grinding away to keep the bakery afloat, Lorenzo says she’s going to reboot the business when her lease runs out at the end of July. Instead of selling baked goods herself, she wants to step outside the kitchen and turn Sweet Condesa into a resource for other aspiring small business owners, especially folks of color. Part of that will take the form of consulting and mentorship. She’d like to help other bakers who are new to the industry draft their business plans and navigate the permitting process. She’ll assist with recipe development and conduct baking and dessert decorating workshops. Eventually, she’d like to write a cookbook.\u003c/p>\n\u003cp>“Sweet Condesa isn’t going anywhere,” Lorenzo says. “It’s just sad that there’s not going to be holiday pies.”\u003c/p>\n\u003cfigure id=\"attachment_13938807\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938807\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-scaled.jpg\" alt=\"A graham cracker crust pie topped with black glutinous rice, shredded coconut and sesame seeds.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The puto bumbong pie comes topped with shredded coconut, sesame seeds and muscovado sugar. \u003ccite>(Courtesy of Rezel Kealoha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13923127,arts_13938479,arts_13936639']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For her final big “Pasko,” or Christmas, dessert drop, Lorenzo has brought back all of her \u003ca href=\"https://www.hotplate.com/sweetcondesapastries/504dbbae-0bf2-4dab-8527-f3ea805e088c\">signature holiday pies\u003c/a>, which draw inspiration from the items you would find at any traditional Filipino Christmas feast. There’s the bibingka pie, inspired by the steaming-hot coconut rice cakes that vendors in the Philippines sell after Christmas mass. There’s a savory-sweet pie that features queso de bola, a cheese that Filipinos traditionally eat for Christmas, and another one that incorporates the flavors of the purple steamed rice cakes known as puto bumbong. Sweet Condesa’s year-round classics will also be available — the tangy-sweet calamansi pie (the highlight of my family’s socially distanced Thanksgiving 2020) and, of course, the neon-purple ube pie. All of the pies have a cold custard base and a graham cracker crust.\u003c/p>\n\u003cp>This year, Lorenzo is also selling of mixed baker’s dozen of Pasko cookies, including a gingerbread-adjacent cookie that includes pieces of dried Philippine mango, a cookie inspired by Filipino hot chocolate and an “ube pie” cookie — a happy accident that Lorenzo created when she had to repurpose a less-than-aesthetic batch of pies.\u003c/p>\n\u003cfigure id=\"attachment_13938808\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938808\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/12/Pasko-Cookies.jpg\" alt=\"A plate of Christmas cookies surround by presents and other holiday-related decorative paraphernalia.\" width=\"2000\" height=\"1933\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-1920x1856.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lorenzo’s Christmas cookies incorporate Filipino ingredients such as dried mango and ube. \u003ccite>(Courtesy of Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Sweet Condesa’s post-bakery life nears, longtime customers will have to take solace in the fact that they’ll still have access to Lorenzo’s desserts for about eight more months. Even after the holiday pie sale ends, customers will still be able to order pies and other sweet treats \u003ca href=\"https://www.exploreneon.com/store/restaurant/486/?utm_source=sweetcondesa&utm_medium=partner&utm_campaign=fbb\">online\u003c/a>, for pickup and home delivery, twice a month. The desserts are also available three days a week at \u003ca href=\"https://www.abanicocoffee.com/\">Abanico Coffee Roasters\u003c/a> in the Mission. And Lorenzo will continue to do events catering and occasional afternoon tea pop-ups over that same time period, before she closes the books on this chapter of her business.\u003c/p>\n\u003cp>“I still want to do a lot of weddings,” she says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003ci>\u003ca href=\"https://sweetcondesapastries.com/\">Sweet Condesa\u003c/a>’s \u003c/i>\u003ci>Christmas pre-sale\u003c/i>\u003ci> is open for \u003ca href=\"https://www.hotplate.com/sweetcondesapastries/504dbbae-0bf2-4dab-8527-f3ea805e088c\">online ordering\u003c/a> from now through Dec. 19. Pickup at the bakery’s Mission District headquarters (518 S. Van Ness, San Francisco) will take place on Friday, Dec. 22 and Saturday, Dec. 23. Limited home delivery is available for Dec. 21–22.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Sweet Condesa’s ube and bibingka pies are a Filipino American holiday staple.","status":"publish","parent":0,"modified":1705003032,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":884},"headData":{"title":"The Bay Area’s Famous ‘Pinay Pie Lady’ Gears Up for One Last Christmas Bake Sale | KQED","description":"Sweet Condesa’s ube and bibingka pies are a Filipino American holiday staple.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Bay Area’s Famous ‘Pinay Pie Lady’ Gears Up for One Last Christmas Bake Sale","datePublished":"2023-12-01T12:30:09-08:00","dateModified":"2024-01-11T11:57:12-08:00","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/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For hundreds of Bay Area Filipinos, Christmas wouldn’t be Christmas without holiday pie — and not just any pie, but one of \u003ca href=\"https://sweetcondesapastries.com/\">Sweet Condesa’s\u003c/a> Filipino-inspired pies, which come in \u003ca href=\"https://www.kqed.org/arts/13906834/sweet-condesa-filipino-holiday-pie-bibingka\">nostalgic seasonal flavors\u003c/a> like bibingka and queso de bola.\u003c/p>\n\u003cp>Owner Melody Lorenzo, the Bay Area’s self-styled “\u003ca href=\"https://sweetcondesapastries.com/our-story\">Pinay Pie Lady\u003c/a>,” says the end-of-year holidays have always been Sweet Condesa’s busiest time. But this Christmas season will also be bittersweet: It’ll be the Filipino dessert shop’s last-ever holiday pie sale before it transitions from being a bakery business into more of a consulting agency next summer.\u003c/p>\n\u003cp>In other words, this might be the last year you’ll be able to secure an ube pie for your holiday table, short of having to bake one yourself.\u003c/p>\n\u003cp>Sweet Condesa’s graham-cracker-crust custard pies have enjoyed cult favorite status in the Bay ever since the pandemic \u003ca href=\"https://sf.eater.com/2020/11/9/21557156/sweet-condesa-filipino-bakery-ube-calamansi-turon-pie-thanksgiving-oakland\">turned Lorenzo’s baking side hustle into a full-time business\u003c/a>. But the past year has been particularly difficult, Lorenzo explains. She’d moved Sweet Condesa from Oakland to the old Tselogs location in San Francisco’s Mission District with the idea of setting up an in-person storefront — but then city inspectors wound up nixing that plan. To make up for that loss, Lorenzo redoubled her efforts on the events and wedding catering side of her business. But it has been slow going.\u003c/p>\n\u003cfigure id=\"attachment_13938806\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938806\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-scaled.jpg\" alt='A Filipina woman seated on a staircase poses for a portrait. The text on the front of her pink sweatshirt reads, \"100% Pinay\".' width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Headshot-2-PC_-Hillary-Jeanne-Photography-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">Melody Lorenzo has been running Sweet Condesa as a full-time business since the start of the pandemic. \u003ccite>(Courtesy of Hillary Jeanne Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t know if it’s because of inflation, but [business] is not the same compared to the past,” she says. “Sales are down.”\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>And so, after having spent the last three years of the pandemic grinding away to keep the bakery afloat, Lorenzo says she’s going to reboot the business when her lease runs out at the end of July. Instead of selling baked goods herself, she wants to step outside the kitchen and turn Sweet Condesa into a resource for other aspiring small business owners, especially folks of color. Part of that will take the form of consulting and mentorship. She’d like to help other bakers who are new to the industry draft their business plans and navigate the permitting process. She’ll assist with recipe development and conduct baking and dessert decorating workshops. Eventually, she’d like to write a cookbook.\u003c/p>\n\u003cp>“Sweet Condesa isn’t going anywhere,” Lorenzo says. “It’s just sad that there’s not going to be holiday pies.”\u003c/p>\n\u003cfigure id=\"attachment_13938807\" class=\"wp-caption alignnone\" style=\"max-width: 1707px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938807\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-scaled.jpg\" alt=\"A graham cracker crust pie topped with black glutinous rice, shredded coconut and sesame seeds.\" width=\"1707\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-scaled.jpg 1707w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1020x1530.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Puto-Bumbong-PC_-Rezel-Kealoha-vertical-1920x2880.jpg 1920w\" sizes=\"(max-width: 1707px) 100vw, 1707px\">\u003cfigcaption class=\"wp-caption-text\">The puto bumbong pie comes topped with shredded coconut, sesame seeds and muscovado sugar. \u003ccite>(Courtesy of Rezel Kealoha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13923127,arts_13938479,arts_13936639","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For her final big “Pasko,” or Christmas, dessert drop, Lorenzo has brought back all of her \u003ca href=\"https://www.hotplate.com/sweetcondesapastries/504dbbae-0bf2-4dab-8527-f3ea805e088c\">signature holiday pies\u003c/a>, which draw inspiration from the items you would find at any traditional Filipino Christmas feast. There’s the bibingka pie, inspired by the steaming-hot coconut rice cakes that vendors in the Philippines sell after Christmas mass. There’s a savory-sweet pie that features queso de bola, a cheese that Filipinos traditionally eat for Christmas, and another one that incorporates the flavors of the purple steamed rice cakes known as puto bumbong. Sweet Condesa’s year-round classics will also be available — the tangy-sweet calamansi pie (the highlight of my family’s socially distanced Thanksgiving 2020) and, of course, the neon-purple ube pie. All of the pies have a cold custard base and a graham cracker crust.\u003c/p>\n\u003cp>This year, Lorenzo is also selling of mixed baker’s dozen of Pasko cookies, including a gingerbread-adjacent cookie that includes pieces of dried Philippine mango, a cookie inspired by Filipino hot chocolate and an “ube pie” cookie — a happy accident that Lorenzo created when she had to repurpose a less-than-aesthetic batch of pies.\u003c/p>\n\u003cfigure id=\"attachment_13938808\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938808\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/12/Pasko-Cookies.jpg\" alt=\"A plate of Christmas cookies surround by presents and other holiday-related decorative paraphernalia.\" width=\"2000\" height=\"1933\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-800x773.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-1020x986.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-160x155.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-768x742.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-1536x1485.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/12/Pasko-Cookies-1920x1856.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lorenzo’s Christmas cookies incorporate Filipino ingredients such as dried mango and ube. \u003ccite>(Courtesy of Sweet Condesa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Sweet Condesa’s post-bakery life nears, longtime customers will have to take solace in the fact that they’ll still have access to Lorenzo’s desserts for about eight more months. Even after the holiday pie sale ends, customers will still be able to order pies and other sweet treats \u003ca href=\"https://www.exploreneon.com/store/restaurant/486/?utm_source=sweetcondesa&utm_medium=partner&utm_campaign=fbb\">online\u003c/a>, for pickup and home delivery, twice a month. The desserts are also available three days a week at \u003ca href=\"https://www.abanicocoffee.com/\">Abanico Coffee Roasters\u003c/a> in the Mission. And Lorenzo will continue to do events catering and occasional afternoon tea pop-ups over that same time period, before she closes the books on this chapter of her business.\u003c/p>\n\u003cp>“I still want to do a lot of weddings,” she says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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>\u003ci>\u003ca href=\"https://sweetcondesapastries.com/\">Sweet Condesa\u003c/a>’s \u003c/i>\u003ci>Christmas pre-sale\u003c/i>\u003ci> is open for \u003ca href=\"https://www.hotplate.com/sweetcondesapastries/504dbbae-0bf2-4dab-8527-f3ea805e088c\">online ordering\u003c/a> from now through Dec. 19. Pickup at the bakery’s Mission District headquarters (518 S. Van Ness, San Francisco) will take place on Friday, Dec. 22 and Saturday, Dec. 23. Limited home delivery is available for Dec. 21–22.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13938798/filipino-christmas-pies-sweet-condesa-sf-pinay-pie-lady","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_3388","arts_10278","arts_14183","arts_1176","arts_1297","arts_3247","arts_1257","arts_1146","arts_585","arts_16240"],"featImg":"arts_13938804","label":"source_arts_13938798"},"arts_13938479":{"type":"posts","id":"arts_13938479","meta":{"index":"posts_1591205157","site":"arts","id":"13938479","score":null,"sort":[1701279931000]},"guestAuthors":[],"slug":"p-lo-filipino-food-bay-area-hella-hungry","title":"P-Lo Is Feeding the Bay Area With More Than Just His Music","publishDate":1701279931,"format":"standard","headTitle":"P-Lo Is Feeding the Bay Area With More Than Just His Music | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Earlier this season, the team formerly known as the Oakland Raiders won a pivotal Sunday Night Football game in Las Vegas. Afterwards, the players celebrated in their locker room while blasting Bay Area rap anthems and puffing cigars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The song of choice for the adrenalized group? \u003c/span>\u003ca href=\"https://www.kqed.org/arts/tag/p-lo\">\u003cspan style=\"font-weight: 400\">P-Lo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s “Light This Bitch Up.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, P-Lo has become one of the Bay Area’s avatars for winning, having ascended to stardom as a multi-platinum producer and lyricist after starting out as a founding member of \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13938026/hbk-gang-iamsu-jay-anthony-p-lo-sage-gemini\">\u003cspan style=\"font-weight: 400\">HBK Gang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. His resume includes producing hits for all of your favorite rappers and \u003c/span>\u003cspan style=\"font-weight: 400\">collaborating with the Golden State Warriors for events like \u003ca href=\"https://www.youtube.com/watch?v=8HQr2HSrZU0\">Filipino Heritage Night\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> at Chase Center, where he often receives energetic daps from the 3-point god, Steph Curry, himself. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The versatile Filipino from Pinole isn’t just popular among sports celebrities, though; he’s also beloved in the Bay’s expansive food world. \u003c/span>\u003cspan style=\"font-weight: 400\">In recent years, P-Lo has steadily furthered his place in the culinary ecosystem by partnering with notable food brands. He’s \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">twice collaborated with San Francisco’s iconic Señor Sisig\u003c/a> to create his own signature burrito and chicken wings\u003c/span>\u003cspan style=\"font-weight: 400\">. He also organized a star-studded, transnational “\u003c/span>\u003ca href=\"https://twitter.com/p_lo/status/1709035954156290326\">\u003cspan style=\"font-weight: 400\">Very Good Food Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” to celebrate Filipino American History Month this summer. Did I mention \u003c/span>\u003cspan style=\"font-weight: 400\">his music is featured in a nationwide \u003ca href=\"https://www.youtube.com/watch?v=8j62YJP6yWQ\">Wingstop commercial\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\">?\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936934\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936934\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED.jpg\" alt=\"An indoor space filled with people with murals on the wall.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crowd fills Señor Sisig during P-Lo’s Very Good Food Tour. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It only felt right that I caught up with \u003c/span>\u003ca href=\"https://open.spotify.com/album/6GsGCToyCrO0PokU9RQSjM\">\u003cspan style=\"font-weight: 400\">STUNNA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. After sitting down with the artist in San Francisco to watch a Friday night Warriors game on TV, I slid by his sold-out food event in Oakland the following afternoon to grub on wings. He spoke to me about sustaining intergenerational love, cooking up independent success and staying well-fed in the Bay.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\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: I recently spoke with \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13931355/michael-sneed-is-more-than-a-vibe-hes-a-symbol-for-oakland\">\u003cb>Oakland rapper Michael Sneed\u003c/b>\u003c/a>\u003cb>, and he credited you and your older brother, Kuya Beats, as being mentors to his generation. It’s something I hear often when speaking to younger artists around our region.\u003c/b>\u003c/p>\n\u003cp>\u003cb>P-Lo:\u003c/b>\u003cspan style=\"font-weight: 400\"> That’s something my brother instilled in me because he’s always been a teacher. Also, I think that’s like, you know, that we’re from here. I want to be able to usher in the new. You know what I’m saying? ‘Cause I’m not going to be doing it forever. I want to be able to make sure that the next generation don’t have to go through all the bruises and bumps that generations before them did. I just wanna be able to pass down the game.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Tell me about your Very Good Food Tour. You hit eight cities around North America during Filipino American History Month to promote small Filipino-owned businesses.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It really started out just doing a bunch of stuff with \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">\u003cspan style=\"font-weight: 400\">Señor Sisig\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. I love food. I love culture. I love learning about not just my culture but other people’s cultures — which is something in the Bay that we grew up on. Our friends are from hella places. All my friends come from different backgrounds. They knew so much about Filipino culture just from being around me, and I know about their cultures from being around them. It’s an exchange, and I wanted to continue that exchange on a larger scale. As humans, that’s how we move forward. The world needs that right now. There’s so much division — narratives in the media, financial. Know what I’m saying? Any way I can bring people together, whether music, food, culture, I’m gonna try my best to do that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>So how did you select the restaurants in each city?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I tapped in with folks in each community. I like to know what the cool restaurants are, and when we’re going to these places, I like to know where my friends and the people living there go. I like to learn from those communities so we can, you know, do things correctly. How can we get ourselves involved there? That’s important to me, connecting with the people and sharing each other’s platforms. Restaurants have their own platforms, I have mine, so it’s beneficial to both parties.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936933\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936933\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED.jpg\" alt=\"A dish of fried chicken next to a purple drink in a tall glass.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo’s signature special during his food tour stop at Señor Sisig: crispy wings tossed in sinagang seasoning. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You’re also creating an original dish for each venue.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Exactly. We’re doing that collaboration to make it even more saucy. It’s cool because music brings people together and so does food, so it’s a perfect meshing. Food is an art form. Just like you can taste when something is made with love, you can hear when something is made with love. It has a certain soul to it. That’s just energy being transferred in both cases. People never forget how you made them feel.\u003c/span>\u003c/p>\n\u003cp>\u003cb>As far as feeding the people, you’ve been cooking up Bay Area hits for years now. Is there a certain dish or restaurant in the Bay that you think gives people a similar feeling of regional pride and identity as your music does?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, whenever I come back home from being away, it’s usually going to the Mission for a burrito. I actually got into an argument with some dudes on L.A. radio telling them that [the best] burritos come from San Francisco, and they were like “hell no, this and that,” and I’m like bro, look it up. You know, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11961178/what-is-a-mission-style-burrito-maybe-a-myth\">\u003cspan style=\"font-weight: 400\">what many people think of burritos nowadays, that style, that came from San Francisco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cb>You can never go wrong with a burrito. In the past, you’ve actually teamed up with the chefs at Señor Sisig to make your own signature burrito. This time around, you’re doing spicy sinigang chicken wings with them. What draws you to working with Señor Sisig?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Man, it’s just a fusion that represents who I am. My Filipino background is rooted in family, and on top of that I have my Bay Area background rooted in music. So that’s what this collab is about, in a dish. I love spicy food. I got that from my dad; he hella likes spicy food. I recently learned that spicy food releases endorphins and shit like that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Is there a strong culture of spicy foods in the Philippines? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bro, me and my homie literally just got back from the Philippines, and we were talking about this. There’s not really spice like that, to be honest. At Sisig, you can add jalapeños and peppers, but in general Filipino food is not very spicy. But I still love hella spices, spicy sauces, things like that on my food.[pullquote size=\"large\" align=\"right\" citation=\"P-Lo\"]‘Now you’re seeing ube at Trader Joe’s and Starbucks and things like that. That’s amazing, that’s cool. Growing up, you didn’t really see that as much.’[/pullquote]\u003c/span>\u003c/p>\n\u003cp>\u003cb>What restaurant, besides Señor Sisig, were you most looking forward to on your food tour?\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bbs.bbs.bbs.bbs.bbs/?hl=en\">\u003cspan style=\"font-weight: 400\">BBs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Toronto. I’ve been visiting Toronto pretty frequently and I like eating there. \u003c/span>\u003ca href=\"https://guide.michelin.com/us/en/ontario/toronto/restaurant/bb-s\">\u003cspan style=\"font-weight: 400\">They were just added to the Michelin guide\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (one of 11 Filipino restaurants to do so). Toronto kinda reminds me of here. How the Filipino culture is ingrained. Everyone in Toronto has a Filipino friend. That feels like home to me. One of the gifts of doing this is being able to connect with more people and experience different cultures. It’s not the same everywhere, so growing up in the Bay you think the world is like this. But it’s not. The more I grow older and understand how special it is to be in a place like this, it’s been amazing.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Have you noticed a rise in the popularity of Filipino food trends everywhere in recent years? And how do you feel about that?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Definitely. Filipinos really only been here for like 50, 60 years. We started coming over in the 60s, 70s. I think over time it’s just grown, and now is the moment for this. We have roots here now. We got critical mass. Now it’s time for the take over [laughs]. Now you’re seeing ube at Trader Joe’s and Starbucks and things like that. That’s amazing, that’s cool. Growing up, you didn’t really see that as much. I’m for it, man. That’s one of the reasons why we even started doing this tour and these collaborations. I want people to feel pride in who they are. Most of the time people have to suppress how they grew up or their backgrounds in order to fit in. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But man, from the reactions so far of people who have come to our events, it’s been dope. Our team definitely likes to think outside of the box and create experiences in other ways, and not just always buying a ticket to one of my concerts. How do we create an experience that’s unique to us? This felt like the perfect thing. This encompasses what I’m fully about.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936935\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936935\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED.jpg\" alt=\"A vinyl album with the photo of a person in a baseball cap on it beside a trucker hat with the words "Very Good Food Tour 23'" written on it.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Merch from P-Lo’s Very Good Food Tour. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What defines Filipino food for you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hominess of it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Sorry, do you mean that as in “homely” or “homie”?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I mean like that feeling of being at home.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cb>Got you. I thought you meant it as sharing it with your homies, because that works too. But being centered on the home is definitely on point as well, especially for immigrant diasporas.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oh yeah, totally [laughs]. They both work. My parents are immigrants, so that experience of eating Filipino food at the house, or at a homie’s house, it’s gotta be that for me. I do like the elevated versions of Filipino food though. I appreciate that. Taking it to the next level. But nothing beats when your mom or auntie cooks it. And that’s something I don’t want to leave out. It should feel homely.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I’ve been thinking a lot about the random intersection of Bay Area slang in rap songs and food. Obviously, E-40 is responsible for most of it. Does anything come to mind for you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[Laughs]. Yeah, E-40 is responsible for probably 90% of that. Um, let me think. I know \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">\u003cspan style=\"font-weight: 400\">food definitely doesn’t slap\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. That’s where I draw the line. Someone said that on TikTok and completely butchered it. That’s not how it’s used. That’s just not it. But yeah, I also talk about chicken in my songs. Referencing money. That’s just something I’ve heard in conversation that I started using in my music.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s inspiring you musically right now?\u003c/b>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve been listening to \u003c/span>\u003ca href=\"https://www.instagram.com/jordanward/\">\u003cspan style=\"font-weight: 400\">Jordan Ward\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. He’s tight. \u003c/span>\u003ca href=\"https://www.instagram.com/4karri/?hl=en\">\u003cspan style=\"font-weight: 400\">Karri\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — he has a song out called “3am in Oakland.” He’s a Filipino kid, too. He’s super tight. \u003c/span>\u003ca href=\"https://www.instagram.com/sneedlovesu/\">\u003cspan style=\"font-weight: 400\">Michael Sneed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. He’s very unique. He’s been out in L.A. working in our studio, going back and forth to the Bay. Watching him create and get it has been super cool. He’s one of the purest people I know. That’s inspiring to be around.\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=RGOmeRPuYhQ\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>You’re considered one of the Bay Area’s biggest voices right now. You’re vocal about different issues like positive community representation, the Warriors and supporting one another. How does it feel to be in that position now?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m just grateful, man. I want to keep growing, no matter how big or small, on every level. That’s a credit to the people around me. They allow me to think in progressive ways and bring new ideas to life. It’s truly that, to be honest. Having the right people. And always being open to learning. \u003c/span>\u003ca href=\"https://twitter.com/gucci1017/status/1017765522555981829\">\u003cspan style=\"font-weight: 400\">Gucci Mane said something like, “If you not growing, you dead.”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> If something’s not growing, it’s finished. So I like to be a permanent student, to embrace the youth, the next generation. Anybody that came out the Bay, I’ve tried to bring them on tour with me. ALLBLACK, [22nd] Jim, Rexx Life Raj, Caleborate, Sneed. Just embracing that growth no matter what.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Who played that role for you when you were coming up?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13934248,arts_13936325,arts_13932574']For me, Kool John and IAMSU!, it really starts there as a member of Heartbreak Gang. Iamsu! and Kool John really gave me all the confidence to do what I’m doing, and they showed me the way. Sage, too. G-Eazy played a huge part and taught me some game. Shit, 40. Uncle Earl. Just having phone conversations with him, or him calling me to get my opinion on things. That’s surreal. I grew up on him. Being around all of them. They gave me that push like, “Bruh, you can really do this.” Being a producer at first, people thought I could only do that. SU! and Kool John pushed me to actually be on songs. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/13938026/hbk-gang-iamsu-jay-anthony-p-lo-sage-gemini\">\u003cb>HBK Gang has played a tremendous role in the Bay Area’s artistic renaissance\u003c/b>\u003c/a>\u003cb> over the past decade. Looking back on it, what influence do you think you all had?