Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay
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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"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. 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Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_135813":{"type":"posts","id":"bayareabites_135813","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135813","score":null,"sort":[1576546148000]},"guestAuthors":[],"slug":"5-food-trucks-that-put-regional-mexican-plates-on-the-map","title":"5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map","publishDate":1576546148,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>[pullquote]To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"[/pullquote]\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Jorge Ayllon']\"El chile tiene que ser muy bravo, para que siempre venga la gente.\"[/pullquote]\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>[pullquote size='large' align='right' citation='Ana Morales']\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"[/pullquote]\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>[gallery type=\"slideshow\" size=\"medium\" ids=\"135896,135895,135902,135904,135905,135907,135901,135900,135899,135908,135912,135929\"]\u003c/p>\n\u003chr>\n\u003ch4>\u003cem>Hungry? Use our Google Map to find each of these spots in East Oakland. \u003c/em>\u003c/h4>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/2/embed?mid=1CH9ZSu7sy0moLZgXFMJrwkokteKws56n\" width=\"800\" height=\"500\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"From Sinaloa to Jalisco, these five food trucks in Oakland's Fruitvale district highlight the regional distinction of specialty plates of Mexico with pride. ","status":"publish","parent":0,"modified":1583623797,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.google.com/maps/d/u/2/embed"],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1672},"headData":{"title":"5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map | KQED","description":"From Sinaloa to Jalisco, these five food trucks in Oakland's Fruitvale district highlight the regional distinction of specialty plates of Mexico with pride. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map","datePublished":"2019-12-17T01:29:08.000Z","dateModified":"2020-03-07T23:29:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135813 https://ww2.kqed.org/bayareabites/?p=135813","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/16/5-food-trucks-that-put-regional-mexican-plates-on-the-map/","disqusTitle":"5 Fruitvale Food Trucks That Put Regional Mexican Plates on the Map","nprByline":"Lina Blanco, Masha Pershay","nprAudio":"https://www.kqed.org/.stream/anon/radio/RDnews/2019/12/MexFoodTrucks2way191221.wav","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/135813/5-food-trucks-that-put-regional-mexican-plates-on-the-map","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/2019/12/MexFoodTrucks2way191221.wav","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>All across Mexico, regional dishes are as varied as the terrain, language and cultural traditions. In Oakland's Fruitvale district, the many \u003cem>taqueros\u003c/em> and food vendors along the streets coalesce to map complex patterns of migration and weave a vibrant tapestry of food traditions from across the Americas.\u003c/p>\n\u003cp>And the dishes from these traditions are delicious, too. We recently visited five food trucks in the neighborhood to understand the regional distinctions of their offerings and hear from the people who make them. Come along with us to experience the many flavors of Fruitvale—and bring your appetite.\u003c/p>\n\u003ch3>Aguachiles el Tamarindo\u003c/h3>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cstrong>Location:\u003c/strong> 3053 International Blvd., Oakland, CA\u003cbr>\n\u003c/span>\u003cstrong>Regions:\u003c/strong> Sinaloa, Baja California and Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, weekends\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Torre de mariscos\u003c/em>, Baja-style \u003cem>tacos de pescado \u003c/em>and \u003cem>camaron\u003c/em>, ceviche \u003cem>verde\u003c/em>, mango and \u003cem>chamoy\u003c/em> ceviche\u003c/p>\n\u003cfigure id=\"attachment_135897\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135897\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg\" alt=\"Torre Sinaloense with scallops, shrimp, cucumber, imitation crab, tomato, avocado and covered with salsa negra.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Aguachiles-Tamarindo-3.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Enrique Galindo (El Grio, Jalisco) and family's Torre de Mariscos estilo Sinaloense with scallops, shrimp, cucumber, imitation crab, chiltepin, tomato, avocado and covered with salsa negra. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An offshoot of Enrique Galindo and family's long-established taqueria enterprise Mi Grullense, Aguachiles el Tamarindo offers delicious taco and torta staples. But what sets them apart is their vast menu of seafood—ceviches, tostadas, cocteles and their show-stopper: the \u003cem>torre de mariscos\u003c/em>.\u003c/p>\n\u003cp>Literally translated as a “tower of seafood,” the \u003cem>torre\u003c/em> has five-plus layers of tender scallops, \u003cem>jaiba\u003c/em> (imitation crab), shrimp, octopus, chiltepin, avocado, onion, tomato and cucumber, all drenched in a family recipe of Sinaloa-style \u003cem>salsa negra\u003c/em>—a punchy combination of Maggi sauce and secret ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"","name":"pullquote","attributes":{"named":{"label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a popular truck destination, Aguachiles el Tamarindo has creatively adapted to waves of new clientele. They've produced unique items on their menu to satisfy the cravings of locals from a variety of international traditions, including a Vietnamese and Cajun-style shrimp boil and poppin' diaspora dishes like Flamin' Hot Cheeto nachos. To their Flamin' Hot competitor Taco Bell, manager Adriana Nieto says, \"\u003cem>Que se vaya!\u003c/em>\"\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> Keep coming back. The menu is so large that it will take a long time to try all of their offerings.\u003c/p>\n\u003ch3>El Pipirin\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 3315 Farnam St., Oakland, CA\u003cstrong>\u003cbr>\nRegion:\u003c/strong> Guadalajara, Jalisco\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Afternoons, early evenings\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Torta ahogada\u003c/em>, \u003cem>consome\u003c/em>, \u003cem>barbacoa de res\u003c/em>, guava and cream empanadas\u003c/p>\n\u003cfigure id=\"attachment_135903\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135903\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg\" alt=\"Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Pipirin-2.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salsa (L) and chile de arbol (R) torta ahogada at El Pipirin. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jorge Ayllon established El Pipirin 29 years ago to bring the tastes and \u003cem>costumbres\u003c/em> of Guadalajara, Jalisco to the Bay. With pride, his family set out to offer items that couldn't be found in other restaurants in the region. That's partly what makes their \u003cem>barbacoa\u003c/em> so unique. Beyond swapping \u003cem>borrega \u003c/em>(sheep) for \u003cem>res \u003c/em>(beef) and \u003cem>lengua\u003c/em> (tongue)\u003cem>, \u003c/em>Ayllon and family use a special oven to duplicate the dish's traditional preparation, which involves cooking the meat in an underground oven for 20 hours.\u003c/p>\n\u003cp>But one dish takes center stage at El Pipirin, and that's the Torta Ahogada. They've mastered the recipe over the years to produce a torta that's identical to the one you might order in Guadalajara. Its core elements include a soft-yet-sturdy \u003cem>bolillo\u003c/em> layered with beans, \u003ci>barbacoa \u003c/i>and drenched with an extra spicy \u003cem>chile de arbol \u003c/em>or a mild tomato salsa. The fiery sandwich wouldn't be complete without a garnish of finely-sliced white onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\"El chile tiene que ser muy bravo, para que siempre venga la gente.\"","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Jorge Ayllon","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The item that stands out as a personal favorite of ours is their \u003cem>consome\u003c/em>. Each cup bursts diced onions, finely stewed bits of \u003cem>barbacoa\u003c/em>, and a zing of lime. Beyond its singular flavor and mouth-watering aromatics, the beefy broth is loaded with a surprise ingredient: garbanzo beans. The convergence of acid, fat, heat and salt blend into an unforgettable stew perfect for dipping or enjoyed on its own.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Enjoy a mini empanada made fresh daily with original ingredients including sweet cream, guava and strawberry.\u003c/p>\n\u003ch3>La Grana Fish\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 865 50th Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Jalisco, Baja California, Michoacán and Sinaloa\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, while ingredients last\u003cbr>\n\u003cstrong>Must try:\u003c/strong> \u003cem>Quesabirrias\u003c/em> (Tijuana), \u003cem>papas rellenas\u003c/em> (Mazatlán), \u003cem>aguachile\u003c/em> ceviche (Jalisco), fresh ahi tuna tostada, michelada mix\u003c/p>\n\u003cfigure id=\"attachment_135898\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135898\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg\" alt=\"Micheladas, cevice de aguachile, quesabirrias, papas rellenas.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/La-Grana-Fish-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Micheladas, cevice de aguachile, quesabirrias, papas rellenas. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve checked your Instagram feed lately, chances are you’ve caught a glimpse of \u003cem>quesabirria\u003c/em> accompanied by a steaming cup of \u003cem>consome\u003c/em>. \u003cem>Quesabirria\u003c/em> offerings are popping up in locations across the Bay Area and are quickly gaining a cult-like fan base. What sets the Tijuana \u003cem>quesabirria\u003c/em> apart from its taco counterparts is the decadent combination of melty \u003cem>queso quesadilla, \u003c/em>crispy cheese edges and a heaping scoop of tangy, tender stewed \u003cem>birria de res\u003c/em>—all wrapped in a chile-dipped corn tortilla. Dunk your \u003cem>quesabirria\u003c/em> into a steaming cup of \u003cem>consome\u003c/em>, and you’re on your way to an explosion of flavor that satisfies with every bite.\u003c/p>\n\u003cp>La Grana Fish’s second show-stopper is their \u003cspan style=\"font-weight: 400\">\u003cem>papas rellenas\u003c/em>, or twice-baked potatoes,\u003c/span> with roots in Mazatlán, Sinaloa. Each giant potato teems with cheese, bacon, pickled jalapeños, a meat of your choice and a dash of green onions.\u003c/p>\n\u003cp>But don't snooze on their seafood fare—particularly the \u003cem>ceviche aguachile\u003c/em>. The recipe comes from owner Alvaro Ramos' hometown, Autlán de la Grana, Jalisco. The contrasting bite of serrano chile and pickled red onion against the tender shrimp dethrones offerings from local ceviche competitors. If you're looking for something wholly unique to La Grana fish, try their fresh ahi tuna tostada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"\"It's just the two of us. We would like to expand to have a restaurant. That's our dream.