San Jose Day Returns to Celebrate the 408 in Japantown
This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m.
Do You Know the Way to the South Bay's Only Lumpia Eating Contest?
This San Jose Rapper Recreates the Streets in Hyper-Realistic Dioramas
San Jose’s Massive Suhoor Fest Is a Paradise for Halal Food Lovers
This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m.
San Jose’s Viral Breakfast Pop-Up Is Reborn After County Attempts to Shut It Down
Empanadas Are the Star of This San Jose Cafe's Vast Mexican American Menu
San Jose's Japantown Highlights Underground Scene With 'Photo Night'
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He is a graduate of June Jordan’s Poetry for the People program at UC Berkeley and a former Lawrence Ferlinghetti Fellow at the University of San Francisco. 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learned from the Filipino lyricist about \u003ca href=\"https://www.kqed.org/arts/13895377/rightnowish-baghead-cerealforthekids\">415 Day\u003c/a>, a celebratory gathering for San Franciscans to uplift one another. The event officially debuted that same year at Dolores Park.\u003c/p>\n\u003cp>As someone born and raised in San Jose’s East Side and downtown neighborhoods, Cardamon realized the hometown she loved didn’t have any equivalent. “Girl, you could do it,” Cardamon recalls Equipto telling her.\u003c/p>\n\u003cp>That’s how San Jose Day, formerly known as 408 Day, was born, with its first iteration held downtown in 2017. It gained traction and continued annually until 2020, when the event was shut down by the pandemic. It made its return in 2023.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=j793qAWhjqA\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>This year, the event is back and bigger than ever. Feeling reinvigorated, Cardamon believes San Jose is primed for a cultural renaissance.\u003c/p>\n\u003cp>“I’ll be honest, I don’t have a big interest in going to San Francisco and Oakland,” Cardamon says. “San Jose has so much going on. It’s very creative, and our culture has blossomed and grown in a way where people are collaborative and respectful of each other’s lanes. We survive in one of the toughest cities to make a living, and we hustle for each other.”\u003c/p>\n\u003cp>The 6th Annual San Jose Day will include live music, food vendors, Aztec and folklórico dancers, educational awareness groups, gallery artists and more. Among them, Cardamon is especially proud of the \u003ca href=\"https://siliconvalleydownsyndromenetwork.wildapricot.org/\">Silicon Valley Down Syndrome Network\u003c/a>, which is hosting a Japanese Taiko performance.\u003c/p>\n\u003cp>“I’m excited about that; I’ve never seen a festival host a special needs group of youth doing a performance,” says Cardamon. “And everyone’s getting paid. That’s special to me.”\u003c/p>\n\u003cfigure id=\"attachment_13954723\" class=\"wp-caption alignnone\" style=\"max-width: 1600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize.jpg\" alt=\"a musical performer is on stage in front of a large audience in San Jose\" width=\"1600\" height=\"900\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-1536x864.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">A San Jose performer captivates the crowd during San Jose Day in 2023. \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cardamon is a San Jose ride-or-die advocate. Having experienced housing insecurity during the 2008 recession in the city as a youth, she’s intimately familiar with the region’s struggles and the often inaccessible pathways for artists to thrive. That’s especially true in Silicon Valley, where tech innovation frequently eclipses the work of art innovators — both economically and culturally.\u003c/p>\n\u003cp>Like Cardamon herself, the event has roamed around San Jose’s diverse communities. It’s been held in the Gordon Biersch lot in downtown San Jose as well as the famed Mexican Heritage Plaza on Alum Rock Avenue. On April 6, \u003ca href=\"https://www.instagram.com/empire7studios/?hl=en\">Empire Seven Studios\u003c/a> in Japantown — \u003ca href=\"https://www.kqed.org/arts/13952476/san-jose-japantown-photo-night-cukui\">which has a bubbling creative scene\u003c/a> — hosts this year’s edition.\u003c/p>\n\u003cp>Having brought in more than 7,500 attendees last year, Cardamon feels a surging momentum in her city.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=X9cSIPpBz9Q\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>“The energy was vividly euphoric and positive, so much love,” says Cardamon of last year’s festivities. “It was a pivotal moment for our event to know, and people were like ‘Oh shit, we’ve never heard of it before.’ We had over 98 artists involved. That made me realize I could do this. I want to give more of myself to this.”\u003c/p>\n\u003cp>Cardamon is in the process of finalizing her 501(c)(3) status as a nonprofit, and has also developed an arts and culture board to review applications for participating artists, vendors and community members.\u003c/p>\n\u003cp>Though not quite yet at the level of recognition as 415 Day or 510 Day, San Jose Day — in the hub of the Bay Area’s most populous county — is bound to keep growing. And as it does, Cardamon will be at the center, waving her San Jose flag.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sanjoseday.org/sjd2024\">San Jose Day\u003c/a> takes place on Saturday, April 6, from noon–6 p.m., at 525 N. 7th St., San Jose. Entry is free. \u003ca href=\"https://www.sanjoseday.org/sjd2024\">Details here\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"This year’s edition of the cultural festival takes place in San Jose’s thriving Japantown.","status":"publish","parent":0,"modified":1712082255,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":704},"headData":{"title":"San Jose Day Returns to Celebrate the 408 in Japantown | KQED","description":"This year’s edition of the cultural festival takes place in San Jose’s thriving Japantown.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Jose Day Returns to Celebrate the 408 in Japantown","datePublished":"2024-04-01T15:45:34.000Z","dateModified":"2024-04-02T18:24:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954716/san-jose-day-returns-to-celebrate-the-408","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Haley Cardamon interviewed \u003ca href=\"https://www.kqed.org/arts/13950855/underground-rap-playa-sht-political-joints-equipto-has-bars\">rapper and activist Equipto\u003c/a> in 2016, she was inspired by how hard he repped his hometown of San Francisco.\u003c/p>\n\u003cp>Cardamon — at the time a community college student running a local arts publication, \u003ca href=\"https://www.awesomefoundation.org/en/projects/80940-bay-area-creatives-klub-magazine\">\u003ci>B.A.C.K Magazine\u003c/i>\u003c/a> — learned from the Filipino lyricist about \u003ca href=\"https://www.kqed.org/arts/13895377/rightnowish-baghead-cerealforthekids\">415 Day\u003c/a>, a celebratory gathering for San Franciscans to uplift one another. The event officially debuted that same year at Dolores Park.\u003c/p>\n\u003cp>As someone born and raised in San Jose’s East Side and downtown neighborhoods, Cardamon realized the hometown she loved didn’t have any equivalent. “Girl, you could do it,” Cardamon recalls Equipto telling her.\u003c/p>\n\u003cp>That’s how San Jose Day, formerly known as 408 Day, was born, with its first iteration held downtown in 2017. It gained traction and continued annually until 2020, when the event was shut down by the pandemic. It made its return in 2023.\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/j793qAWhjqA'\n title='//www.youtube.com/embed/j793qAWhjqA'\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> \u003c/p>\n\u003cp>This year, the event is back and bigger than ever. Feeling reinvigorated, Cardamon believes San Jose is primed for a cultural renaissance.\u003c/p>\n\u003cp>“I’ll be honest, I don’t have a big interest in going to San Francisco and Oakland,” Cardamon says. “San Jose has so much going on. It’s very creative, and our culture has blossomed and grown in a way where people are collaborative and respectful of each other’s lanes. We survive in one of the toughest cities to make a living, and we hustle for each other.”\u003c/p>\n\u003cp>The 6th Annual San Jose Day will include live music, food vendors, Aztec and folklórico dancers, educational awareness groups, gallery artists and more. Among them, Cardamon is especially proud of the \u003ca href=\"https://siliconvalleydownsyndromenetwork.wildapricot.org/\">Silicon Valley Down Syndrome Network\u003c/a>, which is hosting a Japanese Taiko performance.\u003c/p>\n\u003cp>“I’m excited about that; I’ve never seen a festival host a special needs group of youth doing a performance,” says Cardamon. “And everyone’s getting paid. That’s special to me.”\u003c/p>\n\u003cfigure id=\"attachment_13954723\" class=\"wp-caption alignnone\" style=\"max-width: 1600px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954723\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize.jpg\" alt=\"a musical performer is on stage in front of a large audience in San Jose\" width=\"1600\" height=\"900\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize.jpg 1600w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/SJD2023_FullSet-340_websize-1536x864.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">A San Jose performer captivates the crowd during San Jose Day in 2023. \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cardamon is a San Jose ride-or-die advocate. Having experienced housing insecurity during the 2008 recession in the city as a youth, she’s intimately familiar with the region’s struggles and the often inaccessible pathways for artists to thrive. That’s especially true in Silicon Valley, where tech innovation frequently eclipses the work of art innovators — both economically and culturally.\u003c/p>\n\u003cp>Like Cardamon herself, the event has roamed around San Jose’s diverse communities. It’s been held in the Gordon Biersch lot in downtown San Jose as well as the famed Mexican Heritage Plaza on Alum Rock Avenue. On April 6, \u003ca href=\"https://www.instagram.com/empire7studios/?hl=en\">Empire Seven Studios\u003c/a> in Japantown — \u003ca href=\"https://www.kqed.org/arts/13952476/san-jose-japantown-photo-night-cukui\">which has a bubbling creative scene\u003c/a> — hosts this year’s edition.\u003c/p>\n\u003cp>Having brought in more than 7,500 attendees last year, Cardamon feels a surging momentum in her city.\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/X9cSIPpBz9Q'\n title='//www.youtube.com/embed/X9cSIPpBz9Q'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp> \u003c/p>\n\u003cp>“The energy was vividly euphoric and positive, so much love,” says Cardamon of last year’s festivities. “It was a pivotal moment for our event to know, and people were like ‘Oh shit, we’ve never heard of it before.’ We had over 98 artists involved. That made me realize I could do this. I want to give more of myself to this.”\u003c/p>\n\u003cp>Cardamon is in the process of finalizing her 501(c)(3) status as a nonprofit, and has also developed an arts and culture board to review applications for participating artists, vendors and community members.\u003c/p>\n\u003cp>Though not quite yet at the level of recognition as 415 Day or 510 Day, San Jose Day — in the hub of the Bay Area’s most populous county — is bound to keep growing. And as it does, Cardamon will be at the center, waving her San Jose flag.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sanjoseday.org/sjd2024\">San Jose Day\u003c/a> takes place on Saturday, April 6, from noon–6 p.m., at 525 N. 7th St., San Jose. Entry is free. \u003ca href=\"https://www.sanjoseday.org/sjd2024\">Details here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954716/san-jose-day-returns-to-celebrate-the-408","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_835","arts_966","arts_69"],"tags":["arts_8167","arts_5684","arts_879","arts_14294","arts_1084","arts_3001","arts_2475","arts_585"],"featImg":"arts_13954721","label":"arts_140"},"arts_13954983":{"type":"posts","id":"arts_13954983","meta":{"index":"posts_1591205157","site":"arts","id":"13954983","score":null,"sort":[1711666143000]},"guestAuthors":[],"slug":"viet-cajun-seafood-crawfish-boil-san-jose-late-night","title":"This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m.","publishDate":1711666143,"format":"aside","headTitle":"This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m. | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13954986\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954986\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg\" alt=\"Two men in glasses devouring their food ravenously. There's a big bowl of shrimp and crawfish in front of them.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">By the end of our meal at Cajun Bistro 7, we’d left a pile of shrimp and crawfish carcasses in our wake. The Viet-Cajun spot in San Jose is open until 4 a.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first thing you notice upon walking into San Jose’s \u003c/span>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is how barebones the setup is. Layers of disposable plastic tablecloth are stacked on every table, and there’s little decor to speak of beyond a potted bamboo plant and a few kitschy floral dinner plates mounted on the wall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a vibe I like to call “Asian Mom’s Basement,” and it happens to be the setting where I feel most comfortable — where a group of friends might spend several hours with a deck of cards and a spread of snacks, just shooting the shit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience, \u003c/span>\u003ca href=\"https://eastbayexpress.com/in-praise-of-late-night-ramen-2-1/\">\u003cspan style=\"font-weight: 400\">restaurants that look like this\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> always serve amazing food, and Cajun Bistro 7 proved to be no exception. We trekked to this relatively low-profile strip mall shop because we heard it serves some of the best Viet-Cajun seafood boils in San Jose until 4 a.m. (!!!) every night. But if anything, that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">undersells \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">just how good the restaurant is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At a little past 10 o’clock on a Friday night, the place was packed with Vietnamese American twentysomethings, and every table had ordered one of the big seafood boil combinations — three or four pounds of crawfish, clams, mussels and head-on shrimp served in a plastic bag full of bright red sauce. It’s the kind of restaurant where plastic gloves are provided (and highly recommended), and you still wind up with a huge pile of dirty napkins at the end of your meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954990\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954990\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg\" alt=\"The exterior of the Cajun Bistro 7 at night, when the restaurant is lit up as though glowing from within.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be deceived by the restaurant’s understated appearance. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I will be honest: I’ve never been to Louisiana, and I’ve spent the bulk of my adult life telling people that I think crawfish are “OK” but, truthfully, a bit overrated. I realize now that I must have been eating a whole lot of frozen crawfish. The specimens at Cajun Bistro knocked my socks off — plump and meaty with firm, sweet flesh that was tastier than any lobster.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The other seafood was also excellent, especially the gigantic shrimp, whose heads we ripped off with our hands, sucking on the sweet, briny juices inside. What sets this seafood boil apart, too, is the sauce. We opted for the “Sweet California,” which the owner recommended. At first, I worried it would be too sweet and too far removed from the traditional Cajun style. But if anything, it grew on me with every bite — super-garlicky and buttery with slight sweetness balanced by a tingle of heat, and a creaminess that I found irresistible. The evidence? The pile of shrimp and crawfish carcasses we left in our wake.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This wasn’t just the best seafood boil I’ve had in San Jose. It might be the best one in the whole Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954597,arts_13954112,arts_13951914']\u003c/span>As if that that weren’t enough, Cajun Bistro also serves a full traditional Vietnamese menu, including one of the tastiest bowls of home-style bun rieu — the crab-infused tomato broth noodle soup — I’ve had in the Bay: a balanced, deeply flavorful broth, impeccably fresh herbs and a jolt of funky nuoc mam (fermented shrimp paste) to make you feel alive.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Right now is a good time to visit Cajun Bistro 7, as we’re nearing the peak of the Louisiana crawfish season (though the restaurant offers crawfish year-round, sourcing the little crustaceans from the Sacramento Delta during the fall and winter months). Maybe the most unbelievable thing about the restaurant, apart from the delicious food and friendly service, is — again — the fact that it’s open until 4 a.m. every single night. That decision, we were told, was born out of sheer practicality rather than some grand plan to dominate the South Bay’s \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13954112/orale-taco-truck-san-jose-late-night-pancakes-midnight-diners\">\u003cspan style=\"font-weight: 400\">after-midnight food scene\u003c/span>\u003c/a>.\u003cspan style=\"font-weight: 400\"> Their live crawfish shipment comes in at 5 a.m. every morning, so they have to stay up that late anyway.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though I must admit: The idea of eating a full-on seafood boil at 4 o’clock in the morning sounds like sheer lunacy, even to me. But if you’ve achieved that particular side quest, I’d love to meet you at Cajun Bistro someday for a pre-dawn meal. If only just to shake your hand.