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That era set the table for pretty much the future of Bay Area music. There wasn’t really anything for the soundscape in the Bay at the time, in terms of production, what it all sounded like, and fashion at the time as well. We did collabs with Pink Dolphin, stuff like that. People weren’t doing collabs with clothing brands. Like any Bay Area story, we’re always ahead of the times.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Where do you think that inventiveness comes from in Bay Area people?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We’re all like hippies, for real. We’re eccentric. And eclectic. It may be the drugs, maybe something in the water. Our water, our air, it’s really good. That’s important. I really think it makes us function in a way that’s different from the rest of the world. We also get exposed to a lot here, and we find beauty in the imperfections. \u003c/span>\u003c/p>\n\u003cp>\u003cb>I agree. We’re blessed and bipped at the same time.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Exactly. I got homies in the tech world, and I got homies in jail right now. Growing up with that spectrum is wide. That makes us worldly people. You can drop a Bay Area person anywhere and they’ll be alright. And you can always spot us out by just playing Too $hort’s “Blow the Whistle.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936937\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936937\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1.jpg\" alt=\"Two people stand together talking as one holds a young child.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro holds his son Maceo while posing with P-Lo at Señor Sisig. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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\n","blocks":[],"excerpt":"The local star talks about the importance of intergenerational support — and reminds us that food doesn’t slap.","status":"publish","parent":0,"modified":1705003047,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":48,"wordCount":2624},"headData":{"title":"P-Lo Is Feeding the Bay Area With Filipino Food Collaborations | KQED","description":"The local star talks about the importance of intergenerational support — and reminds us that food doesn’t slap.","ogTitle":"P-Lo Is Feeding the Bay Area With More Than Just His Music","ogDescription":"","ogImgId":"","twTitle":"P-Lo Is Feeding the Bay Area With More Than Just His Music","twDescription":"","twImgId":"","socialTitle":"P-Lo Is Feeding the Bay Area With Filipino Food Collaborations %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"P-Lo Is Feeding the Bay Area With More Than Just His Music","datePublished":"2023-11-29T09:45:31-08:00","dateModified":"2024-01-11T11:57:27-08:00","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/13938479/p-lo-filipino-food-bay-area-hella-hungry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Earlier this season, the team formerly known as the Oakland Raiders won a pivotal Sunday Night Football game in Las Vegas. Afterwards, the players celebrated in their locker room while blasting Bay Area rap anthems and puffing cigars.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The song of choice for the adrenalized group? \u003c/span>\u003ca href=\"https://www.kqed.org/arts/tag/p-lo\">\u003cspan style=\"font-weight: 400\">P-Lo\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s “Light This Bitch Up.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In many ways, P-Lo has become one of the Bay Area’s avatars for winning, having ascended to stardom as a multi-platinum producer and lyricist after starting out as a founding member of \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13938026/hbk-gang-iamsu-jay-anthony-p-lo-sage-gemini\">\u003cspan style=\"font-weight: 400\">HBK Gang\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. His resume includes producing hits for all of your favorite rappers and \u003c/span>\u003cspan style=\"font-weight: 400\">collaborating with the Golden State Warriors for events like \u003ca href=\"https://www.youtube.com/watch?v=8HQr2HSrZU0\">Filipino Heritage Night\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> at Chase Center, where he often receives energetic daps from the 3-point god, Steph Curry, himself. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The versatile Filipino from Pinole isn’t just popular among sports celebrities, though; he’s also beloved in the Bay’s expansive food world. \u003c/span>\u003cspan style=\"font-weight: 400\">In recent years, P-Lo has steadily furthered his place in the culinary ecosystem by partnering with notable food brands. He’s \u003c/span>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">twice collaborated with San Francisco’s iconic Señor Sisig\u003c/a> to create his own signature burrito and chicken wings\u003c/span>\u003cspan style=\"font-weight: 400\">. He also organized a star-studded, transnational “\u003c/span>\u003ca href=\"https://twitter.com/p_lo/status/1709035954156290326\">\u003cspan style=\"font-weight: 400\">Very Good Food Tour\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” to celebrate Filipino American History Month this summer. Did I mention \u003c/span>\u003cspan style=\"font-weight: 400\">his music is featured in a nationwide \u003ca href=\"https://www.youtube.com/watch?v=8j62YJP6yWQ\">Wingstop commercial\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\">?\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936934\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936934\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED.jpg\" alt=\"An indoor space filled with people with murals on the wall.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-029-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crowd fills Señor Sisig during P-Lo’s Very Good Food Tour. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It only felt right that I caught up with \u003c/span>\u003ca href=\"https://open.spotify.com/album/6GsGCToyCrO0PokU9RQSjM\">\u003cspan style=\"font-weight: 400\">STUNNA\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. After sitting down with the artist in San Francisco to watch a Friday night Warriors game on TV, I slid by his sold-out food event in Oakland the following afternoon to grub on wings. He spoke to me about sustaining intergenerational love, cooking up independent success and staying well-fed in the Bay.\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>\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: I recently spoke with \u003c/b>\u003ca href=\"https://www.kqed.org/arts/13931355/michael-sneed-is-more-than-a-vibe-hes-a-symbol-for-oakland\">\u003cb>Oakland rapper Michael Sneed\u003c/b>\u003c/a>\u003cb>, and he credited you and your older brother, Kuya Beats, as being mentors to his generation. It’s something I hear often when speaking to younger artists around our region.\u003c/b>\u003c/p>\n\u003cp>\u003cb>P-Lo:\u003c/b>\u003cspan style=\"font-weight: 400\"> That’s something my brother instilled in me because he’s always been a teacher. Also, I think that’s like, you know, that we’re from here. I want to be able to usher in the new. You know what I’m saying? ‘Cause I’m not going to be doing it forever. I want to be able to make sure that the next generation don’t have to go through all the bruises and bumps that generations before them did. I just wanna be able to pass down the game.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Tell me about your Very Good Food Tour. You hit eight cities around North America during Filipino American History Month to promote small Filipino-owned businesses.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It really started out just doing a bunch of stuff with \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13935891/p-lo-senor-sisig-filipino-food-tour-oakland\">\u003cspan style=\"font-weight: 400\">Señor Sisig\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. I love food. I love culture. I love learning about not just my culture but other people’s cultures — which is something in the Bay that we grew up on. Our friends are from hella places. All my friends come from different backgrounds. They knew so much about Filipino culture just from being around me, and I know about their cultures from being around them. It’s an exchange, and I wanted to continue that exchange on a larger scale. As humans, that’s how we move forward. The world needs that right now. There’s so much division — narratives in the media, financial. Know what I’m saying? Any way I can bring people together, whether music, food, culture, I’m gonna try my best to do that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>So how did you select the restaurants in each city?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I tapped in with folks in each community. I like to know what the cool restaurants are, and when we’re going to these places, I like to know where my friends and the people living there go. I like to learn from those communities so we can, you know, do things correctly. How can we get ourselves involved there? That’s important to me, connecting with the people and sharing each other’s platforms. Restaurants have their own platforms, I have mine, so it’s beneficial to both parties.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936933\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936933\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED.jpg\" alt=\"A dish of fried chicken next to a purple drink in a tall glass.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-025-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo’s signature special during his food tour stop at Señor Sisig: crispy wings tossed in sinagang seasoning. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>You’re also creating an original dish for each venue.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Exactly. We’re doing that collaboration to make it even more saucy. It’s cool because music brings people together and so does food, so it’s a perfect meshing. Food is an art form. Just like you can taste when something is made with love, you can hear when something is made with love. It has a certain soul to it. That’s just energy being transferred in both cases. People never forget how you made them feel.\u003c/span>\u003c/p>\n\u003cp>\u003cb>As far as feeding the people, you’ve been cooking up Bay Area hits for years now. Is there a certain dish or restaurant in the Bay that you think gives people a similar feeling of regional pride and identity as your music does?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For me, whenever I come back home from being away, it’s usually going to the Mission for a burrito. I actually got into an argument with some dudes on L.A. radio telling them that [the best] burritos come from San Francisco, and they were like “hell no, this and that,” and I’m like bro, look it up. You know, \u003c/span>\u003ca href=\"https://www.kqed.org/news/11961178/what-is-a-mission-style-burrito-maybe-a-myth\">\u003cspan style=\"font-weight: 400\">what many people think of burritos nowadays, that style, that came from San Francisco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cb>You can never go wrong with a burrito. In the past, you’ve actually teamed up with the chefs at Señor Sisig to make your own signature burrito. This time around, you’re doing spicy sinigang chicken wings with them. What draws you to working with Señor Sisig?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Man, it’s just a fusion that represents who I am. My Filipino background is rooted in family, and on top of that I have my Bay Area background rooted in music. So that’s what this collab is about, in a dish. I love spicy food. I got that from my dad; he hella likes spicy food. I recently learned that spicy food releases endorphins and shit like that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Is there a strong culture of spicy foods in the Philippines? \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bro, me and my homie literally just got back from the Philippines, and we were talking about this. There’s not really spice like that, to be honest. At Sisig, you can add jalapeños and peppers, but in general Filipino food is not very spicy. But I still love hella spices, spicy sauces, things like that on my food.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘Now you’re seeing ube at Trader Joe’s and Starbucks and things like that. That’s amazing, that’s cool. Growing up, you didn’t really see that as much.’","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"P-Lo","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cb>What restaurant, besides Señor Sisig, were you most looking forward to on your food tour?\u003c/b>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bbs.bbs.bbs.bbs.bbs/?hl=en\">\u003cspan style=\"font-weight: 400\">BBs\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Toronto. I’ve been visiting Toronto pretty frequently and I like eating there. \u003c/span>\u003ca href=\"https://guide.michelin.com/us/en/ontario/toronto/restaurant/bb-s\">\u003cspan style=\"font-weight: 400\">They were just added to the Michelin guide\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (one of 11 Filipino restaurants to do so). Toronto kinda reminds me of here. How the Filipino culture is ingrained. Everyone in Toronto has a Filipino friend. That feels like home to me. One of the gifts of doing this is being able to connect with more people and experience different cultures. It’s not the same everywhere, so growing up in the Bay you think the world is like this. But it’s not. The more I grow older and understand how special it is to be in a place like this, it’s been amazing.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Have you noticed a rise in the popularity of Filipino food trends everywhere in recent years? And how do you feel about that?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Definitely. Filipinos really only been here for like 50, 60 years. We started coming over in the 60s, 70s. I think over time it’s just grown, and now is the moment for this. We have roots here now. We got critical mass. Now it’s time for the take over [laughs]. Now you’re seeing ube at Trader Joe’s and Starbucks and things like that. That’s amazing, that’s cool. Growing up, you didn’t really see that as much. I’m for it, man. That’s one of the reasons why we even started doing this tour and these collaborations. I want people to feel pride in who they are. Most of the time people have to suppress how they grew up or their backgrounds in order to fit in. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But man, from the reactions so far of people who have come to our events, it’s been dope. Our team definitely likes to think outside of the box and create experiences in other ways, and not just always buying a ticket to one of my concerts. How do we create an experience that’s unique to us? This felt like the perfect thing. This encompasses what I’m fully about.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936935\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936935\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED.jpg\" alt=\"A vinyl album with the photo of a person in a baseball cap on it beside a trucker hat with the words "Very Good Food Tour 23'" written on it.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-030-BL-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Merch from P-Lo’s Very Good Food Tour. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What defines Filipino food for you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hominess of it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Sorry, do you mean that as in “homely” or “homie”?