Janelle Bitker in today’s SF Chronicle -
Growing up, Arcadio remembers eating cochinita every Sunday and seeing achiote in just about everything. Achiote trees, with their fuzzy orange bulbs encasing prized annatto seeds, grow easily in the Yucatán. While many Bay Area residents likely know achiote as the paste that gives al pastor its reddish tint, Arcadio says it’s the ingredient that most distinguishes Mayan and Yucatán dishes from other Mexican fare.
La Casita Yuca. Cochinita pibil, $30 (serves one to two); achiote grilled chicken, $25 (serves two to three). Delivery weekends only in Oakland, Berkeley, Richmond, Albany and El Cerrito
Arcadio Cach removes cochinita pibil from an underground oven for pop-up La Casita Yuca in Richmond.
| Noah Berger / Special To The Chronicle
The ground floor will have a cafe that will serve lattes, teas and its popular seasonal drinks like candied yam lattes and vanilla charcoal lattes. It will also have a full production kitchen where they will make baked goods and savory meals, like chocolate chip cookies and veggie asparagus mushroom croissant tarts, for the company’s various locations throughout the Bay Area.
Red Bay Coffee: 3136 International Blvd., Oakland. 510-399-2441. Grand opening Monday from 7:30 a.m.-4:30 p.m. Open seven days a week. www.redbaycoffee.com
Great for them! I know they’d been working on that location since before the pandemic. And I’m also glad to hear that they’re coming to the Ferry Building. (Had no idea that the Peet’s there had closed.)
There was a 2-alarm fire at that bank building on the northwest corner of Fruitvale and International almost 5 years ago and and there were plans to condemn it. Glad they could refurbish it and repurpose it. There are a lot of good bakeries and Central American restaurants in that area.
Luke Tsai writes about Vietnamese tacos in East Oakland near Lake Merritt:
The process isn’t very different from what you’d see at a birria shop, though the flavors are distinctly Vietnamese: To make his bo kho, Nguyen simmers brisket for four or five hours until it reaches maximal tenderness, then shreds the meat. He scoops out some of the rendered fat that collects at the top of the pot and uses it as a dip for the corn tortillas, which get crisped up on the griddle. He melts some Colby Jack on top of the stew to add a little bit of chile heat. And then, in addition to the standard taco toppings of cilantro and onion, Nguyen also tops his bo kho tacos with Thai basil and slices of raw jalapeño, like you’d get with a bowl of pho, and sweet carrot and daikon pickles like the kind served on banh mi.
Pho Vy is currently open for takeout and outdoor seating at 401 International Blvd. in Oakland, from 10 a.m.–8 p.m. every day except Thursdays. For now, the bo kho tacos aren’t listed on the menu, but they’re always available.