\u003c/span>\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>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003ci>\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open from 11 a.m. to 4 a.m. daily at 3005 Silver Creek Rd. Ste. 116 in San Jose. \u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Cajun Bistro 7 is the very definition of a hidden gem.","status":"publish","parent":0,"modified":1711667362,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":863},"headData":{"title":"The Best Viet-Cajun Seafood Boil in San Jose Is Open Until 4 a.m. | KQED","description":"Cajun Bistro 7 is the very definition of a hidden gem.","ogTitle":"This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m.","ogDescription":"","ogImgId":"arts_13954987","twTitle":"This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m.","twDescription":"","twImgId":"arts_13954987","socialTitle":"The Best Viet-Cajun Seafood Boil in San Jose Is Open Until 4 a.m. %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Viet-Cajun Spot in San Jose Serves the Freshest Crawfish Boils Until 4 a.m.","datePublished":"2024-03-28T22:49:03.000Z","dateModified":"2024-03-28T23:09:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954983/viet-cajun-seafood-crawfish-boil-san-jose-late-night","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13954986\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954986\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg\" alt=\"Two men in glasses devouring their food ravenously. There's a big bowl of shrimp and crawfish in front of them.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">By the end of our meal at Cajun Bistro 7, we’d left a pile of shrimp and crawfish carcasses in our wake. The Viet-Cajun spot in San Jose is open until 4 a.m. daily. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>\u003cspan style=\"font-weight: 400\">The Midnight Diners\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The first thing you notice upon walking into San Jose’s \u003c/span>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> is how barebones the setup is. Layers of disposable plastic tablecloth are stacked on every table, and there’s little decor to speak of beyond a potted bamboo plant and a few kitschy floral dinner plates mounted on the wall. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s a vibe I like to call “Asian Mom’s Basement,” and it happens to be the setting where I feel most comfortable — where a group of friends might spend several hours with a deck of cards and a spread of snacks, just shooting the shit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In my experience, \u003c/span>\u003ca href=\"https://eastbayexpress.com/in-praise-of-late-night-ramen-2-1/\">\u003cspan style=\"font-weight: 400\">restaurants that look like this\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> always serve amazing food, and Cajun Bistro 7 proved to be no exception. We trekked to this relatively low-profile strip mall shop because we heard it serves some of the best Viet-Cajun seafood boils in San Jose until 4 a.m. (!!!) every night. But if anything, that \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">undersells \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">just how good the restaurant is. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At a little past 10 o’clock on a Friday night, the place was packed with Vietnamese American twentysomethings, and every table had ordered one of the big seafood boil combinations — three or four pounds of crawfish, clams, mussels and head-on shrimp served in a plastic bag full of bright red sauce. It’s the kind of restaurant where plastic gloves are provided (and highly recommended), and you still wind up with a huge pile of dirty napkins at the end of your meal.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13954990\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954990\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg\" alt=\"The exterior of the Cajun Bistro 7 at night, when the restaurant is lit up as though glowing from within.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Cajun-bistro-7-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t be deceived by the restaurant’s understated appearance. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">I will be honest: I’ve never been to Louisiana, and I’ve spent the bulk of my adult life telling people that I think crawfish are “OK” but, truthfully, a bit overrated. I realize now that I must have been eating a whole lot of frozen crawfish. The specimens at Cajun Bistro knocked my socks off — plump and meaty with firm, sweet flesh that was tastier than any lobster.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The other seafood was also excellent, especially the gigantic shrimp, whose heads we ripped off with our hands, sucking on the sweet, briny juices inside. What sets this seafood boil apart, too, is the sauce. We opted for the “Sweet California,” which the owner recommended. At first, I worried it would be too sweet and too far removed from the traditional Cajun style. But if anything, it grew on me with every bite — super-garlicky and buttery with slight sweetness balanced by a tingle of heat, and a creaminess that I found irresistible. The evidence? The pile of shrimp and crawfish carcasses we left in our wake.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This wasn’t just the best seafood boil I’ve had in San Jose. It might be the best one in the whole Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954597,arts_13954112,arts_13951914","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>As if that that weren’t enough, Cajun Bistro also serves a full traditional Vietnamese menu, including one of the tastiest bowls of home-style bun rieu — the crab-infused tomato broth noodle soup — I’ve had in the Bay: a balanced, deeply flavorful broth, impeccably fresh herbs and a jolt of funky nuoc mam (fermented shrimp paste) to make you feel alive.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Right now is a good time to visit Cajun Bistro 7, as we’re nearing the peak of the Louisiana crawfish season (though the restaurant offers crawfish year-round, sourcing the little crustaceans from the Sacramento Delta during the fall and winter months). Maybe the most unbelievable thing about the restaurant, apart from the delicious food and friendly service, is — again — the fact that it’s open until 4 a.m. every single night. That decision, we were told, was born out of sheer practicality rather than some grand plan to dominate the South Bay’s \u003c/span>\u003ca href=\"https://www.kqed.org/arts/13954112/orale-taco-truck-san-jose-late-night-pancakes-midnight-diners\">\u003cspan style=\"font-weight: 400\">after-midnight food scene\u003c/span>\u003c/a>.\u003cspan style=\"font-weight: 400\"> Their live crawfish shipment comes in at 5 a.m. every morning, so they have to stay up that late anyway.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though I must admit: The idea of eating a full-on seafood boil at 4 o’clock in the morning sounds like sheer lunacy, even to me. But if you’ve achieved that particular side quest, I’d love to meet you at Cajun Bistro someday for a pre-dawn meal. If only just to shake your hand.\u003c/span>\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>\u003ca href=\"https://www.instagram.com/cajunbistro/\">\u003ci>\u003cspan style=\"font-weight: 400\">Cajun Bistro 7\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\"> is open from 11 a.m. to 4 a.m. daily at 3005 Silver Creek Rd. Ste. 116 in San Jose. \u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954983/viet-cajun-seafood-crawfish-boil-san-jose-late-night","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_5620","arts_10278","arts_1297","arts_8805","arts_1084","arts_21928","arts_15126"],"featImg":"arts_13954987","label":"source_arts_13954983"},"arts_13954682":{"type":"posts","id":"arts_13954682","meta":{"index":"posts_1591205157","site":"arts","id":"13954682","score":null,"sort":[1711473545000]},"guestAuthors":[],"slug":"lumpia-eating-contest-san-jose-milpitas-mestizo-cukui","title":"Do You Know the Way to the South Bay's Only Lumpia Eating Contest?","publishDate":1711473545,"format":"standard","headTitle":"Do You Know the Way to the South Bay’s Only Lumpia Eating Contest? | KQED","labelTerm":{},"content":"\u003cp>What’s the most lumpia you’ve ever eaten in one sitting? How fast did you consume the savory, starchy rolls of meat and cabbage? Do you think you could eat more than the stranger standing beside you?\u003c/p>\n\u003cp>These are questions you can answer at the South Bay’s \u003ca href=\"https://www.instagram.com/p/C4yzF0jP5KG/?img_index=1\">2nd Annual Lumpia Eating Contest\u003c/a>, set to take place in Milpitas on Saturday, March 30.\u003c/p>\n\u003cp>[aside postID='arts_13932574,arts_13954112,arts_13953330']The food extravaganza was originally conceived by three childhood friends — Keith Canda, Chris Zamora, and Anthony Cruzet — who run a San Jose food truck called \u003ca href=\"https://www.kqed.org/arts/13932574/mestizo-san-jose-filipino-food-truck-la-pulga-mexican-hawaiian\">Mestizo\u003c/a>.\u003c/p>\n\u003cp>“It was talked about throughout the Bay Area, and it’s never happened in [the San Jose area] before. It came together from just us sharing our ideas and getting the community involved,” Zamora says.\u003c/p>\n\u003cp>Largely considered to be \u003ca href=\"https://www.kqed.org/sanjosefood\">the Bay Area’s sprawling mecca for immigrant foods\u003c/a>, San Jose’s culinary scene often gets overshadowed by the trendier, more bustling and outwardly attractive scenes in nearby San Francisco, Oakland and Berkeley. But as homegrown locals, the Mestizo boys know better. Last year, they aspired to showcase San Jose’s food offerings by throwing their inaugural Lumpia Eating Contest in San Jose’s Japantown . And it was a hit.\u003c/p>\n\u003cfigure id=\"attachment_13954686\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954686\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63.jpg\" alt=\"a custom-made award trophy for the winner of the lumpia eating contest in San Jose\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The winner of the competition receives lifelong bragging rights and a custom award, in addition to a gift card, store credits and free merch. \u003ccite>(Courtesy Mestizo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Organized in collaboration with the legendary streetwear brand \u003ca href=\"https://www.instagram.com/cukui/\">Cukui\u003c/a>, as well as \u003ca href=\"https://www.instagram.com/krucialprinting/\">Krucial Printing\u003c/a>, the lumpia-inhaling spectacle drew a block’s worth of onlookers and two tables of hungry eaters who were determined to be crowned the Bay Area’s king (or queen) of lumpia. \u003ca href=\"https://www.instagram.com/lifeof3hunnid/\">The winner\u003c/a> devoured 30 rolls in under five minutes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“You do the math and you’re like, ‘Man, eating that much lumpia? We can do that,’” Zamora \u003ca href=\"https://www.kqed.org/arts/13932574/mestizo-san-jose-filipino-food-truck-la-pulga-mexican-hawaiian\">told KQED\u003c/a> last year about that first lumpia-eating contest. “But then you see it, and it’s actually kind of hard to do.”\u003c/p>\n\u003cp>This year’s event will take place at Krucial Printing’s studio in Milpitas, which will offer more space for family entertainment, spectators and — of course — lumpia lovers. The menu will only consist of pork lumpia, and the rules are simple: Stomach as many of the golden-fried Filipino appetizers as digestively possible within five minutes, or be the fastest to finish the entire platter of 30 before the buzzer sounds.\u003c/p>\n\u003cfigure id=\"attachment_13954687\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954687\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec.jpg\" alt=\"a paper tray of lumpia rolls are served during an eating competition\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Contestants must eat 30 lumpia rolls in under five minutes. \u003ccite>(Courtesy Mestizo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the organizers, Cruzet, admits that the lack of vegetarian options can be “limiting,” and Mestizo hopes to offer more variety for future editions of the contest. They also dream of teaming up with \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Lumpia Company, E-40’s Filipino food enterprise\u003c/a>.\u003c/p>\n\u003cp>Until then, Bay Area lumpia enthusiasts can rejoice in seeing a group of adults racing their way through a table’s worth of the crispy spring rolls, or maybe even take a bite out of the competition themselves.\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>The South Bay’s\u003c/em> \u003ca href=\"https://www.instagram.com/p/C4yzF0jP5KG/?img_index=1\">\u003ci>2nd Annual Lumpia Eating Contest\u003c/i>\u003c/a>\u003ci> will take place on Saturday, March 30 from 11 a.m. to 3 p.m. at Krucial Printing (821 Houret Ct., Milpitas). The event is family friendly and will include local food vendors and merchandise. Contact \u003c/i>\u003ca href=\"https://www.instagram.com/westaymixin/\">\u003ci>Mestizo\u003c/i>\u003c/a>\u003ci> for more details or questions about entry.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The Mestizo Filipino food truck brings back its popular competitive eating event.","status":"publish","parent":0,"modified":1711473598,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":577},"headData":{"title":"Filipino Food Truck Throws Lumpia Eating Contest in Milpitas | KQED","description":"The Mestizo Filipino food truck brings back its popular competitive eating event.","ogTitle":"Do You Know the Way to the South Bay's Only Lumpia Eating Contest?","ogDescription":"","ogImgId":"","twTitle":"Do You Know the Way to the South Bay's Only Lumpia Eating Contest?","twDescription":"","twImgId":"","socialTitle":"Filipino Food Truck Throws Lumpia Eating Contest in Milpitas %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Do You Know the Way to the South Bay's Only Lumpia Eating Contest?","datePublished":"2024-03-26T17:19:05.000Z","dateModified":"2024-03-26T17:19:58.000Z","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,"WpOldSlug":"lumpia-eating-contest-san-jose-mestizo-cukui","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954682/lumpia-eating-contest-san-jose-milpitas-mestizo-cukui","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What’s the most lumpia you’ve ever eaten in one sitting? How fast did you consume the savory, starchy rolls of meat and cabbage? Do you think you could eat more than the stranger standing beside you?\u003c/p>\n\u003cp>These are questions you can answer at the South Bay’s \u003ca href=\"https://www.instagram.com/p/C4yzF0jP5KG/?img_index=1\">2nd Annual Lumpia Eating Contest\u003c/a>, set to take place in Milpitas on Saturday, March 30.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13932574,arts_13954112,arts_13953330","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The food extravaganza was originally conceived by three childhood friends — Keith Canda, Chris Zamora, and Anthony Cruzet — who run a San Jose food truck called \u003ca href=\"https://www.kqed.org/arts/13932574/mestizo-san-jose-filipino-food-truck-la-pulga-mexican-hawaiian\">Mestizo\u003c/a>.\u003c/p>\n\u003cp>“It was talked about throughout the Bay Area, and it’s never happened in [the San Jose area] before. It came together from just us sharing our ideas and getting the community involved,” Zamora says.\u003c/p>\n\u003cp>Largely considered to be \u003ca href=\"https://www.kqed.org/sanjosefood\">the Bay Area’s sprawling mecca for immigrant foods\u003c/a>, San Jose’s culinary scene often gets overshadowed by the trendier, more bustling and outwardly attractive scenes in nearby San Francisco, Oakland and Berkeley. But as homegrown locals, the Mestizo boys know better. Last year, they aspired to showcase San Jose’s food offerings by throwing their inaugural Lumpia Eating Contest in San Jose’s Japantown . And it was a hit.\u003c/p>\n\u003cfigure id=\"attachment_13954686\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954686\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63.jpg\" alt=\"a custom-made award trophy for the winner of the lumpia eating contest in San Jose\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/93289d82-940a-4e01-9507-de24952a4e63-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The winner of the competition receives lifelong bragging rights and a custom award, in addition to a gift card, store credits and free merch. \u003ccite>(Courtesy Mestizo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Organized in collaboration with the legendary streetwear brand \u003ca href=\"https://www.instagram.com/cukui/\">Cukui\u003c/a>, as well as \u003ca href=\"https://www.instagram.com/krucialprinting/\">Krucial Printing\u003c/a>, the lumpia-inhaling spectacle drew a block’s worth of onlookers and two tables of hungry eaters who were determined to be crowned the Bay Area’s king (or queen) of lumpia. \u003ca href=\"https://www.instagram.com/lifeof3hunnid/\">The winner\u003c/a> devoured 30 rolls in under five minutes.\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>“You do the math and you’re like, ‘Man, eating that much lumpia? We can do that,’” Zamora \u003ca href=\"https://www.kqed.org/arts/13932574/mestizo-san-jose-filipino-food-truck-la-pulga-mexican-hawaiian\">told KQED\u003c/a> last year about that first lumpia-eating contest. “But then you see it, and it’s actually kind of hard to do.”\u003c/p>\n\u003cp>This year’s event will take place at Krucial Printing’s studio in Milpitas, which will offer more space for family entertainment, spectators and — of course — lumpia lovers. The menu will only consist of pork lumpia, and the rules are simple: Stomach as many of the golden-fried Filipino appetizers as digestively possible within five minutes, or be the fastest to finish the entire platter of 30 before the buzzer sounds.\u003c/p>\n\u003cfigure id=\"attachment_13954687\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954687\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec.jpg\" alt=\"a paper tray of lumpia rolls are served during an eating competition\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/b7bda3ab-cc68-4529-8f35-9c5be81b89ec-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Contestants must eat 30 lumpia rolls in under five minutes. \u003ccite>(Courtesy Mestizo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the organizers, Cruzet, admits that the lack of vegetarian options can be “limiting,” and Mestizo hopes to offer more variety for future editions of the contest. They also dream of teaming up with \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">Lumpia Company, E-40’s Filipino food enterprise\u003c/a>.