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I mean like that feeling of being at home.\u003c/span>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cb>Got you. I thought you meant it as sharing it with your homies, because that works too. But being centered on the home is definitely on point as well, especially for immigrant diasporas.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Oh yeah, totally [laughs]. They both work. My parents are immigrants, so that experience of eating Filipino food at the house, or at a homie’s house, it’s gotta be that for me. I do like the elevated versions of Filipino food though. I appreciate that. Taking it to the next level. But nothing beats when your mom or auntie cooks it. And that’s something I don’t want to leave out. It should feel homely.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I’ve been thinking a lot about the random intersection of Bay Area slang in rap songs and food. Obviously, E-40 is responsible for most of it. Does anything come to mind for you?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[Laughs]. Yeah, E-40 is responsible for probably 90% of that. Um, let me think. I know \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13908052/food-doesnt-slap\">\u003cspan style=\"font-weight: 400\">food definitely doesn’t slap\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. That’s where I draw the line. Someone said that on TikTok and completely butchered it. That’s not how it’s used. That’s just not it. But yeah, I also talk about chicken in my songs. Referencing money. That’s just something I’ve heard in conversation that I started using in my music.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What’s inspiring you musically right now?\u003c/b>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve been listening to \u003c/span>\u003ca href=\"https://www.instagram.com/jordanward/\">\u003cspan style=\"font-weight: 400\">Jordan Ward\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. He’s tight. \u003c/span>\u003ca href=\"https://www.instagram.com/4karri/?hl=en\">\u003cspan style=\"font-weight: 400\">Karri\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — he has a song out called “3am in Oakland.” He’s a Filipino kid, too. He’s super tight. \u003c/span>\u003ca href=\"https://www.instagram.com/sneedlovesu/\">\u003cspan style=\"font-weight: 400\">Michael Sneed\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. He’s very unique. He’s been out in L.A. working in our studio, going back and forth to the Bay. Watching him create and get it has been super cool. He’s one of the purest people I know. That’s inspiring to be around.\u003c/span>\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/RGOmeRPuYhQ'\n title='//www.youtube.com/embed/RGOmeRPuYhQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>\u003cb>You’re considered one of the Bay Area’s biggest voices right now. You’re vocal about different issues like positive community representation, the Warriors and supporting one another. How does it feel to be in that position now?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m just grateful, man. I want to keep growing, no matter how big or small, on every level. That’s a credit to the people around me. They allow me to think in progressive ways and bring new ideas to life. It’s truly that, to be honest. Having the right people. And always being open to learning. \u003c/span>\u003ca href=\"https://twitter.com/gucci1017/status/1017765522555981829\">\u003cspan style=\"font-weight: 400\">Gucci Mane said something like, “If you not growing, you dead.”\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> If something’s not growing, it’s finished. So I like to be a permanent student, to embrace the youth, the next generation. Anybody that came out the Bay, I’ve tried to bring them on tour with me. ALLBLACK, [22nd] Jim, Rexx Life Raj, Caleborate, Sneed. Just embracing that growth no matter what.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Who played that role for you when you were coming up?\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_13934248,arts_13936325,arts_13932574","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>For me, Kool John and IAMSU!, it really starts there as a member of Heartbreak Gang. Iamsu! and Kool John really gave me all the confidence to do what I’m doing, and they showed me the way. Sage, too. G-Eazy played a huge part and taught me some game. Shit, 40. Uncle Earl. Just having phone conversations with him, or him calling me to get my opinion on things. That’s surreal. I grew up on him. Being around all of them. They gave me that push like, “Bruh, you can really do this.” Being a producer at first, people thought I could only do that. SU! and Kool John pushed me to actually be on songs. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/13938026/hbk-gang-iamsu-jay-anthony-p-lo-sage-gemini\">\u003cb>HBK Gang has played a tremendous role in the Bay Area’s artistic renaissance\u003c/b>\u003c/a>\u003cb> over the past decade. Looking back on it, what influence do you think you all had?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That era set the table for pretty much the future of Bay Area music. There wasn’t really anything for the soundscape in the Bay at the time, in terms of production, what it all sounded like, and fashion at the time as well. We did collabs with Pink Dolphin, stuff like that. People weren’t doing collabs with clothing brands. Like any Bay Area story, we’re always ahead of the times.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Where do you think that inventiveness comes from in Bay Area people?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We’re all like hippies, for real. We’re eccentric. And eclectic. It may be the drugs, maybe something in the water. Our water, our air, it’s really good. That’s important. I really think it makes us function in a way that’s different from the rest of the world. We also get exposed to a lot here, and we find beauty in the imperfections. \u003c/span>\u003c/p>\n\u003cp>\u003cb>I agree. We’re blessed and bipped at the same time.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Exactly. I got homies in the tech world, and I got homies in jail right now. Growing up with that spectrum is wide. That makes us worldly people. You can drop a Bay Area person anywhere and they’ll be alright. And you can always spot us out by just playing Too $hort’s “Blow the Whistle.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936937\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936937\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1.jpg\" alt=\"Two people stand together talking as one holds a young child.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/231021-PLoFoodInterview-008-BL-KQED-1-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">KQED reporter Alan Chazaro holds his son Maceo while posing with P-Lo at Señor Sisig. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone 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\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13938479/p-lo-filipino-food-bay-area-hella-hungry","authors":["11748"],"categories":["arts_1","arts_12276"],"tags":["arts_5397","arts_10278","arts_14183","arts_1176","arts_20220","arts_17573","arts_1803"],"featImg":"arts_13936936","label":"source_arts_13938479"},"arts_13936639":{"type":"posts","id":"arts_13936639","meta":{"index":"posts_1591205157","site":"arts","id":"13936639","score":null,"sort":[1697738286000]},"guestAuthors":[],"slug":"jubo-iguanas-filipino-burrito-juborrito-collaboration-san-jose","title":"Spam and Garlic Tots in Your Burrito? These San Jose Brothers Are Starting the Trend","publishDate":1697738286,"format":"standard","headTitle":"Spam and Garlic Tots in Your Burrito? These San Jose Brothers Are Starting the Trend | KQED","labelTerm":{},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There’s a fresh energy bubbling in \u003c/span>\u003ca href=\"https://www.kqed.org/sanjosefood\">\u003cspan style=\"font-weight: 400\">San Jose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Though some might assume Silicon Valley’s capital lacks the cosmopolitan grandeur of San Francisco or the bohemian flair of the East Bay, I implore you to spend an evening on foot in the sprawling downtown. You won’t find any true epicenter. Instead, you’ll encounter scattershot offerings of reinvigorated creativity: a \u003c/span>\u003ca href=\"https://www.instagram.com/goodtimebarsj/?hl=en\">\u003cspan style=\"font-weight: 400\">natural wine haven\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003ca href=\"https://www.instagram.com/sliceofhomage/?hl=en\">\u003cspan style=\"font-weight: 400\">nightlife-fueled pizzeria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and a \u003c/span>\u003ca href=\"https://www.instagram.com/conazucarcafe/?hl=en\">\u003cspan style=\"font-weight: 400\">Mexican cafe that serves the largest pan dulce\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> you’ll ever try to cram into your not-wide-enough mouth.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Forget about Google, Facebook, Tesla and Apple. I’m talking about the real creators — lifelong community members, musicians, immigrants, clothing makers and small business owners who carefully alchemize the soulful ingredients of their home to provide a delicious, shareable experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For streetwear label \u003c/span>\u003ca href=\"https://www.instagram.com/juboclothing/\">\u003cspan style=\"font-weight: 400\">Jubo Clothing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and the zany, family-owned taqueria, \u003c/span>\u003ca href=\"https://www.instagram.com/iguanasburritozilla/\">\u003cspan style=\"font-weight: 400\">Iguanas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the recipe is as simple as remixing a California classic. It’s called the Juborrito, a limited-time item on a menu that has been feeding hungry San Jose State students since 1994. The gold-wrapped burrito — stuffed with Spam, garlic tots, scrambled eggs, cheese and Zilla Sauce (a housemade concoction of orange-hued spiciness) — is surprisingly fluffy to the bite and jam-packed with memories of childhood comfort. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For an extra kick, customers who purchase the burrito can also buy a custom shirt designed by Jubo’s Nemedez brothers (Jason, 30; Averill, 27; Brian, 22). Their effort is a subtle homage to classic San Jose streetwear brands like \u003c/span>\u003ca href=\"https://www.instagram.com/breezyexcursion/\">\u003cspan style=\"font-weight: 400\">Breezy Excursion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which used to host T-shirt giveaways at Iguanas when they were growing up.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936648\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936648 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_taters.jpg\" alt=\"inside a taqueria's kitchen, four burritos are being prepared with tater tots as a prominent ingredient\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Juborritos” (which feature garlic tater tots and Spam) are prepared inside Iguanas in San Jose.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">To learn about the 408’s subcultural depths, I kicked it with the first-generation Filipino trendsetting brothers, who pulled up a chair for me to eat at their table. With burritos binding us all together, we reflected on what it means to be from a place that isn’t always embraced.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\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\">\u003ci>\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: Iguanas is the home of the famed \u003c/b>\u003ca href=\"https://youtu.be/7SDU7-4VBfY\">\u003cb>“Burritozilla” — a five-pound, 18-inch burrito\u003c/b>\u003c/a>\u003cb>. Your burrito, the Juborrito, isn’t as epic in scale, but it’s a fresh take on your Filipino upbringing. How did the idea for your burrito collab come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason Nemedez:\u003c/b>\u003cspan style=\"font-weight: 400\"> We wanted to recreate a popular Filipino breakfast. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936649\" class=\"wp-caption alignright\" style=\"max-width: 1558px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936649 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_poster-scaled.jpg\" alt='a Godzilla-themed poster shows a burrito named \"Juborrito\" inside a San Jose taqueria' width=\"1558\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-scaled.jpg 1558w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-800x1315.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-1020x1676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-160x263.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-768x1262.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-935x1536.jpg 935w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-1246x2048.jpg 1246w\" sizes=\"(max-width: 1558px) 100vw, 1558px\">\u003cfigcaption class=\"wp-caption-text\">A “Juborrito” poster inside Iguanas, a taqueria known for their massive “Burritozilla.” \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Averill Nemedez:\u003c/b>\u003cspan style=\"font-weight: 400\"> Garlic fried rice, eggs, Spam. Know what I’m saying? We used to eat that all the time.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s it. It’s like a breakfast burrito. But we’ll eat Spam anytime of the day. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian Nemedez: \u003c/b>\u003cspan style=\"font-weight: 400\">This is our first time working with Iguanas. We would always come and line up for events here for free T-shirt Fridays. Get a burrito and steak fries. It was the spot to go to.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b>\u003cspan style=\"font-weight: 400\"> It’s also like, what other restaurant is doing cool shit like that? Iguanas has always been open to that. We grew up eating the food and coming to events here. We’re paying our dues. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> [San Jose rapper] \u003c/span>\u003ca href=\"https://www.instagram.com/reyresurreccion/\">\u003cspan style=\"font-weight: 400\">Rey Resurreccion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is how we actually got it rolling. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">He linked us up together. He was cool with the owner here. We’re just reaching new audiences, you know.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I’ve never had Spam in a burrito. It’s definitely not common in Mexican cuisine. Was that even an option on the menu at Iguanas before this? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> Nah, we didn’t know we could even add an ingredient like that. They added it just for this.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill:\u003c/b>\u003cspan style=\"font-weight: 400\"> It reminded us of, like, a \u003ca href=\"https://www.instagram.com/p/CGx0fcuBrzA/\">tosilog burrito\u003c/a>. The owners said we could do it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b>\u003cspan style=\"font-weight: 400\"> On the day of the debut event, they actually ran out of Spam. \u003c/span>\u003ca href=\"https://www.instagram.com/p/Cx1S--qyqIn/\">\u003cspan style=\"font-weight: 400\">The crowd was lined up all around the block\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It was crazy.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I’ve noticed a rise in popularity and demand for Filipino brands and foods lately, like ube. \u003c/b>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">There’s ube lattes now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">I think that’s cool, it gives more exposure to our culture. That’s sick. But we need to go a little bit deeper into it. Not just the basic stuff like adobo.