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Chaac Mool: sharing Yucatecan food with the Dolores Park community
This past Monday, I ventured over to the Mission for a few work-related errands. My friend Catha is spending the summer interning for La Cocina, a kitchen incubator dedicated to low-income food...
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Clairesquares: decadent caramel treats
In honor of the 3rd Annual San Francisco Street Food Festival this weekend, I’ll be featuring three La Cocina business three days in a row. All three founders have great stories and big ambitions. I...
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Estrellita’s Snacks: Salvadoran savory treats
Maria, founder of Estrellita's Born in El Salvador, founder Maria del Carmen Flores has spent the past 13 years in the US. Since the age of six, Maria had sold snacks—tostadas, pupusas, fresh fruit—on...
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Eji’s Ethiopian Gourmet: vegan lentil goodness
Eji moved here from Ethiopia several years ago, but only this year decided to harness her Ethiopian cooking skills and love of food to start her own business. She grew up cooking in a family of eight...
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Exo: Is that a cricket in my protein bar? I hope so!
Exo bars are made with cricket flour, raw cacao, dates, almond butter, and coconut I’ve been fascinated by the concept of entomophagy (edible insect consumption) ever since I heard about Don Bugito...
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