A Richmond Gas Station Slings Some of the Tastiest Yemeni Food in the Bay
One of the Bay Area’s Best Oyster Shacks Is Reopening in Oakland
How Social Media Is Fueling a New Era of 'Latinextravagant' Restaurants
Fried Turkey in the Bay Area? One Richmond Couple Has You Covered
This Uniquely Brazilian, Corn-Topped Burger Is Served Outside an Açaí Shop in Richmond
The Red Cross Nurse and Shipyard Welder Who Served Long After World War II
This New Richmond Taco Truck Is a Cheesy, Meaty Social Media Sensation
Kool John’s ‘Up All Night 3’ Is as Cool as Ever
Pen's Pals: A Journey to Heal in Mexico City
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","imgSizes":{"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2023/04/IMG_7842-800x540.jpg","width":800,"height":540,"mimeType":"image/jpeg"},"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2023/04/IMG_7842-160x108.jpg","width":160,"height":108,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2023/04/IMG_7842-768x519.jpg","width":768,"height":519,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2023/04/IMG_7842-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2023/04/IMG_7842-909x576.jpg","width":909,"height":576,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/2/2023/04/IMG_7842.jpg","width":909,"height":614}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"ralexandra":{"type":"authors","id":"11242","meta":{"index":"authors_1591205172","id":"11242","found":true},"name":"Rae Alexandra","firstName":"Rae","lastName":"Alexandra","slug":"ralexandra","email":"ralexandra@kqed.org","display_author_email":false,"staff_mastheads":["arts"],"title":"Staff Writer","bio":"Rae Alexandra is Staff Writer for KQED Arts & Culture, and the creator/author of the \u003ca href=\"https://www.kqed.org/arts/program/rebel-girls-from-bay-area-history\">Rebel Girls From Bay Area History\u003c/a> and \u003ca href=\"https://www.kqed.org/bizarrebayarea\">Bizarre Bay Area\u003c/a> series. 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Just across the street, amid shelves lined with Hot Cheetos and six-packs of Modelo Especial, the Carlson Food Market houses a combination taqueria and Krispy Krunchy Chicken (i.e., the people’s choice for gas station fried chicken). Then, last spring, Halal King opened inside the Kwik Serv and began hawking even rarer delicacies — saucy, aromatic stews infused with fenugreek; a full Yemeni breakfast menu; and the crowd favorite, chicken mendi, one of the most sublime versions of takeout chicken and rice I’ve had in the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13950583\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950583\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade.jpg\" alt='The facade of a gas station convenience store, with a big sign for \"Halal King Kitchen.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Halal King has been inspiring gas station customers to do a double-take since it opened in the spring of 2023. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is a joint effort between owner Ali Mused and his uncle, Hamdan Mousa, who is the head chef. After immigrating from Yemen to Oakland eight years ago, Mousa cut his teeth cooking at Yemen Kitchen, a staple in San Francisco’s Tenderloin District. Last year, Mousa’s friend, the owner of the Kwik Serv, asked if he’d like to take over the convenience store kitchen. Mused came on to run the business side of things, and before long, the big “Halal King” sign on the store’s facade — and the tantalizing smell of cumin and roast chicken — started causing gas station customers to do a double-take as they pulled up to the pumps.\u003c/p>\n\u003cp>Yemeni food shares a number of dishes in common with other Arabic cuisines, and some of our region’s best-loved \u003ca href=\"https://www.facebook.com/p/Salam-Halal-Market-Restaurant-100051575176191/\">halal markets\u003c/a> and \u003ca href=\"https://eastbayexpress.com/oasis-grill-open-on-grand-avenue-2-1/\">shawarma-and-kebab shops\u003c/a> have Yemeni roots, even if they don’t advertise themselves as such. What sets Halal King apart from the crowd is its focus on the cuisine’s homier, more distinct dishes. As Mused puts it, “Every Yemeni dish is home food. You’ll never leave the restaurant without feeling full.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13931303,arts_13931115,arts_13928345']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Part of what that entails is a kind of generosity and hospitality not typically associated with gas station food — for instance, the cup of hot, sweet Yemeni tea that Mousa hands you after taking your order. By far the most popular dish among Halal King’s Yemeni customers is the chicken mendi (often spelled “mandi”), which comes with a half roast chicken, dusted with cumin, that has taut, crispy skin and meat so tender and succulent that it falls apart at the slightest touch. This is served over a bed of seasoned rice, with a tub of the zippy, tomato and cilantro–based Yemeni hot sauce known as zahawiq on the side — “basically salsa with no onions,” Mused explains.\u003c/p>\n\u003cp>It \u003ci>is\u003c/i> a lot of food, but it’s also supremely difficult to stop yourself from devouring the whole thing in one sitting. By the time I was done, there was nothing left but a neat pile of bones, completely picked clean.\u003c/p>\n\u003cp>Mousa also makes a fantastic version of salta (aka “saltah”), the fenugreek stew often described as Yemen’s national dish. It’s a cozy, soupy stew, loaded with shredded chicken and faintly medicinal in its herbaceousness — the perfect thing to sop up with rounds of pita on a blustery winter night.\u003c/p>\n\u003cfigure id=\"attachment_13950579\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950579\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast.jpg\" alt=\"Two round plastic takeout containers on a picnic table. To the left is foul, a soupy, orange-hued bean stew. To the right is the shakshouka eggs, a kind of chunky vegetable scramble.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Two of Halal King’s traditional Yemeni breakfast dishes — foul and shakshouka eggs — on the picnic table outside the restaurant. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is almost certainly also the only gas station in the Bay that serves a full Yemeni breakfast menu — and, with traditional offerings like sautéed liver, one that doesn’t make any concessions to the Western palate. On a recent morning, I enjoyed Mousa’s pleasantly spicy Yemeni version of foul — the classic Arabic bean stew — and an order of shakshouka eggs, which turned out not to be the tomato sauce–poached eggs I expected. Instead, it was a kind of chunky scramble, studded with onions, tomatoes and peppers. All together, it made for one of the most satisfying breakfasts I’d eaten in months — all the heartier because it came with an entire bag of pita.\u003c/p>\n\u003cp>Mused estimates that Halal King’s customer base is about “50% Yemeni and 50% American,” with many of the Yemeni customers traveling a long distance for his uncle’s food, having followed him from his Yemen Kitchen days. In that way, this Richmond gas station has become a destination restaurant for chicken mendi and salta devotees.\u003c/p>\n\u003cp>For locals who just stumble on this food because they happen to be low on gas at the right time and place? It’s the very best kind of surprise.\u003c/p>\n\u003cfigure id=\"attachment_13950582\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950582\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-scaled.jpg\" alt='Sign advertising the \"Kwik Serv\" gas station, with sign for \"Halal King Kitchen\" underneath. In the background, the sign for Carlson Food Market advertises Krispy Krunchy Chicken.' width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The apex of fine gas station cuisine. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tiktok.com/@halalkingkitchen\">\u003ci>Halal King Kitchen\u003c/i>\u003c/a>\u003ci> is open at the Kwik Serv gas station convenience store (1503 Carlson Blvd., Richmond) Tuesday through Sunday, 10 a.m.–10 p.m.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Halal King’s chicken mendi is the apex of takeout chicken and rice.","status":"publish","parent":0,"modified":1705621968,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":933},"headData":{"title":"A Richmond Gas Station Slings Some of the Tastiest Yemeni Food in the Bay | KQED","description":"Halal King’s chicken mendi is the apex of takeout chicken and rice.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Richmond Gas Station Slings Some of the Tastiest Yemeni Food in the Bay","datePublished":"2024-01-18T23:29:57.000Z","dateModified":"2024-01-18T23:52:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13950577/halal-king-yemeni-restaurant-gas-station-richmond","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Kwik Serv on Carlson Boulevard in \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> isn’t likely to make any local guidebooks, unless they’re curating for niche interests like “Inexpensive Gas Just off the Freeway” or “Bitcoin ATM Access.”\u003c/p>\n\u003cp>Lately, however, the gas station convenience store has drawn visitors for something a bit more unexpected: \u003ca href=\"https://www.tiktok.com/@halalkingkitchen\">Halal King Kitchen\u003c/a>, a takeout window that serves some of the Bay Area’s tastiest Yemeni food.\u003c/p>\n\u003cp>One could make the case that this scrappy intersection marks the apex of fine gas station and liquor store cuisine. Just across the street, amid shelves lined with Hot Cheetos and six-packs of Modelo Especial, the Carlson Food Market houses a combination taqueria and Krispy Krunchy Chicken (i.e., the people’s choice for gas station fried chicken). Then, last spring, Halal King opened inside the Kwik Serv and began hawking even rarer delicacies — saucy, aromatic stews infused with fenugreek; a full Yemeni breakfast menu; and the crowd favorite, chicken mendi, one of the most sublime versions of takeout chicken and rice I’ve had in the Bay.\u003c/p>\n\u003cfigure id=\"attachment_13950583\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950583\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade.jpg\" alt='The facade of a gas station convenience store, with a big sign for \"Halal King Kitchen.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-facade-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Halal King has been inspiring gas station customers to do a double-take since it opened in the spring of 2023. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is a joint effort between owner Ali Mused and his uncle, Hamdan Mousa, who is the head chef. After immigrating from Yemen to Oakland eight years ago, Mousa cut his teeth cooking at Yemen Kitchen, a staple in San Francisco’s Tenderloin District. Last year, Mousa’s friend, the owner of the Kwik Serv, asked if he’d like to take over the convenience store kitchen. Mused came on to run the business side of things, and before long, the big “Halal King” sign on the store’s facade — and the tantalizing smell of cumin and roast chicken — started causing gas station customers to do a double-take as they pulled up to the pumps.\u003c/p>\n\u003cp>Yemeni food shares a number of dishes in common with other Arabic cuisines, and some of our region’s best-loved \u003ca href=\"https://www.facebook.com/p/Salam-Halal-Market-Restaurant-100051575176191/\">halal markets\u003c/a> and \u003ca href=\"https://eastbayexpress.com/oasis-grill-open-on-grand-avenue-2-1/\">shawarma-and-kebab shops\u003c/a> have Yemeni roots, even if they don’t advertise themselves as such. What sets Halal King apart from the crowd is its focus on the cuisine’s homier, more distinct dishes. As Mused puts it, “Every Yemeni dish is home food. You’ll never leave the restaurant without feeling full.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13931303,arts_13931115,arts_13928345","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Part of what that entails is a kind of generosity and hospitality not typically associated with gas station food — for instance, the cup of hot, sweet Yemeni tea that Mousa hands you after taking your order. By far the most popular dish among Halal King’s Yemeni customers is the chicken mendi (often spelled “mandi”), which comes with a half roast chicken, dusted with cumin, that has taut, crispy skin and meat so tender and succulent that it falls apart at the slightest touch. This is served over a bed of seasoned rice, with a tub of the zippy, tomato and cilantro–based Yemeni hot sauce known as zahawiq on the side — “basically salsa with no onions,” Mused explains.\u003c/p>\n\u003cp>It \u003ci>is\u003c/i> a lot of food, but it’s also supremely difficult to stop yourself from devouring the whole thing in one sitting. By the time I was done, there was nothing left but a neat pile of bones, completely picked clean.\u003c/p>\n\u003cp>Mousa also makes a fantastic version of salta (aka “saltah”), the fenugreek stew often described as Yemen’s national dish. It’s a cozy, soupy stew, loaded with shredded chicken and faintly medicinal in its herbaceousness — the perfect thing to sop up with rounds of pita on a blustery winter night.\u003c/p>\n\u003cfigure id=\"attachment_13950579\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950579\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast.jpg\" alt=\"Two round plastic takeout containers on a picnic table. To the left is foul, a soupy, orange-hued bean stew. To the right is the shakshouka eggs, a kind of chunky vegetable scramble.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-breakfast-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Two of Halal King’s traditional Yemeni breakfast dishes — foul and shakshouka eggs — on the picnic table outside the restaurant. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is almost certainly also the only gas station in the Bay that serves a full Yemeni breakfast menu — and, with traditional offerings like sautéed liver, one that doesn’t make any concessions to the Western palate. On a recent morning, I enjoyed Mousa’s pleasantly spicy Yemeni version of foul — the classic Arabic bean stew — and an order of shakshouka eggs, which turned out not to be the tomato sauce–poached eggs I expected. Instead, it was a kind of chunky scramble, studded with onions, tomatoes and peppers. All together, it made for one of the most satisfying breakfasts I’d eaten in months — all the heartier because it came with an entire bag of pita.\u003c/p>\n\u003cp>Mused estimates that Halal King’s customer base is about “50% Yemeni and 50% American,” with many of the Yemeni customers traveling a long distance for his uncle’s food, having followed him from his Yemen Kitchen days. In that way, this Richmond gas station has become a destination restaurant for chicken mendi and salta devotees.\u003c/p>\n\u003cp>For locals who just stumble on this food because they happen to be low on gas at the right time and place? It’s the very best kind of surprise.\u003c/p>\n\u003cfigure id=\"attachment_13950582\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13950582\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-scaled.jpg\" alt='Sign advertising the \"Kwik Serv\" gas station, with sign for \"Halal King Kitchen\" underneath. In the background, the sign for Carlson Food Market advertises Krispy Krunchy Chicken.' width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/halal-king-gas-station-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The apex of fine gas station cuisine. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tiktok.com/@halalkingkitchen\">\u003ci>Halal King Kitchen\u003c/i>\u003c/a>\u003ci> is open at the Kwik Serv gas station convenience store (1503 Carlson Blvd., Richmond) Tuesday through Sunday, 10 a.m.–10 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13950577/halal-king-yemeni-restaurant-gas-station-richmond","authors":["11743"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_2479"],"featImg":"arts_13950584","label":"source_arts_13950577"},"arts_13940501":{"type":"posts","id":"arts_13940501","meta":{"index":"posts_1591205157","site":"arts","id":"13940501","score":null,"sort":[1705014833000]},"guestAuthors":[],"slug":"oysters-oakland-rocky-island-salty-pearl-jack-london","title":"One of the Bay Area’s Best Oyster Shacks Is Reopening in Oakland","publishDate":1705014833,"format":"standard","headTitle":"One of the Bay Area’s Best Oyster Shacks Is Reopening in Oakland | KQED","labelTerm":{},"content":"\u003cp>During its brief heyday on the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> waterfront, \u003ca href=\"https://www.instagram.com/rockyislandoysterco/?hl=en\">Rocky Island Oyster Co\u003c/a>. offered one of the most gorgeous outdoor dining experiences in the entire Bay. You’d sit outside at a picnic table slurping up a big tray of bracingly briny Massachusetts oysters, with a picture-perfect panoramic view of the Bay in front of you and a string of twinkle lights casting their little spell overhead.\u003c/p>\n\u003cp>It was, as they say, a whole vibe.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13909648,arts_13921917']\u003c/span>And, unfortunately, it turned out to be short-lived, when Rocky Island and all of the other restaurants that shared the \u003ca href=\"https://www.facebook.com/p/Assemble-Marketplace-100083072865350/?paipv=0&eav=AfYNFMuhq2g6gSGS9gJiBhUggidkFdo7U4PKHl130lqtQTzzLZQdBQaiVBJ5-V8WiME&_rdr\">Craneway Pavilion’s food hall\u003c/a> were pushed out last summer in favor of a \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-craneway-pavilion-richmond-18201808.php\">45,000-foot private pickleball club\u003c/a> with an attached restaurant claiming to offer a more “\u003ca href=\"https://www.facebook.com/photo/?fbid=242759525169808&set=pcb.242759641836463\">elevated dining experience\u003c/a>.” (Now, the future of said pickleball club is up in the air, after the city of Richmond rejected its \u003ca href=\"https://www.pbdevgroup.com/pbccraneway\">Orange County-based developer’s\u003c/a> plans for being \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-center-nixed-east-bay-18289756.php\">insufficiently beneficial to the general public\u003c/a>.)\u003c/p>\n\u003cp>“It was pretty dark for a little while,” Rocky Island owner Danny Pirello says about suddenly being forced to close up shop.\u003c/p>\n\u003cp>The good news is that it didn’t take Pirello too long to find a new home for his business. This weekend, his new restaurant, \u003ca href=\"https://www.instagram.com/thesalty_pearl/?hl=en\">The Salty Pearl\u003c/a>, will open in Oakland, just a block away from the Jack London waterfront in a space that Pirello and his team will sublease from a longtime \u003ca href=\"https://plantedtable.com/\">vegan catering company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13940512\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940512\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg\" alt=\"Seafood crudo topped with capers and red onions, served in a shallow white bowl.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Italian-style fish crudo at Rocky Island — now The Salty Dog — is a knockout. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"https://www.saltypearl.us/menus\">menu\u003c/a> will be largely the same as Rocky Island’s. The oysters — mostly varieties that Pirello ships in overnight from New England, where he grew up — and the stunning, Swan Oyster Depot–inspired fish crudo are the headliners. There won’t be fish and chips until the restaurant installs a deep fryer, and in the meantime Pirello has added a burger, clams casino and a couple of additional salads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For now, most of the seating is indoors, but by the summertime, when the weather gets nicer, he hopes to set up seven or eight tables outside.\u003c/p>\n\u003cp>As Pirello puts it, “We want The Salty Pearl to be a cute date spot version of what we were doing at Rocky Island.”\u003c/p>\n\u003cfigure id=\"attachment_13940519\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940519\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg\" alt=\"A big tray of oysters, crudo, and shrimp cocktail.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Like Rocky Island before it, The Salty Dog will specialize in abundant trays of fresh seafood. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In many ways, however, Pirello’s heart is still in Richmond, where \u003ca href=\"https://www.kqed.org/arts/13909648/rocky-island-oyster-bar-richmond-waterfront-view-lobster-roll\">his dream of bringing a New England–style oyster shack to the East Bay\u003c/a> first came to fruition. It was amazing, he says, to have the local community so wholeheartedly embrace that vision, even if the restaurant was only able to stay open for a year and a half. As a result, Pirello says he’s committed to doing whatever it takes to open a new iteration of Rocky Island in Richmond someday down the road.\u003c/p>\n\u003cp>Meanwhile, Rich City oyster lovers haven’t been left entirely in the lurch: Not long after the restaurant closed, Pirello started operating Rocky Island as a weekend food truck pop-up at \u003ca href=\"https://www.instagram.com/windchaserwineco/?hl=en\">Windchaser Wine Co.\u003c/a>, just a little further down the Richmond waterfront, with live music and dollar oyster specials. Those pop-ups will start up again on Sundays in March.\u003c/p>\n\u003cp>“It’s become this cool Richmond hang,” Pirello says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.saltypearl.us/\">The Salty Pearl’s\u003c/a> grand opening will be held on Friday, Jan. 12, 4–9 p.m., and Saturday, Jan. 13, 5–9 p.m. Moving forward the restaurant will be open at 550 2nd St. in Oakland Thursdays and Fridays, 4–9 p.m., and Saturdays from 5–9 p.m.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Salty Pearl debuts in Oakland this weekend. ","status":"publish","parent":0,"modified":1705014875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":643},"headData":{"title":"One of the Best Oyster Bars In the Bay Area Reopens in Oakland | KQED","description":"The Salty Pearl debuts in Oakland this weekend. ","ogTitle":"One of the Bay Area’s Best Oyster Shacks Is Reopening in Oakland","ogDescription":"","ogImgId":"","twTitle":"One of the Bay Area’s Best Oyster Shacks Is Reopening in Oakland","twDescription":"","twImgId":"","socialTitle":"One of the Best Oyster Bars In the Bay Area Reopens in Oakland %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"One of the Bay Area’s Best Oyster Shacks Is Reopening in Oakland","datePublished":"2024-01-11T23:13:53.000Z","dateModified":"2024-01-11T23:14:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13940501/oysters-oakland-rocky-island-salty-pearl-jack-london","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During its brief heyday on the \u003ca href=\"https://www.kqed.org/arts/tag/richmond\">Richmond\u003c/a> waterfront, \u003ca href=\"https://www.instagram.com/rockyislandoysterco/?hl=en\">Rocky Island Oyster Co\u003c/a>. offered one of the most gorgeous outdoor dining experiences in the entire Bay. You’d sit outside at a picnic table slurping up a big tray of bracingly briny Massachusetts oysters, with a picture-perfect panoramic view of the Bay in front of you and a string of twinkle lights casting their little spell overhead.