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Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"},"uramakrishnan":{"type":"authors","id":"11689","meta":{"index":"authors_1591205172","id":"11689","found":true},"name":"Urmila Ramakrishnan","firstName":"Urmila","lastName":"Ramakrishnan","slug":"uramakrishnan","email":"uramakrishnan@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Food Editor","bio":"Urmila Ramakrishnan is KQED Arts & Culture’s food editor and an award-winning food journalist based in the Bay Area. 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Keep up with her cooking adventures on Instagram at \u003ca href=\"https://www.instagram.com/urmilamakes/\" rel=\"noopener noreferrer\">@urmilamakes\u003c/a> and join the food discussion \u003ca href=\"https://twitter.com/U_Ramakrishnan\" rel=\"noopener noreferrer\">@U_Ramakrishnan\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twitter":"U_Ramakrishnan","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":"Urmila Ramakrishnan | KQED","description":"KQED Food Editor","ogImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d014718b767c29f78f33117b5b75eb6d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/uramakrishnan"},"wendy-goodfriend":{"type":"authors","id":"5014","meta":{"index":"authors_1591205172","id":"5014","found":true},"name":"Wendy Goodfriend","firstName":"Wendy","lastName":"Goodfriend","slug":"wendy-goodfriend","email":"wendy@wendygoodfriend.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"}},"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":"home","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"food_1337576":{"type":"posts","id":"food_1337576","meta":{"index":"posts_1591205157","site":"food","id":"1337576","found":true},"guestAuthors":[],"slug":"samosa","title":"Samosas aren’t from India…Wait, what?","publishDate":1713200788,"format":"video","headTitle":"Samosas aren’t from India…Wait, what? | KQED","labelTerm":{},"content":"\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1713200804,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":296},"headData":{"title":"Samosas aren’t from India…Wait, what? | KQED","description":"Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world. Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Samosas aren’t from India…Wait, what?","datePublished":"2024-04-15T17:06:28.000Z","dateModified":"2024-04-15T17:06:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"videoEmbed":"https://youtu.be/Hzye3hGNulQ?si=-GwUfo48P7IopX5C","source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"WpOldSlug":"samosas-arent-from-indiawait-what","nprByline":"Manjula Varghese","subhead":"The samosa, the bite-size Indian street food, is actually not from India","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/food/1337576/samosa","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you ever wondered about the delicious samosa – the perfect starter to any Indian meal? We discovered that this bite-size street food has an epic history and it starts, not in India, but actually beyond the subcontinent. The samosas became such a crowd pleaser that even a famous Sultan/Emperor was enamored by them. The amazing thing about the samosa you enjoy today – is that it is only one of the many iterations that exists around the world.\u003c/p>\n\u003cp>Thanks to Hetal Vasavada, author of the cook book ‘Milk and Cardamom’ for sharing her story and showing us how to make Gujarati style samosas.\u003c/p>\n\u003cp>Subscribe to \u003ca href=\"https://www.youtube.com/@KQEDFood\" target=\"_blank\" rel=\"noopener\">KQED Food’s YouTube channel\u003c/a> to watch more Beyond The Menu videos.\u003c/p>\n\u003cp>Read more:\u003cbr>\n\u003ca href=\"https://www.baytalfann.com/post/the-story-of-the-samosa\" target=\"_blank\" rel=\"noopener\">The Story of the Samosa\u003c/a>\u003cbr>\n\u003ca href=\"https://recipes.timesofindia.com/articles/food-facts/this-story-about-samosas-origin-will-break-your-heart/pThe%20Story%20of%20the%20Samosahotostory/62220155.cms?picid=62220231\" target=\"_blank\" rel=\"noopener\">This story about samosa’s origin will break your heart\u003c/a>\u003cbr>\n\u003ca href=\"https://www.bbc.com/news/magazine-36548445\" target=\"_blank\" rel=\"noopener\">The story of India as told by a humble street snack\u003c/a>\u003cbr>\n\u003ca href=\"https://www.thebetterindia.com/80824/samosa-history-india/\" target=\"_blank\" rel=\"noopener\">TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India’s Favourite Street Snack\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada\u003c/a>\u003cbr>\n\u003ca href=\"https://www.sheffield.ac.uk/history/people/research/neha-vermani\" target=\"_blank\" rel=\"noopener\">Dr. Neha Vermani\u003c/a>\u003cbr>\n\u003ca href=\"https://milkandcardamom.com/2020/05/14/samosa/\" target=\"_blank\" rel=\"noopener\">Hetal Vasavada’s samosa recipe\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>About Beyond The Menu:\u003c/strong>\u003cbr>\nThe story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new digital food