A New Turkish Food Truck Serves Some of the Best Adana Kebab in the Bay Area
This San José Food Truck Is One of the Only Dominican Food Spots in the Bay
This Gas Station Food Truck Serves Amazing Kyrgyz Street Food in Santa Clara
Bay Area Night Markets Are the Best Place to Taste the World’s Cuisines
This San Jose Seafood Truck Serves One of the Spiciest Dishes in the Bay Area
This Night Market Puts Pacific Island Cuisine Front and Center
San Jose Gets a Guatemalan Food Truck
San Jose’s Little Saigon Gets Its First Night Market
The Bay Area’s Only Puerto Rican Food Truck Is Coming Back
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"slug": "turkish-food-truck-chefmus-adana-kebab-mountain-view",
"title": "A New Turkish Food Truck Serves Some of the Best Adana Kebab in the Bay Area",
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"content": "\u003cp>I have a rule where anytime I spot a busy \u003ca href=\"https://www.kqed.org/arts/tag/food-truck\">food truck\u003c/a>, I’ll make a brief detour to check it out, even if it means pulling across three lanes on the highway — much to the dismay of my passengers.\u003c/p>\n\u003cp>That’s how I first discovered \u003ca href=\"https://www.instagram.com/chefmuskebab/\">Chefmus\u003c/a>, a modest-looking Turkish food trailer wedged between a gas station and tire shop in \u003ca href=\"https://www.kqed.org/arts/tag/mountain-view\">Mountain View\u003c/a>. From the main street, you can’t see the dining tables or the crowd of customers swarming the trailer. But when I peeked inside the window, I saw a full-on pyrotechnics show: a variety of meat kebabs, jalapeños, tomatoes and onions grilled over a live flame until they were heavily charred.\u003c/p>\n\u003cp>The menu features only three items: lamb shish kebab, chicken shish kebab and, the truck’s biggest claim to fame, the minced lamb skewers known as Adana kebab. These glistening kebabs are scorched on the grill until they develop a crunchy shell, then tightly wrapped in a flour tortilla along with tomatoes, onion and a spritz of lemon juice. The meat is so tender it hardly requires chewing.\u003c/p>\n\u003cfigure id=\"attachment_13987760\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987760\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos.jpg\" alt=\"Jalapeños, tomatoes and Adana kebab on a hot grill.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adana kebab, tomatoes and jalapeños are cooked over a live fire until they’re nicely charred. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brothers Seyhumus and Emir Artik moved to the US from their hometown of Istanbul, Turkey, in 2021. Although the city of Adana is on the other side of the country, the Artiks grew up eating Adana-style kebabs as it’s one of the most popular street foods all across Turkey. Still, Seyhumus says he was never taught how to make the kebabs when he attended culinary school in Istanbul. Instead, he picked up the skill while working at a hotel restaurant in Taksim.\u003c/p>\n\u003cp>When the brothers opened Chefmus this past December, their goal was to share the depth of Turkish cuisine with the Bay Area. Familiar grilled meats like kebabs and köfte seemed like a good place to start.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Turkish people come for Adana kebab because it’s hard to find in the Bay Area,” Seyhumus says. While the dish is a staple on Turkish restaurant menus, proper Adana — fire-roasted and intensely lamby, with meticulously ground meat — is incredibly rare. In the Bay Area, most restaurants make their Adana with lamb scraps or a mix of lamb and beef instead of grinding the proper cuts of lamb, he says.\u003c/p>\n\u003cfigure id=\"attachment_13987771\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987771\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir.jpg\" alt=\"A man poses in front of a food truck.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Emir Artik poses in front of the Chefmus food truck. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Seyhumus decided that Chefmus should focus on mastering Adana kebab. The dish is traditionally made by \u003ca href=\"https://vimeo.com/6169932?turnstile=0.6MbAj6ED8-MOqJ-8nemaMegVknEExUAXZBRGso7jdyRzbt42N0DnBvRZHZgjM5BPyzPXiRGgJ8n0KA6tWfyIIb9f2J8vuUDB5HKd32pdHD9ofyZRWjhasOx6sJQmW4-B5JtaZbnlLYODW_7UksD5qrQp20WGFvE-z4KbQAqeu24GxyLDnWMU4AxyUlBFJLEZ6_7exnTQUDdc-41scc9G6zUcYHmazq3FIYOv8J2kjX_1IZbfmszOiN1DGfGevMAoNlG3QPg78zro1zOTmeLRQ8FAh0flb_oKocasUSVeJPBXwdY-vxjA4WEw1ikPYRTqjoPLUnB7652g8v6GWcQ0VVGsS4LC7jds1JICnFqhWeimbTFJMMOUca8VMy-xwyF-GQxTRtYo1jD890NPHIUcmcIaYYLjvHj0McJdG3zI6YWvUGxega6L4KBYt85Vc2yePvrQKho5AnwBM2UzbRfsDTkU0H483LHnHtr_5mPmodRXbEdIZvVlCGwufagUU4SV_OZY_1r7Xz8_lZSqxQYO9OENzWomgpwUA9GbKwqDUPuOqMX8LfDbOPSY03h_HQqZbP-Qnt3MusO0vSTEB55glsAAVsds5Kj9fYfktnFOfzh6fHZcGOalXZMX3wK2jN8HVCejdPsROM9JI1eV--UeT61VudCe_lFiGCNAPrLGmPWxMKC6A5MFMINP0-XAtWNBPymTFLNzaEXQ4V9xEu6L1k2m-8_c0mjCq4vUoGQy2H7sFIEZuKucggaz4vb1zjXGVdJMIybuoduALsdo3z95YWxp5v1WjYtahcgKRqmLdq2gkE6YNzuwJceDHTiEDdpbdF3L6HG0k5AJxNpMXU_mRhSjpr-jczCTNERuM4BSIkWvOkd6Tm_91cREcmtA4oc29sROdlULPnUHPVOmpeUBg6JceL6DLoQNI1eY92BNZtk7kjzmIsAaAethBQ-Ppr6w.OG5UkLg4O3O8GIAA4-WXrw.61f5f4cba33a76b70b13c208efa6cab31d9da2cf089e005b0cad52afe8f178c8\">mincing lamb\u003c/a> with a curved blade known as a \u003ca href=\"https://www.youtube.com/watch?v=IXY59BZnH-4\">zirh knife\u003c/a>. Seyhumus uses the zirh he ordered from Turkey to finely chop a minimum of 10 pounds of halal lamb each day. Even though a lot of other kebab shops use a machine to grind their meat, Seyhumus is opposed to that shortcut because it produces a dense, chewy texture akin to sausage. Chefmus’ coarsely chopped lamb — a mix of shoulder and rib meat — is looser and more tender. It’s only salted and lightly seasoned with red pepper to allow the flavor of the lamb to shine. The ground meat is massaged onto a long, blade-like skewer known as a shish). After grilling, the kebabs are juicy with a hint of smokiness. They’re served wrapped in flour tortillas, as the Artiks have yet to find a source for pide, the traditional Turkish flatbread. Even still, this is the best Adana-style kebab I’ve had in the Bay.\u003c/p>\n\u003cp>The brothers tag-team the food trailer — Seyhumus takes the first shift to prepare the meats, and Emir takes over in the afternoon to cook until they sell out. Emir was working as an Uber driver and decided to get into the food business to support his brother even though he never had any prior restaurant experience. Both brothers say they see Chefmus as more than just a business venture. It’s a way to connect with people in the community.\u003c/p>\n\u003cp>“Right now, 50% of our customers are Turkish,” says Emir. “Others have never tried Turkish food.” Many customers tell the brothers they feel like they’re eating a meal in Turkey.\u003c/p>\n\u003cfigure id=\"attachment_13987762\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987762\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab.jpg\" alt=\"A kofte keba sandwich, opened to show the meat, tomatoes, and onions inside.\" width=\"2000\" height=\"924\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab-160x74.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab-768x355.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab-1536x710.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chefmus’ köfte kebab is a recent addition to the menu. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chefmus also offers rotating dishes like sütlaç (rice pudding) and mercimek çorbası (lentil soup). On the first day of Ramadan this year, Seyhumus prepared lamb shanks that he cooked for four hours. “I’m not sure if these things will be on the menu permanently,” says Emir, noting that they’ll usually announce these specials on their \u003ca href=\"https://www.instagram.com/chefmuskebab/\">Instagram page\u003c/a>. “We’re always going to do new things, but not every day.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13965475,arts_13979641,arts_13961613']\u003c/span>\u003c/span>If a dish is extremely popular, like their recent beef köfte, it’ll join the permanent roster. Seyhumus declined to share any of the fourteen secret spices he uses in his köfte, but the results speak for themselves: Grilled over the flame, these meatballs were earthy and aromatic, and especially tasty when tucked into a crunchy baguette with sliced onions and tomatoes. The advantage of having a limited menu is being able to focus on each dish. The chicken kebab, for example, is marinated for 24 hours.\u003c/p>\n\u003cp>Emir and Seyhumus already have plans for opening a second Chefmus location in Santa Clara later this year and perhaps eventually a restaurant. Meanwhile, Seyhumus says his true passion has always been desserts — specifically, San Sebastian cheesecake (aka Basque cheesecake) topped with Belgian chocolate. Before opening the food truck, he’d dreamed of starting a cheesecake business. He held off on selling desserts at the food trailer due to lack of space, but he says he’s eager to return to his roots as a pastry chef someday.\u003c/p>\n\u003cp>“Maybe I will open a coffee shop with desserts,” he says. “First, I want people to know us and what we sell.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/chefmuskebab/\">\u003ci>Chefmus\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday 11 a.m.–10 p.m. and Sunday 1–8 p.m. at 101 E. El Camino Real in Mountain View.\u003c/i>\u003c/p>\n\n",
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"excerpt": "For Turkish customers, Chefmus' grilled meats bring a taste of home to Mountain View.",
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"title": "This Food Truck Serves the Best Adana Kebab in the Bay Area | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I have a rule where anytime I spot a busy \u003ca href=\"https://www.kqed.org/arts/tag/food-truck\">food truck\u003c/a>, I’ll make a brief detour to check it out, even if it means pulling across three lanes on the highway — much to the dismay of my passengers.\u003c/p>\n\u003cp>That’s how I first discovered \u003ca href=\"https://www.instagram.com/chefmuskebab/\">Chefmus\u003c/a>, a modest-looking Turkish food trailer wedged between a gas station and tire shop in \u003ca href=\"https://www.kqed.org/arts/tag/mountain-view\">Mountain View\u003c/a>. From the main street, you can’t see the dining tables or the crowd of customers swarming the trailer. But when I peeked inside the window, I saw a full-on pyrotechnics show: a variety of meat kebabs, jalapeños, tomatoes and onions grilled over a live flame until they were heavily charred.\u003c/p>\n\u003cp>The menu features only three items: lamb shish kebab, chicken shish kebab and, the truck’s biggest claim to fame, the minced lamb skewers known as Adana kebab. These glistening kebabs are scorched on the grill until they develop a crunchy shell, then tightly wrapped in a flour tortilla along with tomatoes, onion and a spritz of lemon juice. The meat is so tender it hardly requires chewing.\u003c/p>\n\u003cfigure id=\"attachment_13987760\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987760\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos.jpg\" alt=\"Jalapeños, tomatoes and Adana kebab on a hot grill.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-jalapenos-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adana kebab, tomatoes and jalapeños are cooked over a live fire until they’re nicely charred. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brothers Seyhumus and Emir Artik moved to the US from their hometown of Istanbul, Turkey, in 2021. Although the city of Adana is on the other side of the country, the Artiks grew up eating Adana-style kebabs as it’s one of the most popular street foods all across Turkey. Still, Seyhumus says he was never taught how to make the kebabs when he attended culinary school in Istanbul. Instead, he picked up the skill while working at a hotel restaurant in Taksim.\u003c/p>\n\u003cp>When the brothers opened Chefmus this past December, their goal was to share the depth of Turkish cuisine with the Bay Area. Familiar grilled meats like kebabs and köfte seemed like a good place to start.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Turkish people come for Adana kebab because it’s hard to find in the Bay Area,” Seyhumus says. While the dish is a staple on Turkish restaurant menus, proper Adana — fire-roasted and intensely lamby, with meticulously ground meat — is incredibly rare. In the Bay Area, most restaurants make their Adana with lamb scraps or a mix of lamb and beef instead of grinding the proper cuts of lamb, he says.\u003c/p>\n\u003cfigure id=\"attachment_13987771\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987771\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir.jpg\" alt=\"A man poses in front of a food truck.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-emir-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Co-owner Emir Artik poses in front of the Chefmus food truck. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, Seyhumus decided that Chefmus should focus on mastering Adana kebab. The dish is traditionally made by \u003ca href=\"https://vimeo.com/6169932?turnstile=0.6MbAj6ED8-MOqJ-8nemaMegVknEExUAXZBRGso7jdyRzbt42N0DnBvRZHZgjM5BPyzPXiRGgJ8n0KA6tWfyIIb9f2J8vuUDB5HKd32pdHD9ofyZRWjhasOx6sJQmW4-B5JtaZbnlLYODW_7UksD5qrQp20WGFvE-z4KbQAqeu24GxyLDnWMU4AxyUlBFJLEZ6_7exnTQUDdc-41scc9G6zUcYHmazq3FIYOv8J2kjX_1IZbfmszOiN1DGfGevMAoNlG3QPg78zro1zOTmeLRQ8FAh0flb_oKocasUSVeJPBXwdY-vxjA4WEw1ikPYRTqjoPLUnB7652g8v6GWcQ0VVGsS4LC7jds1JICnFqhWeimbTFJMMOUca8VMy-xwyF-GQxTRtYo1jD890NPHIUcmcIaYYLjvHj0McJdG3zI6YWvUGxega6L4KBYt85Vc2yePvrQKho5AnwBM2UzbRfsDTkU0H483LHnHtr_5mPmodRXbEdIZvVlCGwufagUU4SV_OZY_1r7Xz8_lZSqxQYO9OENzWomgpwUA9GbKwqDUPuOqMX8LfDbOPSY03h_HQqZbP-Qnt3MusO0vSTEB55glsAAVsds5Kj9fYfktnFOfzh6fHZcGOalXZMX3wK2jN8HVCejdPsROM9JI1eV--UeT61VudCe_lFiGCNAPrLGmPWxMKC6A5MFMINP0-XAtWNBPymTFLNzaEXQ4V9xEu6L1k2m-8_c0mjCq4vUoGQy2H7sFIEZuKucggaz4vb1zjXGVdJMIybuoduALsdo3z95YWxp5v1WjYtahcgKRqmLdq2gkE6YNzuwJceDHTiEDdpbdF3L6HG0k5AJxNpMXU_mRhSjpr-jczCTNERuM4BSIkWvOkd6Tm_91cREcmtA4oc29sROdlULPnUHPVOmpeUBg6JceL6DLoQNI1eY92BNZtk7kjzmIsAaAethBQ-Ppr6w.OG5UkLg4O3O8GIAA4-WXrw.61f5f4cba33a76b70b13c208efa6cab31d9da2cf089e005b0cad52afe8f178c8\">mincing lamb\u003c/a> with a curved blade known as a \u003ca href=\"https://www.youtube.com/watch?v=IXY59BZnH-4\">zirh knife\u003c/a>. Seyhumus uses the zirh he ordered from Turkey to finely chop a minimum of 10 pounds of halal lamb each day. Even though a lot of other kebab shops use a machine to grind their meat, Seyhumus is opposed to that shortcut because it produces a dense, chewy texture akin to sausage. Chefmus’ coarsely chopped lamb — a mix of shoulder and rib meat — is looser and more tender. It’s only salted and lightly seasoned with red pepper to allow the flavor of the lamb to shine. The ground meat is massaged onto a long, blade-like skewer known as a shish). After grilling, the kebabs are juicy with a hint of smokiness. They’re served wrapped in flour tortillas, as the Artiks have yet to find a source for pide, the traditional Turkish flatbread. Even still, this is the best Adana-style kebab I’ve had in the Bay.\u003c/p>\n\u003cp>The brothers tag-team the food trailer — Seyhumus takes the first shift to prepare the meats, and Emir takes over in the afternoon to cook until they sell out. Emir was working as an Uber driver and decided to get into the food business to support his brother even though he never had any prior restaurant experience. Both brothers say they see Chefmus as more than just a business venture. It’s a way to connect with people in the community.\u003c/p>\n\u003cp>“Right now, 50% of our customers are Turkish,” says Emir. “Others have never tried Turkish food.” Many customers tell the brothers they feel like they’re eating a meal in Turkey.\u003c/p>\n\u003cfigure id=\"attachment_13987762\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987762\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab.jpg\" alt=\"A kofte keba sandwich, opened to show the meat, tomatoes, and onions inside.\" width=\"2000\" height=\"924\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab-160x74.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab-768x355.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/03/chefmus-kofte-kebab-1536x710.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chefmus’ köfte kebab is a recent addition to the menu. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chefmus also offers rotating dishes like sütlaç (rice pudding) and mercimek çorbası (lentil soup). On the first day of Ramadan this year, Seyhumus prepared lamb shanks that he cooked for four hours. “I’m not sure if these things will be on the menu permanently,” says Emir, noting that they’ll usually announce these specials on their \u003ca href=\"https://www.instagram.com/chefmuskebab/\">Instagram page\u003c/a>. “We’re always going to do new things, but not every day.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>If a dish is extremely popular, like their recent beef köfte, it’ll join the permanent roster. Seyhumus declined to share any of the fourteen secret spices he uses in his köfte, but the results speak for themselves: Grilled over the flame, these meatballs were earthy and aromatic, and especially tasty when tucked into a crunchy baguette with sliced onions and tomatoes. The advantage of having a limited menu is being able to focus on each dish. The chicken kebab, for example, is marinated for 24 hours.\u003c/p>\n\u003cp>Emir and Seyhumus already have plans for opening a second Chefmus location in Santa Clara later this year and perhaps eventually a restaurant. Meanwhile, Seyhumus says his true passion has always been desserts — specifically, San Sebastian cheesecake (aka Basque cheesecake) topped with Belgian chocolate. Before opening the food truck, he’d dreamed of starting a cheesecake business. He held off on selling desserts at the food trailer due to lack of space, but he says he’s eager to return to his roots as a pastry chef someday.\u003c/p>\n\u003cp>“Maybe I will open a coffee shop with desserts,” he says. “First, I want people to know us and what we sell.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/chefmuskebab/\">\u003ci>Chefmus\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday 11 a.m.–10 p.m. and Sunday 1–8 p.m. at 101 E. El Camino Real in Mountain View.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "dominican-republic-food-truck-san-jose-mofongo-el-fogon-dgeny",
"title": "This San José Food Truck Is One of the Only Dominican Food Spots in the Bay",
"publishDate": 1769559679,
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"headTitle": "This San José Food Truck Is One of the Only Dominican Food Spots in the Bay | KQED",