\"","name":"pullquote","attributes":{"named":{"size":"large","align":"right","citation":"Ana Morales","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owners Alvaro Ramos (Jalisco) and Ana Morales (Michoacán) have big dreams for La Grana Fish. What started out as a small cart launched into a popular weekend truck. Their hope is to one day open a \u003cspan style=\"font-weight: 400\">brick-and-mortar restaurant\u003c/span>, and if the long lines of eager customers prove anything, they're well on their way.\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Get your stuffed baked potato \u003cem>mar y tierra\u003c/em> style with carne asada and shrimp.\u003c/p>\n\u003ch3>El Charro\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 1502 Fruitvale Ave., Oakland, CA\u003cstrong>\u003cbr>\nRegions: \u003c/strong>Familiar across Mexico, but a specialty in the north\u003cbr>\n\u003cstrong>Best time to go:\u003c/strong> Saturdays and Sundays, late morning/early lunch\u003cbr>\n\u003cstrong>Must try: \u003c/strong>\u003cem>Pollo asado\u003c/em> (\u003cem>al carbon\u003c/em>), ribs, papaya \u003cem>agua fresca\u003c/em> (pending availability)\u003c/p>\n\u003cfigure id=\"attachment_135906\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135906\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg\" alt=\"Half-chicken meal of pollo al carbon, rice beans and tortillas from El Charro in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/El-Charro-4.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Half-chicken meal of pollo al carbon, rice, beans and tortillas from El Charro in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooking whole chickens over charcoal is a technique shared and adapted throughout all of the Americas. In Peru, \u003cem>pollo a la brasa\u003c/em> served with yucca fries is popular, while \u003cem>pollo al carbon\u003c/em> (literally chicken to the coal) is popular across Mexico from Chihuahua to the Yucatán.\u003c/p>\n\u003cp>Fire-braised roasted chicken is often served with fresh corn tortillas, pico de gallo and a fresh salsa of your choice (most commonly a red salsa made with broiled chile and tomatoes or a green salsa of tomatillo, jalapeño, serrano and onion).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Attached to a bustling market specializing in Latin American goods, El Charro’s custom charcoal grill churns out whole chickens and dry-rub ribs street-side from their food truck or for purchase inside the store. You can count on freshly charred chicken (and dry-rub ribs!) \u003c/span>\u003cspan style=\"font-weight: 400\">Mondays–Sundays\u003c/span>\u003cspan style=\"font-weight: 400\"> starting at 8am.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Pro tip: \u003c/strong>Quench your thirst with any of their \u003cem>aguas frescas. \u003c/em>Papaya, pineapple, watermelon, tamarindo, jamaica are popular, depending on seasonal availability.\u003c/p>\n\u003ch3>Tamales Acapulco Doña Tere\u003c/h3>\n\u003cp>\u003cstrong>Location:\u003c/strong> 4559 International Blvd., Oakland, CA\u003cstrong>\u003cbr>\nRegions:\u003c/strong> Guerrero and South Central Mexico\u003cbr>\n\u003cstrong>Best time to go: \u003c/strong>Weekdays and Saturdays, late morning/early afternoon\u003cbr>\n\u003cstrong>Must try:\u003c/strong> Tamales de \u003cem>mole rojo\u003c/em>, chicharron \u003cem>tacos de canasta\u003c/em> (also known as \u003cem>al vapor\u003c/em>)\u003c/p>\n\u003cfigure id=\"attachment_135909\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-135909\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg\" alt=\"Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Tamales-Acapulco-1.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mole rojo tamal and tamal de puerco from Tamales Acapulco in East Oakland. \u003ccite>(Masha Pershay / KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Teresa Mondragon of Tamales Acapulco is a food entrepreneur fondly known as Doña Tere. As reported in \u003ca href=\"https://www.berkeleyside.com/2017/10/09/tamales-acapulco-oaklands-original-tamal-joint\">Berkeleyside\u003c/a>, she's among a cohort who helped change local laws for food vending in Fruitvale nearly 20 years ago.\u003c/p>\n\u003cp>That's what brought her food truck to Fruitvale, where she offers \u003cspan style=\"font-weight: 400\">some of the most-coveted tamales in the neighborhood\u003c/span> as well as\u003cem> tacos de canasta\u003c/em>, tortas and pupusas (a Salvadorean staple).\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While mole recipes from Oaxaca and Puebla have gained the greatest popularity in the United States, it's important to remember that the indigenous roots of mole span far and wide across Central and Southern Mexico.\u003c/span> And the state of Guerrero has its own mole traditions, including the adoption of the green and nutty\u003cem> pipian, \u003c/em>as well as \u003cem>mole rosa\u003c/em> and\u003cem> mole rojo\u003c/em>.\u003c/p>\n\u003cp>Doña Tere has mastered the latter. What’s special about her approach is how she folds the mole sauce into the \u003cem>masa \u003c/em>of the tamal, infusing her \u003cem>maiz\u003c/em> with the richness and complexity of pork-stewed red mole. Add a few \u003cem>tacos de canasta \u003c/em>to your order and let the fatty, stewed \u003cem>chicharron\u003c/em> and salsa verde melt on your tongue.\u003c/p>\n\u003cp>While this food is served and consumed quickly, it's not fast food. Rather, it's a carefully-crafted \u003cem>antojito\u003c/em> (little craving) bundled in regional pride.\u003c/p>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> On cold days, ask for \u003cem>champurrado\u003c/em>, and let the creamy combo of \u003cem>atole, piloncillo, canela, \u003c/em>chocolate and milk warm you from the inside out.\u003c/p>\n\u003ch2>\u003cem>Follow our eating adventures with some of our favorite dishes from these five trucks: \u003c/em>\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","size":"medium","ids":"135896,135895,135902,135904,135905,135907,135901,135900,135899,135908,135912,135929","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003chr>\n\u003ch4>\u003cem>Hungry? Use our Google Map to find each of these spots in East Oakland. \u003c/em>\u003c/h4>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"https://www.google.com/maps/d/u/2/embed?mid=1CH9ZSu7sy0moLZgXFMJrwkokteKws56n\" width=\"800\" height=\"500\" scrolling=\"yes\" class=\"iframe-class\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135813/5-food-trucks-that-put-regional-mexican-plates-on-the-map","authors":["byline_bayareabites_135813"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_16525","bayareabites_16519","bayareabites_11079","bayareabites_16263","bayareabites_9710","bayareabites_13800","bayareabites_16522","bayareabites_16524","bayareabites_14177","bayareabites_13606","bayareabites_180","bayareabites_758","bayareabites_2561","bayareabites_15518","bayareabites_16518","bayareabites_16523","bayareabites_767","bayareabites_574","bayareabites_16520","bayareabites_16521"],"featImg":"bayareabites_135959","label":"bayareabites"},"bayareabites_119591":{"type":"posts","id":"bayareabites_119591","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119591","score":null,"sort":[1501792223000]},"guestAuthors":[],"slug":"chop-suey-a-classic-chinese-american-dish-takes-on-a-mexican-flair","title":"Chop Suey: A Classic Chinese-American Dish Takes On A Mexican Flair","publishDate":1501792223,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Joaquin \"Jocko\" Fajardo, 39, grew up in Tempe, Ariz., in a large family. Mexican food was an integral part of his upbringing. And yet, the dish that reminds him of home and family is a distinctly Chinese dish, or more accurately, Chinese-American dish: chop suey.\u003c/p>\n\u003cp>Chop suey actually came to his family through a Mexican restaurant owned by his great-grandmother and great-aunt. Back in the 1960s, the two women owned a restaurant in Los Angeles. Next door to their Mexican restaurant was a Chinese restaurant. \"It lasted for a brief time, and ultimately my [great-aunt] purchased the restaurant,\" says Fajardo. \"They merged the two restaurants, keeping the Asian staff.\"\u003c/p>\n\u003cp>As the women taught their new staff to make the Mexican dishes on their menu, they also learned some Asian dishes. Chop suey was one of them. But his great-aunt added distinctly Mexican bits to the recipe: cumin, jalapeno and beans.\u003c/p>\n\u003cp>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>\u003c/p>\n\u003cp>The story behind the creation of this Chinese-Mexican fusion dish may seem surprising, but it illustrates a culinary exchange not uncommon in places where different cultures and cuisines coexist. And it is especially true of Chinese food in America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Take, for example, the origin of chop suey itself. The dish originated in some of the first Chinese restaurants in America, many of them called chop suey houses. The story behind the dish's origin is filled with folklore, with many regions and people claiming to be its creator. But according to \u003ca href=\"//escholarship.org/uc/item/2bc4k55r.pdf\">a 2009 study\u003c/a> published in the \u003cem>Journal of Transnational American Studies\u003c/em>, there was no single creator. It probably evolved simultaneously in many restaurants. It was made by taking a humble dish made with fried animal intestines and vegetables and adapting it to the tastes of American customers.\u003c/p>\n\u003cp>\"When Chinese restaurants in America began to serve the dish, they had the flexibility to use whatever ingredients were available and whatever sauces they found tasteful and convenient,\" writes Haiming Liu, a professor at California State Polytechnic University, in his 2009 paper. \"There are many different versions of chop suey when it was first spread across America. The only common practice was to use a wok to stir-fry a bundle of ingredients with an innovative sauce.\"\u003c/p>\n\u003cp>The result was nothing like the original dish eaten in China, which according to Liu was mostly a home-cooked dish that also \"varied from region to region.\"\u003c/p>\n\u003cp>It's not just chop suey that evolved to American palates. The vast majority of Chinese-American food did. In fact, Chinese cuisine in many countries has adapted to local tastes and ingredients.\u003c/p>\n\u003cp>Chinese-Indian food, for example, folds in Indian spices, paneer (Indian cheese) and plenty of Indian vegetables like potato, okra and cauliflower.\u003c/p>\n\u003cp>PeruvianChinese food blends in both cuisines and goes by the name of \u003ca href=\"https://www.pri.org/stories/2014-09-05/immigration-fuels-hot-asian-fusion-food-scene-lima\">\u003cem>chifa\u003c/em>\u003c/a>\u003cem>. \u003c/em>It includes fried rice, called \u003cem>arroz chaufa,\u003c/em> that includes corn, a staple in Peru.\u003c/p>\n\u003cp>And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/16/399637724/the-chinese-mexican-cuisine-born-of-u-s-prejudice\">The Salt has reported\u003c/a>, Chinese-Mexican food includes many staples of the local cuisine, like \"light-yellow deep-fried chilis.\" There are also rumors of chefs at Chinese restaurants marinating their pork in tequila.\u003c/p>\n\u003cp>So it seems only natural that a cuisine that has adapted to local tastes around the globe would continue to evolve in restaurant kitchens. But what is unique perhaps about Fajardo's chop suey — he calls it chop suey with beans — is that it was revised and reinvented not in a Chinese restaurant, but in a Mexican restaurant. And this Mexican adaptation went on to become the restaurant's \"family meal\" — the employees ate this dish at work, Fajardo says.