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"content": "\u003cfigure id=\"attachment_13958470\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958470\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics.jpg\" alt=\"Illustration: Two men devour tacos and burritos while pouring hot sauce from squeeze bottles directly into their mouths.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s La Victoria Taqueria (aka La Vic’s), is famous for its orange sauce — and for feeding hungry college students until 3 a.m. \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>I’ve never stumbled into \u003ca href=\"https://www.lavicsj.com/\">La Victoria Taqueria\u003c/a> at 2 o’clock in the morning, bleary-eyed and half-starving midway through a six-hour cram session during finals week at San Jose State. Never crushed a plate of carne asada fries, half-drunk, after a night of dancing at Agenda or SJ Live back in the day.\u003c/p>\n\u003cp>So my devotion to La Vic’s legendary orange sauce — the creamy, chile-flecked condiment that spawned a hundred imitators — is merely practical rather than religious. I just think it’s one of the most delicious hot sauces in the Bay Area. Almost certainly the most delicious you can get your hands on at 3 a.m.\u003c/p>\n\u003cp>And after our recent late-night visit, I think I understand the hype.\u003c/p>\n\u003cp>Open since 1998, the original San Carlos Street location of La Vic’s sits kitty-corner to SJSU’s main campus, inside a cheery, slightly ramshackle old house — like a cartoon Victorian where a child detective goes mystery hunting. The family-owned taqueria offers a very standard college town burrito shop menu: enormously overstuffed tacos and burritos, quesadillas and loaded nachos and fries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The only difference is that everywhere you look, there’s orange sauce. Twelve-ounce squeeze bottles on every table, and lined up in the fridge case behind the counter. Multiple orange sauce posters on the walls. College kids — so many college kids, in gym shorts or decked out for a night at the club — ordering extra tubs of orange sauce to go with their takeout burritos. Even the cup for our agua fresca was decorated with a picture of a bottle of orange sauce. (“Orange you glad you tried,” reads the tagline.)\u003c/p>\n\u003cfigure id=\"attachment_13958473\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958473\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg\" alt=\"Illustration: Exterior of La Victoria Taqueria, in an old Victorian house, lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original La Vic’s is located in downtown San Jose, right across the street from San Jose State University. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look, if we’re being strictly honest, there are plenty of taquerias in San Jose — and all around the Bay — where you can get a tastier, more well-constructed burrito than the ones La Vic’s is rolling out these days. You can find more flavorful carnitas and juicier, less gristly carne asada. There are other restaurants that do a better job of piling meat and cheese on top of French fries.\u003c/p>\n\u003cp>But man does that orange sauce paper over a thousand sins.\u003c/p>\n\u003cp>Like any well-guarded family recipe, the actual contents of the sauce are shrouded in secrecy and wild speculation. In \u003ca href=\"https://www.mercurynews.com/2022/07/07/san-jose-orange-sauce-taco-burrito-la-victoria-recipe/\">public interviews\u003c/a>, La Vic’s owners have only revealed a handful of obvious ingredients: garlic, onions, tomatoes, dried red chiles. Meanwhile, orange-sauce conspiracy theorists have long debated the source of the sauce’s telltale creaminess, which has been rumored to come from crushed-up crackers, mayonnaise and even leftover chorizo grease (!). The restaurant, for its part, stresses that the sauce has always been \u003ca href=\"https://www.sfgate.com/food/article/La-Victoria-orange-sauce-is-secret-17081821.php\">100% vegan\u003c/a>. (I, and most \u003ca href=\"https://www.reddit.com/r/SalsaSnobs/comments/191wyaw/update_la_victorias_orange_sauce_aka_san_jose/\">copycat recipes\u003c/a>, suspect the creaminess just comes from emulsified vegetable oil.)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13958041,arts_13955884,arts_13954983']\u003c/span>\u003c/span>Whatever the secret, La Vic’s orange sauce is delicious. It has a bright, garlicky heat that immediately perks up the palate and a tanginess that keeps it from being overly heavy, making it a natural foil to salty grilled meats. And we loved how the sauce’s slightly dense, creamy texture allows it to cling to surfaces instead of making the food soggy like your typical watery salsa.\u003c/p>\n\u003cp>We also figured out how, if you order smartly, you can put together a legitimately solid meal at La Vic’s, even apart from squirting orange sauce onto every bite. First pro tip: It’s the super tacos, not the burritos, that are the star of the menu, especially if you order them with lengua, which is the tastiest and most tender of the meat options. The super tacos feature thick, double-stacked tortillas that the taqueros will crisp up on request, and they’re loaded with guacamole and sour cream, which provide a refreshing tang.\u003c/p>\n\u003cp>Second tip: Don’t sleep on the zippy and criminally underrated green sauce, which some La Vic’s loyalists like even better than the orange sauce.\u003c/p>\n\u003cp>Third: It’s true that the carne asada fries, which come loaded with steak, nacho cheese, sour cream and guac, are the ideal drunk food. But the fries here aren’t especially crispy, and it’s only a matter of minutes before the whole thing turns into a soggy mess. Consider instead the nachos. They have a much more resilient crunch and are, in my view, the perfect vessel for orange sauce.\u003c/p>\n\u003cp>Unless you count my own cooking, that is. Like so many other La Vic’s initiates, I dropped $8 on a bottle of the sauce to bring home — to test if it does, in fact, taste amazing on everything, like so many of the glowing reviews I’d read. For the past couple of weeks, I’ve been putting it on scrambled eggs and homemade carnitas, stirring it into bowls of rice and beans. And it really is true: I haven’t been disappointed yet.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavicsj.com/\">\u003ci>La Victoria Taqueria\u003c/i>\u003c/a>\u003ci> has six Bay Area locations, mostly in San Jose. The original location at 140 E. San Carlos St. is open from 7 a.m.–3 a.m. daily.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The only difference is that everywhere you look, there’s orange sauce. Twelve-ounce squeeze bottles on every table, and lined up in the fridge case behind the counter. Multiple orange sauce posters on the walls. College kids — so many college kids, in gym shorts or decked out for a night at the club — ordering extra tubs of orange sauce to go with their takeout burritos. Even the cup for our agua fresca was decorated with a picture of a bottle of orange sauce. (“Orange you glad you tried,” reads the tagline.)\u003c/p>\n\u003cfigure id=\"attachment_13958473\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958473\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg\" alt=\"Illustration: Exterior of La Victoria Taqueria, in an old Victorian house, lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original La Vic’s is located in downtown San Jose, right across the street from San Jose State University. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look, if we’re being strictly honest, there are plenty of taquerias in San Jose — and all around the Bay — where you can get a tastier, more well-constructed burrito than the ones La Vic’s is rolling out these days. You can find more flavorful carnitas and juicier, less gristly carne asada. There are other restaurants that do a better job of piling meat and cheese on top of French fries.\u003c/p>\n\u003cp>But man does that orange sauce paper over a thousand sins.\u003c/p>\n\u003cp>Like any well-guarded family recipe, the actual contents of the sauce are shrouded in secrecy and wild speculation. In \u003ca href=\"https://www.mercurynews.com/2022/07/07/san-jose-orange-sauce-taco-burrito-la-victoria-recipe/\">public interviews\u003c/a>, La Vic’s owners have only revealed a handful of obvious ingredients: garlic, onions, tomatoes, dried red chiles. Meanwhile, orange-sauce conspiracy theorists have long debated the source of the sauce’s telltale creaminess, which has been rumored to come from crushed-up crackers, mayonnaise and even leftover chorizo grease (!). The restaurant, for its part, stresses that the sauce has always been \u003ca href=\"https://www.sfgate.com/food/article/La-Victoria-orange-sauce-is-secret-17081821.php\">100% vegan\u003c/a>. (I, and most \u003ca href=\"https://www.reddit.com/r/SalsaSnobs/comments/191wyaw/update_la_victorias_orange_sauce_aka_san_jose/\">copycat recipes\u003c/a>, suspect the creaminess just comes from emulsified vegetable oil.)\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>Whatever the secret, La Vic’s orange sauce is delicious. It has a bright, garlicky heat that immediately perks up the palate and a tanginess that keeps it from being overly heavy, making it a natural foil to salty grilled meats. And we loved how the sauce’s slightly dense, creamy texture allows it to cling to surfaces instead of making the food soggy like your typical watery salsa.\u003c/p>\n\u003cp>We also figured out how, if you order smartly, you can put together a legitimately solid meal at La Vic’s, even apart from squirting orange sauce onto every bite. First pro tip: It’s the super tacos, not the burritos, that are the star of the menu, especially if you order them with lengua, which is the tastiest and most tender of the meat options. The super tacos feature thick, double-stacked tortillas that the taqueros will crisp up on request, and they’re loaded with guacamole and sour cream, which provide a refreshing tang.\u003c/p>\n\u003cp>Second tip: Don’t sleep on the zippy and criminally underrated green sauce, which some La Vic’s loyalists like even better than the orange sauce.\u003c/p>\n\u003cp>Third: It’s true that the carne asada fries, which come loaded with steak, nacho cheese, sour cream and guac, are the ideal drunk food. But the fries here aren’t especially crispy, and it’s only a matter of minutes before the whole thing turns into a soggy mess. Consider instead the nachos. They have a much more resilient crunch and are, in my view, the perfect vessel for orange sauce.\u003c/p>\n\u003cp>Unless you count my own cooking, that is. Like so many other La Vic’s initiates, I dropped $8 on a bottle of the sauce to bring home — to test if it does, in fact, taste amazing on everything, like so many of the glowing reviews I’d read. For the past couple of weeks, I’ve been putting it on scrambled eggs and homemade carnitas, stirring it into bowls of rice and beans. And it really is true: I haven’t been disappointed yet.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavicsj.com/\">\u003ci>La Victoria Taqueria\u003c/i>\u003c/a>\u003ci> has six Bay Area locations, mostly in San Jose. The original location at 140 E. San Carlos St. is open from 7 a.m.–3 a.m. daily.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>On a hot summer day, the sound of a paleta cart’s bells usually signals the arrival of bright red paletas de fresa, ice cream sandwiches and gumball-eyed Spider-Man popsicles.\u003c/p>\n\u003cp>But the ice pops inside \u003ca href=\"https://www.instagram.com/paletaplaneta/\">Paleta Planeta’s\u003c/a> galaxy-wrapped cart in San Jose are different. While the cart does sell some traditional Mexican fruit paletas, it also offers an ever-rotating selection of hybrid flavors like taro Oreo and avocado chocolate. Other flavors aren’t particularly Mexican, or what you’d think to put in a popsicle, at all — pumpkin pie, for instance.\u003c/p>\n\u003cp>The experimental approach has earned Paleta Planeta a cult following across the South Bay.\u003c/p>\n\u003cp>“Our paletas have traditional Mexican roots,” co-founder Mauricio Salazar says. “But we blend them with flavors from other cultures.”\u003c/p>\n\u003cp>Mauricio and his brother Luis Salazar started selling paletas from their parents’ garage in October 2021. They wanted to start their own business due to the uncertainty of the pandemic’s layoffs, and their cousins — third-generation paleteros in Texas — offered to teach them the basics. Now, the Salazars manufacture and sell their ice pops from a kitchen in the back of Zuñigas Restaurant in San Jose. While recipe development is a joint effort, Luis is the one who makes the paletas. Mauricio primarily handles events and social media. And Gabriel, their younger brother, helps with bookkeeping and invoicing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13958114,arts_13953266,arts_13957666']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a hot summer day, the sound of a paleta cart’s bells usually signals the arrival of bright red paletas de fresa, ice cream sandwiches and gumball-eyed Spider-Man popsicles.\u003c/p>\n\u003cp>But the ice pops inside \u003ca href=\"https://www.instagram.com/paletaplaneta/\">Paleta Planeta’s\u003c/a> galaxy-wrapped cart in San Jose are different. While the cart does sell some traditional Mexican fruit paletas, it also offers an ever-rotating selection of hybrid flavors like taro Oreo and avocado chocolate. Other flavors aren’t particularly Mexican, or what you’d think to put in a popsicle, at all — pumpkin pie, for instance.\u003c/p>\n\u003cp>The experimental approach has earned Paleta Planeta a cult following across the South Bay.\u003c/p>\n\u003cp>“Our paletas have traditional Mexican roots,” co-founder Mauricio Salazar says. “But we blend them with flavors from other cultures.”\u003c/p>\n\u003cp>Mauricio and his brother Luis Salazar started selling paletas from their parents’ garage in October 2021. They wanted to start their own business due to the uncertainty of the pandemic’s layoffs, and their cousins — third-generation paleteros in Texas — offered to teach them the basics. Now, the Salazars manufacture and sell their ice pops from a kitchen in the back of Zuñigas Restaurant in San Jose. While recipe development is a joint effort, Luis is the one who makes the paletas. Mauricio primarily handles events and social media. And Gabriel, their younger brother, helps with bookkeeping and invoicing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\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>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Return of East Oakland’s Menudo King",
"headTitle": "The Return of East Oakland’s Menudo King | KQED",
"content": "\u003cp>In 2019, Nolberto Martinez, Jr. was already an East Oakland legend in the making. His little taqueria, La Casita, was \u003ca href=\"https://eastbayexpress.com/pozole-birria-and-more-homey-cooking-at-la-casita-2-1/\">routinely hailed\u003c/a> as one of the \u003ca href=\"https://www.instagram.com/p/B6GXIfUlr7c4A3MSRv9hBxrXrfiLyyWMCldJos0/?img_index=6\">best restaurants\u003c/a> in Fruitvale — for its fat, hand-pressed tortillas, its habit-forming housemade salsas and, most of all, its homey, Jalisco-style soups, like pozole and menudo, which were some of the best I’d ever tasted. At the center of it all was Martinez himself, the Bay Area’s self-styled “\u003ca href=\"https://www.instagram.com/p/Bk5XxFYnDH8Uz6YpKcgAiLNM2tScp6G3P0v3TQ0/\">menudo king\u003c/a>,” a boisterous presence who’d greet each guest with a plate of tortillas and cotija-dusted black beans and a booming, “What can I get for you, bro?”\u003c/p>\n\u003cp>It was a dream come true for an East Oakland kid who grew up bussing tables at his grandmother’s Mexican restaurant on East 12th, hatching plans to someday open his own spot.\u003c/p>\n\u003cp>Then, a series of calamities: In May of 2019, Martinez’s father passed away from cancer, and before he’d even had a chance to process his grief, the pandemic hit the Bay Area in full force. “Nobody was coming to the Fruitvale,” Martinez recalls. “We were constantly in the news: ‘Don’t come to the \u003ca href=\"https://www.sfchronicle.com/bayarea/article/One-Oakland-neighborhood-has-seen-a-surge-in-15651955.php\">Fruitvale district because of COVID\u003c/a>.’ It was a ghost town.”\u003c/p>\n\u003cp>La Casita’s temporary closure quickly turned permanent, and then Martinez…kind of disappeared for four years. Not literally, of course. He still picked up catering gigs and did occasional pop-ups, slinging quesabirria in the park or at a local brewery. Once in a while he’d cook up a big batch of his excellent, sneakily spicy \u003ca href=\"https://sf.eater.com/2020/12/8/22154347/holidays-shopping-gifts-san-francisco-oakland-food-restaurants\">orange salsa\u003c/a> and sell it to his \u003ca href=\"https://www.instagram.com/p/CIeksGLF_kECYCtgJwTQjKxSLjKkpaUmcOsL7E0/?img_index=1\">Instagram\u003c/a> followers. But as far as running a restaurant? It seemed like he was out of the game for good.\u003c/p>\n\u003cfigure id=\"attachment_13958128\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958128\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut.jpg\" alt=\"A chef uses tongs to turn ears of corn cooking on the grill inside a restaurant kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a four-year hiatus, Martinez is back doing what he loves best: running a restaurant in Oakland. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Until a couple of months ago, that is. In March, Martinez started a new job as the general manager of \u003ca href=\"https://www.instagram.com/todosmexican/?hl=en\">Todos\u003c/a>, a two-year-old Mexican restaurant in downtown Oakland where he does a little bit of everything — works front of house, oversees the kitchen crew, lends a hand at the bar, jumps on the line to grill up some elote. Slowly, too, he’s been tweaking the menu, and in the next couple of weeks, he’ll be rolling out some of the La Casita classics that made him a local legend: the birria, pozole and menudo. It’s an answer to so many soup lovers’ wistful prayers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now firmly entrenched in his new gig, Martinez acknowledges that the past four years were a dark and difficult time. Losing his dad, Nolberto Sr. — himself a chef and \u003ca href=\"https://www.instagram.com/p/ByVYUeOAKy5vGAE1f33S8ohAtbvf2fYkSvzXwA0/\">longtime fixture in Oakland restaurant kitchens\u003c/a> — was a big blow to the entire family. Losing La Casita on top of that left Martinez feeling even more heartbroken and unmoored.