\u003c/p>\n\u003cp>It was, as they say, a whole vibe.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13909648,arts_13921917","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>And, unfortunately, it turned out to be short-lived, when Rocky Island and all of the other restaurants that shared the \u003ca href=\"https://www.facebook.com/p/Assemble-Marketplace-100083072865350/?paipv=0&eav=AfYNFMuhq2g6gSGS9gJiBhUggidkFdo7U4PKHl130lqtQTzzLZQdBQaiVBJ5-V8WiME&_rdr\">Craneway Pavilion’s food hall\u003c/a> were pushed out last summer in favor of a \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-craneway-pavilion-richmond-18201808.php\">45,000-foot private pickleball club\u003c/a> with an attached restaurant claiming to offer a more “\u003ca href=\"https://www.facebook.com/photo/?fbid=242759525169808&set=pcb.242759641836463\">elevated dining experience\u003c/a>.” (Now, the future of said pickleball club is up in the air, after the city of Richmond rejected its \u003ca href=\"https://www.pbdevgroup.com/pbccraneway\">Orange County-based developer’s\u003c/a> plans for being \u003ca href=\"https://www.sfchronicle.com/bayarea/article/pickleball-center-nixed-east-bay-18289756.php\">insufficiently beneficial to the general public\u003c/a>.)\u003c/p>\n\u003cp>“It was pretty dark for a little while,” Rocky Island owner Danny Pirello says about suddenly being forced to close up shop.\u003c/p>\n\u003cp>The good news is that it didn’t take Pirello too long to find a new home for his business. This weekend, his new restaurant, \u003ca href=\"https://www.instagram.com/thesalty_pearl/?hl=en\">The Salty Pearl\u003c/a>, will open in Oakland, just a block away from the Jack London waterfront in a space that Pirello and his team will sublease from a longtime \u003ca href=\"https://plantedtable.com/\">vegan catering company\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13940512\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940512\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg\" alt=\"Seafood crudo topped with capers and red onions, served in a shallow white bowl.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-crudo-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Italian-style fish crudo at Rocky Island — now The Salty Dog — is a knockout. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"https://www.saltypearl.us/menus\">menu\u003c/a> will be largely the same as Rocky Island’s. The oysters — mostly varieties that Pirello ships in overnight from New England, where he grew up — and the stunning, Swan Oyster Depot–inspired fish crudo are the headliners. There won’t be fish and chips until the restaurant installs a deep fryer, and in the meantime Pirello has added a burger, clams casino and a couple of additional salads.\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>For now, most of the seating is indoors, but by the summertime, when the weather gets nicer, he hopes to set up seven or eight tables outside.\u003c/p>\n\u003cp>As Pirello puts it, “We want The Salty Pearl to be a cute date spot version of what we were doing at Rocky Island.”\u003c/p>\n\u003cfigure id=\"attachment_13940519\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13940519\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg\" alt=\"A big tray of oysters, crudo, and shrimp cocktail.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/01/rocky-island-platter-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Like Rocky Island before it, The Salty Dog will specialize in abundant trays of fresh seafood. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In many ways, however, Pirello’s heart is still in Richmond, where \u003ca href=\"https://www.kqed.org/arts/13909648/rocky-island-oyster-bar-richmond-waterfront-view-lobster-roll\">his dream of bringing a New England–style oyster shack to the East Bay\u003c/a> first came to fruition. It was amazing, he says, to have the local community so wholeheartedly embrace that vision, even if the restaurant was only able to stay open for a year and a half. As a result, Pirello says he’s committed to doing whatever it takes to open a new iteration of Rocky Island in Richmond someday down the road.\u003c/p>\n\u003cp>Meanwhile, Rich City oyster lovers haven’t been left entirely in the lurch: Not long after the restaurant closed, Pirello started operating Rocky Island as a weekend food truck pop-up at \u003ca href=\"https://www.instagram.com/windchaserwineco/?hl=en\">Windchaser Wine Co.\u003c/a>, just a little further down the Richmond waterfront, with live music and dollar oyster specials. Those pop-ups will start up again on Sundays in March.\u003c/p>\n\u003cp>“It’s become this cool Richmond hang,” Pirello says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.saltypearl.us/\">The Salty Pearl’s\u003c/a> grand opening will be held on Friday, Jan. 12, 4–9 p.m., and Saturday, Jan. 13, 5–9 p.m. Moving forward the restaurant will be open at 550 2nd St. in Oakland Thursdays and Fridays, 4–9 p.m., and Saturdays from 5–9 p.m.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13940501/oysters-oakland-rocky-island-salty-pearl-jack-london","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_1143","arts_14089","arts_10902","arts_2479","arts_585"],"featImg":"arts_13940518","label":"source_arts_13940501"},"arts_13936325":{"type":"posts","id":"arts_13936325","meta":{"index":"posts_1591205157","site":"arts","id":"13936325","score":null,"sort":[1700511681000]},"guestAuthors":[],"slug":"social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area","title":"How Social Media Is Fueling a New Era of 'Latinextravagant' Restaurants","publishDate":1700511681,"format":"standard","headTitle":"How Social Media Is Fueling a New Era of ‘Latinextravagant’ Restaurants | KQED","labelTerm":{},"content":"\u003cp>[dropcap]C[/dropcap]apturing the enormity of Latinidad is impossible.\u003c/p>\n\u003cp>Our diasporas are simply too sprawling and unwieldy. We are too bass-thumping. Too slippery. Too regionally layered and linguistically varied. Too contradictory, too bombastic, too fragmented, too migratory. Sometimes too nepotistic. Perhaps too open-hearted? We definitely resist simple definitions. (We can’t even internally agree on whether we call ourselves Latino, Latina, Latinx, Latine or, my personal favorite, Latin@).\u003c/p>\n\u003cp>And I love us for that.\u003c/p>\n\u003cp>It makes sense, then, that our foods, which are equally hyphenated, uncategorizable and epic, push against the borders of tradition. Indeed, our culinary offerings are as sprawling and bold as our own communities are.\u003c/p>\n\u003cp>Picture a restaurant in Hayward that serves pupusas with the circumference of a pizza. Or, at a Dublin taqueria, a ridiculously gigantic bowl of phở birria next to a cake-sized pan dulce French toast that’ll feed an entire family. Down in San Jose, you can grub on generously-loaded baked potatoes topped with sour cream, jalapeños and al pastor. And in Richmond, when all else fails, there’s always the amalgam of Hot Cheetos on this and Doritos on that.\u003c/p>\n\u003cfigure id=\"attachment_13936289\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936289\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED.jpg\" alt=\"A large pupusa cooking on a griddle is flipped using a pizza peel.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flipping one of Las Cabañas’ oversized pupusas on the griddle. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the words of \u003ca href=\"https://twitter.com/el_tragon_de_LA?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">L.A. Taco’s Memo Torres\u003c/a>, a journalist who often goes viral for showcasing imaginative Latinx meals, including both the \u003ca href=\"https://lataco.com/tiny-tamales-street-vendor\">tiniest\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"https://lataco.com/biggest-tamales-torrance-los-angeles\">largest\u003c/a> tamales in L.A.: “Latinos can be extra flamboyant.” It’s true. When it comes to cooking and eating, we tend to possess a Super Saiyan level of confidence. It’s a state of being that I’ve taken to calling “Latinextravagant.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The lifestyle doesn’t come without its flaws: cycles of dietary miseducation, questionable spending habits and social media vulturing. Certainly, the widespread influence of platforms like Instagram and TikTok has warped the foodscape, with businesses adjusting their models to meet the algorithm’s demands. But combining intergenerational family knowledge with internet trends is a major part of how today’s food businesses are able to thrive.\u003c/p>\n\u003cp>And no one seems to be doing it with as much out-of-pocket razzle dazzle as Latinx food entrepreneurs.\u003c/p>\n\u003ch2>\u003cb>Pupusas the Size of a Pizza\u003c/b>\u003c/h2>\n\u003cp>Perhaps no other eatery in the East Bay delivers a more Latinextravagant experience than Hayward’s \u003ca href=\"https://www.instagram.com/pupuseria_las_cabanas/\">Pupuseria Las Cabañas\u003c/a>. A Salvadoran sit-down with a full bar, Las Cabañas is best known for its pizza-sized pupusas and dizzying selection of margaritas. When I went on a weekend after 10 p.m., lines snaked out the door. It felt like I was stepping into a family celebration, with abuelos cracking jokes beside sleeping infants while college-aged friends buzzed around.[pullquote size=\"large\" align=\"right\"]‘Our foods, which are equally hyphenated, uncategorizable and epic, push against the borders of tradition.’[/pullquote]\u003c/p>\n\u003cp>Las Cabañas encapsulates the ways in which family legacy, comfort food, social media clout and intergenerational evolution intersect to create something uniquely appealing to modern eaters.\u003c/p>\n\u003cp>What does that look like? A plate of gargantuan pupusas locas. The dish hails from El Salvador, where larger-than-average pupusas have been cooked up for eons. But for owner Frankie Martinez, it’s about taking it over the top.\u003c/p>\n\u003cfigure id=\"attachment_13936288\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936288\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED.jpg\" alt=\"A person with a goatee looks at the camera and leans against a wall inside a restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pupuseria Las Cabańas owner Frankie Martinez poses for a portrait at his Hayward restaurant. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To make the pupusa loca, a giant lump of masa — which weighs several pounds and resembles a small medicine ball — gets flattened into something like pizza dough, then kneaded and knuckled into a girthy disc that gets filled with cheese and refried beans. The process to make a single pupusa loca takes roughly 10 minutes inside a narrow, scorching-hot kitchen. It’s finally plated with an optional birria topping.\u003c/p>\n\u003cp>Despite the somewhat gimmicky nature of the dish, there is an emphasis on made-from-scratch ingredients, giving the final product a fire-kissed freshness that can hold its own against pupusas of any diameter. Social media has played a role, too, in helping to increase the local pupuseria’s mojo.\u003c/p>\n\u003cp>“I never knew how much [social media] would impact our sales,” Martinez says. “I had to hire a lot more people, put more systems in place. It’s not just our regular customers anymore, we get people who don’t even know what a pupusa is, so we’ve had to train our workers on how to even explain it. People are coming and just showing us something they saw on their phones and telling us that’s what they want. They’re not even looking at our menus.”\u003c/p>\n\u003cfigure id=\"attachment_13936294\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936294\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED.jpg\" alt=\"The interior of a restaurant with several tables full of customers.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is known for its festive, party-like atmosphere. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Martinez, the pupusa loca is so large that he only knows of one patron who has single-mouthedly finished it. The rest? They order it, take a selfie, attempt a few bites, then box it up to go — in an actual pizza box. (I shamefully admit my wife and I only ate about half, but we tried, damn it.) Martinez is aware that the spectacle and presentation of his food is just as important as the quality. It’s all part of his strategy. And it’s working.\u003c/p>\n\u003cp>“Everybody is on TikTok and Instagram,” says Cesar Arroyo, \u003ca href=\"https://www.instagram.com/ieatcalifornia/\">a Bay Area food influencer\u003c/a> and Gen-Z immigrant from Mexico who went from working construction to consulting for restaurant owners like Martinez to promote brand growth. “Simple videos can go viral and save a whole business. It can sometimes be too much, to be honest with you. But you want to bring in a crowd. You want people to take a picture with something big. It’s exposure.”\u003c/p>\n\u003cp>While at Las Cabañas, you’ll also want to also check out their pupusa bombs — deep fried bolitas of masa stuffed with cheese, frijoles and, if you so desire, birria (what else?). They’re equally photogenic, with fun cheese pulls and gooey insides dripping out of the spherical pupusa shell. And if you’re feeling especially Latinextravagant, you can add an order of “Angelita’s Margarita.” Named after Martinez’s mother, the drink is an endearing tribute to the original “hustler” who first opened Las Cabañas in 2004. After she passed from an illness in 2015, Martinez has carried on his mother’s recipes but with a modernized, Instagram-friendly twist.\u003c/p>\n\u003cfigure id=\"attachment_13936292\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936292\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED.jpg\" alt=\"A fork and knife cut into a filled fried-looking ball.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cutting into the oozy, cheesy interior of a pupusa bomb. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The exposure has undoubtedly been good for Martinez’s family-owned business. He confirms a boost in clientele since he introduced the mammoth birria pupusas in 2018 that has been unlike anything previously seen in the restaurant’s multi-decade existence. This summer, numerous Bay Area food influencers — including Arroyo, whose IEatCalifornia account on Instagram has over 41,000 followers — have posted about the giant pupusa, which has led to \u003ca href=\"https://www.sfgate.com/food/article/bay-area-pupuseria-las-cabanas-giant-pupusa-18362742.php\">mainstream news outlets\u003c/a> catching on. I personally found out about the pupuseria when a friend DMed me a viral video of the pupusa loca earlier this year. Despite living in Hayward for years, I hadn’t known about Las Cabañas prior to seeing it on social media. [pullquote size=\"large\" align=\"right\" citation=\"Cesar Arroyo\"]‘You want to bring in a crowd. You want people to take a picture with something big.’[/pullquote]\u003c/p>\n\u003cp>“We started doing more social media, especially in 2020 when the pandemic happened,” Martinez says. “When my mom was around, she was skeptical of it. She wanted us to do TV commercials. But I told her people don’t watch those as much anymore. I know she would be proud of where the restaurant is today and she would understand and support it. She’d be like ‘What are you doing now, aye mijo? Que no son bayuncadas.’”\u003c/p>\n\u003cp>L.A. Taco’s Torres has noticed similar social media trends in Southern California, where many of the nation’s Latinx food trends — including \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a> — originally took off. “[Social media] is a way for people to empower their business in their own style. Any chef who wants to be out of pocket can [do so].”\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@thesnacksensei/video/7284136103475481902\" data-video-id=\"7284136103475481902\">\n\u003csection>\u003ca title=\"@thesnacksensei\" href=\"https://www.tiktok.com/@thesnacksensei?refer=embed\" target=\"_blank\" rel=\"noopener\">@thesnacksensei\u003c/a> The Biggest Pupusas In The Bay Area! 📍 Pupuseria Las Cabanas In Hayward CA 🔥 \u003ca title=\"pupusas\" href=\"https://www.tiktok.com/tag/pupusas?refer=embed\" target=\"_blank\" rel=\"noopener\">#pupusas\u003c/a> \u003ca title=\"pupuseria\" href=\"https://www.tiktok.com/tag/pupuseria?refer=embed\" target=\"_blank\" rel=\"noopener\">#pupuseria\u003c/a> \u003ca title=\"bayarea\" href=\"https://www.tiktok.com/tag/bayarea?refer=embed\" target=\"_blank\" rel=\"noopener\">#bayarea\u003c/a> \u003ca title=\"♬ Wild Thing (Re-Recorded) - Tone-Loc\" href=\"https://www.tiktok.com/music/Wild-Thing-Re-Recorded-6717747275818387458?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ Wild Thing (Re-Recorded) – Tone-Loc\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>[tiktok]\u003cbr>\nHowever, it’s a flawed system — one that fosters a certain kind of gatekeeping, fetishization and even exploitation.\u003c/p>\n\u003cp>“The vultures of IG and TikTok, like anything, have a downside,” Torres continues. “With millions of followers, [some food influencers] charge $800 to $1,000 for an hour. That’s capitalism right there. I know a lot of influencers who invite me to eat with them, and their rates with vendors are fucking outrageous. But yeah, it’s catchy, to get on the map, to get attention. Especially for small vendors. Social media is where they can get their publicity for cheaper, even if influencers are charging an arm and an ass for content.”\u003c/p>\n\u003cp>Martinez hasn’t shied away from that approach, though, leveraging the Instagram-driven birria craze through popular food personalities like San Francisco’s \u003ca href=\"https://www.instagram.com/thesnacksensei/?hl=en\">Snack Sensei\u003c/a> to further blow up. The dynamic is complicated, as the social media buzz that comes with a made-for-glam dish like the pupusa loca is one of the easiest ways hard-working restaurateurs like Martinez can make their business stand out in a culinary landscape saturated with over-hyped content. It highlights this current generation of foodmakers’ larger struggles to present their cultural foods to a wider audience — foods that, in many cases, were simply overlooked in the past.\u003c/p>\n\u003cfigure id=\"attachment_13938219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938219\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut.jpg\" alt=\"A female line cook uses a spatula to lift a giant pupusa onto a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Irma Morales, a cook at Las Cabañas, places a finished pupusa onto a plate. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>A Cultural Marriage of Birria and Phở\u003c/b>\u003c/h2>\n\u003cp>In one of Dublin’s sleepiest, least glamorous strip malls, you’ll find what may be the most underappreciated fusion eatery in our region: \u003ca href=\"https://www.instagram.com/taqueriaaztecadublinca/\">Taqueria Azteca\u003c/a>. Acquired in 1998 by Luong “Lu” Dang, a Vietnamese war refugee who arrived in the East Bay in the ‘70s, the shop has maintained its down-to-earth, homely Mexican vibes from previous ownership, while loudly introducing some of Dang’s zanier combinations, like Bochata (boba + horchata) and birria-filled bao.\u003c/p>\n\u003cp>Azteca is the proud home of quesabirria grilled cheese sandwiches and — my wife’s favorite — pan dulce French toast. Served on a massive, custom-made concha from \u003ca href=\"https://www.facebook.com/JuanitaMarketTracy/\">Juanita Market #4 in Tracy\u003c/a>, the dense, pink beauty is buttered up and prepared like any other French toast, with an optional tray of ham and eggs on the side. To be mega-clear, this pan dulce has the acreage of a cake, with a heft that can only be described as intimidating.\u003c/p>\n\u003cfigure id=\"attachment_13937819\" class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937819\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/IMG_5549.jpg\" alt=\"a tray of pink pan dulce french toast is topped with strawberries and served with a hefty side of eggs and ham\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria Azteca’s pan dulce French toast is topped with strawberries and served with a hefty side of eggs and ham on a cafeteria-sized tray. \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the restaurant’s flagship item is its bone-in birria phở — an eye-popping amount of noodles swimming around in consommé broth, with a “dinosaur bone” of meat casually laid on top. For the average eater, it more than suffices as lunch and dinner.\u003c/p>\n\u003cp>“Years ago, I didn’t have the nuts to do this,” Dang says. “But the Bay Area has a huge Vietnamese and Latino community, so everyone loves to see it. At first we were all clumsy with it, but we found our rhythm and are learning how to do it properly. Ask the [Latino] cooks here what they eat. They’re the ones making stuff that’s personal to them, and we each add our own touches. We eat our own food every day.”\u003c/p>\n\u003cp>In Dang’s case, it’s not so much about pushing forward a family tradition as it is about fusing immigrant experiences. Married to Estefany Garcia, an immigrant from Michoacán, Dang has extensively toured various pueblos around Mexico, listing off dishes that even I — the son of Mexicans whose own mother lives in Veracruz — didn’t recognize, including corundas, uchepos and morisquetas. Together, Dang and Garcia are organically uniting their cultures through a genuine, love-bound exploration of their own brand of Latinextravagant cuisine.\u003c/p>\n\u003cfigure id=\"attachment_13937818\" class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937818\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/IMG_5541.jpg\" alt=\"a bone-in slab of Mexican birria is served in a giant bowl of Vietnamese pho\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">In Dublin, a bone-in slab of Mexican birria is served in a giant bowl of Vietnamese phở. \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It allows us to open up our kitchen in ways that are both traditional and non-traditional,” he says. “We’re always blending. At home, she might cook phở, and then she’ll make tinga and we’ll mix it. I added birria to bao, as well. The bao bun is a very different texture [from tortillas]. It’s soft and chewy and crispy, inside and out. It’s fun and easy to share. And it’s so damn good to eat.”\u003c/p>\n\u003cp>The internet has played a major role for Lu and Garcia’s concoctions, too.\u003c/p>\n\u003cp>“[Social media] is a communication channel unlike before,” says Lu. “I used to do TV and radio in the 2000s, and it was completely hit or miss. For small businesses like us, we can’t afford that. With Instagram, it levels the playing field. We eat with our eyes first. Something that we can do to grab your attention is to make it over-the-top.”