\u003c/p>\n\u003cp>His great-aunt even went on to teach the recipe to every woman in their extended family. \"She believed that everybody should be able to feed their family at minimal cost,\" says Fajardo. The dish, with its simple and hearty ingredients — carrots, celery, beans, chicken (or any other meat or fish) — is healthy and inexpensive. \"And it's something we came to know as auntie's stew.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chop Suey With Beans And Rice Recipe\u003c/strong>\u003c/h3>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>2 carrots, peeled and sliced diagonally\u003c/p>\n\u003cp>2 celery stalks, sliced diagonally\u003c/p>\n\u003cp>1 onion, peeled, halved and sliced thinly\u003c/p>\n\u003cp>2 chicken breasts, halved and cut into 1/4 inch cubes\u003c/p>\n\u003cp>1 can water chestnuts (drain out the water)\u003c/p>\n\u003cp>1 cup bean sprouts\u003c/p>\n\u003cp>1 can black beans, drained and rinsed\u003c/p>\n\u003cp>2 1/2 cups chicken stock\u003c/p>\n\u003cp>1 cup Basmati rice\u003c/p>\n\u003cp>2 teaspoons cornstarch\u003c/p>\n\u003cp>1 tablespoon diced jalapeño with some seeds\u003c/p>\n\u003cp>1 teaspoon cumin seeds\u003c/p>\n\u003cp>Sea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Rice\u003c/strong>\u003c/p>\n\u003cp>Cook rice in 2 cups of chicken stock. Simmer until two-thirds of the liquid has evaporated, then cover until the steam dissipates. Season lightly with salt.\u003c/p>\n\u003cp>\u003cstrong>Chop Suey \u003c/strong>\u003c/p>\n\u003cp>Saut carrots, celery and onion until onion is golden.\u003c/p>\n\u003cp>Add the slices of chicken and sauté until browned.\u003c/p>\n\u003cp>Add the sprouts, water chestnuts and black beans. Keep at a slow simmer.\u003c/p>\n\u003cp>Mix the remaining chicken stock with the cornstarch and jalapeño. Stir into the simmering chicken and vegetables in the pan. Allow to thicken slightly while stirring for 3-5 minutes. Season with salt to taste.\u003c/p>\n\u003cp>Serve hot over rice.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003c/em>\u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">\u003cem>#NPRHotPot\u003c/em>\u003c/a>\u003cem>, and we'll gather some of our favorites and post them on NPR.org. Get the details \u003c/em>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">\u003cem>here\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Jocko Fajardo grew up in Arizona eating Mexican food. But his go-to comfort dish is a Chinese-American classic with a little Mexican thrown in. He tells us how the dish came to his family.","status":"publish","parent":0,"modified":1556837502,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":917},"headData":{"title":"Chop Suey: A Classic Chinese-American Dish Takes On A Mexican Flair | KQED","description":"Jocko Fajardo grew up in Arizona eating Mexican food. But his go-to comfort dish is a Chinese-American classic with a little Mexican thrown in. He tells us how the dish came to his family.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chop Suey: A Classic Chinese-American Dish Takes On A Mexican Flair","datePublished":"2017-08-03T20:30:23.000Z","dateModified":"2019-05-02T22:51:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119591 https://ww2.kqed.org/bayareabites/?p=119591","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/03/chop-suey-a-classic-chinese-american-dish-takes-on-a-mexican-flair/","disqusTitle":"Chop Suey: A Classic Chinese-American Dish Takes On A Mexican Flair","videoEmbed":"https://youtu.be/cIrXUnvPlE0","nprByline":"Rhitu Chatterjee, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"NPR","nprStoryId":"541199604","nprApiLink":"http://api.npr.org/query?id=541199604&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/08/03/541199604/chop-suey-a-classic-american-chinese-dish-takes-on-a-mexican-flair?ft=nprml&f=541199604","nprRetrievedStory":"1","nprPubDate":"Thu, 03 Aug 2017 11:20:00 -0400","nprStoryDate":"Thu, 03 Aug 2017 10:23:00 -0400","nprLastModifiedDate":"Thu, 03 Aug 2017 11:20:04 -0400","path":"/bayareabites/119591/chop-suey-a-classic-chinese-american-dish-takes-on-a-mexican-flair","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Joaquin \"Jocko\" Fajardo, 39, grew up in Tempe, Ariz., in a large family. Mexican food was an integral part of his upbringing. And yet, the dish that reminds him of home and family is a distinctly Chinese dish, or more accurately, Chinese-American dish: chop suey.\u003c/p>\n\u003cp>Chop suey actually came to his family through a Mexican restaurant owned by his great-grandmother and great-aunt. Back in the 1960s, the two women owned a restaurant in Los Angeles. Next door to their Mexican restaurant was a Chinese restaurant. \"It lasted for a brief time, and ultimately my [great-aunt] purchased the restaurant,\" says Fajardo. \"They merged the two restaurants, keeping the Asian staff.\"\u003c/p>\n\u003cp>As the women taught their new staff to make the Mexican dishes on their menu, they also learned some Asian dishes. Chop suey was one of them. But his great-aunt added distinctly Mexican bits to the recipe: cumin, jalapeno and beans.\u003c/p>\n\u003cp>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>\u003c/p>\n\u003cp>The story behind the creation of this Chinese-Mexican fusion dish may seem surprising, but it illustrates a culinary exchange not uncommon in places where different cultures and cuisines coexist. And it is especially true of Chinese food in America.\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>Take, for example, the origin of chop suey itself. The dish originated in some of the first Chinese restaurants in America, many of them called chop suey houses. The story behind the dish's origin is filled with folklore, with many regions and people claiming to be its creator. But according to \u003ca href=\"//escholarship.org/uc/item/2bc4k55r.pdf\">a 2009 study\u003c/a> published in the \u003cem>Journal of Transnational American Studies\u003c/em>, there was no single creator. It probably evolved simultaneously in many restaurants. It was made by taking a humble dish made with fried animal intestines and vegetables and adapting it to the tastes of American customers.\u003c/p>\n\u003cp>\"When Chinese restaurants in America began to serve the dish, they had the flexibility to use whatever ingredients were available and whatever sauces they found tasteful and convenient,\" writes Haiming Liu, a professor at California State Polytechnic University, in his 2009 paper. \"There are many different versions of chop suey when it was first spread across America. The only common practice was to use a wok to stir-fry a bundle of ingredients with an innovative sauce.\"\u003c/p>\n\u003cp>The result was nothing like the original dish eaten in China, which according to Liu was mostly a home-cooked dish that also \"varied from region to region.\"\u003c/p>\n\u003cp>It's not just chop suey that evolved to American palates. The vast majority of Chinese-American food did. In fact, Chinese cuisine in many countries has adapted to local tastes and ingredients.\u003c/p>\n\u003cp>Chinese-Indian food, for example, folds in Indian spices, paneer (Indian cheese) and plenty of Indian vegetables like potato, okra and cauliflower.\u003c/p>\n\u003cp>PeruvianChinese food blends in both cuisines and goes by the name of \u003ca href=\"https://www.pri.org/stories/2014-09-05/immigration-fuels-hot-asian-fusion-food-scene-lima\">\u003cem>chifa\u003c/em>\u003c/a>\u003cem>. \u003c/em>It includes fried rice, called \u003cem>arroz chaufa,\u003c/em> that includes corn, a staple in Peru.\u003c/p>\n\u003cp>And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/16/399637724/the-chinese-mexican-cuisine-born-of-u-s-prejudice\">The Salt has reported\u003c/a>, Chinese-Mexican food includes many staples of the local cuisine, like \"light-yellow deep-fried chilis.\" There are also rumors of chefs at Chinese restaurants marinating their pork in tequila.\u003c/p>\n\u003cp>So it seems only natural that a cuisine that has adapted to local tastes around the globe would continue to evolve in restaurant kitchens. But what is unique perhaps about Fajardo's chop suey — he calls it chop suey with beans — is that it was revised and reinvented not in a Chinese restaurant, but in a Mexican restaurant. And this Mexican adaptation went on to become the restaurant's \"family meal\" — the employees ate this dish at work, Fajardo says.\u003c/p>\n\u003cp>His great-aunt even went on to teach the recipe to every woman in their extended family. \"She believed that everybody should be able to feed their family at minimal cost,\" says Fajardo. The dish, with its simple and hearty ingredients — carrots, celery, beans, chicken (or any other meat or fish) — is healthy and inexpensive. \"And it's something we came to know as auntie's stew.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chop Suey With Beans And Rice Recipe\u003c/strong>\u003c/h3>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>2 carrots, peeled and sliced diagonally\u003c/p>\n\u003cp>2 celery stalks, sliced diagonally\u003c/p>\n\u003cp>1 onion, peeled, halved and sliced thinly\u003c/p>\n\u003cp>2 chicken breasts, halved and cut into 1/4 inch cubes\u003c/p>\n\u003cp>1 can water chestnuts (drain out the water)\u003c/p>\n\u003cp>1 cup bean sprouts\u003c/p>\n\u003cp>1 can black beans, drained and rinsed\u003c/p>\n\u003cp>2 1/2 cups chicken stock\u003c/p>\n\u003cp>1 cup Basmati rice\u003c/p>\n\u003cp>2 teaspoons cornstarch\u003c/p>\n\u003cp>1 tablespoon diced jalapeño with some seeds\u003c/p>\n\u003cp>1 teaspoon cumin seeds\u003c/p>\n\u003cp>Sea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Rice\u003c/strong>\u003c/p>\n\u003cp>Cook rice in 2 cups of chicken stock. Simmer until two-thirds of the liquid has evaporated, then cover until the steam dissipates. Season lightly with salt.\u003c/p>\n\u003cp>\u003cstrong>Chop Suey \u003c/strong>\u003c/p>\n\u003cp>Saut carrots, celery and onion until onion is golden.\u003c/p>\n\u003cp>Add the slices of chicken and sauté until browned.\u003c/p>\n\u003cp>Add the sprouts, water chestnuts and black beans. Keep at a slow simmer.\u003c/p>\n\u003cp>Mix the remaining chicken stock with the cornstarch and jalapeño. Stir into the simmering chicken and vegetables in the pan. Allow to thicken slightly while stirring for 3-5 minutes. Season with salt to taste.\u003c/p>\n\u003cp>Serve hot over rice.