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"content": "\u003cp>A half-mile stretch on the outskirts of south downtown San José has become a hotbed for food trucks from across Latin America. In the past two years, new trucks have launched specializing in corn cachapas from Venezuela, tender nacatamales from Nicaragua, and, as of last May, the slow-cooked stews and savory mashed plantains of the Dominican Republic.\u003c/p>\n\u003cp>Wrapped in the characteristic blue, red and white of the Dominican flag, the \u003ca href=\"https://www.instagram.com/elfogongeny/\">El Fogon d’Geny\u003c/a> truck shares a small, picnic table–lined lot with a few other food trucks. Its arrival is great news for fans of Caribbean food: Dominican dishes used to be nearly impossible to come by in the Bay Area. Now, El Fogon d’Geny is putting in the work to introduce the cuisine’s hearty flavors to the South Bay.\u003c/p>\n\u003cp>Owner Vanessa Rodríguez was born in Santo Domingo, the capital of the Dominican Republic, but grew up in Nagua, a smaller city on the island’s northeastern coast. As a child, she learned to cook alongside her mother, grandmother and aunts. In 2002, she moved to Bávaro, Punta Cana, a more touristy area where she began her career as a professional cook. Over the years, she blended what she learned working in restaurant kitchens with her family’s recipes to develop her own style centered on patient, low-and-slow cooking and aggressive seasoning.\u003c/p>\n\u003cp>After immigrating to San José in 2016, she continued working at restaurants and, seeing the lack of Dominican representation, felt inspired to introduce her cuisine to the Bay. Three years ago, she finally gave it a shot, giving away plates of Dominican fried chicken to neighbors and friends. Eventually, she launched a home-based food business, selling habichuelas guisadas and moro de guandules via social media.\u003c/p>\n\u003cfigure id=\"attachment_13985941\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985941\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez.jpg\" alt=\"A woman with long braids poses for a portrait in front on her food truck.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vanessa Rodríguez launched her food truck business in May of 2025. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Starting a business here isn’t as easy as it is in my country,” says Rodríguez, “I saw it as a difficult dream to achieve, but I did it. Here I am.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The number one reason to visit El Fogon d’Geny is to devour a plate of mofongo. While the savory plantain dish originated in Puerto Rican, it’s also popular in the Dominican Republic. Rodríguez says it’s the most difficult item on her menu to prepare, as she incorporates several personal twists. Traditionally, mofongo is made by frying green plantains, then mashing them with garlic and chicharrón. Rodríguez shapes her version into a crater and fries it to develop a crispy exterior that contrasts the fluffy, meaty interior. It’s topped with shrimp, sliced cheese and a creamy sauce that overflows onto the plate.\u003c/p>\n\u003cp>You can also try the distinctly Dominican take on mashed plantains called mangú, in which green plantains are boiled instead of fried before mashing. Rodriguez serves it as part of a traditional Dominican breakfast known as los tres golpes.The mangú has a texture reminiscent of refried beans but even creamier. It comes with fried eggs, two crisped slices of Dominican salami (like extremely beefy-tasting sausage patties) and slabs of fresh cheese that are fried until golden on the outside.\u003c/p>\n\u003cfigure id=\"attachment_13985942\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985942\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes.jpg\" alt=\"A plate with mashed plantains, fried eggs, and sliced of fried salami.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Los tres golpes, a popular Dominican breakfast dish. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>El Fogon d’Geny’s menu highlights a host of other Dominican specialties like habichuelas con dulce (sweet beans), pica pollo (fried chicken) and sancocho (a hearty stew). Rodríguez wanted to offer a large variety of dishes to reach as many people as possible. “I have Dominican and Latino clients, but there’s also a lot of people that aren’t familiar with the food,” says Rodríguez.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13977950,arts_13977033,arts_13971280']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For those trying Dominican food for the first time, she recommends La Bandera Dominicana — a home-style plate loaded with tostones, fried yuca balls, habichuelas and a choice of stewed meat. It also includes a scoop of white rice and a piece of crunchy fried rice known as concón. The dish’s colorful components correspond to the red, white and blue of the Dominican flag. Being a first-timer to the cuisine myself, I opted for La Bandera Dominicana with chicken, which turned out to be fall-off-the-bone thighs and drumettes. My favorite bites on the plate were the surprisingly savory cheese-stuffed bolitos de yuca.\u003c/p>\n\u003cp>As one of the Bay Area’s only ambassadors of the cuisine, Rodríguez is dedicated to replicating the flavors of the Dominican Republic as closely as possible, importing spices, fresh chiles and cured meats from the island. Her crispy, highly seasoned fried chicken is made with several imported ingredients like adobo, sazón and ají gustoso (a sweet, fruity chile). One of her most popular rotating specials is the sancocho, a soup made with a medley of root vegetables and both fresh and cured meats. She also offers a wide selection of Dominican drinks like chinola (passionfruit), lechoza (papaya shake) and morir soñando (a creamy orange shake).\u003c/p>\n\u003cfigure id=\"attachment_13985943\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985943\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo.jpg\" alt=\"A plate of fried chicken and tostones.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">El Fogon D’geny’s crispy, highly seasoned Dominican-style fried chicken. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the end, what comes across most strongly is Rodriguez’s passion for her country, which shines through in the miniature Dominican flags she uses to decorate every dish and the selection of traditional Dominican snacks she keeps on display. She says her favorite compliment is when customers say that her food makes them want to visit the Dominican Republic.\u003c/p>\n\u003cp>“I feel very proud to represent my country,” says Rodríguez. “It’s an honor to share our culture and food with the people here. I hope La Bandera Dominicana can become a part of California’s gastronomy.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>El Fogon d’Geny is currently open from 10:30 a.m.–9:30 p.m. every day except Tuesdays at 796 S. 1st St. in San José. Check the truck’s \u003c/i>\u003ca href=\"https://www.instagram.com/elfogongeny/\">\u003ci>Instagram page\u003c/i>\u003c/a>\u003ci> for its most up-to-date schedule. \u003c/i>\u003c/p>\n\n",
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"title": "A San José Food Truck Is One of the Bay Area's Only Dominican Food Spots | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A half-mile stretch on the outskirts of south downtown San José has become a hotbed for food trucks from across Latin America. In the past two years, new trucks have launched specializing in corn cachapas from Venezuela, tender nacatamales from Nicaragua, and, as of last May, the slow-cooked stews and savory mashed plantains of the Dominican Republic.\u003c/p>\n\u003cp>Wrapped in the characteristic blue, red and white of the Dominican flag, the \u003ca href=\"https://www.instagram.com/elfogongeny/\">El Fogon d’Geny\u003c/a> truck shares a small, picnic table–lined lot with a few other food trucks. Its arrival is great news for fans of Caribbean food: Dominican dishes used to be nearly impossible to come by in the Bay Area. Now, El Fogon d’Geny is putting in the work to introduce the cuisine’s hearty flavors to the South Bay.\u003c/p>\n\u003cp>Owner Vanessa Rodríguez was born in Santo Domingo, the capital of the Dominican Republic, but grew up in Nagua, a smaller city on the island’s northeastern coast. As a child, she learned to cook alongside her mother, grandmother and aunts. In 2002, she moved to Bávaro, Punta Cana, a more touristy area where she began her career as a professional cook. Over the years, she blended what she learned working in restaurant kitchens with her family’s recipes to develop her own style centered on patient, low-and-slow cooking and aggressive seasoning.\u003c/p>\n\u003cp>After immigrating to San José in 2016, she continued working at restaurants and, seeing the lack of Dominican representation, felt inspired to introduce her cuisine to the Bay. Three years ago, she finally gave it a shot, giving away plates of Dominican fried chicken to neighbors and friends. Eventually, she launched a home-based food business, selling habichuelas guisadas and moro de guandules via social media.\u003c/p>\n\u003cfigure id=\"attachment_13985941\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985941\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez.jpg\" alt=\"A woman with long braids poses for a portrait in front on her food truck.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Vanessa-Rodriguez-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vanessa Rodríguez launched her food truck business in May of 2025. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Starting a business here isn’t as easy as it is in my country,” says Rodríguez, “I saw it as a difficult dream to achieve, but I did it. Here I am.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The number one reason to visit El Fogon d’Geny is to devour a plate of mofongo. While the savory plantain dish originated in Puerto Rican, it’s also popular in the Dominican Republic. Rodríguez says it’s the most difficult item on her menu to prepare, as she incorporates several personal twists. Traditionally, mofongo is made by frying green plantains, then mashing them with garlic and chicharrón. Rodríguez shapes her version into a crater and fries it to develop a crispy exterior that contrasts the fluffy, meaty interior. It’s topped with shrimp, sliced cheese and a creamy sauce that overflows onto the plate.\u003c/p>\n\u003cp>You can also try the distinctly Dominican take on mashed plantains called mangú, in which green plantains are boiled instead of fried before mashing. Rodriguez serves it as part of a traditional Dominican breakfast known as los tres golpes.The mangú has a texture reminiscent of refried beans but even creamier. It comes with fried eggs, two crisped slices of Dominican salami (like extremely beefy-tasting sausage patties) and slabs of fresh cheese that are fried until golden on the outside.\u003c/p>\n\u003cfigure id=\"attachment_13985942\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985942\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes.jpg\" alt=\"A plate with mashed plantains, fried eggs, and sliced of fried salami.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Los-Tres-Golpes-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Los tres golpes, a popular Dominican breakfast dish. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>El Fogon d’Geny’s menu highlights a host of other Dominican specialties like habichuelas con dulce (sweet beans), pica pollo (fried chicken) and sancocho (a hearty stew). Rodríguez wanted to offer a large variety of dishes to reach as many people as possible. “I have Dominican and Latino clients, but there’s also a lot of people that aren’t familiar with the food,” says Rodríguez.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For those trying Dominican food for the first time, she recommends La Bandera Dominicana — a home-style plate loaded with tostones, fried yuca balls, habichuelas and a choice of stewed meat. It also includes a scoop of white rice and a piece of crunchy fried rice known as concón. The dish’s colorful components correspond to the red, white and blue of the Dominican flag. Being a first-timer to the cuisine myself, I opted for La Bandera Dominicana with chicken, which turned out to be fall-off-the-bone thighs and drumettes. My favorite bites on the plate were the surprisingly savory cheese-stuffed bolitos de yuca.\u003c/p>\n\u003cp>As one of the Bay Area’s only ambassadors of the cuisine, Rodríguez is dedicated to replicating the flavors of the Dominican Republic as closely as possible, importing spices, fresh chiles and cured meats from the island. Her crispy, highly seasoned fried chicken is made with several imported ingredients like adobo, sazón and ají gustoso (a sweet, fruity chile). One of her most popular rotating specials is the sancocho, a soup made with a medley of root vegetables and both fresh and cured meats. She also offers a wide selection of Dominican drinks like chinola (passionfruit), lechoza (papaya shake) and morir soñando (a creamy orange shake).\u003c/p>\n\u003cfigure id=\"attachment_13985943\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985943\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo.jpg\" alt=\"A plate of fried chicken and tostones.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/Pica-Pollo-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">El Fogon D’geny’s crispy, highly seasoned Dominican-style fried chicken. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the end, what comes across most strongly is Rodriguez’s passion for her country, which shines through in the miniature Dominican flags she uses to decorate every dish and the selection of traditional Dominican snacks she keeps on display. She says her favorite compliment is when customers say that her food makes them want to visit the Dominican Republic.\u003c/p>\n\u003cp>“I feel very proud to represent my country,” says Rodríguez. “It’s an honor to share our culture and food with the people here. I hope La Bandera Dominicana can become a part of California’s gastronomy.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>El Fogon d’Geny is currently open from 10:30 a.m.–9:30 p.m. every day except Tuesdays at 796 S. 1st St. in San José. Check the truck’s \u003c/i>\u003ca href=\"https://www.instagram.com/elfogongeny/\">\u003ci>Instagram page\u003c/i>\u003c/a>\u003ci> for its most up-to-date schedule. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "vostok-kyrgyzstan-halal-street-food-shawarma-gas-station-santa-clara",
"title": "This Gas Station Food Truck Serves Amazing Kyrgyz Street Food in Santa Clara",
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"headTitle": "This Gas Station Food Truck Serves Amazing Kyrgyz Street Food in Santa Clara | KQED",
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"content": "\u003cfigure id=\"attachment_13985045\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985045\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vostok is one of the only Bay Area food businesses that specializes in the cuisine of Kyrgyzstan: shwarma, plov and wok-fried lagman. \u003ccite>(Thien Pham)\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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/forum/2010101891054/finding-amazing-food-in-unlikely-places\">Contrary to popular belief\u003c/a>, I don’t purchase \u003ci>all\u003c/i> of my meals from gas station convenience stores and food trucks parked outside of gas stations. But when I do, I’ve experienced close to a 100% rate of deliciousness — immaculately crunchy-skinned \u003ca href=\"https://web.archive.org/web/20190412201350/https://www.modernluxury.com/san-francisco/story/the-best-fried-chicken-sf-just-might-be-mission-gas-station\">Cajun fried chicken\u003c/a>, juicy \u003ca href=\"https://www.kqed.org/arts/13950577/halal-king-yemeni-restaurant-gas-station-richmond\">Yemeni scrambled eggs\u003c/a> ladled over hot pita, and behemothic \u003ca href=\"https://sf.eater.com/2021/2/11/22275500/tacos-el-rulas-truck-berkeley-quesabirria-torta-cubana-handmade-tortillas\">tortas Cubanas\u003c/a> oozing with melted cheese.\u003c/p>\n\u003cp>Somehow, the dodgier and more middle-of-nowhere the gas station, the tastier the food.\u003c/p>\n\u003cp>We were feeling pretty hyped, then, when we pulled into the Platinum gas station in Santa Clara at 9 o’clock on a recent chilly Thursday night to try the cuisine of Kyrgyzstan for the first time in our lives. Tucked behind the gas station mini-mart, hidden in the semi-darkness, was the halal food truck we’d driven an hour to find, its name, “Vostok Gyro & Shawarma,” emblazoned on top in a jaunty, colorful typeface.\u003c/p>\n\u003cp>Within the grand constellation of Bay Area food trucks, Vostok is a bit of an anomaly, due in part to its unusually long business hours, from noon to 11 p.m. daily. Based on the steady stream of customers we witnessed during our visit, the truck only gets busier as the night gets later.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even more notably, Vostok is one of the only dedicated Kyrgyz food businesses in the Bay Area (I’m aware of just \u003ca href=\"https://sf.eater.com/dining-out-in-sf/204818/nursel-cuisine-kyrgyzstani-restaurant-peninsula-san-carlos\">one other\u003c/a>). There’s been a small uptick in Central Asian restaurants in the past few years — in places specializing in, say, Uyghur or Uzbek dishes. Afghan food, another cousin of these cuisines, has been a Bay Area staple going back to the ’80s and ’90s.\u003c/p>\n\u003cp>Kyrgyzstan, on the other hand, remains widely underrepresented. The country shares a border with Xinjiang, China, to the east, and Kazakhstan and Uzbekistan to the north and west. Its food, likewise, is an amalgamation of all of these regional influences — a kind of culinary middle ground between Russian pelmeni and borscht, Chinese noodles, and the well-spiced shawarma and kebabs that you can find in much of the Arabic-speaking world.\u003c/p>\n\u003cfigure id=\"attachment_13985046\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2.jpg\" alt='Illustration: A food truck lit up at night. The sign on top reads, \"Vostok Gyro & Shawarma.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in the parking lot of a Santa Clara gas station, Vostok is open from noon to 11 p.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of which is to say that the food at Vostok is \u003ci>delicious\u003c/i>, and several degrees more ambitious than what you might expect from a typical food truck, thanks in part to the fact that it’s rigged with both vertical shawarma spits and a wok station. Just about everything on the menu is cooked to order and comes out piping hot.\u003c/p>\n\u003cp>We were sold as soon as we had our first taste of the crispy fried pelmeni — tiny, crescent-shaped beef dumplings that burst with meaty juices when we bit in. They were especially tasty dipped in the accompanying tub of dill-infused sour cream.\u003c/p>\n\u003cp>Meanwhile, Vostok’s Kyrgyz-style shawarma wraps, which come in regular or “king” size, have their own distinct vibe that sets them apart from the shawarma you might get at a Turkish or \u003ca href=\"https://www.kqed.org/arts/13894684/toum-shawarmaji-jordanian-restaurant-oakland-garlic-sauce\">Jordanian\u003c/a> spot. We opted for the beef shawarma, and the meat was both juicier and steakier than we expected. Instead of hitting us with a garlic bomb, the sauce was tangy and dill-forward, with a hint of sweetness. The combination of textures and flavors was fantastic.\u003c/p>\n\u003cp>What really won me over, though, was the plov, a casserole-like rice dish flecked with tender stew beef, whole garlic cloves, and slivers of carrot cooked very soft. The main thing is that the long-grain rice comes out slicked brown with the grease and juices from the beef, which makes the whole thing incredibly decadent and delicious — not unlike, say, Afghan Qabili palaw. On the side, you get a little tub of raw onions and tomato to use as a garnish, cutting into the richness.\u003c/p>\n\u003cp>This is the dish I’ll be coming back for again and again.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13983739,arts_13973430,arts_13950577']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Finally, we dug into the wok lagman, which is the Kyrgyz and Uyghur take on wok-fried hand-pulled noodles — like a super-premium version of the stir-fried noodles you might get at a Chinese takeout spot. The noodles were thick, chewy and steaming-hot; the beef tender and slightly sweet, like pepper steak. The bowl came loaded with vegetables, too: bell peppers, onions, garlic and crisp wood ear mushrooms. Every part of the dish had that addictive charred, smoky, “wok hei” quality that you only get from high-heat wok cooking. It was the perfect thing to eat on a chilly night.