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75 Year Old San Francisco Tradition, Revealed

Well…  It has been a while, over a year I think…   Thanks for stickin’ with me…    Had to share this with all of you !

Ok.  This is actually about THE bread…

I found a bakery in South San Francisco that has the best sour dough bread I’ve had since I was  kid… Raymond’s Gourmet Breads…    It was baked today at about 6am…  picked up around 10am…   and it was still warm when we sliced into it for lunch.  Delicious by itself, but heaven with a dollop of butter.

It reminded me of a family story about an old San Francisco treat called a “Herb’s Burp” sandwich…  I checked “GOOGLE”, but found no history on line about Herb’s store or the infamous sandwich, so I guess I’ll have to pass this story on using my mother-in-law’s memories, as she has explained to me…  I’m going from memory here too…   So here it goes…

My wife of nearly 25 years introduced me to this SO SIMPLE, YET DELICIOUS sandwich that her mother had when she was a kid  in the “Sunset” district of San Francisco back in the late 30’s.  Her grandparents, mother, and uncle lived a few blocks from 19th Ave, on Teravel…  It was a close-knit neighborhood, like many of them across this great nation.  Over on the corner, was Herb’s Market.  A typical neighborhood market back in the day; candy for the kids, eggs, cream, butter, OJ, maybe beer…  you know…  But one thing that Herb had, that nobody else had, and nobody else probably ever thought of, was his special San Francisco sourdough whole-loaf-sandwich…  “Herb’s Burp”…                           That’s what he called it !!    So simple, yet so delicious !! (I’ve also heard it called “Herb’s Burpie”)

Although Herb’s store had been long since closed, my wife’s family would build this whole-loaf sandwich on many occasions over the years.  We still carry on the tradition in our house by building this historic sandwich a few times a year…  Had to make one today with this excellent sourdough loaf.

Herb’s Burp Sandwich starts and ends with the perfect San Francisco Loaf of Sourdough bread…  Use the Whole Loaf.

Slice the loaf in half, the long way. (be careful, don’t cut yourself in the process), now spread American yellow mustard (it’s called Frenches, but it’s American, not French) on the bottom side…  Now spread good old fashioned “Best Foods” or “Heilman’s” mayonnaise on the top side…  It’s ok to be liberal with this…

Now the quest begins…    lay cheap (the best) bologna  in one layer (barely overlapping), along the loaf, add a similar single layer of processed “American” cheese product across the loaf, then another single layer of decent Italian salami slices…

But wait, we’re not done yet…

Next, add an additional layer of processed white “Swiss” cheese product, and finally top it all off with the cheapest processed ham product that you can find…  remember, each layer is a single layer.  (I keep saying “cheap” because that’s how Herb did it.  Of course you can use top level meats and cheeses if you wish, but then it will be “Your Burp”).

Finally, stack the top half of the cut-in-half loaf with mayo on it on top of the meat and cheese mound…

That’s It!  Wait ’til you taste it !  From the bottom up…  Bread, Mustard, Bologna, American Cheese, Salami, Swiss Cheese, Ham, Mayo, Bread.  An entire loaf of Herb’s Burp.

As the story goes, Herb used to sell the full-loaf sandwich by the inch…  you could get 1, 2, or 3 inches, or the whole thing.

If you had 2-bits back then, you wouldn’t go hungry around Herb’s place…   (anyone born after 1970, should google {“what is 2-bits”})

Herb’s Burp is a thing you can share with your friends…  It’s a thing that lasts for several days,  It’s a thing you’ll remember forever once you taste it.  It’s a thing that you can take a slice of and heat up in the micro for about 15 seconds.  You know, it’s a thing…    …a delicious thing.

I hope you get the chance to build and savor this divine historic delight !    I think I’ll go cut a 1 inch slice off of the one we just made…  Ummmm.

Glad you stopped by to check this out…  remember…  happy heating !!

