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Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. 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You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136123":{"type":"posts","id":"bayareabites_136123","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136123","score":null,"sort":[1579647633000]},"guestAuthors":[],"slug":"flavors-worth-finding-charred-cauliflower-dungeness-crab-and-mole-for-brunch","title":"Flavors Worth Finding: Charred Cauliflower, Dungeness Crab and Mole for Brunch","publishDate":1579647633,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_24758,bayareabites_133874' label='Get a bite of Roasted Cauliflower and Dungeness crab at home']\u003c/p>\n\u003ch2>Cauliflower Delights\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I still think about the first Tacos Oscar taco I ever had. It was a charred broccoli and peanut salsa situation I devoured some years ago when the restaurant was still a pop-up that roamed around Oakland. The deliciously inventive combination is a signature of Oscar Michel and Jake Weiss, whose vegan tacos are never an afterthought or a concession to appease the Bay’s non-meat-eating diners. The duo behind the restaurant have a knack for making a star out of a vegetable some might otherwise pass up, pairing it with slaws and salsas that compliment rather than drench and hide.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cauliflower taco I had the other night at Tacos Oscar is a prime example. Cauliflower takes well to direct heat—it chars beautifully, its florets acquire a satisfying crisp while the stems sweeten and soften. On top of their handmade tortillas, Michel and Weiss dress the toasted cauliflower with a red pickled cabbage slaw, cilantro and warming salsa macha whose crushed peanuts add more texture than loud, peanut flavor. A satisfying taco with every bite. The fact that it’s vegan is a parenthetical. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Ruth Gebreyesus, Food Reporter and \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Dungeness Crab with Garlic Butter to Spare\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ever since crab season opened up this winter, I’ve been drooling over the Instagram feed of Chef Smelly, who prepares locally sourced, sustainably caught wild Dungeness crab. On a recent Sunday afternoon, I finally made a plan to check out his pop up, Smelly’s Creole and Soul Food, inside Au Lounge Oakland in Uptown. The photocopied menu you get at the door includes all kinds of delicious-sounding combos of crab, shrimp, beef and oysters. But my family of three was all about the crab. We ordered a whole dungeness à la carte drenched in chopped garlic blooming in butter, along with a side of the Creole-spiced fries—also dipped in melted garlic butter. We got our order to go, and the crab did not disappoint. Only, once home, I regretted we didn’t get the trademark garlic noodles that come with most of Smelly’s combos. (Truth be told, I was trying to save a few bucks too.) I quickly assembled a pot of noodles at home and dumped them in the left-over butter, garlic and crab scraps. Divine.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/B66dxk1hhk9/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve read reviews and heard about the long lines at Smelly’s, so I was relieved when we showed up to find only a half-filled bar and one person in line. But don’t let that fool you, we still ended up waiting more than an hour for a to-go order, not ideal when you got a hungry nine-year-old kid in tow after basketball practice. In the end, it was still worth the wait\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Kelly Whalen, Senior Digital Video Producer, Arts & Culture\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='checkplease_11871' label='Catch Check Please! at Los Moles']\u003c/p>\n\u003ch2>Mole Pipián for Brunch and Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">On weekends, there’s nothing I want more than a breakfast I can enjoy with intention. That Saturday morning meal is to be savored slowly, and the all-you-can-eat brunch buffet at Los Moles provides tenfold. The first non-negotiable item for me is a mug of their café de olla—coffee brewed with canela, chocolate, piloncillo and orange rinds. The spicy-sweet brew cuts the grogginess of any Friday night stupor and prepares your stomach for the feast ahead. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7d8UFep50i/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And while I have fever dreams about the entire spread—the giant bubbling pots of menudo and pozole, the seven-plus varieties of mole, the handmade corn tortillas, the vats of carne machaca and carnitas—the centerpiece of this Saturday morning tradition is their mole pipián. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pale green and stewed with tender shredded chicken, Los Moles’ nutty, vibrant pipián made of roasted pepitas and seed varieties tantalizes. I recently learned that my great grandmother specialized in a mole pipián made from grinding toasted maíz, pepita, and sesame. And while the recipe was lost between generations, I hold on to that story with every bite I take of Los Moles’ pipián. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Lina Blanco, \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Digital Manager of Engagement, KQED Arts & Culture.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1579662833,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":798},"headData":{"title":"Flavors Worth Finding: Charred Cauliflower, Dungeness Crab and Mole for Brunch | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Cauliflower Delights I still think about the first Tacos","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136123 https://ww2.kqed.org/bayareabites/?p=136123","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/21/flavors-worth-finding-charred-cauliflower-dungeness-crab-and-mole-for-brunch/","disqusTitle":"Flavors Worth Finding: Charred Cauliflower, Dungeness Crab and Mole for Brunch","path":"/bayareabites/136123/flavors-worth-finding-charred-cauliflower-dungeness-crab-and-mole-for-brunch","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_24758,bayareabites_133874","label":"Get a bite of Roasted Cauliflower and Dungeness crab at home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Cauliflower Delights\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I still think about the first Tacos Oscar taco I ever had. It was a charred broccoli and peanut salsa situation I devoured some years ago when the restaurant was still a pop-up that roamed around Oakland. The deliciously inventive combination is a signature of Oscar Michel and Jake Weiss, whose vegan tacos are never an afterthought or a concession to appease the Bay’s non-meat-eating diners. The duo behind the restaurant have a knack for making a star out of a vegetable some might otherwise pass up, pairing it with slaws and salsas that compliment rather than drench and hide.