Experienced international travelers will tell you that eating street food is always a gamble. Delicious yet not without risks, street food will delight you now but may betray you later. Fortunately, San Francisco and Berkeley host a plethora of chefs from around the world who recreate dishes from their native countries that aim to please both the street food-phobic and the more adventurous souls who brave dysentery for a decent baleada. This list represents eight local spots where you'll find some of our favorite international street foods; be sure and let us know yours in the comments.
Indian: Pani Puri
India is awash in street food, and pani puri is the most ubiquitous. (It might also be the closest you'll get to nirvana.) Roughly the size of a walnut, one pani puri nestles comfortably on your tongue. When you crunch down on the crispy shell, resilient mung beans pop between your teeth while a juicy deluge of sweet, spicy tartness drenches your palate. In India, pani puri is served by roadside vendors - always men - who punch a thumb through the top of a puffed disc of puri. It's stuffed with spiced potatoes and beans, then roughly equal amounts of minty, spiced "pani" water and tangy, tamarind chutney are ladled inside before handing over each bite-sized bubble.
In San Francisco, you can get pani puri every Monday at DOSA Valencia on Valencia during "Chaat Night," which also features a few other Indian street food specialties like bhel puri, sev puri and vada pav. DOSA's pani puri "kit" is served artfully on a single plate with all the ingredients you'll need to make your own mini flavor bomb, and your server will demonstrate the proper procedure on request.
DOSA Valencia
995 Valencia St., San Francisco [Map]
Ph: (415) 642-3672
Hours: Mon-Wed 5:30-10pm; Thu 5:30-11pm; Fri 5:30-midnight; Sat 11:30am-midnight; Sun 11:30am-10pm
Facebook: DOSA on Valencia
Price range: $ ( $10 and under)
Vik's Chaat in Berkeley serves pani puri everyday on the same kind of cafeteria-style metal trays you'll find all over India. What Vic's lacks in presentation, it makes up for in flavor. Their version of pani puri features garbanzo beans instead of mung beans, and the green pani juice is served in a small bowl that encourages you to dip your stuffed puri directly into the dish. You're encouraged to lick your fingers afterwards; after all, "chaat" means "to lick" in Hindi. And if you're in the South Bay, you'll find tasty pani puri at several Indian restaurants. Chaat Bhavan in Fremont is universally praised by my chaat-loving Indian friends.
In its simplest form, the baleada is a thick, folded flour tortilla filled with refried beans. But this humble description does scant justice to Honduras' de facto national dish. They're made fresh by mostly middle-aged women at makeshift streetside stalls equipped with only rickety table and a Coleman-style camping stove. And for just a dollar, one baleada will stave off hunger for about an hour. Starting with malleable dough made from wheat flour, the "baleada lady" flattens a ping-pong-sized ball between her palms into a disc, then slaps and spins it back-and-forth between her hands until it stretches beyond her fingers. Then she fries it in a dry skillet, turning it by hand to brown on both sides. While it's still piping hot, she smears on a layer of flavorful Salvadorean red beans that have been mashed and refried to a spreadable consistency. Upon request, she might top it with crumbled cheese and crema, avocado, or chismol (diced tomato, onion, and bell pepper), which are all folded inside the soft, slightly chewy flour tortilla. Unlike thin tortillas that exist primarily to keep burritos intact, these slightly-puffed flatbreads take a starring role in this warm and comforting Honduran-style taco.
Pastelitos are nearly as popular as baleadas on Honduran streets, and they cost about the same. These deep-fried, meat-filled pockets typically feature ground beef and potatoes or shredded chicken. The corn-flour dough -- made from Maseca or homemade masa harina -- is flattened into a disc, then molded into a half-moon shape around a fistful of meat filling before being pan-fried in an oiled skillet over a camping stove flame. Pastelitos are always served warm with a ketchup-consistency tomato salsa and a lightly fermented cabbage relish called "curtido" that has a mild, salty crunch.
You'll find both at El Paisa Restaurante in the Mission. Their baleadas are as soft, chewy and fulfilling as any of the street food versions I tried in Honduras, and their pastelitos are as crispy as I remember (and juicier). Though the baleadas are listed on the Spanish-only menu, you'll have to ask for the pastelitos by name from the "secret menu." Baleadas are available in three different versions: sampedranas with beans, cheese and Honduran crema; ceibeñas with beans, cheese, crema and avocado; and al paisa with beans, cheese, crema, avocado, eggs and chorizo. The pastelito de pollo is stuffed with spiced shredded chicken, while the pastelito de res is filled with ground beef and potatoes. Both are topped with curtido and warm tomato sauce.
Honduras and El Salvador share more than a border. The same red beans inside baleadas and the Maseca dough used to make pastelitos in Honduras are turned into pupusas in El Salvador. If you've walked down 16th Street between Valencia and Mission on a weekend evening, you've probably seen these stuffed tortillas being hand-slapped into shape at the sidewalk stall in front of Panchita's. Pupusas are similar to South American arepas and Mexican gorditas, except that they are stuffed prior to cooking instead of after. Typical fillings include any combination of beans, queso (cheese), chicharrones (fried pork skins), shredded pork, and loroco, a succulent, green vine with edible flower buds. Pupusas are also served hot off the griddle with curtido and tomato sauce; smother your pupusa with the condiments and devour it all with a knife and fork, or tear off strips and use them as a utensil for grabbing condiments.
Maseca dough is also a main ingredient in tamales de elote, or corn tamales. Slightly sweet and lightly studded with corn kernels, these fresh corn cakes can be served steamed or fried, usually for breakfast or as a starchy side dish with lunch or dinner. Tamales de elote are usually topped with Salvadoran crema, which is creamier than sour cream and tastes like crème fraîche.
Balompie Café (pronounced bah-loam-PEE-ay) has been serving handmade pupusas and tamales de elote in San Francisco's Mission District for over 25 years. Their pupusas are as good as they get, with a wide variety of traditional and specialty stuffings such as shrimp, prosciutto, ground beef and jalapeños. While I can attest to the finger-licking goodness of the basic bean and chicharrón versions, loroco and cheese was my favorite flavor by far. The curtido and tomato salsa were served on the side in separate dishes, and no one batted an eye when I set aside the silverware and dug in with my bare hands. You'll also find tamales de elote on Balompie's menu, both steamed and fried, presented with a side ramekin of Salvadoran crema.
Balompie Café
3349 18th Street, San Francisco [Map]
Ph: (415) 648-9199
Hours: Tue-Sun 8am-9:30pm
Facebook: Balompie Cafe
Price range: $ ( $10 and under)
Another source of Salvadoran street food is Elsy's Pupusas y Mas!, located next door to La Taqueria on Mission at 25th. This neighborhood eatery is prized more for its authenticity than its ambiance, and you can watch your pupusas being made to order in the open kitchen with traditional fillings of beans, cheese, pork and loroco. They're available individually or on a platter with up to four pupusas, with curtido and tomato salsa served on the side.
Elsy's tamales de elote aren't listed on the menu; instead, they are advertised on a handwritten sign posted by the counter. Available both steamed and fried, they're served with a dollop of crema and a small portion of casamiento, which is a "marriage" of beans and rice. The steamed version is soft, moist, and slightly sweet, with fresh kernels of corn cooked inside. The fried version is the same, with a crispy exterior. For a taste bud trifecta, combine tamal, casamiento and crema into a single bite.