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">Man, kare-kare [a peanut-sauce stew with oxtails].\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, kare-kare is fire. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’re mostly known for your clothing. Where does your brand’s name, Jubo, come from? You started out by doing graffiti, right?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">I used to have another tagging\u003c/span> \u003cspan style=\"font-weight: 400\">name, but then I got caught. So my brother Averill gave me the name Jubo. I didn’t want to get caught again, so I transitioned into making T-shirts. We all used to draw back then, and then we would all sign it. My signature was always “Jubo.” When I started DJing, people would say, “Aye, Jubo, play that slap,” and that’s where I got that from. That leveled up to us designing and turning it all into a logo. It became a well-known name where we grew up. It just became its own thing.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936645\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936645 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_collab_swag.jpg\" alt=\"a San Jose artist showcases a shirt he designed for a local taqueria\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Averill Nemedez shows off his Iguanas and Juborrito collaborative T-shirt. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>When did you start actually making T-shirts?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">We’ve been into it since middle school. At first we made stencils using manila folders and an Exacto knife. Then I bought a screen printing press when I was in high school. Eventually Jubo became official in about 2018.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">We had a brand before that, back in high school. But it was a wack brand.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, no one has to know about that [laughs]. I just used Microsoft Word, which was hard, because it’s not meant for design.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">And Microsoft Paint. We just printed things out.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">After high school,\u003c/span> \u003cspan style=\"font-weight: 400\">I took a few classes at Evergreen Valley College. The teacher pushed me to do more. She gave me my first art show. She taught me hella shit about mock-ups, the process. But then I went to San Jose State, and it felt completely different. They didn’t care about what I wanted to do. I was working at a car wrapping spot at the time, learning different things. I also worked at a custom print shop in the mall. So I dropped out. Having those design experiences, I was able to teach Averill and Brian what to do. Now those guys are better than me.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How has San Jose shaped your approach to clothing, fashion and community?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">We’ve been here our whole lives. People from here are built different, you know? You gotta hustle and have multiple streams of income. You gotta figure out how to make it. My mom immigrated here from the Philippines and had three different hustles at once. She had a 9 to 5 and then she would sell blankets at night. She would sell fish and longaniza, too. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">Jewelry.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> Toys and shit. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Exactly. When we were younger, we’d go on drop-offs with her ’til midnight. Bruh, I used to hate it, but now we do drop-offs for our own products. Now I get it. She did that for us to be able to thrive out here.\u003c/span>\u003c/p>\n\u003cp>\u003cb> Besides family (shout out immigrant parents), who has influenced you to pursue your creative passions?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">E-40\u003c/a> did it out the trunk, independently. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, he’s basically a millionaire out the trunk. But for me, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/10141391/dream-but-dont-sleep-remembering-mike-dream-francisco\">\u003cspan style=\"font-weight: 400\">[TDK] Dream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was a big influence. He was a Filipino dude doing graffiti. He did commercial shit, but he also had his own style. I realized there was something you could do with graffiti. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936644\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936644 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_back.jpg\" alt=\"three brothers stand with their backs to the camera inside a taqueria\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nemedez brothers (Averill, right; Jason, center; Brian, left) oversee the making of “Juborritos” at Iguanas in San Jose. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What makes clothing your ideal medium for self-expression?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">Clothing is very personal. It’s about what’s comfortable to you. Nobody really has any say in what you choose to put on. It’s you. Other opinions don’t matter.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s cool because it gives you an outlet to show who you are. We make shit inspired by what we like. Musical artists, cartoons, sports, movies we watched growing up. You can display it all without saying a word. Someone might see you and identify with you, they might be able to relate and connect off that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Before us, San Jose had a big renaissance in terms of streetwear and creative outlets. Breezy was a top brand. Cukui. Headliners. Holloway. They all came up together. And it came with the music at the time like Rey Res, City Shawn, The Bangerz, Cutso and them. And \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13907735/remembering-traxamillion-whose-beats-defined-the-bay-area-sound\">\u003cspan style=\"font-weight: 400\">Traxamillion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, RIP. We actually made merch for him. In 2020 he had a Street Fighter album [\u003c/span>\u003ca href=\"https://open.spotify.com/album/4qpg7wKEQK4yaLrMvoRP4f\">\u003ci>\u003cspan style=\"font-weight: 400\">Super Beat Fighter\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">], and \u003c/span>\u003ca href=\"https://www.traxamillion.com/products/black-super-beat-fighter-slapp-edition-t-shirt\">\u003cspan style=\"font-weight: 400\">he asked me to give Ryu a durag instead of a headband\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. All that got us excited for designing clothes.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What do you think outsiders misunderstand or overlook about San Jose?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">The creative scene. We’re surrounded by all this technology, everyone just thinks of that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13904835,arts_13920483,arts_13932574']\u003c/span>\u003c/strong>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">You have to be in it to know what’s going on. If you’re from the outside, you wouldn’t know. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">We’re also neighboring San Francisco and Oakland, which are more prominent. But San Jose for sure has its own style. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">We have a chip on our shoulder.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. I like to say I’m from San Jose and not the Bay Area. When I tell people I’m from the Bay they’re like, “So, San Francisco?” and I’m like, “Nah, that’s an hour away.” I think something that plays a part in that is we don’t really have any music venues here, so artists don’t really come out here unless they’re huge like Drake and can sell out the SAP Center. So a lot of people just skip over us.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936647\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936647 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_gold_cropped.jpg\" alt=\"a gold-foil wrapped burrito is displayed on an outdoor table\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The limited-edition “Juborrito” (which includes Spam, garlic tater tots, cheese, and egg) is inspired by classic Filipino breakfast meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>So how is San Jose’s style different from other parts of the Bay?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Someone once told me that they think of San Jose more like L.A. rather than San Francisco or Oakland. Because we have hella lowriders. That’s huge here. That Chicano influence is fasho big out here. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s kind of that vintage style, too. That workwear. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">And skate culture.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How are you keeping that San Jose style alive? Where can the people find you?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b>\u003cspan style=\"font-weight: 400\"> We have a brick-and-mortar shop in Japantown. It’s called \u003c/span>\u003ca href=\"https://www.instagram.com/coldwater.sj/\">\u003cspan style=\"font-weight: 400\">Coldwater\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It’s an ode to our grandma, who lived on Coldwater Drive, where we grew up. We each sell our own separate brands there, and Jubo Clothing is our team brand.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> My brand is \u003c/span>\u003ca href=\"https://www.instagram.com/madebyrila/\">\u003cspan style=\"font-weight: 400\">Made by Rila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. I do a lot of custom hats. Shirts. I did a skateboard recently.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill:\u003c/b>\u003cspan style=\"font-weight: 400\"> Mine is \u003c/span>\u003ca href=\"https://www.instagram.com/bigavegetpaid/\">\u003cspan style=\"font-weight: 400\">Big Ave Get Paid\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. I make graphic designs on shirts. I want to try doing jackets in the future. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b> \u003ca href=\"https://www.instagram.com/juboslaps/\">\u003cspan style=\"font-weight: 400\">Jubo Slaps\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is my personal brand. It’s all just a reflection of San Jose and our experiences growing up here.\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 Juborrito will be served at all three \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/iguanasburritozilla/\">\u003ci>\u003cspan style=\"font-weight: 400\">Iguanas\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> locations (330 S. Third St., San Jose; 4848 San\u003c/span>\u003c/i> \u003ci>\u003cspan style=\"font-weight: 400\">Felipe Rd., San Jose; 4300 Great America Pkwy., Santa Clara) through the end of November. \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/coldwater.sj/\">\u003ci>\u003cspan style=\"font-weight: 400\">Coldwater\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (205 Jackson St., San Jose) is open Thu. through Sun., from 12:30 to 5 p.m. (6 p.m. on weekends).\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Iguanas and the Jubo streetwear brand team up for an epic Filipino-Mexican collaboration.","status":"publish","parent":0,"modified":1705003211,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":62,"wordCount":2068},"headData":{"title":"San Jose's Jubo and Iguanas Create a Mexican-Filipino Burrito | KQED","description":"Iguanas and the Jubo streetwear brand team up for an epic Filipino-Mexican collaboration.","ogTitle":"Spam and Garlic Tots in Your Burrito? These San Jose Brothers Are Starting the Trend","ogDescription":"","ogImgId":"","twTitle":"Spam and Garlic Tots in Your Burrito? These San Jose Brothers Are Starting the Trend","twDescription":"","twImgId":"","socialTitle":"San Jose's Jubo and Iguanas Create a Mexican-Filipino Burrito %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spam and Garlic Tots in Your Burrito? These San Jose Brothers Are Starting the Trend","datePublished":"2023-10-19T10:58:06-07:00","dateModified":"2024-01-11T12:00:11-08:00","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/13936639/jubo-iguanas-filipino-burrito-juborrito-collaboration-san-jose","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There’s a fresh energy bubbling in \u003c/span>\u003ca href=\"https://www.kqed.org/sanjosefood\">\u003cspan style=\"font-weight: 400\">San Jose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. Though some might assume Silicon Valley’s capital lacks the cosmopolitan grandeur of San Francisco or the bohemian flair of the East Bay, I implore you to spend an evening on foot in the sprawling downtown. You won’t find any true epicenter. Instead, you’ll encounter scattershot offerings of reinvigorated creativity: a \u003c/span>\u003ca href=\"https://www.instagram.com/goodtimebarsj/?hl=en\">\u003cspan style=\"font-weight: 400\">natural wine haven\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a \u003c/span>\u003ca href=\"https://www.instagram.com/sliceofhomage/?hl=en\">\u003cspan style=\"font-weight: 400\">nightlife-fueled pizzeria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and a \u003c/span>\u003ca href=\"https://www.instagram.com/conazucarcafe/?hl=en\">\u003cspan style=\"font-weight: 400\">Mexican cafe that serves the largest pan dulce\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> you’ll ever try to cram into your not-wide-enough mouth.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Forget about Google, Facebook, Tesla and Apple. I’m talking about the real creators — lifelong community members, musicians, immigrants, clothing makers and small business owners who carefully alchemize the soulful ingredients of their home to provide a delicious, shareable experience.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For streetwear label \u003c/span>\u003ca href=\"https://www.instagram.com/juboclothing/\">\u003cspan style=\"font-weight: 400\">Jubo Clothing\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and the zany, family-owned taqueria, \u003c/span>\u003ca href=\"https://www.instagram.com/iguanasburritozilla/\">\u003cspan style=\"font-weight: 400\">Iguanas\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the recipe is as simple as remixing a California classic. It’s called the Juborrito, a limited-time item on a menu that has been feeding hungry San Jose State students since 1994. The gold-wrapped burrito — stuffed with Spam, garlic tots, scrambled eggs, cheese and Zilla Sauce (a housemade concoction of orange-hued spiciness) — is surprisingly fluffy to the bite and jam-packed with memories of childhood comfort. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For an extra kick, customers who purchase the burrito can also buy a custom shirt designed by Jubo’s Nemedez brothers (Jason, 30; Averill, 27; Brian, 22). Their effort is a subtle homage to classic San Jose streetwear brands like \u003c/span>\u003ca href=\"https://www.instagram.com/breezyexcursion/\">\u003cspan style=\"font-weight: 400\">Breezy Excursion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which used to host T-shirt giveaways at Iguanas when they were growing up.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936648\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936648 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_taters.jpg\" alt=\"inside a taqueria's kitchen, four burritos are being prepared with tater tots as a prominent ingredient\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_taters-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Juborritos” (which feature garlic tater tots and Spam) are prepared inside Iguanas in San Jose.