\u003c/p>\n\u003cp>Next to the truck, Vostok’s proprietors have set up a little tented dining area, with a patio heater and string lights — or they’re in the process of setting it up, anyway. During our visit, neither lights nor heater were working, but that didn’t stop the small gaggle of middle-aged men who were seated there in the darkness, chatting over shawarma wraps.\u003c/p>\n\u003cp>But most customers took their food to go. Others, who didn’t want to wait, sat inside their cars, opened up their takeout cartons and immediately dug in. A few, like us, simply laid out our feast on the hood of our cars, spilling chalap (a fizzy salted yogurt drink) onto the fender, slurping up the lagman and shoveling plov into our mouths as quickly as we could. The food was so hot and soul-nourishing, we forgot all about the cold.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vostok_shawarma/\">\u003ci>Vostok Gyro & Shawarma\u003c/i>\u003c/a>\u003ci> is open noon–11 p.m. daily at 36 Washington St. in Santa Clara (in the Platinum gas station parking lot).\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13985045\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985045\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok.jpg\" alt=\"\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vostok is one of the only Bay Area food businesses that specializes in the cuisine of Kyrgyzstan: shwarma, plov and wok-fried lagman. \u003ccite>(Thien Pham)\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 graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. 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.\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/forum/2010101891054/finding-amazing-food-in-unlikely-places\">Contrary to popular belief\u003c/a>, I don’t purchase \u003ci>all\u003c/i> of my meals from gas station convenience stores and food trucks parked outside of gas stations. But when I do, I’ve experienced close to a 100% rate of deliciousness — immaculately crunchy-skinned \u003ca href=\"https://web.archive.org/web/20190412201350/https://www.modernluxury.com/san-francisco/story/the-best-fried-chicken-sf-just-might-be-mission-gas-station\">Cajun fried chicken\u003c/a>, juicy \u003ca href=\"https://www.kqed.org/arts/13950577/halal-king-yemeni-restaurant-gas-station-richmond\">Yemeni scrambled eggs\u003c/a> ladled over hot pita, and behemothic \u003ca href=\"https://sf.eater.com/2021/2/11/22275500/tacos-el-rulas-truck-berkeley-quesabirria-torta-cubana-handmade-tortillas\">tortas Cubanas\u003c/a> oozing with melted cheese.\u003c/p>\n\u003cp>Somehow, the dodgier and more middle-of-nowhere the gas station, the tastier the food.\u003c/p>\n\u003cp>We were feeling pretty hyped, then, when we pulled into the Platinum gas station in Santa Clara at 9 o’clock on a recent chilly Thursday night to try the cuisine of Kyrgyzstan for the first time in our lives. Tucked behind the gas station mini-mart, hidden in the semi-darkness, was the halal food truck we’d driven an hour to find, its name, “Vostok Gyro & Shawarma,” emblazoned on top in a jaunty, colorful typeface.\u003c/p>\n\u003cp>Within the grand constellation of Bay Area food trucks, Vostok is a bit of an anomaly, due in part to its unusually long business hours, from noon to 11 p.m. daily. Based on the steady stream of customers we witnessed during our visit, the truck only gets busier as the night gets later.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even more notably, Vostok is one of the only dedicated Kyrgyz food businesses in the Bay Area (I’m aware of just \u003ca href=\"https://sf.eater.com/dining-out-in-sf/204818/nursel-cuisine-kyrgyzstani-restaurant-peninsula-san-carlos\">one other\u003c/a>). There’s been a small uptick in Central Asian restaurants in the past few years — in places specializing in, say, Uyghur or Uzbek dishes. Afghan food, another cousin of these cuisines, has been a Bay Area staple going back to the ’80s and ’90s.\u003c/p>\n\u003cp>Kyrgyzstan, on the other hand, remains widely underrepresented. The country shares a border with Xinjiang, China, to the east, and Kazakhstan and Uzbekistan to the north and west. Its food, likewise, is an amalgamation of all of these regional influences — a kind of culinary middle ground between Russian pelmeni and borscht, Chinese noodles, and the well-spiced shawarma and kebabs that you can find in much of the Arabic-speaking world.\u003c/p>\n\u003cfigure id=\"attachment_13985046\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2.jpg\" alt='Illustration: A food truck lit up at night. The sign on top reads, \"Vostok Gyro & Shawarma.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/vostok2-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in the parking lot of a Santa Clara gas station, Vostok is open from noon to 11 p.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of which is to say that the food at Vostok is \u003ci>delicious\u003c/i>, and several degrees more ambitious than what you might expect from a typical food truck, thanks in part to the fact that it’s rigged with both vertical shawarma spits and a wok station. Just about everything on the menu is cooked to order and comes out piping hot.\u003c/p>\n\u003cp>We were sold as soon as we had our first taste of the crispy fried pelmeni — tiny, crescent-shaped beef dumplings that burst with meaty juices when we bit in. They were especially tasty dipped in the accompanying tub of dill-infused sour cream.\u003c/p>\n\u003cp>Meanwhile, Vostok’s Kyrgyz-style shawarma wraps, which come in regular or “king” size, have their own distinct vibe that sets them apart from the shawarma you might get at a Turkish or \u003ca href=\"https://www.kqed.org/arts/13894684/toum-shawarmaji-jordanian-restaurant-oakland-garlic-sauce\">Jordanian\u003c/a> spot. We opted for the beef shawarma, and the meat was both juicier and steakier than we expected. Instead of hitting us with a garlic bomb, the sauce was tangy and dill-forward, with a hint of sweetness. The combination of textures and flavors was fantastic.\u003c/p>\n\u003cp>What really won me over, though, was the plov, a casserole-like rice dish flecked with tender stew beef, whole garlic cloves, and slivers of carrot cooked very soft. The main thing is that the long-grain rice comes out slicked brown with the grease and juices from the beef, which makes the whole thing incredibly decadent and delicious — not unlike, say, Afghan Qabili palaw. On the side, you get a little tub of raw onions and tomato to use as a garnish, cutting into the richness.\u003c/p>\n\u003cp>This is the dish I’ll be coming back for again and again.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Finally, we dug into the wok lagman, which is the Kyrgyz and Uyghur take on wok-fried hand-pulled noodles — like a super-premium version of the stir-fried noodles you might get at a Chinese takeout spot. The noodles were thick, chewy and steaming-hot; the beef tender and slightly sweet, like pepper steak. The bowl came loaded with vegetables, too: bell peppers, onions, garlic and crisp wood ear mushrooms. Every part of the dish had that addictive charred, smoky, “wok hei” quality that you only get from high-heat wok cooking. It was the perfect thing to eat on a chilly night.\u003c/p>\n\u003cp>Next to the truck, Vostok’s proprietors have set up a little tented dining area, with a patio heater and string lights — or they’re in the process of setting it up, anyway. During our visit, neither lights nor heater were working, but that didn’t stop the small gaggle of middle-aged men who were seated there in the darkness, chatting over shawarma wraps.\u003c/p>\n\u003cp>But most customers took their food to go. Others, who didn’t want to wait, sat inside their cars, opened up their takeout cartons and immediately dug in. A few, like us, simply laid out our feast on the hood of our cars, spilling chalap (a fizzy salted yogurt drink) onto the fender, slurping up the lagman and shoveling plov into our mouths as quickly as we could. The food was so hot and soul-nourishing, we forgot all about the cold.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/vostok_shawarma/\">\u003ci>Vostok Gyro & Shawarma\u003c/i>\u003c/a>\u003ci> is open noon–11 p.m. daily at 36 Washington St. in Santa Clara (in the Platinum gas station parking lot).\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "best-bay-area-night-markets-summer-2025",
"title": "Bay Area Night Markets Are the Best Place to Taste the World’s Cuisines",
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"headTitle": "Bay Area Night Markets Are the Best Place to Taste the World’s Cuisines | KQED",
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"content": "\u003cp>\u003cb>\u003ci>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/summer-guide-2025\">2025 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>If you’ve ever wandered the back alleyways of a stinky tofu–fragrant Taipei night market, or done a laksa crawl at a Singaporean hawker center, or strolled from yakisoba stall to takoyaki stand amid a sea of yukata at a traditional Japanese summer festival — then you know the\u003ca href=\"https://web.archive.org/web/20171201052033/https://modernluxury.com/san-francisco/story/the-power-of-night-market\"> power of a night market\u003c/a>.\u003c/p>\n\u003cp>And you also probably know: We’ve never really had a street food culture quite like that in the Bay Area, and\u003ca href=\"https://www.sfchronicle.com/opinion/soleilho/article/san-francisco-night-market-food-bureaucracy-19654195.php\"> maybe we never will\u003c/a>. And yet, five years since the start of a pandemic that isolated communities and crippled downtown shopping districts, the night market has emerged as the single most popular antidote to those woes. Loosely modeled after the kinds of late-night, food-centric markets that are ubiquitous through much of Asia, night market events have launched as a way to bring communities together in cities and neighborhoods all across the Bay — from the chilly west end of San Francisco to the vast suburban parking lots of Silicon Valley.\u003c/p>\n\u003cp>This summer, there are some weekends when a dedicated night market enthusiast can hit up two or three of these street food panaceas.\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\"> Miracle of miracles\u003c/a>, a few of them are even open as late as 10 p.m.\u003c/p>\n\u003cp>And as we head into the heart of the summer, these night markets are some of the best places to taste a sampling of our region’s diverse, multicultural cuisines. Here are nine night markets we’re excited about:\u003c/p>\n\u003ch2>365 Night Market\u003c/h2>\n\u003cp>\u003ci>June 20–21, July 25–26, Aug. 29–30 and Sept. 26–27, 4–10 p.m.\u003c/i>\u003cbr>\n\u003cem>1111 Story Rd., San José (Grand Century Mall parking lot)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Set in the heart of San José’s Little Saigon neighborhood, this market replaces the \u003ca href=\"https://www.kqed.org/arts/13961537/san-jose-night-market-vietnamese-grand-century-mall\">heavily Vietnamese\u003c/a>-inflected one that previously held court in the Grand Century Mall parking lot. For its part, \u003ca href=\"https://www.instagram.com/365nightmarket/?hl=en\">365 Night Market\u003c/a> takes a somewhat more pan-Asian approach but otherwise keeps the same format: Spread across a consecutive Friday and Saturday night each month, the event features 60-some-odd food stalls, live DJ sets, a sprinkling of cultural performances, and carnival games like Plinko and Connect Four. The June 20–21 food lineup includes vendors specializing in Chinese candied fruit skewers, northern-style beef phở, dessert crepes and pandan tiramisu.\u003c/p>\n\u003cfigure id=\"attachment_13977829\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13977829\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights.jpg\" alt=\"View of an outdoor beer garden with vintage lowrider cars on display.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights-1536x864.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Berryessa Night Market’s ‘Oldies y Cerveza’–themed events are a celebration of old soul vinyls and lowrider culture. \u003ccite>(Courtesy of Berryessa Night Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Berryessa Night Market\u003c/h2>\n\u003cp>\u003ci>Fridays, 5–9 p.m., from April through October\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>San José Flea Market, 1590 Berryessa Rd., San José\u003c/i>\u003c/p>\n\u003cp>Every Friday through October, the San José Flea Market (aka\u003ca href=\"https://www.kqed.org/arts/13905374/la-pulga-san-jose-flea-market-redevelopment-eulogy\"> La Pulga\u003c/a>) operates a weekly night market at its “Garden at the Flea” beer garden and events space, often with a specific theme. On June 20, for instance, the market will host its annual Kawaii Kpop Night — a celebration of anime, K-pop and J-pop, to go along with a diverse lineup of food vendors serving poke bowls, shaved ice and Mexican-style loaded baked potatoes. Meanwhile, June 27 will be “Oldies y Cerveza” night, a recurring event that celebrates rare soul vinyls, lowriders and cold beer.\u003c/p>\n\u003ch2>Heart of the Richmond Night Market\u003c/h2>\n\u003cp>\u003ci>June 21, July 19, Aug. 16 and Sept. 20, 4–8 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>Clement Street (between 22nd and 25th Avenues), San Francisco\u003c/i>\u003c/p>\n\u003cp>The Richmond District has long been one of the best dining destinations in San Francisco, between its well-established (if informal) designation as the city’s “New Chinatown,” status as the historical center for the local Russian-speaking communities, and sprinkling of trendy higher-end restaurants. It’s fitting, then, that the neighborhood’s new night market reflects that vibrancy and diversity.\u003c/p>\n\u003cp>The \u003ca href=\"https://heartoftherichmonddistrictnightmarket.com/june-21st-participants/\">June 21 market\u003c/a> will have a special focus on kid-friendly activities like lawn games, Lego and temporary tattoos. Meanwhile the food options play to the neighborhood’s strengths: dim sum, Korean barbecue, ube hand pies, dragon beard candy, ice cream sandwiches and more. All that, plus free cartoons for kids at the 4 Star Theater.\u003c/p>\n\u003cfigure id=\"attachment_13977831\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13977831\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey.jpg\" alt=\"A street vendor sells colorful skewers of candied fruit.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A street vendor sells tanghulu, or Chinese candied fruit, at the Chinatown Night Market. \u003ccite>(Julie Ramsey, courtesy of BeChinatow )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Chinatown Night Market\u003c/h2>\n\u003cp>\u003ci>July 11, Aug. 8, Sept. 12, Oct. 10 and Nov. 14, 5:30–9 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>Grant Avenue (between Sacramento and Jackson), San Francisco\u003c/i>\u003c/p>\n\u003cp>On the tail of several challenging pandemic-era years, San Francisco’s Chinatown now has its own night market, held the second Friday of every month. Hosted by \u003ca href=\"https://bechinatown.weebly.com/\">BeChinatown\u003c/a> and a fleet of hundreds of volunteers, the Chinatown Night Market now regularly packs three full blocks of Grant Avenue with a crowd that includes a large proportion of young people — a priority for Chinatown legacy businesses hoping to connect with the new generation, says BeChinatown president Lily Lo.\u003c/p>\n\u003cp>“People just feel the energy,” says Jonathan Sit, president of the volunteer coalition. “There’s lanterns. There’s karaoke in the street.”\u003c/p>\n\u003cp>Foodwise, the market’s main distinguishing feature is that it’s focused almost entirely on local vendors within Chinatown (“\u003ci>no\u003c/i> food trucks,” Lo stresses), many of which offer special items that they only sell during the night market — fried cheese at the Wong Lee bakery, for instance, or tea eggs at one of the sushi shops. Another difference? The prices are set lower than other street food events, with most vendors offering $5 menu items. Fan favorites include tanghulu (candied fruit), coconut pudding served inside the shell, and Xinjiang-style meat skewers — one of the few items that are grilled fresh on the street.\u003c/p>\n\u003cfigure id=\"attachment_13977836\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13977836\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun.jpg\" alt=\"Crowded street party at night.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Valencia Live! night market takes place every second Thursday of the month. \u003ccite>(Ugur Dursun/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Valencia Live!\u003c/h2>\n\u003cp>\u003ci>July 10, Aug. 14, Sept. 11, Oct. 9, 5–10 p.m.\u003c/i>\u003cbr>\n\u003ci>Valencia Street (between 16th and 19th), San Francisco\u003c/i>\u003c/p>\n\u003cp>One of San Francisco’s newest night markets takes place on every second Thursday of the month, with a focus on highlighting local vendors in the Mission. Instead of bringing in outside food trucks or other street vendors, the event is more like a street party that promotes Valencia Street’s existing brick-and-mortar restaurants, many of which set up pop-ups with outdoor dining outside their space. Notably, Valencia Live! is one of three new “entertainment zones” in the city that allow, among other things, \u003ca href=\"https://www.sfchronicle.com/entertainment/article/valencia-street-night-market-20246721.php\">the sale of to-go cocktails\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13963298\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963298\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria.jpg\" alt=\"Asian man in black backwards baseball cap tosses fried rice in a hot wok at an outdoor market.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-1920x1281.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Woo Can Cook’s wok-fried rice is one of the Prescott Night Market’s street food options. \u003ccite>(Don Feria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Prescott Night Market\u003c/h2>\n\u003cp>\u003ci>July 24, Aug. 21, Sept. 4 and Oct. 9, 5–9 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>1620 18th St., Oakland\u003c/i>\u003c/p>\n\u003cp>West Oakland’s popular monthly\u003ca href=\"https://www.westoaklandfarmersmarket.org/nightmarket\"> Thursday night market\u003c/a> packs plenty of Town energy into each four-hour market, starting with a multicultural lineup of food vendors that might, in a given month, sell Cambodian meat skewers, Nigerian jollof, Cubano sandwiches, Taiwanese night market–inspired fried rice, whole roast pig and more. (The exact lineup for this year’s first market in July is still in the works.)\u003c/p>\n\u003cp>Prescott Night Market is located in an increasingly lively stretch of West Oakland, on the same block where an\u003ca href=\"https://www.westoaklandfarmersmarket.org/markethall\"> affiliated food hall\u003c/a> opened earlier this spring and just across the street from the\u003ca href=\"https://www.kqed.org/arts/13960687/oakland-ballers-baseball-summertime-fans\"> Oakland Ballers’ ballpark\u003c/a>, which has created a fortuitous bit of synergy when market nights have coincided with Ballers’ home games.\u003c/p>\n\u003cfigure id=\"attachment_13963302\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963302\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6.jpg\" alt=\"A woman grilling meat skewers over a charcoal grill.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-1920x1281.