Elsy's Restaurant
2893 Mission St., San Francisco [Map]
Ph: (415) 642-0104
Hours: Daily 9am-9pm
Price range: $ ( $10 and under)
Nepalese: Momos
If you've traveled in or near the Himalayas, you've probably had a momo. Sold in restaurants and at roadside stalls throughout Nepal and some parts of northeastern India, these handmade dumplings are traditionally filled with meat from a freshly-slaughtered water buffalo, steamed and topped with a spicy tomato sauce. Momos can also be fried or stuffed with vegetables, and they are eaten at all times of day as a snack or a meal.
Lacking a water buffalo supplier, Binita Pradhan of Bini's Kitchen makes turkey momos and vegetarian versions which she sells at Fort Mason's Off the Grid on Friday nights. Each round momo is a treasure of functional art, featuring a thumbprint-sized opening in the top to accommodate a bit of tomato cilantro sauce. The slightly chewy wrapper of Bini's turkey momo provides just the right amount of resistance before your teeth pierce a tender morsel of spiced ground meat, releasing a warm cascade of savory juices that slides across your tongue. Pradhan takes great pride in her momos, going so far as to dry, grind and mix her own imported spices for the sauce and fillings. She learned the recipe from her mother, who worked as a royal chef in Nepal, although she's toned down the heat of her tomato sauce to cater to local palates.
Bini's Kitchen
Off the Grid at Fort Mason on Fridays
Fort Mason Center, 2 Marina Blvd., San Francisco [Map]
Ph: (415) 361-6911
Hours: Fridays 5pm-10pm
Facebook: Bini's Kitchen
Price range: $ ( $10 and under)
If you want a momo with a little more kick, try Little Nepal in Bernal Heights. Available in minced chicken, pork, and vegetable varieties, these momos are crescent-shaped and served six to a platter, alongside a dish of tomato chutney sauce spiced heavily with chilis, roasted sesame, garlic, ginger and cumin. Little Nepal's momos may not be as pretty as Bini's, but they're unapologetically spicy and available six nights a week.
Little Nepal
925 Cortland Avenue, San Francisco [Map]
Ph: (415) 643-3881
Hours: Tue-Sun 5pm-10pm
Facebook: Little Nepal Restaurant
Price range: $ ( $10 and under)
Sri Lankan: Kottu Roti and Egg Hopper
Sri Lankan kottu roti might be the only street food that produces "music" while it's being cooked. Roadside vendors stir-fry shredded roti (a thin flatbread), egg, vegetables, spices and sometimes leftover chicken curry on a griddle, then chop and tos the mixture with a pair of handheld blades that look like oversized dough scrapers. Each kottu roti maker chops to his own beat, creating a signature rhythm for his dish. The customer decides how much of each ingredient goes into the mix, so every kottu roti is an original work of edible, audible art.
Sri Lanka's other favorite street food, the egg hopper, is a cup-shaped crepe cradling a steamed egg topped with spicy condiments such as chili paste and sambol, which is similar to a chutney or relish. Made from a batter of fermented rice flour and coconut milk, the crepes are crispy around the edges and easy to eat with your fingers.
You can try both street foods at 1601 Bar and Kitchen, a Sri Lankan-inspired SOMA eatery with a French flair. 1601's egg hopper is served with spicy chili paste, sweet and tangy onion sambal and toasty coconut sambal. If Chef Brian Fernando had his druthers, he'd toss all the condiments into the hopper himself to give diners a medley of diverse flavors he knows and loves from Sri Lanka. Instead, he provides generous portions of the onion and coconut sambols on the side, with a big dollop of chili paste to spice things up.
The kottu roti at 1601 is a tapas-sized dish topped with a fried Chesapeake Bay soft-shell crab. Toothsome strips of roti provide a stable stage for shredded carrots and cabbage that are stir-fried with spices and sauces that bring all the ingredients together without stealing the limelight from the tender crab.
Sponsored
1601 Bar & Kitchen
1601 Howard Street, San Francisco [Map]
Ph: (415) 552-1601
Hours: Tue-Fri 6-10pm; Sat 5:30-10pm
Facebook: 1601 Bar & Kitchen
Twitter: @1601SF
Price range: $ ( $10 and under)
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Perhaps that explains her unapologetic addiction to pork, which culminates in an annual Pork of July potluck. After completing graduate school in the South, she drove West to Bend, Oregon, where she served as managing editor of the Source Weekly newspaper and ran one of the first online press release distribution services before launching grassrootsPR in 2002. She brought the business to San Francisco in 2009, where she continues to scout and share stories for non-profits and small businesses. When she isn't scouting stories for clients, she enjoys adventure travel that takes her off the beaten path. She drove a tuk-tuk across India in the Rickshaw Run, chased a solar eclipse through the Australian outback, crossed a remote Guatemala/Honduras border in the back of a pick-up truck, and contracted dengue fever on her honeymoon. Her life's goal is to get cheerleaders added to baseball. In addition to KQED's Bay Area Bites, her work appears in 7x7, Saveur, Wired, and The Atlantic. Follow Renée on Twitter \u003ca href=\"https://twitter.com/grassrootspr\">@grassrootspr\u003c/a>","avatar":"https://secure.gravatar.com/avatar/97b791d7893c72dd671130bb0f063daa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Renée Alexander | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/97b791d7893c72dd671130bb0f063daa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/97b791d7893c72dd671130bb0f063daa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/reneealexander"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337589":{"type":"posts","id":"food_1337589","meta":{"index":"posts_1591205157","site":"food","id":"1337589","found":true},"guestAuthors":[],"slug":"corn-tortilla","title":"Your Corn Tortilla Sucks…Science Can Fix It","publishDate":1714406452,"format":"video","headTitle":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","labelTerm":{},"content":"\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1714177113,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":234},"headData":{"title":"Your Corn Tortilla Sucks…Science Can Fix It | KQED","description":"You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself! Thanks to Emmanuel Galvan, owner of Bolita Masa, for unlocking the magic of corn tortillas. Subscribe to KQED Food’s YouTube channel to watch more Beyond The Menu videos. Read more: Masa by Jorge Gaviria What is nixtamal? How corn became corn","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Corn Tortilla Sucks…Science Can Fix It","datePublished":"2024-04-29T16:00:52.000Z","dateModified":"2024-04-27T00:18:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Ht1NVEHLgCs","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Derek Lartaud","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337589/corn-tortilla","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might think that corn tortilla from your favorite Mexican restaurant is as good as it gets, but chances are it’s made from a mass-produced corn powder. But fear not! A better corn tortilla exists and has existed for thousands of years. All you need is fresh corn and an ancient science that’s almost as old as civilization itself!\u003c/p>\n\u003cp>Thanks to Emmanuel Galvan, owner of \u003ca href=\"https://www.bolitamasa.com/\" rel=\"noopener\" target=\"_blank\">Bolita Masa\u003c/a>, for unlocking the magic of corn tortillas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" rel=\"noopener\" target=\"_blank\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://masienda.com/products/masa-book\" rel=\"noopener\" target=\"_blank\">Masa by Jorge Gaviria\u003c/a>\u003cbr>\n\u003ca href=\"https://www.epicurious.com/ingredients/what-is-nixtamal-article\" rel=\"noopener\" target=\"_blank\">What is nixtamal?\u003c/a>\u003cbr>\n\u003ca href=\"https://www.biorxiv.org/content/10.1101/2023.01.31.526540v1.full\" rel=\"noopener\" target=\"_blank\">How corn became corn\u003c/a>\u003cbr>\n\u003ca href=\"https://grist.org/technology/masa/\" rel=\"noopener\" target=\"_blank\">How the corn tortilla went corporate\u003c/a>\u003cbr>\n\u003ca href=\"https://www.texasmonthly.com/food/masa-masters-texas/\" rel=\"noopener\" target=\"_blank\">The masters of masa\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337589/corn-tortilla","authors":["byline_food_1337589"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337594","label":"source_food_1337589"},"food_1337534":{"type":"posts","id":"food_1337534","meta":{"index":"posts_1591205157","site":"food","id":"1337534","found":true},"guestAuthors":[],"slug":"birria-taco","title":"Your Birria Taco Is Ancient History—Here’s Why","publishDate":1712161417,"format":"video","headTitle":"Your Birria Taco Is Ancient History—Here’s Why | KQED","labelTerm":{},"content":"\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":259},"headData":{"title":"Your Birria Taco Is Ancient History—Here’s Why | KQED","description":"We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet. Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos. Subscribe to KQED Food’s YouTube channel to watch more","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Birria Taco Is Ancient History—Here’s Why","datePublished":"2024-04-03T16:23:37.000Z","dateModified":"2024-04-15T17:08:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/jhIDKr9PR2M?si=h-oxaYVJJ9uuYZwS","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprByline":"Matt Morales","subhead":"A recent food craze might just be the world’s oldest recipe.","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"Yes","articleAge":"0","path":"/food/1337534/birria-taco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re in peak birria these days, where every taqueria in town seems to have its own version. But this newish food trend is actually very old. In fact, birria is a perfect collection of some of humanity’s oldest cooking techniques and ingredients merged together into one perfect hand-held treat. It’s a food only capable of existing by holding onto ancient traditions that span thousands of years across both sides of the planet.\u003c/p>\n\u003cp>Thanks to El Garage in Richmond, California for showing us how to make their family’s version of birria tacos.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.eater.com/22215718/how-birria-tacos-conquered-america\" target=\"_blank\" rel=\"noopener\">The Great Birria Boom, by Bill Esparza\u003c/a>\u003cbr>\n\u003ca href=\"https://www.researchgate.net/publication/263685698_The_Food_System_during_the_Formative_Period_in_West_Mesoamerica1\" target=\"_blank\" rel=\"noopener\">The Food System During The Formative Period in West Mesoamerica\u003c/a>\u003cbr>\n\u003ca href=\"https://www.nytimes.com/2021/02/08/dining/birria-recipes.html\" target=\"_blank\" rel=\"noopener\">The Birria Boom Is Complicated, but Simply Delicious \u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337534/birria-taco","authors":["byline_food_1337534"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337543","label":"source_food_1337534"},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_101751":{"type":"posts","id":"bayareabites_101751","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101751","found":true},"guestAuthors":[],"slug":"where-to-get-your-international-street-food-fix-in-san-francisco-berkeley","title":"Where to Get Your International Street Food Fix in San Francisco & Berkeley","publishDate":1444226403,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Experienced international travelers will tell you that eating street food is always a gamble. Delicious yet not without risks, street food will delight you now but may betray you later. Fortunately, San Francisco and Berkeley host a plethora of chefs from around the world who recreate dishes from their native countries that aim to please both the street food-phobic and the more adventurous souls who brave dysentery for a decent \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Baleada\" target=\"_blank\">baleada\u003c/a>\u003c/em>. This list represents eight local spots where you'll find some of our favorite international street foods; be sure and let us know yours in the comments.\u003c/p>\n\u003ch3>Indian: Pani Puri\u003c/h3>\n\u003cfigure id=\"attachment_101664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dosa-panipuri.jpg\" alt=\"DOSA's Pani Puri, available on Monday nights\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOSA's Pani Puri, available on Monday nights \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>India is awash in street food, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">pani puri\u003c/a>\u003c/em> is the most ubiquitous. (It might also be the closest you'll get to nirvana.) Roughly the size of a walnut, one \u003cem>pani puri\u003c/em> nestles comfortably on your tongue. When you crunch down on the crispy shell, resilient mung beans pop between your teeth while a juicy deluge of sweet, spicy tartness drenches your palate. In India, \u003cem>pani puri\u003c/em> is served by roadside vendors - always men - who punch a thumb through the top of a puffed disc of \u003cem>puri\u003c/em>. It's stuffed with spiced potatoes and beans, then roughly equal amounts of minty, spiced \"\u003cem>pani\u003c/em>\" water and tangy, tamarind chutney are ladled inside before handing over each bite-sized bubble.\u003c/p>\n\u003cp>In San Francisco, you can get \u003cem>pani puri\u003c/em> every Monday at \u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a> on Valencia during \"Chaat Night,\" which also features a few other Indian street food specialties like \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Bhelpuri\" target=\"_blank\">bhel puri\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sevpuri\" target=\"_blank\">sev puri\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vada_pav\" target=\"_blank\">vada pav\u003c/a>\u003c/em>. DOSA's \u003cem>pani puri\u003c/em> \"kit\" is served artfully on a single plate with all the ingredients you'll need to make your own mini flavor bomb, and your server will \u003ca href=\"https://www.youtube.com/watch?v=aJSX8_BWFRg\" target=\"_blank\">demonstrate the proper procedure on request\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St., San Francisco [\u003ca href=\"https://goo.gl/3hSp63\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Wed 5:30-10pm; Thu 5:30-11pm; Fri 5:30-midnight; Sat 11:30am-midnight; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DOSA-on-Valencia-196326700404830/timeline/\" target=\"_blank\">DOSA on Valencia\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg\" alt=\"Pani Puri at Vik's Chaat\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pani Puri at Vik's Chaat \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a> in Berkeley serves \u003cem>pani puri\u003c/em> everyday on the same kind of cafeteria-style metal trays you'll find all over India. What Vic's lacks in presentation, it makes up for in flavor. Their version of \u003cem>pani puri\u003c/em> features garbanzo beans instead of mung beans, and the green \u003cem>pani\u003c/em> juice is served in a small bowl that encourages you to dip your stuffed \u003cem>puri\u003c/em> directly into the dish. You're encouraged to lick your fingers afterwards; after all, \"chaat\" means \"to lick\" in Hindi. And if you're in the South Bay, you'll find tasty \u003cem>pani puri\u003c/em> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/\" target=\"_blank\">several Indian restaurants\u003c/a>. \u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a> in Fremont is universally praised by my chaat-loving Indian friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St., Berkeley [\u003ca href=\"https://goo.gl/CaiUTJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu 11am-6pm; Fri-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ViksChaat\" target=\"_blank\">@ViksChaat\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Honduran: Baleadas and Pastelitos de Carne\u003c/h3>\n\u003cfigure id=\"attachment_101666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg\" alt=\"Baleadas at El Paisa Restaurante \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baleadas at El Paisa Restaurante \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In its simplest form, the \u003cem>baleada\u003c/em> is a thick, folded flour tortilla filled with refried beans. But this humble description does scant justice to Honduras' de facto national dish. They're made fresh by mostly middle-aged women at makeshift streetside stalls equipped with only rickety table and a Coleman-style camping stove. And for just a dollar, one \u003cem>baleada\u003c/em> will stave off hunger for about an hour. Starting with malleable dough made from wheat flour, the \"\u003cem>baleada\u003c/em> lady\" flattens a ping-pong-sized ball between her palms into a disc, then slaps and spins it back-and-forth between her hands until it stretches beyond her fingers. Then she fries it in a dry skillet, turning it by hand to brown on both sides. While it's still piping hot, she smears on a layer of flavorful Salvadorean red beans that have been mashed and refried to a spreadable consistency. Upon request, she might top it with crumbled cheese and \u003cem>crema\u003c/em>, avocado, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chismol\" target=\"_blank\">chismol\u003c/a>\u003c/em> (diced tomato, onion, and bell pepper), which are all folded inside the soft, slightly chewy flour tortilla. Unlike thin tortillas that exist primarily to keep burritos intact, these slightly-puffed flatbreads take a starring role in this warm and comforting Honduran-style taco.