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">To learn about the 408’s subcultural depths, I kicked it with the first-generation Filipino trendsetting brothers, who pulled up a chair for me to eat at their table. With burritos binding us all together, we reflected on what it means to be from a place that isn’t always embraced.\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>\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\">\u003ci>\u003cspan style=\"font-weight: 400\">********\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>Alan Chazaro: Iguanas is the home of the famed \u003c/b>\u003ca href=\"https://youtu.be/7SDU7-4VBfY\">\u003cb>“Burritozilla” — a five-pound, 18-inch burrito\u003c/b>\u003c/a>\u003cb>. Your burrito, the Juborrito, isn’t as epic in scale, but it’s a fresh take on your Filipino upbringing. How did the idea for your burrito collab come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason Nemedez:\u003c/b>\u003cspan style=\"font-weight: 400\"> We wanted to recreate a popular Filipino breakfast. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936649\" class=\"wp-caption alignright\" style=\"max-width: 1558px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936649 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_poster-scaled.jpg\" alt='a Godzilla-themed poster shows a burrito named \"Juborrito\" inside a San Jose taqueria' width=\"1558\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-scaled.jpg 1558w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-800x1315.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-1020x1676.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-160x263.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-768x1262.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-935x1536.jpg 935w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_poster-1246x2048.jpg 1246w\" sizes=\"(max-width: 1558px) 100vw, 1558px\">\u003cfigcaption class=\"wp-caption-text\">A “Juborrito” poster inside Iguanas, a taqueria known for their massive “Burritozilla.” \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Averill Nemedez:\u003c/b>\u003cspan style=\"font-weight: 400\"> Garlic fried rice, eggs, Spam. Know what I’m saying? We used to eat that all the time.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">That’s it. It’s like a breakfast burrito. But we’ll eat Spam anytime of the day. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian Nemedez: \u003c/b>\u003cspan style=\"font-weight: 400\">This is our first time working with Iguanas. We would always come and line up for events here for free T-shirt Fridays. Get a burrito and steak fries. It was the spot to go to.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b>\u003cspan style=\"font-weight: 400\"> It’s also like, what other restaurant is doing cool shit like that? Iguanas has always been open to that. We grew up eating the food and coming to events here. We’re paying our dues. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> [San Jose rapper] \u003c/span>\u003ca href=\"https://www.instagram.com/reyresurreccion/\">\u003cspan style=\"font-weight: 400\">Rey Resurreccion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is how we actually got it rolling. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">He linked us up together. He was cool with the owner here. We’re just reaching new audiences, you know.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I’ve never had Spam in a burrito. It’s definitely not common in Mexican cuisine. Was that even an option on the menu at Iguanas before this? \u003c/b>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> Nah, we didn’t know we could even add an ingredient like that. They added it just for this.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill:\u003c/b>\u003cspan style=\"font-weight: 400\"> It reminded us of, like, a \u003ca href=\"https://www.instagram.com/p/CGx0fcuBrzA/\">tosilog burrito\u003c/a>. The owners said we could do it.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b>\u003cspan style=\"font-weight: 400\"> On the day of the debut event, they actually ran out of Spam. \u003c/span>\u003ca href=\"https://www.instagram.com/p/Cx1S--qyqIn/\">\u003cspan style=\"font-weight: 400\">The crowd was lined up all around the block\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It was crazy.\u003c/span>\u003c/p>\n\u003cp>\u003cb>I’ve noticed a rise in popularity and demand for Filipino brands and foods lately, like ube. \u003c/b>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">There’s ube lattes now.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">I think that’s cool, it gives more exposure to our culture. That’s sick. But we need to go a little bit deeper into it. Not just the basic stuff like adobo.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">Man, kare-kare [a peanut-sauce stew with oxtails].\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, kare-kare is fire. \u003c/span>\u003c/p>\n\u003cp>\u003cb>You’re mostly known for your clothing. Where does your brand’s name, Jubo, come from? You started out by doing graffiti, right?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">I used to have another tagging\u003c/span> \u003cspan style=\"font-weight: 400\">name, but then I got caught. So my brother Averill gave me the name Jubo. I didn’t want to get caught again, so I transitioned into making T-shirts. We all used to draw back then, and then we would all sign it. My signature was always “Jubo.” When I started DJing, people would say, “Aye, Jubo, play that slap,” and that’s where I got that from. That leveled up to us designing and turning it all into a logo. It became a well-known name where we grew up. It just became its own thing.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936645\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936645 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_collab_swag.jpg\" alt=\"a San Jose artist showcases a shirt he designed for a local taqueria\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_collab_swag-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Averill Nemedez shows off his Iguanas and Juborrito collaborative T-shirt. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>When did you start actually making T-shirts?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">We’ve been into it since middle school. At first we made stencils using manila folders and an Exacto knife. Then I bought a screen printing press when I was in high school. Eventually Jubo became official in about 2018.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">We had a brand before that, back in high school. But it was a wack brand.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, no one has to know about that [laughs]. I just used Microsoft Word, which was hard, because it’s not meant for design.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">And Microsoft Paint. We just printed things out.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">After high school,\u003c/span> \u003cspan style=\"font-weight: 400\">I took a few classes at Evergreen Valley College. The teacher pushed me to do more. She gave me my first art show. She taught me hella shit about mock-ups, the process. But then I went to San Jose State, and it felt completely different. They didn’t care about what I wanted to do. I was working at a car wrapping spot at the time, learning different things. I also worked at a custom print shop in the mall. So I dropped out. Having those design experiences, I was able to teach Averill and Brian what to do. Now those guys are better than me.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How has San Jose shaped your approach to clothing, fashion and community?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">We’ve been here our whole lives. People from here are built different, you know? You gotta hustle and have multiple streams of income. You gotta figure out how to make it. My mom immigrated here from the Philippines and had three different hustles at once. She had a 9 to 5 and then she would sell blankets at night. She would sell fish and longaniza, too. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">Jewelry.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> Toys and shit. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Exactly. When we were younger, we’d go on drop-offs with her ’til midnight. Bruh, I used to hate it, but now we do drop-offs for our own products. Now I get it. She did that for us to be able to thrive out here.\u003c/span>\u003c/p>\n\u003cp>\u003cb> Besides family (shout out immigrant parents), who has influenced you to pursue your creative passions?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">E-40\u003c/a> did it out the trunk, independently. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah, he’s basically a millionaire out the trunk. But for me, \u003c/span>\u003ca href=\"https://www.kqed.org/arts/10141391/dream-but-dont-sleep-remembering-mike-dream-francisco\">\u003cspan style=\"font-weight: 400\">[TDK] Dream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> was a big influence. He was a Filipino dude doing graffiti. He did commercial shit, but he also had his own style. I realized there was something you could do with graffiti. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936644\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936644 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_back.jpg\" alt=\"three brothers stand with their backs to the camera inside a taqueria\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_back-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Nemedez brothers (Averill, right; Jason, center; Brian, left) oversee the making of “Juborritos” at Iguanas in San Jose. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What makes clothing your ideal medium for self-expression?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">Clothing is very personal. It’s about what’s comfortable to you. Nobody really has any say in what you choose to put on. It’s you. Other opinions don’t matter.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s cool because it gives you an outlet to show who you are. We make shit inspired by what we like. Musical artists, cartoons, sports, movies we watched growing up. You can display it all without saying a word. Someone might see you and identify with you, they might be able to relate and connect off that.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Before us, San Jose had a big renaissance in terms of streetwear and creative outlets. Breezy was a top brand. Cukui. Headliners. Holloway. They all came up together. And it came with the music at the time like Rey Res, City Shawn, The Bangerz, Cutso and them. And \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13907735/remembering-traxamillion-whose-beats-defined-the-bay-area-sound\">\u003cspan style=\"font-weight: 400\">Traxamillion\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, RIP. We actually made merch for him. In 2020 he had a Street Fighter album [\u003c/span>\u003ca href=\"https://open.spotify.com/album/4qpg7wKEQK4yaLrMvoRP4f\">\u003ci>\u003cspan style=\"font-weight: 400\">Super Beat Fighter\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">], and \u003c/span>\u003ca href=\"https://www.traxamillion.com/products/black-super-beat-fighter-slapp-edition-t-shirt\">\u003cspan style=\"font-weight: 400\">he asked me to give Ryu a durag instead of a headband\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. All that got us excited for designing clothes.\u003c/span>\u003c/p>\n\u003cp>\u003cb>What do you think outsiders misunderstand or overlook about San Jose?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">The creative scene. We’re surrounded by all this technology, everyone just thinks of that. \u003c/span>\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13904835,arts_13920483,arts_13932574","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">You have to be in it to know what’s going on. If you’re from the outside, you wouldn’t know. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">We’re also neighboring San Francisco and Oakland, which are more prominent. But San Jose for sure has its own style. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">We have a chip on our shoulder.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Yeah. I like to say I’m from San Jose and not the Bay Area. When I tell people I’m from the Bay they’re like, “So, San Francisco?” and I’m like, “Nah, that’s an hour away.” I think something that plays a part in that is we don’t really have any music venues here, so artists don’t really come out here unless they’re huge like Drake and can sell out the SAP Center. So a lot of people just skip over us.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13936647\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13936647 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/juborrito_gold_cropped.jpg\" alt=\"a gold-foil wrapped burrito is displayed on an outdoor table\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/juborrito_gold_cropped-1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The limited-edition “Juborrito” (which includes Spam, garlic tater tots, cheese, and egg) is inspired by classic Filipino breakfast meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>So how is San Jose’s style different from other parts of the Bay?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason: \u003c/b>\u003cspan style=\"font-weight: 400\">Someone once told me that they think of San Jose more like L.A. rather than San Francisco or Oakland. Because we have hella lowriders. That’s huge here. That Chicano influence is fasho big out here. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill: \u003c/b>\u003cspan style=\"font-weight: 400\">It’s kind of that vintage style, too. That workwear. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian: \u003c/b>\u003cspan style=\"font-weight: 400\">And skate culture.\u003c/span>\u003c/p>\n\u003cp>\u003cb>How are you keeping that San Jose style alive? Where can the people find you?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b>\u003cspan style=\"font-weight: 400\"> We have a brick-and-mortar shop in Japantown. It’s called \u003c/span>\u003ca href=\"https://www.instagram.com/coldwater.sj/\">\u003cspan style=\"font-weight: 400\">Coldwater\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. It’s an ode to our grandma, who lived on Coldwater Drive, where we grew up. We each sell our own separate brands there, and Jubo Clothing is our team brand.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Brian:\u003c/b>\u003cspan style=\"font-weight: 400\"> My brand is \u003c/span>\u003ca href=\"https://www.instagram.com/madebyrila/\">\u003cspan style=\"font-weight: 400\">Made by Rila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. I do a lot of custom hats. Shirts. I did a skateboard recently.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Averill:\u003c/b>\u003cspan style=\"font-weight: 400\"> Mine is \u003c/span>\u003ca href=\"https://www.instagram.com/bigavegetpaid/\">\u003cspan style=\"font-weight: 400\">Big Ave Get Paid\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. I make graphic designs on shirts. I want to try doing jackets in the future. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Jason:\u003c/b> \u003ca href=\"https://www.instagram.com/juboslaps/\">\u003cspan style=\"font-weight: 400\">Jubo Slaps\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is my personal brand. It’s all just a reflection of San Jose and our experiences growing up here.