\u003c/p>\n\u003cp>“All I ever wanted was to open my own restaurant,” he says. “I was really down, man. For a long time, I was pissed off at myself.”\u003c/p>\n\u003cp>In the midst of those difficult times, Martinez says he turned to his Oakland community for support. He worked for a coffee roaster and a moving company for a while, then found a job as a prep cook for a nonprofit that delivered meals to churches and convalescent homes. He started working on his mental health, too — joined a men’s healing group, stopped drinking, came to terms with his father’s death and just generally tried to take better care of himself.\u003c/p>\n\u003cfigure id=\"attachment_13957673\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957673\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED.jpg\" alt='Exterior of of a downtown restaurant. The sign reads, \"Todos Cantina + Cocina.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Todos, a two-year-old Mexican restaurant in downtown Oakland, has given Martinez a fresh opportunity. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around this time, one of his coworkers told him that the Todos ownership group — the team that operates \u003ca href=\"https://underdogstoo.com/\">Underdogs\u003c/a> in San Francisco and a handful of \u003ca href=\"https://elrestaurante.com/the-taco-syndicate-web-of-restaurants-keeps-taco-lovers-happ/\">other Mexican restaurants around the Bay\u003c/a> — was looking for someone to run their Oakland location. They wanted someone who loved Oakland and knew the Mexican food business. As it turns out, Martinez fit that description to a T.\u003c/p>\n\u003cp>There is a trope in the food industry where a talented chef quits his cushy job working for a big, investor-driven restaurant in order to open his own little passion project, allowing him to finally find true fulfillment. On the face of it, anyway, Martinez’s path has had the reverse trajectory. But if anything, he seems humbled and grateful for the opportunity.\u003c/p>\n\u003cp>“Not too many people want to teach you something, let alone a guy from East Oakland,” Martinez says of his new employers. “I’m happy. I feel a lot better as a person. I feel like I have the weight on my shoulders [lifted].”\u003c/p>\n\u003cfigure id=\"attachment_13957677\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957677\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Quesabirria cook on the plancha. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Martinez is learning the ins and outs of running a 90-seat restaurant — much, much larger than his tiny taqueria on Foothill Boulevard. He manages dozens of employees, handles a massive office catering operation and is taking online classes to acquire all of the deeper business knowledge he’d previously just had to pick up on the fly.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13955802,arts_13954112,arts_13931115']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>For longtime fans of La Casita, the most exciting part is that he’s starting to put his own stamp on the menu. This week he’ll roll out his beef birria, which has already been on the menu in the form of his popular consomé-soaked quesabirria tacos. Now, Todos will serve birria in a variety of new formats — the traditional way, as a soup, with rice and beans on the side; as a street taco; and in the double-wrapped crispy tacos known as diablitos. “You can call Todos an Oakland birrieria now, I’m very proud to say,” Martinez says.\u003c/p>\n\u003cp>In the coming weeks he’ll also begin serving pozole and menudo on the weekends. Both are versions of recipes that Martinez inherited when he bought the Foothill Boulevard restaurant from Ana Maria Campos, who ran it under the name Taqueria Campos for more than 10 years before he took over the business. It’s for good reason that old customers still speak about those soups in hushed, reverent tones: In my memory, Martinez’s \u003ca href=\"https://www.instagram.com/lacasitaeastoakland/\">red pork pozole\u003c/a> had the kind of heady, invigorating broth that warms you up from the inside, especially when doctored with a drizzle of the chef’s housemade chile de árbol chili oil.\u003c/p>\n\u003cfigure id=\"attachment_13957678\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957678\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED.jpg\" alt=\"A sauce-drenched wet burrito on a plate.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The wet burrito at Todos. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And his menudo, that famous hangover cure, may have been the best I’ve ever tasted — the tripe and the jiggly beef trotter slow-simmered until they’re slurpably soft, the broth as clean and clarifying as you can imagine. During La Casita’s glory years, the restaurant was “like a \u003ca href=\"https://www.instagram.com/p/BksX-98HDv8HkCi5N3oYRFh-A0j-YL-HWb7rE80/\">hangover headquarters\u003c/a>,” Martinez recalls, as customers lined up for their morning menudo fix on Saturdays and Sundays — and even Mondays, when the really serious drinkers would call in sick. “I call it food for the soul, man,” he says.\u003c/p>\n\u003cp>After his long hiatus, Martinez says it means the world to him to bring these dishes back to Oakland now, at a restaurant with an even wider reach. He thinks about how important it is for him to carry on his family’s legacy — about how much he loved watching his dad cook and how his grandmother opened La Estrellita, one of Fruitvale’s first Mexican restaurants.\u003c/p>\n\u003cfigure id=\"attachment_13958129\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958129\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut.jpg\" alt=\"A chef puts plates of food that are ready to be served onto the pass inside a restaurant kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For Martinez, operating a restaurant in Oakland is a matter of family pride — and Town pride. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is the matter, too, of repping his neighborhood and hometown. In the old La Casita days, in almost every photo of the restaurant that Martinez posted on social media, he’s posing next to the mural on the outside. It reads, in boldface lowrider-style lettering, “\u003ca href=\"https://www.instagram.com/p/B8Wqnj_laPncUFgduyw_OWl0eoCNWkrXbwZVZk0/\">Oakland Over Everything\u003c/a>” — an encapsulation of the chef’s Town pride.\u003c/p>\n\u003cp>“Me being from the Fruitvale district here in East Oakland, it was rough growing up. A lot of us didn’t make it; a lot of us are not doing good,” Martinez says. “For me to be blessed like this, it means a lot.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/todosmexican/\">\u003ci>Todos\u003c/i>\u003c/a>\u003ci> is located at 2315 Valdez St. in Oakland.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2019, Nolberto Martinez, Jr. was already an East Oakland legend in the making. His little taqueria, La Casita, was \u003ca href=\"https://eastbayexpress.com/pozole-birria-and-more-homey-cooking-at-la-casita-2-1/\">routinely hailed\u003c/a> as one of the \u003ca href=\"https://www.instagram.com/p/B6GXIfUlr7c4A3MSRv9hBxrXrfiLyyWMCldJos0/?img_index=6\">best restaurants\u003c/a> in Fruitvale — for its fat, hand-pressed tortillas, its habit-forming housemade salsas and, most of all, its homey, Jalisco-style soups, like pozole and menudo, which were some of the best I’d ever tasted. At the center of it all was Martinez himself, the Bay Area’s self-styled “\u003ca href=\"https://www.instagram.com/p/Bk5XxFYnDH8Uz6YpKcgAiLNM2tScp6G3P0v3TQ0/\">menudo king\u003c/a>,” a boisterous presence who’d greet each guest with a plate of tortillas and cotija-dusted black beans and a booming, “What can I get for you, bro?”\u003c/p>\n\u003cp>It was a dream come true for an East Oakland kid who grew up bussing tables at his grandmother’s Mexican restaurant on East 12th, hatching plans to someday open his own spot.\u003c/p>\n\u003cp>Then, a series of calamities: In May of 2019, Martinez’s father passed away from cancer, and before he’d even had a chance to process his grief, the pandemic hit the Bay Area in full force. “Nobody was coming to the Fruitvale,” Martinez recalls. “We were constantly in the news: ‘Don’t come to the \u003ca href=\"https://www.sfchronicle.com/bayarea/article/One-Oakland-neighborhood-has-seen-a-surge-in-15651955.php\">Fruitvale district because of COVID\u003c/a>.’ It was a ghost town.”\u003c/p>\n\u003cp>La Casita’s temporary closure quickly turned permanent, and then Martinez…kind of disappeared for four years. Not literally, of course. He still picked up catering gigs and did occasional pop-ups, slinging quesabirria in the park or at a local brewery. Once in a while he’d cook up a big batch of his excellent, sneakily spicy \u003ca href=\"https://sf.eater.com/2020/12/8/22154347/holidays-shopping-gifts-san-francisco-oakland-food-restaurants\">orange salsa\u003c/a> and sell it to his \u003ca href=\"https://www.instagram.com/p/CIeksGLF_kECYCtgJwTQjKxSLjKkpaUmcOsL7E0/?img_index=1\">Instagram\u003c/a> followers. But as far as running a restaurant? It seemed like he was out of the game for good.\u003c/p>\n\u003cfigure id=\"attachment_13958128\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958128\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut.jpg\" alt=\"A chef uses tongs to turn ears of corn cooking on the grill inside a restaurant kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-03_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After a four-year hiatus, Martinez is back doing what he loves best: running a restaurant in Oakland. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Until a couple of months ago, that is. In March, Martinez started a new job as the general manager of \u003ca href=\"https://www.instagram.com/todosmexican/?hl=en\">Todos\u003c/a>, a two-year-old Mexican restaurant in downtown Oakland where he does a little bit of everything — works front of house, oversees the kitchen crew, lends a hand at the bar, jumps on the line to grill up some elote. Slowly, too, he’s been tweaking the menu, and in the next couple of weeks, he’ll be rolling out some of the La Casita classics that made him a local legend: the birria, pozole and menudo. It’s an answer to so many soup lovers’ wistful prayers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now firmly entrenched in his new gig, Martinez acknowledges that the past four years were a dark and difficult time. Losing his dad, Nolberto Sr. — himself a chef and \u003ca href=\"https://www.instagram.com/p/ByVYUeOAKy5vGAE1f33S8ohAtbvf2fYkSvzXwA0/\">longtime fixture in Oakland restaurant kitchens\u003c/a> — was a big blow to the entire family. Losing La Casita on top of that left Martinez feeling even more heartbroken and unmoored.\u003c/p>\n\u003cp>“All I ever wanted was to open my own restaurant,” he says. “I was really down, man. For a long time, I was pissed off at myself.”\u003c/p>\n\u003cp>In the midst of those difficult times, Martinez says he turned to his Oakland community for support. He worked for a coffee roaster and a moving company for a while, then found a job as a prep cook for a nonprofit that delivered meals to churches and convalescent homes. He started working on his mental health, too — joined a men’s healing group, stopped drinking, came to terms with his father’s death and just generally tried to take better care of himself.\u003c/p>\n\u003cfigure id=\"attachment_13957673\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957673\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED.jpg\" alt='Exterior of of a downtown restaurant. The sign reads, \"Todos Cantina + Cocina.\"' width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-01-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Todos, a two-year-old Mexican restaurant in downtown Oakland, has given Martinez a fresh opportunity. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Around this time, one of his coworkers told him that the Todos ownership group — the team that operates \u003ca href=\"https://underdogstoo.com/\">Underdogs\u003c/a> in San Francisco and a handful of \u003ca href=\"https://elrestaurante.com/the-taco-syndicate-web-of-restaurants-keeps-taco-lovers-happ/\">other Mexican restaurants around the Bay\u003c/a> — was looking for someone to run their Oakland location. They wanted someone who loved Oakland and knew the Mexican food business. As it turns out, Martinez fit that description to a T.\u003c/p>\n\u003cp>There is a trope in the food industry where a talented chef quits his cushy job working for a big, investor-driven restaurant in order to open his own little passion project, allowing him to finally find true fulfillment. On the face of it, anyway, Martinez’s path has had the reverse trajectory. But if anything, he seems humbled and grateful for the opportunity.\u003c/p>\n\u003cp>“Not too many people want to teach you something, let alone a guy from East Oakland,” Martinez says of his new employers. “I’m happy. I feel a lot better as a person. I feel like I have the weight on my shoulders [lifted].”\u003c/p>\n\u003cfigure id=\"attachment_13957677\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957677\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-06-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Quesabirria cook on the plancha. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Martinez is learning the ins and outs of running a 90-seat restaurant — much, much larger than his tiny taqueria on Foothill Boulevard. He manages dozens of employees, handles a massive office catering operation and is taking online classes to acquire all of the deeper business knowledge he’d previously just had to pick up on the fly.\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 longtime fans of La Casita, the most exciting part is that he’s starting to put his own stamp on the menu. This week he’ll roll out his beef birria, which has already been on the menu in the form of his popular consomé-soaked quesabirria tacos. Now, Todos will serve birria in a variety of new formats — the traditional way, as a soup, with rice and beans on the side; as a street taco; and in the double-wrapped crispy tacos known as diablitos. “You can call Todos an Oakland birrieria now, I’m very proud to say,” Martinez says.\u003c/p>\n\u003cp>In the coming weeks he’ll also begin serving pozole and menudo on the weekends. Both are versions of recipes that Martinez inherited when he bought the Foothill Boulevard restaurant from Ana Maria Campos, who ran it under the name Taqueria Campos for more than 10 years before he took over the business. It’s for good reason that old customers still speak about those soups in hushed, reverent tones: In my memory, Martinez’s \u003ca href=\"https://www.instagram.com/lacasitaeastoakland/\">red pork pozole\u003c/a> had the kind of heady, invigorating broth that warms you up from the inside, especially when doctored with a drizzle of the chef’s housemade chile de árbol chili oil.\u003c/p>\n\u003cfigure id=\"attachment_13957678\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957678\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED.jpg\" alt=\"A sauce-drenched wet burrito on a plate.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-07-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The wet burrito at Todos. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And his menudo, that famous hangover cure, may have been the best I’ve ever tasted — the tripe and the jiggly beef trotter slow-simmered until they’re slurpably soft, the broth as clean and clarifying as you can imagine. During La Casita’s glory years, the restaurant was “like a \u003ca href=\"https://www.instagram.com/p/BksX-98HDv8HkCi5N3oYRFh-A0j-YL-HWb7rE80/\">hangover headquarters\u003c/a>,” Martinez recalls, as customers lined up for their morning menudo fix on Saturdays and Sundays — and even Mondays, when the really serious drinkers would call in sick. “I call it food for the soul, man,” he says.\u003c/p>\n\u003cp>After his long hiatus, Martinez says it means the world to him to bring these dishes back to Oakland now, at a restaurant with an even wider reach. He thinks about how important it is for him to carry on his family’s legacy — about how much he loved watching his dad cook and how his grandmother opened La Estrellita, one of Fruitvale’s first Mexican restaurants.\u003c/p>\n\u003cfigure id=\"attachment_13958129\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958129\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut.jpg\" alt=\"A chef puts plates of food that are ready to be served onto the pass inside a restaurant kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240509-MENUDO-KING-MD-04_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For Martinez, operating a restaurant in Oakland is a matter of family pride — and Town pride. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is the matter, too, of repping his neighborhood and hometown. In the old La Casita days, in almost every photo of the restaurant that Martinez posted on social media, he’s posing next to the mural on the outside. It reads, in boldface lowrider-style lettering, “\u003ca href=\"https://www.instagram.com/p/B8Wqnj_laPncUFgduyw_OWl0eoCNWkrXbwZVZk0/\">Oakland Over Everything\u003c/a>” — an encapsulation of the chef’s Town pride.\u003c/p>\n\u003cp>“Me being from the Fruitvale district here in East Oakland, it was rough growing up. A lot of us didn’t make it; a lot of us are not doing good,” Martinez says. “For me to be blessed like this, it means a lot.”\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/todosmexican/\">\u003ci>Todos\u003c/i>\u003c/a>\u003ci> is located at 2315 Valdez St. in Oakland.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "original-joes-westlake-red-sauce-italian-steak-late-night-daly-city",
"title": "Original Joe’s Westlake Is a Time Warp to Red Sauce Heaven",