\u003c/p>\n\u003cp>Until then, Bay Area lumpia enthusiasts can rejoice in seeing a group of adults racing their way through a table’s worth of the crispy spring rolls, or maybe even take a bite out of the competition themselves.\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>The South Bay’s\u003c/em> \u003ca href=\"https://www.instagram.com/p/C4yzF0jP5KG/?img_index=1\">\u003ci>2nd Annual Lumpia Eating Contest\u003c/i>\u003c/a>\u003ci> will take place on Saturday, March 30 from 11 a.m. to 3 p.m. at Krucial Printing (821 Houret Ct., Milpitas). The event is family friendly and will include local food vendors and merchandise. Contact \u003c/i>\u003ca href=\"https://www.instagram.com/westaymixin/\">\u003ci>Mestizo\u003c/i>\u003c/a>\u003ci> for more details or questions about entry.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954682/lumpia-eating-contest-san-jose-milpitas-mestizo-cukui","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_2855","arts_1297","arts_15892","arts_1084","arts_3001","arts_585"],"featImg":"arts_13954688","label":"source_arts_13954682"},"arts_13954422":{"type":"posts","id":"arts_13954422","meta":{"index":"posts_1591205157","site":"arts","id":"13954422","score":null,"sort":[1711040962000]},"guestAuthors":[],"slug":"san-jose-rapper-plocz-dioramas","title":"This San Jose Rapper Recreates the Streets in Hyper-Realistic Dioramas","publishDate":1711040962,"format":"standard","headTitle":"This San Jose Rapper Recreates the Streets in Hyper-Realistic Dioramas | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>When you traverse the Bay Area on foot, you notice everything from a different angle: the weeds sprouting through concrete, discarded blunt guts; the familiar person roaming your block. You gain a deeper understanding, if not appreciation, for it all.\u003c/p>\n\u003cp>Growing up in South San Jose without a car, Alejandro Aroz spent decades interacting with and memorizing the textures of its innumerable street corners.\u003c/p>\n\u003cp>[aside postID='arts_13952796']“I’ve been on foot my whole life, looking at my environment, and there’s so much in the Bay Area’s streets to look at,” the 32-year-old says. “I’m always taking notes, observing, bringing that into attention.”\u003c/p>\n\u003cp>By day, Aroz — who is Mexican American, Native American and Filipino — works as a sheet metal estimator, with a client list that includes tech companies, BART and the Golden State Warriors. But once he clocks out, he transforms into his artistic alter ego: \u003ca href=\"https://www.instagram.com/_p.locz_/?hl=en\">P.LOCZ\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954434\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/A7F48BC4-F76D-43CE-B4BA-991292A83EBF.jpg\" alt=\"A man in a black hoodie and cap holds a small diorama of an art gallery storefront, standing in front of the same art gallery in real life\" width=\"720\" height=\"706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/A7F48BC4-F76D-43CE-B4BA-991292A83EBF.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/A7F48BC4-F76D-43CE-B4BA-991292A83EBF-160x157.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">P.LOCZ stands in front of San Jose’s 1 Culture Gallery with his replica of the storefront. The artist largely credits the gallery for his breakout success. \u003ccite>(Courtesy P.LOCZ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As P.LOCZ, Aroz raps, produces and illustrates. But most impressively — and unlike any other Bay Area rapper — he makes intricate dioramas as a proud “miniaturist.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Miniature art is really my lane,” he says. “With Bay Area music, there’s so many people trying to get to the top, you won’t always make it very far. But being in my own lane without anyone else in it, it was like ‘Woah, let me chase this instead of something everyone else is chasing.’”\u003c/p>\n\u003cp>Ever seen a diorama as a school project or in a museum exhibit? That’s what P.LOCZ does, except that his miniaturism is sprinkled with hella Bay Area game and street-level savvy that showcases the region’s most underappreciated communities, public figures, landmarks and cultural institutions. \u003c/p>\n\u003cp>[aside postID='arts_13953330']There’s \u003ca href=\"https://www.instagram.com/p/Cv3h9MZOGrx/\">the Barrio Lomas tribute\u003c/a> he made after being invited to the San Jose Chicano group’s reunion and learning about their history. There’s also \u003ca href=\"https://www.instagram.com/p/Csb_gFcrjai/\">the Del Monte water tower\u003c/a>, from the San Jose cannery where his grandmother once worked, which was shown at an exhibit honoring cannery workers. \u003c/p>\n\u003cp>Perhaps his most well-known work to date is a miniaturized depiction of a \u003ca href=\"https://www.instagram.com/p/C28E7JevDki/?img_index=1\">mural honoring The Jacka on 94th and MacArthur\u003c/a> in East Oakland, which he was commissioned to create for \u003ca href=\"https://www.kqed.org/arts/13951091/the-jacka-art-experience-documentary\">The Jacka’s tribute art show\u003c/a> in January.\u003c/p>\n\u003cp>What P.LOCZ does requires patience, intense technical skill and a granular attunement to detail. He visits every site, measures every angle and meticulously calculates the proper scale and sizing. Then, he incorporates the lowriders, graffiti and even sidewalk erosion to bring his dioramas to life. \u003c/p>\n\u003cfigure id=\"attachment_13954431\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954431\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/292AABB1-A0DA-4B66-A37F-A99FD13D58AD.jpg\" alt=\"a miniature replica of Wienerschnitzel is displayed in front of an actual Wienerschnitzel\" width=\"720\" height=\"689\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/292AABB1-A0DA-4B66-A37F-A99FD13D58AD.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/292AABB1-A0DA-4B66-A37F-A99FD13D58AD-160x153.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">At his daughter’s request, P.LOCZ’s made a miniature replica of Wienerschnitzel near Roosevelt Park in San Jose. \u003ccite>(Courtesy P.LOCZ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His miniaturist work began in 2019, right before the pandemic, when he and his now 11-year-old daughter entered a contest for model car building. They placed second, inspiring P.LOCZ to elevate his craft.\u003c/p>\n\u003cp>When he asked his daughter what they should do next, she suggested \u003ca href=\"https://www.instagram.com/p/C0YMw2FOTBS/?img_index=1\">the Wienerschnitzel near Roosevelt Park\u003c/a> in San Jose that they often visited together. It became their first first-place model of miniature art.\u003c/p>\n\u003cp>“Now we win first place every time,” he says. “I do it for my daughter.”\u003c/p>\n\u003cp>[aside postID='arts_13951001']\u003ca href=\"https://www.instagram.com/1culture_/\">1 Culture Gallery\u003c/a> discovered him shortly afterward. P.LOCZ credits \u003ca href=\"https://www.kqed.org/arts/13923743/1culture-gallery-san-jose-graffiti-murals-andrew-espino\">the community-rooted San Jose gallery\u003c/a> and their co-owner, Andrew Espino, for pushing him to reach his maximum output. The gallery began featuring him as a regular artist, and encouraged him to pursue miniaturism more seriously.\u003c/p>\n\u003cp>Recently, P.LOCZ’s work was exhibited at the California Automobile Museum in Sacramento — where he spent a few years as an adolescent before moving back to San Jose — for their special exhibit \u003ca href=\"https://www.calautomuseum.org/special-exhibit-lowriders\">\u003ci>The Art of Lowriding\u003c/i>\u003c/a>. Titled “Boulevard of Dreams,” the portrayal honors San Jose’s Willow Street, the home of \u003ca href=\"https://www.instagram.com/lowridermagazine/?hl=en\">\u003ci>Lowrider \u003c/i>\u003cem>Magazine\u003c/em>\u003c/a>, which originated at San Jose State University in 1977 partially as a result of the Chicano Rights Movement. “I wanted to make sure that’s known,” he says. “It’s a big part of our history here.”\u003c/p>\n\u003cfigure id=\"attachment_13954430\" class=\"wp-caption alignnone\" style=\"max-width: 1079px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954430\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156.jpg\" alt=\"an artist stands with his family and an art gallery owner after receiving a check for winning first place in an art contest\" width=\"1079\" height=\"1394\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156.jpg 1079w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-800x1034.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-1020x1318.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-768x992.jpg 768w\" sizes=\"(max-width: 1079px) 100vw, 1079px\">\u003cfigcaption class=\"wp-caption-text\">P.LOCZ (center left) stands with his partner, his daughter and Andrew Espino (far left) after winning first place in an art competition. \u003ccite>(Courtesy P.LOCZ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of his most controversially received pieces depicts a Chicano playing handball and being accosted by a San Jose police officer, who has his gun drawn. The piece was inspired by real-life experiences that he’s witnessed of community members being wrongly identified by SJPD officers, he says. \u003c/p>\n\u003cp>After finishing, he knew he had to incorporate his city. So went to the actual handball court and asked a local resident to tag it.\u003c/p>\n\u003cp>“My art,” he explains, “is to represent voices that aren’t always heard.”\u003c/p>\n\u003cp>\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\">\u003ci>P.LOCZ’s miniature art can be found at galleries and museums around the Bay Area. \u003c/i>\u003cem>For more, see \u003ca href=\"https://www.instagram.com/_p.locz_/?hl=en\">his Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With a granular attention to detail, P.LOCZ’s miniature art honors his city’s cultural history.","status":"publish","parent":0,"modified":1711041241,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":899},"headData":{"title":"This San Jose Rapper Recreates the Streets in Hyper-Realistic Dioramas | KQED","description":"With a granular attention to detail, P.LOCZ’s miniature art honors his city’s cultural history.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This San Jose Rapper Recreates the Streets in Hyper-Realistic Dioramas","datePublished":"2024-03-21T17:09:22.000Z","dateModified":"2024-03-21T17:14:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"WpOldSlug":"this-san-jose-rapper-recreates-the-streets-in-hyper-realistic-dioramas","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954422/san-jose-rapper-plocz-dioramas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you traverse the Bay Area on foot, you notice everything from a different angle: the weeds sprouting through concrete, discarded blunt guts; the familiar person roaming your block. You gain a deeper understanding, if not appreciation, for it all.\u003c/p>\n\u003cp>Growing up in South San Jose without a car, Alejandro Aroz spent decades interacting with and memorizing the textures of its innumerable street corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13952796","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“I’ve been on foot my whole life, looking at my environment, and there’s so much in the Bay Area’s streets to look at,” the 32-year-old says. “I’m always taking notes, observing, bringing that into attention.”\u003c/p>\n\u003cp>By day, Aroz — who is Mexican American, Native American and Filipino — works as a sheet metal estimator, with a client list that includes tech companies, BART and the Golden State Warriors. But once he clocks out, he transforms into his artistic alter ego: \u003ca href=\"https://www.instagram.com/_p.locz_/?hl=en\">P.LOCZ\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13954434\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954434\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/A7F48BC4-F76D-43CE-B4BA-991292A83EBF.jpg\" alt=\"A man in a black hoodie and cap holds a small diorama of an art gallery storefront, standing in front of the same art gallery in real life\" width=\"720\" height=\"706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/A7F48BC4-F76D-43CE-B4BA-991292A83EBF.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/A7F48BC4-F76D-43CE-B4BA-991292A83EBF-160x157.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">P.LOCZ stands in front of San Jose’s 1 Culture Gallery with his replica of the storefront. The artist largely credits the gallery for his breakout success. \u003ccite>(Courtesy P.LOCZ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As P.LOCZ, Aroz raps, produces and illustrates. But most impressively — and unlike any other Bay Area rapper — he makes intricate dioramas as a proud “miniaturist.”\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>“Miniature art is really my lane,” he says. “With Bay Area music, there’s so many people trying to get to the top, you won’t always make it very far. But being in my own lane without anyone else in it, it was like ‘Woah, let me chase this instead of something everyone else is chasing.’”\u003c/p>\n\u003cp>Ever seen a diorama as a school project or in a museum exhibit? That’s what P.LOCZ does, except that his miniaturism is sprinkled with hella Bay Area game and street-level savvy that showcases the region’s most underappreciated communities, public figures, landmarks and cultural institutions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13953330","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>There’s \u003ca href=\"https://www.instagram.com/p/Cv3h9MZOGrx/\">the Barrio Lomas tribute\u003c/a> he made after being invited to the San Jose Chicano group’s reunion and learning about their history. There’s also \u003ca href=\"https://www.instagram.com/p/Csb_gFcrjai/\">the Del Monte water tower\u003c/a>, from the San Jose cannery where his grandmother once worked, which was shown at an exhibit honoring cannery workers. \u003c/p>\n\u003cp>Perhaps his most well-known work to date is a miniaturized depiction of a \u003ca href=\"https://www.instagram.com/p/C28E7JevDki/?img_index=1\">mural honoring The Jacka on 94th and MacArthur\u003c/a> in East Oakland, which he was commissioned to create for \u003ca href=\"https://www.kqed.org/arts/13951091/the-jacka-art-experience-documentary\">The Jacka’s tribute art show\u003c/a> in January.\u003c/p>\n\u003cp>What P.LOCZ does requires patience, intense technical skill and a granular attunement to detail. He visits every site, measures every angle and meticulously calculates the proper scale and sizing. Then, he incorporates the lowriders, graffiti and even sidewalk erosion to bring his dioramas to life. \u003c/p>\n\u003cfigure id=\"attachment_13954431\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954431\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/292AABB1-A0DA-4B66-A37F-A99FD13D58AD.jpg\" alt=\"a miniature replica of Wienerschnitzel is displayed in front of an actual Wienerschnitzel\" width=\"720\" height=\"689\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/292AABB1-A0DA-4B66-A37F-A99FD13D58AD.jpg 720w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/292AABB1-A0DA-4B66-A37F-A99FD13D58AD-160x153.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">At his daughter’s request, P.LOCZ’s made a miniature replica of Wienerschnitzel near Roosevelt Park in San Jose. \u003ccite>(Courtesy P.LOCZ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His miniaturist work began in 2019, right before the pandemic, when he and his now 11-year-old daughter entered a contest for model car building. They placed second, inspiring P.LOCZ to elevate his craft.\u003c/p>\n\u003cp>When he asked his daughter what they should do next, she suggested \u003ca href=\"https://www.instagram.com/p/C0YMw2FOTBS/?img_index=1\">the Wienerschnitzel near Roosevelt Park\u003c/a> in San Jose that they often visited together. It became their first first-place model of miniature art.\u003c/p>\n\u003cp>“Now we win first place every time,” he says. “I do it for my daughter.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13951001","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ca href=\"https://www.instagram.com/1culture_/\">1 Culture Gallery\u003c/a> discovered him shortly afterward. P.LOCZ credits \u003ca href=\"https://www.kqed.org/arts/13923743/1culture-gallery-san-jose-graffiti-murals-andrew-espino\">the community-rooted San Jose gallery\u003c/a> and their co-owner, Andrew Espino, for pushing him to reach his maximum output. The gallery began featuring him as a regular artist, and encouraged him to pursue miniaturism more seriously.\u003c/p>\n\u003cp>Recently, P.LOCZ’s work was exhibited at the California Automobile Museum in Sacramento — where he spent a few years as an adolescent before moving back to San Jose — for their special exhibit \u003ca href=\"https://www.calautomuseum.org/special-exhibit-lowriders\">\u003ci>The Art of Lowriding\u003c/i>\u003c/a>. Titled “Boulevard of Dreams,” the portrayal honors San Jose’s Willow Street, the home of \u003ca href=\"https://www.instagram.com/lowridermagazine/?hl=en\">\u003ci>Lowrider \u003c/i>\u003cem>Magazine\u003c/em>\u003c/a>, which originated at San Jose State University in 1977 partially as a result of the Chicano Rights Movement. “I wanted to make sure that’s known,” he says. “It’s a big part of our history here.”\u003c/p>\n\u003cfigure id=\"attachment_13954430\" class=\"wp-caption alignnone\" style=\"max-width: 1079px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954430\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156.jpg\" alt=\"an artist stands with his family and an art gallery owner after receiving a check for winning first place in an art contest\" width=\"1079\" height=\"1394\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156.jpg 1079w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-800x1034.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-1020x1318.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-160x207.