"The old guard doesn't want to get dumped. They don't want the Mission to turn into North Beach, which is just a farce of what an Italian neighborhood is. They're doing a much better job than North Beach of holding on," Maldonado says.
Maldonado may love the Mission and his Latino culture, but he's not blind to the issues they face.
Photo courtesy of San Francisco History Center, San Francisco Public Library
Anna Latino
Erick Arguello, head of the Lower 24th Street Merchant’s Association, in his “makeshift office” at L’s Caffe on 24th Street.
Related Content
More About
"I get sad that Latinos in my generation aren't more progressive and proactive in terms of understanding that things are going to cost to make things better," he says.
If La Victoria is to remain a vibrant part of its community, it will have to change to meet the demand of the neighborhood's new mix of residents.
The business has gone from offering Mexican food to Latin food to, increasingly, "Latin-inspired" cuisine. Maldonado sees his white customers torn between their interest in the culture that surrounds them and their own tastes and habits. To meet their palates halfway, La Victoria is slowly introducing menu items such as tamarind beignets and chamomile teacakes with cassis glaze.
"They're flavors you already like, but you don't necessarily have in your home," he says.
Maldonado also hopes to redecorate the bakery's storefront and update the dark, old-world interior. Tables will go in, and La Victoria can begin offering a full-service dinner five nights a week for about $15. Maldonado hopes pop-up kitchens, such as the vegan Soul Cocina the bakery recently hosted, will cover the other nights.
In a volatile neighborhood, you have to be a jack-of-all-trades.
"People are on their way in and people are on their way out at the same time, so your business model has to change year to year, while you figure out who really is out there," Maldonado says.
It's not easy for mom-and-pop operations to change that quickly. La Victoria hired a pastry chef with foodie credentials and Latino roots as its first step toward a re-imagined menu two years ago.
Maldonado has just made a batch of terrones, traditional sweetbreads made of breadcrumbs, almost as if his hands were on autopilot. One sells for $1; a beignet, meanwhile, sells for $3.
"I know which way I'm leaning in the next few years," Maldonado says, handing over a terrón for the road. "I'm not an idiot."