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cauliflower taco I had the other night at Tacos Oscar is a prime example. Cauliflower takes well to direct heat—it chars beautifully, its florets acquire a satisfying crisp while the stems sweeten and soften. On top of their handmade tortillas, Michel and Weiss dress the toasted cauliflower with a red pickled cabbage slaw, cilantro and warming salsa macha whose crushed peanuts add more texture than loud, peanut flavor. A satisfying taco with every bite. The fact that it’s vegan is a parenthetical. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Ruth Gebreyesus, Food Reporter and \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Dungeness Crab with Garlic Butter to Spare\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ever since crab season opened up this winter, I’ve been drooling over the Instagram feed of Chef Smelly, who prepares locally sourced, sustainably caught wild Dungeness crab. On a recent Sunday afternoon, I finally made a plan to check out his pop up, Smelly’s Creole and Soul Food, inside Au Lounge Oakland in Uptown. The photocopied menu you get at the door includes all kinds of delicious-sounding combos of crab, shrimp, beef and oysters. But my family of three was all about the crab. We ordered a whole dungeness à la carte drenched in chopped garlic blooming in butter, along with a side of the Creole-spiced fries—also dipped in melted garlic butter. We got our order to go, and the crab did not disappoint. Only, once home, I regretted we didn’t get the trademark garlic noodles that come with most of Smelly’s combos. (Truth be told, I was trying to save a few bucks too.) I quickly assembled a pot of noodles at home and dumped them in the left-over butter, garlic and crab scraps. Divine.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B66dxk1hhk9"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve read reviews and heard about the long lines at Smelly’s, so I was relieved when we showed up to find only a half-filled bar and one person in line. But don’t let that fool you, we still ended up waiting more than an hour for a to-go order, not ideal when you got a hungry nine-year-old kid in tow after basketball practice. In the end, it was still worth the wait\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Kelly Whalen, Senior Digital Video Producer, Arts & Culture\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"checkplease_11871","label":"Catch Check Please! at Los Moles "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Mole Pipián for Brunch and Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">On weekends, there’s nothing I want more than a breakfast I can enjoy with intention. That Saturday morning meal is to be savored slowly, and the all-you-can-eat brunch buffet at Los Moles provides tenfold. The first non-negotiable item for me is a mug of their café de olla—coffee brewed with canela, chocolate, piloncillo and orange rinds. The spicy-sweet brew cuts the grogginess of any Friday night stupor and prepares your stomach for the feast ahead. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B7d8UFep50i"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And while I have fever dreams about the entire spread—the giant bubbling pots of menudo and pozole, the seven-plus varieties of mole, the handmade corn tortillas, the vats of carne machaca and carnitas—the centerpiece of this Saturday morning tradition is their mole pipián. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pale green and stewed with tender shredded chicken, Los Moles’ nutty, vibrant pipián made of roasted pepitas and seed varieties tantalizes. I recently learned that my great grandmother specialized in a mole pipián made from grinding toasted maíz, pepita, and sesame. And while the recipe was lost between generations, I hold on to that story with every bite I take of Los Moles’ pipián. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Lina Blanco, \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Digital Manager of Engagement, KQED Arts & Culture.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136123/flavors-worth-finding-charred-cauliflower-dungeness-crab-and-mole-for-brunch","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_16526","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_785","bayareabites_564","bayareabites_523","bayareabites_9835","bayareabites_9710","bayareabites_14412","bayareabites_16191","bayareabites_15518","bayareabites_14757","bayareabites_4043","bayareabites_767","bayareabites_1871"],"featImg":"bayareabites_136126","label":"bayareabites"},"bayareabites_135813":{"type":"posts","id":"bayareabites_135813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135813","score":null,"sort":[1576546148000]},"guestAuthors":[],"slug":"5-food-trucks-that-put-regional-mexican-plates-on-the-map","title":"5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map","publishDate":1576546148,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>[pullquote]To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"[/pullquote]\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Jorge Ayllon']\"El chile tiene que ser muy bravo, para que siempre venga la gente.