\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@bayareafoodz/video/7293918581539048734\" data-video-id=\"7293918581539048734\">\n\u003csection>\u003ca title=\"@bayareafoodz\" href=\"https://www.tiktok.com/@bayareafoodz?refer=embed\" target=\"_blank\" rel=\"noopener\">@bayareafoodz\u003c/a> Check out this Big ass taco i got from @taqueriaaztecadublin its get no better than this \u003ca title=\"bayarea\" href=\"https://www.tiktok.com/tag/bayarea?refer=embed\" target=\"_blank\" rel=\"noopener\">#bayarea\u003c/a> \u003ca title=\"tacos\" href=\"https://www.tiktok.com/tag/tacos?refer=embed\" target=\"_blank\" rel=\"noopener\">#tacos\u003c/a> \u003ca title=\"tacostuesday\" href=\"https://www.tiktok.com/tag/tacostuesday?refer=embed\" target=\"_blank\" rel=\"noopener\">#tacostuesday\u003c/a> \u003ca title=\"bayareafoodz\" href=\"https://www.tiktok.com/tag/bayareafoodz?refer=embed\" target=\"_blank\" rel=\"noopener\">#bayareafoodz\u003c/a> \u003ca title=\"♬ original sound - Bayareafoodz\" href=\"https://www.tiktok.com/music/original-sound-7293918667434773279?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – Bayareafoodz\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>[tiktok]\u003c/p>\n\u003cp>For a small, otherwise modest eatery where Latino construction workers, white suburban moms and Asian elders mingle, Azteca is among the most unexpectedly “epic” dining experiences I’ve found in the Bay. Lu is extremely passionate about keeping Azteca’s foods playful and inviting — a major element of Mexican food that attracted him when he first came to it as an outsider. It’s something that Latinextravagant foods tend to do: They compel others to join in and share.\u003c/p>\n\u003ch2>\u003cb>Beyond the Big Dishes\u003c/b>\u003c/h2>\n\u003cp>It’s not always about dishing out the largest super-sized taco on the block. It’s also about paying homage in smaller, but equally creative, ways. After all, there’s a reason antojitos locos (or “crazy snacks”) have also gone viral throughout Mexico and Central America, and have now reached the United States.\u003c/p>\n\u003cp>A recent favorite of mine is the Tostielote, an open-faced bag of Tostitos buried under esquites, parmesan cheese, sour cream, butter and mayonnaise. I recommend the version at \u003ca href=\"https://www.youtube.com/watch?v=J2_ptbtSSyQ\">Junior’s Roaster\u003c/a>, a food truck located in \u003ca href=\"https://www.kqed.org/news/11957907/this-is-our-city-san-joses-berryessa-flea-market-vendors-fight-to-stay\">the San José Flea Market\u003c/a>. There, you’ll encounter an old-school roasting machine that is used to prepare elotes, esquites and papas horneadas (baked potatoes). You can add any mix of meats (carne asada, al pastor, pollo asado), junk food (Flamin’ Hots, Ruffles, Takis) and hot sauces for a customized perfection.\u003c/p>\n\u003cfigure id=\"attachment_13914234\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13914234\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/hotcheetoburrito_lead-scaled.jpg\" alt=\"A foil-wrapped burrito and a bag of Flamin' Hot Cheetos on red and white checkered butcher paper.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Flamin’ Hot Cheeto burrito is by far the most popular item at Taqueria El Mezcal, which has locations in San Pablo, Hayward and San Lorenzo. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/elmezcalsanpablo/\">Taqueria El Mezcal\u003c/a>, a humble local chain with three locations scattered throughout the East Bay, is known for its fiery, snack-inspired dishes. \u003ca href=\"https://www.kqed.org/arts/13913985/hot-cheeto-burrito-taqueria-el-mezcal-richard-montanez-san-pablo\">Officially recognized by Chester Cheetah for its Hot Cheetos burrito\u003c/a>, the restaurant unveiled a new botana-inspired masterpiece this summer: the \u003ca href=\"https://twitter.com/alan_chazaro/status/1696339131289203181\">Doritos chilaquiles burrito\u003c/a>. It includes a bag’s worth of spicy nacho Doritos, refried beans, three fried eggs, crema, guacamole and your choice of meat.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13931115,arts_13920483,arts_13913985']\u003c/span>\u003c/strong>\u003c/b>None of these Latinextravagant foods are exactly calorie-conscious. And for the most part, that’s okay: The restaurants themselves wouldn’t suggest that customers eat this stuff every day, and they aren’t necessarily challenging anyone to take down a giant burrito or pupusa on their own, either. The super-sized dishes are meant to be novelty foods — a memorable experience rather than your daily source of sustenance. And in many cases, immigrant foodmakers are simply tailoring their menus in response to their TikTok and Instagram numbers, even bantering and discussing ideas with commenters in the reply sections.\u003c/p>\n\u003cp>It’s a recipe that has, at least so far, proven itself successful for the times.\u003c/p>\n\u003cp>“It’s mostly a marketing thing, but [Latinx businesses] do really think out of the box,” Arroyo, the influencer, says. “Some people don’t like it, but I believe in food bringing people together.”\u003c/p>\n\u003cp>When done well, the Latinextravagant approach to food attracts more people to the table than ever. At our core, Latinx diasporas are simply too big to be boxed in, and our foods could never fit inside any one nation’s stomach. But still, we try our best to share it with everyone else.\u003c/p>\n\u003cfigure id=\"attachment_13938220\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938220\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut.jpg\" alt=\"Rubber gloved hand sprinkles chopped cilantro onto an oversized pupusa topped the meat.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finishing touch: sprinkling chopped onions and cilantro onto a giant — and truly Latinextravagant — pupusa. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/pupuseria_las_cabanas/\">Pupuseria Las Cabañas\u003c/a> is located at 30030 Mission Blvd. in Hayward. \u003ca href=\"https://www.instagram.com/taqueriaaztecadublinca/\">Taqueria Azteca\u003c/a> is located at 7155 Amador Plaza Rd. in Dublin.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The super-sized flamboyance of pupusas locas, Hot Cheetos burritos and birria pho.","status":"publish","parent":0,"modified":1705003077,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":44,"wordCount":2980},"headData":{"title":"The Bay Area's Biggest Pupusas, Burritos Are a Social Media Hit | KQED","description":"The super-sized flamboyance of pupusas locas, Hot Cheetos burritos and birria pho.","ogTitle":"How Social Media Is Fueling a New Era of 'Latinextravagant' Restaurants","ogDescription":"","ogImgId":"","twTitle":"How Social Media Is Fueling a New Era of 'Latinextravagant' Restaurants","twDescription":"","twImgId":"","socialTitle":"The Bay Area's Biggest Pupusas, Burritos Are a Social Media Hit %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Social Media Is Fueling a New Era of 'Latinextravagant' Restaurants","datePublished":"2023-11-20T20:21:21.000Z","dateModified":"2024-01-11T19:57:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">C\u003c/span>\u003c/p>\u003cp>apturing the enormity of Latinidad is impossible.\u003c/p>\n\u003cp>Our diasporas are simply too sprawling and unwieldy. We are too bass-thumping. Too slippery. Too regionally layered and linguistically varied. Too contradictory, too bombastic, too fragmented, too migratory. Sometimes too nepotistic. Perhaps too open-hearted? We definitely resist simple definitions. (We can’t even internally agree on whether we call ourselves Latino, Latina, Latinx, Latine or, my personal favorite, Latin@).\u003c/p>\n\u003cp>And I love us for that.\u003c/p>\n\u003cp>It makes sense, then, that our foods, which are equally hyphenated, uncategorizable and epic, push against the borders of tradition. Indeed, our culinary offerings are as sprawling and bold as our own communities are.\u003c/p>\n\u003cp>Picture a restaurant in Hayward that serves pupusas with the circumference of a pizza. Or, at a Dublin taqueria, a ridiculously gigantic bowl of phở birria next to a cake-sized pan dulce French toast that’ll feed an entire family. Down in San Jose, you can grub on generously-loaded baked potatoes topped with sour cream, jalapeños and al pastor. And in Richmond, when all else fails, there’s always the amalgam of Hot Cheetos on this and Doritos on that.\u003c/p>\n\u003cfigure id=\"attachment_13936289\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936289\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED.jpg\" alt=\"A large pupusa cooking on a griddle is flipped using a pizza peel.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-013-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Flipping one of Las Cabañas’ oversized pupusas on the griddle. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the words of \u003ca href=\"https://twitter.com/el_tragon_de_LA?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\">L.A. Taco’s Memo Torres\u003c/a>, a journalist who often goes viral for showcasing imaginative Latinx meals, including both the \u003ca href=\"https://lataco.com/tiny-tamales-street-vendor\">tiniest\u003c/a> \u003cem>and\u003c/em> \u003ca href=\"https://lataco.com/biggest-tamales-torrance-los-angeles\">largest\u003c/a> tamales in L.A.: “Latinos can be extra flamboyant.” It’s true. When it comes to cooking and eating, we tend to possess a Super Saiyan level of confidence. It’s a state of being that I’ve taken to calling “Latinextravagant.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The lifestyle doesn’t come without its flaws: cycles of dietary miseducation, questionable spending habits and social media vulturing. Certainly, the widespread influence of platforms like Instagram and TikTok has warped the foodscape, with businesses adjusting their models to meet the algorithm’s demands. But combining intergenerational family knowledge with internet trends is a major part of how today’s food businesses are able to thrive.\u003c/p>\n\u003cp>And no one seems to be doing it with as much out-of-pocket razzle dazzle as Latinx food entrepreneurs.\u003c/p>\n\u003ch2>\u003cb>Pupusas the Size of a Pizza\u003c/b>\u003c/h2>\n\u003cp>Perhaps no other eatery in the East Bay delivers a more Latinextravagant experience than Hayward’s \u003ca href=\"https://www.instagram.com/pupuseria_las_cabanas/\">Pupuseria Las Cabañas\u003c/a>. A Salvadoran sit-down with a full bar, Las Cabañas is best known for its pizza-sized pupusas and dizzying selection of margaritas. When I went on a weekend after 10 p.m., lines snaked out the door. It felt like I was stepping into a family celebration, with abuelos cracking jokes beside sleeping infants while college-aged friends buzzed around.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘Our foods, which are equally hyphenated, uncategorizable and epic, push against the borders of tradition.’","name":"pullquote","attributes":{"named":{"size":"large","align":"right","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Las Cabañas encapsulates the ways in which family legacy, comfort food, social media clout and intergenerational evolution intersect to create something uniquely appealing to modern eaters.\u003c/p>\n\u003cp>What does that look like? A plate of gargantuan pupusas locas. The dish hails from El Salvador, where larger-than-average pupusas have been cooked up for eons. But for owner Frankie Martinez, it’s about taking it over the top.\u003c/p>\n\u003cfigure id=\"attachment_13936288\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936288\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED.jpg\" alt=\"A person with a goatee looks at the camera and leans against a wall inside a restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-004-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pupuseria Las Cabańas owner Frankie Martinez poses for a portrait at his Hayward restaurant. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To make the pupusa loca, a giant lump of masa — which weighs several pounds and resembles a small medicine ball — gets flattened into something like pizza dough, then kneaded and knuckled into a girthy disc that gets filled with cheese and refried beans. The process to make a single pupusa loca takes roughly 10 minutes inside a narrow, scorching-hot kitchen. It’s finally plated with an optional birria topping.\u003c/p>\n\u003cp>Despite the somewhat gimmicky nature of the dish, there is an emphasis on made-from-scratch ingredients, giving the final product a fire-kissed freshness that can hold its own against pupusas of any diameter. Social media has played a role, too, in helping to increase the local pupuseria’s mojo.\u003c/p>\n\u003cp>“I never knew how much [social media] would impact our sales,” Martinez says. “I had to hire a lot more people, put more systems in place. It’s not just our regular customers anymore, we get people who don’t even know what a pupusa is, so we’ve had to train our workers on how to even explain it. People are coming and just showing us something they saw on their phones and telling us that’s what they want. They’re not even looking at our menus.”\u003c/p>\n\u003cfigure id=\"attachment_13936294\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936294\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED.jpg\" alt=\"The interior of a restaurant with several tables full of customers.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-033-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant is known for its festive, party-like atmosphere. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Martinez, the pupusa loca is so large that he only knows of one patron who has single-mouthedly finished it. The rest? They order it, take a selfie, attempt a few bites, then box it up to go — in an actual pizza box. (I shamefully admit my wife and I only ate about half, but we tried, damn it.) Martinez is aware that the spectacle and presentation of his food is just as important as the quality. It’s all part of his strategy. And it’s working.\u003c/p>\n\u003cp>“Everybody is on TikTok and Instagram,” says Cesar Arroyo, \u003ca href=\"https://www.instagram.com/ieatcalifornia/\">a Bay Area food influencer\u003c/a> and Gen-Z immigrant from Mexico who went from working construction to consulting for restaurant owners like Martinez to promote brand growth. “Simple videos can go viral and save a whole business. It can sometimes be too much, to be honest with you. But you want to bring in a crowd. You want people to take a picture with something big. It’s exposure.”\u003c/p>\n\u003cp>While at Las Cabañas, you’ll also want to also check out their pupusa bombs — deep fried bolitas of masa stuffed with cheese, frijoles and, if you so desire, birria (what else?). They’re equally photogenic, with fun cheese pulls and gooey insides dripping out of the spherical pupusa shell. And if you’re feeling especially Latinextravagant, you can add an order of “Angelita’s Margarita.” Named after Martinez’s mother, the drink is an endearing tribute to the original “hustler” who first opened Las Cabañas in 2004. After she passed from an illness in 2015, Martinez has carried on his mother’s recipes but with a modernized, Instagram-friendly twist.\u003c/p>\n\u003cfigure id=\"attachment_13936292\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13936292\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED.jpg\" alt=\"A fork and knife cut into a filled fried-looking ball.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/20230927-Biggest-Pupusa-029-JY-KQED-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cutting into the oozy, cheesy interior of a pupusa bomb. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The exposure has undoubtedly been good for Martinez’s family-owned business. He confirms a boost in clientele since he introduced the mammoth birria pupusas in 2018 that has been unlike anything previously seen in the restaurant’s multi-decade existence. This summer, numerous Bay Area food influencers — including Arroyo, whose IEatCalifornia account on Instagram has over 41,000 followers — have posted about the giant pupusa, which has led to \u003ca href=\"https://www.sfgate.com/food/article/bay-area-pupuseria-las-cabanas-giant-pupusa-18362742.php\">mainstream news outlets\u003c/a> catching on. I personally found out about the pupuseria when a friend DMed me a viral video of the pupusa loca earlier this year. Despite living in Hayward for years, I hadn’t known about Las Cabañas prior to seeing it on social media. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘You want to bring in a crowd. You want people to take a picture with something big.’","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Cesar Arroyo","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We started doing more social media, especially in 2020 when the pandemic happened,” Martinez says. “When my mom was around, she was skeptical of it. She wanted us to do TV commercials. But I told her people don’t watch those as much anymore. I know she would be proud of where the restaurant is today and she would understand and support it. She’d be like ‘What are you doing now, aye mijo? Que no son bayuncadas.’”\u003c/p>\n\u003cp>L.A. Taco’s Torres has noticed similar social media trends in Southern California, where many of the nation’s Latinx food trends — including \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a> — originally took off. “[Social media] is a way for people to empower their business in their own style. Any chef who wants to be out of pocket can [do so].”\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@thesnacksensei/video/7284136103475481902\" data-video-id=\"7284136103475481902\">\n\u003csection>\u003ca title=\"@thesnacksensei\" href=\"https://www.tiktok.com/@thesnacksensei?refer=embed\" target=\"_blank\" rel=\"noopener\">@thesnacksensei\u003c/a> The Biggest Pupusas In The Bay Area! 📍 Pupuseria Las Cabanas In Hayward CA 🔥 \u003ca title=\"pupusas\" href=\"https://www.tiktok.com/tag/pupusas?refer=embed\" target=\"_blank\" rel=\"noopener\">#pupusas\u003c/a> \u003ca title=\"pupuseria\" href=\"https://www.tiktok.com/tag/pupuseria?refer=embed\" target=\"_blank\" rel=\"noopener\">#pupuseria\u003c/a> \u003ca title=\"bayarea\" href=\"https://www.tiktok.com/tag/bayarea?refer=embed\" target=\"_blank\" rel=\"noopener\">#bayarea\u003c/a> \u003ca title=\"♬ Wild Thing (Re-Recorded) - Tone-Loc\" href=\"https://www.tiktok.com/music/Wild-Thing-Re-Recorded-6717747275818387458?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ Wild Thing (Re-Recorded) – Tone-Loc\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"tiktok","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nHowever, it’s a flawed system — one that fosters a certain kind of gatekeeping, fetishization and even exploitation.\u003c/p>\n\u003cp>“The vultures of IG and TikTok, like anything, have a downside,” Torres continues. “With millions of followers, [some food influencers] charge $800 to $1,000 for an hour. That’s capitalism right there. I know a lot of influencers who invite me to eat with them, and their rates with vendors are fucking outrageous. But yeah, it’s catchy, to get on the map, to get attention. Especially for small vendors. Social media is where they can get their publicity for cheaper, even if influencers are charging an arm and an ass for content.”\u003c/p>\n\u003cp>Martinez hasn’t shied away from that approach, though, leveraging the Instagram-driven birria craze through popular food personalities like San Francisco’s \u003ca href=\"https://www.instagram.com/thesnacksensei/?hl=en\">Snack Sensei\u003c/a> to further blow up. The dynamic is complicated, as the social media buzz that comes with a made-for-glam dish like the pupusa loca is one of the easiest ways hard-working restaurateurs like Martinez can make their business stand out in a culinary landscape saturated with over-hyped content. It highlights this current generation of foodmakers’ larger struggles to present their cultural foods to a wider audience — foods that, in many cases, were simply overlooked in the past.\u003c/p>\n\u003cfigure id=\"attachment_13938219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938219\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut.jpg\" alt=\"A female line cook uses a spatula to lift a giant pupusa onto a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-018-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Irma Morales, a cook at Las Cabañas, places a finished pupusa onto a plate. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>A Cultural Marriage of Birria and Phở\u003c/b>\u003c/h2>\n\u003cp>In one of Dublin’s sleepiest, least glamorous strip malls, you’ll find what may be the most underappreciated fusion eatery in our region: \u003ca href=\"https://www.instagram.com/taqueriaaztecadublinca/\">Taqueria Azteca\u003c/a>. Acquired in 1998 by Luong “Lu” Dang, a Vietnamese war refugee who arrived in the East Bay in the ‘70s, the shop has maintained its down-to-earth, homely Mexican vibes from previous ownership, while loudly introducing some of Dang’s zanier combinations, like Bochata (boba + horchata) and birria-filled bao.\u003c/p>\n\u003cp>Azteca is the proud home of quesabirria grilled cheese sandwiches and — my wife’s favorite — pan dulce French toast. Served on a massive, custom-made concha from \u003ca href=\"https://www.facebook.com/JuanitaMarketTracy/\">Juanita Market #4 in Tracy\u003c/a>, the dense, pink beauty is buttered up and prepared like any other French toast, with an optional tray of ham and eggs on the side. To be mega-clear, this pan dulce has the acreage of a cake, with a heft that can only be described as intimidating.\u003c/p>\n\u003cfigure id=\"attachment_13937819\" class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937819\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/IMG_5549.jpg\" alt=\"a tray of pink pan dulce french toast is topped with strawberries and served with a hefty side of eggs and ham\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5549-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria Azteca’s pan dulce French toast is topped with strawberries and served with a hefty side of eggs and ham on a cafeteria-sized tray. \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the restaurant’s flagship item is its bone-in birria phở — an eye-popping amount of noodles swimming around in consommé broth, with a “dinosaur bone” of meat casually laid on top. For the average eater, it more than suffices as lunch and dinner.\u003c/p>\n\u003cp>“Years ago, I didn’t have the nuts to do this,” Dang says. “But the Bay Area has a huge Vietnamese and Latino community, so everyone loves to see it. At first we were all clumsy with it, but we found our rhythm and are learning how to do it properly. Ask the [Latino] cooks here what they eat. They’re the ones making stuff that’s personal to them, and we each add our own touches. We eat our own food every day.”