series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/food/1337576/samosa","authors":["byline_food_1337576"],"series":["food_311"],"categories":["food_1"],"tags":["food_114","food_313","food_312","food_143","food_328"],"featImg":"food_1337580","label":"source_food_1337576"},"bayareabites_137985":{"type":"posts","id":"bayareabites_137985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137985","found":true},"guestAuthors":[],"slug":"with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","publishDate":1594670162,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\n\u003cp>https://www.instagram.com/p/CAi-N55AuFW/?utm_source=ig_embed\u003c/p>\n\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\n\u003cp>https://www.instagram.com/p/CBpKt-QgRHa/?utm_source=ig_embed\u003c/p>\n\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","status":"publish","parent":0,"modified":1621633889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1035},"headData":{"title":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes | KQED","description":"When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","datePublished":"2020-07-13T19:56:02.000Z","dateModified":"2021-05-21T21:51:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137985 https://ww2.kqed.org/bayareabites/?p=137985","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/13/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes/","disqusTitle":"With Seafood Restaurant alaMar, Oakland Chef Nelson German Breaks From Black Chef Stereotypes","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>When protests sparked by the death of George Floyd began last month, chef Nelson German was in the kitchen at alaMar. Outside the large windows lining the restaurant on Grand Avenue in Oakland, crowds gathered. Emotions ran high.\u003c/strong>\u003c/p>\n\u003cp>\"As a person of color, I was sad I couldn't be out there. What happened to George, [it's] heartbreaking. That could have been me or someone I've known,\" German says. He feared for his staff, many of whom are young and African-American and, as some among the protestors turned to smashing up and looting local businesses, he feared for his restaurant.\u003c/p>\n\u003cp>\"The amount just to pay for new windows and doors, it's going to be tremendous,\" he explains. That alone could have put alaMar out of business, especially at a time when pandemic restrictions are already having a major impact on its viability.\u003c/p>\n\u003cp>Instead, Oakland stepped up. The community defended the restaurant, protecting it from harm.\u003c/p>\n\u003cp>Even before it helped to shield \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a>, Nelson German had great love and respect for his adopted city. German was born and raised in Manhattan's Washington Heights neighborhood, at the epicenter of the United States' Dominican diaspora. As a teenager, he began to fall in love with cooking, but for years his adventures in the kitchen were a closely protected secret.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In \"Dominican culture, it wasn't typical for a man to be in the kitchen. Because of that I didn't show my passion or my hobby for cooking. So, even experimenting, I'd wait until my parents left the house,\" he recalls.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAi-N55AuFW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>By his early 20s, German began to take on the role of master griller at backyard barbecues. Everyone agreed, the man had talent. Emboldened by their response to his cooking, German got his first job in a restaurant kitchen. For the next decade he honed his skills in New York, developing a style that drew as much from his Dominican roots as from the Mediterranean and Asian cuisines he helped prepare.\u003c/p>\n\u003cp>Eventually, the time came for German to open his own restaurant. With his wife, May, at his side, he returned to her hometown of Oakland and, in 2014, they opened alaMar. It was a dream come true for German, the chance to tell his own story through his food. \"That's the special thing about being a chef-owner,\" he says. Opening a place of your own \"shows how far we have come.\" He filled the menu with childhood inspirations, memories from growing up, and original dishes.\u003c/p>\n\u003cp>While alaMar is technically a seafood restaurant, its menu is more accurately described as a stroll through German's life. Chef's braised meats—braised oxtail is on the current takeout menu—come straight from his mom's home cooking repertoire. Braised chicken \"is the one dish I always ask her to make for me when I go to visit. It's slow and low and you have to braise it for two hours. It's a dish you put a lot of love into,\" he says.\u003c/p>\n\u003cp>One early alaMar dish, fried goat cheese stuffed with camembert with a spiced beef puree and honeycomb, was inspired by a dish at a Spanish tapas restaurant German and May frequented in New York. And elements from a decade of summers spent with friends in Puglia, Italy, where he played and worked in home and restaurant kitchens, show up in his crudos, ceviches, and other dishes. \"They really focus on the seafood but you don't need too much cooking,\" the chef says. These dishes are \"using ingredients I don't normally don't see in Italian restaurants in the U.S., like pistachio, turmeric, and saffron.