\"[/pullquote]\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Ana Morales']\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"[/pullquote]\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>[gallery type=\"slideshow\" size=\"medium\" ids=\"135896,135895,135902,135904,135905,135907,135901,135900,135899,135908,135912,135929\"]\u003c/p>\n\u003chr>\n\u003ch4>\u003cem>Hungry? Use our Google Map to find each of these spots in East Oakland. \u003c/em>\u003c/h4>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/2/embed?mid=1CH9ZSu7sy0moLZgXFMJrwkokteKws56n\" width=\"800\" height=\"500\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"From Sinaloa to Jalisco, these five food trucks in Oakland's Fruitvale district highlight the regional distinction of specialty plates of Mexico with pride. ","status":"publish","parent":0,"modified":1583623797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/2/embed"],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1672},"headData":{"title":"5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map | KQED","description":"From Sinaloa to Jalisco, these five food trucks in Oakland's Fruitvale district highlight the regional distinction of specialty plates of Mexico with pride. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135813 https://ww2.kqed.org/bayareabites/?p=135813","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/16/5-food-trucks-that-put-regional-mexican-plates-on-the-map/","disqusTitle":"5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map","nprByline":"Lina Blanco, Masha Pershay","nprAudio":"https://www.kqed.org/.stream/anon/radio/RDnews/2019/12/MexFoodTrucks2way191221.wav","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135813/5-food-trucks-that-put-regional-mexican-plates-on-the-map","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/2019/12/MexFoodTrucks2way191221.wav","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"","name":"pullquote","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\"El chile tiene que ser muy bravo, para que siempre venga la gente.\"","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Jorge Ayllon","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Ana Morales","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"medium","ids":"135896,135895,135902,135904,135905,135907,135901,135900,135899,135908,135912,135929","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003chr>\n\u003ch4>\u003cem>Hungry? Use our Google Map to find each of these spots in East Oakland. \u003c/em>\u003c/h4>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/2/embed?mid=1CH9ZSu7sy0moLZgXFMJrwkokteKws56n\" width=\"800\" height=\"500\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135813/5-food-trucks-that-put-regional-mexican-plates-on-the-map","authors":["byline_bayareabites_135813"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_16525","bayareabites_16519","bayareabites_11079","bayareabites_16263","bayareabites_9710","bayareabites_13800","bayareabites_16522","bayareabites_16524","bayareabites_14177","bayareabites_13606","bayareabites_180","bayareabites_758","bayareabites_2561","bayareabites_15518","bayareabites_16518","bayareabites_16523","bayareabites_767","bayareabites_574","bayareabites_16520","bayareabites_16521"],"featImg":"bayareabites_135959","label":"bayareabites"},"bayareabites_113238":{"type":"posts","id":"bayareabites_113238","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113238","score":null,"sort":[1479227442000]},"guestAuthors":[],"slug":"mexican-style-thanksgiving-spicy-mole-gravy","title":"Mexican-Style Thanksgiving: Spicy Mole Gravy","publishDate":1479227442,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).","status":"publish","parent":0,"modified":1571961571,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":988},"headData":{"title":"Mexican-Style Thanksgiving: Spicy Mole Gravy | KQED","description":"Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"113238 http://ww2.kqed.org/bayareabites/?p=113238","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/","disqusTitle":"Mexican-Style Thanksgiving: Spicy Mole Gravy","path":"/bayareabites/113238/mexican-style-thanksgiving-spicy-mole-gravy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"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":"/bayareabites/113238/mexican-style-thanksgiving-spicy-mole-gravy","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_180","bayareabites_15676","bayareabites_15518","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_113531","label":"bayareabites_15012"},"bayareabites_110393":{"type":"posts","id":"bayareabites_110393","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110393","score":null,"sort":[1467334587000]},"guestAuthors":[],"slug":"agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","title":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","publishDate":1467334587,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n","blocks":[],"excerpt":"Agave Uptown opened its doors with a full Oaxacan menu of mole and mezcal.","status":"publish","parent":0,"modified":1481131172,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1058},"headData":{"title":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu | KQED","description":"Agave Uptown opened its doors with a full Oaxacan menu of mole and mezcal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110393 http://ww2.kqed.org/bayareabites/?p=110393","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/30/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu/","disqusTitle":"Agave Uptown Opens in Oakland with Authentic Oaxacan Menu","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/110393/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110393/agave-uptown-opens-in-oakland-with-authentic-oaxacan-menu","authors":["1459","5014"],"categories":["bayareabites_109","bayareabites_1244","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9270","bayareabites_15517","bayareabites_11147","bayareabites_2253","bayareabites_15519","bayareabites_758","bayareabites_10597","bayareabites_15518","bayareabites_15516","bayareabites_9268"],"featImg":"bayareabites_110399","label":"source_bayareabites_110393"}},"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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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/2021/10/ATC_1400.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://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.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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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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