\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 Juborrito will be served at all three \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/iguanasburritozilla/\">\u003ci>\u003cspan style=\"font-weight: 400\">Iguanas\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> locations (330 S. Third St., San Jose; 4848 San\u003c/span>\u003c/i> \u003ci>\u003cspan style=\"font-weight: 400\">Felipe Rd., San Jose; 4300 Great America Pkwy., Santa Clara) through the end of November. \u003c/span>\u003c/i>\u003ca href=\"https://www.instagram.com/coldwater.sj/\">\u003ci>\u003cspan style=\"font-weight: 400\">Coldwater\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> (205 Jackson St., San Jose) is open Thu. through Sun., from 12:30 to 5 p.m. (6 p.m. on weekends).\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13936639/jubo-iguanas-filipino-burrito-juborrito-collaboration-san-jose","authors":["11748"],"categories":["arts_1","arts_12276"],"tags":["arts_1331","arts_21731","arts_1696","arts_10278","arts_2855","arts_14183","arts_17573","arts_14985","arts_1084","arts_20354"],"featImg":"arts_13936650","label":"source_arts_13936639"},"arts_13935891":{"type":"posts","id":"arts_13935891","meta":{"index":"posts_1591205157","site":"arts","id":"13935891","score":null,"sort":[1697218467000]},"guestAuthors":[],"slug":"p-lo-senor-sisig-filipino-food-tour-oakland","title":"Señor Sisig Is Hosting This Filipino Rapper’s ‘Very Good Food Tour’ in Oakland","publishDate":1697218467,"format":"standard","headTitle":"Señor Sisig Is Hosting This Filipino Rapper’s ‘Very Good Food Tour’ in Oakland | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">P-P-\u003ca href=\"https://www.kqed.org/arts/tag/p-lo\">P-Lo\u003c/a>, \u003c/span>\u003cspan style=\"font-weight: 400\">time to bring the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">taste\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> back\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Okay, that’s not an actual bar from a \u003c/span>\u003cspan style=\"font-weight: 400\">P-Lo\u003c/span>\u003cspan style=\"font-weight: 400\"> track. But it should be after the Filipino rapper and producer announced his own “Very Good Food Tour.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I’m pulling up around the country as we celebrate Filipino American History Month, and supporting small businesses,” P-Lo \u003c/span>\u003ca href=\"https://twitter.com/p_lo/status/1709035954156290326\">\u003cspan style=\"font-weight: 400\">tweeted out\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the start of October. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With eight stops around North America — including Los Angeles, New York and Toronto — the roving series will highlight Filipino eateries in each community while providing music and merch for a family-friendly affair. Each location will also include a meet-and-greet with the Fil Am artist, who \u003c/span>recently finished touring for his fourth studio album, \u003cem>STUNNA\u003c/em>, and \u003cspan style=\"font-weight: 400\">has always shown an affinity for \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">\u003cspan style=\"font-weight: 400\">his favorite food destinations.\u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">His latest culinary journey will begin in Southern California, where the rapper now resides. But his third stop will be \u003c/span>\u003ca href=\"https://www.instagram.com/senorsisig/?hl=en\">\u003cspan style=\"font-weight: 400\">Señor Sisig\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, at the regional Filipino chain’s splashy Oakland expansion that \u003c/span>\u003ca href=\"https://www.sfgate.com/food/article/senor-sisig-opens-oakland-cantina-17902448.php\">\u003cspan style=\"font-weight: 400\">opened earlier this year\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\">Señor Sisig might be the most popular Pinoy food brand in the Bay — it started out as a food truck in 2010 and was eventually \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=ErG-hLnDzSI\">\u003cspan style=\"font-weight: 400\">featured in a Mercedes-Benz commercial starring a hungry Klay Thompson.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> So it makes an ideal partner for the star-powered P-Lo, who already has a history with the business: They released a limited edition \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=oP8EmxoREUc\">\u003cspan style=\"font-weight: 400\">P-Lo ‘Rito\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (a California burrito with sweet longanisa, fried egg and habanero salsa) in 2021, and he \u003c/span>\u003ca href=\"https://www.instagram.com/p/Cr_O_ivO36E/\">\u003cspan style=\"font-weight: 400\">remixed his “Same Squad” song with a Señor Sisig theme\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> this past summer.\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=oP8EmxoREUc\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s all part of what we feel brings people together in this world — food and music,” says Evan Kidera, the CEO and co-founder of Señor Sisig. “We’re all born and raised in the Bay, we rep the Bay, it’s an alignment of what we do in building our brands that people in the Bay gravitate towards. So why not put those pillars together and shine that light for others to come and enjoy?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu items featured throughout P-Lo’s tour will change depending on the venue. This Señor Sisig stop will be especially worthwhile since it’s the homegrown Pinole rapper’s only Bay Area destination. Just like any worthwhile collaboration (see: \u003c/span>\u003ca href=\"https://www.kqed.org/search?q=e-40&site=all\">\u003cspan style=\"font-weight: 400\">E-40\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and Alex Retodo’s \u003c/span>\u003ca href=\"https://www.instagram.com/thelumpiacompany/?hl=en\">\u003cspan style=\"font-weight: 400\">The Lumpia Company\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which teamed up with Señor Sisig earlier this year to serve an Oakland-exclusive pork sisig lumpia), P-Lo will be adding his own sauce to Sisig’s recipe: sinigang wings with a spicy twist. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13863559\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13863559\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2019/08/MG_6288-800x533.jpg\" alt=\"P-Lo at Outside Lands music festival in San Francisco, Aug. 9, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2019/08/MG_6288.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/08/MG_6288-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/08/MG_6288-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo at Outside Lands music festival in San Francisco, Aug. 9, 2019. \u003ccite>(Estefany Gonzalez )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The event will also include a special cocktail and the premiere of a pre-recorded “\u003c/span>\u003ca href=\"https://www.kqed.org/arts/tag/tiny-desk-concert\">\u003cspan style=\"font-weight: 400\">Tiny Desk\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> style” video of P-Lo performing his hit songs in-store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">P-Lo’s timing couldn’t be better. His “Very Good Food Tour” is part of a larger tsunami wave of \u003ca href=\"https://www.kqed.org/arts/tag/filipino-food\">Filipino American foodmakers\u003c/a> who have dominated the national food circuit with an array of \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">ube-infused treats\u003c/a> and \u003ca href=\"https://www.youtube.com/shorts/ylmwBgb8_8U?app=desktop\">adobo-drenched dishes\u003c/a> lately.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13929263,arts_13932574,arts_13933283']“It’s pretty obvious that there’s a Filipino food influence everywhere now,” Kidera says. “When we first opened in 2010, there really wasn’t much else besides traditional, family-owned Filipino spots that were serving pinuneg\u003c/span> \u003cspan style=\"font-weight: 400\">[blood sausage]. I love those spots religiously, but you couldn’t just go out and get anything like Señor Sisig and other Filipino foods for younger generations and non-Filipinos. Thai, Japanese, Chinese — they’ve all had food movements and hit their popularity. But Filipino food wasn’t really one of those, and now we’re growing to get to that point.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It seems they’ve officially made it now. To be sure, whether you’re attending this particular function for Sisig’s eats or P-Lo’s beats, the Filipino food will be smacking and the Bay Area music will be slapping.\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>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.instagram.com/p_lo/?hl=en\">P-Lo’\u003c/a>s “Very Good Food Tour” will have its Bay Area stop at Señor Sisig (330 17th St., Oakland) on Sat., Oct. 21 from 4 to 7 p.m. The event is free to attend with \u003c/span>\u003c/i>\u003ca href=\"https://www.eventbrite.com/e/p-lo-presents-the-very-good-food-tour-oakland-tickets-727733880627\">\u003ci>\u003cspan style=\"font-weight: 400\">online RSVP\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"P-Lo’s Bay Area food event will feature music, cocktails and sinigang chicken wings.","status":"publish","parent":0,"modified":1705003237,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":777},"headData":{"title":"Señor Sisig Is Hosting P-Lo's Filipino Food Tour in Oakland | KQED","description":"P-Lo’s Bay Area food event will feature music, cocktails and sinigang chicken wings.","ogTitle":"Señor Sisig Is Hosting This Filipino Rapper’s ‘Very Good Food Tour’ in Oakland","ogDescription":"","ogImgId":"","twTitle":"Señor Sisig Is Hosting This Filipino Rapper’s ‘Very Good Food Tour’ in Oakland","twDescription":"","twImgId":"","socialTitle":"Señor Sisig Is Hosting P-Lo's Filipino Food Tour in Oakland %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Señor Sisig Is Hosting This Filipino Rapper’s ‘Very Good Food Tour’ in Oakland","datePublished":"2023-10-13T10:34:27-07:00","dateModified":"2024-01-11T12:00:37-08:00","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/13935891/p-lo-senor-sisig-filipino-food-tour-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">P-P-\u003ca href=\"https://www.kqed.org/arts/tag/p-lo\">P-Lo\u003c/a>, \u003c/span>\u003cspan style=\"font-weight: 400\">time to bring the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">taste\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> back\u003c/span>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Okay, that’s not an actual bar from a \u003c/span>\u003cspan style=\"font-weight: 400\">P-Lo\u003c/span>\u003cspan style=\"font-weight: 400\"> track. But it should be after the Filipino rapper and producer announced his own “Very Good Food Tour.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I’m pulling up around the country as we celebrate Filipino American History Month, and supporting small businesses,” P-Lo \u003c/span>\u003ca href=\"https://twitter.com/p_lo/status/1709035954156290326\">\u003cspan style=\"font-weight: 400\">tweeted out\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the start of October. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With eight stops around North America — including Los Angeles, New York and Toronto — the roving series will highlight Filipino eateries in each community while providing music and merch for a family-friendly affair. Each location will also include a meet-and-greet with the Fil Am artist, who \u003c/span>recently finished touring for his fourth studio album, \u003cem>STUNNA\u003c/em>, and \u003cspan style=\"font-weight: 400\">has always shown an affinity for \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=lJYkVcpM6E0\">\u003cspan style=\"font-weight: 400\">his favorite food destinations.\u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">His latest culinary journey will begin in Southern California, where the rapper now resides. But his third stop will be \u003c/span>\u003ca href=\"https://www.instagram.com/senorsisig/?hl=en\">\u003cspan style=\"font-weight: 400\">Señor Sisig\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, at the regional Filipino chain’s splashy Oakland expansion that \u003c/span>\u003ca href=\"https://www.sfgate.com/food/article/senor-sisig-opens-oakland-cantina-17902448.php\">\u003cspan style=\"font-weight: 400\">opened earlier this year\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\">Señor Sisig might be the most popular Pinoy food brand in the Bay — it started out as a food truck in 2010 and was eventually \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=ErG-hLnDzSI\">\u003cspan style=\"font-weight: 400\">featured in a Mercedes-Benz commercial starring a hungry Klay Thompson.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> So it makes an ideal partner for the star-powered P-Lo, who already has a history with the business: They released a limited edition \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=oP8EmxoREUc\">\u003cspan style=\"font-weight: 400\">P-Lo ‘Rito\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (a California burrito with sweet longanisa, fried egg and habanero salsa) in 2021, and he \u003c/span>\u003ca href=\"https://www.instagram.com/p/Cr_O_ivO36E/\">\u003cspan style=\"font-weight: 400\">remixed his “Same Squad” song with a Señor Sisig theme\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> this past summer.\u003c/span>\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/oP8EmxoREUc'\n title='//www.youtube.com/embed/oP8EmxoREUc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“It’s all part of what we feel brings people together in this world — food and music,” says Evan Kidera, the CEO and co-founder of Señor Sisig. “We’re all born and raised in the Bay, we rep the Bay, it’s an alignment of what we do in building our brands that people in the Bay gravitate towards. So why not put those pillars together and shine that light for others to come and enjoy?”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The menu items featured throughout P-Lo’s tour will change depending on the venue. This Señor Sisig stop will be especially worthwhile since it’s the homegrown Pinole rapper’s only Bay Area destination. Just like any worthwhile collaboration (see: \u003c/span>\u003ca href=\"https://www.kqed.org/search?q=e-40&site=all\">\u003cspan style=\"font-weight: 400\">E-40\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and Alex Retodo’s \u003c/span>\u003ca href=\"https://www.instagram.com/thelumpiacompany/?hl=en\">\u003cspan style=\"font-weight: 400\">The Lumpia Company\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, which teamed up with Señor Sisig earlier this year to serve an Oakland-exclusive pork sisig lumpia), P-Lo will be adding his own sauce to Sisig’s recipe: sinigang wings with a spicy twist. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13863559\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13863559\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2019/08/MG_6288-800x533.jpg\" alt=\"P-Lo at Outside Lands music festival in San Francisco, Aug. 9, 2019.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2019/08/MG_6288.