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Indian barbecue courtesy of Hayward’s Wah Jee Wah. \u003ccite>(Courtesy of Bhangra and Beats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bhangra and Beats Night Market\u003c/h2>\n\u003cp>\u003ci>July 25 and Oct. 24, 5–10 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>Battery Street at Clay Street, San Francisco\u003c/i>\u003c/p>\n\u003cp>One of downtown San Francisco’s most unique night markets is essentially a massive, rollicking Friday night block party that shines a particular spotlight on South Asian culture — feet-pounding\u003ca href=\"https://nonstopbhangra.com/\"> bhangra folk music and dancing\u003c/a> and, of course, a wide spectrum of street food offerings, including charcoal-grilled meat skewers from Indian barbecue sensation\u003ca href=\"https://www.instagram.com/wahjeewah/?hl=en\"> Wah Jee Wah\u003c/a>, Nepalese momos from \u003ca href=\"https://www.instagram.com/biniskitchen/\">Bini’s Kitchen\u003c/a>, and \u003ca href=\"https://www.kqed.org/arts/13960580/jollof-festival-oakland-west-african-food-competition-nigerian-sierra-leone\">championship-pedigreed Nigerian jollof rice\u003c/a> from Jollof Kitchen.\u003c/p>\n\u003cp>Each edition of\u003ca href=\"https://www.bhangraandbeats.com/\"> Bhangra and Beats\u003c/a> has its own theme. The July night market, for instance, is being billed as a “Summer Block Party.” Meanwhile, October’s market has been designated as the city of San Francisco’s official Diwali celebration.\u003c/p>\n\u003ch2>\u003cb>Millbrae Gateway Night Market\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Aug. 1, Sept. 5, Oct. 3, Nov. 7, Dec. 5, 4–10 p.m.\u003c/i>\u003cbr>\n\u003ci>200 Rollins Rd., Millbrae\u003c/i>\u003c/p>\n\u003cp>The quiet suburb of Millbrae has long been one of the Bay Area’s top destinations for Asian cuisines, so it’s no surprise that the city now has its own \u003ca href=\"https://www.eventbrite.com/e/millbrae-gateway-night-market-tickets-1269974902119\">Asian-style night market\u003c/a>, hosted at the Gateway at Millbrae Station mixed-use complex. The first few markets have featured live music, free yoga classes, axe throwing and, of course, a robust selection of (mostly Asian) street food vendors.\u003c/p>\n\u003cfigure id=\"attachment_13963303\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963303\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market.jpg\" alt=\"A crowd waits in line at the Liang's Village food stand.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Liang’s Village Taiwanese food stand at a previous edition of the Cupertino Night Market. \u003ccite>(Courtesy of Cupertino Chamber of Commerce)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cupertino Night Market\u003c/h2>\n\u003cp>\u003ci>Aug. 16, 3–10 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>De Anza College, 21250 Stevens Creek Blvd., Cupertino\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/2025-cupertino-night-market-tickets-1333444200499\">Cupertino’s annual night market\u003c/a> typically features about 20 food vendors. This year’s lineup is still being set, but past participants have included South Bay stalwarts like longtime Taiwanese favorite\u003ca href=\"https://www.instagram.com/liangsvillage/\"> Liang’s Village\u003c/a> and Mexican pizza truck\u003ca href=\"https://www.instagram.com/tlaxiacos/\"> Tlaxiaco’s\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Fittingly for a Cupertino event, previous editions of the night market have often featured a heavy tech angle, with VR gaming trucks, Tesla test drives and the like — though we’re told organizers are still looking for an electric car sponsor for this year.\u003c/p>\n\n",
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"title": "The Best Bay Area Night Markets to Visit This Summer | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ci>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/summer-guide-2025\">2025 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>If you’ve ever wandered the back alleyways of a stinky tofu–fragrant Taipei night market, or done a laksa crawl at a Singaporean hawker center, or strolled from yakisoba stall to takoyaki stand amid a sea of yukata at a traditional Japanese summer festival — then you know the\u003ca href=\"https://web.archive.org/web/20171201052033/https://modernluxury.com/san-francisco/story/the-power-of-night-market\"> power of a night market\u003c/a>.\u003c/p>\n\u003cp>And you also probably know: We’ve never really had a street food culture quite like that in the Bay Area, and\u003ca href=\"https://www.sfchronicle.com/opinion/soleilho/article/san-francisco-night-market-food-bureaucracy-19654195.php\"> maybe we never will\u003c/a>. And yet, five years since the start of a pandemic that isolated communities and crippled downtown shopping districts, the night market has emerged as the single most popular antidote to those woes. Loosely modeled after the kinds of late-night, food-centric markets that are ubiquitous through much of Asia, night market events have launched as a way to bring communities together in cities and neighborhoods all across the Bay — from the chilly west end of San Francisco to the vast suburban parking lots of Silicon Valley.\u003c/p>\n\u003cp>This summer, there are some weekends when a dedicated night market enthusiast can hit up two or three of these street food panaceas.\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\"> Miracle of miracles\u003c/a>, a few of them are even open as late as 10 p.m.\u003c/p>\n\u003cp>And as we head into the heart of the summer, these night markets are some of the best places to taste a sampling of our region’s diverse, multicultural cuisines. Here are nine night markets we’re excited about:\u003c/p>\n\u003ch2>365 Night Market\u003c/h2>\n\u003cp>\u003ci>June 20–21, July 25–26, Aug. 29–30 and Sept. 26–27, 4–10 p.m.\u003c/i>\u003cbr>\n\u003cem>1111 Story Rd., San José (Grand Century Mall parking lot)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Set in the heart of San José’s Little Saigon neighborhood, this market replaces the \u003ca href=\"https://www.kqed.org/arts/13961537/san-jose-night-market-vietnamese-grand-century-mall\">heavily Vietnamese\u003c/a>-inflected one that previously held court in the Grand Century Mall parking lot. For its part, \u003ca href=\"https://www.instagram.com/365nightmarket/?hl=en\">365 Night Market\u003c/a> takes a somewhat more pan-Asian approach but otherwise keeps the same format: Spread across a consecutive Friday and Saturday night each month, the event features 60-some-odd food stalls, live DJ sets, a sprinkling of cultural performances, and carnival games like Plinko and Connect Four. The June 20–21 food lineup includes vendors specializing in Chinese candied fruit skewers, northern-style beef phở, dessert crepes and pandan tiramisu.\u003c/p>\n\u003cfigure id=\"attachment_13977829\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13977829\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights.jpg\" alt=\"View of an outdoor beer garden with vintage lowrider cars on display.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/OyC-Night-Lights-1536x864.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Berryessa Night Market’s ‘Oldies y Cerveza’–themed events are a celebration of old soul vinyls and lowrider culture. \u003ccite>(Courtesy of Berryessa Night Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Berryessa Night Market\u003c/h2>\n\u003cp>\u003ci>Fridays, 5–9 p.m., from April through October\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>San José Flea Market, 1590 Berryessa Rd., San José\u003c/i>\u003c/p>\n\u003cp>Every Friday through October, the San José Flea Market (aka\u003ca href=\"https://www.kqed.org/arts/13905374/la-pulga-san-jose-flea-market-redevelopment-eulogy\"> La Pulga\u003c/a>) operates a weekly night market at its “Garden at the Flea” beer garden and events space, often with a specific theme. On June 20, for instance, the market will host its annual Kawaii Kpop Night — a celebration of anime, K-pop and J-pop, to go along with a diverse lineup of food vendors serving poke bowls, shaved ice and Mexican-style loaded baked potatoes. Meanwhile, June 27 will be “Oldies y Cerveza” night, a recurring event that celebrates rare soul vinyls, lowriders and cold beer.\u003c/p>\n\u003ch2>Heart of the Richmond Night Market\u003c/h2>\n\u003cp>\u003ci>June 21, July 19, Aug. 16 and Sept. 20, 4–8 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>Clement Street (between 22nd and 25th Avenues), San Francisco\u003c/i>\u003c/p>\n\u003cp>The Richmond District has long been one of the best dining destinations in San Francisco, between its well-established (if informal) designation as the city’s “New Chinatown,” status as the historical center for the local Russian-speaking communities, and sprinkling of trendy higher-end restaurants. It’s fitting, then, that the neighborhood’s new night market reflects that vibrancy and diversity.\u003c/p>\n\u003cp>The \u003ca href=\"https://heartoftherichmonddistrictnightmarket.com/june-21st-participants/\">June 21 market\u003c/a> will have a special focus on kid-friendly activities like lawn games, Lego and temporary tattoos. Meanwhile the food options play to the neighborhood’s strengths: dim sum, Korean barbecue, ube hand pies, dragon beard candy, ice cream sandwiches and more. All that, plus free cartoons for kids at the 4 Star Theater.\u003c/p>\n\u003cfigure id=\"attachment_13977831\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13977831\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey.jpg\" alt=\"A street vendor sells colorful skewers of candied fruit.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/chinatown-night-market-fruit_julie-ramsey-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A street vendor sells tanghulu, or Chinese candied fruit, at the Chinatown Night Market. \u003ccite>(Julie Ramsey, courtesy of BeChinatow )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Chinatown Night Market\u003c/h2>\n\u003cp>\u003ci>July 11, Aug. 8, Sept. 12, Oct. 10 and Nov. 14, 5:30–9 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>Grant Avenue (between Sacramento and Jackson), San Francisco\u003c/i>\u003c/p>\n\u003cp>On the tail of several challenging pandemic-era years, San Francisco’s Chinatown now has its own night market, held the second Friday of every month. Hosted by \u003ca href=\"https://bechinatown.weebly.com/\">BeChinatown\u003c/a> and a fleet of hundreds of volunteers, the Chinatown Night Market now regularly packs three full blocks of Grant Avenue with a crowd that includes a large proportion of young people — a priority for Chinatown legacy businesses hoping to connect with the new generation, says BeChinatown president Lily Lo.\u003c/p>\n\u003cp>“People just feel the energy,” says Jonathan Sit, president of the volunteer coalition. “There’s lanterns. There’s karaoke in the street.”\u003c/p>\n\u003cp>Foodwise, the market’s main distinguishing feature is that it’s focused almost entirely on local vendors within Chinatown (“\u003ci>no\u003c/i> food trucks,” Lo stresses), many of which offer special items that they only sell during the night market — fried cheese at the Wong Lee bakery, for instance, or tea eggs at one of the sushi shops. Another difference? The prices are set lower than other street food events, with most vendors offering $5 menu items. Fan favorites include tanghulu (candied fruit), coconut pudding served inside the shell, and Xinjiang-style meat skewers — one of the few items that are grilled fresh on the street.\u003c/p>\n\u003cfigure id=\"attachment_13977836\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13977836\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun.jpg\" alt=\"Crowded street party at night.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/valencia-live_ugur-dursun-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Valencia Live! night market takes place every second Thursday of the month. \u003ccite>(Ugur Dursun/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Valencia Live!\u003c/h2>\n\u003cp>\u003ci>July 10, Aug. 14, Sept. 11, Oct. 9, 5–10 p.m.\u003c/i>\u003cbr>\n\u003ci>Valencia Street (between 16th and 19th), San Francisco\u003c/i>\u003c/p>\n\u003cp>One of San Francisco’s newest night markets takes place on every second Thursday of the month, with a focus on highlighting local vendors in the Mission. Instead of bringing in outside food trucks or other street vendors, the event is more like a street party that promotes Valencia Street’s existing brick-and-mortar restaurants, many of which set up pop-ups with outdoor dining outside their space. Notably, Valencia Live! is one of three new “entertainment zones” in the city that allow, among other things, \u003ca href=\"https://www.sfchronicle.com/entertainment/article/valencia-street-night-market-20246721.php\">the sale of to-go cocktails\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13963298\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963298\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria.jpg\" alt=\"Asian man in black backwards baseball cap tosses fried rice in a hot wok at an outdoor market.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/prescott-1_don-feria-1920x1281.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Woo Can Cook’s wok-fried rice is one of the Prescott Night Market’s street food options. \u003ccite>(Don Feria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Prescott Night Market\u003c/h2>\n\u003cp>\u003ci>July 24, Aug. 21, Sept. 4 and Oct. 9, 5–9 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>1620 18th St., Oakland\u003c/i>\u003c/p>\n\u003cp>West Oakland’s popular monthly\u003ca href=\"https://www.westoaklandfarmersmarket.org/nightmarket\"> Thursday night market\u003c/a> packs plenty of Town energy into each four-hour market, starting with a multicultural lineup of food vendors that might, in a given month, sell Cambodian meat skewers, Nigerian jollof, Cubano sandwiches, Taiwanese night market–inspired fried rice, whole roast pig and more. (The exact lineup for this year’s first market in July is still in the works.)\u003c/p>\n\u003cp>Prescott Night Market is located in an increasingly lively stretch of West Oakland, on the same block where an\u003ca href=\"https://www.westoaklandfarmersmarket.org/markethall\"> affiliated food hall\u003c/a> opened earlier this spring and just across the street from the\u003ca href=\"https://www.kqed.org/arts/13960687/oakland-ballers-baseball-summertime-fans\"> Oakland Ballers’ ballpark\u003c/a>, which has created a fortuitous bit of synergy when market nights have coincided with Ballers’ home games.\u003c/p>\n\u003cfigure id=\"attachment_13963302\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963302\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6.jpg\" alt=\"A woman grilling meat skewers over a charcoal grill.\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/BHANGRA_BEATS_7.12.24_SM-6-1920x1281.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Indian barbecue courtesy of Hayward’s Wah Jee Wah. \u003ccite>(Courtesy of Bhangra and Beats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bhangra and Beats Night Market\u003c/h2>\n\u003cp>\u003ci>July 25 and Oct. 24, 5–10 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>Battery Street at Clay Street, San Francisco\u003c/i>\u003c/p>\n\u003cp>One of downtown San Francisco’s most unique night markets is essentially a massive, rollicking Friday night block party that shines a particular spotlight on South Asian culture — feet-pounding\u003ca href=\"https://nonstopbhangra.com/\"> bhangra folk music and dancing\u003c/a> and, of course, a wide spectrum of street food offerings, including charcoal-grilled meat skewers from Indian barbecue sensation\u003ca href=\"https://www.instagram.com/wahjeewah/?hl=en\"> Wah Jee Wah\u003c/a>, Nepalese momos from \u003ca href=\"https://www.instagram.com/biniskitchen/\">Bini’s Kitchen\u003c/a>, and \u003ca href=\"https://www.kqed.org/arts/13960580/jollof-festival-oakland-west-african-food-competition-nigerian-sierra-leone\">championship-pedigreed Nigerian jollof rice\u003c/a> from Jollof Kitchen.\u003c/p>\n\u003cp>Each edition of\u003ca href=\"https://www.bhangraandbeats.com/\"> Bhangra and Beats\u003c/a> has its own theme. The July night market, for instance, is being billed as a “Summer Block Party.” Meanwhile, October’s market has been designated as the city of San Francisco’s official Diwali celebration.\u003c/p>\n\u003ch2>\u003cb>Millbrae Gateway Night Market\u003c/b>\u003c/h2>\n\u003cp>\u003ci>Aug. 1, Sept. 5, Oct. 3, Nov. 7, Dec. 5, 4–10 p.m.\u003c/i>\u003cbr>\n\u003ci>200 Rollins Rd., Millbrae\u003c/i>\u003c/p>\n\u003cp>The quiet suburb of Millbrae has long been one of the Bay Area’s top destinations for Asian cuisines, so it’s no surprise that the city now has its own \u003ca href=\"https://www.eventbrite.com/e/millbrae-gateway-night-market-tickets-1269974902119\">Asian-style night market\u003c/a>, hosted at the Gateway at Millbrae Station mixed-use complex. The first few markets have featured live music, free yoga classes, axe throwing and, of course, a robust selection of (mostly Asian) street food vendors.\u003c/p>\n\u003cfigure id=\"attachment_13963303\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13963303\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market.jpg\" alt=\"A crowd waits in line at the Liang's Village food stand.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/08/cupertino-night-market-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Liang’s Village Taiwanese food stand at a previous edition of the Cupertino Night Market. \u003ccite>(Courtesy of Cupertino Chamber of Commerce)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cupertino Night Market\u003c/h2>\n\u003cp>\u003ci>Aug. 16, 3–10 p.m.\u003c/i>\u003ci>\u003cbr>\n\u003c/i>\u003ci>De Anza College, 21250 Stevens Creek Blvd., Cupertino\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/2025-cupertino-night-market-tickets-1333444200499\">Cupertino’s annual night market\u003c/a> typically features about 20 food vendors. This year’s lineup is still being set, but past participants have included South Bay stalwarts like longtime Taiwanese favorite\u003ca href=\"https://www.instagram.com/liangsvillage/\"> Liang’s Village\u003c/a> and Mexican pizza truck\u003ca href=\"https://www.instagram.com/tlaxiacos/\"> Tlaxiaco’s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fittingly for a Cupertino event, previous editions of the night market have often featured a heavy tech angle, with VR gaming trucks, Tesla test drives and the like — though we’re told organizers are still looking for an electric car sponsor for this year.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "aguachiles-8-spiciest-mariscos-food-truck-san-jose",
"title": "This San Jose Seafood Truck Serves One of the Spiciest Dishes in the Bay Area",
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"headTitle": "This San Jose Seafood Truck Serves One of the Spiciest Dishes in the Bay Area | KQED",
