Agave Uptown Opens in Oakland with Authentic Oaxacan Menu
Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco
Mezcal Primer + Tasting Event in San Francisco
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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_110393":{"type":"posts","id":"bayareabites_110393","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110393","score":null,"sort":[1467334587000]},"guestAuthors":[],"slug":"agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","title":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","publishDate":1467334587,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n","blocks":[],"excerpt":"Agave Uptown opened its doors with a full Oaxacan menu of mole and mezcal.","status":"publish","parent":0,"modified":1481131172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1058},"headData":{"title":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu | KQED","description":"Agave Uptown opened its doors with a full Oaxacan menu of mole and mezcal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","datePublished":"2016-07-01T00:56:27.000Z","dateModified":"2016-12-07T17:19:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110393 http://ww2.kqed.org/bayareabites/?p=110393","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/30/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu/","disqusTitle":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/110393/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110393/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","authors":["1459","5014"],"categories":["bayareabites_109","bayareabites_1244","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9270","bayareabites_15517","bayareabites_11147","bayareabites_2253","bayareabites_15519","bayareabites_758","bayareabites_10597","bayareabites_15518","bayareabites_15516","bayareabites_9268"],"featImg":"bayareabites_110399","label":"source_bayareabites_110393"},"bayareabites_101147":{"type":"posts","id":"bayareabites_101147","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101147","score":null,"sort":[1442952797000]},"guestAuthors":[],"slug":"chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco","title":"Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco","publishDate":1442952797,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Mexico culinary star Gabriela Cámara opens her first stateside restaurant in Hayes Valley.","status":"publish","parent":0,"modified":1455746656,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":763},"headData":{"title":"Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco | KQED","description":"Mexico culinary star Gabriela Cámara opens her first stateside restaurant in Hayes Valley.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco","datePublished":"2015-09-22T20:13:17.000Z","dateModified":"2016-02-17T22:04:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101147 http://ww2.kqed.org/bayareabites/?p=101147","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/","disqusTitle":"Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco","source":"New Restaurant ","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/101147/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101147/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco","authors":["5575"],"categories":["bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_60"],"tags":["bayareabites_14872","bayareabites_14873","bayareabites_9269","bayareabites_180","bayareabites_14874","bayareabites_10597","bayareabites_323","bayareabites_9491"],"featImg":"bayareabites_101154","label":"source_bayareabites_101147"},"bayareabites_45959":{"type":"posts","id":"bayareabites_45959","meta":{"index":"posts_1591205157","site":"bayareabites","id":"45959","score":null,"sort":[1342541090000]},"guestAuthors":[],"slug":"mezcal-primer-tasting-event-in-san-francisco","title":"Mezcal Primer + Tasting Event in San Francisco","publishDate":1342541090,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ","status":"publish","parent":0,"modified":1342546672,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1075},"headData":{"title":"Mezcal Primer + Tasting Event in San Francisco | KQED","description":"Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mezcal Primer + Tasting Event in San Francisco","datePublished":"2012-07-17T16:04:50.000Z","dateModified":"2012-07-17T17:37:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"45959 http://blogs.kqed.org/bayareabites/?p=45959","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/","disqusTitle":"Mezcal Primer + Tasting Event in San Francisco","path":"/bayareabites/45959/mezcal-primer-tasting-event-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/45959/mezcal-primer-tasting-event-in-san-francisco","authors":["5123"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1865","bayareabites_90"],"tags":["bayareabites_10611","bayareabites_10597","bayareabites_10610","bayareabites_9268"],"featImg":"bayareabites_46024","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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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. 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