 

 

 

 

Filet Mignon, Scampi, and all the works

Heads Up Folks…

I’m preparing a food gig for 150 guests at my MPSMC facility in Woodside, Ca… this weekend…   We’ve got 5 servers and 4 in the kitchen to pull of the following menu for the SMCHA Gala Event on Saturday 1/23/16…

A near repeat of last year, with the two exceptions of my great buddy, who is now free and clear of his temporary medical challenges, Chef Micheal Piccolotti assisting me in the kitchen, as well as the fact that rather than 110, we’re preparing this menu for 150+…

We’ll start with simple mixed nuts at the bar, with stationed hors de’ voures of artisan cheeses and pate with stone fruit and grapes, smoked salmon with sliced baguette, along with chopped egg, caper, and vidalia onion accouterments, and a crudite’s of fresh veggie snacks…  followed with passed soup shots of creamed potato and kale soup garnished with herbed-cheese rye toast, peanut ginger chicken skewers with grilled pineapple, browned butter and garlic tortellini bites, and grilled watermelon and basil bites…

A Salad of butter lettuce, with tomato, blue cheese, almond, and white balsamic vinaigrette will be served family style prior to the entree buffet…

Buffet dinner choices are Roasted filet Mignon, Prawns Scampi, Farfalle Alfredo, Smashed Horseradish infused Yukon potatoes, with Mushroom Gravy, Creamed Spinach, or a vegetarian  selection…

Followed by coffee service, celebration cake and ice cream, and dancing with a great live band…

Keep an eye out for pics and stories…

until then…

Happy Heating !!!Featured Image -- 651

 

 

I’m reaching out to you… Please respond in force…

Seriously…   I love this blog  http://applyheatandeat.com…     I’m thankful for your interest…    I had an unbelievably non-foodie-related-busy, busy summer…  OK..  We’re really into horses, and finally after many years weare a 2 horse family again…   I’m reaching out to you-all to see if you’d like to keep hearing from me…   I truly love food, cooking, and teaching, as well as, traveling…

Food related stories, new food ideas, family food stories, your food stuff, and also this blog thing…

the question is….   Do You?

Please let me know, YES,  and help me to stir up my blog fire again…

Yo…

Not your Mom’s pancakes…

IMG_9025Hey All !!!  It’s been a while…

Wow !!!  This summer came and went, and it was a doozy!!    I’ve been so busy camping with my lovely wife and our horses at Jack Brooks Horse Camp in La Honda, California, (Pescadero Creek Park) for five different long weekends in June, July, August, and September…  with another planned at the end of October…  20150917_191327_resized Burrrrrr…. (if you come by La Honda, you’ve gotta stop at Apple Jacks… a local’s tavern, over a hundred years young…  the floors squeak under your feet, the ceiling is classic…  all made from redwood trees from the area…  pool table, juke box, good vibes, and fooz-ball too…)  What’s cool is we figured out how to horse-back-ride from Jack Brooks Camp to Apple Jacks (uh oh…)…    It takes a little over an hour to get there on horse back, and a little less to get back, up-hill, movin’ out…

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I was also camping in the sierras above Sonora over a long labor day-week-end-week with my MPSMC buddies at Kennedy Meadows, off of highway 108…  Great Time !!!  Riding Horses over granite boulders up to 7000 ft… 20150903_122036_resized I made it to the finals in the horse-shoe tournament, (didn’t win), shot gun trap shootin’, pistol target shootin’, fishin’, ridin’ pokerin’

20150903_214053_resized_1domino’in, cribbage’in,, novel readin’, axe throwin’ blow gun spittin’, great food eatin’ good times…

The summer also included managing the Norcal Junior rodeo at the MPSMC, and the golf tournament for Friends of Kids, both in July…

Oh yea…  also, the Shack Riders Cuban Festa in August…  we cooked all kinds of pork, chicken stew and black beans…  with Mojitos , of course…  and meringue musico  dancing…   aye  yay  ayay…

Anyway…   that’s pretty much why I was not so present at Apply Heat And Eat…  my bad…

But what got me back to this blog is this morning’s pancake surprise !!!

We all like pancakes…   even those who may not pick them first…   but forget the Bisquick, egg, and milk route…

My advice is to get the cheapest pancake mix, add water only type…  and use root beer for the liquid…    this way, you don’t have to add almond extract or vanilla to the mix…   in this morning’s case, I used the “Small Town Brewery” brand…  “not your father’s root beer”,   “Ale with a taste of spices”…  Ok, That’s a lot of stuff, but it’s all on the label…

It’s an alcohol Ale that tastes like root beer !!!     My friend, Donna Sullivan gave me a six pack a while back when she was visiting from Massachusetts…  It’s really good…

Anyway…  simply use the root beer in place of the “add water only” and you’ll have a great tasting, fully flavored pancake, that might not even need maple syrup…  Why?  What flavors are in root beer?…     Vanilla, Molasses, Anise, Ginger, Cinnamon, Food coloring…  It’s All there !!   But,  ok…  use syrup anyway…    OMG !!!  try it !!