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003c/em>\u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">\u003cem>#NPRHotPot\u003c/em>\u003c/a>\u003cem>, and we'll gather some of our favorites and post them on NPR.org. Get the details \u003c/em>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">\u003cem>here\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119591/chop-suey-a-classic-chinese-american-dish-takes-on-a-mexican-flair","authors":["byline_bayareabites_119591"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_12"],"tags":["bayareabites_16243","bayareabites_475","bayareabites_15933","bayareabites_180"],"featImg":"bayareabites_119592","label":"bayareabites"},"bayareabites_118454":{"type":"posts","id":"bayareabites_118454","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118454","score":null,"sort":[1498075700000]},"guestAuthors":[],"slug":"hot-summer-cookout-grilled-chicken-fajitas","title":"Hot Summer Cookout: Grilled Chicken Fajitas","publishDate":1498075700,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.","status":"publish","parent":0,"modified":1498135380,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":840},"headData":{"title":"Hot Summer Cookout: Grilled Chicken Fajitas | KQED","description":"This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hot Summer Cookout: Grilled Chicken Fajitas","datePublished":"2017-06-21T20:08:20.000Z","dateModified":"2017-06-22T12:43:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118454 https://ww2.kqed.org/bayareabites/?p=118454","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/","disqusTitle":"Hot Summer Cookout: Grilled Chicken Fajitas","path":"/bayareabites/118454/hot-summer-cookout-grilled-chicken-fajitas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118454/hot-summer-cookout-grilled-chicken-fajitas","authors":["5015","5014"],"categories":["bayareabites_11028","bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_621","bayareabites_14095","bayareabites_2550","bayareabites_180"],"featImg":"bayareabites_118461","label":"bayareabites"},"bayareabites_118174":{"type":"posts","id":"bayareabites_118174","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118174","score":null,"sort":[1497405407000]},"guestAuthors":[],"slug":"photos-chicano-eats-food-blog-dishes-up-bicultural-flavors","title":"PHOTOS: 'Chicano Eats' Food Blog Dishes Up Bicultural Flavors","publishDate":1497405407,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"On his bilingual food blog, Esteban Castillo shares traditional and fusion Mexican recipes. The blog has a stunning, minimalist aesthetic meant to challenge the way people see Mexican food.","status":"publish","parent":0,"modified":1497405407,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":980},"headData":{"title":"PHOTOS: 'Chicano Eats' Food Blog Dishes Up Bicultural Flavors | KQED","description":"On his bilingual food blog, Esteban Castillo shares traditional and fusion Mexican recipes. The blog has a stunning, minimalist aesthetic meant to challenge the way people see Mexican food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"PHOTOS: 'Chicano Eats' Food Blog Dishes Up Bicultural Flavors","datePublished":"2017-06-14T01:56:47.000Z","dateModified":"2017-06-14T01:56:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118174 https://ww2.kqed.org/bayareabites/?p=118174","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/13/photos-chicano-eats-food-blog-dishes-up-bicultural-flavors/","disqusTitle":"PHOTOS: 'Chicano Eats' Food Blog Dishes Up Bicultural Flavors","nprByline":"Jessica Diaz-Hurtado, NPR Food","nprImageAgency":"Esteban Castillo","nprStoryId":"532127938","nprApiLink":"http://api.npr.org/query?id=532127938&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/06/13/532127938/photos-chicano-eats-food-blog-dishes-up-bicultural-flavors?ft=nprml&f=532127938","nprRetrievedStory":"1","nprPubDate":"Tue, 13 Jun 2017 17:26:00 -0400","nprStoryDate":"Tue, 13 Jun 2017 16:23:00 -0400","nprLastModifiedDate":"Tue, 13 Jun 2017 17:26:51 -0400","path":"/bayareabites/118174/photos-chicano-eats-food-blog-dishes-up-bicultural-flavors","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118174/photos-chicano-eats-food-blog-dishes-up-bicultural-flavors","authors":["byline_bayareabites_118174"],"categories":["bayareabites_11028","bayareabites_1865","bayareabites_2035"],"tags":["bayareabites_15881","bayareabites_15365","bayareabites_180"],"featImg":"bayareabites_118175","label":"bayareabites"},"bayareabites_116571":{"type":"posts","id":"bayareabites_116571","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116571","score":null,"sort":[1491419474000]},"guestAuthors":[],"slug":"mestiza-brings-colorful-tacos-and-a-patio-oasis-to-soma","title":"Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa","publishDate":1491419474,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>There is a new entry for two of San Francisco’s most competitive dining categories: outdoor patios and tacos. You’ll find it in SoMa at the corner of 4th and Bryant in the former Chavo’s — if you can dodge the backhoes and digging of the never-ending subway tunnel project. \u003c/p>\n\u003cp>Mestiza is still in its soft opening phase until April 11th. Yet, judging by the lunch rush surge of area start-up workers escaping the office, Mestiza is already hosting a regular audience of hungry, discerning diners. So much for practice time. \u003c/p>\n\u003cfigure id=\"attachment_116590\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-people.jpg\" alt=\"Lunch rush at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lunch rush at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dress rehearsal or not, the tacos are clearly already noteworthy at this early stage as the fast casual restaurant has hit the ground running with gusto.\u003c/p>\n\u003cp>Take the Filipino pork adobo as a perfect example of taking a beloved taco filling staple (carnitas), opening it to an abnormal group of partners (ginger salsa cruda and green papaya) and…watch out. The fork tender meat bursts with moisture, escaping from the tortilla shelter, dripping down your arm after one bite as if someone pushed a “go” button. It’s an electric taco moment. And, it wouldn’t be crazy for Mestiza to serve the pork adobo taco with a bib à la New England lobster feast. \u003c/p>\n\u003cfigure id=\"attachment_116599\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg\" alt=\"Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The same can be said for a riveting Thai red curry beef filling brightened by a pineapple arbol chile salsa and coconut flakes. Upon impact, boom, it’s a deliriously messy beef and curry-drenched delight that somehow manages to channel the most robust Thai beef curry into a compact taco package. At the end of the day, this is the next level of tacos well beyond the basic carne asada, carnitas, al pastor trio. We’re game to hop on this taco train that is indeed a little more expensive than most versions but exponentially more elaborate.\u003c/p>\n\u003cfigure id=\"attachment_116580\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-beef-taco.jpg\" alt=\"Thai Red Curry Beef taco\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thai Red Curry Beef taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of al pastor, possibly the most impressive taco filling is cumin and guajillo dusted rock cod that has nothing to do with al pastor flavor-wise other than the pineapple salsa, but, alas, what’s in a name? It’s the rare moist, flaky fish taco that isn’t fried nor slathered in crema. For $1 extra, it’s a very wise investment.\u003c/p>\n\u003cfigure id=\"attachment_116587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg\" alt=\"Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khmer lemongrass chicken bathed in fish sauce sounds like an automatic winner, yet proves to be the one full-on miss. The diced poultry is tough and bland. This is chicken that reminds diners of chicken and why boneless, skinless chicken breast elicits so many eye rolls compared to carnitas or beef. It’s boring. The lemongrass doesn’t come through. That being said, the preparation is saved in taco form because of the abundant red chiles and peanuts garnish that cover up the chicken. Note to chefs: nuts and tacos are a strong tandem.\u003c/p>\n\u003cfigure id=\"attachment_116583\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\" alt=\"Mestiza Bowl with Khmer Lemongrass Chicken.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza Bowl with Khmer Lemongrass Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/menu.jpg\" target=\"_blank\">The menu is customizable\u003c/a> like is so fashionable these days. Diners opt between six proteins (mushrooms and eggplants for the vegetarians) in four forms (taco, burrito, taco shell salad and rice and beans bowl. A pair of salads and a pair of raw seafood cocktails make up cold plate starters, while small plates include pork skewers, soy-saturated Filipino pork belly and sweet plantains. The small plates are called “Palutan,” Filipino for drinking food. Right now alcohol isn’t a main player but hopefully margaritas are in the future cards because the venue screams happy hour loudly. A few beers and wines are offered, along with a hibiscus agua fresca and a mandarin orange agua fresca. Both succeeded in being tart and balanced; not cloyingly sugary. Should you need sugar, dessert awaits with ice cream sandwiches with Mitchell’s Ice Cream or homemade horchata cookies.\u003c/p>\n\u003cfigure id=\"attachment_116607\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\" alt=\"Hibiscus Agua Fresca.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hibiscus Agua Fresca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What stands out so early in the game for Mestiza are the details on the plate, like a beautifully spice-nuanced julienned vegetable escabeche with the must-order empanadas with more of that pork adobo in a slick masa wrap that’s like a hybrid tamale-croissant dough. Or, evident in the full-throttle bursts of mint and cilantro that accompany a tangy lime and fish sauce vinaigrette for an under-the-radar shrimp and crispy noodle salad arriving the size of a small car tire. Maybe the greatest details are how the corn tortillas are freshly pressed and made with masa from Oakland’s renowned La Finca Tortilleria (if you’re curious about perfect dense and slightly griddled tortillas with real corn flavor, look no further). \u003c/p>\n\u003cfigure id=\"attachment_116603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\" alt=\"Making fresh tortillas in the open kitchen at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making fresh tortillas in the open kitchen at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116585\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\" alt=\"Adobo Empanadas julienned vegetable escabeche.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adobo Empanadas with julienned vegetable escabeche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\" alt=\"The crispy Filipino pork inside the Adobo Empanadas.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crispy Filipino pork inside the Adobo Empanadas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\" alt=\"Crispy Noodle Shrimp Salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy Noodle Shrimp Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fresh tortilla chips arriving as you sit with your order number boast just the right crispiness and aren’t distractingly greasy or salty. The partnering tomatillo-based salsa verde and robust guajillo salsa have that right kick and depth they can be universally enjoyed by spice-seekers and the heat-averse. There is clearly a talented chef leading the kitchen. Details aren’t skipped even when the line is ten-deep.\u003c/p>\n\u003cfigure id=\"attachment_116606\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/chips-salsa.jpg\" alt=\"Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, there is a mighty team running Mestiza. Deanna Sison Foster (Little Skillet, Farmerbrown) is the owner. The Cambodian-born former Chopped Grill Masters winner from TV and chef at Oakland’s Calavera, Sophina Uong, is the chef. Clearly, she’s a talent in real kitchens and reality TV kitchens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, we mentioned the tacos. Now to that patio.\u003c/p>\n\u003cfigure id=\"attachment_116595\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-patio-people.jpg\" alt=\"Outdoor patio at Mestiza during lunchtime.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor patio at Mestiza during lunchtime. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The overall atmosphere evokes the Palm Springs-Austin, Texas desert garden vibe with a slight tropical edge that has become so hip, partly from the recent drought and partly because we all need a Caribbean vacation. Plants dangle from above contrasting with the exposed concrete ceiling, Mission-style arched walls separate the bar and kitchen from the dining area. Seating ranges from beer garden style benches to a pillow-decked banquette with oversize leaves as the design motif. Outside is a striking new floral mural by the artist Jet Martinez, a soon-to-be Instagram magnet. It’s the background for SF’s new go-to patio, complete with a cactus and reclaimed wood tables (speaking of obligatory trends). Inside or outside, everything is breezy and casual, not unlike how all the nearby SoMa start-ups like to operate their offices. The party is rounded out by a soundtrack ranging from blaring Iggy Azalea and CeeLo Green to the deafening jackhammers of the intersection’s construction. Mestiza will no doubt give LA’s perennially hip Salazar a run for its money in this desert good life design genre.\u003c/p>\n\u003cfigure id=\"attachment_116589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\" alt=\"Mestiza interior with bar area.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza interior with bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s all surreal. And fun. Some diners are buried in their phones but most are festive and the servers equally upbeat, yet efficient. They’re quick to notice your table is low on salsa or napkins (a piece of advice: use larger napkins because the small-sized ones mean the table gets littered with them after each bite of taco). \u003c/p>\n\u003cp>One of the social media hashtags for the restaurant, #eatwithoutborders, along with the name’s meaning (mixed cultures or heritage) represent the time and place for Mestiza perfectly. There are obvious political meanings, too, but it really stands for the cuisine of this diverse restaurant, Mexico meets Southeast Asian street food with a little European and South American tossed around, completed within a California context. In brief: world-minded great food.\u003c/p>\n\u003cp>Tacos are clearly on the rise in SF thanks to creative newcomers like Glena’s and Tacorea. Now top-tier globe-spanning tacos have an ideal SoMa desert hideaway patio to be enjoyed in, a world away from the surrounding Bay Bridge traffic and industrial warehouses. \u003c/p>\n\u003cfigure id=\"attachment_116592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\" alt=\"Mestiza open kitchen.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.mestizasf.com/\" target=\"_blank\">\u003cstrong>Mestiza Taqueria\u003c/strong>\u003c/a>\u003cbr>\n595 Bryant St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://www.google.com/maps/place/Mestiza+Taqueria/@37.7796243,-122.3977086,15z/data=!4m5!3m4!1s0x0:0xf0e0dc831a8d9722!8m2!3d37.7796243!4d-122.3977086\" target=\"_blank\">\u003cstrong>MAP\u003c/strong>\u003c/a>]\u003cbr>\nPh: (415) 655-9187\u003cbr>\nHours: Currently 11am-2pm but starting April 11, 11am-10pm Mon-Fri. Brunch Sat-Sun 10am-4pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mestizasf/\" target=\"_blank\">Mestiza Taqueria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mestizasf\" target=\"_blank\">@mestizasf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mestizasf/\" target=\"_blank\">mestizasf\u003c/a>\u003cbr>\nPrice Range: $$ (Starters begin at $6 and single tacos are $4. Most dishes between $10-$13)\u003c/p>\n\n","blocks":[],"excerpt":"Southeast Asian street food tacos meets plant-filled desert vibe on a construction-filled corner. The result is fascinating and delicious.\r\n\r\n","status":"publish","parent":0,"modified":1491589587,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1446},"headData":{"title":"Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa | KQED","description":"Southeast Asian street food tacos meets plant-filled desert vibe on a construction-filled corner. The result is fascinating and delicious.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa","datePublished":"2017-04-05T19:11:14.000Z","dateModified":"2017-04-07T18:26:27.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116571 https://ww2.kqed.org/bayareabites/?p=116571","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/05/mestiza-brings-colorful-tacos-and-a-patio-oasis-to-soma/","disqusTitle":"Mestiza Brings Colorful Tacos and a Patio Oasis to SoMa","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/116571/mestiza-brings-colorful-tacos-and-a-patio-oasis-to-soma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is a new entry for two of San Francisco’s most competitive dining categories: outdoor patios and tacos. You’ll find it in SoMa at the corner of 4th and Bryant in the former Chavo’s — if you can dodge the backhoes and digging of the never-ending subway tunnel project. \u003c/p>\n\u003cp>Mestiza is still in its soft opening phase until April 11th. Yet, judging by the lunch rush surge of area start-up workers escaping the office, Mestiza is already hosting a regular audience of hungry, discerning diners. So much for practice time. \u003c/p>\n\u003cfigure id=\"attachment_116590\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-people.jpg\" alt=\"Lunch rush at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lunch rush at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dress rehearsal or not, the tacos are clearly already noteworthy at this early stage as the fast casual restaurant has hit the ground running with gusto.\u003c/p>\n\u003cp>Take the Filipino pork adobo as a perfect example of taking a beloved taco filling staple (carnitas), opening it to an abnormal group of partners (ginger salsa cruda and green papaya) and…watch out. The fork tender meat bursts with moisture, escaping from the tortilla shelter, dripping down your arm after one bite as if someone pushed a “go” button. It’s an electric taco moment. And, it wouldn’t be crazy for Mestiza to serve the pork adobo taco with a bib à la New England lobster feast. \u003c/p>\n\u003cfigure id=\"attachment_116599\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg\" alt=\"Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino Pork Adobo (L) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The same can be said for a riveting Thai red curry beef filling brightened by a pineapple arbol chile salsa and coconut flakes. Upon impact, boom, it’s a deliriously messy beef and curry-drenched delight that somehow manages to channel the most robust Thai beef curry into a compact taco package. At the end of the day, this is the next level of tacos well beyond the basic carne asada, carnitas, al pastor trio. We’re game to hop on this taco train that is indeed a little more expensive than most versions but exponentially more elaborate.\u003c/p>\n\u003cfigure id=\"attachment_116580\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-beef-taco.jpg\" alt=\"Thai Red Curry Beef taco\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-beef-taco-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Thai Red Curry Beef taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of al pastor, possibly the most impressive taco filling is cumin and guajillo dusted rock cod that has nothing to do with al pastor flavor-wise other than the pineapple salsa, but, alas, what’s in a name? It’s the rare moist, flaky fish taco that isn’t fried nor slathered in crema. For $1 extra, it’s a very wise investment.\u003c/p>\n\u003cfigure id=\"attachment_116587\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg\" alt=\"Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-fish-chix-tacos-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pescado Al Pastor (R) and Khmer Lemongrass Chicken tacos. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Khmer lemongrass chicken bathed in fish sauce sounds like an automatic winner, yet proves to be the one full-on miss. The diced poultry is tough and bland. This is chicken that reminds diners of chicken and why boneless, skinless chicken breast elicits so many eye rolls compared to carnitas or beef. It’s boring. The lemongrass doesn’t come through. That being said, the preparation is saved in taco form because of the abundant red chiles and peanuts garnish that cover up the chicken. Note to chefs: nuts and tacos are a strong tandem.\u003c/p>\n\u003cfigure id=\"attachment_116583\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg\" alt=\"Mestiza Bowl with Khmer Lemongrass Chicken.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-bowl-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza Bowl with Khmer Lemongrass Chicken. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/menu.jpg\" target=\"_blank\">The menu is customizable\u003c/a> like is so fashionable these days. Diners opt between six proteins (mushrooms and eggplants for the vegetarians) in four forms (taco, burrito, taco shell salad and rice and beans bowl. A pair of salads and a pair of raw seafood cocktails make up cold plate starters, while small plates include pork skewers, soy-saturated Filipino pork belly and sweet plantains. The small plates are called “Palutan,” Filipino for drinking food. Right now alcohol isn’t a main player but hopefully margaritas are in the future cards because the venue screams happy hour loudly. A few beers and wines are offered, along with a hibiscus agua fresca and a mandarin orange agua fresca. Both succeeded in being tart and balanced; not cloyingly sugary. Should you need sugar, dessert awaits with ice cream sandwiches with Mitchell’s Ice Cream or homemade horchata cookies.\u003c/p>\n\u003cfigure id=\"attachment_116607\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg\" alt=\"Hibiscus Agua Fresca.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/hibiscus-agua-fresca-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hibiscus Agua Fresca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What stands out so early in the game for Mestiza are the details on the plate, like a beautifully spice-nuanced julienned vegetable escabeche with the must-order empanadas with more of that pork adobo in a slick masa wrap that’s like a hybrid tamale-croissant dough. Or, evident in the full-throttle bursts of mint and cilantro that accompany a tangy lime and fish sauce vinaigrette for an under-the-radar shrimp and crispy noodle salad arriving the size of a small car tire. Maybe the greatest details are how the corn tortillas are freshly pressed and made with masa from Oakland’s renowned La Finca Tortilleria (if you’re curious about perfect dense and slightly griddled tortillas with real corn flavor, look no further). \u003c/p>\n\u003cfigure id=\"attachment_116603\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg\" alt=\"Making fresh tortillas in the open kitchen at Mestiza\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-tortilla-making-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making fresh tortillas in the open kitchen at Mestiza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116585\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-empanadas.jpg\" alt=\"Adobo Empanadas julienned vegetable escabeche.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116585\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-empanadas-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adobo Empanadas with julienned vegetable escabeche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116600\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg\" alt=\"The crispy Filipino pork inside the Adobo Empanadas.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-pork-empanada-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crispy Filipino pork inside the Adobo Empanadas. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116601\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg\" alt=\"Crispy Noodle Shrimp Salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-shrimp-salad-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy Noodle Shrimp Salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fresh tortilla chips arriving as you sit with your order number boast just the right crispiness and aren’t distractingly greasy or salty. The partnering tomatillo-based salsa verde and robust guajillo salsa have that right kick and depth they can be universally enjoyed by spice-seekers and the heat-averse. There is clearly a talented chef leading the kitchen. Details aren’t skipped even when the line is ten-deep.\u003c/p>\n\u003cfigure id=\"attachment_116606\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/chips-salsa.jpg\" alt=\"Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa.\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-116606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa.jpg 5184w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/chips-salsa-520x347.jpg 520w\" sizes=\"(max-width: 5184px) 100vw, 5184px\">\u003cfigcaption class=\"wp-caption-text\">Fresh tortilla chips with tomatillo-based salsa verde and robust guajillo salsa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, there is a mighty team running Mestiza. Deanna Sison Foster (Little Skillet, Farmerbrown) is the owner. The Cambodian-born former Chopped Grill Masters winner from TV and chef at Oakland’s Calavera, Sophina Uong, is the chef. Clearly, she’s a talent in real kitchens and reality TV kitchens.\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>So, we mentioned the tacos. Now to that patio.\u003c/p>\n\u003cfigure id=\"attachment_116595\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-patio-people.jpg\" alt=\"Outdoor patio at Mestiza during lunchtime.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-patio-people-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor patio at Mestiza during lunchtime. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The overall atmosphere evokes the Palm Springs-Austin, Texas desert garden vibe with a slight tropical edge that has become so hip, partly from the recent drought and partly because we all need a Caribbean vacation. Plants dangle from above contrasting with the exposed concrete ceiling, Mission-style arched walls separate the bar and kitchen from the dining area. Seating ranges from beer garden style benches to a pillow-decked banquette with oversize leaves as the design motif. Outside is a striking new floral mural by the artist Jet Martinez, a soon-to-be Instagram magnet. It’s the background for SF’s new go-to patio, complete with a cactus and reclaimed wood tables (speaking of obligatory trends). Inside or outside, everything is breezy and casual, not unlike how all the nearby SoMa start-ups like to operate their offices. The party is rounded out by a soundtrack ranging from blaring Iggy Azalea and CeeLo Green to the deafening jackhammers of the intersection’s construction. Mestiza will no doubt give LA’s perennially hip Salazar a run for its money in this desert good life design genre.\u003c/p>\n\u003cfigure id=\"attachment_116589\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-interior-bar.jpg\" alt=\"Mestiza interior with bar area.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-interior-bar-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza interior with bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s all surreal. And fun. Some diners are buried in their phones but most are festive and the servers equally upbeat, yet efficient. They’re quick to notice your table is low on salsa or napkins (a piece of advice: use larger napkins because the small-sized ones mean the table gets littered with them after each bite of taco). \u003c/p>\n\u003cp>One of the social media hashtags for the restaurant, #eatwithoutborders, along with the name’s meaning (mixed cultures or heritage) represent the time and place for Mestiza perfectly. There are obvious political meanings, too, but it really stands for the cuisine of this diverse restaurant, Mexico meets Southeast Asian street food with a little European and South American tossed around, completed within a California context. In brief: world-minded great food.\u003c/p>\n\u003cp>Tacos are clearly on the rise in SF thanks to creative newcomers like Glena’s and Tacorea. Now top-tier globe-spanning tacos have an ideal SoMa desert hideaway patio to be enjoyed in, a world away from the surrounding Bay Bridge traffic and industrial warehouses. \u003c/p>\n\u003cfigure id=\"attachment_116592\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg\" alt=\"Mestiza open kitchen.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/mestiza-kitche-prep-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mestiza open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mestizasf.com/\" target=\"_blank\">\u003cstrong>Mestiza Taqueria\u003c/strong>\u003c/a>\u003cbr>\n595 Bryant St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://www.google.com/maps/place/Mestiza+Taqueria/@37.7796243,-122.3977086,15z/data=!4m5!3m4!1s0x0:0xf0e0dc831a8d9722!8m2!3d37.7796243!4d-122.3977086\" target=\"_blank\">\u003cstrong>MAP\u003c/strong>\u003c/a>]\u003cbr>\nPh: (415) 655-9187\u003cbr>\nHours: Currently 11am-2pm but starting April 11, 11am-10pm Mon-Fri. Brunch Sat-Sun 10am-4pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mestizasf/\" target=\"_blank\">Mestiza Taqueria\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mestizasf\" target=\"_blank\">@mestizasf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mestizasf/\" target=\"_blank\">mestizasf\u003c/a>\u003cbr>\nPrice Range: $$ (Starters begin at $6 and single tacos are $4. Most dishes between $10-$13)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116571/mestiza-brings-colorful-tacos-and-a-patio-oasis-to-soma","authors":["11338","5014"],"categories":["bayareabites_109","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_9516","bayareabites_93","bayareabites_15811","bayareabites_180","bayareabites_767"],"featImg":"bayareabites_116579","label":"source_bayareabites_116571"},"bayareabites_113238":{"type":"posts","id":"bayareabites_113238","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113238","score":null,"sort":[1479227442000]},"guestAuthors":[],"slug":"mexican-style-thanksgiving-spicy-mole-gravy","title":"Mexican-Style Thanksgiving: Spicy Mole Gravy","publishDate":1479227442,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).","status":"publish","parent":0,"modified":1571961571,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":988},"headData":{"title":"Mexican-Style Thanksgiving: Spicy Mole Gravy | KQED","description":"Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mexican-Style Thanksgiving: Spicy Mole Gravy","datePublished":"2016-11-15T16:30:42.000Z","dateModified":"2019-10-24T23:59:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113238 http://ww2.kqed.org/bayareabites/?p=113238","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/","disqusTitle":"Mexican-Style Thanksgiving: Spicy Mole Gravy","path":"/bayareabites/113238/mexican-style-thanksgiving-spicy-mole-gravy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113238/mexican-style-thanksgiving-spicy-mole-gravy","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_180","bayareabites_15676","bayareabites_15518","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_113531","label":"bayareabites_15012"},"bayareabites_113231":{"type":"posts","id":"bayareabites_113231","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113231","score":null,"sort":[1479141016000]},"guestAuthors":[],"slug":"mexican-style-thanksgiving-chile-rubbed-roast-turkey","title":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey","publishDate":1479141016,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.","status":"publish","parent":0,"modified":1571961587,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":695},"headData":{"title":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey | KQED","description":"Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey","datePublished":"2016-11-14T16:30:16.000Z","dateModified":"2019-10-24T23:59:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113231 http://ww2.kqed.org/bayareabites/?p=113231","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/","disqusTitle":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey","path":"/bayareabites/113231/mexican-style-thanksgiving-chile-rubbed-roast-turkey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113231/mexican-style-thanksgiving-chile-rubbed-roast-turkey","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2148","bayareabites_180","bayareabites_15676","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_113504","label":"bayareabites_15012"},"bayareabites_113288":{"type":"posts","id":"bayareabites_113288","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113288","score":null,"sort":[1478453247000]},"guestAuthors":[],"slug":"bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay","title":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay","publishDate":1478453247,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If chicken soup is the Jewish antibiotic, then pozole is the Mexican one. Pozole is nixtamalized corn, better known as hominy in the U.S., and is traditionally made in many Mexican states as a soup with rich, chile-infused stock, stewy chunks of pork (or chicken), and served with shredded cabbage, diced onions, radishes, limes and often dried oregano. The chile base can be red or green, and there’s even a white version with a chile-free broth. While red pozole is most common, green is also widely available in the Bay Area.\u003c/p>\n\u003cp>From Richmond to Oakland, these five pozole spots will satisfy your winter soup cravings.\u003c/p>\n\u003ch2>Cosecha\u003c/h2>\n\u003cfigure id=\"attachment_113290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Cosecha-new.jpg\" alt=\"Cosecha’s light, bright green pozole.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha’s light, bright green pozole. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the midst of ever-bustling Swan’s Marketplace in Old Oakland, Cosecha has much to recommend it, including homemade tortillas, breakfast tacos, vegan quesadillas—and some of the best pozole for miles. Don’t be daunted if there’s a long line; it moves quickly. Cosecha’s green pozole is a light, bright chicken (instead of pork) version, redolent of tomatillo and mild green chiles, kicked up a bit by diced jalapeño and made even lusher by avocado. The steaming, generous bowl is served with cabbage, radishes, onion, lime and cilantro, and to-die-for homemade corn tortillas. Available at lunch only on Monday, Tuesday, Thursday and Friday, as well as Saturday brunch. \u003cstrong>Pro tip:\u003c/strong> At dinner, ask if there’s any left over from lunch. If there is, a server will dish it up for you. But don’t hold your breath.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/Ic5Nlb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (4510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm, 4:30-8:30pm; Thu-Fri, 11am-3:30pm, 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://business.facebook.com/Cosecha-Oakland-136898683051384/\" target=\"_blank\">Cosecha Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\u003ch2>El Huarache Azteca\u003c/h2>\n\u003cfigure id=\"attachment_113291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/El-Huarache-new.jpg\" alt=\"Red pozole at El Huarache Azteca in Oakland.