\u003c/p>\n\u003cfigure id=\"attachment_101668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg\" alt=\"Pastelito de Carne at El Paisa\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastelito de Carne at El Paisa \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pastelitos\u003c/em> are nearly as popular as \u003cem>baleadas\u003c/em> on Honduran streets, and they cost about the same. These deep-fried, meat-filled pockets typically feature ground beef and potatoes or shredded chicken. The corn-flour dough -- made from \u003ca href=\"http://www.mimaseca.com/en/productos-maseca/d/maseca-corn-flour/1\" target=\"_blank\">Maseca\u003c/a> or homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Masa\" target=\"_blank\">masa harina\u003c/a>\u003c/em> -- is flattened into a disc, then molded into a half-moon shape around a fistful of meat filling before being pan-fried in an oiled skillet over a camping stove flame. \u003cem>Pastelitos\u003c/em> are always served warm with a ketchup-consistency tomato salsa and a lightly fermented cabbage relish called \"\u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Curtido\" target=\"_blank\">curtido\u003c/a>\u003c/em>\" that has a mild, salty crunch. \u003c/p>\n\u003cp>You'll find both at \u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a> in the Mission. Their \u003cem>baleadas\u003c/em> are as soft, chewy and fulfilling as any of the street food versions I tried in Honduras, and their \u003cem>pastelitos\u003c/em> are as crispy as I remember (and juicier). Though the \u003cem>baleadas\u003c/em> are listed on the Spanish-only menu, you'll have to ask for the \u003cem>pastelitos\u003c/em> by name from the \"secret menu.\" \u003cem>Baleadas\u003c/em> are available in three different versions: \u003cem>sampedranas\u003c/em> with beans, cheese and Honduran crema; \u003cem>ceibeñas\u003c/em> with beans, cheese, crema and avocado; and \u003cem>al paisa\u003c/em> with beans, cheese, crema, avocado, eggs and chorizo. The \u003cem>pastelito de pollo\u003c/em> is stuffed with spiced shredded chicken, while the \u003cem>pastelito de re\u003c/em>s is filled with ground beef and potatoes. Both are topped with \u003cem>curtido\u003c/em> and warm tomato sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a>\u003cbr>\n3322 Mission Street, San Francisco [\u003ca href=\"https://goo.gl/9Onmmy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 550-0557\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Paisa-Restaurante-Jenny-Jesse/111487272208171?fref=ts\" target=\"_blank\">El Paisa Restaurante-Jenny & Jesse\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under) CASH ONLY\u003c/p>\n\u003ch3>Salvadoran: Pupusas and Tamales de Elote\u003c/h3>\n\u003cfigure id=\"attachment_101670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg\" alt=\"Balompie Café Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101670\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honduras and El Salvador share more than a border. The same red beans inside \u003cem>baleadas\u003c/em> and the Maseca dough used to make \u003cem>pastelitos\u003c/em> in Honduras are turned into \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pupusa\" target=\"_blank\">pupusas\u003c/a>\u003c/em> in El Salvador. If you've walked down 16th Street between Valencia and Mission on a weekend evening, you've probably seen these stuffed tortillas being hand-slapped into shape at the sidewalk stall in front of Panchita's. Pupusas are similar to South American \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Arepa\" target=\"_blank\">arepas\u003c/a>\u003c/em> and Mexican \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gordita\" target=\"_blank\">gorditas\u003c/a>\u003c/em>, except that they are stuffed prior to cooking instead of after. Typical fillings include any combination of beans, \u003cem>queso\u003c/em> (cheese), \u003cem>chicharrones\u003c/em> (fried pork skins), shredded pork, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Fernaldia_pandurata\" target=\"_blank\">loroco\u003c/a>\u003c/em>, a succulent, green vine with edible flower buds. Pupusas are also served hot off the griddle with \u003cem>curtido\u003c/em> and tomato sauce; smother your \u003cem>pupusa\u003c/em> with the condiments and devour it all with a knife and fork, or tear off strips and use them as a utensil for grabbing condiments.\u003c/p>\n\u003cfigure id=\"attachment_101673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg\" alt=\"Balompie Café Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maseca dough is also a main ingredient in \u003cem>tamales de elote\u003c/em>, or corn tamales. Slightly sweet and lightly studded with corn kernels, these fresh corn cakes can be served steamed or fried, usually for breakfast or as a starchy side dish with lunch or dinner. \u003cem>Tamales de elote\u003c/em> are usually topped with Salvadoran crema, which is creamier than sour cream and tastes like \u003cem>crème fraîche\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a> (pronounced bah-loam-PEE-ay) has been serving handmade \u003cem>pupusas\u003c/em> and \u003cem>tamales de elote\u003c/em> in San Francisco's Mission District for over 25 years. Their pupusas are as good as they get, with a wide variety of traditional and specialty stuffings such as shrimp, prosciutto, ground beef and \u003cem>jalapeños\u003c/em>. While I can attest to the finger-licking goodness of the basic bean and \u003cem>chicharrón\u003c/em> versions, \u003cem>loroco\u003c/em> and cheese was my favorite flavor by far. The \u003cem>curtido\u003c/em> and tomato salsa were served on the side in separate dishes, and no one batted an eye when I set aside the silverware and dug in with my bare hands. You'll also find \u003cem>tamales de elote\u003c/em> on Balompie's menu, both steamed and fried, presented with a side ramekin of Salvadoran \u003cem>crema\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a>\u003cbr>\n3349 18th Street, San Francisco [\u003ca href=\"https://goo.gl/pShVZ4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 648-9199\u003cbr>\nHours: Tue-Sun 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Balompie-Cafe/1163377030344568?fref=ts&rf=111240085565671\" target=\"_blank\">Balompie Cafe\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg\" alt=\"Elsy’s Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another source of Salvadoran street food is \u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Pupusas y Mas!\u003c/strong>\u003c/a>, located next door to La Taqueria on Mission at 25th. This neighborhood eatery is prized more for its authenticity than its ambiance, and you can watch your \u003cem>pupusas\u003c/em> being made to order in the open kitchen with traditional fillings of beans, cheese, pork and \u003cem>loroco\u003c/em>. They're available individually or on a platter with up to four pupusas, with \u003cem>curtido\u003c/em> and tomato salsa served on the side.\u003c/p>\n\u003cfigure id=\"attachment_101678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg\" alt=\"Elsy’s Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsy's \u003cem>tamales de elote\u003c/em> aren't listed on the menu; instead, they are advertised on a handwritten sign posted by the counter. Available both steamed and fried, they're served with a dollop of \u003cem>crema\u003c/em> and a small portion of \u003cem>casamiento\u003c/em>, which is a \"marriage\" of beans and rice. The steamed version is soft, moist, and slightly sweet, with fresh kernels of corn cooked inside. The fried version is the same, with a crispy exterior. For a taste bud trifecta, combine \u003cem>tamal\u003c/em>, \u003cem>casamiento\u003c/em> and \u003cem>crema\u003c/em> into a single bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2893 Mission St., San Francisco [\u003ca href=\"https://goo.gl/BdMZ1m\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-0104\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Nepalese: Momos\u003c/h3>\n\u003cfigure id=\"attachment_101682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo3-1920.jpg\" alt=\"Momos from Bini's Kitchen, topped with tomato sauce\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos from Bini's Kitchen, topped with tomato sauce \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've traveled in or near the Himalayas, you've probably had a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Momo_(dumpling)\" target=\"_blank\">momo\u003c/a>\u003c/em>. Sold in restaurants and at roadside stalls throughout Nepal and some parts of northeastern India, these handmade dumplings are traditionally filled with meat from a freshly-slaughtered water buffalo, steamed and topped with a spicy tomato sauce. \u003cem>Momos\u003c/em> can also be fried or stuffed with vegetables, and they are eaten at all times of day as a snack or a meal.