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/08/MG_6288-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2019/08/MG_6288-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">P-Lo at Outside Lands music festival in San Francisco, Aug. 9, 2019. \u003ccite>(Estefany Gonzalez )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The event will also include a special cocktail and the premiere of a pre-recorded “\u003c/span>\u003ca href=\"https://www.kqed.org/arts/tag/tiny-desk-concert\">\u003cspan style=\"font-weight: 400\">Tiny Desk\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> style” video of P-Lo performing his hit songs in-store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">P-Lo’s timing couldn’t be better. His “Very Good Food Tour” is part of a larger tsunami wave of \u003ca href=\"https://www.kqed.org/arts/tag/filipino-food\">Filipino American foodmakers\u003c/a> who have dominated the national food circuit with an array of \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">ube-infused treats\u003c/a> and \u003ca href=\"https://www.youtube.com/shorts/ylmwBgb8_8U?app=desktop\">adobo-drenched dishes\u003c/a> lately.\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_13929263,arts_13932574,arts_13933283","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“It’s pretty obvious that there’s a Filipino food influence everywhere now,” Kidera says. “When we first opened in 2010, there really wasn’t much else besides traditional, family-owned Filipino spots that were serving pinuneg\u003c/span> \u003cspan style=\"font-weight: 400\">[blood sausage]. I love those spots religiously, but you couldn’t just go out and get anything like Señor Sisig and other Filipino foods for younger generations and non-Filipinos. Thai, Japanese, Chinese — they’ve all had food movements and hit their popularity. But Filipino food wasn’t really one of those, and now we’re growing to get to that point.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It seems they’ve officially made it now. To be sure, whether you’re attending this particular function for Sisig’s eats or P-Lo’s beats, the Filipino food will be smacking and the Bay Area music will be slapping.\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>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.instagram.com/p_lo/?hl=en\">P-Lo’\u003c/a>s “Very Good Food Tour” will have its Bay Area stop at Señor Sisig (330 17th St., Oakland) on Sat., Oct. 21 from 4 to 7 p.m. The event is free to attend with \u003c/span>\u003c/i>\u003ca href=\"https://www.eventbrite.com/e/p-lo-presents-the-very-good-food-tour-oakland-tickets-727733880627\">\u003ci>\u003cspan style=\"font-weight: 400\">online RSVP\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/13935891/p-lo-senor-sisig-filipino-food-tour-oakland","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_1601","arts_2855","arts_14183","arts_1297","arts_16375","arts_1803","arts_585"],"featImg":"arts_13936382","label":"source_arts_13935891"},"arts_13935114":{"type":"posts","id":"arts_13935114","meta":{"index":"posts_1591205157","site":"arts","id":"13935114","score":null,"sort":[1696264258000]},"guestAuthors":[],"slug":"everybody-eats-streetwear-food-festival-savs-sf","title":"A Bay Area Streetwear Legend Wants Everyone to Eat","publishDate":1696264258,"format":"standard","headTitle":"A Bay Area Streetwear Legend Wants Everyone to Eat | KQED","labelTerm":{},"content":"\u003cp>Over a decade ago, Mike Liwanag — the founder of the \u003ca href=\"https://www.instagram.com/savsbrand/?hl=en\">Savs clothing brand\u003c/a> — began his career in streetwear by selling Manny Pacquiao shirts “out the trunk” without any permission or permits.\u003c/p>\n\u003cp>At the time, social media wasn’t much of an option. So instead of selling direct-to-customer online, he had to hustle outside of popular venues where Pacquiao’s fights were being broadcasted. The young Filipino American clothing maker blew up in 2008 after selling over 20,000 shirts in four fights. The hype even reached Pacquiao himself.\u003c/p>\n\u003cp>“I was working 80 to 90 hours a week with a full-time job, just selling in the streets, and [Pacquiao] found out and invited me to meet him,” Liwanag says. “I was nervous at first, but we chopped it up and he gave us his blessing. He’s a real one. He could’ve sued us. Instead I was able to stack my bread and quit my job.”\u003c/p>\n\u003cp>In 2012 he founded Savs, one of the region’s premier clothing brands that specializes in custom sports apparel, basketball shorts and Filipino American drip. You may have seen their \u003ca href=\"https://savs.co/collections/collabs/products/savs-x-the-lumpia-company-jersey-green-collar\">retro baseball jerseys — with “Lumpia” scripted across the chest\u003c/a> — at an A’s or Giants game.\u003c/p>\n\u003cp>Liwanag has since become \u003ca href=\"https://www.youtube.com/watch?app=desktop&v=Krc8JHwQHFc\">a godfather of Bay Area streetwear\u003c/a>. A veteran in the game, he’s helped launch other viral Filipino-owned brands — namely, \u003ca href=\"https://whocaressupplyco.com/\">Who Cares?\u003c/a> and \u003ca href=\"https://collectandselect.com/\">Collect and Select\u003c/a> — and continues finding ways to give back to his community.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His latest idea? A food and clothing festival called \u003ca href=\"https://www.eventbrite.com/e/the-everybody-eats-festival-tickets-706380451947\">Everybody Eats\u003c/a>.\u003c/p>\n\u003cp>Co-organized by San Francisco event mogul \u003ca href=\"https://www.instagram.com/anthonypresents/?hl=en\">Anthony Presents\u003c/a>, as well as the aforementioned Who Cares? and Collect and Select — two independent brands run by a pair of brothers who got their start as Liwanag’s teenage employees — Everybody Eats is rooted in family-style celebration, flavorful culture and collective wealth. The annual festival cross-stitches homegrown Bay Area platforms together through music, special-edition apparel, social advocacy and, of course, food. From heavyweights like World Famous Hot Boys and Señor Sisig — whose owners Liwanag has been close with since his early days — to up-and-comers like \u003ca href=\"https://www.instagram.com/busog.ba/?hl=en\">Busog\u003c/a> (Tagalog for “full”), Vatos Tacos and \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">Macs By Icky\u003c/a>, the event will offer plenty of ways to eat, literally.\u003c/p>\n\u003cfigure id=\"attachment_13935586\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13935586\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/EverybodyEats-snapback.jpg\" alt=\"A man pulls the brim of a green baseball cap down over his eyes. The cap's logo reads, "Everybody Eats."\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A limited-edition snapback from 2022’s inaugural Everybody Eats festival. The cap was a collaboration between Who Cares? and Savs. \u003ccite>(Courtesy of Hometeam.Films)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, local clothing brands including Bass Resources (owned by East Bay rapper P-Lo), Dirty Pesos, Breed, Beyond Deadstock, Adapt and \u003ca href=\"https://www.kqed.org/arts/13923522/jordan-jimenez-jsquared-visuals-viral-nba-photos-pop-up-gallery-show\">JSquared\u003c/a>’s Maraud will be in attendance.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13929263,arts_13923522,arts_13932574']\u003c/span>“It’s tied closely to how we live, how we work, how we interact,” says Liwanag. “The saying \u003ca href=\"https://savs.co/products/savs-x-whocares-everybody-eats-trimless-hoop-shorts\">‘everybody eats’ was made popular in [the 2002 film] \u003ci>Paid In Full\u003c/i>\u003c/a>, and it just represents doing what you gotta do and giving back. The pie is big enough for everyone to get a slice.”\u003c/p>\n\u003cp>The event initially started in 2022 as a 10-year-anniversary celebration for Savs, but has since expanded into a yearly showcase for brands that Liwanag is a fan of. Speaking with him is like taking a seminar on purpose-driven entrepreneurialism. Inspired by artists like \u003ca href=\"https://www.kqed.org/arts/13891732/from-vallejo-an-intimate-video-series-putting-on-for-the-bay\">Vallejo’s LaRussell\u003c/a> — who often centers his business model on free or give-what-you-can experiences — it’s clear that Liwanag is dedicated to uplifting the Bay Area’s creative community by serving others.\u003c/p>\n\u003cp>“It’s not about the money. It’s about the freedom and ability to help others realize their dreams,” says Liwanag. “We’re making [Everybody Eats] a free community event where people can feel good and fund charities. That’s more gratifying than a paycheck for me at this point.”\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>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/the-everybody-eats-festival-tickets-706380451947\">\u003ci>Everybody Eats\u003c/i>\u003c/a>\u003ci> will feature over 30 foodmakers and clothing brands in addition to music and guest speakers. It will take place on Sat., Oct. 7 from noon to 5 p.m. at The Crossing (200 Folsom St., San Francisco).\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Savs' Everybody Eats festival brings together the Bay Area’s best food and fashion.","status":"publish","parent":0,"modified":1705003298,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":711},"headData":{"title":"'Everybody Eats' Is Savs' Food and Streetwear Festival| KQED","description":"Savs' Everybody Eats festival brings together the Bay Area’s best food and fashion.","ogTitle":"A Bay Area Streetwear Legend Wants Everyone to Eat","ogDescription":"","ogImgId":"","twTitle":"A Bay Area Streetwear Legend Wants Everyone to Eat","twDescription":"","twImgId":"","socialTitle":"'Everybody Eats' Is Savs' Food and Streetwear Festival%%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Bay Area Streetwear Legend Wants Everyone to Eat","datePublished":"2023-10-02T09:30:58-07:00","dateModified":"2024-01-11T12:01:38-08:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13935114/everybody-eats-streetwear-food-festival-savs-sf","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over a decade ago, Mike Liwanag — the founder of the \u003ca href=\"https://www.instagram.com/savsbrand/?hl=en\">Savs clothing brand\u003c/a> — began his career in streetwear by selling Manny Pacquiao shirts “out the trunk” without any permission or permits.\u003c/p>\n\u003cp>At the time, social media wasn’t much of an option. So instead of selling direct-to-customer online, he had to hustle outside of popular venues where Pacquiao’s fights were being broadcasted. The young Filipino American clothing maker blew up in 2008 after selling over 20,000 shirts in four fights. The hype even reached Pacquiao himself.\u003c/p>\n\u003cp>“I was working 80 to 90 hours a week with a full-time job, just selling in the streets, and [Pacquiao] found out and invited me to meet him,” Liwanag says. “I was nervous at first, but we chopped it up and he gave us his blessing. He’s a real one. He could’ve sued us. Instead I was able to stack my bread and quit my job.”\u003c/p>\n\u003cp>In 2012 he founded Savs, one of the region’s premier clothing brands that specializes in custom sports apparel, basketball shorts and Filipino American drip. You may have seen their \u003ca href=\"https://savs.co/collections/collabs/products/savs-x-the-lumpia-company-jersey-green-collar\">retro baseball jerseys — with “Lumpia” scripted across the chest\u003c/a> — at an A’s or Giants game.\u003c/p>\n\u003cp>Liwanag has since become \u003ca href=\"https://www.youtube.com/watch?app=desktop&v=Krc8JHwQHFc\">a godfather of Bay Area streetwear\u003c/a>. A veteran in the game, he’s helped launch other viral Filipino-owned brands — namely, \u003ca href=\"https://whocaressupplyco.com/\">Who Cares?\u003c/a> and \u003ca href=\"https://collectandselect.com/\">Collect and Select\u003c/a> — and continues finding ways to give back to his community.\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>His latest idea? A food and clothing festival called \u003ca href=\"https://www.eventbrite.com/e/the-everybody-eats-festival-tickets-706380451947\">Everybody Eats\u003c/a>.\u003c/p>\n\u003cp>Co-organized by San Francisco event mogul \u003ca href=\"https://www.instagram.com/anthonypresents/?hl=en\">Anthony Presents\u003c/a>, as well as the aforementioned Who Cares? and Collect and Select — two independent brands run by a pair of brothers who got their start as Liwanag’s teenage employees — Everybody Eats is rooted in family-style celebration, flavorful culture and collective wealth. The annual festival cross-stitches homegrown Bay Area platforms together through music, special-edition apparel, social advocacy and, of course, food. From heavyweights like World Famous Hot Boys and Señor Sisig — whose owners Liwanag has been close with since his early days — to up-and-comers like \u003ca href=\"https://www.instagram.com/busog.ba/?hl=en\">Busog\u003c/a> (Tagalog for “full”), Vatos Tacos and \u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\">Macs By Icky\u003c/a>, the event will offer plenty of ways to eat, literally.\u003c/p>\n\u003cfigure id=\"attachment_13935586\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13935586\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/EverybodyEats-snapback.jpg\" alt=\"A man pulls the brim of a green baseball cap down over his eyes. The cap's logo reads, "Everybody Eats."\" width=\"1920\" height=\"2400\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/EverybodyEats-snapback-1638x2048.jpg 1638w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A limited-edition snapback from 2022’s inaugural Everybody Eats festival. The cap was a collaboration between Who Cares? and Savs. \u003ccite>(Courtesy of Hometeam.Films)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, local clothing brands including Bass Resources (owned by East Bay rapper P-Lo), Dirty Pesos, Breed, Beyond Deadstock, Adapt and \u003ca href=\"https://www.kqed.org/arts/13923522/jordan-jimenez-jsquared-visuals-viral-nba-photos-pop-up-gallery-show\">JSquared\u003c/a>’s Maraud will be in attendance.\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_13929263,arts_13923522,arts_13932574","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“It’s tied closely to how we live, how we work, how we interact,” says Liwanag. “The saying \u003ca href=\"https://savs.co/products/savs-x-whocares-everybody-eats-trimless-hoop-shorts\">‘everybody eats’ was made popular in [the 2002 film] \u003ci>Paid In Full\u003c/i>\u003c/a>, and it just represents doing what you gotta do and giving back. The pie is big enough for everyone to get a slice.”\u003c/p>\n\u003cp>The event initially started in 2022 as a 10-year-anniversary celebration for Savs, but has since expanded into a yearly showcase for brands that Liwanag is a fan of. Speaking with him is like taking a seminar on purpose-driven entrepreneurialism. Inspired by artists like \u003ca href=\"https://www.kqed.org/arts/13891732/from-vallejo-an-intimate-video-series-putting-on-for-the-bay\">Vallejo’s LaRussell\u003c/a> — who often centers his business model on free or give-what-you-can experiences — it’s clear that Liwanag is dedicated to uplifting the Bay Area’s creative community by serving others.\u003c/p>\n\u003cp>“It’s not about the money. It’s about the freedom and ability to help others realize their dreams,” says Liwanag. “We’re making [Everybody Eats] a free community event where people can feel good and fund charities. That’s more gratifying than a paycheck for me at this point.”\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>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/the-everybody-eats-festival-tickets-706380451947\">\u003ci>Everybody Eats\u003c/i>\u003c/a>\u003ci> will feature over 30 foodmakers and clothing brands in addition to music and guest speakers. It will take place on Sat., Oct. 7 from noon to 5 p.m. at The Crossing (200 Folsom St., San Francisco).\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13935114/everybody-eats-streetwear-food-festival-savs-sf","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_1696","arts_2855","arts_14183","arts_1146","arts_585"],"featImg":"arts_13935581","label":"source_arts_13935114"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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