Warm the tummies for your loved ones…  young or old…  flavors RULE !!

Until next time…  Happy Heating !!Featured Image -- 651

 

 

Mark Musante

Planning Ahead for a delicious week… Saute’ed Ground Turkey…

This is an idea that my wife started about 4 or 5 years ago…    Make up a package (1.3 lbs) of ground turkey meat to keep in the fridge…   This is a great one to practice your flavor profiles with… Sometimes she makes it with a Mexican flare…  other times maybe Asian, or even Mediterranean or Middle Eastern…  I’ve made it for her from time to time as well…   She likes the surprise of what it will taste like…

The thing is about ground turkey….  It’s a GREAT source of protein, but there is very little fat, so also very little flavor…  But this is fine, because it’s like working with a blank slate !   Always start with a bit of olive oil in the pan (fat), then drop in your ground turkey…  Start breaking it up right away to get it into small bits…

Now…  You should think of a flavor profile you like…   Open the spice cupboard and see what lights you up…

Mexican might be:  Garlic powder, coriander powder (cilantro), Chile or chipotle powder (for a smokey spin), always salt and black pepper…     Then you should add some moisture too…   How about a couple of tablespoons of salsa from your fridge?    An ounce or two of beer or tequila?  save the liquid for the end to flash the pan to get all of the crispy bits to lift from the pan…  Careful if you use tequila…  it will flame up on you…  take the pan off the stove, add the tequila, then put it back… once the fire hits the hot fumes, it will flash !!

Asian might be:  Garlic powder, ginger powder, 5-spice powder…    Soy sauce in place of salt…same idea…  add some liquid…  Maybe Rice Wine vinegar?  Sake?  Again save it until the end…   One might try some “Mae Ploy” before the flash to add some heat and sweet…

Mediterranean?  Oregano, garlic, lemon pepper…   lemon juice and white wine to flash…

Middle Eastern?  Garlic, onion powder, sesame seeds, paprika, turmeric…   flash with beer or water…  add chili to taste… (maybe try a bit of Hummus as a thickener…)

Thai?  Garlic, ginger, fish sauce (salt), Red Curry Paste, flash with lime juice and beer…

I guess you get the idea by now…   Here’s the thing…  Now you’ve got this flavor-town ground turkey in the fridge…  No matter what flavor profile you decided on, it can be used in So Many Ways !!!

1)  Scramble and egg, add some frozen chopped spinach, sprinkle some of the turkey on top…  Home Made Joe’s Special…

2)  Have some left over mashed potatoes?  Toss some turkey on top, sprinkle on some shredded cheese…  pop it into the microwave…  Mock Sheppard’s Pie…

Turkey Tacos3)  Heat up a pan, spray some cooking spray in, toss in a corn tortilla, flip after a while…  You’ve got a taco shell…   Chop up a bit of fresh onion, tomato, avocado, shredded cheese…  Delicious, flavor-town tacos…

4)  Have some left over pasta sauce in a jar in the fridge?  Make some pasta, heat up the sauce in a pan…  add some turkey…  you’ve got a tasty pasta with meat sauce plate !!

Left over rice?  Make fried rice…  Add some turkey to a can of Chile…  Sloppy Joes…  Heat it up in the micro, put it in a hot dog bun, add mustard…

Please simply use your imagination and you will think of so many ways to use this versatile, and flavorful, low-fat, delicious approach to plan ahead and enjoy !!

Mark A. Musante

Mark A. Musante

Give it a try and let me know what you think !!

Until next time…   Happy Heating !!

THE ULTIMATE COMFORT FOOD… (memories of my mom)

APPLY HEAT & EAT...

SOFT BOILED EGGS !!!  20150607_103325_resized

Yes.  I said it.  Soft boiled eggs…   The food of the riche’?     NOT IN MY HOUSE !!!

No Fancy Egg holders, or special silver knives to crack ’em open…   Certainly no egg “slurping”…   I’ll get into the details in a minute…  (the cooking ones that is)   But I think I’ll take it back a bit…

My Mom was, in my best memory, the sweetest, loving, caring, smiley-faced-woman who ever walked the earth…  I spent 100% of my life with her until I was forced to go to kindergarten…  Can anyone imagine spending your entire life on the hip of such a lovely mom?   Then not long after school started, she was gone…   I guess God needed her… (Cancer in the late 60’s)

Well that was 45 years ago…     Hmmm…   Another story…

Did you ever…

View original post 476 more words

THE ULTIMATE COMFORT FOOD… (memories of my mom)

SOFT BOILED EGGS !!!  20150607_103325_resized

Yes.  I said it.  Soft boiled eggs…   The food of the riche’?     NOT IN MY HOUSE !!!