\u003c/p>\n\u003cfigure id=\"attachment_101680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo1-1920.jpg\" alt=\"Momos ready for steaming at Bini's Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos ready for steaming at Bini's Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lacking a water buffalo supplier, Binita Pradhan of \u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a> makes turkey \u003cem>momos\u003c/em> and vegetarian versions which she sells at \u003ca href=\"http://offthegridsf.com/markets/fort-mason-center#about\" target=\"_blank\">Fort Mason's Off the Grid on Friday nights\u003c/a>. Each round \u003cem>momo\u003c/em> is a treasure of functional art, featuring a thumbprint-sized opening in the top to accommodate a bit of tomato cilantro sauce. The slightly chewy wrapper of Bini's turkey \u003cem>momo\u003c/em> provides just the right amount of resistance before your teeth pierce a tender morsel of spiced ground meat, releasing a warm cascade of savory juices that slides across your tongue. Pradhan takes great pride in her \u003cem>momos\u003c/em>, going so far as to dry, grind and mix her own imported spices for the sauce and fillings. She learned the recipe from her mother, who worked as a royal chef in Nepal, although she's toned down the heat of her tomato sauce to cater to local palates. \u003c/p>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a>\u003cbr>\nOff the Grid at Fort Mason on Fridays\u003cbr>\nFort Mason Center, 2 Marina Blvd., San Francisco [\u003ca href=\"https://goo.gl/8Ued4p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 361-6911\u003cbr>\nHours: Fridays 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biniskitchen?fref=ts\" target=\"_blank\">Bini's Kitchen\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg\" alt=\"Momos at Little Nepal\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos at Little Nepal \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want a \u003cem>momo\u003c/em> with a little more kick, try Little Nepal in Bernal Heights. Available in minced chicken, pork, and vegetable varieties, these \u003cem>momos\u003c/em> are crescent-shaped and served six to a platter, alongside a dish of tomato chutney sauce spiced heavily with chilis, roasted sesame, garlic, ginger and cumin. Little Nepal's \u003cem>momos\u003c/em> may not be as pretty as Bini's, but they're unapologetically spicy and available six nights a week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlenepalsf.com/\" target=\"_blank\">\u003cstrong>Little Nepal\u003c/strong>\u003c/a>\u003cbr>\n925 Cortland Avenue, San Francisco [\u003ca href=\"https://goo.gl/mkxk5z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 643-3881\u003cbr>\nHours: Tue-Sun 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlenepalsf?fref=ts\" target=\"_blank\">Little Nepal Restaurant\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Sri Lankan: Kottu Roti and Egg Hopper\u003c/h3>\n\u003cfigure id=\"attachment_101687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg\" alt=\"Kottu Roti at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kottu Roti at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lankan \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kottu\" target=\"_blank\">kottu roti\u003c/a>\u003c/em> might be the only street food that produces \"music\" while it's being cooked. Roadside vendors stir-fry shredded \u003cem>roti\u003c/em> (a thin flatbread), egg, vegetables, spices and sometimes leftover chicken curry on a griddle, then chop and tos the mixture with a pair of handheld blades that look like oversized dough scrapers. Each \u003cem>kottu roti\u003c/em> maker \u003ca href=\"https://youtu.be/qSnqHbH19KA?t=3m3s\" target=\"_blank\">chops to his own beat\u003c/a>, creating a signature rhythm for his dish. The customer decides how much of each ingredient goes into the mix, so every \u003cem>kottu roti\u003c/em> is an original work of edible, audible art.\u003c/p>\n\u003cfigure id=\"attachment_101686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601Hopper3-1920.jpg\" alt=\"The Egg Hopper at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Egg Hopper at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lanka's other favorite street food, the egg hopper, is a cup-shaped crepe cradling a steamed egg topped with spicy condiments such as chili paste and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pol_Sambola_(Coconut_Sambol)\" target=\"_blank\">sambol\u003c/a>\u003c/em>, which is similar to a chutney or relish. Made from a batter of fermented rice flour and coconut milk, the crepes are crispy around the edges and easy to eat with your fingers. \u003c/p>\n\u003cp>You can try both street foods at 1601 Bar and Kitchen, a Sri Lankan-inspired SOMA eatery with a French flair. 1601's egg hopper is served with spicy chili paste, sweet and tangy onion \u003cem>sambal\u003c/em> and toasty coconut \u003cem>sambal\u003c/em>. If Chef Brian Fernando had his druthers, he'd toss all the condiments into the hopper himself to give diners a medley of diverse flavors he knows and loves from Sri Lanka. Instead, he provides generous portions of the onion and coconut \u003cem>sambols\u003c/em> on the side, with a big dollop of chili paste to spice things up.\u003c/p>\n\u003cp>The \u003cem>kottu roti\u003c/em> at 1601 is a tapas-sized dish topped with a fried Chesapeake Bay soft-shell crab. Toothsome strips of \u003cem>roti\u003c/em> provide a stable stage for shredded carrots and cabbage that are stir-fried with spices and sauces that bring all the ingredients together without stealing the limelight from the tender crab.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1601sf.com/\" target=\"_blank\">\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1601 Howard Street, San Francisco [\u003ca href=\"https://goo.gl/muFIKx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-1601\u003cbr>\nHours: Tue-Fri 6-10pm; Sat 5:30-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1601BarAndKitchen?fref=ts\" target=\"_blank\">1601 Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/1601sf\" target=\"_blank\">@1601SF\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\n","blocks":[],"excerpt":"International street food lovers rejoice! Local chefs from around the globe are recreating their favorite native street foods, right here in the Bay Area. No passport required.","status":"publish","parent":0,"modified":1444339560,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":2397},"headData":{"title":"Where to Get Your International Street Food Fix in San Francisco & Berkeley | KQED","description":"International street food lovers rejoice! Local chefs from around the globe are recreating their favorite native street foods, right here in the Bay Area. No passport required.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Where to Get Your International Street Food Fix in San Francisco & Berkeley","datePublished":"2015-10-07T14:00:03.000Z","dateModified":"2015-10-08T21:26:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"},"authorsData":[{"type":"authors","id":"8674","meta":{"index":"authors_1591205172","id":"8674","found":true},"name":"Renée Alexander","firstName":"Renée","lastName":"Alexander","slug":"reneealexander","email":"renee@grassrootspr.