"publishDate": 1715905147,
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"headTitle": "Original Joe’s Westlake Is a Time Warp to Red Sauce Heaven | KQED",
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"content": "\u003cfigure id=\"attachment_13958045\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958045\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg\" alt=\"Man devouring a steak while sitting at the counter at a restaurant.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Original Joe’s Westlake is one of the few places where you can get both good steak *and* red sauce Italian. \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>I never ate the old Joe’s of Westlake, which opened in 1956. As far as I can gather, the Italian chop house stayed perfectly frozen in time for nearly six decades — serving the same char-broiled steaks and heaping plates of pasta to multiple generations of Daly City families. Eventually, the restaurant was sold to the owners of the North Beach Original Joe’s, who \u003ca href=\"https://www.instagram.com/arcanumarchitecture/p/CxOGBirRWCR/?img_index=1\">lovingly renovated\u003c/a> the place and reopened it \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Joe-s-of-Westlake-returns-in-over-the-top-6838178.php\">to much fanfare\u003c/a> in 2016.\u003c/p>\n\u003cp>But even post-renovation, Original Joe’s Westlake still feels like a bit of a time warp. The handsome, low-slung building, with its neon signage and vaguely space-age, curvilinear architectural design, looks straight out of the ’60s, as do the waiters in tuxedos offering to grind fresh black pepper on your linguine. The whole dining room is full of quaint mid-century details: starburst chandeliers and shiny leather booths.\u003c/p>\n\u003cp>Nor has the restaurant’s popularity diminished. Now, as always, Westlake Joe’s at peak dinner hours is one of the hardest reservations to land on the Peninsula. What I like to do, then, is stroll in at around 10 p.m. on a Friday night, an hour before closing, when it’s usually possible to snag one of the swivel seats at the counter without having to wait. (Prior to the pandemic, the restaurant used to stay open until midnight, but we’ll take what we can get.)\u003c/p>\n\u003cp>As grand as the cushy, classic mid-century green leather booths are, the counter spots are the best seats in the house, with their close-up view of the finely orchestrated chaos of the open kitchen: six or seven line cooks standing shoulder to shoulder, cranking out dish after dish with no wasted motion. One of them, a thickly bearded chef in a black headband, handled the charcoal broiler where most of the meat cooks — the heart of the whole operation — all on his own like a magician, tending to the hot coals and nimbly flipping the seven or eight steaks that he had going at once.\u003c/p>\n\u003cfigure id=\"attachment_13958046\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg\" alt=\"Illustration: Red facade of Original Joe's Westlake lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On weekends, the Westlake location of Original Joe’s is open until 11 p.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Original Joe’s is your quintessential birthday/anniversary/Father’s Day kind of restaurant, and when I’ve come for big celebratory dinners, I’ve always gotten the 24-ounce bone-in porterhouse: a richly marbled, special occasion-worthy steak. But for a casual, slip-in-for-a-quick-meal-at-the-bar kind of night, the $32 Steak Ala Bruno (one of the old Joe’s signatures) is more my speed. It’s a 10-ounce flat iron steak marinated in garlic, olive oil and rosemary, then char-broiled to a phenomenally tender, juicy medium-rare. It’s fantastic.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Two of my biggest complaints about the Bay Area dining scene are 1) how few proper steakhouses there are, and 2) how difficult it is to find good red-sauce Italian, which constituted one of the four major food groups of my East Coast upbringing. The beauty of Original Joe’s is that those are precisely the two areas where it excels. You don’t even have to convince your dining partner to go halfsies to have them both in one meal; you just need to opt for the ravioli as your chosen side. Steak \u003ci>and \u003c/i>plump, meat sauce–laden ravioli. Unspeakable luxury.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13957599,arts_13956683,arts_13951914']\u003c/span>\u003c/span>There are, of course also pasta entrees, served on comically oversized plates: rich, oozy bricks of lasagna and a child’s Platonic ideal of spaghetti and meatballs (in large enough a portion to feed five children). There’s an unorthodox version of shrimp scampi linguine that comes tossed in a lemony garlic cream sauce.\u003c/p>\n\u003cp>Even when you’re seated at the bar, Original Joe’s offers the kind of impeccable service that feels both understated and a little bit old-fashioned. To start the meal, we’d ordered a Louie salad to share, and without saying anything, our kindly server had the kitchen split it into two bowls, each one piled high with tiny pink bay shrimp and slices of avocado and hard-boiled egg — the kind of small gesture that made us feel well taken care of.\u003c/p>\n\u003cp>Looking around a happily buzzing dining room, still more than half full well past 10 o’clock, we saw we clearly weren’t the only ones. Maybe my favorite thing about Original Joe’s Westlake is that it’s that rare “fancy” restaurant — along with \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> and a handful of others — that feels both timeless and oddly democratic. It’s not an inexpensive restaurant, and there’s an Old World kind of formality to the servers in their black vests and starched white shirts. But you’ll find more diversity here than you will at just about any of the trendy hotspots a couple of miles north in San Francisco — diners of all ages (with the over-80 crowd especially well represented). All ethnicities. Folks in T-shirts and sweatpants and folks in full-on power suits.\u003c/p>\n\u003cp>Everyone seemed to be celebrating something. And everyone looked like they were having a good time.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.originaljoes.com/westlake\">\u003ci>Original Joe’s Westlake\u003c/i>\u003c/a>\u003ci> is open until 10 p.m. Sunday through Thursday and until 11 p.m. on Fridays and Saturdays. The restaurant is located at 11 Glenwood Ave. in Daly City.\u003c/i>\u003c/p>\n\n",
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"excerpt": "One of the best ways to experience this Daly City classic? Walk up to the counter late at night.",
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"title": "Original Joe’s Westlake Serves Late-Night Italian in Daly City | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13958045\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958045\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg\" alt=\"Man devouring a steak while sitting at the counter at a restaurant.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/originsljoes1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Original Joe’s Westlake is one of the few places where you can get both good steak *and* red sauce Italian. \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>I never ate the old Joe’s of Westlake, which opened in 1956. As far as I can gather, the Italian chop house stayed perfectly frozen in time for nearly six decades — serving the same char-broiled steaks and heaping plates of pasta to multiple generations of Daly City families. Eventually, the restaurant was sold to the owners of the North Beach Original Joe’s, who \u003ca href=\"https://www.instagram.com/arcanumarchitecture/p/CxOGBirRWCR/?img_index=1\">lovingly renovated\u003c/a> the place and reopened it \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Joe-s-of-Westlake-returns-in-over-the-top-6838178.php\">to much fanfare\u003c/a> in 2016.\u003c/p>\n\u003cp>But even post-renovation, Original Joe’s Westlake still feels like a bit of a time warp. The handsome, low-slung building, with its neon signage and vaguely space-age, curvilinear architectural design, looks straight out of the ’60s, as do the waiters in tuxedos offering to grind fresh black pepper on your linguine. The whole dining room is full of quaint mid-century details: starburst chandeliers and shiny leather booths.\u003c/p>\n\u003cp>Nor has the restaurant’s popularity diminished. Now, as always, Westlake Joe’s at peak dinner hours is one of the hardest reservations to land on the Peninsula. What I like to do, then, is stroll in at around 10 p.m. on a Friday night, an hour before closing, when it’s usually possible to snag one of the swivel seats at the counter without having to wait. (Prior to the pandemic, the restaurant used to stay open until midnight, but we’ll take what we can get.)\u003c/p>\n\u003cp>As grand as the cushy, classic mid-century green leather booths are, the counter spots are the best seats in the house, with their close-up view of the finely orchestrated chaos of the open kitchen: six or seven line cooks standing shoulder to shoulder, cranking out dish after dish with no wasted motion. One of them, a thickly bearded chef in a black headband, handled the charcoal broiler where most of the meat cooks — the heart of the whole operation — all on his own like a magician, tending to the hot coals and nimbly flipping the seven or eight steaks that he had going at once.\u003c/p>\n\u003cfigure id=\"attachment_13958046\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg\" alt=\"Illustration: Red facade of Original Joe's Westlake lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/original-joe2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On weekends, the Westlake location of Original Joe’s is open until 11 p.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Original Joe’s is your quintessential birthday/anniversary/Father’s Day kind of restaurant, and when I’ve come for big celebratory dinners, I’ve always gotten the 24-ounce bone-in porterhouse: a richly marbled, special occasion-worthy steak. But for a casual, slip-in-for-a-quick-meal-at-the-bar kind of night, the $32 Steak Ala Bruno (one of the old Joe’s signatures) is more my speed. It’s a 10-ounce flat iron steak marinated in garlic, olive oil and rosemary, then char-broiled to a phenomenally tender, juicy medium-rare. It’s fantastic.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two of my biggest complaints about the Bay Area dining scene are 1) how few proper steakhouses there are, and 2) how difficult it is to find good red-sauce Italian, which constituted one of the four major food groups of my East Coast upbringing. The beauty of Original Joe’s is that those are precisely the two areas where it excels. You don’t even have to convince your dining partner to go halfsies to have them both in one meal; you just need to opt for the ravioli as your chosen side. Steak \u003ci>and \u003c/i>plump, meat sauce–laden ravioli. Unspeakable luxury.\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>There are, of course also pasta entrees, served on comically oversized plates: rich, oozy bricks of lasagna and a child’s Platonic ideal of spaghetti and meatballs (in large enough a portion to feed five children). There’s an unorthodox version of shrimp scampi linguine that comes tossed in a lemony garlic cream sauce.\u003c/p>\n\u003cp>Even when you’re seated at the bar, Original Joe’s offers the kind of impeccable service that feels both understated and a little bit old-fashioned. To start the meal, we’d ordered a Louie salad to share, and without saying anything, our kindly server had the kitchen split it into two bowls, each one piled high with tiny pink bay shrimp and slices of avocado and hard-boiled egg — the kind of small gesture that made us feel well taken care of.\u003c/p>\n\u003cp>Looking around a happily buzzing dining room, still more than half full well past 10 o’clock, we saw we clearly weren’t the only ones. Maybe my favorite thing about Original Joe’s Westlake is that it’s that rare “fancy” restaurant — along with \u003ca href=\"https://www.youtube.com/watch?v=EkOZPxo3qPM\">House of Prime Rib\u003c/a> and a handful of others — that feels both timeless and oddly democratic. It’s not an inexpensive restaurant, and there’s an Old World kind of formality to the servers in their black vests and starched white shirts. But you’ll find more diversity here than you will at just about any of the trendy hotspots a couple of miles north in San Francisco — diners of all ages (with the over-80 crowd especially well represented). All ethnicities. Folks in T-shirts and sweatpants and folks in full-on power suits.\u003c/p>\n\u003cp>Everyone seemed to be celebrating something. And everyone looked like they were having a good time.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.originaljoes.com/westlake\">\u003ci>Original Joe’s Westlake\u003c/i>\u003c/a>\u003ci> is open until 10 p.m. Sunday through Thursday and until 11 p.m. on Fridays and Saturdays. The restaurant is located at 11 Glenwood Ave. in Daly City.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "An Oakland Potluck and Group Show for Humanitarian Efforts in Gaza",
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"content": "\u003cp>Artists and food industry figures, including chef Reem Assil, artist Jeffrey Cheung and local eatery Tacos Oscar, will come together this Saturday at Clay Clubhouse in Oakland’s Dimond District to raise money for Palestinian humanitarian efforts.\u003c/p>\n\u003cp>“We want to make sure Palestine is recognized for all the beauty and art it brings to the world, even as people are trying to erase it,” said co-organizer Sam Sundos.\u003c/p>\n\u003cp>[aside postID='arts_13928345']As the number of people killed in Gaza in the ongoing Israeli military offensive reaches over 35,0000, fundraiser organizers \u003ca href=\"https://www.kqed.org/arts/13928345/mishmish-vegan-palestinian-pop-up\">Michelle Nazzal\u003c/a>, an Oakland chef, and \u003ca href=\"https://www.instagram.com/sabri/?hl=en\">Sundos\u003c/a>, a Brooklyn artist, say they wanted to bring together other chefs and artists who’ve been vocal about it. To honor those folks, they’ve named the event “Aswat,” which means “voices” in Arabic.\u003c/p>\n\u003cp>“Seeing people really educating themselves about what’s happening in Palestine and speaking up — it really means a lot,” Nazzal said. “And we really wanted to keep the focus on Palestinians, who are trying to figure out how to leave or stay there and build a life.”\u003c/p>\n\u003cp>The fundraiser takes the form of a group show and a community potluck. All proceeds from art sales will go to \u003ca href=\"https://docs.google.com/document/u/0/d/19BVbPh9eNmzfqJGM2qeG2UhNLyPIHtLURZnZSA7vkR0/mobilebasic\">Gaza Mutual Aid Solidarity\u003c/a>, a volunteer mutual aid group which helps families in Gaza to meet basic needs, says Sundos. Nazzal and Sundos have framed the event as a “micro-fundraiser,” and hope to inspire others in the community to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_13957901\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg\" alt=\"\" width=\"481\" height=\"622\" class=\"size-full wp-image-13957901\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg 481w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720-160x207.jpg 160w\" sizes=\"(max-width: 481px) 100vw, 481px\">\u003cfigcaption class=\"wp-caption-text\">San Sundos, one of the organizers of ‘Aswat.’ \u003ccite>(Farah Alimi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The mutual aid fund we’re contributing to is working directly with people in Gaza,” Nazzal said. “A micro-fundraiser means it’s more grassroots — it means the community coming together to raise whatever money they can.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In an effort to make supporting Palestine more accessible, the duo asked the artists to price their work between $100 and $300.\u003c/p>\n\u003cp>“I think it lowers the barrier of entry,” Sundos said. “We’re opening the doors for anyone who wants to come in.”\u003c/p>\n\u003cp>[aside postID='arts_13956017']Sundos, who’s traveling from New York to the Bay for the event, will lead a workshop on traditional Palestinian embroidery called tatreez for Saturday’s event, and is selling one of his embroidery pieces in the show. Nazzal, who runs the Palestinian food pop-up in Oakland Mishmish, will give a talk about food sovereignty and will make stuffed grape leaves, hummus and labna made from cashews for the potluck.\u003c/p>\n\u003cp>Nazzal and Sundos both have deep family history in the Palestinian region. Pro-Israeli forces expelled Sundos’ family from Palestine in 1948, alongside \u003ca href=\"https://www.pbs.org/newshour/world/palestinians-mark-the-nakba-the-original-catastrophe-of-mass-expulsion\">700,000 other Palestinians\u003c/a>, he says. Rallying their community around their shared culture and shedding light on the ongoing atrocities are the central themes of “Aswat.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The connections I’ve made through fundraising actions for families in Gaza have been super heartwarming, especially with artists and chefs who already have a hard time scraping by,” Sundos said.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artists and food industry figures, including chef Reem Assil, artist Jeffrey Cheung and local eatery Tacos Oscar, will come together this Saturday at Clay Clubhouse in Oakland’s Dimond District to raise money for Palestinian humanitarian efforts.\u003c/p>\n\u003cp>“We want to make sure Palestine is recognized for all the beauty and art it brings to the world, even as people are trying to erase it,” said co-organizer Sam Sundos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>As the number of people killed in Gaza in the ongoing Israeli military offensive reaches over 35,0000, fundraiser organizers \u003ca href=\"https://www.kqed.org/arts/13928345/mishmish-vegan-palestinian-pop-up\">Michelle Nazzal\u003c/a>, an Oakland chef, and \u003ca href=\"https://www.instagram.com/sabri/?hl=en\">Sundos\u003c/a>, a Brooklyn artist, say they wanted to bring together other chefs and artists who’ve been vocal about it. To honor those folks, they’ve named the event “Aswat,” which means “voices” in Arabic.