\u003c/p>\n\u003cp>In Dang’s case, it’s not so much about pushing forward a family tradition as it is about fusing immigrant experiences. Married to Estefany Garcia, an immigrant from Michoacán, Dang has extensively toured various pueblos around Mexico, listing off dishes that even I — the son of Mexicans whose own mother lives in Veracruz — didn’t recognize, including corundas, uchepos and morisquetas. Together, Dang and Garcia are organically uniting their cultures through a genuine, love-bound exploration of their own brand of Latinextravagant cuisine.\u003c/p>\n\u003cfigure id=\"attachment_13937818\" class=\"wp-caption alignnone\" style=\"max-width: 1200px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937818\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/IMG_5541.jpg\" alt=\"a bone-in slab of Mexican birria is served in a giant bowl of Vietnamese pho\" width=\"1200\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/IMG_5541-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">In Dublin, a bone-in slab of Mexican birria is served in a giant bowl of Vietnamese phở. \u003ccite>(Briana Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It allows us to open up our kitchen in ways that are both traditional and non-traditional,” he says. “We’re always blending. At home, she might cook phở, and then she’ll make tinga and we’ll mix it. I added birria to bao, as well. The bao bun is a very different texture [from tortillas]. It’s soft and chewy and crispy, inside and out. It’s fun and easy to share. And it’s so damn good to eat.”\u003c/p>\n\u003cp>The internet has played a major role for Lu and Garcia’s concoctions, too.\u003c/p>\n\u003cp>“[Social media] is a communication channel unlike before,” says Lu. “I used to do TV and radio in the 2000s, and it was completely hit or miss. For small businesses like us, we can’t afford that. With Instagram, it levels the playing field. We eat with our eyes first. Something that we can do to grab your attention is to make it over-the-top.”\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@bayareafoodz/video/7293918581539048734\" data-video-id=\"7293918581539048734\">\n\u003csection>\u003ca title=\"@bayareafoodz\" href=\"https://www.tiktok.com/@bayareafoodz?refer=embed\" target=\"_blank\" rel=\"noopener\">@bayareafoodz\u003c/a> Check out this Big ass taco i got from @taqueriaaztecadublin its get no better than this \u003ca title=\"bayarea\" href=\"https://www.tiktok.com/tag/bayarea?refer=embed\" target=\"_blank\" rel=\"noopener\">#bayarea\u003c/a> \u003ca title=\"tacos\" href=\"https://www.tiktok.com/tag/tacos?refer=embed\" target=\"_blank\" rel=\"noopener\">#tacos\u003c/a> \u003ca title=\"tacostuesday\" href=\"https://www.tiktok.com/tag/tacostuesday?refer=embed\" target=\"_blank\" rel=\"noopener\">#tacostuesday\u003c/a> \u003ca title=\"bayareafoodz\" href=\"https://www.tiktok.com/tag/bayareafoodz?refer=embed\" target=\"_blank\" rel=\"noopener\">#bayareafoodz\u003c/a> \u003ca title=\"♬ original sound - Bayareafoodz\" href=\"https://www.tiktok.com/music/original-sound-7293918667434773279?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – Bayareafoodz\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"tiktok","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a small, otherwise modest eatery where Latino construction workers, white suburban moms and Asian elders mingle, Azteca is among the most unexpectedly “epic” dining experiences I’ve found in the Bay. Lu is extremely passionate about keeping Azteca’s foods playful and inviting — a major element of Mexican food that attracted him when he first came to it as an outsider. It’s something that Latinextravagant foods tend to do: They compel others to join in and share.\u003c/p>\n\u003ch2>\u003cb>Beyond the Big Dishes\u003c/b>\u003c/h2>\n\u003cp>It’s not always about dishing out the largest super-sized taco on the block. It’s also about paying homage in smaller, but equally creative, ways. After all, there’s a reason antojitos locos (or “crazy snacks”) have also gone viral throughout Mexico and Central America, and have now reached the United States.\u003c/p>\n\u003cp>A recent favorite of mine is the Tostielote, an open-faced bag of Tostitos buried under esquites, parmesan cheese, sour cream, butter and mayonnaise. I recommend the version at \u003ca href=\"https://www.youtube.com/watch?v=J2_ptbtSSyQ\">Junior’s Roaster\u003c/a>, a food truck located in \u003ca href=\"https://www.kqed.org/news/11957907/this-is-our-city-san-joses-berryessa-flea-market-vendors-fight-to-stay\">the San José Flea Market\u003c/a>. There, you’ll encounter an old-school roasting machine that is used to prepare elotes, esquites and papas horneadas (baked potatoes). You can add any mix of meats (carne asada, al pastor, pollo asado), junk food (Flamin’ Hots, Ruffles, Takis) and hot sauces for a customized perfection.\u003c/p>\n\u003cfigure id=\"attachment_13914234\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13914234\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/05/hotcheetoburrito_lead-scaled.jpg\" alt=\"A foil-wrapped burrito and a bag of Flamin' Hot Cheetos on red and white checkered butcher paper.\" width=\"2560\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-2048x1152.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/05/hotcheetoburrito_lead-1920x1080.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Flamin’ Hot Cheeto burrito is by far the most popular item at Taqueria El Mezcal, which has locations in San Pablo, Hayward and San Lorenzo. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/elmezcalsanpablo/\">Taqueria El Mezcal\u003c/a>, a humble local chain with three locations scattered throughout the East Bay, is known for its fiery, snack-inspired dishes. \u003ca href=\"https://www.kqed.org/arts/13913985/hot-cheeto-burrito-taqueria-el-mezcal-richard-montanez-san-pablo\">Officially recognized by Chester Cheetah for its Hot Cheetos burrito\u003c/a>, the restaurant unveiled a new botana-inspired masterpiece this summer: the \u003ca href=\"https://twitter.com/alan_chazaro/status/1696339131289203181\">Doritos chilaquiles burrito\u003c/a>. It includes a bag’s worth of spicy nacho Doritos, refried beans, three fried eggs, crema, guacamole and your choice of meat.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13931115,arts_13920483,arts_13913985","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>None of these Latinextravagant foods are exactly calorie-conscious. And for the most part, that’s okay: The restaurants themselves wouldn’t suggest that customers eat this stuff every day, and they aren’t necessarily challenging anyone to take down a giant burrito or pupusa on their own, either. The super-sized dishes are meant to be novelty foods — a memorable experience rather than your daily source of sustenance. And in many cases, immigrant foodmakers are simply tailoring their menus in response to their TikTok and Instagram numbers, even bantering and discussing ideas with commenters in the reply sections.\u003c/p>\n\u003cp>It’s a recipe that has, at least so far, proven itself successful for the times.\u003c/p>\n\u003cp>“It’s mostly a marketing thing, but [Latinx businesses] do really think out of the box,” Arroyo, the influencer, says. “Some people don’t like it, but I believe in food bringing people together.”\u003c/p>\n\u003cp>When done well, the Latinextravagant approach to food attracts more people to the table than ever. At our core, Latinx diasporas are simply too big to be boxed in, and our foods could never fit inside any one nation’s stomach. But still, we try our best to share it with everyone else.\u003c/p>\n\u003cfigure id=\"attachment_13938220\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13938220\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut.jpg\" alt=\"Rubber gloved hand sprinkles chopped cilantro onto an oversized pupusa topped the meat.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/11/20230927-Biggest-Pupusa-020-JY-qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finishing touch: sprinkling chopped onions and cilantro onto a giant — and truly Latinextravagant — pupusa. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.instagram.com/pupuseria_las_cabanas/\">Pupuseria Las Cabañas\u003c/a> is located at 30030 Mission Blvd. in Hayward. \u003ca href=\"https://www.instagram.com/taqueriaaztecadublinca/\">Taqueria Azteca\u003c/a> is located at 7155 Amador Plaza Rd. in Dublin.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area","authors":["11748"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_2098","arts_5747","arts_14985","arts_21708","arts_14062","arts_2479","arts_2137","arts_8017"],"featImg":"arts_13936291","label":"source_arts_13936325"},"arts_13937055":{"type":"posts","id":"arts_13937055","meta":{"index":"posts_1591205157","site":"arts","id":"13937055","score":null,"sort":[1698357603000]},"guestAuthors":[],"slug":"fried-turkey-thanksgiving-kims-louisiana-richmond","title":"Fried Turkey in the Bay Area? One Richmond Couple Has You Covered","publishDate":1698357603,"format":"standard","headTitle":"Fried Turkey in the Bay Area? One Richmond Couple Has You Covered | KQED","labelTerm":{},"content":"\u003cp>If you don’t know what you’re doing, you really don’t want to mess around with deep-frying a whole turkey.\u003c/p>\n\u003cp>“A lot of folks think it’s fun and games and look it up on YouTube,” says Phillip Mitchell, who runs \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">Kim’s Louisiana Fried Turkey & Stuff\u003c/a> in Richmond along with his wife, Kim Knox. “You drop a cold turkey in hot oil and it overflows, you could burn your house down.”\u003c/p>\n\u003cp>In other words, he says, “You can ruin your holiday real quick with just a few missteps.”\u003c/p>\n\u003cp>Mitchell, a veteran Bay Area restaurant manager, is happy to share the tricks of the trade with anyone who asks. (Firstly, you need to dip that big bird into the oil \u003ci>gradually\u003c/i>, nice and slow.) Luckily, fried turkey lovers in the Richmond area have a much simpler holiday option: They can just buy their turkey from Kim’s.\u003c/p>\n\u003cfigure id=\"attachment_13937061\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937061\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg\" alt=\"A Black couple, both wearing black, sit close together at a table in a restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phillip Mitchell (left) and Kim Knox have run their family-owned fried turkey business in Richmond for the past six years. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkeys & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like so many other niche food businesses in the Bay Area, \u003ca href=\"https://www.instagram.com/kimslouisianafried/\">Kim’s Louisiana Fried Turkey\u003c/a> began with a craving: Six years ago, Mitchell was looking for a place where he could buy a deep-fried turkey for Thanksgiving. That style of turkey has been a holiday tradition for Cajun folks in Louisiana \u003ca href=\"https://www.seriouseats.com/history-origins-southern-deep-fried-turkey-thanksgiving\">going back nearly 100 years\u003c/a>, and starting in the 1980s, it became something of a nationwide trend, especially in large swaths of the American South. A 1984 \u003ci>Times-Picayune \u003c/i>article about the dish helped set off a “\u003ca href=\"https://www.nola.com/entertainment_life/eat-drink/did-a-1984-times-picayune-article-kick-off-deep-fried-turkey-craze/article_881f545f-e6d9-5587-971a-c20ee767c717.html\">national cooking craze\u003c/a>” — and may have indirectly caused two houses in the New Orleans metropolitan area to burn down \u003ci>that very night.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In Richmond, however, the dish did not seem to exist. So, Mitchell and Knox bought a fryer and set about starting a business. These days, they sell fried turkeys year-round, but their busy season is right now, from mid-October through March. On the three days leading up to Thanksgiving, Mitchell will cook 50 to 75 turkeys, all fried to order so that they’re crispy and piping hot when customers pick them up.\u003c/p>\n\u003cp>Mitchell, for his part, has honed his skills to the point where he’s now able to deep-fry six turkeys at a time — though, again, and it cannot be stressed enough, this isn’t something any backyard amateur should ever attempt.\u003c/p>\n\u003cp>Despite the hazards of the technique, the case for fried turkey is simple: Devotees like Mitchell and Knox say there’s no juicier or more flavorful way to prepare the bird. Too often, roast turkey functions as nothing more than a dry and bland canvas for the more interesting dishes in your holiday spread. Mitchell’s three-day process mitigates these pitfalls. First he brines the turkey for two days, then seasons it for an additional day, blanketing the bird with onion powder, garlic powder and a mixture of other spices.\u003c/p>\n\u003cfigure id=\"attachment_13937062\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937062\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg\" alt=\"A fried turkey shows off its crispy, golden-brown skin.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cooked properly, a fried turkey features crispy skin and juicy, succulent meat that’s packed with flavor. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkey & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result, Knox says, is turkey that’s juicy, moist and “packed with flavor” all the way down to the bones, which many customers like to save for making soup. And while the true fried turkey connoisseur is going to want to plate their bird shortly after it comes out of the fryer to maximize the crispiness of the skin, the other virtue of this style of turkey is that it reheats extraordinarily well. In fact, Knox says, some customers will routinely pick up their fried turkeys early in the week in order to drive them down to L.A. or fly them out to Atlanta for Thanksgiving.\u003c/p>\n\u003cp>In addition to the turkeys, Kim’s also offers a selection of Southern-style sides for the holidays — including cornbread dressing, candied yams and New Orleans–style dirty rice. Knox, who was born and raised in Richmond, has family roots in Louisiana and says the side dishes are all family recipes for comfort foods that she and Mitchell grew up eating. “We tried to pick dishes that say family, that say Thanksgiving, that say good eating,” she says.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13935344,arts_13931115,arts_13906292']\u003c/span>\u003c/strong>\u003c/b>To reserve a turkey, customers should reach out directly to Kim’s by phone or via their \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">website\u003c/a> — ideally soon, if it’s for Thanksgiving. In a typical year, they’ll sell out sometime around the first week of November.\u003c/p>\n\u003cp>Meanwhile, the fried turkeys are only the start of the couple’s ambitions. Last year, Mitchell launched \u003ca href=\"https://www.rrhospitalityacademy.net/\">R&R Hospitality Academy\u003c/a>, a \u003ca href=\"https://richmondstandard.com/richmond/2022/09/26/rr-hospitality-academy-set-for-grand-opening-in-richmond/\">grassroots program\u003c/a> that trains young people from underserved communities who are looking to work in the hospitality industry or to start their own business. About six students have graduated from the program so far.\u003c/p>\n\u003cp>Eventually, Mitchell wants to bring all of his ventures together into one space — a community-focused events venue in Richmond that’ll have room for him to grow his training academy and offer live music from local bands in the evenings. Of course, Mitchell says, Kim’s Louisiana Fried Turkey will provide the food. And, of course, all of it will be delicious.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">\u003ci>Kim’s Fried Louisiana Fried Turkey & Stuff\u003c/i>\u003c/a>\u003ci> is now accepting Thanksgiving turkey orders, with each 13- to 16-pound turkey priced at $125 each and side dishes priced at $60 for a portion that can serve 10 to 12. Place orders via their website or by calling or texting 707-853-6826. There are pickup slots available throughout the week of Thanksgiving, including up until around 1 p.m. on Thanksgiving Day (Nov. 23).\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Kim’s Louisiana Fried Turkey wants to add a dose of flavor to your Thanksgiving table.","status":"publish","parent":0,"modified":1705003172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":996},"headData":{"title":"Where to Buy Fried Turkey for Thanksgiving in the Bay Area | KQED","description":"Kim’s Louisiana Fried Turkey wants to add a dose of flavor to your Thanksgiving table.","ogTitle":"Fried Turkey in the Bay Area? One Richmond Couple Has You Covered","ogDescription":"","ogImgId":"","twTitle":"Fried Turkey in the Bay Area? One Richmond Couple Has You Covered","twDescription":"","twImgId":"","socialTitle":"Where to Buy Fried Turkey for Thanksgiving in the Bay Area%%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fried Turkey in the Bay Area? One Richmond Couple Has You Covered","datePublished":"2023-10-26T22:00:03.000Z","dateModified":"2024-01-11T19:59:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13937055/fried-turkey-thanksgiving-kims-louisiana-richmond","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you don’t know what you’re doing, you really don’t want to mess around with deep-frying a whole turkey.\u003c/p>\n\u003cp>“A lot of folks think it’s fun and games and look it up on YouTube,” says Phillip Mitchell, who runs \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">Kim’s Louisiana Fried Turkey & Stuff\u003c/a> in Richmond along with his wife, Kim Knox. “You drop a cold turkey in hot oil and it overflows, you could burn your house down.”\u003c/p>\n\u003cp>In other words, he says, “You can ruin your holiday real quick with just a few missteps.”\u003c/p>\n\u003cp>Mitchell, a veteran Bay Area restaurant manager, is happy to share the tricks of the trade with anyone who asks. (Firstly, you need to dip that big bird into the oil \u003ci>gradually\u003c/i>, nice and slow.) Luckily, fried turkey lovers in the Richmond area have a much simpler holiday option: They can just buy their turkey from Kim’s.\u003c/p>\n\u003cfigure id=\"attachment_13937061\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937061\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg\" alt=\"A Black couple, both wearing black, sit close together at a table in a restaurant.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-fried-turkey_owners-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Phillip Mitchell (left) and Kim Knox have run their family-owned fried turkey business in Richmond for the past six years. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkeys & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like so many other niche food businesses in the Bay Area, \u003ca href=\"https://www.instagram.com/kimslouisianafried/\">Kim’s Louisiana Fried Turkey\u003c/a> began with a craving: Six years ago, Mitchell was looking for a place where he could buy a deep-fried turkey for Thanksgiving. That style of turkey has been a holiday tradition for Cajun folks in Louisiana \u003ca href=\"https://www.seriouseats.com/history-origins-southern-deep-fried-turkey-thanksgiving\">going back nearly 100 years\u003c/a>, and starting in the 1980s, it became something of a nationwide trend, especially in large swaths of the American South. A 1984 \u003ci>Times-Picayune \u003c/i>article about the dish helped set off a “\u003ca href=\"https://www.nola.com/entertainment_life/eat-drink/did-a-1984-times-picayune-article-kick-off-deep-fried-turkey-craze/article_881f545f-e6d9-5587-971a-c20ee767c717.html\">national cooking craze\u003c/a>” — and may have indirectly caused two houses in the New Orleans metropolitan area to burn down \u003ci>that very night.\u003c/i>\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>In Richmond, however, the dish did not seem to exist. So, Mitchell and Knox bought a fryer and set about starting a business. These days, they sell fried turkeys year-round, but their busy season is right now, from mid-October through March. On the three days leading up to Thanksgiving, Mitchell will cook 50 to 75 turkeys, all fried to order so that they’re crispy and piping hot when customers pick them up.\u003c/p>\n\u003cp>Mitchell, for his part, has honed his skills to the point where he’s now able to deep-fry six turkeys at a time — though, again, and it cannot be stressed enough, this isn’t something any backyard amateur should ever attempt.\u003c/p>\n\u003cp>Despite the hazards of the technique, the case for fried turkey is simple: Devotees like Mitchell and Knox say there’s no juicier or more flavorful way to prepare the bird. Too often, roast turkey functions as nothing more than a dry and bland canvas for the more interesting dishes in your holiday spread. Mitchell’s three-day process mitigates these pitfalls. First he brines the turkey for two days, then seasons it for an additional day, blanketing the bird with onion powder, garlic powder and a mixture of other spices.\u003c/p>\n\u003cfigure id=\"attachment_13937062\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13937062\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg\" alt=\"A fried turkey shows off its crispy, golden-brown skin.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/10/kims-louisiana-fried-turkey_indoor-turkey-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cooked properly, a fried turkey features crispy skin and juicy, succulent meat that’s packed with flavor. \u003ccite>(Courtesy of Kim's Louisiana Fried Turkey & Stuff)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result, Knox says, is turkey that’s juicy, moist and “packed with flavor” all the way down to the bones, which many customers like to save for making soup. And while the true fried turkey connoisseur is going to want to plate their bird shortly after it comes out of the fryer to maximize the crispiness of the skin, the other virtue of this style of turkey is that it reheats extraordinarily well. In fact, Knox says, some customers will routinely pick up their fried turkeys early in the week in order to drive them down to L.A. or fly them out to Atlanta for Thanksgiving.\u003c/p>\n\u003cp>In addition to the turkeys, Kim’s also offers a selection of Southern-style sides for the holidays — including cornbread dressing, candied yams and New Orleans–style dirty rice. Knox, who was born and raised in Richmond, has family roots in Louisiana and says the side dishes are all family recipes for comfort foods that she and Mitchell grew up eating. “We tried to pick dishes that say family, that say Thanksgiving, that say good eating,” she says.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13935344,arts_13931115,arts_13906292","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>To reserve a turkey, customers should reach out directly to Kim’s by phone or via their \u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">website\u003c/a> — ideally soon, if it’s for Thanksgiving. In a typical year, they’ll sell out sometime around the first week of November.