(RENA LI FOR THE 19TH) By Chabeli Carrazana / The 19th Janeen Mendoza Cruz spent a decade working in the nonprofit and philanthropy world before she finally faced facts: Despite its promises, the space wasn’t truly willing to invest in people of color. Exhausted by the never-ending work of advocating for herself and her community, Cruz quit. It was February 2020. As the pandemic spread and the world shut down, she sat on her couch and considered what was next. That’s when a friend asked the
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Bay Area’s hottest condiment right now: inventive takes on spicy, crunchy salsa macha
Local chefs are going all out with the nutty salsa originally from Veracruz, Mexico
Local chefs are going all out with the nutty salsa originally from Veracruz, Mexico
A bottle of salsa macha can be a stunning sight: It has layers of bright red chile oil, crunchy bits of dried chiles, golden-hued sesame seeds and crunchy, toasted pepitas. Each spoonful emerges with multiple textures, serious heat and notes of smoke, raisin and garlic and this salsa style is becoming a go-to for Bay Area chefs and home cooks looking for an easy way to jazz up dishes.