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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. ....
This story first appeared on Berkeleyside’s sister site, The Oaklandside. Last Thursday, Samar “Sammy” Nassar, co-owner of Sammy’s Pupusas, was chatting with one of the residents at Operation HomeBase, an Oakland-sanctioned trailer camp for homeless seniors who are at high risk for COVID-19, located on Hegenberger Road in East Oakland. The man, Mark, was placing his food order with Nassar for the following day and he had a special request: a burrito with rice and beans, sour cream on the side and no veggies. “Mark, the burritos have vegetables, that’s the point!” answered Nassar, smiling underneath her mask. ....
The Peruvian chicken dinner from Michoz, a pop-up operating out of Hidden Cafe in Berkeley, was a memorable feast. Photo: Sarah Han Usually, around this time of year, we’re feeling pretty good. We’re buzzing with a sense of joy and relaxation, spending time with family and friends, gathering and eating meals together and looking back on the fun times we had over the last 12 months. After almost a full year of living with COVID-19, those halcyon holiday times seem so distant from our current reality. But while we didn’t get many opportunities to eat at restaurants or meet up for meals with friends, we still did have some good times and ate plenty of good food in 2020. ....