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red pozole at El Huarache Azteca in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Best known for its namesake huaraches, sandal-shaped fried masa patties topped with meats, vegetables and/or beans, El Huarache Azteca on International Boulevard in Oakland is also a weekend hotspot for pozole (red or green). While both versions are excellent, the red takes the prize for its depth of chile flavor. It’s not spicy, but the slightly sweet, slightly smoky infusion, combined with flavor-saturated pork broth and big chunks of fatty pork is spot on, served simply with red and white cabbage, lime and a stack of crispy tostadas. Pozole is only available Saturdays and Sundays, until it sells out. And it always does. Get there by early afternoon.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.elhuaracheaztec.com/\" target=\"_blank\">\u003cstrong>El Huarache Azteca\u003c/strong>\u003c/a>\u003cbr>\n3842 International Blvd. [\u003ca href=\"https://goo.gl/Jb1f0f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 533-2395\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 8am-10pm and Sun, 8am-9pm\u003cbr>\nPrice Range: $ (pozole, $11.75)\u003c/p>\n\u003ch2>Obelisco\u003c/h2>\n\u003cfigure id=\"attachment_113293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Obelisco-new.jpg\" alt=\"Green pozole with Niman pork at Obelisco.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green pozole with Niman pork at Obelisco. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Obelisco is one of the few traditional Mexican restaurants in East Oakland that pays special attention to sourcing its meat, opting for Niman pork and Mary’s chicken, both more sustainable purveyors than the typical factory-farmed sources. Nonetheless, prices remain competitively low. For under $10, you can choose red, green or white pozole. I found the white fairly bland, and the red was above average, but the green was downright spectacular, with slightly spicy green chile and pork broth, loads of al dente hominy, and crisp, finely chopped vegetable garnishes (the usual onions, cabbage and radishes), with lots of lime, too. A plus is the addictive salsa—and the fact that pozole is on the menu every day (except Sunday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003ca href=\"http://www.obeliscorestaurant.com/\" target=\"_blank\">\u003cstrong>Obelisco\u003c/strong>\u003c/a>\u003cbr>\n3411 E. 12th St. [\u003ca href=\"https://goo.gl/pPG5yK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-3752\u003cbr>\nHours: Mon-Fri, 10am-9pm; Sat, 10am-8pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Obelisco-Restaurant/569449659829161\" target=\"_blank\">Obelisco Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/obeliscooakland/\" target=\"_blank\">obeliscooakland\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $9.95)\u003c/p>\n\u003ch2>Otaez\u003c/h2>\n\u003cfigure id=\"attachment_113294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Otaez-new.jpg\" alt=\"A huge bowl of red pozole at Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A huge bowl of red pozole at Otaez. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Otaez is a longstanding favorite on International Boulevard, beloved for its weekend mariarchi bands and hangover soups. While pozole might well fall into that category, this version is more of a spicy protein shot to the brain. A warning if you’re feeding kids: The bowl is full of bones, evidence that the stock has been properly made, but something to be aware of as you make your way through the huge serving. It’s also got pig parts that don’t always turn up in pozole recipes, including tripe on my recent visit, which lent the whole a bold richness. The chunks of stew meat are soft and marbled, and the abundant garnishes should be placed on in layers (i.e., save some for the inevitable leftovers). The portion is enough for three to share. Pozole is available only on Saturdays and Sundays.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\" target=\"_blank\">\u003cstrong>Otaez\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd. [\u003ca href=\"https://goo.gl/6Gyg4Y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 546-0909\u003cbr>\nHours: Daily, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10.50)\u003c/p>\n\u003ch2>Portumex\u003c/h2>\n\u003cfigure id=\"attachment_113295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Portumex-new.jpg\" alt=\"Perfectly balanced red pozole at Portumex in Richmond.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly balanced red pozole at Portumex in Richmond. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’ve been hearing good things about Portumex for awhile, I hadn’t made my way there until my search for great pozole commenced. I’m happy I took the drive to 23rd Street in Richmond, where this friendly spot does a brisk business. Locals who chat up the servers by name line up for carefully prepared Mexican dishes, including pozole, at this family –run restaurant. Red pozole is served with the classic garnishes, and it might be my favorite version I tried, simply by virtue of its spiciness. Slightly more confident in its chile presentation that the others, but still in the medium heat range, it’s a soup perfectly balanced between meaty depth and bright chile flavor. And pozole is not just a weekend thrill— it’s on the menu every day (except Monday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/portumex-richmond\" target=\"_blank\">\u003cstrong>Portumex\u003c/strong>\u003c/a>\u003cbr>\n721 23rd St. [\u003ca href=\"https://goo.gl/7JfFav\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94801\u003cbr>\nPh: (510) 237-7513\u003cbr>\nHours: Tue-Fri, 10am-8pm; Sat, 8am-8pm; Sun, 8am-6pm; closed Monday\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\n","blocks":[],"excerpt":"From Richmond to Oakland, these pozole spots will satisfy your winter soup cravings.","status":"publish","parent":0,"modified":1478623757,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1027},"headData":{"title":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay | KQED","description":"From Richmond to Oakland, these pozole spots will satisfy your winter soup cravings.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay","datePublished":"2016-11-06T17:27:27.000Z","dateModified":"2016-11-08T16:49:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113288 http://ww2.kqed.org/bayareabites/?p=113288","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/06/bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay/","disqusTitle":"Bay Area Bites Guide: Five Worthy Pozole Destinations in the East Bay","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113288/bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If chicken soup is the Jewish antibiotic, then pozole is the Mexican one. Pozole is nixtamalized corn, better known as hominy in the U.S., and is traditionally made in many Mexican states as a soup with rich, chile-infused stock, stewy chunks of pork (or chicken), and served with shredded cabbage, diced onions, radishes, limes and often dried oregano. The chile base can be red or green, and there’s even a white version with a chile-free broth. While red pozole is most common, green is also widely available in the Bay Area.\u003c/p>\n\u003cp>From Richmond to Oakland, these five pozole spots will satisfy your winter soup cravings.\u003c/p>\n\u003ch2>Cosecha\u003c/h2>\n\u003cfigure id=\"attachment_113290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Cosecha-new.jpg\" alt=\"Cosecha’s light, bright green pozole.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Cosecha-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha’s light, bright green pozole. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the midst of ever-bustling Swan’s Marketplace in Old Oakland, Cosecha has much to recommend it, including homemade tortillas, breakfast tacos, vegan quesadillas—and some of the best pozole for miles. Don’t be daunted if there’s a long line; it moves quickly. Cosecha’s green pozole is a light, bright chicken (instead of pork) version, redolent of tomatillo and mild green chiles, kicked up a bit by diced jalapeño and made even lusher by avocado. The steaming, generous bowl is served with cabbage, radishes, onion, lime and cilantro, and to-die-for homemade corn tortillas. Available at lunch only on Monday, Tuesday, Thursday and Friday, as well as Saturday brunch. \u003cstrong>Pro tip:\u003c/strong> At dinner, ask if there’s any left over from lunch. If there is, a server will dish it up for you. But don’t hold your breath.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/Ic5Nlb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (4510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm, 4:30-8:30pm; Thu-Fri, 11am-3:30pm, 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://business.facebook.com/Cosecha-Oakland-136898683051384/\" target=\"_blank\">Cosecha Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\u003ch2>El Huarache Azteca\u003c/h2>\n\u003cfigure id=\"attachment_113291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113291\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/El-Huarache-new.jpg\" alt=\"Red pozole at El Huarache Azteca in Oakland.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/El-Huarache-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red pozole at El Huarache Azteca in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Best known for its namesake huaraches, sandal-shaped fried masa patties topped with meats, vegetables and/or beans, El Huarache Azteca on International Boulevard in Oakland is also a weekend hotspot for pozole (red or green). While both versions are excellent, the red takes the prize for its depth of chile flavor. It’s not spicy, but the slightly sweet, slightly smoky infusion, combined with flavor-saturated pork broth and big chunks of fatty pork is spot on, served simply with red and white cabbage, lime and a stack of crispy tostadas. Pozole is only available Saturdays and Sundays, until it sells out. And it always does. Get there by early afternoon.\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://www.elhuaracheaztec.com/\" target=\"_blank\">\u003cstrong>El Huarache Azteca\u003c/strong>\u003c/a>\u003cbr>\n3842 International Blvd. [\u003ca href=\"https://goo.gl/Jb1f0f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 533-2395\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 8am-10pm and Sun, 8am-9pm\u003cbr>\nPrice Range: $ (pozole, $11.75)\u003c/p>\n\u003ch2>Obelisco\u003c/h2>\n\u003cfigure id=\"attachment_113293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Obelisco-new.jpg\" alt=\"Green pozole with Niman pork at Obelisco.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Obelisco-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green pozole with Niman pork at Obelisco. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Obelisco is one of the few traditional Mexican restaurants in East Oakland that pays special attention to sourcing its meat, opting for Niman pork and Mary’s chicken, both more sustainable purveyors than the typical factory-farmed sources. Nonetheless, prices remain competitively low. For under $10, you can choose red, green or white pozole. I found the white fairly bland, and the red was above average, but the green was downright spectacular, with slightly spicy green chile and pork broth, loads of al dente hominy, and crisp, finely chopped vegetable garnishes (the usual onions, cabbage and radishes), with lots of lime, too. A plus is the addictive salsa—and the fact that pozole is on the menu every day (except Sunday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003ca href=\"http://www.obeliscorestaurant.com/\" target=\"_blank\">\u003cstrong>Obelisco\u003c/strong>\u003c/a>\u003cbr>\n3411 E. 12th St. [\u003ca href=\"https://goo.gl/pPG5yK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-3752\u003cbr>\nHours: Mon-Fri, 10am-9pm; Sat, 10am-8pm; closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Obelisco-Restaurant/569449659829161\" target=\"_blank\">Obelisco Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/obeliscooakland/\" target=\"_blank\">obeliscooakland\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $9.95)\u003c/p>\n\u003ch2>Otaez\u003c/h2>\n\u003cfigure id=\"attachment_113294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113294\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Otaez-new.jpg\" alt=\"A huge bowl of red pozole at Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Otaez-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A huge bowl of red pozole at Otaez. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Otaez is a longstanding favorite on International Boulevard, beloved for its weekend mariarchi bands and hangover soups. While pozole might well fall into that category, this version is more of a spicy protein shot to the brain. A warning if you’re feeding kids: The bowl is full of bones, evidence that the stock has been properly made, but something to be aware of as you make your way through the huge serving. It’s also got pig parts that don’t always turn up in pozole recipes, including tripe on my recent visit, which lent the whole a bold richness. The chunks of stew meat are soft and marbled, and the abundant garnishes should be placed on in layers (i.e., save some for the inevitable leftovers). The portion is enough for three to share. Pozole is available only on Saturdays and Sundays.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\" target=\"_blank\">\u003cstrong>Otaez\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd. [\u003ca href=\"https://goo.gl/6Gyg4Y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 546-0909\u003cbr>\nHours: Daily, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (pozole, $10.50)\u003c/p>\n\u003ch2>Portumex\u003c/h2>\n\u003cfigure id=\"attachment_113295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113295\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Portumex-new.jpg\" alt=\"Perfectly balanced red pozole at Portumex in Richmond.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Portumex-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly balanced red pozole at Portumex in Richmond. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’ve been hearing good things about Portumex for awhile, I hadn’t made my way there until my search for great pozole commenced. I’m happy I took the drive to 23rd Street in Richmond, where this friendly spot does a brisk business. Locals who chat up the servers by name line up for carefully prepared Mexican dishes, including pozole, at this family –run restaurant. Red pozole is served with the classic garnishes, and it might be my favorite version I tried, simply by virtue of its spiciness. Slightly more confident in its chile presentation that the others, but still in the medium heat range, it’s a soup perfectly balanced between meaty depth and bright chile flavor. And pozole is not just a weekend thrill— it’s on the menu every day (except Monday, when the restaurant is closed).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/portumex-richmond\" target=\"_blank\">\u003cstrong>Portumex\u003c/strong>\u003c/a>\u003cbr>\n721 23rd St. [\u003ca href=\"https://goo.gl/7JfFav\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94801\u003cbr>\nPh: (510) 237-7513\u003cbr>\nHours: Tue-Fri, 10am-8pm; Sat, 8am-8pm; Sun, 8am-6pm; closed Monday\u003cbr>\nPrice Range: $ (pozole, $10)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113288/bay-area-bites-guide-five-worthy-pozole-destinations-in-the-east-bay","authors":["5575"],"categories":["bayareabites_13746","bayareabites_1807"],"tags":["bayareabites_180","bayareabites_13059","bayareabites_439"],"featImg":"bayareabites_113295","label":"source_bayareabites_113288"},"bayareabites_103190":{"type":"posts","id":"bayareabites_103190","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103190","score":null,"sort":[1447941602000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce","title":"Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce","publishDate":1447941602,"format":"image","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ","status":"publish","parent":0,"modified":1571962051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":691},"headData":{"title":"Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce | KQED","description":"Make a big batch of these tomatillo-sauced cheese and turkey stuffed enchiladas and you might outshine your Thanksgiving meal. Your family will certainly thank you! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce","datePublished":"2015-11-19T14:00:02.000Z","dateModified":"2019-10-25T00:07:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103190 http://ww2.kqed.org/bayareabites/?p=103190","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/19/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce/","disqusTitle":"Thanksgiving Leftovers: Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103190/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my favorite ways to use up leftover turkey is to stuff them into enchiladas. Partly it’s because of my Texas background and I’ll find any excuse to make enchiladas. But the other reason is that a huge dish of enchiladas can easily feed a crowd, and the flavors couldn’t be further from Thanksgiving (and by this time you might be a bit tired of all that stuffing, gravy, and cranberry sauce).\u003c/p>\n\u003cp>Enchiladas take a bit of time, but you can always plan ahead and make the sauce in advance and freeze it for up to 3 months. Just thaw it and warm it in a saucepan when you are ready to assemble the enchiladas.\u003c/p>\n\u003cp>For ease, I’ve used canned whole tomatillos, but if you want to use fresh (and can find them at your local market), by all means use those! To prepare them for the sauce, husk them and rinse them, then put them in a saucepan and cover them with water. Add the garlic cloves and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until tender. Using a slotted spoon, transfer them to the blender. You can use the cooking water to thin the sauce if necessary.\u003c/p>\n\u003cp>I like serving each portion topped with shredded lettuce and sour cream (and maybe even some thinly sliced radishes and white onion), just for creaminess and texture. But any way you serve these, you really can’t go wrong.\u003c/p>\n\u003cfigure id=\"attachment_103513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103513\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-sideview.jpg\" alt=\"Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Turkey and Monterey Jack Enchiladas with Green Tomatillo Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\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>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the tomatillo sauce\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 (12-oz) cans whole green tomatillos, drained\u003c/li>\n\u003cli>2 garlic cloves, peeled\u003c/li>\n\u003cli>2 serrano chiles (optional)\u003c/li>\n\u003cli>1 cup chopped cilantro\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For the enchiladas\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups shredded cooked turkey meat\u003c/li>\n\u003cli>1 1/2 cups shredded Monterey jack cheese\u003c/li>\n\u003cli>12 to 14 corn tortillas (each 6 inch diameter)\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>For serving\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Shredded iceberg or romaine lettuce\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, and puree until smooth. Add some of the cooking liquid to thin the sauce if needed. Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. Season with salt to taste and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-before.jpg\" alt=\"To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-before-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the sauce, add the tomatillos, garlic, chiles if using, cilantro, onion, and 1 tsp salt, to a blender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103502\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103502\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender.jpg\" alt=\"Puree until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Puree until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103501\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg\" alt=\"Return the sauce to the saucepan over medium heat and simmer while stirring until it thickens and darkens slightly in color, about 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-blender-pour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Return the sauce to the saucepan over medium heat and simmer, stirring, until it thickens and darkens slightly in color, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375°F. Spray a 9x13-inch dish with cooking spray. Spread 1 cup of the sauce into the bottom of the dish. In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg\" alt=\"In a bowl, stir together the turkey, cheese, and 1/2 cup sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tomatillo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the turkey, cheese, and 1/2 cup sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heavy frying pan, warm the canola oil over medium-high heat. Place a few layers of paper towels on the countertop. Fry the tortillas, turning them after a few seconds, then transfer them (letting the excess oil drip off) to the paper towels. Blot dry.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg\" alt=\"Fry the tortillas, turning them after a few seconds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-tortilla-fry-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the tortillas, turning them after a few seconds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. (These can be prepped up to 1–2 hours ahead.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-roll1.jpg\" alt=\"Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-roll1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the turkey mixture between the tortillas and roll each one up tightly. Place in the baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them. Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. Let sit for 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-final.jpg\" alt=\"Pour the sauce over the enchiladas to generously coat them.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the sauce over the enchiladas to generously coat them. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/enchiladas-closeup.jpg\" alt=\" Bake, uncovered, until bubbly and heated through, 20 to 30 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/enchiladas-closeup-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake, uncovered, until bubbly and heated through, 20 to 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103190/thanksgiving-leftovers-green-turkey-and-monterey-jack-enchiladas-with-tomatillo-sauce","authors":["5015","5014"],"series":["bayareabites_15101"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_8811","bayareabites_546","bayareabites_180","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_15076","bayareabites_2417","bayareabites_543","bayareabites_15075"],"featImg":"bayareabites_103507","label":"source_bayareabites_103190"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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