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Guadalupe Moreno’s tinga de pollo makes for a delicious filling in this tamales formula from Alicia Villanueva of Alicia’s Tamales Los Mayas in Hayward, Calif Ms Villanueva shared her recipe with Leticia Landa and Caleb Zigas for their cookbook “We Are La Cocina.” Her tamales are made with corn masa flour that’s softened and flavored at the same time with both fat and broth
Plus, Souvla’s sandwiches and salads are taking to the skies and more intel
“The year has been a wash,” says Caleb Zigas, the executive director of La Cocina, the San Francisco-based kitchen incubator focused on uplifting immigrants and women of color. “It’s a garbage-ass year.” In March, La Cocina was poised to open the first food hall of its kind: In San Francisco’s Tenderloin neighborhood, it would showcase seven women-led La Cocina businesses. Called the La Cocina Municipal Marketplace, the project had been in the works for years; during the first week of the month, it celebrated its impending launch with a week of dinners featuring La Cocina entrepr...