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"content": "\u003cp>Mariscos El Aguachiles 8 is a seafood trailer wrapped in a giant, chile-red octopus tucked away in a small, bustling Mexican neighborhood a few minutes from Downtown \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose\u003c/a>. Its main attraction? Aguachile served in 12 heat levels — ranging from tickle-in-the-back-of-your-throat to capsaicin-induced hysteria — that might be the single spiciest dish in the entire Bay Area.\u003c/p>\n\u003cp>Even if you’re not a heat seeker, the business has become a community hub for all seafood lovers. During my visit on a cold Sunday morning, a couple huddled up in front of a bowl of soup swimming with mussels, crawfish and shrimp. Meanwhile, a group of rowdy friends passed around a glass chalice overflowing with octopus, shrimp and pata de mula to treat their hangovers. Meanwhile, the owner, Jose “Pepe” Rodriguez, made the rounds, giving customers tips on how to best enjoy their meal — like spooning the spicy aguachile liquid onto their \u003ca href=\"https://www.kqed.org/arts/tag/oysters\">oysters\u003c/a> — and bantering with the ones panting and sweating from the chile heat.\u003c/p>\n\u003cp>Rodriguez started selling mariscos from his San Jose home in 2018. His recipes are inspired by his grandmother, who taught him to make traditional seafood dishes like ceviche and Mexican-style shrimp cocktail when he was growing up on the coast of Michoacán. The decision to actually sell his food came after years of family and friends hyping Rodriguez up during the weekly aguachile feasts he hosted in his backyard. “I started with five pounds of shrimp,” he recalls of the early days of his home business. “And I didn’t sell them.”\u003c/p>\n\u003cfigure id=\"attachment_13971298\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971298\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate.jpg\" alt=\"Overhead view of a large platter of clams and oysters topped with shrimp, with lime wedges all around the perimeter of the plate.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-1920x1320.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An oyster and clam plate. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But business wasn’t slow for long. Rodriguez became known for his fresh, flavorful aguachiles — a raw seafood dish made by marinating shrimp in chiles and lime juice. By 2023, he’d built up a large enough customer base that he invested in a food trailer and started selling 300 to 400 pounds of seafood every weekend. At the end of last year, he moved to his current location, which has a tented outdoor dining area, and started opening on weekdays too. Even as he’s gotten more successful, the food truck still feels like an extension of those early, informal backyard seafood bashes. Rodriguez often sits down to chat with his regulars while they eat as if they were guests at his home.\u003c/p>\n\u003cp>The growth of the business can be attributed in part to Aguachiles 8’s reputation as the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/best-ceviche-bay-area-18150070.php\">spiciest aguachiles spot in all of San Jose\u003c/a>. But those 12 heat levels are more than just a clever marketing hook. They also help create a lively sense of camaraderie among the customers, who tend to come together in groups to share a spicy dish, poking fun at each other’s reactions to the heat. The option to tweak the spice level is also what keeps many regulars coming back for a new experience on each visit. For the more mild versions, the marinade is made with serranos and chiles de árbol, while the highest levels are laced with a frightening amount of ghost peppers and Carolina Reapers.\u003c/p>\n\u003cfigure id=\"attachment_13971301\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971301\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana.jpg\" alt=\"A glass chalice overflowing with shrimp and other seafood.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-1920x1320.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Aguachiles 8’s campechana is overflowing with seafood. The dish is a famous hangover cure. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez says one customer even worked his way up through the ranks to complete all 12 levels. Anyone who dares take on that final level 12 challenge does so to both chuckling onlookers and, usually, an audience on Instagram Live.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s not something I would recommend to you,” says Rodriguez. “It hurts your stomach. I’ve sent people to the hospital.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13961214,arts_13969477,arts_13954983']\u003c/span>\u003c/span>A lot of people want to look good for the camera but can’t deal with the consequences, Rodriguez explains. Whenever he spots anyone in the dining area with a runny nose or teary eyes, he shakes them by the shoulders and says, “estás enchilado!” (“you’re spiced out!”), loudly announcing their defeat. During one visit, I saw a man hiding from his friends as he coughed it out in a corner of the parking lot. I wish I could say I ignored Rodriguez’s stern warning and finished the level 12 aguachile without breaking a sweat, but he ultimately talked me down to a level nine.\u003c/p>\n\u003cp>I have a decent heat tolerance. I always opt for the spiciest option on the menu, and I’ve even nibbled on Carolina Reapers just for fun. Yet, my tostada de aguachile verde left me with red swollen lips and a lava pit deep in my stomach. The tostada came stacked with raw shrimp, onions, cucumber and avocado slices speckled with chiltepin. I’ll admit I dug in too confidently, and by the time I started feeling it, my tongue was numb and the heat was creeping into my ears.\u003c/p>\n\u003cp>The rest of the morning was a blur that ended with a pile of sauce-stained napkins and an empty 32-ounce water bottle. Thankfully, I brought a designated driver — my fiancé — to get me home safely while I burrowed my tongue in an ice cream cone.\u003c/p>\n\u003cfigure id=\"attachment_13971303\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971303\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup.jpg\" alt=\"A bowl of soup filled with large shrimp, garnished with chopped onion and cilantro.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-1920x1320.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of mariscos soup, one of a handful of hot dishes that rotate through the menu. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez’s food isn’t all about overpowering heat, though. His aguachile marinade stands apart for its extreme acidity and the complex flavor that comes from his use of multiple chiles. On a previous visit, I’d enjoyed the (still very spicy) level four, which showed off the aguachile’s more subtle flavors of avocado and mango. Even the overwhelming level nine was still delicious because of the contrast between the crunchy tostada, tender shrimp, and snappy cucumber and onion.\u003c/p>\n\u003cp>Besides the aguachiles, Rodriguez offers more than 85 rotating dishes that vary based on what seafood or vegetables are in season. “I’m very particular. I’ll complain to my seafood or vegetable vendors if they bring me something I don’t like,” he says. Most of the dishes are cold, but he sometimes also serves hot dishes like catfish soup or spicy octopus tacos.\u003c/p>\n\u003cp>When demand for his spiciest aguachiles went up, Rodriguez even started growing his own chiles at home, and his cousin grows an additional 200 pounds of ghost peppers and Carolina Reapers for him at his farm in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_13971304\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971304\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez.jpg\" alt='Two men pose for a portrait in front of their food truck. The painted lettering on the truck reads, \"Mariscos El Aguachiles 8.\"' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Jose “Pepe” Rodriguez (right) and his son Anthony pose for a portrait in front of their mariscos truck. \u003ccite>(Courtesy of Mariscos El Aguachiles 8)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez hopes to eventually turn Aguachiles 8 into a full-fledged restaurant. These days, while he works in construction during the week, his 19-year-old son, Anthony, runs the trailer. “I told my son, ‘I’m only in this life for a limited time. This business is for you,’” says Rodriguez. He encourages his son to experiment in the kitchen, and if he likes his creations, they get added to the menu. “I’m really proud of what he’s doing.”\u003c/p>\n\u003cp>Recently, Anthony has stepped up to command the ship more and more of the time — but on weekends, he still needs the final thumbs up from his dad for anyone seeking higher than a level eight.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/mariscos_elaguachiles8/?hl=en\">Mariscos El Aguachiles 8\u003c/a> is open Tue. to Sun. 11 a.m.–5 p.m. at 199 Willow St., San Jose. Cash only.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mariscos El Aguachiles 8 is a seafood trailer wrapped in a giant, chile-red octopus tucked away in a small, bustling Mexican neighborhood a few minutes from Downtown \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose\u003c/a>. Its main attraction? Aguachile served in 12 heat levels — ranging from tickle-in-the-back-of-your-throat to capsaicin-induced hysteria — that might be the single spiciest dish in the entire Bay Area.\u003c/p>\n\u003cp>Even if you’re not a heat seeker, the business has become a community hub for all seafood lovers. During my visit on a cold Sunday morning, a couple huddled up in front of a bowl of soup swimming with mussels, crawfish and shrimp. Meanwhile, a group of rowdy friends passed around a glass chalice overflowing with octopus, shrimp and pata de mula to treat their hangovers. Meanwhile, the owner, Jose “Pepe” Rodriguez, made the rounds, giving customers tips on how to best enjoy their meal — like spooning the spicy aguachile liquid onto their \u003ca href=\"https://www.kqed.org/arts/tag/oysters\">oysters\u003c/a> — and bantering with the ones panting and sweating from the chile heat.\u003c/p>\n\u003cp>Rodriguez started selling mariscos from his San Jose home in 2018. His recipes are inspired by his grandmother, who taught him to make traditional seafood dishes like ceviche and Mexican-style shrimp cocktail when he was growing up on the coast of Michoacán. The decision to actually sell his food came after years of family and friends hyping Rodriguez up during the weekly aguachile feasts he hosted in his backyard. “I started with five pounds of shrimp,” he recalls of the early days of his home business. “And I didn’t sell them.”\u003c/p>\n\u003cfigure id=\"attachment_13971298\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971298\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate.jpg\" alt=\"Overhead view of a large platter of clams and oysters topped with shrimp, with lime wedges all around the perimeter of the plate.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Oyster-and-Clam-plate-1920x1320.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An oyster and clam plate. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But business wasn’t slow for long. Rodriguez became known for his fresh, flavorful aguachiles — a raw seafood dish made by marinating shrimp in chiles and lime juice. By 2023, he’d built up a large enough customer base that he invested in a food trailer and started selling 300 to 400 pounds of seafood every weekend. At the end of last year, he moved to his current location, which has a tented outdoor dining area, and started opening on weekdays too. Even as he’s gotten more successful, the food truck still feels like an extension of those early, informal backyard seafood bashes. Rodriguez often sits down to chat with his regulars while they eat as if they were guests at his home.\u003c/p>\n\u003cp>The growth of the business can be attributed in part to Aguachiles 8’s reputation as the \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/best-ceviche-bay-area-18150070.php\">spiciest aguachiles spot in all of San Jose\u003c/a>. But those 12 heat levels are more than just a clever marketing hook. They also help create a lively sense of camaraderie among the customers, who tend to come together in groups to share a spicy dish, poking fun at each other’s reactions to the heat. The option to tweak the spice level is also what keeps many regulars coming back for a new experience on each visit. For the more mild versions, the marinade is made with serranos and chiles de árbol, while the highest levels are laced with a frightening amount of ghost peppers and Carolina Reapers.\u003c/p>\n\u003cfigure id=\"attachment_13971301\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971301\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana.jpg\" alt=\"A glass chalice overflowing with shrimp and other seafood.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Campechana-1920x1320.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Aguachiles 8’s campechana is overflowing with seafood. The dish is a famous hangover cure. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez says one customer even worked his way up through the ranks to complete all 12 levels. Anyone who dares take on that final level 12 challenge does so to both chuckling onlookers and, usually, an audience on Instagram Live.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s not something I would recommend to you,” says Rodriguez. “It hurts your stomach. I’ve sent people to the hospital.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>A lot of people want to look good for the camera but can’t deal with the consequences, Rodriguez explains. Whenever he spots anyone in the dining area with a runny nose or teary eyes, he shakes them by the shoulders and says, “estás enchilado!” (“you’re spiced out!”), loudly announcing their defeat. During one visit, I saw a man hiding from his friends as he coughed it out in a corner of the parking lot. I wish I could say I ignored Rodriguez’s stern warning and finished the level 12 aguachile without breaking a sweat, but he ultimately talked me down to a level nine.\u003c/p>\n\u003cp>I have a decent heat tolerance. I always opt for the spiciest option on the menu, and I’ve even nibbled on Carolina Reapers just for fun. Yet, my tostada de aguachile verde left me with red swollen lips and a lava pit deep in my stomach. The tostada came stacked with raw shrimp, onions, cucumber and avocado slices speckled with chiltepin. I’ll admit I dug in too confidently, and by the time I started feeling it, my tongue was numb and the heat was creeping into my ears.\u003c/p>\n\u003cp>The rest of the morning was a blur that ended with a pile of sauce-stained napkins and an empty 32-ounce water bottle. Thankfully, I brought a designated driver — my fiancé — to get me home safely while I burrowed my tongue in an ice cream cone.\u003c/p>\n\u003cfigure id=\"attachment_13971303\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971303\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup.jpg\" alt=\"A bowl of soup filled with large shrimp, garnished with chopped onion and cilantro.\" width=\"2000\" height=\"1375\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-800x550.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-1020x701.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-768x528.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-1536x1056.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Mariscos-Soup-1920x1320.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of mariscos soup, one of a handful of hot dishes that rotate through the menu. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez’s food isn’t all about overpowering heat, though. His aguachile marinade stands apart for its extreme acidity and the complex flavor that comes from his use of multiple chiles. On a previous visit, I’d enjoyed the (still very spicy) level four, which showed off the aguachile’s more subtle flavors of avocado and mango. Even the overwhelming level nine was still delicious because of the contrast between the crunchy tostada, tender shrimp, and snappy cucumber and onion.\u003c/p>\n\u003cp>Besides the aguachiles, Rodriguez offers more than 85 rotating dishes that vary based on what seafood or vegetables are in season. “I’m very particular. I’ll complain to my seafood or vegetable vendors if they bring me something I don’t like,” he says. Most of the dishes are cold, but he sometimes also serves hot dishes like catfish soup or spicy octopus tacos.\u003c/p>\n\u003cp>When demand for his spiciest aguachiles went up, Rodriguez even started growing his own chiles at home, and his cousin grows an additional 200 pounds of ghost peppers and Carolina Reapers for him at his farm in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_13971304\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971304\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez.jpg\" alt='Two men pose for a portrait in front of their food truck. The painted lettering on the truck reads, \"Mariscos El Aguachiles 8.\"' width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/02/Anthony-and-Pepe-Rodriguez-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Jose “Pepe” Rodriguez (right) and his son Anthony pose for a portrait in front of their mariscos truck. \u003ccite>(Courtesy of Mariscos El Aguachiles 8)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez hopes to eventually turn Aguachiles 8 into a full-fledged restaurant. These days, while he works in construction during the week, his 19-year-old son, Anthony, runs the trailer. “I told my son, ‘I’m only in this life for a limited time. This business is for you,’” says Rodriguez. He encourages his son to experiment in the kitchen, and if he likes his creations, they get added to the menu. “I’m really proud of what he’s doing.”\u003c/p>\n\u003cp>Recently, Anthony has stepped up to command the ship more and more of the time — but on weekends, he still needs the final thumbs up from his dad for anyone seeking higher than a level eight.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/mariscos_elaguachiles8/?hl=en\">Mariscos El Aguachiles 8\u003c/a> is open Tue. to Sun. 11 a.m.–5 p.m. at 199 Willow St., San Jose. Cash only.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Night Market Puts Pacific Island Cuisine Front and Center",