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/3C4A0F16-713E-47D6-B897-DA92CBF26156-768x992.jpg 768w\" sizes=\"(max-width: 1079px) 100vw, 1079px\">\u003cfigcaption class=\"wp-caption-text\">P.LOCZ (center left) stands with his partner, his daughter and Andrew Espino (far left) after winning first place in an art competition. \u003ccite>(Courtesy P.LOCZ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of his most controversially received pieces depicts a Chicano playing handball and being accosted by a San Jose police officer, who has his gun drawn. The piece was inspired by real-life experiences that he’s witnessed of community members being wrongly identified by SJPD officers, he says. \u003c/p>\n\u003cp>After finishing, he knew he had to incorporate his city. So went to the actual handball court and asked a local resident to tag it.\u003c/p>\n\u003cp>“My art,” he explains, “is to represent voices that aren’t always heard.”\u003c/p>\n\u003cp>\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\">\u003ci>P.LOCZ’s miniature art can be found at galleries and museums around the Bay Area. \u003c/i>\u003cem>For more, see \u003ca href=\"https://www.instagram.com/_p.locz_/?hl=en\">his Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954422/san-jose-rapper-plocz-dioramas","authors":["11748"],"categories":["arts_1","arts_835","arts_70"],"tags":["arts_8505","arts_10278","arts_2855","arts_877","arts_3178","arts_1084","arts_3001","arts_21896"],"featImg":"arts_13954555","label":"arts"},"arts_13954374":{"type":"posts","id":"arts_13954374","meta":{"index":"posts_1591205157","site":"arts","id":"13954374","score":null,"sort":[1710960389000]},"guestAuthors":[],"slug":"suhoor-fest-san-jose-ramadan-el-halal-amigos","title":"San Jose’s Massive Suhoor Fest Is a Paradise for Halal Food Lovers","publishDate":1710960389,"format":"standard","headTitle":"San Jose’s Massive Suhoor Fest Is a Paradise for Halal Food Lovers | KQED","labelTerm":{},"content":"\u003cp>Picture this scene at midnight: You pull into a San Jose parking lot that’s been converted, for one night only, into what \u003ca href=\"https://www.instagram.com/elhalalamigos/\">El Halal Amigos’\u003c/a> Hashim Abdelfattah describes as a “giant, man-made city.” In every direction, masses of people gather under the stars to mingle with friends, rummage through clothing stalls, listen to Arabic music, sip on free chai samples and, of course, wait in line at one of the many food stalls serving halal dishes from all across the Islamic diaspora.\u003c/p>\n\u003cp>Welcome to \u003ca href=\"https://www.instagram.com/p/C4jlfKjxPwm/\">Suhoor Fest\u003c/a>, an annual food-focused, late-night \u003ca href=\"https://www.kqed.org/news/11979258/ramadan-2024-where-to-join-iftars-and-suhoors-in-the-bay-area\">Ramadan celebration\u003c/a> co-organized by \u003ca href=\"https://www.halalfest.com/\">Halal Fest\u003c/a> and El Halal Amigos. Now in its third year, the festival’s 2024 edition will take place on Saturday, March 23, from 11 p.m. to 5 a.m., at the \u003ca href=\"https://www.saba-igc.org/\">SABA Center\u003c/a> in North San Jose. It’s by far the largest event of its kind here in the Bay Area. All told, about 25,000 people attended last year’s event, Abdelfattah estimates. This year, he expects the turnout to be that big again — if not bigger.\u003c/p>\n\u003cp>“It feels like the entire Muslim population of California comes out,” Abdelfattah says. “I kid you not: It’s like walking into a 49ers game. It shocks me every year.”\u003c/p>\n\u003cp>[aside postID='news_11979258,arts_13952384,arts_13950577']Suhoor, of course, refers to the last meal that observant Muslims eat each night \u003ca href=\"https://www.kqed.org/forum/2010101892659/ramadan-a-time-to-fast-but-also-a-time-to-celebrate-food\">during Ramadan\u003c/a>, in the early pre-dawn hours before they begin their fast for the day. In areas with a large Muslim population, it has become quite common for local businesses and community organizations to throw this kind of communal suhoor food festival — though few in the U.S. are on the same scale as San Jose’s Suhoor Fest.\u003c/p>\n\u003cp>Abdelfattah, who is, in many ways, the \u003ca href=\"https://www.instagram.com/p/C4pohflL4zl/\">public face\u003c/a> of the South Bay’s vibrant halal food community, says there are about 10 food vendors who have signed up to sell at Suhoor Fest so far, serving a diverse range of cuisines that includes \u003ca href=\"https://www.instagram.com/psphillys/\">Philly cheesesteaks\u003c/a>, \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Nigerian jollof rice\u003c/a>, \u003ca href=\"https://www.instagram.com/bombziesbbq/\">Asian-style barbecue\u003c/a>, \u003ca href=\"https://www.instagram.com/chaihojaicart/\">chai\u003c/a> and even halal boba. Abdelfattah, for his part, says El Halal Amigos is prepared to serve thousands of tacos that night, offering a stripped-down version of its menu in order to accommodate the long lines and large crowd.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ultimately, the underlying reason for the gathering is spiritual, Abdelfattah explains. So, another big part of Suhoor Fest happens at the end of the night, when everyone comes together to pray at sunrise.\u003c/p>\n\u003cfigure id=\"attachment_13954384\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954384\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito.jpg\" alt=\"Foil-wrapped breakfast burrito cut in half to show its cheesy interior. A tub of orange salsa on the side.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Each year for Ramadan, hungry customers line up around the block for El Halal Amigos’ breakfast burrito — served until 3 a.m. on select Saturdays. \u003ccite>(Courtesy of Hashim Abdelfattah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Abdelfattah, Suhoor Fest is just one part of his business’s Ramadan plans. Like many other \u003ca href=\"https://www.kqed.org/news/11979258/ramadan-2024-where-to-join-iftars-and-suhoors-in-the-bay-area\">Muslim-owned restaurants in the region\u003c/a>, El Halal Amigos is keeping special hours during Ramadan (one hour later than normal) and passing out free dates at sunset for iftar. The popular halal Mexican spot will also host its own suhoor event on Saturday nights, staying open until 3 a.m. to serve special breakfast burritos — with eggs, potatoes, halal beef bacon, scrambled eggs and a choice of meat — in addition to the full regular menu.\u003c/p>\n\u003cp>“Every year we have a line around the corner starting at midnight,” Abdelfattah 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>\u003ci>\u003ca href=\"https://www.instagram.com/p/C4jlfKjxPwm/\">Suhoor Fest\u003c/a> will take place on Saturday, March 23, from 11 p.m.–5 a.m., in the parking lot of the SABA Islamic Center (4415 Fortran Ct., San Jose). \u003ca href=\"https://www.instagram.com/elhalalamigos/\">El Halal Amigos\u003c/a> is located at 1100 Lincoln Avenue in San Jose. For its Suhoor Nights series during Ramadan, the restaurant will serve breakfast burritos on March 23 and March 30, and crunchy tacos on April 6 — from 10 p.m. to 3 a.m. on each of those Saturday nights.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"‘It’s like you’re walking into a 49ers game.’","status":"publish","parent":0,"modified":1710983637,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":658},"headData":{"title":"San Jose's Suhoor Fest Draws Thousands of Halal Food Lovers | KQED","description":"‘It’s like you’re walking into a 49ers game.’","ogTitle":"San Jose’s Massive Suhoor Fest Is a Paradise for Halal Food Lovers","ogDescription":"","ogImgId":"","twTitle":"San Jose’s Massive Suhoor Fest Is a Paradise for Halal Food Lovers","twDescription":"","twImgId":"","socialTitle":"San Jose's Suhoor Fest Draws Thousands of Halal Food Lovers %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Jose’s Massive Suhoor Fest Is a Paradise for Halal Food Lovers","datePublished":"2024-03-20T18:46:29.000Z","dateModified":"2024-03-21T01:13:57.000Z","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,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954374/suhoor-fest-san-jose-ramadan-el-halal-amigos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Picture this scene at midnight: You pull into a San Jose parking lot that’s been converted, for one night only, into what \u003ca href=\"https://www.instagram.com/elhalalamigos/\">El Halal Amigos’\u003c/a> Hashim Abdelfattah describes as a “giant, man-made city.” In every direction, masses of people gather under the stars to mingle with friends, rummage through clothing stalls, listen to Arabic music, sip on free chai samples and, of course, wait in line at one of the many food stalls serving halal dishes from all across the Islamic diaspora.\u003c/p>\n\u003cp>Welcome to \u003ca href=\"https://www.instagram.com/p/C4jlfKjxPwm/\">Suhoor Fest\u003c/a>, an annual food-focused, late-night \u003ca href=\"https://www.kqed.org/news/11979258/ramadan-2024-where-to-join-iftars-and-suhoors-in-the-bay-area\">Ramadan celebration\u003c/a> co-organized by \u003ca href=\"https://www.halalfest.com/\">Halal Fest\u003c/a> and El Halal Amigos. Now in its third year, the festival’s 2024 edition will take place on Saturday, March 23, from 11 p.m. to 5 a.m., at the \u003ca href=\"https://www.saba-igc.org/\">SABA Center\u003c/a> in North San Jose. It’s by far the largest event of its kind here in the Bay Area. All told, about 25,000 people attended last year’s event, Abdelfattah estimates. This year, he expects the turnout to be that big again — if not bigger.\u003c/p>\n\u003cp>“It feels like the entire Muslim population of California comes out,” Abdelfattah says. “I kid you not: It’s like walking into a 49ers game. It shocks me every year.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11979258,arts_13952384,arts_13950577","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Suhoor, of course, refers to the last meal that observant Muslims eat each night \u003ca href=\"https://www.kqed.org/forum/2010101892659/ramadan-a-time-to-fast-but-also-a-time-to-celebrate-food\">during Ramadan\u003c/a>, in the early pre-dawn hours before they begin their fast for the day. In areas with a large Muslim population, it has become quite common for local businesses and community organizations to throw this kind of communal suhoor food festival — though few in the U.S. are on the same scale as San Jose’s Suhoor Fest.\u003c/p>\n\u003cp>Abdelfattah, who is, in many ways, the \u003ca href=\"https://www.instagram.com/p/C4pohflL4zl/\">public face\u003c/a> of the South Bay’s vibrant halal food community, says there are about 10 food vendors who have signed up to sell at Suhoor Fest so far, serving a diverse range of cuisines that includes \u003ca href=\"https://www.instagram.com/psphillys/\">Philly cheesesteaks\u003c/a>, \u003ca href=\"https://www.instagram.com/jollofkitchen/\">Nigerian jollof rice\u003c/a>, \u003ca href=\"https://www.instagram.com/bombziesbbq/\">Asian-style barbecue\u003c/a>, \u003ca href=\"https://www.instagram.com/chaihojaicart/\">chai\u003c/a> and even halal boba. Abdelfattah, for his part, says El Halal Amigos is prepared to serve thousands of tacos that night, offering a stripped-down version of its menu in order to accommodate the long lines and large crowd.\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>Ultimately, the underlying reason for the gathering is spiritual, Abdelfattah explains. So, another big part of Suhoor Fest happens at the end of the night, when everyone comes together to pray at sunrise.\u003c/p>\n\u003cfigure id=\"attachment_13954384\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954384\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito.jpg\" alt=\"Foil-wrapped breakfast burrito cut in half to show its cheesy interior. A tub of orange salsa on the side.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/elhalalamigos-breakfastburrito-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Each year for Ramadan, hungry customers line up around the block for El Halal Amigos’ breakfast burrito — served until 3 a.m. on select Saturdays. \u003ccite>(Courtesy of Hashim Abdelfattah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Abdelfattah, Suhoor Fest is just one part of his business’s Ramadan plans. Like many other \u003ca href=\"https://www.kqed.org/news/11979258/ramadan-2024-where-to-join-iftars-and-suhoors-in-the-bay-area\">Muslim-owned restaurants in the region\u003c/a>, El Halal Amigos is keeping special hours during Ramadan (one hour later than normal) and passing out free dates at sunset for iftar. The popular halal Mexican spot will also host its own suhoor event on Saturday nights, staying open until 3 a.m. to serve special breakfast burritos — with eggs, potatoes, halal beef bacon, scrambled eggs and a choice of meat — in addition to the full regular menu.\u003c/p>\n\u003cp>“Every year we have a line around the corner starting at midnight,” Abdelfattah 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>\u003ci>\u003ca href=\"https://www.instagram.com/p/C4jlfKjxPwm/\">Suhoor Fest\u003c/a> will take place on Saturday, March 23, from 11 p.m.–5 a.m., in the parking lot of the SABA Islamic Center (4415 Fortran Ct., San Jose). \u003ca href=\"https://www.instagram.com/elhalalamigos/\">El Halal Amigos\u003c/a> is located at 1100 Lincoln Avenue in San Jose. For its Suhoor Nights series during Ramadan, the restaurant will serve breakfast burritos on March 23 and March 30, and crunchy tacos on April 6 — from 10 p.m. to 3 a.m. on each of those Saturday nights.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954374/suhoor-fest-san-jose-ramadan-el-halal-amigos","authors":["11743"],"programs":["arts_140"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_21762","arts_14985","arts_1084","arts_585"],"featImg":"arts_13954410","label":"source_arts_13954374"},"arts_13954112":{"type":"posts","id":"arts_13954112","meta":{"index":"posts_1591205157","site":"arts","id":"13954112","score":null,"sort":[1710450035000]},"guestAuthors":[],"slug":"orale-taco-truck-san-jose-late-night-pancakes-midnight-diners","title":"This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m.","publishDate":1710450035,"format":"aside","headTitle":"This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m. | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13954115\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg\" alt=\"Illustration: In a tented dining area, a man holds a large shrimp taco while his companion stuffs a huarache into his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Orale taco truck is open — and stays busy — until 3 a.m. on the weekends. It’s located in the Alum Rock neighborhood in Eastside San Jose. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>The party is in full swing when we pull up to the \u003ca href=\"https://www.instagram.com/oraletaqueria2022/?hl=en\">Orale\u003c/a> taco truck at 11 o’clock on a drizzly Friday night, in a tire shop parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose\u003c/a>. The tented, ad hoc dining area has the festive, easygoing bustle of a backyard barbecue, all lit up with string lights. Off to the side, a taquero grills up a massive batch of carne asada, perfuming the air with the smell of sizzling fat.\u003c/p>\n\u003cp>We drove out to this stretch of strip malls on Alum Rock because we’d heard that Orale stays open until 3 a.m. on the weekend — and, in fact, does a brisk business \u003ca href=\"https://www.instagram.com/p/Cy-n3XKuyzk/?hl=en\">all the way until 3\u003c/a>. And so it does: When we arrive, the line runs seven or eight customers deep. It only gets longer the further into the night we go.\u003c/p>\n\u003cp>Orale belongs to that new-school brand of taquerias and taco trucks we have here in the Bay, with the kind of wide-ranging menu that seems to encompass every Mexican street food trend to hit our region. In the mood for consomé-drenched \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>? An \u003ca href=\"https://www.kqed.org/arts/13931115/tacos-el-rulas-richmond-taco-truck-alambre-papa-loca-instagram-food-influencer\">alambre\u003c/a>? A \u003ca href=\"https://www.instagram.com/p/CwJGFbgpXHG/\">bacon-wrapped hot dog\u003c/a> topped with everything under the sun? Orale has it all.\u003c/p>\n\u003cp>At the same time, the place doesn’t seem to have caught that social media–induced sickness where every burrito needs to be the \u003ca href=\"https://www.kqed.org/arts/13952597/worlds-largest-burrito-guinness-record-la-costena-mountain-view\">longest of all-time\u003c/a> and every plate gets drowned in an unconscionable amount of salsa — all \u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">for the sake of the ’gram\u003c/a>. Orale serves some big-ass tacos, but they’re sensibly constructed and just darn tasty.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The flashiest menu item is probably the “mar y tierra” surf-and-turf taco, tailor-made for the kind of indulgent eater who thinks no steak dinner is complete without a broiled lobster tail. In this case, the “surf” consists of plump, well-seasoned grilled shrimp, which come draped, deliciously, over a layer of juicy carne asada, then topped with guacamole.\u003c/p>\n\u003cp>My favorite, however, is Orale’s tripas taco, for which the cow’s small intestines are cooked in their own fat until they reach textural perfection: crispy on the outside but not over-fried, so the inside retains its softness and chew. Topped with a drizzle of spicy orange salsa to cut into the slight gaminess of the meat, it’s one of the best versions I’ve ever had.\u003c/p>\n\u003cfigure id=\"attachment_13954117\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954117\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg\" alt=\"Illustration: Diners sit at folding tables set up under a white tent on a drizzly night while others line up outside a taco truck to order their food.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up in the parking lot of a tire shop, the taco truck features a quintessential Bay Area crowd and vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Orale is also notable for its variety of masa-based specialties, like its huaraches — crunchy, slipper-shaped masa shells topped with lettuce, tomato, sliced avocado, crema, refried beans and your protein of choice. The vegetables are so fresh, you can almost order the dish as a (massive) “salad,” to balance out your meal.