No Fancy Egg holders, or special silver knives to crack ’em open…   Certainly no egg “slurping”…   I’ll get into the details in a minute…  (the cooking ones that is)   But I think I’ll take it back a bit…

My Mom was, in my best memory, the sweetest, loving, caring, smiley-faced-woman who ever walked the earth…  I spent 100% of my life with her until I was forced to go to kindergarten…  Can anyone imagine spending your entire life on the hip of such a lovely mom?   Then not long after school started, she was gone…   I guess God needed her… (Cancer in the late 60’s)

Well that was 45 years ago…     Hmmm…   Another story…

Did you ever get a sore throat or Strep throat , or whatever as a kid?   I did almost every year…  here’s the remedy “Gypsy” offered.. (my Mom’s nickname)…

I make this probably 3-4 times a month…   Saturday or Sunday morning breakfast…   It fills the belly and the soul…

Today, I added a few flares for effect…  but it still takes me back to my mom’s hip… (and forever love)

She used to do 3:30 minute eggs…  I like 4:00 ones…     Who Can’t boil an egg?

Simply get a small pot of water going on your stove until it comes to a boil…  turn it down to just below medium…  put a fresh egg into a teaspoon and gently place it into the lightly boiling water…   1 is good for one person…  two if there is an appetite…    the thing is…  this is buttered toast with runny egg yolk, salt & pepper…   I think it’s better than Matzo-ball soup for a cold…

Some might call it “Peasant Eggs”…  I call it heaven in a bowl…

Drop the eggs… into the water and let them soak…  set your timer for 4 minutes… in the mean time, toast the “San Francisco Sliced Sour Dough Bread” in the toaster…  Butter it up…  Chop it into 1/2 inch cubes, and set aside…20150607_103046_resized  then, as a kicker today..

20150607_102602_resizedFry a bit of thinly sliced ham…  get some color on it in a dry pan…  then chop it up into small squares with the toast…

toss the bread and ham into the bowl…   then the magic happens…

 

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Pick the 4-minute-egg out of the pot with the teaspoon… hold it under cold running water for about 10 seconds (this cools off the shell enough to handle it)  Hold it, crack it in the center with the teaspoon… 20150607_103236_resized  (one half will hold the yoke, and carefully scoop out the soft-boiled egg from each side…   (no shell) !…

 

So now you’ve got chopped toast, chopped thinly sliced pan-fried ham, and soft-boiled egg in your bowl…    Add a little finish salt, ground black pepper, a touch of dried dill, and either Tabasco or , my recent favorite, Sriracha, then stir and chop…  then EAT !!!

 

 

The taste is amazing…   if you want to get more fancy, you could add salsa, or fresh tomato…  Feeling Fancy?  Add chopped Avocado…  Crushed tortilla chips instead of toast?  It’s your World…..  Simply Apply Heat and Eat !!20150607_103325_resized

I sincerely hope that you’ll try this for the sake of your soul…

Hangover?  works…

Heartbroken?  Works…

Flu? Works…

Cold?  Works…

Memories?   It’s the best way for me today to keep in touch with what my Mom gave to me in my early years…  Heart, Love and Soul…   Love you Gypsy !!

Until next time…  Happy Heating !! (and soft boiled egging!!)

