How big is a Tacos Mi Rancho Super Burrito, you ask? The top two burritos are your standard mission-style size, while the “super” version (below) is so big it won’t even fit in the frame. Photo credit: Tacos Mi Rancho / Instagram
As part of a rich package of stories about the Bay Area burrito scene, The SF Chronicle sought to uncover the origins of Oakland’s “Super Burrito,” a roughly 15-inch, two-pound beast that requires two full tortillas to contain its premium. Unfortunately, the source of the trend remains a mystery: while International Boulevard veteran Tacos Sinaloa says that owner Guadalupe Bueno was the first to serve the giant burritos from his truck around the turn of the millennium, others cite the neighboring store Casa Jimenez as the founder of the Trend. Still others say the Lake Merritt Truck Tacos Mi Rancho started the whole thing about a decade ago. However, everyone agrees that the massive burrito is a unique local phenomenon, and artist and burrito critic Ozi Magaña says, “It’s an East Oakland thing. I am not sure why that is. It’s always been one of those things you learn. I tell people if you order a super, it’s not a fat burrito. It’s a double burrito. “
The Bay Area mini chain Kevin’s Noodle House was founded in Oakland in 1994, after all, it made a name for itself with reliable Vietnamese food served in five locations across the Bay Area. Its Walnut Creek location appears to be as serious about parking as it is the Pho, reports Beyond the Creek, as the restaurant has a sign promising non-customers using its spaces that their vehicles will be sold for scrap. Presumably this is intended as a humorous warning – but still, if you leave your car in 2034 N. Main St, their sweet and heavily caffeinated café sữa dá.
In an essay for eaters, Oakland restaurateur and activist Reem Assil questions the use of “cook” as a title referring to “Commander in Chief, Author and Career Summit”. In a first person perspective, she discusses her time at Jack London Square Restaurant Dayfa (she felt like a “token and martyr,” she said) and argues that using the term “chef” as an honor (as opposed to a simple job title ) is “a cover for decades of abusive behavior”.
Put your irritations aside that this Wallpaper * story about the interior design of Emeryville’s Wondrous Brewing Company (1310 65th St. near Hollis Street) says it “makes a mark on San Francisco” if you can, and scroll down to the haunting photos recently opened the minimalist interior of the beer hall, which suggests a shady and cool brewery at the end of the world. Architect Farid Tamjidi says the goal was “not to make this space look like a pub or bar” as it is “a place to try the beers”. Mission accomplished, maybe?
The student newspaper The Berkeley High Jacket hopes to guide the students to some restaurants in the area that need help. With Berkeley High School students stuck at home last year, restaurants near the school – many of which relied on daily lunch dinners – struggled to keep themselves afloat. Now that the kids are returning to the classroom, “The Jacket will put the spotlight on some of the best lunch spots for BHS students,” they write. On the list is the excellent Addison Standby Saigon Express (2045 Kala Bagai Way on Addison Street) which has been serving a great tofu Bánh Mì since 1995 that is well worth trying even after your high school days are long behind you .
Alameda Marketplace takeaway Tahina has just got the spotlight on the East Bay Express for his “persistently herbaceous” falafel served from a place that has suffered an “unfortunate spell” of closed shops. The Californian-Mediterranean spot just opened last month and belongs to Rumtin Rahmani, who also owns the 16-year-old marketplace Java spot The Beanery.
Restaurants in East Bay like Berkeley’s Fish & Bird Sousaku Izakaya, Alley & Vine in Alameda, and Oakland’s Ramen Shop report to SF Chronicle that guests are canceling or failing to show up for reservations indoors for al fresco dining. The co-owner of the ramen shop, Sam White, told reporter Janelle Bitker: “After the indoor restaurant opened, everyone thought: ‘We want to eat inside.’ Suddenly Delta arrives and everyone wants to eat outside again. And then in three weeks smoke will rise and everyone will want to go back in. “