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Renée Alexander hails from North Carolina, where there are more pigs than people. Perhaps that explains her unapologetic addiction to pork, which culminates in an annual Pork of July potluck. After completing graduate school in the South, she drove West to Bend, Oregon, where she served as managing editor of the Source Weekly newspaper and ran one of the first online press release distribution services before launching grassrootsPR in 2002. She brought the business to San Francisco in 2009, where she continues to scout and share stories for non-profits and small businesses. When she isn't scouting stories for clients, she enjoys adventure travel that takes her off the beaten path. She drove a tuk-tuk across India in the Rickshaw Run, chased a solar eclipse through the Australian outback, crossed a remote Guatemala/Honduras border in the back of a pick-up truck, and contracted dengue fever on her honeymoon. Her life's goal is to get cheerleaders added to baseball. In addition to KQED's Bay Area Bites, her work appears in 7x7, Saveur, Wired, and The Atlantic. Follow Renée on Twitter \u003ca href=\"https://twitter.com/grassrootspr\">@grassrootspr\u003c/a>","avatar":"https://secure.gravatar.com/avatar/97b791d7893c72dd671130bb0f063daa?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Renée Alexander | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/97b791d7893c72dd671130bb0f063daa?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/97b791d7893c72dd671130bb0f063daa?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/reneealexander"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo2-1920-1440x964.jpg","width":1440,"height":964,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo2-1920-1440x964.jpg","width":1440,"height":964,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["Honduran","indian","Salvadorean","street food and fast food"]}},"disqusIdentifier":"101751 http://ww2.kqed.org/bayareabites/?p=101751","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/07/where-to-get-your-international-street-food-fix-in-san-francisco-berkeley/","disqusTitle":"Where to Get Your International Street Food Fix in San Francisco & Berkeley","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/101751/where-to-get-your-international-street-food-fix-in-san-francisco-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Experienced international travelers will tell you that eating street food is always a gamble. Delicious yet not without risks, street food will delight you now but may betray you later. Fortunately, San Francisco and Berkeley host a plethora of chefs from around the world who recreate dishes from their native countries that aim to please both the street food-phobic and the more adventurous souls who brave dysentery for a decent \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Baleada\" target=\"_blank\">baleada\u003c/a>\u003c/em>. This list represents eight local spots where you'll find some of our favorite international street foods; be sure and let us know yours in the comments.\u003c/p>\n\u003ch3>Indian: Pani Puri\u003c/h3>\n\u003cfigure id=\"attachment_101664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dosa-panipuri.jpg\" alt=\"DOSA's Pani Puri, available on Monday nights\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dosa-panipuri-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">DOSA's Pani Puri, available on Monday nights \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>India is awash in street food, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Panipuri\" target=\"_blank\">pani puri\u003c/a>\u003c/em> is the most ubiquitous. (It might also be the closest you'll get to nirvana.) Roughly the size of a walnut, one \u003cem>pani puri\u003c/em> nestles comfortably on your tongue. When you crunch down on the crispy shell, resilient mung beans pop between your teeth while a juicy deluge of sweet, spicy tartness drenches your palate. In India, \u003cem>pani puri\u003c/em> is served by roadside vendors - always men - who punch a thumb through the top of a puffed disc of \u003cem>puri\u003c/em>. It's stuffed with spiced potatoes and beans, then roughly equal amounts of minty, spiced \"\u003cem>pani\u003c/em>\" water and tangy, tamarind chutney are ladled inside before handing over each bite-sized bubble.\u003c/p>\n\u003cp>In San Francisco, you can get \u003cem>pani puri\u003c/em> every Monday at \u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a> on Valencia during \"Chaat Night,\" which also features a few other Indian street food specialties like \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Bhelpuri\" target=\"_blank\">bhel puri\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sevpuri\" target=\"_blank\">sev puri\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vada_pav\" target=\"_blank\">vada pav\u003c/a>\u003c/em>. DOSA's \u003cem>pani puri\u003c/em> \"kit\" is served artfully on a single plate with all the ingredients you'll need to make your own mini flavor bomb, and your server will \u003ca href=\"https://www.youtube.com/watch?v=aJSX8_BWFRg\" target=\"_blank\">demonstrate the proper procedure on request\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://dosasf.com/dosa-on-valencia/\" target=\"_blank\">\u003cstrong>DOSA Valencia\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St., San Francisco [\u003ca href=\"https://goo.gl/3hSp63\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Wed 5:30-10pm; Thu 5:30-11pm; Fri 5:30-midnight; Sat 11:30am-midnight; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DOSA-on-Valencia-196326700404830/timeline/\" target=\"_blank\">DOSA on Valencia\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg\" alt=\"Pani Puri at Vik's Chaat\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ViksPaniPuri2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pani Puri at Vik's Chaat \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a> in Berkeley serves \u003cem>pani puri\u003c/em> everyday on the same kind of cafeteria-style metal trays you'll find all over India. What Vic's lacks in presentation, it makes up for in flavor. Their version of \u003cem>pani puri\u003c/em> features garbanzo beans instead of mung beans, and the green \u003cem>pani\u003c/em> juice is served in a small bowl that encourages you to dip your stuffed \u003cem>puri\u003c/em> directly into the dish. You're encouraged to lick your fingers afterwards; after all, \"chaat\" means \"to lick\" in Hindi. And if you're in the South Bay, you'll find tasty \u003cem>pani puri\u003c/em> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/31/5-bites-satisfy-your-indian-curry-and-chaat-cravings-in-and-around-fremont/\" target=\"_blank\">several Indian restaurants\u003c/a>. \u003ca href=\"http://chaatbhavan.com/\" target=\"_blank\">Chaat Bhavan\u003c/a> in Fremont is universally praised by my chaat-loving Indian friends.\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>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St., Berkeley [\u003ca href=\"https://goo.gl/CaiUTJ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu 11am-6pm; Fri-Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ViksChaat\" target=\"_blank\">@ViksChaat\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Honduran: Baleadas and Pastelitos de Carne\u003c/h3>\n\u003cfigure id=\"attachment_101666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg\" alt=\"Baleadas at El Paisa Restaurante \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaBaleada-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baleadas at El Paisa Restaurante \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In its simplest form, the \u003cem>baleada\u003c/em> is a thick, folded flour tortilla filled with refried beans. But this humble description does scant justice to Honduras' de facto national dish. They're made fresh by mostly middle-aged women at makeshift streetside stalls equipped with only rickety table and a Coleman-style camping stove. And for just a dollar, one \u003cem>baleada\u003c/em> will stave off hunger for about an hour. Starting with malleable dough made from wheat flour, the \"\u003cem>baleada\u003c/em> lady\" flattens a ping-pong-sized ball between her palms into a disc, then slaps and spins it back-and-forth between her hands until it stretches beyond her fingers. Then she fries it in a dry skillet, turning it by hand to brown on both sides. While it's still piping hot, she smears on a layer of flavorful Salvadorean red beans that have been mashed and refried to a spreadable consistency. Upon request, she might top it with crumbled cheese and \u003cem>crema\u003c/em>, avocado, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chismol\" target=\"_blank\">chismol\u003c/a>\u003c/em> (diced tomato, onion, and bell pepper), which are all folded inside the soft, slightly chewy flour tortilla. Unlike thin tortillas that exist primarily to keep burritos intact, these slightly-puffed flatbreads take a starring role in this warm and comforting Honduran-style taco.