Underrepresented national cuisines in the SFBA


Yazzie, who is from a Navajo reservation in Four Corners, N.M., says he learned how to cook from his grandmother. His recalls first time making fry bread was when he was 5. “Everything I’m doing is what my grandma taught me. It’s all instincts. It tends to take care of me well.”

Tacos are $6 with half off Tuesdays

Rocko’s Tacos at The Lodge
3758 Piedmont Ave., Oakland
on Sunday, Monday, and Tuesday evenings



At a recent tasting, Vincent Medina and partner Louis Trevino served up Ohlone dishes including acorn bisque, elderberry sorrel salad and soft-boiled quail eggs with bayshore salt.

“I just had smoked venison, and that was really good,”
[tribal member Johnny] Dominguez said with a smile.


Bayshore salt? As in the salt from our bay? I thought our stuff wasn’t very good.



Gold Rush History

Believe it or not, the Bay Area may not be what it is today without its salt. Harvesting salt from the Bay dates back to Native American groups like the Ohlone, but demand really picked up in the 1850s.

“As people migrated from the east to the west, mostly around the discovery of gold, there was a need for salt,” says Mapelli. “Everybody traveled with salt.”

Without refrigeration, salt was how people preserved food.

“It was almost worth its weight in gold,” he says.


The Bay was probably way cleaner in the 1850’s, before people started living around it and dumping all the runoff- gasoline, Roundup, garbage, etc. into the bay. GIven how cheap salt is sold these days, I have a hard time thinking they would do much ‘purification’ before selling.


re Bevri I think it’s still the only Georgian in the Bay Area. I was looking around for adjaruli (acharuli) khachapuri since I became instantly addicted to it in late September when I had it at Kargigogo in Portland. I must say I’m a bit thrown by the price though. $18 for a cheese pastry seems high. But then again I’m noticing that all the prepared food prices seem to have shot up since our last SFBA visit four years ago. It was never a cheap place to dine out but… and of course once you add in our horrible exchange, that cheese pastry, however large, rings in at around CAD $23. Ouch. For comparison it is $12 (CAD $16) at Kargigogo and (wait for it) $7 at our local Georgian outlet in Richmond BC, Lamajoun. The latter two are both dinner plate size, BTW.


Not any more. Just a few months Bevri opened, there’s now another Georgian food truck just south of Palo Alto in Mountain View. Adjaruli at $8.25. Haven’t tried. But price is certainly not bad.

(Brian Bulkowski) #89

There is a guam-anian place in Fremont, Booniepepper. It’s causal counter lunch, reminds me of L&L BBQ ( perhaps because they are both small islands ), and I thought it was interesting but not worth recommending.


Looks like it’s Palo Alto for a mini-Georgian boom! That $8.25 price is a lot more realistic, even with the exchange! Thank you.