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"content": "\u003cfigure id=\"attachment_13966376\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966376\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2.jpg\" alt=\"A platter of assorted Tongan stews and other Polynesian dishes.\" width=\"2000\" height=\"1608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-800x643.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-1020x820.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-160x129.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-768x617.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-1536x1235.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-1920x1544.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A mixed platter from Tokemoana. The Tongan food business is one of several Pacific Island eateries that will be featured at the South Pacific Food Fest night market in East Palo Alto. \u003ccite>(Courtesy of Tokemoana Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days the Bay Area is awash with so many \u003ca href=\"https://www.kqed.org/arts/13963258/bay-area-night-markets-food-fall-guide-2024\">night markets\u003c/a>, it’s possible for a hardcore street food lover to hit one up almost every single weekend. But the latest market to touch down on the Peninsula is almost certainly the only one where hungry visitors can feast on Fijian meat pies, Tongan teriyaki-braised turkey tails and \u003ca href=\"https://www.instagram.com/p/DAwQyYUyxYK/?hl=en\">watermelon ’otai\u003c/a>, \u003ci>and \u003c/i>Hawaiian barbecue plate lunches.\u003c/p>\n\u003cp>In fact, \u003ca href=\"https://www.instagram.com/southpacificfoodfest/?hl=en\">South Pacific Food Fest\u003c/a> is the Bay Area’s only night market dedicated exclusively to Pacific Island culture and cuisine. The annual event’s second edition takes place this Saturday, Oct. 12, at \u003ca href=\"https://www.university-circle.com/\">University Circle\u003c/a> in East Palo Alto.\u003c/p>\n\u003cp>[aside postID='arts_13963258,arts_13911062']The night market is the brainchild of Fusi Taaga (of \u003ca href=\"https://www.instagram.com/tokemoanafoods/?hl=en\">Tokemoana Foods\u003c/a>) and Angelina Hurrell, both of whom have spent years selling their island dishes at food events all over Northern California.\u003c/p>\n\u003cp>As Taaga tells it, many Pacific Island food vendors are no stranger to the Bay Area festival circuit, but they’re often relegated to supporting actor status at big events (like, say, \u003ca href=\"https://sfoutsidelands.com/food-and-drink/taste-of-the-bay-area/\">Outside Lands\u003c/a>) where food isn’t the main focus. And while the Bay is home to plenty of large-scale AAPI food festivals, the reality is that these tend to be heavy on the “AA” and relatively light on the “PI,” with maybe only one or two vendors at the most representing all of the different islands in the South Pacific.\u003c/p>\n\u003cfigure id=\"attachment_13966381\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966381\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor.jpg\" alt=\"A vendor selling traditional woven crafts at a Pacific Islander festival.\" width=\"2000\" height=\"1377\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-800x551.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-768x529.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-1536x1058.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-1920x1322.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crafts vendor at last year’s inaugural South Pacific Food Fest. \u003ccite>(Courtesy of Tokemoana Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In a lot of those spaces, the actual representation from Pacific Islanders is very minimal,” Taaga says. “It’s not really anyone’s fault.” So, she and Hurrell decided to create a space of their own — a festival where Polynesian/Pacific Islander cuisine would be front and center.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In short, Taaga says, “We wanted to create an event where Pacific Islanders do feel like it’s about them and this community.”\u003c/p>\n\u003cp>The night market aspect was mostly just to accommodate working people’s schedules and help create an atmosphere — with art, music and other cultural performances — where folks would want to stay and hang out for a while, instead of just grabbing a meal on the run.\u003c/p>\n\u003cp>This year’s South Pacific Food Fest will feature 16 food vendors, culled from over 60 applications—an outpouring of interest that speaks to the abundance of island food here in the Bay Area. In fact, the local Pacific Islander food scene’s robustness may come as a surprise to those outside of the community: Apart from the ubiquity of \u003ca href=\"https://www.kqed.org/arts/13911062/hawaiian-barbecue-bay-area-multicultural-oakland-ilava\">Hawaiian barbecue restaurants\u003c/a> across the region, many of these businesses are food trucks, pop-ups and catering operations. Often, they don’t have a brick-and-mortar presence and haven’t gotten a ton of press coverage.\u003c/p>\n\u003cfigure id=\"attachment_13966377\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966377\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie.jpg\" alt=\"Fijian meat pie cut open so that the meaty cross section is visible.\" width=\"2000\" height=\"2500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1638x2048.jpg 1638w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1920x2400.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A Fijian mince and cheese pie from Bula Pies Fiji. \u003ccite>(Courtesy of Bula Pies Fiji)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Taaga and Hurrell hope, then, is that the night market will help showcase the tremendous diversity of Pacific Island cuisine. Saturday’s food lineup will include flaky-crusted Fijian-style minced beef pies and smoked brisket pies from \u003ca href=\"https://www.instagram.com/bula.pies.fiji/?hl=en\">Bula Pies Fiji\u003c/a> and lamb curry from \u003ca href=\"https://www.instagram.com/fijianbbq/\">Fijian BBQ\u003c/a>. Tokemoana, whose brick-and-mortar restaurant in San Mateo closed last year, will sell Tongan braised turkey tails and feke (octopus in cream sauce). And the chef for \u003ca href=\"https://www.instagram.com/p/DA2RsuwPIfn/\">Saia’s Spot in East Palo Alto\u003c/a> — perhaps the Bay Area’s first Tongan restaurant whose heyday was during the early 2000s — is coming out of retirement to serve lu kapapulu, a Polynesian staple made with taro leaves and corned beef.\u003c/p>\n\u003cp>Meanwhile, other Pacific Islander–owned businesses will serve dishes not typically associated with the South Pacific — like \u003ca href=\"https://www.instagram.com/p/DAokxVUyJ2c/\">hibachi\u003c/a> plates and \u003ca href=\"https://www.instagram.com/p/DAhqJo7vZ6E/\">Cajun seafood boil\u003c/a>, prepared with an island twist. Dessert options will include \u003ca href=\"https://www.instagram.com/p/DAzWk1OSmO0/?hl=en\">Dole whip\u003c/a> and the Samoan cinnamon cake known as puligi. And yes, there will be plenty of \u003ca href=\"https://www.instagram.com/its_poly_bbq_/\">Hawaiian barbecue\u003c/a> too.\u003c/p>\n\u003cfigure id=\"attachment_13966379\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl.jpg\" alt=\"Braised turkey tails over rice in a small pot.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-1920x1081.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Braised turkey tails over rice — a Tongan specialty courtesy of Tokemoana. \u003ccite>(Courtesy of Tokemoana Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taaga recalls that when she first opened her diner-like San Mateo restaurant, so many American customers came and ordered things like teriyaki cheeseburgers and banana macadamia nut pancakes — in other words, dishes that aren’t really Tongan foods at all. But then they would see, and become curious about, the more traditional dishes on the menu.\u003c/p>\n\u003cp>She hopes the South Pacific Food Fest can function in a similar way. The event will, first and foremost, be an opportunity for the local Pacific Island community to come together. But she also hopes those outside of the community will come, perhaps drawn in by the promise of poke bowls and Hawaiian barbecue. And once they’re there? Hopefully, Taaga says, they’ll also try some of the lesser-known foods on offer.\u003c/p>\n\u003cp>“It’s an opportunity for these businesses to showcase their food and their culture to the outside world,” Taaga says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/south-pacific-food-fest-tickets-1039309180737?aff=oddtdtcreator\">\u003ci>South Pacific Food Fest\u003c/i>\u003c/a>\u003ci> will take place on Saturday, Oct. 12, from 4–10 p.m. at University Circle in East Palo Alto. Admission is free.\u003c/i>\u003c/p>\n\n",
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"title": "South Pacific Night Market Puts Polynesian Food Front and Center | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13966376\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966376\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2.jpg\" alt=\"A platter of assorted Tongan stews and other Polynesian dishes.\" width=\"2000\" height=\"1608\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-800x643.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-1020x820.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-160x129.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-768x617.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-1536x1235.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tomemoanas-poly-plate2-1920x1544.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A mixed platter from Tokemoana. The Tongan food business is one of several Pacific Island eateries that will be featured at the South Pacific Food Fest night market in East Palo Alto. \u003ccite>(Courtesy of Tokemoana Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days the Bay Area is awash with so many \u003ca href=\"https://www.kqed.org/arts/13963258/bay-area-night-markets-food-fall-guide-2024\">night markets\u003c/a>, it’s possible for a hardcore street food lover to hit one up almost every single weekend. But the latest market to touch down on the Peninsula is almost certainly the only one where hungry visitors can feast on Fijian meat pies, Tongan teriyaki-braised turkey tails and \u003ca href=\"https://www.instagram.com/p/DAwQyYUyxYK/?hl=en\">watermelon ’otai\u003c/a>, \u003ci>and \u003c/i>Hawaiian barbecue plate lunches.\u003c/p>\n\u003cp>In fact, \u003ca href=\"https://www.instagram.com/southpacificfoodfest/?hl=en\">South Pacific Food Fest\u003c/a> is the Bay Area’s only night market dedicated exclusively to Pacific Island culture and cuisine. The annual event’s second edition takes place this Saturday, Oct. 12, at \u003ca href=\"https://www.university-circle.com/\">University Circle\u003c/a> in East Palo Alto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The night market is the brainchild of Fusi Taaga (of \u003ca href=\"https://www.instagram.com/tokemoanafoods/?hl=en\">Tokemoana Foods\u003c/a>) and Angelina Hurrell, both of whom have spent years selling their island dishes at food events all over Northern California.\u003c/p>\n\u003cp>As Taaga tells it, many Pacific Island food vendors are no stranger to the Bay Area festival circuit, but they’re often relegated to supporting actor status at big events (like, say, \u003ca href=\"https://sfoutsidelands.com/food-and-drink/taste-of-the-bay-area/\">Outside Lands\u003c/a>) where food isn’t the main focus. And while the Bay is home to plenty of large-scale AAPI food festivals, the reality is that these tend to be heavy on the “AA” and relatively light on the “PI,” with maybe only one or two vendors at the most representing all of the different islands in the South Pacific.\u003c/p>\n\u003cfigure id=\"attachment_13966381\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966381\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor.jpg\" alt=\"A vendor selling traditional woven crafts at a Pacific Islander festival.\" width=\"2000\" height=\"1377\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-800x551.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-1020x702.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-768x529.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-1536x1058.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/south-pacific-food-fest-vendor-1920x1322.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crafts vendor at last year’s inaugural South Pacific Food Fest. \u003ccite>(Courtesy of Tokemoana Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In a lot of those spaces, the actual representation from Pacific Islanders is very minimal,” Taaga says. “It’s not really anyone’s fault.” So, she and Hurrell decided to create a space of their own — a festival where Polynesian/Pacific Islander cuisine would be front and center.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In short, Taaga says, “We wanted to create an event where Pacific Islanders do feel like it’s about them and this community.”\u003c/p>\n\u003cp>The night market aspect was mostly just to accommodate working people’s schedules and help create an atmosphere — with art, music and other cultural performances — where folks would want to stay and hang out for a while, instead of just grabbing a meal on the run.\u003c/p>\n\u003cp>This year’s South Pacific Food Fest will feature 16 food vendors, culled from over 60 applications—an outpouring of interest that speaks to the abundance of island food here in the Bay Area. In fact, the local Pacific Islander food scene’s robustness may come as a surprise to those outside of the community: Apart from the ubiquity of \u003ca href=\"https://www.kqed.org/arts/13911062/hawaiian-barbecue-bay-area-multicultural-oakland-ilava\">Hawaiian barbecue restaurants\u003c/a> across the region, many of these businesses are food trucks, pop-ups and catering operations. Often, they don’t have a brick-and-mortar presence and haven’t gotten a ton of press coverage.\u003c/p>\n\u003cfigure id=\"attachment_13966377\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966377\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie.jpg\" alt=\"Fijian meat pie cut open so that the meaty cross section is visible.\" width=\"2000\" height=\"2500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-800x1000.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1020x1275.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-160x200.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-768x960.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1229x1536.jpg 1229w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1638x2048.jpg 1638w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Bula-mince-n-cheese-pie-1920x2400.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A Fijian mince and cheese pie from Bula Pies Fiji. \u003ccite>(Courtesy of Bula Pies Fiji)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Taaga and Hurrell hope, then, is that the night market will help showcase the tremendous diversity of Pacific Island cuisine. Saturday’s food lineup will include flaky-crusted Fijian-style minced beef pies and smoked brisket pies from \u003ca href=\"https://www.instagram.com/bula.pies.fiji/?hl=en\">Bula Pies Fiji\u003c/a> and lamb curry from \u003ca href=\"https://www.instagram.com/fijianbbq/\">Fijian BBQ\u003c/a>. Tokemoana, whose brick-and-mortar restaurant in San Mateo closed last year, will sell Tongan braised turkey tails and feke (octopus in cream sauce). And the chef for \u003ca href=\"https://www.instagram.com/p/DA2RsuwPIfn/\">Saia’s Spot in East Palo Alto\u003c/a> — perhaps the Bay Area’s first Tongan restaurant whose heyday was during the early 2000s — is coming out of retirement to serve lu kapapulu, a Polynesian staple made with taro leaves and corned beef.\u003c/p>\n\u003cp>Meanwhile, other Pacific Islander–owned businesses will serve dishes not typically associated with the South Pacific — like \u003ca href=\"https://www.instagram.com/p/DAokxVUyJ2c/\">hibachi\u003c/a> plates and \u003ca href=\"https://www.instagram.com/p/DAhqJo7vZ6E/\">Cajun seafood boil\u003c/a>, prepared with an island twist. Dessert options will include \u003ca href=\"https://www.instagram.com/p/DAzWk1OSmO0/?hl=en\">Dole whip\u003c/a> and the Samoan cinnamon cake known as puligi. And yes, there will be plenty of \u003ca href=\"https://www.instagram.com/its_poly_bbq_/\">Hawaiian barbecue\u003c/a> too.\u003c/p>\n\u003cfigure id=\"attachment_13966379\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl.jpg\" alt=\"Braised turkey tails over rice in a small pot.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Tokemoanas-turkey-tail-bowl-1920x1081.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Braised turkey tails over rice — a Tongan specialty courtesy of Tokemoana. \u003ccite>(Courtesy of Tokemoana Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taaga recalls that when she first opened her diner-like San Mateo restaurant, so many American customers came and ordered things like teriyaki cheeseburgers and banana macadamia nut pancakes — in other words, dishes that aren’t really Tongan foods at all. But then they would see, and become curious about, the more traditional dishes on the menu.\u003c/p>\n\u003cp>She hopes the South Pacific Food Fest can function in a similar way. The event will, first and foremost, be an opportunity for the local Pacific Island community to come together. But she also hopes those outside of the community will come, perhaps drawn in by the promise of poke bowls and Hawaiian barbecue. And once they’re there? Hopefully, Taaga says, they’ll also try some of the lesser-known foods on offer.\u003c/p>\n\u003cp>“It’s an opportunity for these businesses to showcase their food and their culture to the outside world,” Taaga says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/south-pacific-food-fest-tickets-1039309180737?aff=oddtdtcreator\">\u003ci>South Pacific Food Fest\u003c/i>\u003c/a>\u003ci> will take place on Saturday, Oct. 12, from 4–10 p.m. at University Circle in East Palo Alto. Admission is free.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Food trucks tend to focus on meals that can be enjoyed on the go, so when I came across Shaddai, a new Guatemalan food truck in San Jose, I was shocked to see cooks walking steaming-hot bowls of pepián de gallina and caldo de res over to eager diners. More than that, the menu is huge — literally a banner as tall as the truck — and features hard-to-find specialties like chow mein tostadas and Guatemalan enchiladas.\u003c/p>\n\u003cp>Located in a bustling food truck park on the outskirts of downtown, Shaddai is the creation of Betxaida Lopez. Lopez and her family moved from the Guatemalan city of Tiquisate, Escuintla to San Jose when she was seven years old. As an adult, she started a housecleaning business with her mother, Irma Lopez. They often talked about opening a restaurant together but never expected the opportunity would come straight to their door.\u003c/p>\n\u003cp>“My brother is a contractor,” Lopez explains. “A guy who hired him couldn’t pay cash, so he offered him the truck.”\u003c/p>\n\u003cfigure id=\"attachment_13966136\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966136\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck.jpg\" alt='A food truck. The name on the logo reads, \"Shaddai Guatemalan Cuisine.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The truck is located in a food truck park just outside of downtown San Jose. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although Lopez’s professional kitchen experience up until that point was limited to a few months at a local pizzeria, she jumped at the opportunity. In the months before the truck launched, she and her mother cooked side by side until Lopez felt she had mastered her mother’s repertoire of traditional recipes and techniques.\u003c/p>\n\u003cp>Her hard work has paid off. The churrasco chapin at Shaddai feels like a plate you might be offered at a Lopez family barbecue. While it resembles the kind of carne asada plate you might find at other Latin American restaurants, the flavors and textures are distinctly Guatemalan. The grilled steak is loaded with chirmol, a charred tomato salsa; the black beans have been blended to a thick, pudding-like consistency; and the rice is speckled with peas and carrots. If you want the full family party experience, visit Shaddai on the weekends and sit under the gazebo adorned with string lights while brave diners sing Spanish oldies at the outdoor karaoke station and children play in the bounce house.\u003c/p>\n\u003cfigure id=\"attachment_13966137\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966137\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin.jpg\" alt=\"A Styrofoam plate with salsa-covered steak, rice, puréed beans and a side of tortillas.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The churrasco chapin is a distinctly Guatemalan take on the typical carne asada plate. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I heard one customer exclaim, “¡A la gran puchica voz!” (essentially, “damn!”) just from reading a sticker on Shaddai’s window — a reflection, perhaps, of how excited locals are to have a Guatemalan food option close to home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Most of our customers are Guatemalan,” says Lopez. “There’s no food truck or restaurant that’s Guatemalan in San Jose. People tell us they would travel to San Francisco, but now it’s here.” (While there are a small handful of \u003ca href=\"https://www.yelp.com/biz/antojitos-chapines-guatemala-and-mexican-food-san-jose\">Guatemalan-owned food businesses\u003c/a> in the area, none of them serve a full-fledged, exclusively Guatemalan menu like Shaddai’s.)\u003c/p>\n\u003cp>Since Shaddai is located in a parking lot packed with a variety of other food trucks, it also attracts a fair number of wandering customers unfamiliar with the cuisine. After all, it’s hard to walk past a menu promoting tostadas topped with chow mein and dry, salted cheese without doing a double-take. While that particular dish sounds like a strange, modern fusion, chow mein tostadas actually have roots in Guatemala’s Chinese immigrant community going back to the \u003ca href=\"http://web.archive.org/web/20130912105353/http://publicogt.com/2013/06/05/migraciaon-china-en-guatemala/\">early 1900s\u003c/a>. They remain a \u003ca href=\"https://lamag.com/news/essential-t-chow-mein-tostadas-at-guatemalteca-bakery-restaurant\">popular street food item\u003c/a> to this day. Another notable variation on tostadas is Shaddai’s garnachas: fresh tortilla chips topped with shredded beef along with the same salsa and curtido that accompany pupusas.