\"\u003c/p>\n\u003cp>German's range and talent is not unusual among Black chefs who, all around the country, are innovating in kitchens that specialize in a wide variety of cuisines. But the recognition he's received as a Black chef—even the fact that he owns and operates a restaurant that is not specifically dedicated to soul food or African food—is rare.\u003c/p>\n\u003cp>\"I'm in an industry where there were a lot of great chefs but they never got recognized,\" says German. Confronting those racial disparities drives him. \"It's about more than just greens and cornbread. We can have sexy restaurants.\"\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBpKt-QgRHa"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For nine brief days before the Bay Area's shelter-in-place order was issued in March, German was once again poised to break out of the box with his second establishment, \u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>. Unfortunately the cocktail lounge, which specializes in refined drinks and Latino-Caribbean tapas inspired by the chef's Dominican roots, has spent its first months closed to the public, though some of the new eatery's best dishes and drinks are available through \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">AlaMar's takeout and delivery menu\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, open for takeout and delivery (outdoor dining in Alameda County was abruptly shut down last week, effectively closing the restaurant's patio), alaMar is thriving. It's one of the most unexpected things to come out of this moment where racial reckoning and confrontations of police brutality have slammed head first into a global pandemic, says German. In June, the restaurant even broke its former sales record.\u003c/p>\n\u003cp>That community support has allowed alaMar to pay its good fortune forward. At the beginning of shelter in place, they partnered with \u003ca href=\"https://leeinitiative.org/\" target=\"_blank\" rel=\"noopener noreferrer\">The Lee Initiative\u003c/a> to provide 300 meal kits a day as part of the Restaurant Workers Relief Program. Now they've joined up with \u003ca href=\"https://wck.org/\" target=\"_blank\" rel=\"noopener noreferrer\">World Central Kitchen\u003c/a> to donate 100 to 150 meals daily to the homeless.\u003c/p>\n\u003cp>\"It's just who I am and how I grew up that you always give back and better things come towards you,\" says German. \"It's a genuine team here [in Oakland]. It's really about building community and helping the city become the best city in the country.\"\u003c/p>\n\u003cp>// \u003cem>alaMar is open for \u003ca href=\"https://alamar.wifiwaiter.net/#xhome\" target=\"_blank\" rel=\"noopener noreferrer\">takeout\u003c/a> and delivery via \u003ca href=\"https://www.doordash.com/store/alamar-oakland-9298/en-US/?utm_medium=website&utm_source=partner-link\" target=\"_blank\" rel=\"noopener noreferrer\">DoorDash\u003c/a>; 100 Grand Ave. (Oakland), \u003c/em>\u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cem>alamaroakland.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For the original article from 7x7, \u003ca href=\"https://www.7x7.com/chef-nelson-german-alamar-oakland-2646319120.html\">click here\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137985/with-seafood-restaurant-alamar-oakland-chef-nelson-german-breaks-from-black-chef-stereotypes","authors":["11590"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16631","bayareabites_16737","bayareabites_16736","bayareabites_16738"],"featImg":"bayareabites_137986","label":"bayareabites"},"bayareabites_138065":{"type":"posts","id":"bayareabites_138065","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138065","found":true},"guestAuthors":[],"slug":"your-ultimate-2020-summer-ice-cream-guide","title":"Your Ultimate 2020 Summer Ice Cream Guide","publishDate":1594862774,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpVyIxJnXN/\u003c/p>\n\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_8a1ULhA3f/\u003c/p>\n\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCo72SFBakl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZv1fpANnR/\u003c/p>\n\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZveyWBEvC/\u003c/p>\n\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCpfuElhb6S/\u003c/p>\n\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CA_U3ahhBdM/\u003c/p>\n\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CB90wFRD6QD/\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\n\u003cp>https://www.instagram.com/p/CCZT6C1Bz1P/\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\n\u003cp>https://www.instagram.com/p/BbpXVZonDE4/\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BVfeKkIA_qB/\u003c/p>\n\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCOlAkjFX-9/\u003c/p>\n\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChPuLXD3Rg/\u003c/p>\n\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCAmUkcgZ2R/\u003c/p>\n\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/CBJqndthKAH/\u003c/p>\n\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n","blocks":[],"excerpt":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","status":"publish","parent":0,"modified":1621633864,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1235},"headData":{"title":"Your Ultimate 2020 Summer Ice Cream Guide | KQED","description":"Summer is in full swing amidst the pandemic. These 15 local creameries offer delivery services. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Your Ultimate 2020 Summer Ice Cream Guide","datePublished":"2020-07-16T01:26:14.000Z","dateModified":"2021-05-21T21:51:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138065 https://ww2.kqed.org/bayareabites/?p=138065","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/15/your-ultimate-2020-summer-ice-cream-guide/","disqusTitle":"Your Ultimate 2020 Summer Ice Cream Guide","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At this point in shelter-in-place, we're solidly in month five of the pandemic in the Bay Area. Maybe all of your kitchen gadgets have been used to make bread, desserts and sweet treats. Maybe kitchen apathy has you craving without wanting to put in the effort.\u003c/p>\n\u003cp>We have good news: Many ice cream spots around the Bay Area are open, with a variety of options for delivery.\u003c/p>\n\u003cp>Here’s how to get a pint delivered while sheltering in place. Guidelines and restrictions are constantly changing, so it’s best to check social media or websites before ordering. (And if you still want to make ice cream yourself? Jump to our \u003ca href=\"#recipes\">home recipes\u003c/a>.)\u003c/p>\n\u003ch2>Delivery\u003c/h2>\n\u003cp>\u003ca href=\"https://www.thebakedbear.com/sanfrancisco/\">\u003cb>Baked Bear\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This chain best known for its create-your-own ice cream sandwich offers delivery via third-party apps in both of its Bay Area locations. The Fisherman’s Wharf location offers delivery through Uber Eats, while the Columbus Avenue location offers delivery via Uber Eats, Postmates, DoorDash and GrubHub. \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":"CCpVyIxJnXN"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://creamnation.com/locations/\">\u003cb>CREAM\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Similar to Baked Bear, CREAM also offers its cookies and ice cream for build-your-own sandwich kits via delivery from DoorDash, Postmates, Uber Eats and ezCater at all of its Bay Area locations. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_8a1ULhA3f"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.curbsideoakland.com/\">\u003cb>Curbside Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Though this Oakland soft serve shop’s preferred method of purchase is in-store pickup, it offers delivery via Caviar. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCo72SFBakl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.humphryslocombe.com/\">\u003cb>Humphry Slocombe\u003c/b>\u003c/a>\u003c/p>\n\u003cp>The high-end ice cream known for unique flavor combinations is available at grocery stores, but it's also available via Caviar, Postmates, DoorDash and Goldbelly (with $20 off your first purchase if ordering via Goldbelly). The Mission District and Berkeley locations have ice cream cakes and pies available with a 72-hour notice for that birthday or other celebration.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZv1fpANnR"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.itsiticecream.com/local-delivery\">\u003cb>It’s-It\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Want to stock up or host a socially distant ice cream party? With a minimum order requirement of five cases (120 It’s-Its) for same-day delivery, the iconic San Francisco dessert can be delivered to San Francisco, San Mateo, Marin, Santa Clara, Alameda, Contra Costa and Solano, Monday through Friday. It’s-It also offers online ordering without the five-case minimum, but delivery is overnight, not same-day. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZveyWBEvC"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://koolficreamery.com/find-us/\">\u003cb>KoolFi Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Indian-inspired spot offers delivery with a four-pint minimum through its website. Featuring flavors ranging from Blueberry Goat Cheese to Jackfruit Pudding, the San Leandro scoop shop from Priti Narayan and Madhuri Anji has complex flavors that go beyond what is traditionally perceived as “Indian flavors.” \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCpfuElhb6S"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://littlegianticecream.square.site/?location=11ea93489efc406292260cc47a2ae124\">\u003cb>Little Giant\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This Telegraph Avenue local creamery offers delivery with a $30 minimum. Options include pints, mini pints, floats, cookies, brownies and cones. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CA_U3ahhBdM"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://mitchellsicecream.com/\">\u003cb>Mitchell’s Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The iconic San Francisco scoop shop on San Jose Avenue offers delivery via Postmates. Online ordering of cakes is available for pickup. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CB90wFRD6QD"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ca href=\"https://www.instagram.com/explore/locations/2451918/miyako-old-fashioned-ice-cream/?utm_source=ig_embed\" target=\"_blank\" rel=\"noopener noreferrer\">Miyako\u003c/a>\u003c/b>\u003c/p>\n\u003cp>The old-fashioned ice cream shop at 1470 Fillmore St. in San Francisco has been a staple of the neighborhood for the last 28 years, with a loyal clientele. After a \u003ca href=\"https://www.sfgate.com/food/slideshow/Miyako-ice-cream-shop-Fillmore-San-Francisco-NCLF-204946.php\" target=\"_blank\" rel=\"noopener noreferrer\">break-in this past April\u003c/a> during which cash and stock were stolen, a GoFundMe campaign organized by the New Community Leadership Foundation raised $20,000 to help recover damages and keep the business afloat. Delivery is available via Grubhub and Seamless within San Francisco.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCZT6C1Bz1P"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.facebook.com/Mr-and-Mrs-Miscellaneous-126193770733086/\">\u003cb>Mr. & Mrs. Miscellaneous\u003c/b>\u003c/a>\u003c/p>\n\u003cp>With flavors ranging from Chicory Coffee to Sloe Gin, this San Francisco ice cream parlor changes their hours and days of operation often, so it's best to call ahead before ordering via Postmates or Grubhub.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BbpXVZonDE4"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfhometowncreamery.com/\">\u003cb>San Francisco Hometown Creamery\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“From farm to cone” is the motto, and it claims to be the first creamery in San Francisco to make small-batch ice cream from scratch on-site. The 9th Avenue shop takes online orders via Grubhub. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BVfeKkIA_qB"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://direct.chownow.com/order/21425/locations/31031\">\u003cb>Salt & Straw\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All three locations (Pacific Heights, Hayes Valley and Burlingame) are open for pickup or delivery via online ordering. Scoops, cones and pints are all available. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCOlAkjFX-9"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.smittenicecream.com/blog/a-note-to-our-community-robyn-sue-fisher/\">\u003cb>Smitten Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for an almost theatrical made-on-the-spot creamery, Smitten offers pickup, delivery and shippable pints at the Hayes Valley, Mission District, Rockridge and Santana Row locations. Delivery is available via Caviar, DoorDash, Postmates and UberEats. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CChPuLXD3Rg"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.steepsf.com/\">\u003cb>Steep Creamery & Tea\u003c/b>\u003c/a>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its rolled ice cream, this Brannan Street spot offers order-ahead and limited delivery options within San Francisco (usually on Sundays). Contact ahead via their website. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCAmUkcgZ2R"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://ujitimedessert.square.site/s/order?location=11ea6af73e1379809fa50cc47a2ae330\">\u003cb>Uji Time\u003c/b>\u003c/a>\u003cb> \u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Known for its Taiyaki cones and soft cream, Uji Time charges a modest $5 delivery fee with no minimum order. The menu includes “Comfort In Place” kits that include quarts of ice cream, toppings, waffle cones and mochi (in one option). Mochi ice cream is also available for delivery. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CBJqndthKAH"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cbr>\n\u003ca id=\"recipes\">\u003c/a>\u003c/p>\n\u003ch2>Recipe Inspiration\u003c/h2>\n\u003cp>For those still on the DIY train, here’s some recipe inspiration to try at home. Most of these recipes from KQED are for ice cream that's fairly easy to churn without an ice cream maker.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/1070/homemade-strawberry-ice-cream\">\u003cb>Strawberry Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26803\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-26803 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" width=\"500\" height=\"375\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">With strawberries in season, this recipe is the perfect answer to summer. Load in the fresh strawberries and use more for toppings. There are three main ice cream bases: the custard (cooked ice cream base), eggless (may or may not involve cooked ice cream base) or the no-churn (read: don’t cook). This follows the custard style. It is generally recommended to use an ice cream maker with this method, but similar results can be achieved without a machine. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/86628/ignore-the-fog-and-make-your-own-ice-cream-cones-and-sprinkles\">\u003cb>Ice Cream Cones\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_138081\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138081\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/07/iStock-1009098306.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you've got time, this recipe makes cones \u003cem>and\u003c/em> sprinkles, and keeps the kids occupied with a weekend project. Pro tip: A zip-top bag can be used as a substitute for piping bags. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/62904/ice-cream-recipes-summer\">\u003cb>Blueberry Cheesecake Ice Cream\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_62920\" class=\"wp-caption alignnone\" style=\"max-width: 624px\">\u003cimg class=\"size-full wp-image-62920\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2013/06/icecreamblueberry.jpg\" alt=\"Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\" width=\"624\" height=\"467\">\u003cfigcaption class=\"wp-caption-text\">Blueberry Cheesecake Ice Cream. Photo: Michele Kayal for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a quick and easy one, and the blueberries can be swapped for any fruit on hand. Top with crumbled graham crackers or cookies for an extra sweet kick and texture. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/26798/vegan-almond-milk-ice-cream-3-recipes\">\u003cb>Dairy-Free\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_26801\" class=\"wp-caption alignnone\" style=\"max-width: 375px\">\u003cimg class=\"size-full wp-image-26801\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"\" width=\"375\" height=\"500\">\u003cfigcaption class=\"wp-caption-text\">Denise Santoro Lincoln\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Using almond milk, these three dairy-free options pack in flavor and richness without the use of animal-based milk. \u003c/span>\u003c/p>\n\u003cp>\u003cb>Make your own extracts for ice cream\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Extracts are simple to make at home. They're also an easy and potent way to flavor ice cream with the no-churn method (whip heavy whipping cream until stiff peaks form, add in flavoring, place in air-tight container and freeze). The key ingredients are time, a high-proof alcohol, and a good amount of mint, vanilla bean or any other flavoring. Vodka and bourbon make good starts. Essentially, take the mint (or whichever flavoring ingredient you prefer), put it into a sealable container, add alcohol and seal and wait six weeks. Strain and save the liquid.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138065/your-ultimate-2020-summer-ice-cream-guide","authors":["11689"],"categories":["bayareabites_109","bayareabites_752","bayareabites_17082"],"tags":["bayareabites_14453","bayareabites_9037","bayareabites_16750","bayareabites_16748","bayareabites_49","bayareabites_16557","bayareabites_312","bayareabites_16747","bayareabites_16749","bayareabites_14745","bayareabites_16751"],"featImg":"bayareabites_138082","label":"bayareabites"},"bayareabites_34055":{"type":"posts","id":"bayareabites_34055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34055","found":true},"guestAuthors":[],"slug":"words-on-the-waves-litquake-in-sausalito","title":"Words on the Waves: Litquake in Sausalito","publishDate":1318861463,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n","blocks":[],"excerpt":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","status":"publish","parent":0,"modified":1318868404,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":800},"headData":{"title":"Words on the Waves: Litquake in Sausalito | KQED","description":"Rum, chowder, and literature come to the houseboats of Sausalito as part of Litquake's Words on the Waves program.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Words on the Waves: Litquake in Sausalito","datePublished":"2011-10-17T14:24:23.000Z","dateModified":"2011-10-17T16:20:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34055 http://blogs.kqed.org/bayareabites/?p=34055","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/17/words-on-the-waves-litquake-in-sausalito/","disqusTitle":"Words on the Waves: Litquake in Sausalito","path":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/sign.jpg\" alt=\"Davey Jones Deli sign\" title=\"Davey Jones Deli sign\" width=\"500\" height=\"375\" class=\"alignnonr size-full wp-image-34296\">\u003c/a>\u003c/p>\n\u003cp>Rum, chowder, and Otis Redding: could a Saturday afternoon on the waterfront get any better? It was the first of what we hope will be an annual event, Litquake's \u003ca href=\"http://www.litquake.org/calendar-of-events/event/words-on-the-waves\">Words on the Waves\u003c/a>, presenting a walkabout of eight readings presented on a cluster of Sausalito houseboats, followed by an open-air concert, cocktails, tasty eats, and tango dancing on the sunny South 40 Pier. \u003c/p>\n\u003cp>Originally, said \u003ca href=\"http://www.lehmannhaupt.com/\">Rachel Lehmann-Haupt\u003c/a>, a writer and one of the event's organizers, the idea had been to feature food as well as spoken words on each of the eight houseboat sites. After all, we love books and writers here almost as much as we love our sea-salt caramels. But trying to put writers, houseboat owners, and cooks together proved a little too challenging for the event's first time out, and so food and drinks became part of the pierside party after the readings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/anchoroutcocktails.jpg\" alt=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" title=\"Amy Butcher and Hillair Bell serve up Anchor Out cocktails\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34298\">\u003c/a>\u003cbr>\n\u003cem>Amy Butcher and Hillair Bell serve up Anchor Out cocktails\u003c/em>\u003c/p>\n\u003cp>As the sun danced between teasing ribbons of fog and longtime musician and houseboat dweller Joe Tate strummed his guitar and spun yarns about Otis Redding (yes, \"Sittin' on the Dock of the Bay\" was written here), houseboat dwellers Amy Butcher and organizer Hillair Bell squeezed limes into plastic cups of \u003cstrong>Anchor Out\u003c/strong> cocktails, created just for the event. Like a mojito without the mint, the drinks had a strong dark-rum base (what else for a crowd of literary pirates?) sweetened with ginger and kaffir-lime syrup, tarted up with lime juice and fizzed with club soda. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/oystershucking.jpg\" alt=\"Oyster shucking by Martin Reed of I Love Blue Sea\" title=\"Oyster shucking by Martin Reed of I Love Blue Sea\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34295\">\u003c/a>\u003cbr>\n\u003cem>Oyster shucking by Martin Reed of I Love Blue Sea\u003c/em>\u003c/p>\n\u003cp>Behind me, landlubbers and pirates alike slurp down Walker Creek oysters from Washington, adroitly shucked by Martin Reed, Captain of \u003ca href=\"http://www.ilovebluesea.com\">I Love Blue Sea\u003c/a>, an online fish company for chefs and consumers. A Bay Area local, Reed moved to Arizona to work as a management consultant, and realized that the rest of the country had nothing like the Bay Area's abundance of fresh-off-the-boat, sustainable seafood. So, a little over a year ago, he started I Love Blue Sea, buying his products directly from fishermen and abiding by the guidelines set forth by the \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium's Seafood Watch\u003c/a>. Reed's favorite seafood items right now? Besides this batch of briny, ocean-splashed Walker Creeks, he favors Kumamoto and Kusshi oysters, plus local albacore, black cod, and halibut. And not that we're lacking places to get great fish around here, but locals who order online can skip the shipping charges and pick up their fish at \u003ca href=\"http://radiussf.com\">Radius Cafe\u003c/a> at 7th and Folsom in Soma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/vergewine.jpg\" alt=\"Jay and Emily Kell of Verge Wine Cellars\" title=\"Jay and Emily Kell of Verge Wine Cellars\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34297\">\u003c/a>\u003cbr>\n\u003cem>Jay and Emily Kell of Verge Wine Cellars\u003c/em>\u003c/p>\n\u003cp>Prefer wine to rum? \u003ca href=\"www.mariafinn.com\">Maria Finn\u003c/a>, houseboat dweller, author, and \u003cem>Words on the Waves\u003c/em> organizer introduced me to Emily and Jay Kell of \u003ca href=\"http://www.vergewine.com\">Verge Wine Cellars\u003c/a>, pouring their 2007 Verge Syrah, made from organic grapes sourced in the Dry Creek Valley. Why Verge? Because they look for grapes grown \"on the verge,\" with room for nature to run wild. When it turns out that the Kells hail from Arkansas, where I spent some very enjoyable months living and cooking at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/11/the-writers-colony-at-dairy-hollow/\">Writers Colony at Dairy Hollow\u003c/a> in Eureka Springs, well, we could chat all day about life in the Ozarks. Only the scent of chowder inspired by Melville can lure me away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/chowder.jpg\" alt=\"Serving up chowder from Davy Jones Deli\" title=\"Serving up chowder from Davy Jones Deli\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-34299\">\u003c/a>\u003cbr>\n\u003cem>Serving up chowder from Davy Jones Deli\u003c/em>\u003c/p>\n\u003cp>And it's good chowder, too, cod and clam, with milk, potatoes, bacon, bay leaves, perhaps even a little chicken stock in among the seafood--altogether more complex that the simple clam-or-cod soup served up by Mrs. Hussey of the Try Pots Tavern in Melville's classic tome, \u003cem>Moby