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13953224,arts_13953702,arts_13904835']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Funny as it sounds, one of the main reasons we had driven out to Orale is because we heard that it also serves little pancakes, and late-night dessert (or breakfast??) options are a particular rarity. In this respect, too, Orale didn’t let us down. Next to the truck, they set up a couple of portable molded pancake griddles, where they’ll cook you a batch to order: nine little pancakes or 25 \u003ci>even tinier\u003c/i> pancakes for $10, each one flipped with a toothpick like a \u003ca href=\"https://www.youtube.com/watch?v=G845YGiLwaw\">Japanese takoyaki maker\u003c/a>. Then they dress them with whatever you pick from the toppings bar — I chose strawberries, condensed milk, cajeta and, why not, some smashed up Fruity Pebbles.\u003c/p>\n\u003cp>My friends, these were a delight. I don’t know if it was the lateness of the hour or the makeshift nature of the setting, but I can’t recall the last time I enjoyed a plate of pancakes so much — when the pancakes were so hot and fluffy and well-browned on the edges. It made me want to start a campaign for more street-side pancake vendors everywhere, or at least for one within walking distance of my home. Since it often takes a while for taco orders at Orale to come out, my advice is to go dessert-first. Have some pancakes while you wait.\u003c/p>\n\u003cp>Indeed, by the time we’d finished, the wait time for tacos was easily half an hour, and the line showed no sign of thinning out. But the vibe at Orale is so pleasant — so \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">quintessentially San Jose\u003c/a>, with an almost perfectly diverse crowd of twenty- and thirtysomethings (Latino, Black, Asian American) — that no one seems particularly pressed. Everyone is content to chill and make small talk with their neighbors at the long communal folding tables. About how great those tripitas are. And what a perfect time it is to be out here, eating this food, enjoying this night in the Bay.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/oraletaqueria2022/\">Orale\u003c/a> is located at 2240 Alum Rock Ave. in San Jose. It’s open Monday through Thursday from 5:30 p.m.–1 a.m., Friday and Saturday from 5:30 p.m.–3 a.m. and Sunday from 1 p.m.–1 a.m. Cash only.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Orale is the quintessential Bay Area late-night street food spot.","status":"publish","parent":0,"modified":1710735131,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":966},"headData":{"title":"This Late-Night San Jose Taco Truck Slings Tiny Pancakes Until 3 a.m. | KQED","description":"Orale is the quintessential Bay Area late-night street food spot.","ogTitle":"This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m.","ogDescription":"","ogImgId":"arts_13954114","twTitle":"This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m.","twDescription":"","twImgId":"arts_13954114","socialTitle":"This Late-Night San Jose Taco Truck Slings Tiny Pancakes Until 3 a.m. %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This San Jose Food Truck Slings Tiny Pancakes and Big-Ass Tacos Until 3 a.m.","datePublished":"2024-03-14T21:00:35.000Z","dateModified":"2024-03-18T04:12:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13954112/orale-taco-truck-san-jose-late-night-pancakes-midnight-diners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13954115\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954115\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg\" alt=\"Illustration: In a tented dining area, a man holds a large shrimp taco while his companion stuffs a huarache into his mouth.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Orale1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Orale taco truck is open — and stays busy — until 3 a.m. on the weekends. It’s located in the Alum Rock neighborhood in Eastside San Jose. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and artist Thien Pham. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>The party is in full swing when we pull up to the \u003ca href=\"https://www.instagram.com/oraletaqueria2022/?hl=en\">Orale\u003c/a> taco truck at 11 o’clock on a drizzly Friday night, in a tire shop parking lot in Eastside \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose\u003c/a>. The tented, ad hoc dining area has the festive, easygoing bustle of a backyard barbecue, all lit up with string lights. Off to the side, a taquero grills up a massive batch of carne asada, perfuming the air with the smell of sizzling fat.\u003c/p>\n\u003cp>We drove out to this stretch of strip malls on Alum Rock because we’d heard that Orale stays open until 3 a.m. on the weekend — and, in fact, does a brisk business \u003ca href=\"https://www.instagram.com/p/Cy-n3XKuyzk/?hl=en\">all the way until 3\u003c/a>. And so it does: When we arrive, the line runs seven or eight customers deep. It only gets longer the further into the night we go.\u003c/p>\n\u003cp>Orale belongs to that new-school brand of taquerias and taco trucks we have here in the Bay, with the kind of wide-ranging menu that seems to encompass every Mexican street food trend to hit our region. In the mood for consomé-drenched \u003ca href=\"https://sf.eater.com/2019/11/21/20937687/el-garage-quesabirria-birria-taco-richmond-instagram\">quesabirria\u003c/a>? An \u003ca href=\"https://www.kqed.org/arts/13931115/tacos-el-rulas-richmond-taco-truck-alambre-papa-loca-instagram-food-influencer\">alambre\u003c/a>? A \u003ca href=\"https://www.instagram.com/p/CwJGFbgpXHG/\">bacon-wrapped hot dog\u003c/a> topped with everything under the sun? Orale has it all.\u003c/p>\n\u003cp>At the same time, the place doesn’t seem to have caught that social media–induced sickness where every burrito needs to be the \u003ca href=\"https://www.kqed.org/arts/13952597/worlds-largest-burrito-guinness-record-la-costena-mountain-view\">longest of all-time\u003c/a> and every plate gets drowned in an unconscionable amount of salsa — all \u003ca href=\"https://www.kqed.org/arts/13936325/social-media-biggest-pupusas-burritos-instagram-tiktok-latinextravagant-bay-area\">for the sake of the ’gram\u003c/a>. Orale serves some big-ass tacos, but they’re sensibly constructed and just darn tasty.\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 flashiest menu item is probably the “mar y tierra” surf-and-turf taco, tailor-made for the kind of indulgent eater who thinks no steak dinner is complete without a broiled lobster tail. In this case, the “surf” consists of plump, well-seasoned grilled shrimp, which come draped, deliciously, over a layer of juicy carne asada, then topped with guacamole.\u003c/p>\n\u003cp>My favorite, however, is Orale’s tripas taco, for which the cow’s small intestines are cooked in their own fat until they reach textural perfection: crispy on the outside but not over-fried, so the inside retains its softness and chew. Topped with a drizzle of spicy orange salsa to cut into the slight gaminess of the meat, it’s one of the best versions I’ve ever had.\u003c/p>\n\u003cfigure id=\"attachment_13954117\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954117\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg\" alt=\"Illustration: Diners sit at folding tables set up under a white tent on a drizzly night while others line up outside a taco truck to order their food.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/orale2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set up in the parking lot of a tire shop, the taco truck features a quintessential Bay Area crowd and vibe. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Orale is also notable for its variety of masa-based specialties, like its huaraches — crunchy, slipper-shaped masa shells topped with lettuce, tomato, sliced avocado, crema, refried beans and your protein of choice. The vegetables are so fresh, you can almost order the dish as a (massive) “salad,” to balance out your meal.\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_13953224,arts_13953702,arts_13904835","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Funny as it sounds, one of the main reasons we had driven out to Orale is because we heard that it also serves little pancakes, and late-night dessert (or breakfast??) options are a particular rarity. In this respect, too, Orale didn’t let us down. Next to the truck, they set up a couple of portable molded pancake griddles, where they’ll cook you a batch to order: nine little pancakes or 25 \u003ci>even tinier\u003c/i> pancakes for $10, each one flipped with a toothpick like a \u003ca href=\"https://www.youtube.com/watch?v=G845YGiLwaw\">Japanese takoyaki maker\u003c/a>. Then they dress them with whatever you pick from the toppings bar — I chose strawberries, condensed milk, cajeta and, why not, some smashed up Fruity Pebbles.\u003c/p>\n\u003cp>My friends, these were a delight. I don’t know if it was the lateness of the hour or the makeshift nature of the setting, but I can’t recall the last time I enjoyed a plate of pancakes so much — when the pancakes were so hot and fluffy and well-browned on the edges. It made me want to start a campaign for more street-side pancake vendors everywhere, or at least for one within walking distance of my home. Since it often takes a while for taco orders at Orale to come out, my advice is to go dessert-first. Have some pancakes while you wait.\u003c/p>\n\u003cp>Indeed, by the time we’d finished, the wait time for tacos was easily half an hour, and the line showed no sign of thinning out. But the vibe at Orale is so pleasant — so \u003ca href=\"https://www.kqed.org/arts/13904835/san-jose-immigrant-food\">quintessentially San Jose\u003c/a>, with an almost perfectly diverse crowd of twenty- and thirtysomethings (Latino, Black, Asian American) — that no one seems particularly pressed. Everyone is content to chill and make small talk with their neighbors at the long communal folding tables. About how great those tripitas are. And what a perfect time it is to be out here, eating this food, enjoying this night in the Bay.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.instagram.com/oraletaqueria2022/\">Orale\u003c/a> is located at 2240 Alum Rock Ave. in San Jose. It’s open Monday through Thursday from 5:30 p.m.–1 a.m., Friday and Saturday from 5:30 p.m.–3 a.m. and Sunday from 1 p.m.–1 a.m. Cash only.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954112/orale-taco-truck-san-jose-late-night-pancakes-midnight-diners","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_14985","arts_1084","arts_12982","arts_14984","arts_21928"],"featImg":"arts_13954114","label":"source_arts_13954112"},"arts_13953330":{"type":"posts","id":"arts_13953330","meta":{"index":"posts_1591205157","site":"arts","id":"13953330","score":null,"sort":[1709764589000]},"guestAuthors":[],"slug":"hash-n-dash-breakfast-sandwiches-pop-up-san-jose-new-location","title":"San Jose’s Viral Breakfast Pop-Up Is Reborn After County Attempts to Shut It Down","publishDate":1709764589,"format":"standard","headTitle":"San Jose’s Viral Breakfast Pop-Up Is Reborn After County Attempts to Shut It Down | KQED","labelTerm":{},"content":"\u003cp>[dropcap]P[/dropcap]icture a drizzly Bay Area afternoon, when you’d rather rain-check your plans and stay bundled up indoors. Picture the gray, dreary sky as you trek down 880 over slick pavement, the tired weight of a wintry Sunday knocking inside your head.\u003c/p>\n\u003cp>Now, picture all of that instantly dissolving when you take your first bite of a warm breakfast sandwich served by a dude wearing sunglasses beneath a dark canopy tent.\u003c/p>\n\u003cp>It’s a formula that San Jose’s Brandon Salmon has mastered with his viral breakfast pop-up, \u003ca href=\"https://www.instagram.com/hashndashsj/?hl=en\">Hash N Dash\u003c/a>.\u003c/p>\n\u003cp>Serving a small selection of smash burger–style breakfast sandwiches at any hour of the day, Salmon has carved out a definitive lane as Silicon Valley’s sausage-egg-and-cheese-on-English-muffin god — with regular appearances outside of San Jose’s coffee shops, and occasionally at breweries and wineries around the greater Bay Area.\u003c/p>\n\u003cp>This isn’t some \u003ca href=\"https://www.instagram.com/p/C1xPLS8P0_C/\">McDonald’s warmed-in-the-microwave kind of breakfast sandwich\u003c/a> with a whimper of Canadian bacon in it. This is a full-on sausage patty mashed onto a searing grill then dressed with maple syrup, griddled sweet onions, Tapatio-spiked mayo, melted American cheese and a yolk-bursting soft-boiled egg, all chewily layered inside a toasted English muffin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s the kind of out-of-body Northern California food experience where — after the smoke-sizzle clears and the flavors have melted into your system — you might hear Mac Dre’s “Not My Job” slapping from a nearby portable speaker. (If Hash N Dash was ever in need of a motto, a remix of \u003ca href=\"https://www.youtube.com/watch?v=rZgWrovjAAI\">what Mac Dre articulated in 2004\u003c/a> would suffice: “I can make you a breakfast sandwich, but anything else, not my job”).\u003c/p>\n\u003cfigure id=\"attachment_13953461\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg\" alt=\"an outdoor cook smashes sausage patties into a searing grill\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The “408 Smash” is the main attraction at Hash N Dash. Brandon Salmon prides himself in keeping his food station clean and his ingredients simple. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, despite Hash N Dash’s underground success — which peaked in January when \u003ca href=\"https://www.instagram.com/p/C2c7Xfpvnm5/\">a video of its “408 Smash” sando accrued over 1 million views\u003c/a>, driving in hundreds of new customers per day — Santa Clara County temporarily banned Salmon and his small crew from operating on February 8.\u003c/p>\n\u003cp>Salmon says he has been slanging breakfast around San Jose using the same methods since December of 2021. Now, he has to rethink his approach in his hometown, after county officials told him he can no longer run his business in the same way — as a simple pop-up without any infrastructure other than the portable flat-top griddle he sets up at each event.\u003c/p>\n\u003cp>“It’s been a wild two weeks. The [Santa Clara County] Health Department came for me and said I was illegally vending,” he says. “They said we would need to buy a food trailer or food truck. That’s an expense people can’t pull out of nowhere. We’re just trying to make it in this expensive state and pay our bills. They didn’t provide any tips or resources for anything — just paperwork to fill out. It’s frustrating how they don’t seem to want to help you in the process, and aren’t setting you up for success.”\u003c/p>\n\u003cp>In his view, the \u003ca href=\"https://library.municode.com/ca/san_jose/codes/code_of_ordinances?nodeId=TIT20ZO_CH20.80SPUSRE_PT10OUVEFA\">county’s regulations\u003c/a> for outdoor food vendors are draconian and inconsistently enforced, singling him out since he “blew up.” Prior to being flagged, Salmon had set up his mobile operation in front of coffee shops around San Jose for over two years without any problem. He says he had agreements with each business he worked alongside, paid for multiple permits and licenses, and fulfilled the county’s health department requirements (such as always being within 30 feet of a bathroom and having access to three compartment sinks).\u003c/p>\n\u003cp>“I understand the legal process of paying fees; I get it,” says Salmon, who left his full-time job in corporate catering to pursue his passion as an independent food maker. “The problem is that the process is so difficult, and there’s not a lot of room for receiving help to continue thriving and make a living. It’s not conducive to creating a community that says, ‘We care about small business owners.’ It feels the exact opposite. It feels like we’re being driven out.”\u003c/p>\n\u003cp>Even without this latest obstacle, operating a food business in the Bay Area is far from easy. Between soaring rent, staffing and a variety of unforgiving regional factors, it seems some of the best foodmakers are downsizing rather than expanding while others have decided it’s best to simply pack up. Last year, \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-struggles-18411322.php\">the \u003ci>San Francisco Chronicle\u003c/i> described the Bay Area as being a “terrifying” business environment for local restaurant owners\u003c/a>. In that context, starting with a small pop-up seems like it would be the easier, more realistic route.\u003c/p>\n\u003cfigure id=\"attachment_13953462\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953462\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg\" alt=\"three food workers prepare food and man an outdoor pop-up business in West Oakland\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Hash N Dash team: Brandon Salmon (center), Chris Villa (left) and Skylar Arnold (right) team up to serve their smash burger–style breakfast sandwiches every weekend. Here, they work the grill at a pop-up at Ghost Town Brewing in West Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, at least based on Salmon’s experience, Santa Clara County actually seems to be actively discouraging pop-ups. It doesn’t help that Santa Clara County is \u003ca href=\"https://www.forbes.com/sites/andrewdepietro/2021/12/21/richest-counties-in-the-us/?sh=3c18fde42ecd\">among the wealthiest\u003c/a> — and therefore most expensive — places to live in the entire country, where owning or renting a brick-and-mortar could account for an exorbitant cost that would paralyze many potential businesses. Factor in the county’s recent \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">rash of violence toward immigrant street vendors\u003c/a>, and Santa Clara County may legitimately be one of the harshest places to successfully sustain a food pop-up.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But according to Larry Little, the \u003ca href=\"https://ehinfo.sccgov.org/home\">Santa Clara County Department of Environmental Health Department\u003c/a> Communications Officer, \u003c/span>\u003cspan style=\"font-weight: 400\">“This is more about safety and keeping community members safe.