\u003c/p>\n\u003cp>“Seeing people really educating themselves about what’s happening in Palestine and speaking up — it really means a lot,” Nazzal said. “And we really wanted to keep the focus on Palestinians, who are trying to figure out how to leave or stay there and build a life.”\u003c/p>\n\u003cp>The fundraiser takes the form of a group show and a community potluck. All proceeds from art sales will go to \u003ca href=\"https://docs.google.com/document/u/0/d/19BVbPh9eNmzfqJGM2qeG2UhNLyPIHtLURZnZSA7vkR0/mobilebasic\">Gaza Mutual Aid Solidarity\u003c/a>, a volunteer mutual aid group which helps families in Gaza to meet basic needs, says Sundos. Nazzal and Sundos have framed the event as a “micro-fundraiser,” and hope to inspire others in the community to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_13957901\" class=\"wp-caption aligncenter\" style=\"max-width: 481px\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg\" alt=\"\" width=\"481\" height=\"622\" class=\"size-full wp-image-13957901\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720.jpg 481w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/000379840017_720-160x207.jpg 160w\" sizes=\"(max-width: 481px) 100vw, 481px\">\u003cfigcaption class=\"wp-caption-text\">San Sundos, one of the organizers of ‘Aswat.’ \u003ccite>(Farah Alimi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The mutual aid fund we’re contributing to is working directly with people in Gaza,” Nazzal said. “A micro-fundraiser means it’s more grassroots — it means the community coming together to raise whatever money they can.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In an effort to make supporting Palestine more accessible, the duo asked the artists to price their work between $100 and $300.\u003c/p>\n\u003cp>“I think it lowers the barrier of entry,” Sundos said. “We’re opening the doors for anyone who wants to come in.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Sundos, who’s traveling from New York to the Bay for the event, will lead a workshop on traditional Palestinian embroidery called tatreez for Saturday’s event, and is selling one of his embroidery pieces in the show. Nazzal, who runs the Palestinian food pop-up in Oakland Mishmish, will give a talk about food sovereignty and will make stuffed grape leaves, hummus and labna made from cashews for the potluck.\u003c/p>\n\u003cp>Nazzal and Sundos both have deep family history in the Palestinian region. Pro-Israeli forces expelled Sundos’ family from Palestine in 1948, alongside \u003ca href=\"https://www.pbs.org/newshour/world/palestinians-mark-the-nakba-the-original-catastrophe-of-mass-expulsion\">700,000 other Palestinians\u003c/a>, he says. Rallying their community around their shared culture and shedding light on the ongoing atrocities are the central themes of “Aswat.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The connections I’ve made through fundraising actions for families in Gaza have been super heartwarming, especially with artists and chefs who already have a hard time scraping by,” Sundos said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Oakland Greek Festival Is the Ultimate Church Potluck",
"headTitle": "The Oakland Greek Festival Is the Ultimate Church Potluck | KQED",
"content": "\u003cp>Give me a choice between Michelin-starred fine dining and a big, immigrant-cooked church potluck, and I’ll choose the potluck nine times out of ten. That’s probably why I love the \u003ca href=\"https://www.oaklandgreekfestival.com/\">Oakland Greek Festival\u003c/a>, the Greek Orthodox Cathedral of the Ascension’s flagship event: It’s essentially the biggest, liveliest church potluck you can imagine — an expression of the Bay Area’s multigenerational Greek community that’s infused with so much joy and down-to-earth hospitality. Not to mention the irresistible aroma of skewered meats and roast lamb you can smell from several blocks away.\u003c/p>\n\u003cp>The Oakland cathedral will host this year’s three-day lamb-stravaganza on May 17–19, but the festival’s history goes back more than 50 years.\u003c/p>\n\u003cp>Frosene Phillips, a spokesperson for the Oakland Greek Festival, remembers attending as a dancer when the event first started in the early ’70s. Back then, Phillips recalls, the festival was held at the old Oakland Civic Auditorium, near Lake Merritt. When the event debuted the first week of May in 1972, they called it the “Greek Week” — seven full days of music, folk dancing, food and wine, all in celebration of the church’s 50th anniversary in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13957639\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957639\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg\" alt=\"Lamb skewers on the grill.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb skewers ready to come off the grill. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the festival moved to the Cathedral of the Ascension’s own church grounds in the Oakland hills, where the event carried on year after year. They’ve only skipped it three times: once when the auditorium was under renovation, and then of course the first two years of the COVID shutdown, when all big public gatherings went on pause.\u003c/p>\n\u003cp>One of the first Greek food and culture festivals of its kind in the U.S., it became a model — the “mothership,” as Phillips puts it — for other similar church-affiliated Greek “bazaars” that sprung up around the Bay Area and beyond. As Phillips recalls, “Even Greek parishes from the East Coast would send people out to see what was going on in Oakland.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For parishioners here in the East Bay, it was a whole lot of work and preparation, starting months in advance.\u003c/p>\n\u003cfigure id=\"attachment_13957632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957632\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg\" alt=\"Black and white photo of elderly women in aprons preparing trays of Greek moussaka.\" width=\"1920\" height=\"1328\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-800x553.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1020x706.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-768x531.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1536x1062.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Church volunteers prepare trays of moussaka for an early 1980s edition of the festival. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I call it Greek hospitality on a grand scale,” Phillips says.\u003c/p>\n\u003cp>These days, as the proverbial baton has been passed from one generation to the next, Phillips says the biggest challenge is just finding enough volunteers from the parish to put together such a massive, well-attended event, especially from a food standpoint. Still, even after all these years, the vast majority of the food sold at the festival is prepared by church volunteers — only a handful of items have been outsourced, Phillips says.\u003c/p>\n\u003cp>Historically, the signature item was roast lamb — a whole lamb grilled on a spit for each day of the festival. Visitors would buy a ticket as soon as they arrived, and when the lamb had finished cooking, they’d line up to receive a plate piled high with meat, rice, vegetables and all the fixins.\u003c/p>\n\u003cfigure id=\"attachment_13957635\" class=\"wp-caption alignnone\" style=\"max-width: 1710px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957635\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg\" alt=\"A smiling young boy holds a pair of metal tongs as he tends to lamb kebabs cooking on the grill.\" width=\"1710\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg 1710w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-800x1198.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1020x1527.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-768x1150.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1026x1536.jpg 1026w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1368x2048.jpg 1368w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Each year’s festival is a team effort, with church parishioners of all ages pitching in. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13915306,arts_13955522']\u003c/span>\u003c/span>The whole lamb has been put on hold since the pandemic, but the festival still offers a multitude of grilled meat options: gyros, skewered kebabs and the sausages known as loukaniko. And of course there will still be juicy, thinly sliced leg of lamb, served as an open-face sandwich with au jus drizzled on top. Separate booths will sell grilled lamb chops and lamb shanks.\u003c/p>\n\u003cp>In total, the food options are almost too many to enumerate. The squares of flaming cheese known as saganaki. The hearty, lasagna-like pastitsio. The many different types of phyllo-based pastries, including bougatsa, a flaky, custard-filled sweet pastry that will be offered for the first time this year. In fact, there will be a whole room dedicated to desserts, including loukoumades, the honey-drenched doughnut holes that draw the longest line at every Greek food event I’ve ever attended.\u003c/p>\n\u003cfigure id=\"attachment_13957637\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg\" alt=\"Two cooks shout out in excitement and trepidation as a grill topped with squares of cheese bursts into flame. \" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The flaming cheese known as saganaki is always a spectacle, in addition to being a treat to eat. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13957638\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957638\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg\" alt=\"A pile of freshly fried doughnut holes.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fresh batch of loukoumades. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of non-Greek, non-Orthodox folks attend the festival solely on the basis of how great the food is, but that certainly isn’t the only reason to attend. There’s also live music, folk dancing and other cultural performances to keep the good vibes flowing.\u003c/p>\n\u003cp>And if you’ve never visited the Cathedral of the Ascension, up in the hills? On a clear day, you’ll enjoy one of the most exquisite views of the San Francisco Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/\">\u003ci>Oakland Greek Festival\u003c/i>\u003c/a>\u003ci> will take place on Friday, (4–10 p.m.), Saturday (11 a.m.–10 p.m.) and Sunday (11 a.m.–9 p.m.), May 17–19, at the Greek Orthodox Cathedral of Ascension in Oakland (4700 Lincoln Ave.). \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/?pgid=jx02htlz-809dd8e6-82d4-405a-8d12-5a5365dffdc6\">\u003ci>Tickets are $5\u003c/i>\u003c/a>\u003ci> (with discounts for multiple-day passes, and children under 12 are free). There are several options for \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/about-3\">\u003ci>free and paid parking\u003c/i>\u003c/a>\u003ci> within walking distance of the cathedral.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Give me a choice between Michelin-starred fine dining and a big, immigrant-cooked church potluck, and I’ll choose the potluck nine times out of ten. That’s probably why I love the \u003ca href=\"https://www.oaklandgreekfestival.com/\">Oakland Greek Festival\u003c/a>, the Greek Orthodox Cathedral of the Ascension’s flagship event: It’s essentially the biggest, liveliest church potluck you can imagine — an expression of the Bay Area’s multigenerational Greek community that’s infused with so much joy and down-to-earth hospitality. Not to mention the irresistible aroma of skewered meats and roast lamb you can smell from several blocks away.\u003c/p>\n\u003cp>The Oakland cathedral will host this year’s three-day lamb-stravaganza on May 17–19, but the festival’s history goes back more than 50 years.\u003c/p>\n\u003cp>Frosene Phillips, a spokesperson for the Oakland Greek Festival, remembers attending as a dancer when the event first started in the early ’70s. Back then, Phillips recalls, the festival was held at the old Oakland Civic Auditorium, near Lake Merritt. When the event debuted the first week of May in 1972, they called it the “Greek Week” — seven full days of music, folk dancing, food and wine, all in celebration of the church’s 50th anniversary in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_13957639\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957639\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg\" alt=\"Lamb skewers on the grill.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival-.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/27-2023-OaklandGreekFestival--1536x864.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb skewers ready to come off the grill. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the festival moved to the Cathedral of the Ascension’s own church grounds in the Oakland hills, where the event carried on year after year. They’ve only skipped it three times: once when the auditorium was under renovation, and then of course the first two years of the COVID shutdown, when all big public gatherings went on pause.\u003c/p>\n\u003cp>One of the first Greek food and culture festivals of its kind in the U.S., it became a model — the “mothership,” as Phillips puts it — for other similar church-affiliated Greek “bazaars” that sprung up around the Bay Area and beyond. As Phillips recalls, “Even Greek parishes from the East Coast would send people out to see what was going on in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For parishioners here in the East Bay, it was a whole lot of work and preparation, starting months in advance.\u003c/p>\n\u003cfigure id=\"attachment_13957632\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957632\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg\" alt=\"Black and white photo of elderly women in aprons preparing trays of Greek moussaka.\" width=\"1920\" height=\"1328\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-800x553.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1020x706.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-160x111.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-768x531.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/1981-Pics-p16-1536x1062.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Church volunteers prepare trays of moussaka for an early 1980s edition of the festival. \u003ccite>(Courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I call it Greek hospitality on a grand scale,” Phillips says.\u003c/p>\n\u003cp>These days, as the proverbial baton has been passed from one generation to the next, Phillips says the biggest challenge is just finding enough volunteers from the parish to put together such a massive, well-attended event, especially from a food standpoint. Still, even after all these years, the vast majority of the food sold at the festival is prepared by church volunteers — only a handful of items have been outsourced, Phillips says.\u003c/p>\n\u003cp>Historically, the signature item was roast lamb — a whole lamb grilled on a spit for each day of the festival. Visitors would buy a ticket as soon as they arrived, and when the lamb had finished cooking, they’d line up to receive a plate piled high with meat, rice, vegetables and all the fixins.\u003c/p>\n\u003cfigure id=\"attachment_13957635\" class=\"wp-caption alignnone\" style=\"max-width: 1710px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957635\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg\" alt=\"A smiling young boy holds a pair of metal tongs as he tends to lamb kebabs cooking on the grill.\" width=\"1710\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-scaled.jpg 1710w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-800x1198.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1020x1527.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-768x1150.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1026x1536.jpg 1026w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-06193-1368x2048.jpg 1368w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Each year’s festival is a team effort, with church parishioners of all ages pitching in. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\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>The whole lamb has been put on hold since the pandemic, but the festival still offers a multitude of grilled meat options: gyros, skewered kebabs and the sausages known as loukaniko. And of course there will still be juicy, thinly sliced leg of lamb, served as an open-face sandwich with au jus drizzled on top. Separate booths will sell grilled lamb chops and lamb shanks.\u003c/p>\n\u003cp>In total, the food options are almost too many to enumerate. The squares of flaming cheese known as saganaki. The hearty, lasagna-like pastitsio. The many different types of phyllo-based pastries, including bougatsa, a flaky, custard-filled sweet pastry that will be offered for the first time this year. In fact, there will be a whole room dedicated to desserts, including loukoumades, the honey-drenched doughnut holes that draw the longest line at every Greek food event I’ve ever attended.\u003c/p>\n\u003cfigure id=\"attachment_13957637\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg\" alt=\"Two cooks shout out in excitement and trepidation as a grill topped with squares of cheese bursts into flame. \" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/oaklandgreekfestival2019_stavromedia_-05911-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The flaming cheese known as saganaki is always a spectacle, in addition to being a treat to eat. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13957638\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957638\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg\" alt=\"A pile of freshly fried doughnut holes.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GreekFestival2022-StavroMedia-193-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fresh batch of loukoumades. \u003ccite>(Stavro Media, courtesy of Oakland Greek Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Plenty of non-Greek, non-Orthodox folks attend the festival solely on the basis of how great the food is, but that certainly isn’t the only reason to attend. There’s also live music, folk dancing and other cultural performances to keep the good vibes flowing.