\u003c/p>\n\u003cp>Meanwhile, the fried turkeys are only the start of the couple’s ambitions. Last year, Mitchell launched \u003ca href=\"https://www.rrhospitalityacademy.net/\">R&R Hospitality Academy\u003c/a>, a \u003ca href=\"https://richmondstandard.com/richmond/2022/09/26/rr-hospitality-academy-set-for-grand-opening-in-richmond/\">grassroots program\u003c/a> that trains young people from underserved communities who are looking to work in the hospitality industry or to start their own business. About six students have graduated from the program so far.\u003c/p>\n\u003cp>Eventually, Mitchell wants to bring all of his ventures together into one space — a community-focused events venue in Richmond that’ll have room for him to grow his training academy and offer live music from local bands in the evenings. Of course, Mitchell says, Kim’s Louisiana Fried Turkey will provide the food. And, of course, all of it will be delicious.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://kims-louisiana-fried-turkey-stuff.business.site/?hl=en\">\u003ci>Kim’s Fried Louisiana Fried Turkey & Stuff\u003c/i>\u003c/a>\u003ci> is now accepting Thanksgiving turkey orders, with each 13- to 16-pound turkey priced at $125 each and side dishes priced at $60 for a portion that can serve 10 to 12. Place orders via their website or by calling or texting 707-853-6826. There are pickup slots available throughout the week of Thanksgiving, including up until around 1 p.m. on Thanksgiving Day (Nov. 23).\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13937055/fried-turkey-thanksgiving-kims-louisiana-richmond","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_5620","arts_10278","arts_1297","arts_2171","arts_2479","arts_6062","arts_585"],"featImg":"arts_13937059","label":"source_arts_13937055"},"arts_13935344":{"type":"posts","id":"arts_13935344","meta":{"index":"posts_1591205157","site":"arts","id":"13935344","score":null,"sort":[1695759453000]},"guestAuthors":[],"slug":"brazuca-brazilian-burger-acai-food-truck-richmond","title":"This Uniquely Brazilian, Corn-Topped Burger Is Served Outside an Açaí Shop in Richmond","publishDate":1695759453,"format":"standard","headTitle":"This Uniquely Brazilian, Corn-Topped Burger Is Served Outside an Açaí Shop in Richmond | KQED","labelTerm":{},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">On an episode of \u003ca href=\"https://explorepartsunknown.com/minas-gerais/bourdain-off-the-cuff-minas-gerais/\">\u003ci>Parts Unknown\u003c/i>\u003c/a>, the late food philosopher Anthony Bourdain had this to say about the unwavering swagger of Brazilians:\u003c/span>\u003c/p>\n\u003cp>“No beach? Hire a water truck. Economy in the shitter? Turn up the music and dance. It’s known here as the ‘little slippery way.’ You adapt. You survive. No matter what, you have a good time. And you don’t go it alone.”\u003c/p>\n\u003cp>Read: Brazilians can alchemize bad situations into good ones. They also know how to indulge — and how to feed others with whatever is at their disposal.\u003c/p>\n\u003cp>Few places in the Bay Area’s culinary scene uphold this spirit of Brasileiro transcendence as plainly as \u003ca href=\"https://www.instagram.com/brazuca.acaii/?hl=en\">Brazuca Açaí\u003c/a> and \u003ca href=\"https://www.instagram.com/brazucaburgerr/?hl=en\">Brazuca Burger\u003c/a> in Richmond. The açaí shop and food truck are owned by \u003ca href=\"https://www.richmondsol.org/semipro\">Christopher dos Santos\u003c/a>, a 21-year-old semi-professional soccer player, and his immigrant father, Romilson dos Santos. Between their two homestyle businesses, the dos Santos family serves açaí bowls, juices, salgados and various twists on Americana, like a Brazuca hot dog and the \u003ca href=\"https://www.sandwichtribunal.com/2022/12/the-xis-burger-of-southern-brazil/#:~:text=The%20sandwich%20Xis%2C%20short%20for,cheeseburger%20will%20be%20hubcap%2Dsized.\">Brazilian-style cheeseburger\u003c/a> — known to Brazilians as “x-tudo” or simply “x” (pronounced “chis” in Portuguese) — which is a cult favorite in some parts of Brazil.\u003c/p>\n\u003cp>With their unabashedly Brazilian approach to food, the dos Santoses are certainly standing out. And they’re doing it all from the ground up.\u003c/p>\n\u003cfigure id=\"attachment_13935357\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935357 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_truck.jpg\" alt='a 21-year-old man and his father stand in front of their food truck, which reads \"Brazuca Burger\"' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christian dos Santos, left, and his father, Romilson dos Santos stand in front of Romilson’s food truck in Richmond. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“[Before Brazuca], I was working at a warehouse sorting boxes. Every day I worked the whole day, then would leave for soccer practice. I slept for four, five hours. I was drained,” Christopher says. “I was 19. I had nothing — no business, no plans. A pastor at my church pulled me aside after service one day, and God spoke to me. I knew I would be blessed with a food business.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When a shop in the area went out of business, the younger dos Santos felt divinely moved to invest in the location to open his Brazilian enterprise. Prior to that, his father had been selling food out of their home and was a former restaurant owner in his hometown of Goiânia, Brazil, before arriving in the Bay Area 25 years ago as an undocumented laborer. (He has since gained citizenship.)\u003c/p>\n\u003cp>Since opening Christopher’s açaí shop last year, the father-and-son duo have doubled down on their Brazilian pride by importing even more ingredients and ideas from South America to “bring the taste from back home.”\u003c/p>\n\u003cfigure id=\"attachment_13935354\" class=\"wp-caption alignnone\" style=\"max-width: 2400px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935354 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_juice_sign.jpg\" alt=\"a menu of juice and smoothie options inside a Brazilian eatery in Richmond\" width=\"2400\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign.jpg 2400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-1920x1280.jpg 1920w\" sizes=\"(max-width: 2400px) 100vw, 2400px\">\u003cfigcaption class=\"wp-caption-text\">In addition to acaí and burgers, the dos Santos family serves a variety of fresh smoothies and juices. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burgers, like the vibrant energy of Brazilians, are massive and unbridled. For the elder dos Santos — a construction worker by day who runs the food truck in the evenings — Brazilian burgers remind him of his upbringing, which was defined by poverty and a relentless determination. Building out his food truck took over three years, and he focuses solely on the burgers, which were his idea to serve.\u003c/p>\n\u003cp>“I do it my way,” he says. “If you’re cooking just for the money, it’s not worth it. You have to cook from your heart. You have to put your ‘alma’ in it.”\u003c/p>\n\u003cp>Each loaded burger — and I don’t say that lightly — will likely fall apart in your feeble hands with each bite. The version I tried comes with the usual fixings of a large American cheeseburger, but adds pineapple, bacon, egg, ham, sausage, corn and potato straws. It seems odd at first. Yet, miraculously, it all works. After trying to cram it into your mouth, you’ll need to recalibrate your angle once you comprehend its epic proportions — and how different it is from any burger you’ve likely eaten.\u003c/p>\n\u003cp>While the dad is busy slinging “x-tudos” from his flamboyantly decorated yellow and purple food truck parked out front, the younger dos Santos prepares fresh juices (including dragon fruit, maracuya and acerola), açaí bowls (Brazilian or American style) and salgados (traditional small bites like coxinha and kibe) with the help of his brother, Matthew, and their mother, Leonice.\u003c/p>\n\u003cp>“We just love home-cooked meals,” Christopher says from inside the tiny restaurant’s open kitchen. “The authenticity is important. Condensed milk and powdered milk are common in Brazil. That’s why we have that option here. It’s not common [in açaí bowls] in the U.S., but I just decided to bring it to the people, Brazilian style.”\u003c/p>\n\u003cp>When it comes to notable Brazilian eats around here, there’s Cafe de Casa in South San Francisco — which the dos Santoses mention as one of their favorites in the region — and The Brazilian Spot on Valencia Street. There are Brazilian sandwich shops and steakhouses, and a handful of humble sit-downs where you can get a great plate of feijoada scattered around the Bay, too. But none of these quite capture the oddly angled imagination of Brazuca, with its simple, savory snacks and food truck lovingly snuggled on the corner of an unassuming neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_13935364\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935364 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_facade.jpg\" alt=\"a colorful home that has been transformed into a Brazilian restaurant sits on a busy corner\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brazuca Açaí is hard to miss on Barrett Ave. in Richmond. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the time, Brazilian food in the United States gets flattened into a choice between high-end churrascarias — where the servers slice prime cuts of meat right in front of you in an endless, all-you-can-eat supply — or hyper-trendy açaí shops on posh avenues near a Lululemon. Rarely, however, will you find a Brazilian “lanchonete” — a style of working-class Brazilian luncheonette that serves bite-sized, fried and microwaved snacks on-the-go.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400;\">[aside postID='arts_13930138,arts_13931115,arts_13933745']\u003c/span>\u003c/strong>At Brazuca, that’s the focus. Inside — away from the swirl of a busy neighborhood intersection beneath an I-80 overpass next to someone’s driveway with toys scattered out front, a cell phone repair shop and a tattoo parlor with a blow-up doll hanging above its entrance — you’ll be psychologically transported beyond U.S. borders. Whether sipping a tropical smoothie, spooning the legendary properties of purple açaí or munching on a batter-fried ball of shredded chicken, you’ll forget you’re in California for a moment. I know I did.\u003c/p>\n\u003cp>Painted in bold shades of yellow, green and purple, the house-turned-eatery emanates a funkified atmosphere that adds a feeling of legitimacy to it all. Though the two-story unit is crammed with a stairway that leads up to a micro dining area and not much else, it’s more than enough space for the dos Santos family. The elder dos Santos tells me how his country of origin has long been underscored by economic struggle, police wars and favelas (literal “slums,” in his words, that are haphazardly built on whatever slope of territory one can find). But here, he and his family have carved out a cement slice of Americanized success, and brought Brazil with them.\u003c/p>\n\u003cfigure id=\"attachment_13935360\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935360 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_acai.jpg\" alt=\"a Brazilian acai bowl with sliced bananas, strawberries and mango\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Brazilian-style açaí bowl at Brazuca comes with a mix of condensed and powered milk. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, açaí is easy enough to find around the metro Bay Area. But I’ve never seen it presented in such a truly Brazilian context. Though Brazuca’s version is a bit sweet for my taste, it’s the little details like hyping up the powdered milk that remind me of my own trip to Brazil, where the interactive nature of street vendors is more of a loose freestyle than a formal transaction — and where it’s more about making human connection than it is about rushing on to the next thing on your to-do list.\u003c/p>\n\u003cp>In multiple visits to Brazuca, I’ve overheard patrons hanging out at the counter and chatting in Portuguese while a wall-mounted TV plays Brazilian news or soccer highlights. Time suddenly becomes warped — everything is slowed, relaxed. It’s unpretentious and even unconcerned, a hub of exchange where immigrant folks can casually loaf around to experience some level of comfort and familiarity.\u003c/p>\n\u003cp>Like Bourdain said, “You adapt. You survive. No matter what, you have a good time. And you don’t go it alone.”\u003c/p>\n\u003cfigure id=\"attachment_13935352\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935352 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_father_son.jpg\" alt=\"a 21-year-old man and his father stand in front of their a 21-year-old man and his father stand in front of their acai shop while smiling\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The hardworking dos Santoses embody a familial spirit at Brazuca. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/brazuca.acaii/?hl=en\">\u003ci>Brazuca Açaí\u003c/i>\u003c/a>\u003ci> (4500 Barrett Ave. Unit B, Richmond) is open daily from 10 a.m. to 7 p.m., and until 8 p.m. on Sat. and Sun. The \u003c/i>\u003ca href=\"https://www.instagram.com/brazucaburgerr/?hl=en\">\u003ci>Brazuca Burger\u003c/i>\u003c/a>\u003ci> food truck is open daily from 6 p.m. to 11 p.m.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Off-beat Brazilian street food and açaí are the stars at this colorful food truck and family-owned restaurant.","status":"publish","parent":0,"modified":1705003320,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1531},"headData":{"title":"Brazuca Serves Unique Brazilian Burgers and Açaí in Richmond | KQED","description":"Off-beat Brazilian street food and açaí are the stars at this colorful food truck and family-owned restaurant.","ogTitle":"This Uniquely Brazilian, Corn-Topped Burger Is Served Outside an Açaí Shop in Richmond","ogDescription":"","ogImgId":"","twTitle":"This Uniquely Brazilian, Corn-Topped Burger Is Served Outside an Açaí Shop in Richmond","twDescription":"","twImgId":"","socialTitle":"Brazuca Serves Unique Brazilian Burgers and Açaí in Richmond %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Uniquely Brazilian, Corn-Topped Burger Is Served Outside an Açaí Shop in Richmond","datePublished":"2023-09-26T20:17:33.000Z","dateModified":"2024-01-11T20:02:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13935344/brazuca-brazilian-burger-acai-food-truck-richmond","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">On an episode of \u003ca href=\"https://explorepartsunknown.com/minas-gerais/bourdain-off-the-cuff-minas-gerais/\">\u003ci>Parts Unknown\u003c/i>\u003c/a>, the late food philosopher Anthony Bourdain had this to say about the unwavering swagger of Brazilians:\u003c/span>\u003c/p>\n\u003cp>“No beach? Hire a water truck. Economy in the shitter? Turn up the music and dance. It’s known here as the ‘little slippery way.’ You adapt. You survive. No matter what, you have a good time. And you don’t go it alone.”\u003c/p>\n\u003cp>Read: Brazilians can alchemize bad situations into good ones. They also know how to indulge — and how to feed others with whatever is at their disposal.\u003c/p>\n\u003cp>Few places in the Bay Area’s culinary scene uphold this spirit of Brasileiro transcendence as plainly as \u003ca href=\"https://www.instagram.com/brazuca.acaii/?hl=en\">Brazuca Açaí\u003c/a> and \u003ca href=\"https://www.instagram.com/brazucaburgerr/?hl=en\">Brazuca Burger\u003c/a> in Richmond. The açaí shop and food truck are owned by \u003ca href=\"https://www.richmondsol.org/semipro\">Christopher dos Santos\u003c/a>, a 21-year-old semi-professional soccer player, and his immigrant father, Romilson dos Santos. Between their two homestyle businesses, the dos Santos family serves açaí bowls, juices, salgados and various twists on Americana, like a Brazuca hot dog and the \u003ca href=\"https://www.sandwichtribunal.com/2022/12/the-xis-burger-of-southern-brazil/#:~:text=The%20sandwich%20Xis%2C%20short%20for,cheeseburger%20will%20be%20hubcap%2Dsized.\">Brazilian-style cheeseburger\u003c/a> — known to Brazilians as “x-tudo” or simply “x” (pronounced “chis” in Portuguese) — which is a cult favorite in some parts of Brazil.\u003c/p>\n\u003cp>With their unabashedly Brazilian approach to food, the dos Santoses are certainly standing out. And they’re doing it all from the ground up.\u003c/p>\n\u003cfigure id=\"attachment_13935357\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935357 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_truck.jpg\" alt='a 21-year-old man and his father stand in front of their food truck, which reads \"Brazuca Burger\"' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_truck-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christian dos Santos, left, and his father, Romilson dos Santos stand in front of Romilson’s food truck in Richmond. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“[Before Brazuca], I was working at a warehouse sorting boxes. Every day I worked the whole day, then would leave for soccer practice. I slept for four, five hours. I was drained,” Christopher says. “I was 19. I had nothing — no business, no plans. A pastor at my church pulled me aside after service one day, and God spoke to me. I knew I would be blessed with a food business.”\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>When a shop in the area went out of business, the younger dos Santos felt divinely moved to invest in the location to open his Brazilian enterprise. Prior to that, his father had been selling food out of their home and was a former restaurant owner in his hometown of Goiânia, Brazil, before arriving in the Bay Area 25 years ago as an undocumented laborer. (He has since gained citizenship.)\u003c/p>\n\u003cp>Since opening Christopher’s açaí shop last year, the father-and-son duo have doubled down on their Brazilian pride by importing even more ingredients and ideas from South America to “bring the taste from back home.”\u003c/p>\n\u003cfigure id=\"attachment_13935354\" class=\"wp-caption alignnone\" style=\"max-width: 2400px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935354 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_juice_sign.jpg\" alt=\"a menu of juice and smoothie options inside a Brazilian eatery in Richmond\" width=\"2400\" height=\"1600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign.jpg 2400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_juice_sign-1920x1280.jpg 1920w\" sizes=\"(max-width: 2400px) 100vw, 2400px\">\u003cfigcaption class=\"wp-caption-text\">In addition to acaí and burgers, the dos Santos family serves a variety of fresh smoothies and juices. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The burgers, like the vibrant energy of Brazilians, are massive and unbridled. For the elder dos Santos — a construction worker by day who runs the food truck in the evenings — Brazilian burgers remind him of his upbringing, which was defined by poverty and a relentless determination. Building out his food truck took over three years, and he focuses solely on the burgers, which were his idea to serve.\u003c/p>\n\u003cp>“I do it my way,” he says. “If you’re cooking just for the money, it’s not worth it. You have to cook from your heart. You have to put your ‘alma’ in it.”\u003c/p>\n\u003cp>Each loaded burger — and I don’t say that lightly — will likely fall apart in your feeble hands with each bite. The version I tried comes with the usual fixings of a large American cheeseburger, but adds pineapple, bacon, egg, ham, sausage, corn and potato straws. It seems odd at first. Yet, miraculously, it all works. After trying to cram it into your mouth, you’ll need to recalibrate your angle once you comprehend its epic proportions — and how different it is from any burger you’ve likely eaten.\u003c/p>\n\u003cp>While the dad is busy slinging “x-tudos” from his flamboyantly decorated yellow and purple food truck parked out front, the younger dos Santos prepares fresh juices (including dragon fruit, maracuya and acerola), açaí bowls (Brazilian or American style) and salgados (traditional small bites like coxinha and kibe) with the help of his brother, Matthew, and their mother, Leonice.\u003c/p>\n\u003cp>“We just love home-cooked meals,” Christopher says from inside the tiny restaurant’s open kitchen. “The authenticity is important. Condensed milk and powdered milk are common in Brazil. That’s why we have that option here. It’s not common [in açaí bowls] in the U.S., but I just decided to bring it to the people, Brazilian style.”\u003c/p>\n\u003cp>When it comes to notable Brazilian eats around here, there’s Cafe de Casa in South San Francisco — which the dos Santoses mention as one of their favorites in the region — and The Brazilian Spot on Valencia Street. There are Brazilian sandwich shops and steakhouses, and a handful of humble sit-downs where you can get a great plate of feijoada scattered around the Bay, too. But none of these quite capture the oddly angled imagination of Brazuca, with its simple, savory snacks and food truck lovingly snuggled on the corner of an unassuming neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_13935364\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935364 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_facade.jpg\" alt=\"a colorful home that has been transformed into a Brazilian restaurant sits on a busy corner\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_facade-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brazuca Açaí is hard to miss on Barrett Ave. in Richmond. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the time, Brazilian food in the United States gets flattened into a choice between high-end churrascarias — where the servers slice prime cuts of meat right in front of you in an endless, all-you-can-eat supply — or hyper-trendy açaí shops on posh avenues near a Lululemon. Rarely, however, will you find a Brazilian “lanchonete” — a style of working-class Brazilian luncheonette that serves bite-sized, fried and microwaved snacks on-the-go.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400;\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13930138,arts_13931115,arts_13933745","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>At Brazuca, that’s the focus. Inside — away from the swirl of a busy neighborhood intersection beneath an I-80 overpass next to someone’s driveway with toys scattered out front, a cell phone repair shop and a tattoo parlor with a blow-up doll hanging above its entrance — you’ll be psychologically transported beyond U.S. borders. Whether sipping a tropical smoothie, spooning the legendary properties of purple açaí or munching on a batter-fried ball of shredded chicken, you’ll forget you’re in California for a moment. I know I did.