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When you get a [temporary] permit, you’re under the umbrella of a larger event that’s happening,” Little says, acknowledging that pop-ups like Hash N Dash, which don’t have a kitchen or a food truck, can’t legally operate in Santa Clara County. “The coffee shop is not a temp event, and they don’t have a permit to sell food there.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it stands, then, foodmakers are expected to acquire either “a food truck, trailer, van, the specific mobile food cart [or] the portable units” — in addition to applying for a Mobile Food Facility permit — to operate a pop-up business in the county.\u003c/span>\u003c/p>\n\u003cp>“I don’t want to at all sound like a victim because I’m absolutely not,” Salmon told KQED via text. “But … I do believe it’s a bigger issue. It’s a bureaucratic issue that absolutely needs to be addressed so that steps can be taken to aid small business owners [and give] pop-up vendors the ability to operate as they do in a legal fashion.”\u003c/p>\n\u003cp>Hash N Dash has paid “around $12k in sales taxes and about $400 in district taxes,” he says. “I’m not trying to do things illegally.”\u003c/p>\n\u003cp>In Salmon’s eyes, the city has not taken any discernible action towards uplifting or creating pathways for the county’s non-traditional food makers — and some municipalities, he argues, are downright hostile toward small pop-ups like his. Meanwhile, \u003ca href=\"https://sf.eater.com/2023/12/14/24001759/manresa-reopens-chef-residency-michelin-star-pop-up\">a fine-dining pop-up in Los Gatos organized by a Michelin-starred chef has been receiving rave reviews\u003c/a>, with no apparent interference from county officials.\u003c/p>\n\u003cfigure id=\"attachment_13953460\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953460\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg\" alt=\"an order of eight eggs are prepared on a portable outdoor griddle\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Over-medium eggs are an essential component for a top-tier breakfast sandwich. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon isn’t the only one who has found the county’s regulations around pop-ups and public gatherings to be strict and often unclear. Freddie Jackson, owner of Enso Bar & Nightclub in San Jose, facetiously told San Jose Spotlight, “Here, \u003ca href=\"https://sanjosespotlight.com/san-jose-raised-nfl-football-player-cornerback-chidobe-awuzie-beafro-ent-is-energizing-downtown/\">it takes like 18 months to get a permit to have a chair in front of your building\u003c/a>.” He contrasts that with running a business in San Diego, where he says “They’ll close their streets and let you party for any reason. The wind blows the correct way, and they’ll have a festival.”\u003c/p>\n\u003cp>It’s not just fantasizing about a year-round Mardi Gras in Santa Clara County, though. In many cases, even the day-to-day basics can be a gargantuan struggle. In fact, a group of San Jose’s councilmembers banded together last year to \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-call-for-street-food-vendor-protections/\">publicly call for solutions\u003c/a> in defense of the city’s most vulnerable food suppliers — its immigrant street vendors, who have faced a rash of harassment and violence. \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">As councilmember Peter Ortiz put it\u003c/a>, “[The city needs to] modernize policies that have marginalized this community within our economy.”\u003c/p>\n\u003cp>[aside postID='arts_13934596,arts_13936325,arts_13952384']In the case of an immigrant street vendor, the lack of a proper support system can be a matter of basic survival. But that need for support applies to anyone trying to make a living outside of the traditional restaurant model. Salmon, for instance, isn’t an immigrant himself, but he knows it’s a demographic that’s adjacent to his line of work.\u003c/p>\n\u003cp>Haley Cardamon, a San Jose-raised advocate who founded \u003ca href=\"https://www.instagram.com/sanjoseday/\">San Jose Day\u003c/a>, an annual event that hosts nearly 100 local artists and vendors each year, says, “A lot of small food businesses don’t have the means, or the process is so overwhelming, that it’s hard for them to even try to step into that space.”\u003c/p>\n\u003cp>She goes on to ask the million dollar question: “Could there be opportunities for the health department or city or county to provide learning opportunities to help our small businesses succeed?”\u003c/p>\n\u003cp>For Salmon, those “learning opportunities” have only coincided with the county’s attempt to shut him down. But with his fastidious approach and dedication to becoming the best breakfast sandwich provider in the area, he has still found a way to level up.\u003c/p>\n\u003cfigure id=\"attachment_13953463\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953463\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg\" alt=\"a portable griddle sizzles with sausage patties, onions and eggs\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Selling up to 300 sandwiches in under two hours, Hash N Dash makes breakfast food to go (and sells out quickly). \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On March 10, Hash N Dash will reopen as a fixed location inside the \u003ca href=\"https://www.instagram.com/recroomsj/?hl=en\">Rec Room\u003c/a>, a bar in downtown San Jose that will now double as Hash N Dash’s kitchen. Here, Salmon will serve breakfast five days a week, with his headlining lineup of decadent, overstuffed English muffin smashes. The fully equipped commercial kitchen will allow Hash N Dash to — fittingly — add hash browns to their menu. With a larger operation, Salmon also expects to significantly reduce customer wait time.\u003c/p>\n\u003cp>Despite the turbulent circumstances, it’s a major accomplishment for Salmon, who never envisioned becoming one of the city’s most popular food vendors when he first launched from his driveway with his two brothers. Still, he is concerned for his fellow pop-up operators and street food vendors who haven’t been as fortunate.\u003c/p>\n\u003cp>As it stands, Santa Clara County doesn’t appear to look kindly on emerging food entrepreneurs who can’t afford a brick-and-mortar or haven’t invested in a food truck or food trailer. The roving, micro-scale food makers who are operating in a limited, impermanent way? In Salmon’s view, the county would simply prefer that they take their business elsewhere.\u003c/p>\n\u003cp>It makes one wonder: Is street vending a foundational good for the community? Who wins when food pop-ups are thriving, and who loses? And — importantly — how is that measured, regulated and enforced?\u003c/p>\n\u003cp>“I know that there’s an incredibly rich food scene in San Jose. It’s just obscured by [the] corporate tech DashMart ease of convenience shit,” says Salmon. “So many ‘illegal’ businesses thrive here, but they can’t afford to buy a food truck or rent a brick and mortar. If you just want to start [out] and proof your concept before going all in, it’s very, very hard to do.”\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>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/hashndashsj/\">\u003ci>Hash N Dash\u003c/i>\u003c/a>\u003ci> is relaunching on Friday, Mar. 8 from 8 a.m. to 2 p.m. at \u003c/i>\u003ca href=\"https://www.recroomsj.com/\">\u003ci>Rec Room\u003c/i>\u003c/a>\u003ci> (1 E. San Fernando St., San Jose), as well as Saturday and Sunday during the same hours. Starting on Mar. 13, it will operate weekly from Wednesday to Sunday. Check the pop-up’s page for \u003c/i>\u003ca href=\"https://www.instagram.com/reel/C4HPlvKvzub/?utm_source=ig_web_copy_link\">\u003ci>more updates\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Hash N Dash's smash burger–style breakfast sandwiches now have a home in downtown San Jose.","status":"publish","parent":0,"modified":1709777241,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":2173},"headData":{"title":"San Jose’s Viral Breakfast Pop-Up Is Reborn After County Attempts to Shut It Down | KQED","description":"Hash N Dash's smash burger–style breakfast sandwiches now have a home in downtown San Jose.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Jose’s Viral Breakfast Pop-Up Is Reborn After County Attempts to Shut It Down","datePublished":"2024-03-06T22:36:29.000Z","dateModified":"2024-03-07T02:07:21.000Z","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/13953330/hash-n-dash-breakfast-sandwiches-pop-up-san-jose-new-location","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">P\u003c/span>\u003c/p>\u003cp>icture a drizzly Bay Area afternoon, when you’d rather rain-check your plans and stay bundled up indoors. Picture the gray, dreary sky as you trek down 880 over slick pavement, the tired weight of a wintry Sunday knocking inside your head.\u003c/p>\n\u003cp>Now, picture all of that instantly dissolving when you take your first bite of a warm breakfast sandwich served by a dude wearing sunglasses beneath a dark canopy tent.\u003c/p>\n\u003cp>It’s a formula that San Jose’s Brandon Salmon has mastered with his viral breakfast pop-up, \u003ca href=\"https://www.instagram.com/hashndashsj/?hl=en\">Hash N Dash\u003c/a>.\u003c/p>\n\u003cp>Serving a small selection of smash burger–style breakfast sandwiches at any hour of the day, Salmon has carved out a definitive lane as Silicon Valley’s sausage-egg-and-cheese-on-English-muffin god — with regular appearances outside of San Jose’s coffee shops, and occasionally at breweries and wineries around the greater Bay Area.\u003c/p>\n\u003cp>This isn’t some \u003ca href=\"https://www.instagram.com/p/C1xPLS8P0_C/\">McDonald’s warmed-in-the-microwave kind of breakfast sandwich\u003c/a> with a whimper of Canadian bacon in it. This is a full-on sausage patty mashed onto a searing grill then dressed with maple syrup, griddled sweet onions, Tapatio-spiked mayo, melted American cheese and a yolk-bursting soft-boiled egg, all chewily layered inside a toasted English muffin.\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>It’s the kind of out-of-body Northern California food experience where — after the smoke-sizzle clears and the flavors have melted into your system — you might hear Mac Dre’s “Not My Job” slapping from a nearby portable speaker. (If Hash N Dash was ever in need of a motto, a remix of \u003ca href=\"https://www.youtube.com/watch?v=rZgWrovjAAI\">what Mac Dre articulated in 2004\u003c/a> would suffice: “I can make you a breakfast sandwich, but anything else, not my job”).\u003c/p>\n\u003cfigure id=\"attachment_13953461\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953461\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg\" alt=\"an outdoor cook smashes sausage patties into a searing grill\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2931-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The “408 Smash” is the main attraction at Hash N Dash. Brandon Salmon prides himself in keeping his food station clean and his ingredients simple. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, despite Hash N Dash’s underground success — which peaked in January when \u003ca href=\"https://www.instagram.com/p/C2c7Xfpvnm5/\">a video of its “408 Smash” sando accrued over 1 million views\u003c/a>, driving in hundreds of new customers per day — Santa Clara County temporarily banned Salmon and his small crew from operating on February 8.\u003c/p>\n\u003cp>Salmon says he has been slanging breakfast around San Jose using the same methods since December of 2021. Now, he has to rethink his approach in his hometown, after county officials told him he can no longer run his business in the same way — as a simple pop-up without any infrastructure other than the portable flat-top griddle he sets up at each event.\u003c/p>\n\u003cp>“It’s been a wild two weeks. The [Santa Clara County] Health Department came for me and said I was illegally vending,” he says. “They said we would need to buy a food trailer or food truck. That’s an expense people can’t pull out of nowhere. We’re just trying to make it in this expensive state and pay our bills. They didn’t provide any tips or resources for anything — just paperwork to fill out. It’s frustrating how they don’t seem to want to help you in the process, and aren’t setting you up for success.”\u003c/p>\n\u003cp>In his view, the \u003ca href=\"https://library.municode.com/ca/san_jose/codes/code_of_ordinances?nodeId=TIT20ZO_CH20.80SPUSRE_PT10OUVEFA\">county’s regulations\u003c/a> for outdoor food vendors are draconian and inconsistently enforced, singling him out since he “blew up.” Prior to being flagged, Salmon had set up his mobile operation in front of coffee shops around San Jose for over two years without any problem. He says he had agreements with each business he worked alongside, paid for multiple permits and licenses, and fulfilled the county’s health department requirements (such as always being within 30 feet of a bathroom and having access to three compartment sinks).\u003c/p>\n\u003cp>“I understand the legal process of paying fees; I get it,” says Salmon, who left his full-time job in corporate catering to pursue his passion as an independent food maker. “The problem is that the process is so difficult, and there’s not a lot of room for receiving help to continue thriving and make a living. It’s not conducive to creating a community that says, ‘We care about small business owners.’ It feels the exact opposite. It feels like we’re being driven out.”\u003c/p>\n\u003cp>Even without this latest obstacle, operating a food business in the Bay Area is far from easy. Between soaring rent, staffing and a variety of unforgiving regional factors, it seems some of the best foodmakers are downsizing rather than expanding while others have decided it’s best to simply pack up. Last year, \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/bay-area-struggles-18411322.php\">the \u003ci>San Francisco Chronicle\u003c/i> described the Bay Area as being a “terrifying” business environment for local restaurant owners\u003c/a>. In that context, starting with a small pop-up seems like it would be the easier, more realistic route.\u003c/p>\n\u003cfigure id=\"attachment_13953462\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953462\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg\" alt=\"three food workers prepare food and man an outdoor pop-up business in West Oakland\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2953-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Hash N Dash team: Brandon Salmon (center), Chris Villa (left) and Skylar Arnold (right) team up to serve their smash burger–style breakfast sandwiches every weekend. Here, they work the grill at a pop-up at Ghost Town Brewing in West Oakland. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, at least based on Salmon’s experience, Santa Clara County actually seems to be actively discouraging pop-ups. It doesn’t help that Santa Clara County is \u003ca href=\"https://www.forbes.com/sites/andrewdepietro/2021/12/21/richest-counties-in-the-us/?sh=3c18fde42ecd\">among the wealthiest\u003c/a> — and therefore most expensive — places to live in the entire country, where owning or renting a brick-and-mortar could account for an exorbitant cost that would paralyze many potential businesses. Factor in the county’s recent \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">rash of violence toward immigrant street vendors\u003c/a>, and Santa Clara County may legitimately be one of the harshest places to successfully sustain a food pop-up.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But according to Larry Little, the \u003ca href=\"https://ehinfo.sccgov.org/home\">Santa Clara County Department of Environmental Health Department\u003c/a> Communications Officer, \u003c/span>\u003cspan style=\"font-weight: 400\">“This is more about safety and keeping community members safe.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“When you get a [temporary] permit, you’re under the umbrella of a larger event that’s happening,” Little says, acknowledging that pop-ups like Hash N Dash, which don’t have a kitchen or a food truck, can’t legally operate in Santa Clara County. “The coffee shop is not a temp event, and they don’t have a permit to sell food there.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As it stands, then, foodmakers are expected to acquire either “a food truck, trailer, van, the specific mobile food cart [or] the portable units” — in addition to applying for a Mobile Food Facility permit — to operate a pop-up business in the county.\u003c/span>\u003c/p>\n\u003cp>“I don’t want to at all sound like a victim because I’m absolutely not,” Salmon told KQED via text. “But … I do believe it’s a bigger issue. It’s a bureaucratic issue that absolutely needs to be addressed so that steps can be taken to aid small business owners [and give] pop-up vendors the ability to operate as they do in a legal fashion.”\u003c/p>\n\u003cp>Hash N Dash has paid “around $12k in sales taxes and about $400 in district taxes,” he says. “I’m not trying to do things illegally.”\u003c/p>\n\u003cp>In Salmon’s eyes, the city has not taken any discernible action towards uplifting or creating pathways for the county’s non-traditional food makers — and some municipalities, he argues, are downright hostile toward small pop-ups like his. Meanwhile, \u003ca href=\"https://sf.eater.com/2023/12/14/24001759/manresa-reopens-chef-residency-michelin-star-pop-up\">a fine-dining pop-up in Los Gatos organized by a Michelin-starred chef has been receiving rave reviews\u003c/a>, with no apparent interference from county officials.\u003c/p>\n\u003cfigure id=\"attachment_13953460\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953460\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg\" alt=\"an order of eight eggs are prepared on a portable outdoor griddle\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2911-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Over-medium eggs are an essential component for a top-tier breakfast sandwich. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salmon isn’t the only one who has found the county’s regulations around pop-ups and public gatherings to be strict and often unclear. Freddie Jackson, owner of Enso Bar & Nightclub in San Jose, facetiously told San Jose Spotlight, “Here, \u003ca href=\"https://sanjosespotlight.com/san-jose-raised-nfl-football-player-cornerback-chidobe-awuzie-beafro-ent-is-energizing-downtown/\">it takes like 18 months to get a permit to have a chair in front of your building\u003c/a>.” He contrasts that with running a business in San Diego, where he says “They’ll close their streets and let you party for any reason. The wind blows the correct way, and they’ll have a festival.”