Kickin’ Back Saturday Morning with The Food Channel

It’s a quiet Saturday morning…   sippin’ on some fresh brewed Kona coffee… (got it last time we were in Hawaii)…  watchin’ The Food Network.  Then Trisha Yearwood comes on…  She and her sister are reminiscing about the good ol’ days growing up in Georgia…   It was kinda sweet…    I’ve been to Georgia, but that doesn’t matter…  It was this simple “grandma” casserole dish that caught my eye…     They peeled and sliced red potatoes, boiled ’em, stuck ’em in the bottom of a casserole dish…   then sautéed some onions in butter and evoo and added a pound of ground beef…  so far so simple…   cook it, set it aside…    then they made a simple rue…   4 TBSP butter, melted with 4 TBSP flour…  cook it on medium to get the pasty flavor of the flour out…   about 3-4 minutes..  If you like, take it a bit further to bring an amber color to the rue…  Nutty/tasty !!  Add 2 cups cream (1/2 n 1/2) salt pepper…  now you’ve got a bechamel sauce…    good start to any sauce/gravy…   (if you have bacon grease, old school says to use it instead of butter…  not so healthy, but OOhhhh so good)   Then they added cheddar cheese to the sauce.  It melts quick…  add to the meat, stir…   plop on top of the potatoes and bake at 350 for about 25 minutes…   sprinkle some bread crumbs on top and broil for 2 minutes… (keep an eye and nose on the broil…  don’t want to burn the bread, just crisp it up)…  That’s it…

So, I was inspired…  This is a real “Apply Heat and Eat” moment…  I didn’t go to the grocery store to pick up the ingredients.  I went to my freezer…   I found a handful of sweet potato tater-tots, and a package of hash browns…  no ground beef, but a pound-plus of ground chicken…  We had an onion in the pantry, along with other stuff I could use, so I went at it…  comfort food for our friends at the Saddle Room

20150510_110708Butter and evoo (Extra Virgin Olive Oil) in a pre-heated skillet…  Add potatoes to brown…   Let ’em do their thing…  don’t mess with them too much…  remove from the skillet to a casserole dish (like at your right)…

 

 

Now add more fat (butter or bacon fat or oil) to the skillet…   then rough chopped onion…  3-4 minutes to get them to be soft…  (add some salt to get them to offer up their juices)…  drop in the ground meat… (what ever you have)…20150510_110850

 

 

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SIDE NOTE:  My wife got me this great tool for Christmas…  Just for ground meat…  I highly reccomend it…)

OK, so now you’ve got the potatoes in the dish, the onion and ground meat going in the skillet, and you’re chop chop chopping the meat down into really small bits…

In this case, I decided to also finely chop a hunk of ham that we had in the fridge and throw that in with the mix, as well as a few pickled Jalapeno’s, chopped finely…

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Just let ’em all get to know each other…  The medium heat will help make them complete.

 

 

OOOOooohhh…  Now it’s time for the Bechamel Sauce…   Start with 4 tablespoons of butter…, get it melted, then add 1/4 cup flour…  it looks like this…

 

 

 

 

 

 

 

 

Have You Ever Tasted A Cloud?

So there we were…   It’s the weekend and we had no plans…  It was like Heaven…  no pressure, no schedule, no  –  nada…

To make a short story long… (if you know me)…

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…No pressure, until about 6pm on Saturday…  then 21 years of lovely togetherness kicks in…   “Feel like doing anything?”…  “How about spicy ethnic food?”…  “Like what?”.   “I don’t know…  Mexican? Thai? Burmese? Chinese?”… 

  “not Chinese”.   “OK…    Mexican”?  “We had that last night.”  Hmmm…   (20 minutes on facebook goes by)…   “I was kinda hoping you’d take the lead on this one…” say’s the lovely wife…  Ok… I Say…

So I called über and we went to El Camino and Santa Cruz Ave., in Menlo Park…   Micaela liked not knowing where we were going, I liked that she liked it…  I had no clue…

We walked up a few blocks…    checked this menu and that…  walking arm in arm…  coo-ing…  crossed over and came back a few blocks…    then it hit both of us at the same time…   “What about Carpaccio’s?”   (This place has been around for ever…)

We’d been there a few times while we were dating…  in the ’90’s…    it just clicked…

(#V-8moment  #Thudontheforehead)

We walked in and expected to be told there’d be a 30-40 minute wait…   but there were 2 seats at the bar waiting for us like Karma (dude)…  Classic Cocktails, served with the extra on the side in a micro-mini carafe placed in the ice it was shaken in…  #oldschool #newschool  #newrule

Now your probably thinking…  “Cloud tasting?”   “Tasting clouds?  Are they Cumulus?  Stratus?  Cirrus? (Serious?)

Nope…  They’re Gnocchi – bathed in a simple Bolognese…              …puffs of clouds I-tell-ya…  puffs…  of puffs…  with tomato’s and meat…  puffy puffs of puff clouds…    gnocchi…   There it is!!!

Neither of us had ever consumed Gnocchi like this…  not chewy, not gummy, not barely even there…  WHICH IS A GOOD THING !!…  clouds…  PUFFS…   #deliciousland…  So that’s that…

BTW…  we also met and chatted with about 8 new friends…    Lot’s of regulars, I guess…  but we really had a fun date, the wife and I…    Thanks Universe!!!

