I always dreamed of opening a falafel shop like the ones in Amsterdam, but it wasn’t until a friend suggested launching as a "pimped out" food truck that my dream became reality. I'm proud to serve food that's made from scratch and makes people so happy—it’s been a fantastic adventure.
My Russian mom taught me how to cook piroshki and she learnt it from her mom. That’s why I have matryoshkas on my logo! They are a symbol of Russia and Motherhood. So I like connecting old traditions with a modern trendiness by using healthy ingredients and cooking techniques with my piroshki.
Even though I grew up helping my uncle make ice cream for his business in Guadalajara, when I started with my own cart in Fruitvale I could only sell two flavors because I had never memorized his recipes. Thankfully my customers have helped me to create hundreds of flavors over the years.
My favorite dish to make by far is the fish sandwich—inspired by the popular Trinidadian street food, bake and shark. My partner got the garlic mayo sauce recipe that all the stands use when he went down for carnival this year. At first I was upset that he had fun while I was here working, but forgave him when he came back with that great recipe.
If marooned on a deserted island, we’d bring a crock of our sour dill garlic pickles. Considering their cult following, we wouldn’t be alone for long. Like sharks, folks would start circling, sniffing the garlicky whiffs! Pickles are like that, they invite company!
The first time I worked behind a meat counter was at the Ashbury Market. One day I went to get some chicken breasts out of the walk-in. Looking around i saw one box that had edible feet printed on it. I had never thought of putting those two words together. Awesome. I knew this was the job for me!
If I were a bowl of nuts, I would definitely be rosemary almonds. The almond is a proud nut, without being pretentious or snobby. The rosemary adds a very interesting yet subtle flavor. To sum it up, they are simple, elegant, friendly and irresistible.
Our shop is a legacy of family history and Mexican American culture bound together by our magic ingredient of love passed down by my grandmother, Mama Rosa. Three generations later, we still stone grind our corn masa and create every tamale by hand just like she did for her family and customers alike.
Thanks to all of you who came out this weekend to make Eat Real 2010 such a great success! The event would not have been possible without the amazing partners and volunteers. Here's to Eat Real 2011. Till then, Eat Real every day
We believe that good, fresh, delicious food is something to be celebrated, so we created an annual party called the Eat Real Festival. With a focus on food craft, street food, artisan beers and local wines - all featuring sustainable local ingredients – we showcase food in all its different forms. But eating is only part of the fun - we'll show you how to make it and grow it! From cheese to kombucha, we'll have demonstrations galore that highlight a do-it-yourself lifestyle. And all food is only $5 and below!