\u003c/p>\n\u003cp>And if you’ve never visited the Cathedral of the Ascension, up in the hills? On a clear day, you’ll enjoy one of the most exquisite views of the San Francisco Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/\">\u003ci>Oakland Greek Festival\u003c/i>\u003c/a>\u003ci> will take place on Friday, (4–10 p.m.), Saturday (11 a.m.–10 p.m.) and Sunday (11 a.m.–9 p.m.), May 17–19, at the Greek Orthodox Cathedral of Ascension in Oakland (4700 Lincoln Ave.). \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/?pgid=jx02htlz-809dd8e6-82d4-405a-8d12-5a5365dffdc6\">\u003ci>Tickets are $5\u003c/i>\u003c/a>\u003ci> (with discounts for multiple-day passes, and children under 12 are free). There are several options for \u003c/i>\u003ca href=\"https://www.oaklandgreekfestival.com/about-3\">\u003ci>free and paid parking\u003c/i>\u003c/a>\u003ci> within walking distance of the cathedral.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13957597\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957597\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg\" alt=\"Illustration: Two men eat noodles and Thai desserts with an animalistic fervor.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charms of Ping Yang Thai Grill & Dessert are at least twofold: homey Thai noodles and rice dishes, and over-the-top Asian desserts. \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>One of the most charming restaurants I’ve been to in San Francisco is a little Thai cafe that sits on a relatively unobtrusive street corner in Lower Nob Hill, stays open until midnight every night, and serves a menu that’s equal parts impeccable Thai home cooking and gloriously over-the-top desserts.\u003c/p>\n\u003cp>And that’s only the beginning of the pleasures that \u003ca href=\"https://www.pingyangthaigrilldessert.com/\">Ping Yang Thai Grill & Dessert\u003c/a> has to offer.\u003c/p>\n\u003cp>The restaurant has a cozy, lived-in quality. The walls are lined with succulents, climbing vine plants and other assorted greenery. The steady stream of guitar-driven Thai pop-rock that plays over the speakers was catchy enough to get my head bopping. A small bookshelf is stocked with the same mix of slightly random reading material you might find in a friend’s living room: \u003ci>Harry Potter\u003c/i>, \u003ci>The Catcher in the Rye\u003c/i>, some test prep workbooks, the Thai translation of the \u003ci>Detective Conan\u003c/i> manga.\u003c/p>\n\u003cp>The menu, too, is optimized with an eye toward homey comfort. Which isn’t to say that the cooking is uninteresting or unambitious. In fact, Ping Yang serves a whole slew of dishes that I rarely see at other Thai restaurants in the Bay Area, like fried silkworms and mok pla — a Lao dish that consists of catfish steamed inside a banana leaf. This is, after all, the kind of Thai restaurant that has a specials board handwritten in Thai, with no translation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ping Yang also serves one of the most ubiquitous home-cooked Thai dishes that you’ll only occasionally find at a restaurant: a Thai omelet. This is one of my all-time favorite egg dishes (which, coming from an egg-obsessed person, says a lot) — essentially just egg and fish sauce, whisked together and fried quickly in a hot wok until it’s puffed up and golden-brown. Served over a plate of hot jasmine rice, Ping Yang’s herb-flecked version is simple and supremely comforting, especially when doctored with a few dabs of Sriracha. Left to my own devices, I would happily eat this twice a week.\u003c/p>\n\u003cp>In a similar comfort food vein: the restaurant’s pad see ew, which, by contrast, is a dish you can find at practically every Thai restaurant in the U.S. But I was enamored with Ping Yang’s homey, oil-slicked version of the dish, which was loaded with vegetables and full of umami without being overly salty. It didn’t hurt that I ordered the version with pork jowl, a luxurious, underrated cut that gives you a little of the fattiness of the belly with a nice, crisp, cartilaginous chew. After applying a few liberal drops of prik nam som (chili vinegar) from the condiment caddy, we inhaled this dish in a matter of minutes.\u003c/p>\n\u003cp>Again, this is restaurant-quality food cooked with light enough a touch that I could easily imagine myself eating here multiple times a week if I lived in the neighborhood — especially with so much of the menu left to explore, and many of the dishes priced at $15 or less.\u003c/p>\n\u003cfigure id=\"attachment_13957596\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957596\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg\" alt='Illustration: Exterior of a restaurant at nighttime — the sign reads \"Ping Yang.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in Lower Nob Hill, the restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truth be told, I would come even if the food were only half as good, because the vibe at Ping Yang is just so pleasant, welcoming and chill. Half the people who came in during our visit seemed to be regulars or personal friends of the owners, and no one seemed to be in any particular rush. At around 10 o’clock on a Thursday night, a couple of thirtysomething Thai dudes had their laptops out, sipping cold Thai lagers while they worked on a project. Others came in after dinner elsewhere just to share a dessert.\u003c/p>\n\u003cp>The service, meanwhile, was friendly without being overly familiar. I especially appreciated the conviction with which our server delivered her recommendations when we asked for them. “The pad see ew is my favorite,” she said without a moment’s hesitation when we asked about the noodle dishes. And later, when it was time for dessert, she once again spoke, with absolute certainty, in favor of the watermelon bing soo.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954983,arts_13953702,arts_13952823']\u003c/span>\u003c/span>Ah yes, dessert. Can I speak for a moment on how dispiriting I have found it, personally, that there aren’t more dessert shops in the Bay Area open past, say, 9 o’clock? The struggle is real, and if you’ve felt it too, I am here to tell you that Ping Yang is the solution to your woes: It serves a vast Thai and pan-Asian dessert menu until midnight every night. In contrast to the homey, simple quality of the savory foods, the desserts are elaborate and over-the-top in a way that feels made for Instagram — but \u003ci>also \u003c/i>entirely delicious.\u003c/p>\n\u003cp>There are Hong Kong–style toast boxes filled to overflowing with ube ice cream, whipped cream and all manner of fresh fruits. There are variations on the Thai-style dessert rotis that are wildly popular at night markets all across Asia. The banana roti we tried was a deconstructed version — crispy roti wedges piled on a plate and topped with whipped cream, chocolate sauce and condensed milk, with a stack of banana slices arranged neatly on the side. You assemble each perfect bite yourself.\u003c/p>\n\u003cp>As for that watermelon bing soo? It was fully half of a small, sweet watermelon, served with the carved-out balls of its flesh piled high inside the rind itself. Layered inside was the bing soo, or shaved ice, itself — mixed with condensed milk and shaved so finely that for the first several bites I was convinced it was ice cream.\u003c/p>\n\u003cp>Let’s just say the recommendation didn’t miss: This was the tastiest, most refreshing dessert I’d eaten in months.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/pingyangsf/\">\u003ci>Ping Yang Grill & Dessert\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday from noon–3 p.m. and 5 p.m.–midnight, and Sunday 5 p.m.–midnight at 955 Larkin St. in San Francisco.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13957597\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957597\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg\" alt=\"Illustration: Two men eat noodles and Thai desserts with an animalistic fervor.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charms of Ping Yang Thai Grill & Dessert are at least twofold: homey Thai noodles and rice dishes, and over-the-top Asian desserts. \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>One of the most charming restaurants I’ve been to in San Francisco is a little Thai cafe that sits on a relatively unobtrusive street corner in Lower Nob Hill, stays open until midnight every night, and serves a menu that’s equal parts impeccable Thai home cooking and gloriously over-the-top desserts.\u003c/p>\n\u003cp>And that’s only the beginning of the pleasures that \u003ca href=\"https://www.pingyangthaigrilldessert.com/\">Ping Yang Thai Grill & Dessert\u003c/a> has to offer.\u003c/p>\n\u003cp>The restaurant has a cozy, lived-in quality. The walls are lined with succulents, climbing vine plants and other assorted greenery. The steady stream of guitar-driven Thai pop-rock that plays over the speakers was catchy enough to get my head bopping. A small bookshelf is stocked with the same mix of slightly random reading material you might find in a friend’s living room: \u003ci>Harry Potter\u003c/i>, \u003ci>The Catcher in the Rye\u003c/i>, some test prep workbooks, the Thai translation of the \u003ci>Detective Conan\u003c/i> manga.\u003c/p>\n\u003cp>The menu, too, is optimized with an eye toward homey comfort. Which isn’t to say that the cooking is uninteresting or unambitious. In fact, Ping Yang serves a whole slew of dishes that I rarely see at other Thai restaurants in the Bay Area, like fried silkworms and mok pla — a Lao dish that consists of catfish steamed inside a banana leaf. This is, after all, the kind of Thai restaurant that has a specials board handwritten in Thai, with no translation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ping Yang also serves one of the most ubiquitous home-cooked Thai dishes that you’ll only occasionally find at a restaurant: a Thai omelet. This is one of my all-time favorite egg dishes (which, coming from an egg-obsessed person, says a lot) — essentially just egg and fish sauce, whisked together and fried quickly in a hot wok until it’s puffed up and golden-brown. Served over a plate of hot jasmine rice, Ping Yang’s herb-flecked version is simple and supremely comforting, especially when doctored with a few dabs of Sriracha. Left to my own devices, I would happily eat this twice a week.\u003c/p>\n\u003cp>In a similar comfort food vein: the restaurant’s pad see ew, which, by contrast, is a dish you can find at practically every Thai restaurant in the U.S. But I was enamored with Ping Yang’s homey, oil-slicked version of the dish, which was loaded with vegetables and full of umami without being overly salty. It didn’t hurt that I ordered the version with pork jowl, a luxurious, underrated cut that gives you a little of the fattiness of the belly with a nice, crisp, cartilaginous chew. After applying a few liberal drops of prik nam som (chili vinegar) from the condiment caddy, we inhaled this dish in a matter of minutes.\u003c/p>\n\u003cp>Again, this is restaurant-quality food cooked with light enough a touch that I could easily imagine myself eating here multiple times a week if I lived in the neighborhood — especially with so much of the menu left to explore, and many of the dishes priced at $15 or less.\u003c/p>\n\u003cfigure id=\"attachment_13957596\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957596\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg\" alt='Illustration: Exterior of a restaurant at nighttime — the sign reads \"Ping Yang.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in Lower Nob Hill, the restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truth be told, I would come even if the food were only half as good, because the vibe at Ping Yang is just so pleasant, welcoming and chill. Half the people who came in during our visit seemed to be regulars or personal friends of the owners, and no one seemed to be in any particular rush. At around 10 o’clock on a Thursday night, a couple of thirtysomething Thai dudes had their laptops out, sipping cold Thai lagers while they worked on a project. Others came in after dinner elsewhere just to share a dessert.\u003c/p>\n\u003cp>The service, meanwhile, was friendly without being overly familiar. I especially appreciated the conviction with which our server delivered her recommendations when we asked for them. “The pad see ew is my favorite,” she said without a moment’s hesitation when we asked about the noodle dishes. And later, when it was time for dessert, she once again spoke, with absolute certainty, in favor of the watermelon bing soo.\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>Ah yes, dessert. Can I speak for a moment on how dispiriting I have found it, personally, that there aren’t more dessert shops in the Bay Area open past, say, 9 o’clock? The struggle is real, and if you’ve felt it too, I am here to tell you that Ping Yang is the solution to your woes: It serves a vast Thai and pan-Asian dessert menu until midnight every night. In contrast to the homey, simple quality of the savory foods, the desserts are elaborate and over-the-top in a way that feels made for Instagram — but \u003ci>also \u003c/i>entirely delicious.\u003c/p>\n\u003cp>There are Hong Kong–style toast boxes filled to overflowing with ube ice cream, whipped cream and all manner of fresh fruits. There are variations on the Thai-style dessert rotis that are wildly popular at night markets all across Asia. The banana roti we tried was a deconstructed version — crispy roti wedges piled on a plate and topped with whipped cream, chocolate sauce and condensed milk, with a stack of banana slices arranged neatly on the side. You assemble each perfect bite yourself.\u003c/p>\n\u003cp>As for that watermelon bing soo? It was fully half of a small, sweet watermelon, served with the carved-out balls of its flesh piled high inside the rind itself. Layered inside was the bing soo, or shaved ice, itself — mixed with condensed milk and shaved so finely that for the first several bites I was convinced it was ice cream.\u003c/p>\n\u003cp>Let’s just say the recommendation didn’t miss: This was the tastiest, most refreshing dessert I’d eaten in months.\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/pingyangsf/\">\u003ci>Ping Yang Grill & Dessert\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday from noon–3 p.m. and 5 p.m.–midnight, and Sunday 5 p.m.–midnight at 955 Larkin St. in San Francisco.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "This Year’s Taiwanese American Culture Fest Will Be Bigger Than Ever",
"headTitle": "This Year’s Taiwanese American Culture Fest Will Be Bigger Than Ever | KQED",
"content": "\u003cp>Once a year, the \u003ca href=\"https://www.kqed.org/arts/13929007/taiwanese-american-culture-festival-union-square-sf\">West Coast’s biggest Taiwanese American cultural celebration\u003c/a> takes over Union Square for a day of lion dance performances, acrobatics, live music, local art and, of course, a whole lot of delicious food. We’re talking beef noodle soup with hand-pulled noodles. Silky, sweet tofu pudding. Night market–style candied fruit skewers.\u003c/p>\n\u003cp>With all the discourse around \u003ca href=\"https://www.kqed.org/arts/13939383/downtown-san-francisco-doom-spiral-sucka-flea-market-holiday-spirit\">downtown San Francisco’s restaurant and retail apocalypse\u003c/a>, maybe \u003ci>this \u003c/i>is precisely what Union Square needs to bring some life to the neighborhood.\u003c/p>\n\u003cp>At least, that’s what Alan Ma, a co-director of this year’s \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a>, is hoping. Organized by the Bay Area chapter of the nonprofit \u003ca href=\"https://tacl.org/tap1/\">Taiwanese American Professionals\u003c/a> (TAP), the festival kicks off its 31st annual edition — minus a couple years’ hiatus during the height of the pandemic — on Saturday, May 11.\u003c/p>\n\u003cp>Unlike some previous incarnations of the festival, this year’s version won’t have a specific theme. Instead, Ma explains, the focus will just be on “revitalizing traffic or noise in San Francisco, given a lot of news of people leaving.”\u003c/p>\n\u003cp>“I just want to bring back what is still here, what is still alive in San Francisco,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13957310\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957310\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg\" alt=\"Women in nostalgic period costumes perform a choreographed Chinese yo-yo dance.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A choreographed Chinese yo-yo performance at last year’s festival. \u003ccite>(Peter Chu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of how Ma and his fellow organizers hope to generate that sense of excitement is by offering the widest variety of Taiwanese foods and beverages in the festival’s history. In recent years, the only hot food options came from the tent operated by \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a longtime \u003ca href=\"https://www.kqed.org/arts/13897684/pandemic-taiwanese-food-liangs-village\">South Bay mainstay\u003c/a>. But as tasty as Liang’s is — and the restaurant will once again be on hand this year to sling hand-pulled beef noodle soup, lu rou fan and other classic Taiwanese dishes — there’s no way for a single vendor to capture all of the depth, breadth and overall vibrancy of the cuisine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So this year Ma is pulling in a number of other big names from the local Taiwanese food scene, including the soy milk shop \u003ca href=\"https://www.facebook.com/US.Soypresso\">US Soypresso\u003c/a>, shaved snow specialist \u003ca href=\"https://www.powdershavedsnow.com/about-us\">Powder\u003c/a> and \u003ca href=\"https://www.duanchunzhen-us.com/ca/?\">Duan Chun Zhen\u003c/a> (another beef noodle soup specialist, though it’ll be serving pork belly noodle soup and a selection of lu wei, or braised items, at the festival).