\u003c/p>\n\u003cfigure id=\"attachment_101668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg\" alt=\"Pastelito de Carne at El Paisa\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElPaisaPastelito1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastelito de Carne at El Paisa \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Pastelitos\u003c/em> are nearly as popular as \u003cem>baleadas\u003c/em> on Honduran streets, and they cost about the same. These deep-fried, meat-filled pockets typically feature ground beef and potatoes or shredded chicken. The corn-flour dough -- made from \u003ca href=\"http://www.mimaseca.com/en/productos-maseca/d/maseca-corn-flour/1\" target=\"_blank\">Maseca\u003c/a> or homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Masa\" target=\"_blank\">masa harina\u003c/a>\u003c/em> -- is flattened into a disc, then molded into a half-moon shape around a fistful of meat filling before being pan-fried in an oiled skillet over a camping stove flame. \u003cem>Pastelitos\u003c/em> are always served warm with a ketchup-consistency tomato salsa and a lightly fermented cabbage relish called \"\u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Curtido\" target=\"_blank\">curtido\u003c/a>\u003c/em>\" that has a mild, salty crunch. \u003c/p>\n\u003cp>You'll find both at \u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a> in the Mission. Their \u003cem>baleadas\u003c/em> are as soft, chewy and fulfilling as any of the street food versions I tried in Honduras, and their \u003cem>pastelitos\u003c/em> are as crispy as I remember (and juicier). Though the \u003cem>baleadas\u003c/em> are listed on the Spanish-only menu, you'll have to ask for the \u003cem>pastelitos\u003c/em> by name from the \"secret menu.\" \u003cem>Baleadas\u003c/em> are available in three different versions: \u003cem>sampedranas\u003c/em> with beans, cheese and Honduran crema; \u003cem>ceibeñas\u003c/em> with beans, cheese, crema and avocado; and \u003cem>al paisa\u003c/em> with beans, cheese, crema, avocado, eggs and chorizo. The \u003cem>pastelito de pollo\u003c/em> is stuffed with spiced shredded chicken, while the \u003cem>pastelito de re\u003c/em>s is filled with ground beef and potatoes. Both are topped with \u003cem>curtido\u003c/em> and warm tomato sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/restaurante-el-paisa-san-francisco\" target=\"_blank\">\u003cstrong>El Paisa Restaurante\u003c/strong>\u003c/a>\u003cbr>\n3322 Mission Street, San Francisco [\u003ca href=\"https://goo.gl/9Onmmy\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 550-0557\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Paisa-Restaurante-Jenny-Jesse/111487272208171?fref=ts\" target=\"_blank\">El Paisa Restaurante-Jenny & Jesse\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under) CASH ONLY\u003c/p>\n\u003ch3>Salvadoran: Pupusas and Tamales de Elote\u003c/h3>\n\u003cfigure id=\"attachment_101670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg\" alt=\"Balompie Café Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101670\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompiePupusa-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Honduras and El Salvador share more than a border. The same red beans inside \u003cem>baleadas\u003c/em> and the Maseca dough used to make \u003cem>pastelitos\u003c/em> in Honduras are turned into \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pupusa\" target=\"_blank\">pupusas\u003c/a>\u003c/em> in El Salvador. If you've walked down 16th Street between Valencia and Mission on a weekend evening, you've probably seen these stuffed tortillas being hand-slapped into shape at the sidewalk stall in front of Panchita's. Pupusas are similar to South American \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Arepa\" target=\"_blank\">arepas\u003c/a>\u003c/em> and Mexican \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gordita\" target=\"_blank\">gorditas\u003c/a>\u003c/em>, except that they are stuffed prior to cooking instead of after. Typical fillings include any combination of beans, \u003cem>queso\u003c/em> (cheese), \u003cem>chicharrones\u003c/em> (fried pork skins), shredded pork, and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Fernaldia_pandurata\" target=\"_blank\">loroco\u003c/a>\u003c/em>, a succulent, green vine with edible flower buds. Pupusas are also served hot off the griddle with \u003cem>curtido\u003c/em> and tomato sauce; smother your \u003cem>pupusa\u003c/em> with the condiments and devour it all with a knife and fork, or tear off strips and use them as a utensil for grabbing condiments.\u003c/p>\n\u003cfigure id=\"attachment_101673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg\" alt=\"Balompie Café Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BalompieTamalesDeElote2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Balompie Café Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maseca dough is also a main ingredient in \u003cem>tamales de elote\u003c/em>, or corn tamales. Slightly sweet and lightly studded with corn kernels, these fresh corn cakes can be served steamed or fried, usually for breakfast or as a starchy side dish with lunch or dinner. \u003cem>Tamales de elote\u003c/em> are usually topped with Salvadoran crema, which is creamier than sour cream and tastes like \u003cem>crème fraîche\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a> (pronounced bah-loam-PEE-ay) has been serving handmade \u003cem>pupusas\u003c/em> and \u003cem>tamales de elote\u003c/em> in San Francisco's Mission District for over 25 years. Their pupusas are as good as they get, with a wide variety of traditional and specialty stuffings such as shrimp, prosciutto, ground beef and \u003cem>jalapeños\u003c/em>. While I can attest to the finger-licking goodness of the basic bean and \u003cem>chicharrón\u003c/em> versions, \u003cem>loroco\u003c/em> and cheese was my favorite flavor by far. The \u003cem>curtido\u003c/em> and tomato salsa were served on the side in separate dishes, and no one batted an eye when I set aside the silverware and dug in with my bare hands. You'll also find \u003cem>tamales de elote\u003c/em> on Balompie's menu, both steamed and fried, presented with a side ramekin of Salvadoran \u003cem>crema\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://balompiecafe.com/balompie3.html\" target=\"_blank\">\u003cstrong>Balompie Café\u003c/strong>\u003c/a>\u003cbr>\n3349 18th Street, San Francisco [\u003ca href=\"https://goo.gl/pShVZ4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 648-9199\u003cbr>\nHours: Tue-Sun 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Balompie-Cafe/1163377030344568?fref=ts&rf=111240085565671\" target=\"_blank\">Balompie Cafe\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg\" alt=\"Elsy’s Pupusas\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101677\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyPupusa2-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Pupusas \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another source of Salvadoran street food is \u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Pupusas y Mas!\u003c/strong>\u003c/a>, located next door to La Taqueria on Mission at 25th. This neighborhood eatery is prized more for its authenticity than its ambiance, and you can watch your \u003cem>pupusas\u003c/em> being made to order in the open kitchen with traditional fillings of beans, cheese, pork and \u003cem>loroco\u003c/em>. They're available individually or on a platter with up to four pupusas, with \u003cem>curtido\u003c/em> and tomato salsa served on the side.