ladyJake/FlickrEl Huarache Loco must file for a contract from the city's Real Estate Division.Food vendors at the Alemany farmers' market who avoided the axe last week have an opportunity to operate under city contract for as long as three years.
Yesterday, Chron's Chuck Nevius reported that the city's Real Estate Division was allowing the vendors to stay, but only for a year, followed by an uncertain future. But John Updike, the Division's assistant director, told SFoodie that food sellers wil
J. Birdsall
A diner-lonchera mashup.
Over the weekend, D.F.-style street-food vendor El Huarache Loco rolled out a BLT huarache ($7) at the Alemany market: A tongue-shaped base of cooked masa dough, topped with mashy salsa, bacon, heirloom tomatoes, avocado, iceberg, queso cotija, and crema. Okay, call it a BLAT.
Owner Veronica Salazar served up a prototype last Thursday at Mission Street Food. The weekend version was a diner-meets-lonchera mashup of salty, smoky bacon, sw
At a lunch at La Cocina last week, we spoke with director Caleb Zigas and a handful of the incubator kitchen's clients about the phenomenon of new-wave Mission street-food vendors, and what they might have in common with more traditional food vendors. Much of the conversation focused on the challenges all home-based food businesses face when they try to score the proper permits and business licenses to go legit, a process Zigas calls moving from the "informal" to the "formal" economy.
On
Really? The same old turkey stuffing you always bust out, with frankly mixed results? Consider going multiculti this year, with turkey and mole from street-food vendor El Huarache Loco. Huarache owner Veronica Salazar told SFoodie she'll start taking orders for holiday birds this weekend at the Alemany farmers' market. You can get your turkey raw or roasted, with organic, chocolate-spiked mole on the side.
Lady Jake/FlickrPlease -- not the gummy cornbread stuffing again.The sauce is a f
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