\u003c/p>\n\u003cfigure id=\"attachment_13957311\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957311\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg\" alt=\"A bowl of egg fried rice topped with fried chop.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duan Chun Zhen will have a booth at this year’s festival. Pictured here is the Cupertino restaurant’s fried rice with pork chop. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even more striking, though, is the number of smaller Taiwanese pop-ups and homegrown food businesses — which are the backbone of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">recent Taiwanese food renaissance\u003c/a> — that will be joining the festival this year.\u003c/p>\n\u003cp>A few of the notable participants: \u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama Dumpling\u003c/a> will be selling the Taiwanese-style steamed rice cakes known as \u003ca href=\"https://www.instagram.com/p/C3Ere34rC5t/\">kueh\u003c/a>. Cinnamon roll pop-up sensation \u003ca href=\"https://www.instagram.com/astrandabakery/?hl=en\">Astranda Bakery\u003c/a> will offer sweet potato rolls and laminated milk bread. \u003ca href=\"https://www.instagram.com/jessicalittlefu/?hl=en\">Jessica Little Fu\u003c/a> will peddle the aforementioned tofu pudding. And \u003ca href=\"https://mitkcatering.com/\">Maxine’s Kitchen\u003c/a>, the Hayward-based cult favorite bento caterer, will be slinging some of the most nostalgic food items: the so-called “rice burritos” known as \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">fan tuan\u003c/a>, and “\u003ca href=\"https://en.wikipedia.org/wiki/Small_sausage_in_large_sausage\">little sausage wrapped inside a big sausage\u003c/a>,” a staple of every Taiwanese night market.\u003c/p>\n\u003cfigure id=\"attachment_13957319\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957319\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg\" alt=\"A red pork chop bento wit corn and egg.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the Taiwanese-style bentos from Maxine’s Kitchen \u003ccite>(Courtesy of Maxine's Kitchen / Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='arts_13897936,arts_13956218,arts_13897868']According to Ma, most — but not all — of the vendors are Taiwanese Americans themselves. And in some cases, like the craft chocolate company \u003ca href=\"https://www.formosachocolates.com/\">Formosa Chocolates\u003c/a>, the Taiwanese American makers might not specialize in overtly Taiwanese foods. Taken all together, though, the festival should capture a fairly broad snapshot of the Bay Area’s current Taiwanese food scene.\u003c/p>\n\u003cp>The hope, Ma says, is that by having so many more food vendors, it’ll help mitigate some of the long lines that visitors may have experienced at last year’s festival. Even more important, though, is the way it will help promote a broader appreciation for Taiwanese food culture in the heart of downtown San Francisco.\u003c/p>\n\u003cp>“There are definitely more and more of these lesser-known and more hole-in-the-wall places that we want to showcase and give them a spotlight to the greater community of San Francisco,” Ma says.\u003c/p>\n\u003cfigure id=\"attachment_13957321\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957321\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg\" alt=\"Bags of Taiwanese dried fruit snacks for sale.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A booth selling Taiwanese-style dried fruit snacks at last year’s festival. \u003ccite>(Julia Yu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a>\u003ci> will take place on Saturday, May 11, from 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once a year, the \u003ca href=\"https://www.kqed.org/arts/13929007/taiwanese-american-culture-festival-union-square-sf\">West Coast’s biggest Taiwanese American cultural celebration\u003c/a> takes over Union Square for a day of lion dance performances, acrobatics, live music, local art and, of course, a whole lot of delicious food. We’re talking beef noodle soup with hand-pulled noodles. Silky, sweet tofu pudding. Night market–style candied fruit skewers.\u003c/p>\n\u003cp>With all the discourse around \u003ca href=\"https://www.kqed.org/arts/13939383/downtown-san-francisco-doom-spiral-sucka-flea-market-holiday-spirit\">downtown San Francisco’s restaurant and retail apocalypse\u003c/a>, maybe \u003ci>this \u003c/i>is precisely what Union Square needs to bring some life to the neighborhood.\u003c/p>\n\u003cp>At least, that’s what Alan Ma, a co-director of this year’s \u003ca href=\"https://www.tap-sf.org/tacf\">Taiwanese American Cultural Festival\u003c/a>, is hoping. Organized by the Bay Area chapter of the nonprofit \u003ca href=\"https://tacl.org/tap1/\">Taiwanese American Professionals\u003c/a> (TAP), the festival kicks off its 31st annual edition — minus a couple years’ hiatus during the height of the pandemic — on Saturday, May 11.\u003c/p>\n\u003cp>Unlike some previous incarnations of the festival, this year’s version won’t have a specific theme. Instead, Ma explains, the focus will just be on “revitalizing traffic or noise in San Francisco, given a lot of news of people leaving.”\u003c/p>\n\u003cp>“I just want to bring back what is still here, what is still alive in San Francisco,” he says.\u003c/p>\n\u003cfigure id=\"attachment_13957310\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957310\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg\" alt=\"Women in nostalgic period costumes perform a choreographed Chinese yo-yo dance.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/yoyo_PeterChuTACF23_39-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A choreographed Chinese yo-yo performance at last year’s festival. \u003ccite>(Peter Chu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of how Ma and his fellow organizers hope to generate that sense of excitement is by offering the widest variety of Taiwanese foods and beverages in the festival’s history. In recent years, the only hot food options came from the tent operated by \u003ca href=\"https://www.liangsvillage.com/\">Liang’s Village\u003c/a>, a longtime \u003ca href=\"https://www.kqed.org/arts/13897684/pandemic-taiwanese-food-liangs-village\">South Bay mainstay\u003c/a>. But as tasty as Liang’s is — and the restaurant will once again be on hand this year to sling hand-pulled beef noodle soup, lu rou fan and other classic Taiwanese dishes — there’s no way for a single vendor to capture all of the depth, breadth and overall vibrancy of the cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So this year Ma is pulling in a number of other big names from the local Taiwanese food scene, including the soy milk shop \u003ca href=\"https://www.facebook.com/US.Soypresso\">US Soypresso\u003c/a>, shaved snow specialist \u003ca href=\"https://www.powdershavedsnow.com/about-us\">Powder\u003c/a> and \u003ca href=\"https://www.duanchunzhen-us.com/ca/?\">Duan Chun Zhen\u003c/a> (another beef noodle soup specialist, though it’ll be serving pork belly noodle soup and a selection of lu wei, or braised items, at the festival).\u003c/p>\n\u003cfigure id=\"attachment_13957311\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957311\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg\" alt=\"A bowl of egg fried rice topped with fried chop.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/duan-chun-zhen_fried-rice-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duan Chun Zhen will have a booth at this year’s festival. Pictured here is the Cupertino restaurant’s fried rice with pork chop. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even more striking, though, is the number of smaller Taiwanese pop-ups and homegrown food businesses — which are the backbone of the Bay Area’s \u003ca href=\"https://www.kqed.org/arts/13897272/bay-area-taiwanese-food-scene-nostalgia\">recent Taiwanese food renaissance\u003c/a> — that will be joining the festival this year.\u003c/p>\n\u003cp>A few of the notable participants: \u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama Dumpling\u003c/a> will be selling the Taiwanese-style steamed rice cakes known as \u003ca href=\"https://www.instagram.com/p/C3Ere34rC5t/\">kueh\u003c/a>. Cinnamon roll pop-up sensation \u003ca href=\"https://www.instagram.com/astrandabakery/?hl=en\">Astranda Bakery\u003c/a> will offer sweet potato rolls and laminated milk bread. \u003ca href=\"https://www.instagram.com/jessicalittlefu/?hl=en\">Jessica Little Fu\u003c/a> will peddle the aforementioned tofu pudding. And \u003ca href=\"https://mitkcatering.com/\">Maxine’s Kitchen\u003c/a>, the Hayward-based cult favorite bento caterer, will be slinging some of the most nostalgic food items: the so-called “rice burritos” known as \u003ca href=\"https://www.kqed.org/arts/13897868/taiwanese-breakfast-bay-area\">fan tuan\u003c/a>, and “\u003ca href=\"https://en.wikipedia.org/wiki/Small_sausage_in_large_sausage\">little sausage wrapped inside a big sausage\u003c/a>,” a staple of every Taiwanese night market.\u003c/p>\n\u003cfigure id=\"attachment_13957319\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957319\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg\" alt=\"A red pork chop bento wit corn and egg.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/maxines-kitchen-bento_facebook-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the Taiwanese-style bentos from Maxine’s Kitchen \u003ccite>(Courtesy of Maxine's Kitchen / Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>According to Ma, most — but not all — of the vendors are Taiwanese Americans themselves. And in some cases, like the craft chocolate company \u003ca href=\"https://www.formosachocolates.com/\">Formosa Chocolates\u003c/a>, the Taiwanese American makers might not specialize in overtly Taiwanese foods. Taken all together, though, the festival should capture a fairly broad snapshot of the Bay Area’s current Taiwanese food scene.\u003c/p>\n\u003cp>The hope, Ma says, is that by having so many more food vendors, it’ll help mitigate some of the long lines that visitors may have experienced at last year’s festival. Even more important, though, is the way it will help promote a broader appreciation for Taiwanese food culture in the heart of downtown San Francisco.\u003c/p>\n\u003cp>“There are definitely more and more of these lesser-known and more hole-in-the-wall places that we want to showcase and give them a spotlight to the greater community of San Francisco,” Ma says.\u003c/p>\n\u003cfigure id=\"attachment_13957321\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957321\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg\" alt=\"Bags of Taiwanese dried fruit snacks for sale.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Yun-Hai_JuliaYu_TACF2023-27-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A booth selling Taiwanese-style dried fruit snacks at last year’s festival. \u003ccite>(Julia Yu, courtesy of Taiwanese American Cultural Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.tap-sf.org/tacf\">\u003ci>Taiwanese American Cultural Festival\u003c/i>\u003c/a>\u003ci> will take place on Saturday, May 11, from 10 a.m.–4 p.m. at Union Square in San Francisco. Admission is free.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage",
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"headTitle": "Sunnyvale’s Secret Japanese Whisky Bar Serves Killer Late-Night Karaage | KQED",
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"content": "\u003cfigure id=\"attachment_13957148\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg\" alt=\"Illustration: a man shovels scallops into his mouth while sitting at an elegant bar. On the counter are tidy lobster sandwiches and fizzy cocktails in highball glasses.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nokori is a Japanese whisky highball bar hidden inside Sunnyvale’s TETRA Hotel. \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>Here in the Bay Area, the search for late-night food is mostly a matter of excavating the unexpected gems that are hiding in plain sight.\u003c/p>\n\u003cp>To wit: In order to get to \u003ca href=\"https://www.yelp.com/biz/nokori-sunnyvale\">Nokori\u003c/a>, an elegant Japanese whisky bar in Sunnyvale that most Sunnyvaleans haven’t even heard of, you first have to navigate the city’s maze of identical high-tech office parks. Sandwiched between a couple of these anonymous tech campuses sits a \u003ca href=\"https://www.marriott.com/en-us/hotels/sjcva-tetra-hotel-autograph-collection/overview/\">stylish boutique hotel\u003c/a>. And inside that hotel, after you walk through the cool, minimalistic lobby, past the shiny gold leaves dangling from the ceiling, you’ll spot this very chic, very Japanese little cocktail bar — with room for no more than seven or eight people at the counter.\u003c/p>\n\u003cp>When we sidled up to that counter at around 10 o’clock on a recent Friday, there was only one other gentleman there, nursing a cocktail and watching the Japanese F1 race on the TV with the volume turned off. So it really felt like we had stumbled on a secret spot.\u003c/p>\n\u003cp>Of course, we had come because we’d heard Nokori was open until midnight every night, and that it served a concise, appealing menu of fancy izakaya-style small plates until the kitchen did its last call at 11. And also because the bar specializes in the Japanese whisky highball, which happens to be my favorite drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A basic highball is just Japanese whisky, soda water and ice, but Nokori is one of a handful of bars around the Bay Area that has installed a \u003ca href=\"https://punchdrink.com/articles/toki-japanese-whisky-highball-machine-has-been-hacked/\">special soda dispenser\u003c/a> from Japan that makes the soda water extra-extra fizzy — so much so that the bubbles look visibly angry. The bar serves a whopping nine different highballs, and it uses the expensive kind of ice that’s just one long, perfectly clear cuboid in your glass. All of which to say: My yuzu highball was fantastic. Cold and refreshing as could be. Subtly citrusy. Sneakily strong.\u003c/p>\n\u003cfigure id=\"attachment_13957149\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957149\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg\" alt=\"Illustration: An elegant hotel lobby with modern, minimalist couches and an elegant bar at one end of the room, with sparkly gold leaves dangling from the ceiling.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For late-night diners looking for a more quiet and chill experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was the food, however, that will bring me back. We ordered torched Hokkaido scallops that were served in a style you might expect to find at one of the Bay Area’s buzzier, Asian-inflected fine dining restaurants. The mostly raw scallops had a zippy leche de tigre dressing and were artfully garnished with algae, rice puffs and briny sea grapes that burst in your mouth — a fun pop-and-crunch effect.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13956683,arts_13955884,arts_13954112']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>I also had one of the tastiest versions of Japanese karaage-style fried chicken that I’ve eaten in months — just impeccably crispy, well-seasoned and juicy thighs, no bells and whistles other than the little bowl of watery onion salsa that you could spoon over the chicken for a bit of brightness. And, perhaps most decadently, there were furikake-topped lobster grilled cheese sandwiches, served on bouncy Japanese milk bread. (Could I \u003ci>really\u003c/i> taste that it was lobster, instead of some less rarefied protein, under all that cheese? Maybe not. But I did want to dunk everything on the table into the savory miso aioli that came with the sandwich.)\u003c/p>\n\u003cp>No surprise, all those small plates can add up to a bit of a hefty bill if you’re eating \u003ci>dinner\u003c/i> dinner. But for a fancy late-night snack at the bar? Considering that we were the only people ordering food at that hour, everything was so much more ambitious and better-tasting than it really needed to be.\u003c/p>\n\u003cp>So many of the Bay Area’s other after-hours spots are notable because of how crowded and bustling they are even late into the night, but Nokori’s virtues run in the opposite direction, appealing to anyone looking for a more chill and quiet late-night experience. This is the kind of elegant hotel bar where you might imagine yourself striking up a conversation with a beautiful stranger, or maybe your side-piece — or, if luck isn’t on your side, a couple of unkempt food writer types.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tetrahotelsv.com/dining/nokori/\">\u003ci>Nokori\u003c/i>\u003c/a>\u003ci> is open daily from 3 p.m. to midnight inside TETRA Hotel (400 W. Java Dr., Sunnyvale); the kitchen is open 4–11 p.m. If you park in the hotel parking garage, Nokori will validate your parking.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13957148\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg\" alt=\"Illustration: a man shovels scallops into his mouth while sitting at an elegant bar. On the counter are tidy lobster sandwiches and fizzy cocktails in highball glasses.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nokori is a Japanese whisky highball bar hidden inside Sunnyvale’s TETRA Hotel. \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>Here in the Bay Area, the search for late-night food is mostly a matter of excavating the unexpected gems that are hiding in plain sight.\u003c/p>\n\u003cp>To wit: In order to get to \u003ca href=\"https://www.yelp.com/biz/nokori-sunnyvale\">Nokori\u003c/a>, an elegant Japanese whisky bar in Sunnyvale that most Sunnyvaleans haven’t even heard of, you first have to navigate the city’s maze of identical high-tech office parks. Sandwiched between a couple of these anonymous tech campuses sits a \u003ca href=\"https://www.marriott.com/en-us/hotels/sjcva-tetra-hotel-autograph-collection/overview/\">stylish boutique hotel\u003c/a>. And inside that hotel, after you walk through the cool, minimalistic lobby, past the shiny gold leaves dangling from the ceiling, you’ll spot this very chic, very Japanese little cocktail bar — with room for no more than seven or eight people at the counter.