\u003c/p>\n\u003cp>It’s not just fantasizing about a year-round Mardi Gras in Santa Clara County, though. In many cases, even the day-to-day basics can be a gargantuan struggle. In fact, a group of San Jose’s councilmembers banded together last year to \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-call-for-street-food-vendor-protections/\">publicly call for solutions\u003c/a> in defense of the city’s most vulnerable food suppliers — its immigrant street vendors, who have faced a rash of harassment and violence. \u003ca href=\"https://sanjosespotlight.com/san-jose-officials-struggle-to-protect-street-vendors/\">As councilmember Peter Ortiz put it\u003c/a>, “[The city needs to] modernize policies that have marginalized this community within our economy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13934596,arts_13936325,arts_13952384","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>In the case of an immigrant street vendor, the lack of a proper support system can be a matter of basic survival. But that need for support applies to anyone trying to make a living outside of the traditional restaurant model. Salmon, for instance, isn’t an immigrant himself, but he knows it’s a demographic that’s adjacent to his line of work.\u003c/p>\n\u003cp>Haley Cardamon, a San Jose-raised advocate who founded \u003ca href=\"https://www.instagram.com/sanjoseday/\">San Jose Day\u003c/a>, an annual event that hosts nearly 100 local artists and vendors each year, says, “A lot of small food businesses don’t have the means, or the process is so overwhelming, that it’s hard for them to even try to step into that space.”\u003c/p>\n\u003cp>She goes on to ask the million dollar question: “Could there be opportunities for the health department or city or county to provide learning opportunities to help our small businesses succeed?”\u003c/p>\n\u003cp>For Salmon, those “learning opportunities” have only coincided with the county’s attempt to shut him down. But with his fastidious approach and dedication to becoming the best breakfast sandwich provider in the area, he has still found a way to level up.\u003c/p>\n\u003cfigure id=\"attachment_13953463\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953463\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg\" alt=\"a portable griddle sizzles with sausage patties, onions and eggs\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/IMG_2955-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Selling up to 300 sandwiches in under two hours, Hash N Dash makes breakfast food to go (and sells out quickly). \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On March 10, Hash N Dash will reopen as a fixed location inside the \u003ca href=\"https://www.instagram.com/recroomsj/?hl=en\">Rec Room\u003c/a>, a bar in downtown San Jose that will now double as Hash N Dash’s kitchen. Here, Salmon will serve breakfast five days a week, with his headlining lineup of decadent, overstuffed English muffin smashes. The fully equipped commercial kitchen will allow Hash N Dash to — fittingly — add hash browns to their menu. With a larger operation, Salmon also expects to significantly reduce customer wait time.\u003c/p>\n\u003cp>Despite the turbulent circumstances, it’s a major accomplishment for Salmon, who never envisioned becoming one of the city’s most popular food vendors when he first launched from his driveway with his two brothers. Still, he is concerned for his fellow pop-up operators and street food vendors who haven’t been as fortunate.\u003c/p>\n\u003cp>As it stands, Santa Clara County doesn’t appear to look kindly on emerging food entrepreneurs who can’t afford a brick-and-mortar or haven’t invested in a food truck or food trailer. The roving, micro-scale food makers who are operating in a limited, impermanent way? In Salmon’s view, the county would simply prefer that they take their business elsewhere.\u003c/p>\n\u003cp>It makes one wonder: Is street vending a foundational good for the community? Who wins when food pop-ups are thriving, and who loses? And — importantly — how is that measured, regulated and enforced?\u003c/p>\n\u003cp>“I know that there’s an incredibly rich food scene in San Jose. It’s just obscured by [the] corporate tech DashMart ease of convenience shit,” says Salmon. “So many ‘illegal’ businesses thrive here, but they can’t afford to buy a food truck or rent a brick and mortar. If you just want to start [out] and proof your concept before going all in, it’s very, very hard to do.”\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>\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/hashndashsj/\">\u003ci>Hash N Dash\u003c/i>\u003c/a>\u003ci> is relaunching on Friday, Mar. 8 from 8 a.m. to 2 p.m. at \u003c/i>\u003ca href=\"https://www.recroomsj.com/\">\u003ci>Rec Room\u003c/i>\u003c/a>\u003ci> (1 E. San Fernando St., San Jose), as well as Saturday and Sunday during the same hours. Starting on Mar. 13, it will operate weekly from Wednesday to Sunday. Check the pop-up’s page for \u003c/i>\u003ca href=\"https://www.instagram.com/reel/C4HPlvKvzub/?utm_source=ig_web_copy_link\">\u003ci>more updates\u003c/i>\u003c/a>\u003ci>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13953330/hash-n-dash-breakfast-sandwiches-pop-up-san-jose-new-location","authors":["11748"],"categories":["arts_1","arts_12276","arts_235"],"tags":["arts_10278","arts_1297","arts_14089","arts_1084","arts_3001","arts_2475"],"featImg":"arts_13953516","label":"source_arts_13953330"},"arts_13953266":{"type":"posts","id":"arts_13953266","meta":{"index":"posts_1591205157","site":"arts","id":"13953266","score":null,"sort":[1709578838000]},"guestAuthors":[],"slug":"empanadas-mexican-san-jose-cheff-che-cafe","title":"Empanadas Are the Star of This San Jose Cafe's Vast Mexican American Menu","publishDate":1709578838,"format":"standard","headTitle":"Empanadas Are the Star of This San Jose Cafe’s Vast Mexican American Menu | KQED","labelTerm":{},"content":"\u003cp>\u003ca href=\"https://www.instagram.com/cheffchecafe/?locale=en_US%2Cen_US\">Cheff Che Cafe & Bar\u003c/a> is one of those restaurants that seems to have a hundred miscellaneous dishes on the menu. It slings classic American brunch fare, homestyle Mexican breakfast and amalgamations of the two, like a fajitas Benedict and omelets smothered in mole. It serves burgers, hard tacos, crepes and even Italian frittatas.\u003c/p>\n\u003cp>But the not-so-hidden gem of the menu? Mexican-style empanadas, available in both sweet and savory flavors. At Cheff Cafe, these aren’t just a throwaway appetizer — they’re arguably the very heart of the business.\u003c/p>\n\u003cp>Before it was a proper restaurant, Cheff Che was one of the countless small, home-based food businesses that were born out of the pandemic. When shelter-in-place went into effect, owner Julio Garcia lost his restaurant job and decided to use his decades of cooking experience to start an empanada business based out of his family’s garage in Hayward. He created his own recipes and advertised his creations on Facebook Marketplace, where their popularity led to him delivering boxes of empanadas to customers all over the Bay Area.\u003c/p>\n\u003cp>The success also gave Garcia the confidence to open his first restaurant, Cheff Che, in November of 2022. It’s located on The Alameda, a passageway in San Jose that’s sprinkled with cafes and bus stops for commuters heading downtown.\u003c/p>\n\u003cp>“I opened this place to share what I most love,” says Garcia. “It’s cooking and hosting people.”\u003c/p>\n\u003cfigure id=\"attachment_13953275\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953275\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg\" alt=\"Two chefs pose outside of their restaurant; the one on the right holds a stack of menus.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheff Che owner Julio Garcia (right) poses outside of his restaurant with one of his chefs, Oscar Rojas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Garcia, hospitality is essential to the dining experience. The first time I entered the restaurant, I felt like I had walked into a family breakfast party. Bruno Mars was playing over the speakers, colorful dancing lights projected on the wall and people sipping super-sized mimosas. Garcia even removed the option to check in with a tablet to ensure every customer is greeted by a friendly face.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The party-sized menu is large enough to be intimidating, with its selection of breakfast skillets, pancakes, burgers and tacos dorados listed alongside more home-style Mexican dishes like sauce-simmered huevos ahogados served with quesadillas and chorizo links for dipping.\u003c/p>\n\u003cp>But the empanadas are still the star of the menu — and by far the most popular item. Garcia says they make 200 of them each day in over a dozen flavors. Although Garcia is Mexican, and Cheff Che’s menu is primarily Mexican American, his empanadas aren’t the fried, masa-based variety most commonly found in Mexico. Instead, Garcia makes the dough with wheat flour and butter, and bakes it like you would for a Central or \u003ca href=\"https://www.kqed.org/arts/13930138/chile-lindo-chilean-empanadas-mission-district-san-francisco-hella-hungry\">South American empanada\u003c/a>. This hybrid style is common in the U.S., but Garcia refined his recipe through years of working with dough in restaurant kitchens. The finished empanadas are flaky and crisp like pie crust, with a light and buttery flavor that gives the flavorful fillings space to shine.\u003c/p>\n\u003cfigure id=\"attachment_13953280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg\" alt=\"A plate of red chilaquiles with a side of breakfast potatoes.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides its many varieties of empanadas, the restaurant serves a broad menu of Mexican American favorites, like the chilaquiles pictured here. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13953277\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg\" alt=\"Three sweet empanadas, cut open to show their cross sections.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweet empanadas might feature homemade marmalade, betún de queso crema or the Mexican caramel known as cajeta. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those fillings, too, are made from scratch. For example, a majority of the sweet empanadas are filled with a combination of homemade marmalade and betún de queso crema, a frosting Garcia makes by whipping together orange, vanilla, powdered sugar and cream cheese. The result is a well-balanced, tangy sweetness that melts on your tongue.\u003c/p>\n\u003cp>[aside postID='arts_13930138,arts_13953078,arts_13925233']Other empanadas draw inspiration from traditional Mexican sweets. There’s a churro empanada that’s dusted with cinnamon sugar, for example, and an empanada filled with cajeta — a savory-sweet caramel made by cooking goat’s milk down to the texture of fudge. Even customers who are familiar with these treats will enjoy the textural experience of tasting them encased in an empanada.\u003c/p>\n\u003cp>If you’re only going to try one thing on the menu, get the chicken mole empanada. In Mexico, mole recipes vary widely from region to region and family to family, but the one thing they all have in common is the pride the creator has in their own particular version. The Oaxacan mole negro that Garcia uses in his empanadas — as well as his omelets and enchiladas — is his grandmother’s secret recipe. As such, Garcia refused to share any specific details, but a mole negro is typically made by charring chiles and other spices to develop a savory, complex flavor and a bitterness that’s counteracted by the addition of chocolate. The result is a unique, rich sauce that’s incredibly difficult to master.\u003c/p>\n\u003cfigure id=\"attachment_13953278\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg\" alt=\"Close-up view of the chicken mole empanada, made using Garcia's grandmother's secret recipe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garcia uses his grandmother’s secret Oaxacan mole negro recipe to make his chicken mole empanada. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What makes Garcia’s mole special is the way it gracefully balances all of the different flavors and elements. In that sense, the mole empanada perfectly showcases what Cheff Che is all about — flavors that are very deep and personal, presented to the customer in a single portable, delicious package.\u003c/p>\n\u003cp>“We went through a lot of difficult times because it’s our first place, but it’s good to learn,” Garcia says. “We care about the people behind us — the cooks, the servers and the people who first came in and loved the food and stayed with us.”\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.cheffchecafe.com/\">Cheff Che Cafe & Bar\u003c/a> (975 The Alameda #80, San Jose) is open daily from 8 a.m to 3 p.m.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cheff Che Cafe got its start as a pandemic-born empanada business run out of the chef's garage.","status":"publish","parent":0,"modified":1709857884,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":976},"headData":{"title":"Empanadas Are the Star of This San Jose Cafe's Vast Mexican American Menu | KQED","description":"Cheff Che Cafe got its start as a pandemic-born empanada business run out of the chef's garage.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Empanadas Are the Star of This San Jose Cafe's Vast Mexican American Menu","datePublished":"2024-03-04T19:00:38.000Z","dateModified":"2024-03-08T00:31:24.000Z","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,"nprByline":"Octavio Peña","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/arts/13953266/empanadas-mexican-san-jose-cheff-che-cafe","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/cheffchecafe/?locale=en_US%2Cen_US\">Cheff Che Cafe & Bar\u003c/a> is one of those restaurants that seems to have a hundred miscellaneous dishes on the menu. It slings classic American brunch fare, homestyle Mexican breakfast and amalgamations of the two, like a fajitas Benedict and omelets smothered in mole. It serves burgers, hard tacos, crepes and even Italian frittatas.\u003c/p>\n\u003cp>But the not-so-hidden gem of the menu? Mexican-style empanadas, available in both sweet and savory flavors. At Cheff Cafe, these aren’t just a throwaway appetizer — they’re arguably the very heart of the business.\u003c/p>\n\u003cp>Before it was a proper restaurant, Cheff Che was one of the countless small, home-based food businesses that were born out of the pandemic. When shelter-in-place went into effect, owner Julio Garcia lost his restaurant job and decided to use his decades of cooking experience to start an empanada business based out of his family’s garage in Hayward. He created his own recipes and advertised his creations on Facebook Marketplace, where their popularity led to him delivering boxes of empanadas to customers all over the Bay Area.\u003c/p>\n\u003cp>The success also gave Garcia the confidence to open his first restaurant, Cheff Che, in November of 2022. It’s located on The Alameda, a passageway in San Jose that’s sprinkled with cafes and bus stops for commuters heading downtown.\u003c/p>\n\u003cp>“I opened this place to share what I most love,” says Garcia. “It’s cooking and hosting people.”\u003c/p>\n\u003cfigure id=\"attachment_13953275\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953275\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg\" alt=\"Two chefs pose outside of their restaurant; the one on the right holds a stack of menus.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Julio-Garcia-and-Oscar-Rojas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheff Che owner Julio Garcia (right) poses outside of his restaurant with one of his chefs, Oscar Rojas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Garcia, hospitality is essential to the dining experience. The first time I entered the restaurant, I felt like I had walked into a family breakfast party. Bruno Mars was playing over the speakers, colorful dancing lights projected on the wall and people sipping super-sized mimosas. Garcia even removed the option to check in with a tablet to ensure every customer is greeted by a friendly face.\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 party-sized menu is large enough to be intimidating, with its selection of breakfast skillets, pancakes, burgers and tacos dorados listed alongside more home-style Mexican dishes like sauce-simmered huevos ahogados served with quesadillas and chorizo links for dipping.\u003c/p>\n\u003cp>But the empanadas are still the star of the menu — and by far the most popular item. Garcia says they make 200 of them each day in over a dozen flavors. Although Garcia is Mexican, and Cheff Che’s menu is primarily Mexican American, his empanadas aren’t the fried, masa-based variety most commonly found in Mexico. Instead, Garcia makes the dough with wheat flour and butter, and bakes it like you would for a Central or \u003ca href=\"https://www.kqed.org/arts/13930138/chile-lindo-chilean-empanadas-mission-district-san-francisco-hella-hungry\">South American empanada\u003c/a>. This hybrid style is common in the U.S., but Garcia refined his recipe through years of working with dough in restaurant kitchens. The finished empanadas are flaky and crisp like pie crust, with a light and buttery flavor that gives the flavorful fillings space to shine.\u003c/p>\n\u003cfigure id=\"attachment_13953280\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg\" alt=\"A plate of red chilaquiles with a side of breakfast potatoes.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chilaquiles-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Besides its many varieties of empanadas, the restaurant serves a broad menu of Mexican American favorites, like the chilaquiles pictured here. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_13953277\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953277\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg\" alt=\"Three sweet empanadas, cut open to show their cross sections.