\u003c/p>\n\u003cfigure id=\"attachment_13966138\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966138\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada.jpg\" alt=\"A tostada topped with ground beef, pickled beets and a slice of hard-boiled egg.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guatemala’s version of enchiladas consists of a tostada topped with ground beef, pickled beets and a slice of hard-boiled egg. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Lopez mentioned that her favorite dish is enchiladas, I nodded along in agreement, thinking of the saucy fried tortillas my family enjoys each week. Then Lopez clarified, “It’s way different from Mexican enchiladas.” As it turns out, the Guatemalan version is made by tossing ground meat in tomato sauce and loading it onto a tostada with mayo, lettuce, pickled beets and slices of hard-boiled egg. Every bite is fresh, bright and savory.\u003c/p>\n\u003cp>[aside postID='arts_13923359,arts_13954112,arts_13925233']Some items like pepián de gallina, a chicken stew made with pumpkin seeds and sesame seeds, are only available on weekends when the truck is fully staffed. “Pepián is our signature dish in Guatemala,” says Lopez. “It’s like the mole for Mexico. We would love to have it every day, but it’s delicate.”\u003c/p>\n\u003cp>There’s also always a surprise or two on the menu each weekend. In past weeks, Lopez has made frijol colorado con costillas, chiles rellenos, and an incredibly crisp version of fried chicken. I’ve tried almost everything. Among the weekend specials, one of my favorites is the rellenitos — plump, fried, sugar-coated ovals made from plantains and stuffed with sweet beans or manjar (a milk-based filling).\u003c/p>\n\u003cfigure id=\"attachment_13966140\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966140\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos.jpg\" alt=\"Sugar-coated rellenitos, a fried plantain pastry.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rellenitos, a sugar-coated dessert made with fried mashed plantains. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each plate of food at Shaddai comes staked with a toothpick that proudly waves a Guatemalan flag. It’s a reflection of Lopez’s pride for her home country and excitement to share the cuisine with the South Bay. These days, she and her mother cook together on the truck six days a week — a fulfillment of the elder Lopez’s lifelong dream.\u003c/p>\n\u003cp>“At a young age, my mom taught me to shoot for the stars,” Lopez says. “Little by little we’re getting there. It feels nice to say I’m a business owner.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/shaddai.cuisine/\">\u003ci>Shaddai Guatemalan Cuisine\u003c/i>\u003c/a>\u003ci> (1302 South 1st St., San Jose) is open Tuesday–Friday 11 a.m to 8 p.m., Saturday and Sunday 11 a.m.–10 p.m. Cash only.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13966134\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966134\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez.jpg\" alt=\"Two women — the operators of the Shaddai food truck — pose for a portrait in front of the truck.\" width=\"2000\" height=\"1373\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-800x549.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-1020x700.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-768x527.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-1536x1054.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-1920x1318.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Irma (lef) and Betxaida Lopez. \u003ccite>(Courtesy of Shaddai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food trucks tend to focus on meals that can be enjoyed on the go, so when I came across Shaddai, a new Guatemalan food truck in San Jose, I was shocked to see cooks walking steaming-hot bowls of pepián de gallina and caldo de res over to eager diners. More than that, the menu is huge — literally a banner as tall as the truck — and features hard-to-find specialties like chow mein tostadas and Guatemalan enchiladas.\u003c/p>\n\u003cp>Located in a bustling food truck park on the outskirts of downtown, Shaddai is the creation of Betxaida Lopez. Lopez and her family moved from the Guatemalan city of Tiquisate, Escuintla to San Jose when she was seven years old. As an adult, she started a housecleaning business with her mother, Irma Lopez. They often talked about opening a restaurant together but never expected the opportunity would come straight to their door.\u003c/p>\n\u003cp>“My brother is a contractor,” Lopez explains. “A guy who hired him couldn’t pay cash, so he offered him the truck.”\u003c/p>\n\u003cfigure id=\"attachment_13966136\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966136\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck.jpg\" alt='A food truck. The name on the logo reads, \"Shaddai Guatemalan Cuisine.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Truck-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The truck is located in a food truck park just outside of downtown San Jose. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although Lopez’s professional kitchen experience up until that point was limited to a few months at a local pizzeria, she jumped at the opportunity. In the months before the truck launched, she and her mother cooked side by side until Lopez felt she had mastered her mother’s repertoire of traditional recipes and techniques.\u003c/p>\n\u003cp>Her hard work has paid off. The churrasco chapin at Shaddai feels like a plate you might be offered at a Lopez family barbecue. While it resembles the kind of carne asada plate you might find at other Latin American restaurants, the flavors and textures are distinctly Guatemalan. The grilled steak is loaded with chirmol, a charred tomato salsa; the black beans have been blended to a thick, pudding-like consistency; and the rice is speckled with peas and carrots. If you want the full family party experience, visit Shaddai on the weekends and sit under the gazebo adorned with string lights while brave diners sing Spanish oldies at the outdoor karaoke station and children play in the bounce house.\u003c/p>\n\u003cfigure id=\"attachment_13966137\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966137\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin.jpg\" alt=\"A Styrofoam plate with salsa-covered steak, rice, puréed beans and a side of tortillas.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Churrasco-Chapin-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The churrasco chapin is a distinctly Guatemalan take on the typical carne asada plate. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I heard one customer exclaim, “¡A la gran puchica voz!” (essentially, “damn!”) just from reading a sticker on Shaddai’s window — a reflection, perhaps, of how excited locals are to have a Guatemalan food option close to home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Most of our customers are Guatemalan,” says Lopez. “There’s no food truck or restaurant that’s Guatemalan in San Jose. People tell us they would travel to San Francisco, but now it’s here.” (While there are a small handful of \u003ca href=\"https://www.yelp.com/biz/antojitos-chapines-guatemala-and-mexican-food-san-jose\">Guatemalan-owned food businesses\u003c/a> in the area, none of them serve a full-fledged, exclusively Guatemalan menu like Shaddai’s.)\u003c/p>\n\u003cp>Since Shaddai is located in a parking lot packed with a variety of other food trucks, it also attracts a fair number of wandering customers unfamiliar with the cuisine. After all, it’s hard to walk past a menu promoting tostadas topped with chow mein and dry, salted cheese without doing a double-take. While that particular dish sounds like a strange, modern fusion, chow mein tostadas actually have roots in Guatemala’s Chinese immigrant community going back to the \u003ca href=\"http://web.archive.org/web/20130912105353/http://publicogt.com/2013/06/05/migraciaon-china-en-guatemala/\">early 1900s\u003c/a>. They remain a \u003ca href=\"https://lamag.com/news/essential-t-chow-mein-tostadas-at-guatemalteca-bakery-restaurant\">popular street food item\u003c/a> to this day. Another notable variation on tostadas is Shaddai’s garnachas: fresh tortilla chips topped with shredded beef along with the same salsa and curtido that accompany pupusas.\u003c/p>\n\u003cfigure id=\"attachment_13966138\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966138\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada.jpg\" alt=\"A tostada topped with ground beef, pickled beets and a slice of hard-boiled egg.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Enchilada-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guatemala’s version of enchiladas consists of a tostada topped with ground beef, pickled beets and a slice of hard-boiled egg. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Lopez mentioned that her favorite dish is enchiladas, I nodded along in agreement, thinking of the saucy fried tortillas my family enjoys each week. Then Lopez clarified, “It’s way different from Mexican enchiladas.” As it turns out, the Guatemalan version is made by tossing ground meat in tomato sauce and loading it onto a tostada with mayo, lettuce, pickled beets and slices of hard-boiled egg. Every bite is fresh, bright and savory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Some items like pepián de gallina, a chicken stew made with pumpkin seeds and sesame seeds, are only available on weekends when the truck is fully staffed. “Pepián is our signature dish in Guatemala,” says Lopez. “It’s like the mole for Mexico. We would love to have it every day, but it’s delicate.”\u003c/p>\n\u003cp>There’s also always a surprise or two on the menu each weekend. In past weeks, Lopez has made frijol colorado con costillas, chiles rellenos, and an incredibly crisp version of fried chicken. I’ve tried almost everything. Among the weekend specials, one of my favorites is the rellenitos — plump, fried, sugar-coated ovals made from plantains and stuffed with sweet beans or manjar (a milk-based filling).\u003c/p>\n\u003cfigure id=\"attachment_13966140\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966140\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos.jpg\" alt=\"Sugar-coated rellenitos, a fried plantain pastry.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Rellenitos-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rellenitos, a sugar-coated dessert made with fried mashed plantains. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each plate of food at Shaddai comes staked with a toothpick that proudly waves a Guatemalan flag. It’s a reflection of Lopez’s pride for her home country and excitement to share the cuisine with the South Bay. These days, she and her mother cook together on the truck six days a week — a fulfillment of the elder Lopez’s lifelong dream.\u003c/p>\n\u003cp>“At a young age, my mom taught me to shoot for the stars,” Lopez says. “Little by little we’re getting there. It feels nice to say I’m a business owner.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/shaddai.cuisine/\">\u003ci>Shaddai Guatemalan Cuisine\u003c/i>\u003c/a>\u003ci> (1302 South 1st St., San Jose) is open Tuesday–Friday 11 a.m to 8 p.m., Saturday and Sunday 11 a.m.–10 p.m. Cash only.\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13966134\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13966134\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez.jpg\" alt=\"Two women — the operators of the Shaddai food truck — pose for a portrait in front of the truck.\" width=\"2000\" height=\"1373\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-800x549.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-1020x700.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-160x110.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-768x527.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-1536x1054.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/10/Irma-Left-and-Betxaida-Right-Lopez-1920x1318.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Irma (lef) and Betxaida Lopez. \u003ccite>(Courtesy of Shaddai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"title": "San Jose’s Little Saigon Gets Its First Night Market",
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"content": "\u003cp>For many Bay Area food lovers, it has been \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">cold boba summer\u003c/a>, a hot-dog-at-the-\u003ca href=\"https://www.kqed.org/arts/13960687/oakland-ballers-baseball-summertime-fans\">Ballers’-game\u003c/a> summer and, perhaps more than anything, a \u003ca href=\"https://www.sfchronicle.com/sf/article/night-markets-19497739.php\">summer of bustling outdoor night markets\u003c/a>. \u003ca href=\"https://oaklandside.org/2024/05/23/prescott-night-market-food-lineup-west-oakland/\">West Oakland\u003c/a> recently kicked off a food-centric, thrillingly multicultural monthly night market. San Francisco’s Sunset district will reprise a \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/sunset-night-market-vendors-19574731.php\">super-sized version\u003c/a> of its popular Irving Street night market in August and September, featuring as many as 150 vendors.\u003c/p>\n\u003cp>And now, for the first time, Eastside San Jose is getting its own night market: the \u003ca href=\"https://www.mvbl.co/storyroad/\">Story Road Night Market\u003c/a>, a heavily Vietnamese-focused event located in the Grand Century Mall parking lot. There, right in the heart of Little Saigon, food vendors will grill meat skewers and ladle out cups of cold chè while retail pop-ups sell trading cards, scented candles and handmade plushies — all amid a full lineup of cultural performances.\u003c/p>\n\u003cp>Co-produced by San Jose street food event organizer \u003ca href=\"https://www.mvbl.co/\">Moveable Feast\u003c/a>, the new night market will debut this weekend, July 26–27, with later editions scheduled for September and October.\u003c/p>\n\u003cp>Like many of the other Bay Area night market events, Story Road Night Market draws its inspiration from the lively late-night street markets that are a staple in cities throughout Asia. Ryan Sebastian, Moveable Feast’s founder and CEO, says his company’s night markets differ from its more standard, Off the Grid–style food truck events in terms of their larger scale and later hours, and also their inclusion of non-food retail vendors, many of which are part of San Jose’s vibrant pop-up maker community. It might not be \u003ci>quite\u003c/i> as sprawling and idiosyncratic as your average Taipei night market, but, as Sebastian puts it, “It’s not just eight food trucks in a parking lot.”\u003c/p>\n\u003cfigure id=\"attachment_13961555\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961555\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor.jpg\" alt=\"A market vendor sells plushies.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vendor selling plushies at a past Moveable Feast night market event. \u003ccite>(Courtesy of Moveable Feast)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the food vendors will be Vietnamese, or even Asian American, necessarily. There will also be food trucks slinging birria tacos and Nashville hot chicken sandwiches. But one of the virtues of the night market’s tighter cultural focus is the sheer variety of Vietnamese foods that will be on offer — not just the most famous dishes like phở and bánh mì, says Moveable Feast events manager Yaneth Lopez, but also other street food dishes that “go great with beer.” (There will be a beer garden on the premises, after all.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='news_11963136,arts_13904913,arts_13954983']\u003c/span>Here’s where the location right outside \u003ca href=\"https://www.sanjose.org/attraction/grand-century-mall\">Grand Century\u003c/a> — a nearly all-Vietnamese shopping mall — really sets the night market apart. About a third of the food stalls will be occupied by traditional Vietnamese restaurants from the food court or the adjacent Vietnam Town shopping plaza.\u003c/p>\n\u003cp>So, on the one hand, Story Road Night Market visitors will be able to partake in the kind of trendy, hybridized food that you usually find at this kind of event: Portuguese egg tarts with Asian flavors like pandan and durian from \u003ca href=\"https://www.instagram.com/a.m.patisserie/?hl=en\">A&M Patisserie\u003c/a>, Filipino-Mexican fusion tacos from \u003ca href=\"https://www.instagram.com/loskuyas/?hl=en\">Los Kuyas\u003c/a> and, of course, \u003ca href=\"https://www.instagram.com/hotboichilioil/?hl=en\">artisanal chili crunch\u003c/a>.\u003c/p>\n\u003cp>At the same time, Grand Century food court staple Cháo Vịt Thanh Đa will be grilling skewered meat, snails and squid, perfuming the air with their enticing, smoky aroma. \u003ca href=\"https://www.instagram.com/anvatnhacam.sj/\">Ăn Vặt Nhà Cam\u003c/a>, a newcomer to Vietnam Town, will be on hand to sell, among other dishes, chicken feet in Thai sauce. Meanwhile, longtime farmers market pop-up darling \u003ca href=\"https://www.kqed.org/news/11963136/flavor-profile-beyond-banh-mi-san-jose-pop-up-plays-with-classics-of-vietnamese-cuisine\">Hết Sẩy\u003c/a> straddles the old and new, serving hard-to-find regional specialties from the Mekong River Delta, often with a Bay Area twist. At the night market, they’ll be serving their signature bánh mì thịt kho tàu, a sandwich filled with braised pork belly, chopped egg, pickled mustard greens and bird’s eye chilies. They’ll also be one of a couple vendors selling \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">chè\u003c/a>, the dessert beverage made up of shaved ice and assorted fruits and jellies — the ideal summer refresher.\u003c/p>\n\u003cfigure id=\"attachment_13961557\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed.jpg\" alt=\"A pop-up restaurant worker ladles broth over a banh mi sandwich.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hết Sẩy’s signature pork belly banh mi. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The cool thing about having the vendors outside is you can actually see them making these things instead of just reading them on a menu,” says Natalie Truong, Moveable Feast’s catering and operations specialist. In other words, for visitors who aren’t already intimately familiar with Vietnamese cuisine, it will be a relatively unintimidating chance to try something new.\u003c/p>\n\u003cp>Sebastian says the Bay Area’s current night market renaissance can trace its roots back to the height of the pandemic, when all big community gatherings were shut down completely. As it turns out, night markets have been one of the best responses to the “need to establish community connection and combat loneliness,” he says. Meanwhile, as cities and neighborhoods launched successful night market events, everyone in the world of city economic development has been watching and learning. The upshot? Companies like Moveable Feast have been inundated with requests from cities that want to put money into launching a night market — more requests than they have the capacity to fulfill, Sebastian says.\u003c/p>\n\u003cfigure id=\"attachment_13961543\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961543\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market.jpg\" alt=\"Visitors to a night market. lit up against the darkness, eating and mingling at picnic tables.