\u003c/p>\n\u003cp>When we sidled up to that counter at around 10 o’clock on a recent Friday, there was only one other gentleman there, nursing a cocktail and watching the Japanese F1 race on the TV with the volume turned off. So it really felt like we had stumbled on a secret spot.\u003c/p>\n\u003cp>Of course, we had come because we’d heard Nokori was open until midnight every night, and that it served a concise, appealing menu of fancy izakaya-style small plates until the kitchen did its last call at 11. And also because the bar specializes in the Japanese whisky highball, which happens to be my favorite drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A basic highball is just Japanese whisky, soda water and ice, but Nokori is one of a handful of bars around the Bay Area that has installed a \u003ca href=\"https://punchdrink.com/articles/toki-japanese-whisky-highball-machine-has-been-hacked/\">special soda dispenser\u003c/a> from Japan that makes the soda water extra-extra fizzy — so much so that the bubbles look visibly angry. The bar serves a whopping nine different highballs, and it uses the expensive kind of ice that’s just one long, perfectly clear cuboid in your glass. All of which to say: My yuzu highball was fantastic. Cold and refreshing as could be. Subtly citrusy. Sneakily strong.\u003c/p>\n\u003cfigure id=\"attachment_13957149\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957149\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg\" alt=\"Illustration: An elegant hotel lobby with modern, minimalist couches and an elegant bar at one end of the room, with sparkly gold leaves dangling from the ceiling.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nokori-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For late-night diners looking for a more quiet and chill experience. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was the food, however, that will bring me back. We ordered torched Hokkaido scallops that were served in a style you might expect to find at one of the Bay Area’s buzzier, Asian-inflected fine dining restaurants. The mostly raw scallops had a zippy leche de tigre dressing and were artfully garnished with algae, rice puffs and briny sea grapes that burst in your mouth — a fun pop-and-crunch effect.\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>I also had one of the tastiest versions of Japanese karaage-style fried chicken that I’ve eaten in months — just impeccably crispy, well-seasoned and juicy thighs, no bells and whistles other than the little bowl of watery onion salsa that you could spoon over the chicken for a bit of brightness. And, perhaps most decadently, there were furikake-topped lobster grilled cheese sandwiches, served on bouncy Japanese milk bread. (Could I \u003ci>really\u003c/i> taste that it was lobster, instead of some less rarefied protein, under all that cheese? Maybe not. But I did want to dunk everything on the table into the savory miso aioli that came with the sandwich.)\u003c/p>\n\u003cp>No surprise, all those small plates can add up to a bit of a hefty bill if you’re eating \u003ci>dinner\u003c/i> dinner. But for a fancy late-night snack at the bar? Considering that we were the only people ordering food at that hour, everything was so much more ambitious and better-tasting than it really needed to be.\u003c/p>\n\u003cp>So many of the Bay Area’s other after-hours spots are notable because of how crowded and bustling they are even late into the night, but Nokori’s virtues run in the opposite direction, appealing to anyone looking for a more chill and quiet late-night experience. This is the kind of elegant hotel bar where you might imagine yourself striking up a conversation with a beautiful stranger, or maybe your side-piece — or, if luck isn’t on your side, a couple of unkempt food writer types.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tetrahotelsv.com/dining/nokori/\">\u003ci>Nokori\u003c/i>\u003c/a>\u003ci> is open daily from 3 p.m. to midnight inside TETRA Hotel (400 W. Java Dr., Sunnyvale); the kitchen is open 4–11 p.m. If you park in the hotel parking garage, Nokori will validate your parking.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Is Chocolate Sourdough the Bay Area’s Most Delicious Secret?",
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"content": "\u003cp>Before moving to California from Leipzig, Germany, Anne Moser had never considered making sourdough bread. She didn’t know much about it and had no plans to become a professional baker.\u003c/p>\n\u003cp>In fact, after immigrating to Monterey Bay in 2009 to pursue her Master’s in International Studies, Moser became a part-time translator for half a decade before she ended up in Daly City with her husband, Robert, who grew up in the Bay Area.\u003c/p>\n\u003cp>So it’s especially noteworthy that Moser has established herself as one of the Bay Area’s brightest sourdough luminaries.\u003c/p>\n\u003cfigure id=\"attachment_13956816\" class=\"wp-caption alignleft\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg\" alt=\"\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anne Moser first learned how to bake sourdough when she reached the Bay Area in 2013. \u003ccite>(Courtesy Anne Moser)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I never baked sourdough before,” says Moser. “I started when I was here. I missed having bakeries I could walk to. I randomly ordered Chad Robertson’s book, \u003ci>Tartine Bread\u003c/i>, and gave it a try in 2013. I was just baking for my family, and it became too much bread, so we started giving it to neighbors and friends.”\u003c/p>\n\u003cp>Moser went on to become the masterful head baker and founder of \u003ca href=\"https://www.instagram.com/backhausbread/?hl=en\">Backhaus\u003c/a>, which began to sell loaves at local markets in 2016, eventually opening their first brick-and-mortar in downtown San Mateo. Now one of the Peninsula’s buzziest bread suppliers, the German-inspired “bakehouse” continues to rise like a loaf of naturally leavened dough. Last November, the couple opened their second location in Burlingame to much fanfare (and \u003ca href=\"https://www.sfgate.com/food/article/burlingame-bakery-backhaus-bakehouse-17902769.php\">a dash of name confusion\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps most impressive, though? Backhaus serves what might be the best sourdough bread I’ve ever eaten. And it’s not the kind of white-bread sourdough you may be envisioning. Actually, this sourdough is far from the run-of-the-mill loaf you can pick up at any bakery.\u003c/p>\n\u003cp>What Moser — who now refers to herself as \u003ca href=\"https://twitter.com/abagofflour?lang=en\">a “benevolent ruler over billions of wild yeast minions” on X\u003c/a> — has perfected is a true rarity of carb-laden, soul-mending, San Franciscan wonder: the chocolate sourdough mini-loaf.\u003c/p>\n\u003cp>“We decided on the small format because some people might eat it by themselves, but you don’t necessarily want a full size of that. If your loaf for the whole week is just chocolate, it can be limiting for the sandwiches you make,” Moser laughs. “But it’s good with cream cheese or your favorite preserve, almond butter or peanut butter.”\u003c/p>\n\u003cp>Admittedly, due to its small size, I was left desiring more. I would happily eat a larger portion — any day of the week. Moser tells me that (surprisingly) no one has ever asked her to bake a full-size loaf of the chocolate specialty bread, which is only available on weekends. But that’s the first thing that crossed my mind while eating it. (The second was to fantasize about turning it into chocolate sourdough French toast).\u003c/p>\n\u003cp>With an empyrean, almost-marshmallow-like fluff, the slightly-melted chocolate bits dissolve on your tongue while the chewy country sourdough loaf provides a fibrous counterbalance. The bread has the iconic acidity of supreme-tier sourdough — yet, inside and out, the small loaves are a dark brown shade that would make any Hershey’s bar blush.\u003c/p>\n\u003cfigure id=\"attachment_13956870\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956870\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg\" alt=\"a loaf of sliced open chocolate sourdough is displayed on a wooden table outdoors\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The chocolate slightly melts into the sourdough. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to sprinkling semisweet chips from Burlingame-based Guittard into the dough, Moser’s recipe adds cocoa powder and honey, giving the bread its lightly candied — but not overly sugary — piquancy. It’s both savory and filling. And though it’s certainly not the first time anyone has made chocolate sourdough, it’s the only Bay Area bakery (in my personal findings) that seems to be supplying the near-perfect combination on a regular basis.\u003c/p>\n\u003cp>[aside postID='arts_13953330,arts_13900855,arts_13879390']Of course, sourdough bread has long been one of the Bay Area’s most iconic foods. Since 1849, its distinctive tang has sustained gold rushers, trappers, thieves, railroad workers, immigrants, politicians, brothel-goers and, of course, modern day hipsters and food influencers. In recent years, sourdough has had a veritable renaissance, appearing in \u003ca href=\"https://www.sfgate.com/food/article/sourdough-doughnuts-bay-area-18588129.php\">doughnuts\u003c/a>, pizza, croissants, pretzels and just about anything else that local foodies can mold into an edible form (and yes, that includes \u003ca href=\"https://www.goodeggs.com/jackandremi/sourdough-toast-and-jam-ice-cream/6508a22d22152700116a3865\">scoops of ice cream\u003c/a>).\u003c/p>\n\u003cp>Now, Moser and her sourdough contemporaries — whether it be the old-school outposts like Boudin, the new-school leaders in Tartine and Arizmendi, or the cultishly experimentalist deviations of Rize Up — are \u003ci>still \u003c/i>finding ways to improve the unmistakably yeasty recipe.\u003c/p>\n\u003cp>Maybe that’s part of the mystic allure of sourdough — its undying, amoebic permutations across time, space and bakery continuums. As someone who has jumped through many sourdough portals that the Bay Area has presented in my lifetime, I had never encountered a chocolate-ized one. Until now.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Backhaus’ bakeries in San Mateo (32 E. 3rd Ave.) and Burlingame (261 California Dr.) are open every day except Monday, from 7:30 a.m. to 4 p.m. Chocolate sourdough mini-loaves are only available on Saturday and Sunday, in limited quantities on a first-come, first-served basis.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before moving to California from Leipzig, Germany, Anne Moser had never considered making sourdough bread. She didn’t know much about it and had no plans to become a professional baker.\u003c/p>\n\u003cp>In fact, after immigrating to Monterey Bay in 2009 to pursue her Master’s in International Studies, Moser became a part-time translator for half a decade before she ended up in Daly City with her husband, Robert, who grew up in the Bay Area.\u003c/p>\n\u003cp>So it’s especially noteworthy that Moser has established herself as one of the Bay Area’s brightest sourdough luminaries.\u003c/p>\n\u003cfigure id=\"attachment_13956816\" class=\"wp-caption alignleft\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg\" alt=\"\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate_sourdough_baker-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anne Moser first learned how to bake sourdough when she reached the Bay Area in 2013. \u003ccite>(Courtesy Anne Moser)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I never baked sourdough before,” says Moser. “I started when I was here. I missed having bakeries I could walk to. I randomly ordered Chad Robertson’s book, \u003ci>Tartine Bread\u003c/i>, and gave it a try in 2013. I was just baking for my family, and it became too much bread, so we started giving it to neighbors and friends.”\u003c/p>\n\u003cp>Moser went on to become the masterful head baker and founder of \u003ca href=\"https://www.instagram.com/backhausbread/?hl=en\">Backhaus\u003c/a>, which began to sell loaves at local markets in 2016, eventually opening their first brick-and-mortar in downtown San Mateo. Now one of the Peninsula’s buzziest bread suppliers, the German-inspired “bakehouse” continues to rise like a loaf of naturally leavened dough. Last November, the couple opened their second location in Burlingame to much fanfare (and \u003ca href=\"https://www.sfgate.com/food/article/burlingame-bakery-backhaus-bakehouse-17902769.php\">a dash of name confusion\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps most impressive, though? Backhaus serves what might be the best sourdough bread I’ve ever eaten. And it’s not the kind of white-bread sourdough you may be envisioning. Actually, this sourdough is far from the run-of-the-mill loaf you can pick up at any bakery.\u003c/p>\n\u003cp>What Moser — who now refers to herself as \u003ca href=\"https://twitter.com/abagofflour?lang=en\">a “benevolent ruler over billions of wild yeast minions” on X\u003c/a> — has perfected is a true rarity of carb-laden, soul-mending, San Franciscan wonder: the chocolate sourdough mini-loaf.\u003c/p>\n\u003cp>“We decided on the small format because some people might eat it by themselves, but you don’t necessarily want a full size of that. If your loaf for the whole week is just chocolate, it can be limiting for the sandwiches you make,” Moser laughs. “But it’s good with cream cheese or your favorite preserve, almond butter or peanut butter.”\u003c/p>\n\u003cp>Admittedly, due to its small size, I was left desiring more. I would happily eat a larger portion — any day of the week. Moser tells me that (surprisingly) no one has ever asked her to bake a full-size loaf of the chocolate specialty bread, which is only available on weekends. But that’s the first thing that crossed my mind while eating it. (The second was to fantasize about turning it into chocolate sourdough French toast).\u003c/p>\n\u003cp>With an empyrean, almost-marshmallow-like fluff, the slightly-melted chocolate bits dissolve on your tongue while the chewy country sourdough loaf provides a fibrous counterbalance. The bread has the iconic acidity of supreme-tier sourdough — yet, inside and out, the small loaves are a dark brown shade that would make any Hershey’s bar blush.\u003c/p>\n\u003cfigure id=\"attachment_13956870\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956870\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg\" alt=\"a loaf of sliced open chocolate sourdough is displayed on a wooden table outdoors\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/chocolate-sourdough-interior-1920x1281.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The chocolate slightly melts into the sourdough. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to sprinkling semisweet chips from Burlingame-based Guittard into the dough, Moser’s recipe adds cocoa powder and honey, giving the bread its lightly candied — but not overly sugary — piquancy. It’s both savory and filling. And though it’s certainly not the first time anyone has made chocolate sourdough, it’s the only Bay Area bakery (in my personal findings) that seems to be supplying the near-perfect combination on a regular basis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Of course, sourdough bread has long been one of the Bay Area’s most iconic foods. Since 1849, its distinctive tang has sustained gold rushers, trappers, thieves, railroad workers, immigrants, politicians, brothel-goers and, of course, modern day hipsters and food influencers. In recent years, sourdough has had a veritable renaissance, appearing in \u003ca href=\"https://www.sfgate.com/food/article/sourdough-doughnuts-bay-area-18588129.php\">doughnuts\u003c/a>, pizza, croissants, pretzels and just about anything else that local foodies can mold into an edible form (and yes, that includes \u003ca href=\"https://www.goodeggs.com/jackandremi/sourdough-toast-and-jam-ice-cream/6508a22d22152700116a3865\">scoops of ice cream\u003c/a>).\u003c/p>\n\u003cp>Now, Moser and her sourdough contemporaries — whether it be the old-school outposts like Boudin, the new-school leaders in Tartine and Arizmendi, or the cultishly experimentalist deviations of Rize Up — are \u003ci>still \u003c/i>finding ways to improve the unmistakably yeasty recipe.\u003c/p>\n\u003cp>Maybe that’s part of the mystic allure of sourdough — its undying, amoebic permutations across time, space and bakery continuums. As someone who has jumped through many sourdough portals that the Bay Area has presented in my lifetime, I had never encountered a chocolate-ized one. Until now.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Backhaus’ bakeries in San Mateo (32 E. 3rd Ave.) and Burlingame (261 California Dr.) are open every day except Monday, from 7:30 a.m. to 4 p.m. Chocolate sourdough mini-loaves are only available on Saturday and Sunday, in limited quantities on a first-come, first-served basis.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Berkeley's Market Hall Foods Is Closing After 28 Years",