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Sweet-Empanadas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweet empanadas might feature homemade marmalade, betún de queso crema or the Mexican caramel known as cajeta. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those fillings, too, are made from scratch. For example, a majority of the sweet empanadas are filled with a combination of homemade marmalade and betún de queso crema, a frosting Garcia makes by whipping together orange, vanilla, powdered sugar and cream cheese. The result is a well-balanced, tangy sweetness that melts on your tongue.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13930138,arts_13953078,arts_13925233","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Other empanadas draw inspiration from traditional Mexican sweets. There’s a churro empanada that’s dusted with cinnamon sugar, for example, and an empanada filled with cajeta — a savory-sweet caramel made by cooking goat’s milk down to the texture of fudge. Even customers who are familiar with these treats will enjoy the textural experience of tasting them encased in an empanada.\u003c/p>\n\u003cp>If you’re only going to try one thing on the menu, get the chicken mole empanada. In Mexico, mole recipes vary widely from region to region and family to family, but the one thing they all have in common is the pride the creator has in their own particular version. The Oaxacan mole negro that Garcia uses in his empanadas — as well as his omelets and enchiladas — is his grandmother’s secret recipe. As such, Garcia refused to share any specific details, but a mole negro is typically made by charring chiles and other spices to develop a savory, complex flavor and a bitterness that’s counteracted by the addition of chocolate. The result is a unique, rich sauce that’s incredibly difficult to master.\u003c/p>\n\u003cfigure id=\"attachment_13953278\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953278\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg\" alt=\"Close-up view of the chicken mole empanada, made using Garcia's grandmother's secret recipe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/Chicken-Mole-Empanada-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garcia uses his grandmother’s secret Oaxacan mole negro recipe to make his chicken mole empanada. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What makes Garcia’s mole special is the way it gracefully balances all of the different flavors and elements. In that sense, the mole empanada perfectly showcases what Cheff Che is all about — flavors that are very deep and personal, presented to the customer in a single portable, delicious package.\u003c/p>\n\u003cp>“We went through a lot of difficult times because it’s our first place, but it’s good to learn,” Garcia says. “We care about the people behind us — the cooks, the servers and the people who first came in and loved the food and stayed with us.”\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.cheffchecafe.com/\">Cheff Che Cafe & Bar\u003c/a> (975 The Alameda #80, San Jose) is open daily from 8 a.m to 3 p.m.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13953266/empanadas-mexican-san-jose-cheff-che-cafe","authors":["byline_arts_13953266"],"categories":["arts_1","arts_12276"],"tags":["arts_1297","arts_14985","arts_1084","arts_2475"],"featImg":"arts_13953272","label":"source_arts_13953266"},"arts_13952476":{"type":"posts","id":"arts_13952476","meta":{"index":"posts_1591205157","site":"arts","id":"13952476","score":null,"sort":[1709077668000]},"guestAuthors":[],"slug":"san-jose-japantown-photo-night-cukui","title":"San Jose's Japantown Highlights Underground Scene With 'Photo Night'","publishDate":1709077668,"format":"standard","headTitle":"San Jose’s Japantown Highlights Underground Scene With ‘Photo Night’ | KQED","labelTerm":{},"content":"\u003cp>San Jose’s Japantown is small but mighty — a few blocks’ stretch of small businesses that are often overlooked. But they never underdeliver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jtown.org/history\">Dating back to the early 20th century\u003c/a>, the neighborhood has long been a \u003ca href=\"https://www.kqed.org/arts/13904788/san-jose-japantown-changes-minato-gombei-shuei-do-santo-market\">hub of commerce and community\u003c/a> for Japanese Americans. Over the years, the core of Japantown has also diversified. It’s become a notable intersection for \u003ca href=\"https://www.kqed.org/sanjosefood\">San Jose’s richly vibrant food offerings \u003c/a>while also incubating one of the South Bay’s best underground scenes.\u003c/p>\n\u003cp>Currently, there’s a tiki lounge, a hidden shop up a narrow flight of stairs that stashes hard-to-find anime DVDs, sushi bars, hot pot restaurants, a slick barbershop, a recording studio, streetwear boutiques, art galleries and more. There are young artists, veteran designers, amateur photographers and general creatives kicking it and cross-pollinating their ideas.\u003c/p>\n\u003cfigure id=\"attachment_13952506\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13952506 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591.jpg\" alt=\"Two people wearing colorful clothing wave at the camera while posing in front of an art exhibit.\" width=\"1920\" height=\"1693\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-800x705.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-1020x899.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-160x141.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-768x677.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-1536x1354.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shalomy The Homie (left) and Vicky Quach show love at Alex Knowbody’s photo exhibit, titled “La Lucha Sigue,” displayed inside Cukui during last year’s “A Photo Night in Japantown.” \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among them, \u003ca href=\"https://www.instagram.com/cukui/\">Cukui\u003c/a> has been an anchoring presence since 2008. Built from the post–dot com imagination of Silicon Valley millennials, the clothing shop has survived gentrification for nearly two decades and continues to amplify Shark City’s unique offerings with streetwear rooted in Latinx, Asian and Polynesian cultures and tattoo aesthetics.\u003c/p>\n\u003cp>This is the legendary OG shop where \u003ca href=\"https://www.instagram.com/alexknowbody/?hl=en\">Alex Knowbody\u003c/a> — a Mexican American documentarian from East Side San Jose — got his jumpstart as an intern.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Saturday, March 9, Knowbody will co-facilitate the second annual “A Photo Night in Japantown” at Cukui and seven other businesses on Jackson Street. The event will be an organic, interconnected affair, featuring photography that aims to shine a light on San Jose’s subcultures and bring people together.\u003c/p>\n\u003cfigure id=\"attachment_13952504\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952504\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-scaled.jpg\" alt=\"\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Los Jefes de 408 perform a live outdoor set at last year’s inaugural event. \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s cool to see certain spots like Cukui where it feels like Silicon Valley [tech culture] hasn’t taken over,” Knowbody says of the streetwear brand, which hosts a range of collaborative projects with local culture-pushers from all over the South Bay, including rappers like \u003ca href=\"https://www.instagram.com/reyresurreccion/\">Rey Resurreccion\u003c/a> and \u003ca href=\"https://www.instagram.com/ljames408\">LJames408\u003c/a>, and the air-freshener maker \u003ca href=\"https://www.fuchilafresheners.com/airfresheners/fuckice\">Fúchila\u003c/a>.\u003c/p>\n\u003cp>\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13936639,arts_13904788']\u003c/span>\u003c/strong>\u003c/b>“Japantown is a big part of that,” he says. “There are big high-rise apartments around now, but we’re trying to keep the culture alive, not gentrified. We’re some like-minded folks with pure passion. I just want to get something going on in my city.”\u003c/p>\n\u003cp>In addition to Cukui, Empire Seven, Headliners, No Future Gallery, LNP Gallery, The Coterie Den, Paradox and Coldwater will also open their doors for Photo Night. The loosely themed exhibition will showcase the work of photographers like Knowbody and his main co-conspirators, \u003ca href=\"https://www.instagram.com/gooseneckmagazine/\">Gooseneck\u003c/a> and \u003ca href=\"https://www.instagram.com/doyouknowtheway/\">Abraham Menor\u003c/a>. It originally started as a simple idea to display each other’s photos and grew into the informal collective’s first-ever showing in 2023.\u003c/p>\n\u003cfigure id=\"attachment_13952505\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13952505 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-scaled.jpg\" alt=\"\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A series of photos are displayed inside Coldwater, one of Japantown’s streetwear boutiques that is often at the center of the local arts community. \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For his part, Knowbody will be setting up a live photo space inside Coldwater, a shop owned by \u003ca href=\"https://www.kqed.org/arts/13936639/jubo-iguanas-filipino-burrito-juborrito-collaboration-san-jose\">three Filipino brothers known around town for inventing a Spam-and-garlic-tot burrito\u003c/a>. Their custom-apparel clothing store will transform into a makeshift studio space with a backdrop where visitors can get professional portraits taken. Meanwhile, another exhibit next door will feature Gooseneck’s photographs of San Jose’s low riders.\u003c/p>\n\u003cp>“Last year, [Menor] called me and wanted to have a show and get the block activated, and he asked me If I was down,” recalls Knowbody. “I technically had my first-ever solo show at Cukui, so it made sense. Now I’m super stoked to be a part of this and see Japantown be culturally represented for the whole city.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>‘A Photo Night in Japantown’ will happen on Saturday, March 9, along Jackson Street in San Jose’s Japantown, from 4 to 7 p.m. Attendance is free.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The second annual event brings the city's photographers together for a neighborhood celebration.","status":"publish","parent":0,"modified":1709080137,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":728},"headData":{"title":"San Jose's Japantown Highlights Underground Scene With 'Photo Night' | KQED","description":"The second annual event brings the city's photographers together for a neighborhood celebration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Jose's Japantown Highlights Underground Scene With 'Photo Night'","datePublished":"2024-02-27T23:47:48.000Z","dateModified":"2024-02-28T00:28:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Arts & Culture","sourceUrl":"https://www.kqed.org/arts","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13952476/san-jose-japantown-photo-night-cukui","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Jose’s Japantown is small but mighty — a few blocks’ stretch of small businesses that are often overlooked. But they never underdeliver.\u003c/p>\n\u003cp>\u003ca href=\"https://www.jtown.org/history\">Dating back to the early 20th century\u003c/a>, the neighborhood has long been a \u003ca href=\"https://www.kqed.org/arts/13904788/san-jose-japantown-changes-minato-gombei-shuei-do-santo-market\">hub of commerce and community\u003c/a> for Japanese Americans. Over the years, the core of Japantown has also diversified. It’s become a notable intersection for \u003ca href=\"https://www.kqed.org/sanjosefood\">San Jose’s richly vibrant food offerings \u003c/a>while also incubating one of the South Bay’s best underground scenes.\u003c/p>\n\u003cp>Currently, there’s a tiki lounge, a hidden shop up a narrow flight of stairs that stashes hard-to-find anime DVDs, sushi bars, hot pot restaurants, a slick barbershop, a recording studio, streetwear boutiques, art galleries and more. There are young artists, veteran designers, amateur photographers and general creatives kicking it and cross-pollinating their ideas.\u003c/p>\n\u003cfigure id=\"attachment_13952506\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13952506 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591.jpg\" alt=\"Two people wearing colorful clothing wave at the camera while posing in front of an art exhibit.\" width=\"1920\" height=\"1693\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-800x705.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-1020x899.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-160x141.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-768x677.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-36-scaled-e1708993242591-1536x1354.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shalomy The Homie (left) and Vicky Quach show love at Alex Knowbody’s photo exhibit, titled “La Lucha Sigue,” displayed inside Cukui during last year’s “A Photo Night in Japantown.” \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among them, \u003ca href=\"https://www.instagram.com/cukui/\">Cukui\u003c/a> has been an anchoring presence since 2008. Built from the post–dot com imagination of Silicon Valley millennials, the clothing shop has survived gentrification for nearly two decades and continues to amplify Shark City’s unique offerings with streetwear rooted in Latinx, Asian and Polynesian cultures and tattoo aesthetics.\u003c/p>\n\u003cp>This is the legendary OG shop where \u003ca href=\"https://www.instagram.com/alexknowbody/?hl=en\">Alex Knowbody\u003c/a> — a Mexican American documentarian from East Side San Jose — got his jumpstart as an intern.\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>On Saturday, March 9, Knowbody will co-facilitate the second annual “A Photo Night in Japantown” at Cukui and seven other businesses on Jackson Street. The event will be an organic, interconnected affair, featuring photography that aims to shine a light on San Jose’s subcultures and bring people together.\u003c/p>\n\u003cfigure id=\"attachment_13952504\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952504\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-scaled.jpg\" alt=\"\" width=\"2560\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-2048x1536.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-40-1920x1440.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Los Jefes de 408 perform a live outdoor set at last year’s inaugural event. \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s cool to see certain spots like Cukui where it feels like Silicon Valley [tech culture] hasn’t taken over,” Knowbody says of the streetwear brand, which hosts a range of collaborative projects with local culture-pushers from all over the South Bay, including rappers like \u003ca href=\"https://www.instagram.com/reyresurreccion/\">Rey Resurreccion\u003c/a> and \u003ca href=\"https://www.instagram.com/ljames408\">LJames408\u003c/a>, and the air-freshener maker \u003ca href=\"https://www.fuchilafresheners.com/airfresheners/fuckice\">Fúchila\u003c/a>.\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_13936639,arts_13904788","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>“Japantown is a big part of that,” he says. “There are big high-rise apartments around now, but we’re trying to keep the culture alive, not gentrified. We’re some like-minded folks with pure passion. I just want to get something going on in my city.”\u003c/p>\n\u003cp>In addition to Cukui, Empire Seven, Headliners, No Future Gallery, LNP Gallery, The Coterie Den, Paradox and Coldwater will also open their doors for Photo Night. The loosely themed exhibition will showcase the work of photographers like Knowbody and his main co-conspirators, \u003ca href=\"https://www.instagram.com/gooseneckmagazine/\">Gooseneck\u003c/a> and \u003ca href=\"https://www.instagram.com/doyouknowtheway/\">Abraham Menor\u003c/a>. It originally started as a simple idea to display each other’s photos and grew into the informal collective’s first-ever showing in 2023.\u003c/p>\n\u003cfigure id=\"attachment_13952505\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13952505 size-full\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-scaled.jpg\" alt=\"\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-scaled.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/AKCUKILaLuchaSigueRecap-46-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A series of photos are displayed inside Coldwater, one of Japantown’s streetwear boutiques that is often at the center of the local arts community. \u003ccite>(Alex Knowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For his part, Knowbody will be setting up a live photo space inside Coldwater, a shop owned by \u003ca href=\"https://www.kqed.org/arts/13936639/jubo-iguanas-filipino-burrito-juborrito-collaboration-san-jose\">three Filipino brothers known around town for inventing a Spam-and-garlic-tot burrito\u003c/a>. Their custom-apparel clothing store will transform into a makeshift studio space with a backdrop where visitors can get professional portraits taken. Meanwhile, another exhibit next door will feature Gooseneck’s photographs of San Jose’s low riders.\u003c/p>\n\u003cp>“Last year, [Menor] called me and wanted to have a show and get the block activated, and he asked me If I was down,” recalls Knowbody. “I technically had my first-ever solo show at Cukui, so it made sense. Now I’m super stoked to be a part of this and see Japantown be culturally represented for the whole city.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>‘A Photo Night in Japantown’ will happen on Saturday, March 9, along Jackson Street in San Jose’s Japantown, from 4 to 7 p.m. Attendance is free.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13952476/san-jose-japantown-photo-night-cukui","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_835"],"tags":["arts_11007","arts_14294","arts_1256","arts_822","arts_1084","arts_3001","arts_585"],"featImg":"arts_13953108","label":"source_arts_13952476"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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