\u003c/p>\n\u003cfigure id=\"attachment_101678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg\" alt=\"Elsy’s Tamales de Elote\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/ElsyTamalesDeElote1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Elsy’s Tamales de Elote \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsy's \u003cem>tamales de elote\u003c/em> aren't listed on the menu; instead, they are advertised on a handwritten sign posted by the counter. Available both steamed and fried, they're served with a dollop of \u003cem>crema\u003c/em> and a small portion of \u003cem>casamiento\u003c/em>, which is a \"marriage\" of beans and rice. The steamed version is soft, moist, and slightly sweet, with fresh kernels of corn cooked inside. The fried version is the same, with a crispy exterior. For a taste bud trifecta, combine \u003cem>tamal\u003c/em>, \u003cem>casamiento\u003c/em> and \u003cem>crema\u003c/em> into a single bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/elsys-restaurant-san-francisco\" target=\"_blank\">\u003cstrong>Elsy's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2893 Mission St., San Francisco [\u003ca href=\"https://goo.gl/BdMZ1m\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 642-0104\u003cbr>\nHours: Daily 9am-9pm\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Nepalese: Momos\u003c/h3>\n\u003cfigure id=\"attachment_101682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo3-1920.jpg\" alt=\"Momos from Bini's Kitchen, topped with tomato sauce\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos from Bini's Kitchen, topped with tomato sauce \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've traveled in or near the Himalayas, you've probably had a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Momo_(dumpling)\" target=\"_blank\">momo\u003c/a>\u003c/em>. Sold in restaurants and at roadside stalls throughout Nepal and some parts of northeastern India, these handmade dumplings are traditionally filled with meat from a freshly-slaughtered water buffalo, steamed and topped with a spicy tomato sauce. \u003cem>Momos\u003c/em> can also be fried or stuffed with vegetables, and they are eaten at all times of day as a snack or a meal.\u003c/p>\n\u003cfigure id=\"attachment_101680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BinisMomo1-1920.jpg\" alt=\"Momos ready for steaming at Bini's Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BinisMomo1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos ready for steaming at Bini's Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lacking a water buffalo supplier, Binita Pradhan of \u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a> makes turkey \u003cem>momos\u003c/em> and vegetarian versions which she sells at \u003ca href=\"http://offthegridsf.com/markets/fort-mason-center#about\" target=\"_blank\">Fort Mason's Off the Grid on Friday nights\u003c/a>. Each round \u003cem>momo\u003c/em> is a treasure of functional art, featuring a thumbprint-sized opening in the top to accommodate a bit of tomato cilantro sauce. The slightly chewy wrapper of Bini's turkey \u003cem>momo\u003c/em> provides just the right amount of resistance before your teeth pierce a tender morsel of spiced ground meat, releasing a warm cascade of savory juices that slides across your tongue. Pradhan takes great pride in her \u003cem>momos\u003c/em>, going so far as to dry, grind and mix her own imported spices for the sauce and fillings. She learned the recipe from her mother, who worked as a royal chef in Nepal, although she's toned down the heat of her tomato sauce to cater to local palates. \u003c/p>\n\u003cp>\u003ca href=\"http://biniskitchen.com/\" target=\"_blank\">\u003cstrong>Bini's Kitchen\u003c/strong>\u003c/a>\u003cbr>\nOff the Grid at Fort Mason on Fridays\u003cbr>\nFort Mason Center, 2 Marina Blvd., San Francisco [\u003ca href=\"https://goo.gl/8Ued4p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 361-6911\u003cbr>\nHours: Fridays 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biniskitchen?fref=ts\" target=\"_blank\">Bini's Kitchen\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg\" alt=\"Momos at Little Nepal\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/LittleNepalMomo3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Momos at Little Nepal \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want a \u003cem>momo\u003c/em> with a little more kick, try Little Nepal in Bernal Heights. Available in minced chicken, pork, and vegetable varieties, these \u003cem>momos\u003c/em> are crescent-shaped and served six to a platter, alongside a dish of tomato chutney sauce spiced heavily with chilis, roasted sesame, garlic, ginger and cumin. Little Nepal's \u003cem>momos\u003c/em> may not be as pretty as Bini's, but they're unapologetically spicy and available six nights a week.\u003c/p>\n\u003cp>\u003ca href=\"http://www.littlenepalsf.com/\" target=\"_blank\">\u003cstrong>Little Nepal\u003c/strong>\u003c/a>\u003cbr>\n925 Cortland Avenue, San Francisco [\u003ca href=\"https://goo.gl/mkxk5z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 643-3881\u003cbr>\nHours: Tue-Sun 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/littlenepalsf?fref=ts\" target=\"_blank\">Little Nepal Restaurant\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\u003ch3>Sri Lankan: Kottu Roti and Egg Hopper\u003c/h3>\n\u003cfigure id=\"attachment_101687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg\" alt=\"Kottu Roti at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601KottuRoti1-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kottu Roti at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lankan \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kottu\" target=\"_blank\">kottu roti\u003c/a>\u003c/em> might be the only street food that produces \"music\" while it's being cooked. Roadside vendors stir-fry shredded \u003cem>roti\u003c/em> (a thin flatbread), egg, vegetables, spices and sometimes leftover chicken curry on a griddle, then chop and tos the mixture with a pair of handheld blades that look like oversized dough scrapers. Each \u003cem>kottu roti\u003c/em> maker \u003ca href=\"https://youtu.be/qSnqHbH19KA?t=3m3s\" target=\"_blank\">chops to his own beat\u003c/a>, creating a signature rhythm for his dish. The customer decides how much of each ingredient goes into the mix, so every \u003cem>kottu roti\u003c/em> is an original work of edible, audible art.\u003c/p>\n\u003cfigure id=\"attachment_101686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/1601Hopper3-1920.jpg\" alt=\"The Egg Hopper at 1601 Bar & Kitchen\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-101686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/1601Hopper3-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Egg Hopper at 1601 Bar & Kitchen \u003ccite>(Renée Alexander)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sri Lanka's other favorite street food, the egg hopper, is a cup-shaped crepe cradling a steamed egg topped with spicy condiments such as chili paste and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pol_Sambola_(Coconut_Sambol)\" target=\"_blank\">sambol\u003c/a>\u003c/em>, which is similar to a chutney or relish. Made from a batter of fermented rice flour and coconut milk, the crepes are crispy around the edges and easy to eat with your fingers. \u003c/p>\n\u003cp>You can try both street foods at 1601 Bar and Kitchen, a Sri Lankan-inspired SOMA eatery with a French flair. 1601's egg hopper is served with spicy chili paste, sweet and tangy onion \u003cem>sambal\u003c/em> and toasty coconut \u003cem>sambal\u003c/em>. If Chef Brian Fernando had his druthers, he'd toss all the condiments into the hopper himself to give diners a medley of diverse flavors he knows and loves from Sri Lanka. Instead, he provides generous portions of the onion and coconut \u003cem>sambols\u003c/em> on the side, with a big dollop of chili paste to spice things up.\u003c/p>\n\u003cp>The \u003cem>kottu roti\u003c/em> at 1601 is a tapas-sized dish topped with a fried Chesapeake Bay soft-shell crab. Toothsome strips of \u003cem>roti\u003c/em> provide a stable stage for shredded carrots and cabbage that are stir-fried with spices and sauces that bring all the ingredients together without stealing the limelight from the tender crab.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1601sf.com/\" target=\"_blank\">\u003cstrong>1601 Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1601 Howard Street, San Francisco [\u003ca href=\"https://goo.gl/muFIKx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-1601\u003cbr>\nHours: Tue-Fri 6-10pm; Sat 5:30-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1601BarAndKitchen?fref=ts\" target=\"_blank\">1601 Bar & Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/1601sf\" target=\"_blank\">@1601SF\u003c/a>\u003cbr>\nPrice range: $ ( $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101751/where-to-get-your-international-street-food-fix-in-san-francisco-berkeley","authors":["8674"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_181"],"tags":["bayareabites_14914","bayareabites_8435","bayareabites_14915","bayareabites_14749"],"featImg":"bayareabites_101681","label":"source_bayareabites_101751","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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