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"content": "\u003cp>Anyone who has ever perused the quaint aisles of specialty cheeses, imported pastas, organic jams and much more at \u003ca href=\"https://www.instagram.com/markethallfoods/\">Market Hall Foods\u003c/a> on Fourth Street in Berkeley will be saddened to hear that the 28-year specialty grocer will be shuttering next month. Market Hall’s flagship location in Rockridge will remain open.\u003c/p>\n\u003cp>Open since 1996, the upscale shop (formerly known as The Pasta Shop) has always been the kind of place where you’d run into local chefs stocking up on hard-to-find goods — a reliable little market where you could pop by for a quality lunch on the go. It’s also been \u003ca href=\"https://edibleeastbay.com/2017/11/15/market-hall-at-30/\">a cornerstone for locally-sourced ingredients and high-quality products\u003c/a> long before it became a national trend.\u003c/p>\n\u003cp>[aside postID='arts_13954342,arts_13931296']The market’s Berkeley location is slated for its final day on Sunday, May 26 (Memorial Day weekend). Customers will be able to continue shopping there for the next few weeks. After that, there won’t be any remaining grocery options in the Fourth Street shopping district proper, though a Trader Joe’s, a Whole Foods and Berkeley Bowl West all continue to operate nearby.\u003c/p>\n\u003cp>In a heartfelt \u003ca href=\"https://rockridgemarkethall.com/images/mf4_announcement.pdf\">public letter\u003c/a> released earlier today, co-owner Sara E. Wilson — who founded the original shop in Oakland in 1987 with her two brothers, Tony and Peter — stated a variety of post-COVID economic factors that has led to the difficult decision. “We recognize that this closure is the best way to ensure the strength of our overall business,” she says.\u003c/p>\n\u003cp>It’s the latest in an ongoing slew of small, local businesses having to unexpectedly pivot — either by downsizing or closing completely — due to various cost factors in an ever-expensive Bay Area economy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Like many other retailers and food establishments, we have been experiencing new challenges post-COVID… with more people working from home, we could no longer rely on those customers.”\u003c/p>\n\u003cp>In addition to serving fewer customers than in the past, the letter also references how remaining customers ”have become more cautious with their spending and are buying fewer items.” They make clear that the building owners did not raise rent or anything of the sort, instead citing “shifts in customer patterns” as an unscalable financial barrier.\u003c/p>\n\u003cfigure id=\"attachment_13956921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg\" alt='Exterior facade of a specialty grocery store. The sign reads, \"Market Hall Foods on 4th.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop’s final day of business will be May 26. \u003ccite>(Courtesy of Market Hall Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson also cited how it has been challenging for the company “to cover increased wage and benefit costs” — a reference, perhaps, to the City of Berkeley’s recent increase of its minimum wage to $20 per hour.\u003c/p>\n\u003cp>Fortunately, the market’s sister location in Oakland’s Rockridge neighborhood will continue to operate. In her letter, Wilson notes that because the Rockridge location is centralized in a residential area, it has been able to better endure the challenges of a difficult economy.\u003c/p>\n\u003cp>Of the 48 employees — kitchen, bakery and retail — who will be affected by the closure, some will be transferring to the Oakland location, while others will receive severance packages. They were informed on April 30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For its final weekend in Berkeley, Market Hall Foods will host a “closing celebration,” with more details to be announced shortly.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Anyone who has ever perused the quaint aisles of specialty cheeses, imported pastas, organic jams and much more at \u003ca href=\"https://www.instagram.com/markethallfoods/\">Market Hall Foods\u003c/a> on Fourth Street in Berkeley will be saddened to hear that the 28-year specialty grocer will be shuttering next month. Market Hall’s flagship location in Rockridge will remain open.\u003c/p>\n\u003cp>Open since 1996, the upscale shop (formerly known as The Pasta Shop) has always been the kind of place where you’d run into local chefs stocking up on hard-to-find goods — a reliable little market where you could pop by for a quality lunch on the go. It’s also been \u003ca href=\"https://edibleeastbay.com/2017/11/15/market-hall-at-30/\">a cornerstone for locally-sourced ingredients and high-quality products\u003c/a> long before it became a national trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>The market’s Berkeley location is slated for its final day on Sunday, May 26 (Memorial Day weekend). Customers will be able to continue shopping there for the next few weeks. After that, there won’t be any remaining grocery options in the Fourth Street shopping district proper, though a Trader Joe’s, a Whole Foods and Berkeley Bowl West all continue to operate nearby.\u003c/p>\n\u003cp>In a heartfelt \u003ca href=\"https://rockridgemarkethall.com/images/mf4_announcement.pdf\">public letter\u003c/a> released earlier today, co-owner Sara E. Wilson — who founded the original shop in Oakland in 1987 with her two brothers, Tony and Peter — stated a variety of post-COVID economic factors that has led to the difficult decision. “We recognize that this closure is the best way to ensure the strength of our overall business,” she says.\u003c/p>\n\u003cp>It’s the latest in an ongoing slew of small, local businesses having to unexpectedly pivot — either by downsizing or closing completely — due to various cost factors in an ever-expensive Bay Area economy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Like many other retailers and food establishments, we have been experiencing new challenges post-COVID… with more people working from home, we could no longer rely on those customers.”\u003c/p>\n\u003cp>In addition to serving fewer customers than in the past, the letter also references how remaining customers ”have become more cautious with their spending and are buying fewer items.” They make clear that the building owners did not raise rent or anything of the sort, instead citing “shifts in customer patterns” as an unscalable financial barrier.\u003c/p>\n\u003cfigure id=\"attachment_13956921\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956921\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg\" alt='Exterior facade of a specialty grocery store. The sign reads, \"Market Hall Foods on 4th.\"' width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/market-hall-foods-courtesy-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop’s final day of business will be May 26. \u003ccite>(Courtesy of Market Hall Foods)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wilson also cited how it has been challenging for the company “to cover increased wage and benefit costs” — a reference, perhaps, to the City of Berkeley’s recent increase of its minimum wage to $20 per hour.\u003c/p>\n\u003cp>Fortunately, the market’s sister location in Oakland’s Rockridge neighborhood will continue to operate. In her letter, Wilson notes that because the Rockridge location is centralized in a residential area, it has been able to better endure the challenges of a difficult economy.\u003c/p>\n\u003cp>Of the 48 employees — kitchen, bakery and retail — who will be affected by the closure, some will be transferring to the Oakland location, while others will receive severance packages. They were informed on April 30.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For its final weekend in Berkeley, Market Hall Foods will host a “closing celebration,” with more details to be announced shortly.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A New Salvadoran Cookbook Celebrates the Stories of Diaspora",
"headTitle": "A New Salvadoran Cookbook Celebrates the Stories of Diaspora | KQED",
"content": "\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13954899,arts_13928571,arts_13899237']\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Oakland chef Anthony Salguero first connected with Karla Tatiana Vasquez through social media, he knew he had found a kindred spirit. Salguero owns Popoca, a restaurant in Old Oakland that serves what he calls “progressive” Salvadoran food. And Vasquez is the Los Angeles-based author of \u003ca href=\"https://salvisoul.com/cookbook\">\u003ci>The SalviSoul Cookbook\u003c/i>\u003c/a>, the first Salvadoran cookbook published by a major U.S. imprint (Ten Speed Press).\u003c/p>\n\u003cp>The two Salvadoran Americans, both 36, say they are on a mission to spotlight their cuisine in a way that celebrates and honors the experiences of El Salvador’s diaspora in the U.S. And, for at least one night, they’ll join forces: On May 6, Vasquez will visit Popoca for a book signing and conversation with another Salvadoran standout, the poet and memoirist \u003ca href=\"https://www.kqed.org/forum/2010101890526/at-age-9-poet-javier-zamora-migrated-from-el-salvador-alone-in-solito-he-tells-that-story\">Javier Zamora\u003c/a>.\u003c/p>\n\u003cp>While Salguero is known for using his fine-dining background to reimagine Salvadoran cuisine, Vasquez wrote her book for home cooks who want to make comfort food.\u003c/p>\n\u003cp>“This is cooking that your mom would make for you,” she says. “It’s soul food.”\u003c/p>\n\u003cp>The idea for \u003ci>SalviSoul\u003c/i> came about when Vasquez was a newlywed in 2015. She turned to her grandmother for recipes — and also anecdotes from life in El Salvador.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I got to hear stories of her not just as a grandmother, which is how I know her, but the stories of her as a woman who wanted to fall in love, a woman who wanted to go to school,” Vasquez says. “The food (I ate) growing up nourished my physical form. But, the stories nourished the parts of my soul that I really longed to understand.”\u003c/p>\n\u003cfigure id=\"attachment_13956881\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956881\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg\" alt=\"A hand picks up a pupusa off a black skillet. On the table, there's a bowl of cheese and loroco — the fillings for the pupusas.\" width=\"2000\" height=\"2283\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-768x877.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1794x2048.jpg 1794w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Pupusas-de-Queso-con-Loroco_Page_1_Image_0001-1920x2192.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The cookbook includes a recipe for pupusas de queso con loroco. \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The book features stories and recipes from 33 Salvadoran women living in the diaspora. Those recipes include curtido (the classic pickled salad), tamales and pupusas, as well as ambitious entrees like grilled rabbit.\u003c/p>\n\u003cp>Vasquez also weaves in her own experience being born in El Salvador and raised in Los Angeles after her family fled during the country’s civil war in the 1980s. Taken all together, the cookbook reflects her efforts to connect with Salvadoran culture and heal from being separated from her homeland.\u003c/p>\n\u003cp>“You have a choice to be the person you want to be in the kitchen. You can touch home with the food that you eat,” Vasquez says. “A lot of the impetus of this project comes from a very vulnerable place, of fear, of anxiety, of wanting to really challenge the assumption that assimilating is the only way to survive.”\u003c/p>\n\u003cp>The book’s release, on April 30, comes after years of rejections. Repeatedly, Vasquez was told there wouldn’t be a large enough audience for a Salvadoran cookbook. Some members of the publishing industry would ask how Salvadoran food even differs from Mexican food.\u003c/p>\n\u003cp>“El Salvador is the smallest country in Central America, so I understand that it’s kind of a blind spot for people,” Vasquez says. “I felt like, hey, there’s got to be room in this conversation to let in other narratives.”\u003c/p>\n\u003cfigure id=\"attachment_13954977\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954977\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg\" alt=\"A spread of Salvadoran dishes at an elegant restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/20240322_KQED_Hella_Hungry_Popoca_ML_0113_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of elegant small plates at Salguero’s Old Oakland restaurant, Popoca. \u003ccite>(Marissa Leshnov for KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salvadorans often feel like an overlooked minority within a minority because of their smaller numbers, says Karina Alma, assistant professor and co-director of the Central American Studies Working Group at UCLA.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>“What makes this cookbook so special is that it includes narratives of women,” Alma says. “This is a type of memory, cultural memory, that would be passed down from an auntie, a grandmother, a mother, to the younger generation. … It’s really important to document our populations so that we’re not silenced in history so we’re not a forgotten people or a disappeared people.”\u003c/p>\n\u003cp>In reality, Salvadorans are the third largest population group of Latinos behind Mexicans and Puerto Ricans, according to the Pew Research Center. The U.S. was home to an estimated 2.5 million Salvadorans in 2021 with the largest concentration, roughly a third, in California.\u003c/p>\n\u003cp>So, Vasquez stuck with her goal of publishing with a major U.S. publisher, slowly building up the SalviSoul concept via freelance articles and on social media.\u003c/p>\n\u003cfigure id=\"attachment_13956883\" class=\"wp-caption alignleft\" style=\"max-width: 1706px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956883\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg\" alt=\"Portrait of a chef in overalls and a yellow beanie.\" width=\"1706\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-scaled.jpg 1706w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-800x1200.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1020x1531.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-768x1152.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1024x1536.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1365x2048.jpg 1365w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/anthony-salguero-1920x2881.jpg 1920w\" sizes=\"(max-width: 1706px) 100vw, 1706px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Salguero opened Popoca last summer after running the business as pop-up for several years. \u003ccite>(Courtesy of Anthony Salguero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salguero, who was raised in the Bay Area, has had similar experiences. Sometimes people come to Popoca and ask for chips and salsa, which are not on the menu.\u003c/p>\n\u003cp>“I grew up around hella Mexicans, and everybody thought I was Mexican, too,” says Salguero, whose father is from El Salvador and mother is from Puerto Rico. “I love Mexican food, I’m not hating on it… But, I want people to know that [Salvadoran food] is different, and there’s a lot to learn and a lot of depth to it.”\u003c/p>\n\u003cp>Salguero began cooking professionally as a teenager and then honed his skills at fine-dining restaurants for over a decade before dedicating himself to Salvadoran food. He didn’t feel fully immersed in the culture until he visited El Salvador as an adult and learned the local cooking techniques. The name of his restaurant, Popoca, means “smoke” in Nawat, an indigenous language spoken in El Salvador.\u003c/p>\n\u003cp>“Sometimes people are like, ‘Oh, like, I want to get pizza, or ‘I want to get a burger,’ or ‘I want Mexican food,’” Salguero says. “I want to hear people say, ‘Oh, I want to go grab Salvadoran food.’”\u003c/p>\n\u003cp>He also wants people in the Bay Area to know that there’s a lot more to Salvadoran food than pupusas: “I grew up on pupusas, so I love them. But then there’s these other foods that people don’t really know about and they’re not as popular, but they’re so good.”\u003c/p>\n\u003cp>Like Salguero, Vasquez wants to use her book and her platform to demonstrate the expansive diversity of Salvadoran food. “One of the things that I’ve always loved is, for instance, how many edible flowers there are in the cuisine — they’re so important,” she says.\u003c/p>\n\u003cp>Her favorite recipes in the book include rellenos de güisquiles (deep-fried chayotes stuffed with cheese), tortitas de camaron (patties made from corn masa and shrimp) and the SalviSour, a cocktail made with mango syrup and a Salvadoran spirit called Tic Tàck. She also includes a recipe for gallo en chicha, rooster cooked in a fermented pineapple juice — which happens to be one of Salguero’s favorite dishes on Popoca’s menu.\u003c/p>\n\u003cfigure id=\"attachment_13956882\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956882\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg\" alt=\"A stewed chicken served on a green platter surrounded by bowls of white rice.\" width=\"2000\" height=\"2282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-800x913.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1020x1164.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-160x183.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-768x876.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1346x1536.jpg 1346w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1795x2048.jpg 1795w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/Gallo-En-Chicha_Page_1_Image_0001-1920x2191.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Both Vasquez and Salguero make versions of a stewed chicken dish called gallo en chicha. Pictured here is the one in ‘The SalviSoul Cookbook.’ \u003ccite>(The SalviSoul Cookbook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ultimately, Salguero and Vasquez both use cooking to help younger generations of Salvadoran Americans connect with their heritage, though neither considers themselves an authority on the cuisine. Instead, they let their curiosity and love for the culture guide them.\u003c/p>\n\u003cp>“There is so much to learn, and I’ll never be able to learn all of it, and so I can just surrender to the fact that this is a journey,” Vasquez says.\u003c/p>\n\u003chr>\n\u003cp>\u003ci>On May 4, Vasquez will host a cooking demonstration (11 a.m.) and book signing (noon) at Book Passage (1 Ferry Building, San Francisco), and another book signing at 3 p.m. at Omnivore Books on Food (3885 Cesar Chavez St., San Francisco). \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>SalviSoul Cookbook \u003ci>book launch and conversation with Javer Zamora will take place at Popoca (906 Washington St., Oakland) on May 5 at 6 p.m. Tickets are $57 and include a copy of the book, a pupusa and a cocktail. \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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