Hey…   that’s the story…  Go Get Puffy Clouds of Gnocchi at Carpaccios…  You won’t regret it…

Ah… but there’s more…

markcarpaccios

Mark, the Bartender (who has apparently been there since the dark ages), is cool and calm under pressure…   quick with a joke, and a smile, and made us almost immediately feel like regulars…

Watch out John Bently’s, we will alway’s love your place in Atherton, but Carpaccio’s in Menlo Park has a really welcoming vibe that we can’t resist…   BTW…  the Carpaccio plate and the house salad were both top-notch too !!!

OMG…  Saw the Veal Milanese come out of the kitch…  Next time I guess…

Woah!!!   It’s late…   Gonna Ride the horse tomorrow (this) morning…   Yippie Cay Yeah Mother F&%*#ers (Bruce Willis, Die Hard)

Until next time…   Happy Heating…

    

 

Are you into the Truck Food Craze?

Been  awhile…  How’ve you been?

Let me know if, for you, life doesn’t have a way of pulling you in a thousand directions… all when you feel like you just need to focus on one thing for a bit…

So truck food…  Are you into it?  It’s on TV..  in the movies “The Chef” (great movie I think)  big cities have truck wars…  Truck gatherings…   Truck – Truck – Truck…

In my late teens, catering trucks were called “Roach Coaches”…       Then, somehow, they became haute’ cuisine…

Crepe trucks, Korean taco trucks, Indian Pakora trucks…   What about those Mexican Street taco trucks?

I don’t know where you’re all from, but here in the middle of the Slilcon valley, Redwood City, Ca, we have an abundant Hispanic community…   So much so, that a portion of a main drag, Middlefield Road, sometimes seems like Tijuana…  The billboards are in spanish, the store fronts look like Baja California, the way people drive is like Cancun (have you ever been in a cab in Cancun?  left turn lanes for one are stuffed with 3 taxi’s and they all take the turn at once)  Two lane roads hold 4 cars abreast…

Ok I digress…  It’s the taco trucks !!!

Been eating Al Pastor (bbq pork) tacos from trucks in the area for more than 20 years…  way before it was a fad…

Today, I had the ABSOLUTE BEST TACO’S AL PASTOR I’ve ever had, even including the ones from a little street stand in Cabo San Lucas, which are probably second best for me at this point.  I’ve also had them in Cancun from a street vendor…  They were OK…

Anabelita’s Taco Truck was parked about 2 blocks before my planed right turn for a bank stop earlier today…  I saw ’em, and decided to back-track to get lunch b4 going to the bank to make my business deposit…   there was no line at the time, and I ordered my “Dos tacos Al Pastor con todo, spicy” in my best Mexican accent…   The pretty young gal in the truck said “three dollors por favor”  we both spoke “Spanglish”…  I’m sorry that I didn’t take pictures, because these truck tacos were the best I’ve ever seen, then tasted…    After I ate in my truck, i had to go back to ask “do you speak English OK?”  She said “Jes” with a cute smile.  I asked “how do you say Abundant in Espanola”  “Abundante” she said…  “Very much right?”

Absolutely…   I was thinking as I was eating these luscious street tacos that the tortilla’s weren’t big enough for the amount of meat they were topped with…  But I decided that it was perfectly fine, because everything was delicious…  Here’s what makes them better than the rest in my opinion…

The pork was cooked perfectly…  it’s usually charred a bit, with onions and spices…   but in this case,it was a bit charred, saucy, tangy, with onions, AND, there were small bits of pineapple, ripe (red) jalapeno chiles, and carrot cooked in with the pork as well… the foil covered paper plate also had a lime wedge, some pickled carrot slices, and a few bits of pickled Jalapeno wedges, all topped with fresh red onion bits and fresh cilantro…

I wanted to tag the truck in this blog, but the business card I was given has no web address…    A food truck without twitter or Facebook, or instagram or, anything…  just the name…   Anabelita’s Food Truck, Salvadoran and Mexican   650.669.4849…

If you’re in the area, please give them a try, you won’t be disappointed !!  give ’em a call to let them know you read this too…

Not your average taco truck…  Abundante !!  Delicioso !! Muy Bueno !!   Caliente !!

Until next time…   Happy Heating !!   Mark

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