\u003c/p>\n\u003cp>Painted in bold shades of yellow, green and purple, the house-turned-eatery emanates a funkified atmosphere that adds a feeling of legitimacy to it all. Though the two-story unit is crammed with a stairway that leads up to a micro dining area and not much else, it’s more than enough space for the dos Santos family. The elder dos Santos tells me how his country of origin has long been underscored by economic struggle, police wars and favelas (literal “slums,” in his words, that are haphazardly built on whatever slope of territory one can find). But here, he and his family have carved out a cement slice of Americanized success, and brought Brazil with them.\u003c/p>\n\u003cfigure id=\"attachment_13935360\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935360 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_acai.jpg\" alt=\"a Brazilian acai bowl with sliced bananas, strawberries and mango\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_acai-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Brazilian-style açaí bowl at Brazuca comes with a mix of condensed and powered milk. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, açaí is easy enough to find around the metro Bay Area. But I’ve never seen it presented in such a truly Brazilian context. Though Brazuca’s version is a bit sweet for my taste, it’s the little details like hyping up the powdered milk that remind me of my own trip to Brazil, where the interactive nature of street vendors is more of a loose freestyle than a formal transaction — and where it’s more about making human connection than it is about rushing on to the next thing on your to-do list.\u003c/p>\n\u003cp>In multiple visits to Brazuca, I’ve overheard patrons hanging out at the counter and chatting in Portuguese while a wall-mounted TV plays Brazilian news or soccer highlights. Time suddenly becomes warped — everything is slowed, relaxed. It’s unpretentious and even unconcerned, a hub of exchange where immigrant folks can casually loaf around to experience some level of comfort and familiarity.\u003c/p>\n\u003cp>Like Bourdain said, “You adapt. You survive. No matter what, you have a good time. And you don’t go it alone.”\u003c/p>\n\u003cfigure id=\"attachment_13935352\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13935352 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/09/brazuca_father_son.jpg\" alt=\"a 21-year-old man and his father stand in front of their a 21-year-old man and his father stand in front of their acai shop while smiling\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/09/brazuca_father_son-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The hardworking dos Santoses embody a familial spirit at Brazuca. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ci>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/i>\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=\"https://www.instagram.com/brazuca.acaii/?hl=en\">\u003ci>Brazuca Açaí\u003c/i>\u003c/a>\u003ci> (4500 Barrett Ave. Unit B, Richmond) is open daily from 10 a.m. to 7 p.m., and until 8 p.m. on Sat. and Sun. The \u003c/i>\u003ca href=\"https://www.instagram.com/brazucaburgerr/?hl=en\">\u003ci>Brazuca Burger\u003c/i>\u003c/a>\u003ci> food truck is open daily from 6 p.m. to 11 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13935344/brazuca-brazilian-burger-acai-food-truck-richmond","authors":["11748"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_6341","arts_2479"],"featImg":"arts_13935362","label":"source_arts_13935344"},"arts_13931436":{"type":"posts","id":"arts_13931436","meta":{"index":"posts_1591205157","site":"arts","id":"13931436","score":null,"sort":[1690841771000]},"guestAuthors":[],"slug":"frances-albrier-black-red-cross-naacp-richmond-shipyard-berkeley-wwii-seniors","title":"The Red Cross Nurse and Shipyard Welder Who Served Long After World War II","publishDate":1690841771,"format":"standard","headTitle":"The Red Cross Nurse and Shipyard Welder Who Served Long After World War II | KQED","labelTerm":{"term":8978,"site":"arts"},"content":"\u003cp>[dropcap]I[/dropcap]n 1940, an industrialist named Henry J. Kaiser was approached by the British government and asked to build ships to aid the United Kingdom’s World War II efforts. Kaiser was one of the main contractors responsible for building the Hoover Dam, and he had an impeccable reputation. To accommodate the UK’s request, Kaiser opened his first shipyard in Richmond, California. As the war ramped up and demand increased, Kaiser’s one shipyard turned into four. By the end of the war, tens of thousands of workers in Richmond had built 747 ships — more than any other shipyard in America.\u003c/p>\n\u003cp>[aside postid='arts_13926548']By 1942, with so many men away at war, this Richmond hub was employing tens of thousands of women. That year, they hired their first ever Black female welder: Frances Albrier. At 44, Albrier had already done her part for the war effort, volunteering with the Red Cross as a nurse and first aid instructor. But presented with any opportunity to contribute to a collective good, the Berkeley resident always grabbed it with both hands.\u003c/p>\n\u003cp>In addition to her nursing and ship-building, Albrier also volunteered at Oakland’s De Fremery Park Hospitality House, a recreation center for soldiers. During this time, Albrier frequently used the letters pages of local newspapers to ask the public for donations that would benefit soldiers stationed all over the Bay. (At one point, she successfully acquired two pianos for a Berkeley camp of servicemen — one for church services, one for downtime. She knew small actions could have hugely positive impacts.)\u003c/p>\n\u003cfigure id=\"attachment_13932774\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/20230711_121459-1-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-1020x693.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-1536x1044.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-2048x1391.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-1920x1304.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Frances Albrier’s wartime Red Cross card, 1942. \u003ccite>(Courtesy of the African American Museum and Library at Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though committed to helping everyone serving in World War II, Albrier was particularly concerned about the welfare of Black soldiers. After an incident of violence against Black servicemen stationed in Louisiana in 1942, Albrier wrote an impassioned plea to the \u003cem>Oakland Tribune\u003c/em>. Her letter said, in part:\u003c/p>\n\u003cblockquote>\u003cp>The Army has taken thousands of Negro men from the Northern, Eastern and Western sections and placed them in localities whose traditions and practices are to insult, beat, shoot and lynch them … Fair minded, liberal Christian white Americans should help their brothers of darker skin by protesting against these insults heaped on citizens who are doing their part to save our democracy, which they hope someday may exist for them also.\u003c/p>\u003c/blockquote>\n\u003cp>[dropcap]A[/dropcap]lbrier’s commitment to assisting the communities around her did not start — nor stop — with the war. Raised in Tuskegee, Alabama by her grandparents following her mother’s death, she graduated with a BA from Howard University in 1920\u003cstrong>.\u003c/strong> Albrier moved to Berkeley that year and, inspired by an Oakland meeting of Marcus Garvey’s Universal Negro Improvement Association, she volunteered as a \u003ca href=\"https://en.wikipedia.org/wiki/Black_Cross_Nurses\">Black Cross Nurse\u003c/a>. The Black Cross was a Red Cross-inspired organization specifically focused on the health needs of the Black community at a time when hospitals and medical offices were still segregated, including in California.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Soon after that, during a five-year employment as a maid, manicurist and ticket-taker with Pullman Company first-class trains, Albrier helped her fellow maids and porters to unionize.\u003c/p>\n\u003cp>In 1938, Albrier served on the board of directors of the \u003ca href=\"https://en.wikipedia.org/wiki/National_Negro_Congress\">National Negro Congress\u003c/a> and became the first woman elected to the Alameda County Democratic Ventral Committee. All the while, she also passionately campaigned for Franklin D. Roosevelt, whom she had met on a Pullman train while he was the governor of New York. That same year, Albrier was president of the East Bay Women’s Welfare Club, which campaigned to employ more Black teachers in Berkeley schools and visited classrooms to inspire children of color. The club was also trying to get some Black representation in local government — which led Albrier, in 1939, to become the first ever Black person to run for Berkeley City Council.\u003c/p>\n\u003cp>[aside postid='arts_13916612']“I didn’t think I would be elected,” she said in 1977, “but … I received a great many votes. My idea of running was to meet the people. I knew that if I ran for city council, I would be invited to the clubs and organizations to give my views on the city government.” Albrier went on: “I wanted to tell them that we had 5,000 [Black] taxpayers without any representation in the city government or the schools of Berkeley. That was the message I wanted to get over to them.”\u003c/p>\n\u003cp>Albrier didn’t need to be a political candidate to become embedded with “the clubs” however. Throughout the 1940s, ’50s and ’60s, Albrier held prominent positions at an astonishing number of organizations. These included: the NAACP (both Alameda County and Berkeley branches), the Department of Women in Industry, the California Association of Colored Women’s Clubs, the Citizens Employment Council, National Council of Negro Women (San Francisco chapter), the Ladies Auxiliary Dining Car Union, East Bay Women’s Missionary Fellowship and the Golden Gate Democratic Club. There was also the Negro Cultural and Historical Society, the Democratic Women’s Study Club, the East Bay Negro Historical Society and the Berkeley Women’s Town Council.\u003c/p>\n\u003cfigure id=\"attachment_13932194\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932194\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-800x800.jpg\" alt=\"Six membership cards belonging to Frances Albrier from the organizations: the National Council of Negro Women, the Negro Non-Partisan League of California Inc., the Southern Pacific Company, The California Farmer-Labor-Consumer Committee to Combat Inflation, the Ladies Auxiliary of Dining Car Employees Union and the State, County and Municipal Workers of America.\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of Frances Albrier’s membership cards from throughout her life of service. \u003ccite>(Courtesy of the African American Museum and Library at Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albrier’s motivations for being involved in so many different causes were reflected in one “Thought of the day” notecard she wrote to herself in the late 1940s. “We have prayed together during the stirring, anxious, tragic years of war,” she wrote in neat cursive. “Now we have peace and we are profoundly grateful to God. We must, however, continue to pray with the same earnestness, the same faith and constancy. The problems of peace are many, as serious and as disturbing as those of wartime. And they demand a courage equal to that called for by the fiery trials of the war years.”\u003c/p>\n\u003cp>[dropcap]T[/dropcap]he fire that drove Albrier back then never cooled. As she strode towards her senior years, she became concerned about the welfare of the elderly — particularly those that were impoverished and did not have families to fall back on. (Albrier herself had raised three children — William, Betty and Anita — from her first marriage to William Albert Jackson. Four years after Jackson’s death, she married Willie Antoine Albrier.)\u003c/p>\n\u003cp>[aside postid='pop_102326']Once again, Albrier got involved in any way that she could. In 1965, Albrier was appointed to the City of Berkeley’s Committee on Aging. She acted as a senior community representative at the Berkeley Senior Center. By 1971, she’d been called on to act as a delegate at the White House Conference on Aging. (The gathering’s express purpose was to solidify a “comprehensive national policy” for aging Americans.) Albrier spent five years on the board of directors for the South Berkeley Model Cities Neighborhood Council. In that role, she was key in establishing \u003ca href=\"https://www.seniorhousingnet.com/seniorliving-detail/harriet-tubman-terrance_2870-adeline-st_berkeley_ca_94703-530621\">Harriet Tubman Terrace\u003c/a> — housing for low income seniors. Albrier even delivered meals (and companionship) to the elderly and infirm — something the City of Berkeley recognized with an award in 1978.\u003c/p>\n\u003cp>After a life thoroughly well-lived, Frances Albrier died on Aug. 21, 1987. She left behind 11 grandchildren, 15 great-grandchildren and too many admirers, friends and supporters to count. Before she was buried at the Sunset View Cemetery in her beloved Berkeley, her family released an obituary that paid tribute to the incredible impacts Albrier made in her 88 years.\u003c/p>\n\u003cp>“She served as a role model and inspiration for innumerable educators, politicians and community service groups,” they wrote. “It might be said of Frances Albrier that she was a living example of the philosophy ‘Be all you can be.’ Suffice it to say that all of us who have touched the hem of her garment will always serve our communities.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>To learn about other Rebel Girls from Bay Area History, visit the \u003ca href=\"https://www.kqed.org/rebelgirls\" target=\"_blank\" rel=\"noopener noreferrer\">Rebel Girls homepage\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Berkeley's Frances Albrier dedicated her life to serving the Black community, women, seniors, workers and soldiers.","status":"publish","parent":0,"modified":1705092359,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1382},"headData":{"title":"Frances Albrier: Remembering the WW2 Nurse, Welder, Activist | KQED","description":"Berkeley's Frances Albrier dedicated her life to serving the Black community, women, seniors, workers and soldiers.","ogTitle":"The Red Cross Nurse and Shipyard Welder Who Served Long After World War II","ogDescription":"","ogImgId":"","twTitle":"The Red Cross Nurse and Shipyard Welder Who Served Long After World War II","twDescription":"","twImgId":"","socialTitle":"Frances Albrier: Remembering the WW2 Nurse, Welder, Activist %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Red Cross Nurse and Shipyard Welder Who Served Long After World War II","datePublished":"2023-07-31T22:16:11.000Z","dateModified":"2024-01-12T20:45:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"audioUrl":"https://traffic.omny.fm/d/clips/0af137ef-751e-4b19-a055-aaef00d2d578/ffca7e9f-6831-4[…]f-aaef00f5a073/747c6b62-8869-4b3a-ab4b-b06701489cac/audio.mp3","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13931436/frances-albrier-black-red-cross-naacp-richmond-shipyard-berkeley-wwii-seniors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n 1940, an industrialist named Henry J. Kaiser was approached by the British government and asked to build ships to aid the United Kingdom’s World War II efforts. Kaiser was one of the main contractors responsible for building the Hoover Dam, and he had an impeccable reputation. To accommodate the UK’s request, Kaiser opened his first shipyard in Richmond, California. As the war ramped up and demand increased, Kaiser’s one shipyard turned into four. By the end of the war, tens of thousands of workers in Richmond had built 747 ships — more than any other shipyard in America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13926548","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>By 1942, with so many men away at war, this Richmond hub was employing tens of thousands of women. That year, they hired their first ever Black female welder: Frances Albrier. At 44, Albrier had already done her part for the war effort, volunteering with the Red Cross as a nurse and first aid instructor. But presented with any opportunity to contribute to a collective good, the Berkeley resident always grabbed it with both hands.\u003c/p>\n\u003cp>In addition to her nursing and ship-building, Albrier also volunteered at Oakland’s De Fremery Park Hospitality House, a recreation center for soldiers. During this time, Albrier frequently used the letters pages of local newspapers to ask the public for donations that would benefit soldiers stationed all over the Bay. (At one point, she successfully acquired two pianos for a Berkeley camp of servicemen — one for church services, one for downtime. She knew small actions could have hugely positive impacts.)\u003c/p>\n\u003cfigure id=\"attachment_13932774\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932774\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/08/20230711_121459-1-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-800x544.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-1020x693.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-160x109.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-768x522.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-1536x1044.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-2048x1391.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/08/20230711_121459-1-1920x1304.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Frances Albrier’s wartime Red Cross card, 1942. \u003ccite>(Courtesy of the African American Museum and Library at Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though committed to helping everyone serving in World War II, Albrier was particularly concerned about the welfare of Black soldiers. After an incident of violence against Black servicemen stationed in Louisiana in 1942, Albrier wrote an impassioned plea to the \u003cem>Oakland Tribune\u003c/em>. Her letter said, in part:\u003c/p>\n\u003cblockquote>\u003cp>The Army has taken thousands of Negro men from the Northern, Eastern and Western sections and placed them in localities whose traditions and practices are to insult, beat, shoot and lynch them … Fair minded, liberal Christian white Americans should help their brothers of darker skin by protesting against these insults heaped on citizens who are doing their part to save our democracy, which they hope someday may exist for them also.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">A\u003c/span>\u003c/p>\u003cp>lbrier’s commitment to assisting the communities around her did not start — nor stop — with the war. Raised in Tuskegee, Alabama by her grandparents following her mother’s death, she graduated with a BA from Howard University in 1920\u003cstrong>.\u003c/strong> Albrier moved to Berkeley that year and, inspired by an Oakland meeting of Marcus Garvey’s Universal Negro Improvement Association, she volunteered as a \u003ca href=\"https://en.wikipedia.org/wiki/Black_Cross_Nurses\">Black Cross Nurse\u003c/a>. The Black Cross was a Red Cross-inspired organization specifically focused on the health needs of the Black community at a time when hospitals and medical offices were still segregated, including in California.\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>Soon after that, during a five-year employment as a maid, manicurist and ticket-taker with Pullman Company first-class trains, Albrier helped her fellow maids and porters to unionize.\u003c/p>\n\u003cp>In 1938, Albrier served on the board of directors of the \u003ca href=\"https://en.wikipedia.org/wiki/National_Negro_Congress\">National Negro Congress\u003c/a> and became the first woman elected to the Alameda County Democratic Ventral Committee. All the while, she also passionately campaigned for Franklin D. Roosevelt, whom she had met on a Pullman train while he was the governor of New York. That same year, Albrier was president of the East Bay Women’s Welfare Club, which campaigned to employ more Black teachers in Berkeley schools and visited classrooms to inspire children of color. The club was also trying to get some Black representation in local government — which led Albrier, in 1939, to become the first ever Black person to run for Berkeley City Council.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13916612","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“I didn’t think I would be elected,” she said in 1977, “but … I received a great many votes. My idea of running was to meet the people. I knew that if I ran for city council, I would be invited to the clubs and organizations to give my views on the city government.” Albrier went on: “I wanted to tell them that we had 5,000 [Black] taxpayers without any representation in the city government or the schools of Berkeley. That was the message I wanted to get over to them.”\u003c/p>\n\u003cp>Albrier didn’t need to be a political candidate to become embedded with “the clubs” however. Throughout the 1940s, ’50s and ’60s, Albrier held prominent positions at an astonishing number of organizations. These included: the NAACP (both Alameda County and Berkeley branches), the Department of Women in Industry, the California Association of Colored Women’s Clubs, the Citizens Employment Council, National Council of Negro Women (San Francisco chapter), the Ladies Auxiliary Dining Car Union, East Bay Women’s Missionary Fellowship and the Golden Gate Democratic Club. There was also the Negro Cultural and Historical Society, the Democratic Women’s Study Club, the East Bay Negro Historical Society and the Berkeley Women’s Town Council.\u003c/p>\n\u003cfigure id=\"attachment_13932194\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13932194\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-800x800.jpg\" alt=\"Six membership cards belonging to Frances Albrier from the organizations: the National Council of Negro Women, the Negro Non-Partisan League of California Inc., the Southern Pacific Company, The California Farmer-Labor-Consumer Committee to Combat Inflation, the Ladies Auxiliary of Dining Car Employees Union and the State, County and Municipal Workers of America.\" width=\"800\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/07/Frances-Albriers-Membership-Cards-scaled-e1690502932121.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A selection of Frances Albrier’s membership cards from throughout her life of service. \u003ccite>(Courtesy of the African American Museum and Library at Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albrier’s motivations for being involved in so many different causes were reflected in one “Thought of the day” notecard she wrote to herself in the late 1940s. “We have prayed together during the stirring, anxious, tragic years of war,” she wrote in neat cursive. “Now we have peace and we are profoundly grateful to God. We must, however, continue to pray with the same earnestness, the same faith and constancy. The problems of peace are many, as serious and as disturbing as those of wartime. And they demand a courage equal to that called for by the fiery trials of the war years.”