Dick. \u003c/em>This one has been made by David Jones of \u003ca href=\"http://www.daveyjonesdeli.com\">Davy Jones' Deli\u003c/a>, a popular sandwich-and-more joint that operates at the back of the Bait Shop, a nearby convenience store. A little over a year ago, Jones convinced the shop's owner to ditch his microwaved hot dogs and Costco potato salad for handmade, colorful sandwiches stacked high with local, organic ingredients. \"We're known for our beef brisket, our pulled pork, and our vegan wraps, all with housemade condiments, including our secret-recipe vegan aioli,\" says Jones. Once a sea and safari cook who taught environmental science on ships, Jones spied a book about Sausalito's houseboats, and, as he puts it, \"For the first time I felt geographic envy. I said to myself, there I could be a landlubber.” He and his wife now live in one of the houseboats he once envied, running the deli and catering special events. His day to day clientele? “Gangsters, yoga moms, and the uber-rich, all rolled into one,” he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sounds like a novel right there. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34055/words-on-the-waves-litquake-in-sausalito","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2407","bayareabites_119"],"tags":["bayareabites_1606","bayareabites_9810","bayareabites_9809","bayareabites_8407","bayareabites_8985","bayareabites_2736","bayareabites_9491","bayareabites_9808"],"featImg":"bayareabites_34296","label":"bayareabites"},"bayareabites_117279":{"type":"posts","id":"bayareabites_117279","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117279","found":true},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-burritos-spots-south-of-san-francisco","title":"Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco","publishDate":1494956831,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.","status":"publish","parent":0,"modified":1495897704,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1459},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco | KQED","description":"Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco","datePublished":"2017-05-16T17:47:11.000Z","dateModified":"2017-05-27T15:08:24.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117279 https://ww2.kqed.org/bayareabites/?p=117279","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/16/bay-area-bites-guide-to-5-favorite-burritos-spots-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/117279/bay-area-bites-guide-to-5-favorite-burritos-spots-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\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>\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/117279/bay-area-bites-guide-to-5-favorite-burritos-spots-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_9516","bayareabites_758","bayareabites_767"],"featImg":"bayareabites_117291","label":"source_bayareabites_117279"},"jpepinheart_799":{"type":"posts","id":"jpepinheart_799","meta":{"index":"posts_1591205157","site":"jpepinheart","id":"799","found":true},"guestAuthors":[],"slug":"jacques-pepin-teaches-you-how-to-properly-cut-up-a-whole-chicken-for-cooking","title":"Jacques Pépin Teaches You How To Properly Cut Up A Whole Chicken For Cooking","publishDate":1439930790,"format":"video","headTitle":"Jacques Pepin - Heart and Soul | KQED Food","labelTerm":{"site":"jpepinheart"},"content":"\u003cp>Chef Jacques Pépin reveals his method of how to cut up a whole raw chicken for cooking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Jacques Pépin reveals his method of how to cut up a whole raw chicken for cooking. 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Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"}],"imageData":{"ogImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/14/2015/08/cut-up-chix-1180x660.jpg","width":1180,"height":660,"mimeType":"image/jpeg"},"twImageSize":{"file":"https://ww2.kqed.org/app/uploads/sites/14/2015/08/cut-up-chix-1180x660.jpg","width":1180,"height":660,"mimeType":"image/jpeg"},"twitterCard":"summary_large_image"},"tagData":{"tags":["chicken"]}},"disqusIdentifier":"799 http://ww2.kqed.org/jpepinheart/?p=799","disqusUrl":"https://ww2.kqed.org/jpepinheart/2015/08/18/jacques-pepin-teaches-you-how-to-properly-cut-up-a-whole-chicken-for-cooking/","disqusTitle":"Jacques Pépin Teaches You How To Properly Cut Up A Whole Chicken For Cooking","videoEmbed":"https://youtu.be/xfDsNRXPKE8","path":"/jpepinheart/799/jacques-pepin-teaches-you-how-to-properly-cut-up-a-whole-chicken-for-cooking","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Jacques Pépin reveals his method of how to cut up a whole raw chicken for cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/jpepinheart/799/jacques-pepin-teaches-you-how-to-properly-cut-up-a-whole-chicken-for-cooking","authors":["5014"],"categories":["jpepinheart_12"],"tags":["jpepinheart_26"],"featImg":"jpepinheart_802","label":"jpepinheart","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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