\" width=\"1920\" height=\"1081\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-1536x865.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bustling scene after dark at one of Moveable Feast’s previous night market events. \u003ccite>(Courtesy of Moveable Feast)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the Story Road Night Market series came about because of one such request: San Jose District 7 Councilmember Bien Doan reached out to Moveable Feast after raising some money to help fund the night market, and the newly formed Story Road Business Association also chipped in — all with the goal of building community, drawing new visitors to the district and creating some buzz.\u003c/p>\n\u003cp>“Little Saigon, it’s already known for its food,” Sebastian says. And if all goes according to plan, the night market should make a convincing case to newcomers for what most folks who live in San Jose already know — that this little half-mile stretch of Story Road has one of the greatest concentrations of delicious food in the entire Bay Area.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.mvbl.co/storyroad/#event-info\">\u003ci>Story Road Night Market\u003c/i>\u003c/a>\u003ci> will take place on Friday, July 26, and Saturday, July 27, from 4–10 p.m., in the Grand Century Mall’s (1111 Story Rd., San Jose) western parking lot — the side adjacent to Vietnam Town. Both parking and admission are free. The market will take place again Sept. 6–7 and Oct. 11–12.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many Bay Area food lovers, it has been \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">cold boba summer\u003c/a>, a hot-dog-at-the-\u003ca href=\"https://www.kqed.org/arts/13960687/oakland-ballers-baseball-summertime-fans\">Ballers’-game\u003c/a> summer and, perhaps more than anything, a \u003ca href=\"https://www.sfchronicle.com/sf/article/night-markets-19497739.php\">summer of bustling outdoor night markets\u003c/a>. \u003ca href=\"https://oaklandside.org/2024/05/23/prescott-night-market-food-lineup-west-oakland/\">West Oakland\u003c/a> recently kicked off a food-centric, thrillingly multicultural monthly night market. San Francisco’s Sunset district will reprise a \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/sunset-night-market-vendors-19574731.php\">super-sized version\u003c/a> of its popular Irving Street night market in August and September, featuring as many as 150 vendors.\u003c/p>\n\u003cp>And now, for the first time, Eastside San Jose is getting its own night market: the \u003ca href=\"https://www.mvbl.co/storyroad/\">Story Road Night Market\u003c/a>, a heavily Vietnamese-focused event located in the Grand Century Mall parking lot. There, right in the heart of Little Saigon, food vendors will grill meat skewers and ladle out cups of cold chè while retail pop-ups sell trading cards, scented candles and handmade plushies — all amid a full lineup of cultural performances.\u003c/p>\n\u003cp>Co-produced by San Jose street food event organizer \u003ca href=\"https://www.mvbl.co/\">Moveable Feast\u003c/a>, the new night market will debut this weekend, July 26–27, with later editions scheduled for September and October.\u003c/p>\n\u003cp>Like many of the other Bay Area night market events, Story Road Night Market draws its inspiration from the lively late-night street markets that are a staple in cities throughout Asia. Ryan Sebastian, Moveable Feast’s founder and CEO, says his company’s night markets differ from its more standard, Off the Grid–style food truck events in terms of their larger scale and later hours, and also their inclusion of non-food retail vendors, many of which are part of San Jose’s vibrant pop-up maker community. It might not be \u003ci>quite\u003c/i> as sprawling and idiosyncratic as your average Taipei night market, but, as Sebastian puts it, “It’s not just eight food trucks in a parking lot.”\u003c/p>\n\u003cfigure id=\"attachment_13961555\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961555\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor.jpg\" alt=\"A market vendor sells plushies.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/night-market-vendor-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vendor selling plushies at a past Moveable Feast night market event. \u003ccite>(Courtesy of Moveable Feast)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not all of the food vendors will be Vietnamese, or even Asian American, necessarily. There will also be food trucks slinging birria tacos and Nashville hot chicken sandwiches. But one of the virtues of the night market’s tighter cultural focus is the sheer variety of Vietnamese foods that will be on offer — not just the most famous dishes like phở and bánh mì, says Moveable Feast events manager Yaneth Lopez, but also other street food dishes that “go great with beer.” (There will be a beer garden on the premises, after all.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>Here’s where the location right outside \u003ca href=\"https://www.sanjose.org/attraction/grand-century-mall\">Grand Century\u003c/a> — a nearly all-Vietnamese shopping mall — really sets the night market apart. About a third of the food stalls will be occupied by traditional Vietnamese restaurants from the food court or the adjacent Vietnam Town shopping plaza.\u003c/p>\n\u003cp>So, on the one hand, Story Road Night Market visitors will be able to partake in the kind of trendy, hybridized food that you usually find at this kind of event: Portuguese egg tarts with Asian flavors like pandan and durian from \u003ca href=\"https://www.instagram.com/a.m.patisserie/?hl=en\">A&M Patisserie\u003c/a>, Filipino-Mexican fusion tacos from \u003ca href=\"https://www.instagram.com/loskuyas/?hl=en\">Los Kuyas\u003c/a> and, of course, \u003ca href=\"https://www.instagram.com/hotboichilioil/?hl=en\">artisanal chili crunch\u003c/a>.\u003c/p>\n\u003cp>At the same time, Grand Century food court staple Cháo Vịt Thanh Đa will be grilling skewered meat, snails and squid, perfuming the air with their enticing, smoky aroma. \u003ca href=\"https://www.instagram.com/anvatnhacam.sj/\">Ăn Vặt Nhà Cam\u003c/a>, a newcomer to Vietnam Town, will be on hand to sell, among other dishes, chicken feet in Thai sauce. Meanwhile, longtime farmers market pop-up darling \u003ca href=\"https://www.kqed.org/news/11963136/flavor-profile-beyond-banh-mi-san-jose-pop-up-plays-with-classics-of-vietnamese-cuisine\">Hết Sẩy\u003c/a> straddles the old and new, serving hard-to-find regional specialties from the Mekong River Delta, often with a Bay Area twist. At the night market, they’ll be serving their signature bánh mì thịt kho tàu, a sandwich filled with braised pork belly, chopped egg, pickled mustard greens and bird’s eye chilies. They’ll also be one of a couple vendors selling \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">chè\u003c/a>, the dessert beverage made up of shaved ice and assorted fruits and jellies — the ideal summer refresher.\u003c/p>\n\u003cfigure id=\"attachment_13961557\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed.jpg\" alt=\"A pop-up restaurant worker ladles broth over a banh mi sandwich.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/230818-HetSayRestaurant-05-BL_qed-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Hết Sẩy’s signature pork belly banh mi. \u003ccite>(Beth LaBerge/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The cool thing about having the vendors outside is you can actually see them making these things instead of just reading them on a menu,” says Natalie Truong, Moveable Feast’s catering and operations specialist. In other words, for visitors who aren’t already intimately familiar with Vietnamese cuisine, it will be a relatively unintimidating chance to try something new.\u003c/p>\n\u003cp>Sebastian says the Bay Area’s current night market renaissance can trace its roots back to the height of the pandemic, when all big community gatherings were shut down completely. As it turns out, night markets have been one of the best responses to the “need to establish community connection and combat loneliness,” he says. Meanwhile, as cities and neighborhoods launched successful night market events, everyone in the world of city economic development has been watching and learning. The upshot? Companies like Moveable Feast have been inundated with requests from cities that want to put money into launching a night market — more requests than they have the capacity to fulfill, Sebastian says.\u003c/p>\n\u003cfigure id=\"attachment_13961543\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961543\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market.jpg\" alt=\"Visitors to a night market. lit up against the darkness, eating and mingling at picnic tables.\" width=\"1920\" height=\"1081\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/moveable-night-market-1536x865.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bustling scene after dark at one of Moveable Feast’s previous night market events. \u003ccite>(Courtesy of Moveable Feast)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In fact, the Story Road Night Market series came about because of one such request: San Jose District 7 Councilmember Bien Doan reached out to Moveable Feast after raising some money to help fund the night market, and the newly formed Story Road Business Association also chipped in — all with the goal of building community, drawing new visitors to the district and creating some buzz.\u003c/p>\n\u003cp>“Little Saigon, it’s already known for its food,” Sebastian says. And if all goes according to plan, the night market should make a convincing case to newcomers for what most folks who live in San Jose already know — that this little half-mile stretch of Story Road has one of the greatest concentrations of delicious food in the entire Bay Area.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mvbl.co/storyroad/#event-info\">\u003ci>Story Road Night Market\u003c/i>\u003c/a>\u003ci> will take place on Friday, July 26, and Saturday, July 27, from 4–10 p.m., in the Grand Century Mall’s (1111 Story Rd., San Jose) western parking lot — the side adjacent to Vietnam Town. Both parking and admission are free. The market will take place again Sept. 6–7 and Oct. 11–12.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Many Friday nights, I’ve pulled up to the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> Costco to grab a quick, comforting dinner — not of the warehouse retailer’s famously cheap hot dogs and rotisserie chicken, but something much better: a heaping arroz con gandules combo plate from the food truck parked outside.\u003c/p>\n\u003cp>Such are the pleasures of \u003ca href=\"https://www.instagram.com/boriquakitchen/\">Boriqua Kitchen\u003c/a>. As the Bay Area’s only Puerto Rican food truck, it has routinely drawn big crowds at its regular stops — in Richmond, Vallejo and Oakland — where customers line up for chef-owner Darren Anthony Lamboy’s signature “#21 Roberto Clemente” (fried boneless chicken thigh pieces with rice, beans and sweet plantains); its crisp, garlicky tostones; and perhaps my favorite empanadas in the Bay — the deep-fried Puerto Rican variety, stuffed chock-full with incredibly juicy, well-seasoned ground beef.\u003c/p>\n\u003cfigure id=\"attachment_13960349\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13960349 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg\" alt='A wooden menu signboard reads \"Puerto Rican Street Food\" at the top.' width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boriqua 2.0 will expand on its old menu (pictured here) with a number of homestyle specials. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All until this past spring, anyway, when Lamboy \u003ca href=\"https://www.instagram.com/p/C4v8Sy9v91g/?img_index=1\">announced that the business was closing\u003c/a>, at least until he was able to secure enough funds to purchase a new food truck.\u003c/p>\n\u003cp>Good news, though, for longtime customers in need of their sofrito and mayuketchup fix: Just three months later, Lamboy was in fact able to buy that new truck. Now, if all goes according to plan, the chef will launch Boriqua Kitchen 2.0 in the next couple of weeks — with an updated menu he promises will be bigger and better than ever.\u003c/p>\n\u003cp>Born and raised in Jersey City, New Jersey (with its robust Puerto Rican community), Lamboy has been a staple of the Bay Area’s small but growing Puerto Rican food scene since the mid-2010s. He briefly helped out at \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a> — a legendary, now-shuttered spot inside an Oakland convenience store — before attending culinary school and then launching Boriqua Kitchen in 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But after six and a half years, the old trailer had accumulated a lot of wear and tear and needed to be brought up to code, Lamboy explains. “It served its purpose,” he says. “It was time to get a new one.”\u003c/p>\n\u003cp>Part of what the shiny new truck, along with a new commissary kitchen in Albany̦, will allow Lamboy to do is expand his menu beyond its six or seven best-known staples. So he plans to bring back his alcapurria — the custardy, oblong beef picadillo fritters — which many regard to be the \u003ca href=\"https://sf.eater.com/2019/9/24/20881911/puerto-rican-food-alcapurrias-bay-area-food-truck-boriqua-kitchen\">best in the Bay Area\u003c/a>, but rarely showed up on the menu the past couple of years. He’ll serve mini mofongos (mashed fried plantains) and, as an occasional special, the slow-roasted, crispy-skinned pork shoulder known as pernil.\u003c/p>\n\u003cfigure id=\"attachment_13960350\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960350\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg\" alt=\"Fried pork chops over yellow rice in a takeout carton.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘piñones’ fried pork chop meal. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13919177,arts_13920581']\u003c/span>\u003c/span>Indeed, Lamboy says he’s most excited about the opportunity to offer more “authentic” homestyle chef’s specials — dishes like sancocho, a hearty meat-and-vegetable stew, and his homemade rum cake. “That’s what I want to be known for: being authentic and consistent,” Lamboy says. “Those are the two things I take to the heart.”\u003c/p>\n\u003cp>As for Boriqua Kitchen’s grand reopening, Lamboy says the new truck is currently en route. If there isn’t an unexpected delay, he hopes to relaunch the business with an all-day celebration in the park — maybe at Lake Merritt, though he hasn’t yet decided on the exact time and place.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/boriquakitchen/\">\u003ci>Follow Boriqua Kitchen on Instagram\u003c/i>\u003c/a>\u003ci> for updates on the food truck’s schedule and reopening date.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many Friday nights, I’ve pulled up to the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> Costco to grab a quick, comforting dinner — not of the warehouse retailer’s famously cheap hot dogs and rotisserie chicken, but something much better: a heaping arroz con gandules combo plate from the food truck parked outside.\u003c/p>\n\u003cp>Such are the pleasures of \u003ca href=\"https://www.instagram.com/boriquakitchen/\">Boriqua Kitchen\u003c/a>. As the Bay Area’s only Puerto Rican food truck, it has routinely drawn big crowds at its regular stops — in Richmond, Vallejo and Oakland — where customers line up for chef-owner Darren Anthony Lamboy’s signature “#21 Roberto Clemente” (fried boneless chicken thigh pieces with rice, beans and sweet plantains); its crisp, garlicky tostones; and perhaps my favorite empanadas in the Bay — the deep-fried Puerto Rican variety, stuffed chock-full with incredibly juicy, well-seasoned ground beef.\u003c/p>\n\u003cfigure id=\"attachment_13960349\" class=\"wp-caption alignleft\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13960349 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg\" alt='A wooden menu signboard reads \"Puerto Rican Street Food\" at the top.' width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign-1536x2048.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-sign.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Boriqua 2.0 will expand on its old menu (pictured here) with a number of homestyle specials. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All until this past spring, anyway, when Lamboy \u003ca href=\"https://www.instagram.com/p/C4v8Sy9v91g/?img_index=1\">announced that the business was closing\u003c/a>, at least until he was able to secure enough funds to purchase a new food truck.\u003c/p>\n\u003cp>Good news, though, for longtime customers in need of their sofrito and mayuketchup fix: Just three months later, Lamboy was in fact able to buy that new truck. Now, if all goes according to plan, the chef will launch Boriqua Kitchen 2.0 in the next couple of weeks — with an updated menu he promises will be bigger and better than ever.\u003c/p>\n\u003cp>Born and raised in Jersey City, New Jersey (with its robust Puerto Rican community), Lamboy has been a staple of the Bay Area’s small but growing Puerto Rican food scene since the mid-2010s. He briefly helped out at \u003ca href=\"https://eastbayexpress.com/borinquen-soul-dishes-out-puerto-rican-grandma-food-inside-an-oakland-convenience-store-2-1/\">Borinquen Soul\u003c/a> — a legendary, now-shuttered spot inside an Oakland convenience store — before attending culinary school and then launching Boriqua Kitchen in 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But after six and a half years, the old trailer had accumulated a lot of wear and tear and needed to be brought up to code, Lamboy explains. “It served its purpose,” he says. “It was time to get a new one.”\u003c/p>\n\u003cp>Part of what the shiny new truck, along with a new commissary kitchen in Albany̦, will allow Lamboy to do is expand his menu beyond its six or seven best-known staples. So he plans to bring back his alcapurria — the custardy, oblong beef picadillo fritters — which many regard to be the \u003ca href=\"https://sf.eater.com/2019/9/24/20881911/puerto-rican-food-alcapurrias-bay-area-food-truck-boriqua-kitchen\">best in the Bay Area\u003c/a>, but rarely showed up on the menu the past couple of years. He’ll serve mini mofongos (mashed fried plantains) and, as an occasional special, the slow-roasted, crispy-skinned pork shoulder known as pernil.\u003c/p>\n\u003cfigure id=\"attachment_13960350\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960350\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg\" alt=\"Fried pork chops over yellow rice in a takeout carton.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/boriqua-pork-chop-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ‘piñones’ fried pork chop meal. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Indeed, Lamboy says he’s most excited about the opportunity to offer more “authentic” homestyle chef’s specials — dishes like sancocho, a hearty meat-and-vegetable stew, and his homemade rum cake. “That’s what I want to be known for: being authentic and consistent,” Lamboy says. “Those are the two things I take to the heart.”\u003c/p>\n\u003cp>As for Boriqua Kitchen’s grand reopening, Lamboy says the new truck is currently en route. If there isn’t an unexpected delay, he hopes to relaunch the business with an all-day celebration in the park — maybe at Lake Merritt, though he hasn’t yet decided on the exact time and place.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/boriquakitchen/\">\u003ci>Follow Boriqua Kitchen on Instagram\u003c/i>\u003c/a>\u003ci> for updates on the food truck’s schedule and reopening date.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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