\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>he fire that drove Albrier back then never cooled. As she strode towards her senior years, she became concerned about the welfare of the elderly — particularly those that were impoverished and did not have families to fall back on. (Albrier herself had raised three children — William, Betty and Anita — from her first marriage to William Albert Jackson. Four years after Jackson’s death, she married Willie Antoine Albrier.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_102326","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Once again, Albrier got involved in any way that she could. In 1965, Albrier was appointed to the City of Berkeley’s Committee on Aging. She acted as a senior community representative at the Berkeley Senior Center. By 1971, she’d been called on to act as a delegate at the White House Conference on Aging. (The gathering’s express purpose was to solidify a “comprehensive national policy” for aging Americans.) Albrier spent five years on the board of directors for the South Berkeley Model Cities Neighborhood Council. In that role, she was key in establishing \u003ca href=\"https://www.seniorhousingnet.com/seniorliving-detail/harriet-tubman-terrance_2870-adeline-st_berkeley_ca_94703-530621\">Harriet Tubman Terrace\u003c/a> — housing for low income seniors. Albrier even delivered meals (and companionship) to the elderly and infirm — something the City of Berkeley recognized with an award in 1978.\u003c/p>\n\u003cp>After a life thoroughly well-lived, Frances Albrier died on Aug. 21, 1987. She left behind 11 grandchildren, 15 great-grandchildren and too many admirers, friends and supporters to count. Before she was buried at the Sunset View Cemetery in her beloved Berkeley, her family released an obituary that paid tribute to the incredible impacts Albrier made in her 88 years.\u003c/p>\n\u003cp>“She served as a role model and inspiration for innumerable educators, politicians and community service groups,” they wrote. “It might be said of Frances Albrier that she was a living example of the philosophy ‘Be all you can be.’ Suffice it to say that all of us who have touched the hem of her garment will always serve our communities.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-12127869\" src=\"https://ww2.kqed.org/arts/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>To learn about other Rebel Girls from Bay Area History, visit the \u003ca href=\"https://www.kqed.org/rebelgirls\" target=\"_blank\" rel=\"noopener noreferrer\">Rebel Girls homepage\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13931436/frances-albrier-black-red-cross-naacp-richmond-shipyard-berkeley-wwii-seniors","authors":["11242"],"programs":["arts_8978"],"categories":["arts_1","arts_835","arts_7862","arts_11615"],"tags":["arts_4459","arts_1270","arts_2733","arts_10278","arts_21841","arts_2479","arts_21264","arts_3038"],"featImg":"arts_13932521","label":"arts_8978"},"arts_13931115":{"type":"posts","id":"arts_13931115","meta":{"index":"posts_1591205157","site":"arts","id":"13931115","score":null,"sort":[1688153021000]},"guestAuthors":[],"slug":"tacos-el-rulas-richmond-taco-truck-alambre-papa-loca-instagram-food-influencer","title":"This New Richmond Taco Truck Is a Cheesy, Meaty Social Media Sensation","publishDate":1688153021,"format":"standard","headTitle":"This New Richmond Taco Truck Is a Cheesy, Meaty Social Media Sensation | KQED","labelTerm":{},"content":"\u003cp>As a crowd lines up in front of the \u003ca href=\"https://www.instagram.com/tacoselrulas/?hl=en\">Tacos El Rulas #2\u003c/a> food truck on a recent Friday night, the real show is happening a few feet away in a long, tented section of the parking lot.\u003c/p>\n\u003cp>Bookended by a big charcoal grill on one side and a spinning, sizzling al pastor trompo on the other, the taqueros work their magic on the flat-tops. They hand-press fresh tortillas, griddle onions and bell peppers in bacon fat, and layer heaps of well-charred meat and melted cheese to assemble the over-the-top creations that have become the truck’s calling card: the “papá loca” (a Mexican American analogue to the fully loaded baked potato) and the alambre — a cheesy, street food–style mixed grill that’s popular in Mexico City.\u003c/p>\n\u003cp>What I love about El Rulas is the backyard party vibe — something about the tight cluster of picnic tables and cheerful banda music and the smell of smoky grilled meats seeping deep into your clothes. All in all, it’s about as fun a place as there is right now to grab tacos in the East Bay.\u003c/p>\n\u003cfigure id=\"attachment_13931128\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931128\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_lot.jpg\" alt=\"The Tacos El Rulas #2 taco truck displays the red, green and white of the Mexican flag. To its left, the truck's taqueros prepare food on flat-top grills. To the right is a tented dining area with picnic tables.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taco truck’s parking lot setup feels as festive as a backyard party. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When a lot of people are here, it just feels like a small get-together,” says Angeles Lopez, a high school senior who helps her father, Raul Ramirez Rodriguez, operate the business. “It doesn’t really feel like I’m working.”\u003c/p>\n\u003cp>Tacos El Rulas isn’t exactly a newcomer to the East Bay taco scene. Early in the pandemic, one of its trucks — known for its \u003ca href=\"https://sf.eater.com/2021/2/11/22275500/tacos-el-rulas-truck-berkeley-quesabirria-torta-cubana-handmade-tortillas\">outlandishly overstuffed tortas\u003c/a> — debuted in the parking lot of a Berkeley auto shop. Its second truck used to be stationed at a smaller, more out-of-the-way location in Richmond, on Rumrill Road, before moving to its current spot on \u003ca href=\"https://eastbayexpress.com/a-richmond-taco-crawl-2-1/\">23rd Street\u003c/a> in March.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13915646,arts_13923359']\u003c/span>The new location’s popularity is, at least in part, a social media success story. I had driven past a few dozen times since it opened but, even as a fan of the Berkeley truck, never got around to stopping by. Then, a few weeks ago, three or four different \u003ca href=\"https://www.instagram.com/p/Csmwe4OpYEd/?hl=en\">food influencer\u003c/a> \u003ca href=\"https://www.instagram.com/p/CsuHiSGtc7I/?hl=en\">videos\u003c/a> featuring Tacos El Rulas popped up on my Instagram feed in the span of a couple of days — this despite the fact that the truck has almost no presence on \u003ca href=\"https://www.yelp.com/biz/tacos-el-rulas-richmond\">Yelp\u003c/a> or in traditional food media.\u003c/p>\n\u003cp>Lopez explains that the viral Instagram and TikTok videos are a deliberate part of their marketing strategy. When business lagged in the taco truck’s first couple of months, her father reached out directly to several prominent Bay Area food influencers to see if they’d be willing to help him promote his food (for a fee, of course). It seems \u003ca href=\"https://www.instagram.com/p/Cs6kFO_rIuI/?hl=en\">nearly all of them\u003c/a> said yes. According to Lopez, early boosters like \u003ca href=\"https://www.instagram.com/p/Csbu6DarI8D/?hl=en\">@booziebrunch\u003c/a> were instrumental in helping to introduce Tacos El Rulas to the Black community, which now forms a large part of the truck’s fanbase.\u003c/p>\n\u003cfigure id=\"attachment_13931130\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931130\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_alambre.jpg\" alt=\"A cheesy mix of meat, bell pappers, and onions served in an aluminum tray with a stack of corn tortillas on top.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The alambre in all its glory. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13931129\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup.jpg\" alt=\"A hand holding a taco stuffed with cheesy meat, onions, and peppers.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assemble your own tacos. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, El Rulas’ massively portioned alambres and papás locas are uniquely suited for social media. (Everyone loves a good cheese pull, after all.) And it doesn’t hurt that those specific items — only available at the Richmond location — are legitimately delicious. The alambre is a gut-busting mix of chorizo, bacon, onions, peppers, pineapple, melted cheese and your choice of meat. As a crowning touch, a squirt of Worcestershire and Maggi seasoning adds a unique, almost stir fry–like savoriness, and the whole thing comes topped with a stack of handmade tortillas.\u003c/p>\n\u003cp>The papá loca is just as much of a crowd-pleaser: a couple of big-ass potatoes topped with an unconscionable amount of butter, bacon, cheese, onions, guacamole and, again, your choice of meat. A day’s worth of calories, probably, though it’s still hard to stop myself from eating the whole thing.\u003c/p>\n\u003cfigure id=\"attachment_13931127\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_grill.jpg\" alt=\"A man in black uses tongs to flip a rack of ribs cooking on the grill. A long chorizo sausage is coiled overhead on the frame of the grill.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grill station features whole racks of pork ribs, ribeye steaks and a long coil of chorizo cooking overhead. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If anything, the Tacos El Rulas menu has so many options that it can be intimidating for a first-timer. Their signature meat is Mexico City–style al pastor sliced off a pineapple-topped vertical spit, but every time I’ve visited, something new has caught my eye: garlic-butter shrimp, racks of pork ribs, flame-grilled ribeye steaks. They do the trendy \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria tacos\u003c/a> here, as well as extra-crunchy vampiro tacos and quesadillas made with their fresh, hand-pressed tortillas. And while the mammoth torta Cubana has always been a star at the Berkeley truck, the Richmond location has a stand-alone torta menu with a whopping 18 varieties — more than you’ll find just about anywhere other than a dedicated torta shop.\u003c/p>\n\u003cp>“Something for everyone” might not be your typical taco truck credo, but so far, Tacos El Rulas’ maximalist, social media–driven approach seems to be working. Lopez says that customers regularly drive from as far away as Vallejo or San Francisco, often because they saw the alambre or the papá loca on TikTok or Instagram.\u003c/p>\n\u003cp>“Every time someone tells me that, I get amazed and surprised,” Lopez says. “But they always end up liking our food.”\u003c/p>\n\u003cfigure id=\"attachment_13931126\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931126\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_angeles.jpg\" alt=\"A teenage girl in a black long-sleeved Nirvana T-shirt stands in front of a green taco truck.\" width=\"1920\" height=\"1439\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-1536x1151.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angeles Lopez (left), a rising high school senior, helps her father run both of the Tacos El Rulas food trucks. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003ca href=\"https://www.instagram.com/tacoselrulas/?hl=en\">\u003ci>Tacos El Rulas #2\u003c/i>\u003c/a>\u003ci> is located at 232 23rd St. in Richmond, in a parking lot shared by a beauty salon and an astrology shop. It’s open Sundays–Thursdays from 4 p.m. to midnight, and Fridays–Saurdays from 4 p.m. to 1 a.m.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Tacos El Rulas is winning hearts and minds — and Instagram feeds — with its decadent alambres and papás locas.","status":"publish","parent":0,"modified":1705005320,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1012},"headData":{"title":"Richmond's Tacos El Rulas Taco Truck Is an Instagram Sensation | KQED","description":"Tacos El Rulas is winning hearts and minds — and Instagram feeds — with its decadent alambres and papás locas.","ogTitle":"This New Richmond Taco Truck Is a Cheesy, Meaty Social Media Sensation","ogDescription":"","ogImgId":"","twTitle":"This New Richmond Taco Truck Is a Cheesy, Meaty Social Media Sensation","twDescription":"","twImgId":"","socialTitle":"Richmond's Tacos El Rulas Taco Truck Is an Instagram Sensation %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This New Richmond Taco Truck Is a Cheesy, Meaty Social Media Sensation","datePublished":"2023-06-30T19:23:41.000Z","dateModified":"2024-01-11T20:35:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"/food/","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13931115/tacos-el-rulas-richmond-taco-truck-alambre-papa-loca-instagram-food-influencer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a crowd lines up in front of the \u003ca href=\"https://www.instagram.com/tacoselrulas/?hl=en\">Tacos El Rulas #2\u003c/a> food truck on a recent Friday night, the real show is happening a few feet away in a long, tented section of the parking lot.\u003c/p>\n\u003cp>Bookended by a big charcoal grill on one side and a spinning, sizzling al pastor trompo on the other, the taqueros work their magic on the flat-tops. They hand-press fresh tortillas, griddle onions and bell peppers in bacon fat, and layer heaps of well-charred meat and melted cheese to assemble the over-the-top creations that have become the truck’s calling card: the “papá loca” (a Mexican American analogue to the fully loaded baked potato) and the alambre — a cheesy, street food–style mixed grill that’s popular in Mexico City.\u003c/p>\n\u003cp>What I love about El Rulas is the backyard party vibe — something about the tight cluster of picnic tables and cheerful banda music and the smell of smoky grilled meats seeping deep into your clothes. All in all, it’s about as fun a place as there is right now to grab tacos in the East Bay.\u003c/p>\n\u003cfigure id=\"attachment_13931128\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931128\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_lot.jpg\" alt=\"The Tacos El Rulas #2 taco truck displays the red, green and white of the Mexican flag. To its left, the truck's taqueros prepare food on flat-top grills. To the right is a tented dining area with picnic tables.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_lot-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The taco truck’s parking lot setup feels as festive as a backyard party. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When a lot of people are here, it just feels like a small get-together,” says Angeles Lopez, a high school senior who helps her father, Raul Ramirez Rodriguez, operate the business. “It doesn’t really feel like I’m working.”\u003c/p>\n\u003cp>Tacos El Rulas isn’t exactly a newcomer to the East Bay taco scene. Early in the pandemic, one of its trucks — known for its \u003ca href=\"https://sf.eater.com/2021/2/11/22275500/tacos-el-rulas-truck-berkeley-quesabirria-torta-cubana-handmade-tortillas\">outlandishly overstuffed tortas\u003c/a> — debuted in the parking lot of a Berkeley auto shop. Its second truck used to be stationed at a smaller, more out-of-the-way location in Richmond, on Rumrill Road, before moving to its current spot on \u003ca href=\"https://eastbayexpress.com/a-richmond-taco-crawl-2-1/\">23rd Street\u003c/a> in March.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13915646,arts_13923359","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>The new location’s popularity is, at least in part, a social media success story. I had driven past a few dozen times since it opened but, even as a fan of the Berkeley truck, never got around to stopping by. Then, a few weeks ago, three or four different \u003ca href=\"https://www.instagram.com/p/Csmwe4OpYEd/?hl=en\">food influencer\u003c/a> \u003ca href=\"https://www.instagram.com/p/CsuHiSGtc7I/?hl=en\">videos\u003c/a> featuring Tacos El Rulas popped up on my Instagram feed in the span of a couple of days — this despite the fact that the truck has almost no presence on \u003ca href=\"https://www.yelp.com/biz/tacos-el-rulas-richmond\">Yelp\u003c/a> or in traditional food media.\u003c/p>\n\u003cp>Lopez explains that the viral Instagram and TikTok videos are a deliberate part of their marketing strategy. When business lagged in the taco truck’s first couple of months, her father reached out directly to several prominent Bay Area food influencers to see if they’d be willing to help him promote his food (for a fee, of course). It seems \u003ca href=\"https://www.instagram.com/p/Cs6kFO_rIuI/?hl=en\">nearly all of them\u003c/a> said yes. According to Lopez, early boosters like \u003ca href=\"https://www.instagram.com/p/Csbu6DarI8D/?hl=en\">@booziebrunch\u003c/a> were instrumental in helping to introduce Tacos El Rulas to the Black community, which now forms a large part of the truck’s fanbase.\u003c/p>\n\u003cfigure id=\"attachment_13931130\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931130\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_alambre.jpg\" alt=\"A cheesy mix of meat, bell pappers, and onions served in an aluminum tray with a stack of corn tortillas on top.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The alambre in all its glory. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13931129\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931129\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup.jpg\" alt=\"A hand holding a taco stuffed with cheesy meat, onions, and peppers.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_alambre-closeup-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assemble your own tacos. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, El Rulas’ massively portioned alambres and papás locas are uniquely suited for social media. (Everyone loves a good cheese pull, after all.) And it doesn’t hurt that those specific items — only available at the Richmond location — are legitimately delicious. The alambre is a gut-busting mix of chorizo, bacon, onions, peppers, pineapple, melted cheese and your choice of meat. As a crowning touch, a squirt of Worcestershire and Maggi seasoning adds a unique, almost stir fry–like savoriness, and the whole thing comes topped with a stack of handmade tortillas.\u003c/p>\n\u003cp>The papá loca is just as much of a crowd-pleaser: a couple of big-ass potatoes topped with an unconscionable amount of butter, bacon, cheese, onions, guacamole and, again, your choice of meat. A day’s worth of calories, probably, though it’s still hard to stop myself from eating the whole thing.\u003c/p>\n\u003cfigure id=\"attachment_13931127\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931127\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_grill.jpg\" alt=\"A man in black uses tongs to flip a rack of ribs cooking on the grill. A long chorizo sausage is coiled overhead on the frame of the grill.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_grill-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grill station features whole racks of pork ribs, ribeye steaks and a long coil of chorizo cooking overhead. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If anything, the Tacos El Rulas menu has so many options that it can be intimidating for a first-timer. Their signature meat is Mexico City–style al pastor sliced off a pineapple-topped vertical spit, but every time I’ve visited, something new has caught my eye: garlic-butter shrimp, racks of pork ribs, flame-grilled ribeye steaks. They do the trendy \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria tacos\u003c/a> here, as well as extra-crunchy vampiro tacos and quesadillas made with their fresh, hand-pressed tortillas. And while the mammoth torta Cubana has always been a star at the Berkeley truck, the Richmond location has a stand-alone torta menu with a whopping 18 varieties — more than you’ll find just about anywhere other than a dedicated torta shop.\u003c/p>\n\u003cp>“Something for everyone” might not be your typical taco truck credo, but so far, Tacos El Rulas’ maximalist, social media–driven approach seems to be working. Lopez says that customers regularly drive from as far away as Vallejo or San Francisco, often because they saw the alambre or the papá loca on TikTok or Instagram.\u003c/p>\n\u003cp>“Every time someone tells me that, I get amazed and surprised,” Lopez says. “But they always end up liking our food.”\u003c/p>\n\u003cfigure id=\"attachment_13931126\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13931126\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/06/tacos-el-rulas_angeles.jpg\" alt=\"A teenage girl in a black long-sleeved Nirvana T-shirt stands in front of a green taco truck.\" width=\"1920\" height=\"1439\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/06/tacos-el-rulas_angeles-1536x1151.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angeles Lopez (left), a rising high school senior, helps her father run both of the Tacos El Rulas food trucks. \u003ccite>(Luke Tsai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003ca href=\"https://www.instagram.com/tacoselrulas/?hl=en\">\u003ci>Tacos El Rulas #2\u003c/i>\u003c/a>\u003ci> is located at 232 23rd St. in Richmond, in a parking lot shared by a beauty salon and an astrology shop. It’s open Sundays–Thursdays from 4 p.m. to midnight, and Fridays–Saurdays from 4 p.m. to 1 a.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13931115/tacos-el-rulas-richmond-taco-truck-alambre-papa-loca-instagram-food-influencer","authors":["11743"],"categories":["arts_1","arts_12276"],"tags":["arts_1270","arts_10278","arts_1297","arts_2098","arts_14985","arts_14062","arts_2479","arts_2137","arts_14984","arts_8017"],"featImg":"arts_13931125","label":"source_arts_13931115"},"arts_13927403":{"type":"posts","id":"arts_13927403","meta":{"index":"posts_1591205157","site":"arts","id":"13927403","score":null,"sort":[1681488004000]},"guestAuthors":[],"slug":"kool-johns-up-all-night-3-is-as-cool-as-youd-expect","title":"Kool John’s ‘Up All Night 3’ Is as Cool as Ever","publishDate":1681488004,"format":"standard","headTitle":"Kool John’s ‘Up All Night 3’ Is as Cool as Ever | KQED","labelTerm":{},"content":"\u003cp>In an era of constant rebrands, consistency can be refreshing. It’s particularly admirable when an artist who has spent their career carving out a distinct regional sound continues to deliver what fans want without feeling the need to switch it up for a new demographic.\u003c/p>\n\u003cp>One such Bay Area loyalist is\u003ca href=\"https://www.instagram.com/k00lj0hn_/?hl=en\"> Kool John\u003c/a>, the\u003ca href=\"https://www.youtube.com/watch?v=pM_1hpCVlic\"> Heartbreak Gang rap crew\u003c/a> ambassador and self-proclaimed “OG in the game” with “gray hairs, mayne,” who has once again dished out his style of Northern California slaps for local ears.\u003c/p>\n\u003cp>The rapper’s latest effort, \u003ci>Up All Night 3\u003c/i>, is proof of his 10-toes-down approach to “mainey nights” music. As the title suggests, it’s an after-hours soundtrack for neon-pooled outings. With album cover art that pays tribute to strip club addictions, it also conjures notions of\u003ca href=\"https://www.rapmusicguide.com/digital/4990/too-hort-the-up-all-nite-crew-set-up-shop\"> Too $hort’s former label, Up All Nite\u003c/a>, which spotlighted artists such as East Palo Alto’s Dem Hoodstarz and Berkeley’s The Pack for their house party exploits. Kool John is a continuation of that energy.\u003c/p>\n\u003cp>A “real Richmond” representative, Kool John stays true to his compass, never veering off course from the post-Hyphy, Hennessy-drenched flows he’s been delivering since his 2013 debut, \u003ci>Peace, Love, Shmoplife\u003c/i>. Now nine albums deep, he’s capping off his \u003ci>Up All Night\u003c/i> “trilogy” — which he kicked off in 2017 — with his \u003ca href=\"https://shmoplife.com/\">smiley-face-with-sunglasses motif\u003c/a>. Do not press play on this Kool John album expecting to be profoundly mindblown by poetic lyricism or insightful commentary; instead, embrace the wave of restrained coolness, sexual boasting and money-filled conquests typical of an HBK Gang offering.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=42AkZKabfIY&list=OLAK5uy_n3nKb88HUsYWr8jYS3lqtuQVcMF4ZjNsM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The veteran spitter provides a tracklist filled with Shmophouse bops. The album’s standouts include the opening tracks “Intervention” and “No Announcements” — zappy, bass-heavy blappers that establish the tone of what’s to follow. At its best, this record is a nostalgic romanticization of Richmond’s rap glory, with mentions of the industrial port city’s legacy of producing successful acts like Erk the Jerk (now known as Kevin Allen) and LoveRance. Production from\u003ca href=\"https://www.instagram.com/iamsu/?hl=en\"> Iamsu!\u003c/a>, along with features from longtime collaborators Skipper, Show Banga and St Spitta, and newcomer Dolla$ Up Nero, round out the consistently upbeat project.\u003c/p>\n\u003cp>The 26-minute listen is reminiscent of a drive down Macdonald Avenue — with enough shoutouts, toasts and celebrations to last all night.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘Up All Night 3’ is streaming on all platforms as of March 31.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The veteran Richmond rapper delivers what fans want with a zappy, bass-heavy ode to after-hours life in the Bay.","status":"publish","parent":0,"modified":1705005623,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":451},"headData":{"title":"Kool John’s ‘Up All Night 3’ Is as Cool as Ever | KQED","description":"The veteran Richmond rapper delivers what fans want with a zappy, bass-heavy ode to after-hours life in the Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kool John’s ‘Up All Night 3’ Is as Cool as Ever","datePublished":"2023-04-14T16:00:04.000Z","dateModified":"2024-01-11T20:40:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Pass The Aux","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13927403/kool-johns-up-all-night-3-is-as-cool-as-youd-expect","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In an era of constant rebrands, consistency can be refreshing. It’s particularly admirable when an artist who has spent their career carving out a distinct regional sound continues to deliver what fans want without feeling the need to switch it up for a new demographic.\u003c/p>\n\u003cp>One such Bay Area loyalist is\u003ca href=\"https://www.instagram.com/k00lj0hn_/?hl=en\"> Kool John\u003c/a>, the\u003ca href=\"https://www.youtube.com/watch?v=pM_1hpCVlic\"> Heartbreak Gang rap crew\u003c/a> ambassador and self-proclaimed “OG in the game” with “gray hairs, mayne,” who has once again dished out his style of Northern California slaps for local ears.\u003c/p>\n\u003cp>The rapper’s latest effort, \u003ci>Up All Night 3\u003c/i>, is proof of his 10-toes-down approach to “mainey nights” music. As the title suggests, it’s an after-hours soundtrack for neon-pooled outings. With album cover art that pays tribute to strip club addictions, it also conjures notions of\u003ca href=\"https://www.rapmusicguide.com/digital/4990/too-hort-the-up-all-nite-crew-set-up-shop\"> Too $hort’s former label, Up All Nite\u003c/a>, which spotlighted artists such as East Palo Alto’s Dem Hoodstarz and Berkeley’s The Pack for their house party exploits. Kool John is a continuation of that energy.\u003c/p>\n\u003cp>A “real Richmond” representative, Kool John stays true to his compass, never veering off course from the post-Hyphy, Hennessy-drenched flows he’s been delivering since his 2013 debut, \u003ci>Peace, Love, Shmoplife\u003c/i>. Now nine albums deep, he’s capping off his \u003ci>Up All Night\u003c/i> “trilogy” — which he kicked off in 2017 — with his \u003ca href=\"https://shmoplife.com/\">smiley-face-with-sunglasses motif\u003c/a>. Do not press play on this Kool John album expecting to be profoundly mindblown by poetic lyricism or insightful commentary; instead, embrace the wave of restrained coolness, sexual boasting and money-filled conquests typical of an HBK Gang offering.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/42AkZKabfIY'\n title='//www.youtube.com/embed/42AkZKabfIY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The veteran spitter provides a tracklist filled with Shmophouse bops. The album’s standouts include the opening tracks “Intervention” and “No Announcements” — zappy, bass-heavy blappers that establish the tone of what’s to follow. At its best, this record is a nostalgic romanticization of Richmond’s rap glory, with mentions of the industrial port city’s legacy of producing successful acts like Erk the Jerk (now known as Kevin Allen) and LoveRance. Production from\u003ca href=\"https://www.instagram.com/iamsu/?hl=en\"> Iamsu!\u003c/a>, along with features from longtime collaborators Skipper, Show Banga and St Spitta, and newcomer Dolla$ Up Nero, round out the consistently upbeat project.\u003c/p>\n\u003cp>The 26-minute listen is reminiscent of a drive down Macdonald Avenue — with enough shoutouts, toasts and celebrations to last all night.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>‘Up All Night 3’ is streaming on all platforms as of March 31.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13927403/kool-johns-up-all-night-3-is-as-cool-as-youd-expect","authors":["11748"],"categories":["arts_1","arts_835"],"tags":["arts_20220","arts_831","arts_13240","arts_2479","arts_9963"],"featImg":"arts_13927713","label":"source_arts_13927403"},"arts_13927470":{"type":"posts","id":"arts_13927470","meta":{"index":"posts_1591205157","site":"arts","id":"13927470","score":null,"sort":[1680861658000]},"guestAuthors":[],"slug":"pens-pals-a-journey-to-heal-in-mexico-city","title":"Pen's Pals: A Journey to Heal in Mexico City","publishDate":1680861658,"format":"audio","headTitle":"Pen’s Pals: A Journey to Heal in Mexico City | KQED","labelTerm":{"term":8720,"site":"arts"},"content":"\u003cp>Richmond-raised photographer \u003ca href=\"https://www.instagram.com/chris_nec/\">\u003cb>Christopher Nechodom\u003c/b>\u003c/a> retraced his family’s roots to a small town in Mexico. In doing so, he left behind the pricey Bay Area — a place that he loves dearly but was costing him more than money; peace of mind was at stake.\u003c/p>\n\u003cp>After experiencing a series of traumatic events: a victim of armed robbery as a kid, losing a close friend to homicide as a young adult, and then narrowly escaping the tragic Ghost Ship Fire that took the lives of 36 people in 2016, Nechodom says he’s now on the path toward healing. “I think the fire just opened the floodgates,” Nechodom tells me. “And it also forced me to finally get in touch with my own vulnerability and really address that trauma.”\u003c/p>\n\u003cfigure id=\"attachment_13927462\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13927462\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/04/DSC_9160-Edit.jpg\" alt=\"Christopher Nechodom poses for a photo while wearing a beanie hat on his head, and a mid-90s Warriors jersey under a jean jacket.\" width=\"533\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/04/DSC_9160-Edit.jpg 533w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/04/DSC_9160-Edit-160x240.jpg 160w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Nechodom poses for a photo while wearing a beanie hat on his head, and a mid-90s Warriors jersey under a jean jacket. \u003ccite>(KOLA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a resident of Mexico City, Nechodom spends his time between the capital city and the state of Michoacán, where his mother’s side of the family is from. The time spent in the state where he has roots allows for reflection and connection, while in Mexico City he has access to business opportunities and artist circles.\u003c/p>\n\u003cp>The downside to what he’s seeing in Mexico City? Post-pandemic regulations in the U.S. have allowed for more people to work remotely, and a large number of people are choosing to work from Mexico. This adds to the already altered face of Mexico City, but now Nechodom is seeing rapid changes that are reflective of the same gentrification he saw in San Francisco.\u003c/p>\n\u003cp>When we talk, he tells me that part of his work is to inform people on how to immigrate to Mexico in a socially responsible manner. This is in addition to working on his personal growth and healing, and his photography portfolio.\u003c/p>\n\u003cp>This is the first episode in the Pen’s Pals series, for more info on this project click \u003ca href=\"https://www.kqed.org/arts/13927453/rightnowish-presents-pens-pals\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC2927444428&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/3KYk1Vi\">Read the transcript\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of my conversation with Christopher Nechodom.\u003c/strong>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\"> I’ve seen you in many iterations. I’ve seen you do photo exhibitions in downtown Oakland. I’ve seen you in Brooklyn. But now, where are you? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> So now I’m in Mexico City. I finally decided to move down here to Mexico. And being a dual citizen, knowing the language, I just really felt like I was returning to the motherland. Within Mexico City, I live in a small colonia called San Miguel Chapultepec, which is a very residential area. But I have my apartment and my studio here. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\"> What about your day to day, what does it look like to you? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM: \u003c/b>\u003cspan style=\"font-weight: 400\">Most of my days I come here to the studio, which triples as my office, darkroom and workspace, because I’m just not a work from home kind of guy. So I’m here at the studio, and then I head back home later. Me and my partner, we cook a lot, so we’re just at the house. We’re pretty low key these days. I think the pandemic definitely shifted that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I first got here five years ago, I was definitely much more out and about, you know, networking a lot more at all the art events and all that and I still make time for that but I’m definitely transitioning to an era of my life where I’m much more self-centered, but rightfully so. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW:\u003c/b>\u003cspan style=\"font-weight: 400\"> You mentioned to me before that there’s \u003c/span>\u003cspan style=\"font-weight: 400\">a\u003c/span>\u003cspan style=\"font-weight: 400\"> whole communities of expats. Have you noticed any signs or menus in English or things that cater to folks from the United States? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’ve met people that have lived here multiple years and still only have a very basic understanding of Spanish because they can get by without it. And this is honestly out of every other country I’ve been to, I’ve never seen so much English being spoken, just in general. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s one thing if you’re a tourist and you got a little book and you just learn how to say bathroom and like, excuse me. Okay, you’re just trying to get by. But if you want to live here, if you want to dwell and integrate and interact with actual local Mexicans, you need to learn Spanish. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\">Do you miss home? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> I miss two things about home. I miss the access to nature and I miss my people, my friends and my family. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\">If there was one thing you’d write home about, from your time in Mexico, what would it be\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">? \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> When you say write home about, I’m thinking about what would I write my mom like writing a letter to my mom, like how it’s been for me. I think she would be really proud of me just telling her that this place has definitely helped me heal, has inspired me creatively.\u003c/span>\u003cspan style=\"font-weight: 400\"> She was definitely a little bit sad to see me go far away again, especially after being in New York for four years. Me leaving again was hard on my mom at first. \u003c/span>\u003cspan style=\"font-weight: 400\">But I remember when I was doing it, I was like ‘Mom, I need to do this. I need to do this for myself,’ and I’m really glad I made that decision as hard as it was. \u003c/span>\u003cspan style=\"font-weight: 400\">Now moving here, I’ve created a whole community here and we just gotta keep it going. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]=\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A conversation with photographer Christopher Nechodom on his work, and moving to Mexico City for healing.","status":"publish","parent":0,"modified":1705005654,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1033},"headData":{"title":"Pen's Pals: A Journey to Heal in Mexico City | KQED","description":"A conversation with photographer Christopher Nechodom on his work, and moving to Mexico City for healing.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Pen's Pals: A Journey to Heal in Mexico City","datePublished":"2023-04-07T10:00:58.000Z","dateModified":"2024-01-11T20:40:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"audioUrl":"https://www.podtrac.com/pts/redirect.mp3/chrt.fm/track/A511B8/traffic.megaphone.fm/KQINC2927444428.mp3?updated=1680822730","sticky":false,"subhead":"Christopher Nechodom finds a balm for traumatic experiences in going back to his family roots","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13927470/pens-pals-a-journey-to-heal-in-mexico-city","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Richmond-raised photographer \u003ca href=\"https://www.instagram.com/chris_nec/\">\u003cb>Christopher Nechodom\u003c/b>\u003c/a> retraced his family’s roots to a small town in Mexico. In doing so, he left behind the pricey Bay Area — a place that he loves dearly but was costing him more than money; peace of mind was at stake.\u003c/p>\n\u003cp>After experiencing a series of traumatic events: a victim of armed robbery as a kid, losing a close friend to homicide as a young adult, and then narrowly escaping the tragic Ghost Ship Fire that took the lives of 36 people in 2016, Nechodom says he’s now on the path toward healing. “I think the fire just opened the floodgates,” Nechodom tells me. “And it also forced me to finally get in touch with my own vulnerability and really address that trauma.”\u003c/p>\n\u003cfigure id=\"attachment_13927462\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13927462\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/04/DSC_9160-Edit.jpg\" alt=\"Christopher Nechodom poses for a photo while wearing a beanie hat on his head, and a mid-90s Warriors jersey under a jean jacket.\" width=\"533\" height=\"800\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/04/DSC_9160-Edit.jpg 533w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/04/DSC_9160-Edit-160x240.jpg 160w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Nechodom poses for a photo while wearing a beanie hat on his head, and a mid-90s Warriors jersey under a jean jacket. \u003ccite>(KOLA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now a resident of Mexico City, Nechodom spends his time between the capital city and the state of Michoacán, where his mother’s side of the family is from. The time spent in the state where he has roots allows for reflection and connection, while in Mexico City he has access to business opportunities and artist circles.\u003c/p>\n\u003cp>The downside to what he’s seeing in Mexico City? Post-pandemic regulations in the U.S. have allowed for more people to work remotely, and a large number of people are choosing to work from Mexico. This adds to the already altered face of Mexico City, but now Nechodom is seeing rapid changes that are reflective of the same gentrification he saw in San Francisco.\u003c/p>\n\u003cp>When we talk, he tells me that part of his work is to inform people on how to immigrate to Mexico in a socially responsible manner. This is in addition to working on his personal growth and healing, and his photography portfolio.\u003c/p>\n\u003cp>This is the first episode in the Pen’s Pals series, for more info on this project click \u003ca href=\"https://www.kqed.org/arts/13927453/rightnowish-presents-pens-pals\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" frameborder=\"0\" height=\"200\" scrolling=\"no\" src=\"https://playlist.megaphone.fm/?e=KQINC2927444428&light=true\" width=\"100%\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/3KYk1Vi\">Read the transcript\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Below are lightly edited excerpts of my conversation with Christopher Nechodom.\u003c/strong>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\"> I’ve seen you in many iterations. I’ve seen you do photo exhibitions in downtown Oakland. I’ve seen you in Brooklyn. But now, where are you? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> So now I’m in Mexico City. I finally decided to move down here to Mexico. And being a dual citizen, knowing the language, I just really felt like I was returning to the motherland. Within Mexico City, I live in a small colonia called San Miguel Chapultepec, which is a very residential area. But I have my apartment and my studio here. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\"> What about your day to day, what does it look like to you? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM: \u003c/b>\u003cspan style=\"font-weight: 400\">Most of my days I come here to the studio, which triples as my office, darkroom and workspace, because I’m just not a work from home kind of guy. So I’m here at the studio, and then I head back home later. Me and my partner, we cook a lot, so we’re just at the house. We’re pretty low key these days. I think the pandemic definitely shifted that. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">When I first got here five years ago, I was definitely much more out and about, you know, networking a lot more at all the art events and all that and I still make time for that but I’m definitely transitioning to an era of my life where I’m much more self-centered, but rightfully so. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW:\u003c/b>\u003cspan style=\"font-weight: 400\"> You mentioned to me before that there’s \u003c/span>\u003cspan style=\"font-weight: 400\">a\u003c/span>\u003cspan style=\"font-weight: 400\"> whole communities of expats. Have you noticed any signs or menus in English or things that cater to folks from the United States? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> I’ve met people that have lived here multiple years and still only have a very basic understanding of Spanish because they can get by without it. And this is honestly out of every other country I’ve been to, I’ve never seen so much English being spoken, just in general. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s one thing if you’re a tourist and you got a little book and you just learn how to say bathroom and like, excuse me. Okay, you’re just trying to get by. But if you want to live here, if you want to dwell and integrate and interact with actual local Mexicans, you need to learn Spanish. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\">Do you miss home? \u003c/span>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> I miss two things about home. I miss the access to nature and I miss my people, my friends and my family. \u003c/span>\u003c/p>\n\u003cp>\u003cb>HARSHAW: \u003c/b>\u003cspan style=\"font-weight: 400\">If there was one thing you’d write home about, from your time in Mexico, what would it be\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">? \u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cb>NECHODOM:\u003c/b>\u003cspan style=\"font-weight: 400\"> When you say write home about, I’m thinking about what would I write my mom like writing a letter to my mom, like how it’s been for me. I think she would be really proud of me just telling her that this place has definitely helped me heal, has inspired me creatively.\u003c/span>\u003cspan style=\"font-weight: 400\"> She was definitely a little bit sad to see me go far away again, especially after being in New York for four years. Me leaving again was hard on my mom at first. \u003c/span>\u003cspan style=\"font-weight: 400\">But I remember when I was doing it, I was like ‘Mom, I need to do this. I need to do this for myself,’ and I’m really glad I made that decision as hard as it was. \u003c/span>\u003cspan style=\"font-weight: 400\">Now moving here, I’ve created a whole community here and we just gotta keep it going. \u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Rightnowish is an arts and culture podcast produced at KQED. Listen to it wherever you get your podcasts or click the play button at the top of this page and subscribe to the show on \u003ca href=\"https://www.npr.org/podcasts/721590300/rightnowish\">NPR One\u003c/a>, \u003ca href=\"https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I\">Spotify\u003c/a>, \u003ca href=\"https://podcasts.apple.com/us/podcast/rightnowish/id1482187648\">Apple Podcasts\u003c/a>, \u003ca href=\"https://tunein.com/podcasts/Arts--Culture-Podcasts/Rightnowish-p1258245/\">TuneIn\u003c/a>, \u003ca href=\"https://www.stitcher.com/podcast/kqed/rightnowish\">Stitcher\u003c/a> or wherever you get your podcasts. \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>=\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13927470/pens-pals-a-journey-to-heal-in-mexico-city","authors":["11491","11528"],"programs":["arts_8720"],"categories":["arts_1","arts_21759"],"tags":["arts_5573","arts_20223","arts_822","arts_2479","arts_6764"],"featImg":"arts_13927471","label":"arts_8720"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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