This San Jose Tortilleria Makes the Best Sonoran Flour Tortillas in the South Bay
San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience
Two San Jose Festivals Celebrate Salsa and Afro Latin Music in June
This Wildly Popular IG Account Is Throwing a Huge Latin Music Festival in San Jose
Taquerias Come and Go, but La Vic’s Orange Sauce Is Forever
At the Coterie Den, San José Artists Work, Play and Dream
San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop
8 Bay Area Sports Teams to See This Summer (Without Giving John Fisher a Dime)
8 Refreshing Bay Area Boba Shops to Help Beat the Summer Heat
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And it’s true that the mass-produced flour tortillas you find in a Crunchwrap Supreme or packaged at the grocery store tend to compromise everything in favor of shelf stability. They have the same texture and flavor profile as a sheet of paper.\u003c/p>\n\u003cp>But in the state of Sonora, in northern Mexico, flour tortillas are a centuries-long tradition. These handmade tortillas are both chewy and delicate, and they take on the subtle flavor of the fat used to make them.\u003c/p>\n\u003cp>When Diana Miranda Benitez moved from Ciudad Obregón, Sonora, to San Jose, she grew frustrated with the poor imitations sold at the local markets. “I couldn’t find a quality flour tortilla in the U.S.,” she says, “and I always had this idea of starting a tortilleria.” At the time, Benitez worked at a Jack in the Box while doing housekeeping gigs on the side. She learned how to make tortillas from her sister-in-law, who also introduced her to a man in the mechanical tortilla press industry. After some hesitation, she purchased an industrial-grade tortilla press from Sonora and started her business — \u003ca href=\"https://www.instagram.com/mirandas_tortillas_/\">Miranda’s Tortillas\u003c/a> — in 2022.\u003c/p>\n\u003cp>These days, Benitez and her team produce roughly 200 eight-inch tortillas per hour in assembly-line fashion. Benitez dances along to the rhythm of the machine, quickly swapping each newly flattened tortilla with a pre-portioned ball of dough. The raw tortilla is transferred to a hot comal and cooked on both sides until it’s covered in brown spots. Once it puffs up, it’s placed on a wire rack to cool. Miranda’s sells tortillas by the dozen, producing a minimum of 35 packs a day.\u003c/p>\n\u003cfigure id=\"attachment_13961225\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas.jpg\" alt=\"A stack of flour tortillas, blistered in spots.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A stack of Miranda’s fresh flour tortillas, which are chewy and delicate, with a rich flavor from the addition of butter and shortening. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every week, new customers find Benitez through Instagram and word of mouth. Her reputation? That she makes the best flour tortillas in the San Jose area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Benitez is proud of her tortillas’ texture and their ability to maintain their quality over time. “Flour tortillas don’t get hard, and when you warm them up, it’s as if they’re freshly cooked,” she says. The tortillas are rich from the inclusion of both vegetable shortening and butter. They’re also pliable, so you can use them to make a burrito with a double scoop of rice and beans without worrying about tearing. To truly savor the tortillas’ flavor, gently reheat one on a comal — or in a nonstick pan — and enjoy it with some melted butter and a pinch of salt.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13960139,arts_13958466,arts_13958172']\u003c/span>\u003c/span>For now, Benitez only sells the one size and style of flour tortilla. But she also provides a direct link to the flavors of Sonora in other ways. She sells ingredients imported from the region like machaca, a dehydrated shredded meat popular in the region. And she keeps a stock of what is considered to be the mother of all chiles — \u003ca href=\"https://www.bonappetit.com/story/what-are-chiltepin-chiles\">chiltepín\u003c/a>. The chiles are worth picking up because they’re rare in California, and they’re great for making a salsa to pair with those flour tortillas.\u003c/p>\n\u003cp>For Mexican food lovers accustomed to only eating corn tortillas, these homemade flour tortillas offer an entirely different taste experience: They’re larger and chewier, and have an extra richness thanks to the addition of fat. In many ways, flour tortillas in the Bay Area are now following a similar path that corn tortillas did during their renaissance, in the 2010s, when the improving quality of the masa available here made the way for tortillas that taste closer to the ones you find in Mexico.\u003c/p>\n\u003cfigure id=\"attachment_13961226\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961226\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press.jpg\" alt=\"Flattened tortilla dough on an industrial tortilla press.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Diana Miranda Benitez and her team can make about 200 tortillas in an hour, assembly line–style. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the same way, the Bay Area’s emerging \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/flour-tortillas-bay-area-xulo-semilla-mamacuca-17001425.php\">artisanal flour tortilla\u003c/a> scene is also driven by experimentation and the desire to recreate a taste of home. \u003ca href=\"https://sf.eater.com/2020/12/16/22177318/xulo-flour-tortillas-berkeley-pop-up-michael-de-la-torre\">Xulo\u003c/a> — a Berkeley-born pop-up whose flour tortillas are now sold at mainstream grocery stores like Berkeley Bowl— offers tortillas made with traditional manteca (pork fat), but also versions that swap it out for olive oil, duck fat and grass-fed butter. At East Oakland’s \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/tacos-mama-cuca-oakland-19379525.php\">Tacos Mama Cuca\u003c/a>, the flour tortillas the chef uses to make her Sonoran-style tacos are a tether to her home and family.\u003c/p>\n\u003cp>Meanwhile, Miranda’s Tortillas appears to be the first business to bring these high-quality Sonoran flour tortillas to San Jose.\u003c/p>\n\u003cp>Many of Benitez’s customers are Sonoran immigrants who couldn’t find the tortillas they were used to back home. But the buzz around Miranda’s isn’t limited to people looking for a taste of nostalgia. “A lot of people who buy my tortillas are from Sonora,” says Benitez, “but I also get customers who are from other parts of Mexico and even other countries.” Local taquerias have also started buying her tortillas to use in their burritos.\u003c/p>\n\u003cp>Eventually, Benitez hopes to put a flour tortilla on everyone’s table. “I’m working on getting a trailer,” Benitez says. “In the future, I’d like for my tortillas to be sold in grocery stores.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Miranda’s Tortillas is open Tuesday–Saturday from 10 a.m. to 7 p.m. Text 408-690-6565 or send a message on \u003c/i>\u003ca href=\"https://www.instagram.com/mirandas_tortillas_/\">\u003ci>Instagram\u003c/i>\u003c/a> t\u003ci>o place an order (and for the exact pickup location in San Jose)\u003c/i>\u003ci>. Tortillas are $8 per dozen.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Miranda's Tortillas is part of a growing movement of artisanal flour tortilla makers in the Bay Area.","status":"publish","parent":0,"modified":1721161837,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1007},"headData":{"title":"Where to Get the Best Sonoran Flour Tortillas in San Jose | KQED","description":"Miranda's Tortillas is part of a growing movement of artisanal flour tortilla makers in the Bay Area.","ogTitle":"This San Jose Tortilleria Makes the Best Sonoran Flour Tortillas in the South Bay","ogDescription":"","ogImgId":"","twTitle":"This San Jose Tortilleria Makes the Best Sonoran Flour Tortillas in the South Bay","twDescription":"","twImgId":"","socialTitle":"Where to Get the Best Sonoran Flour Tortillas in San Jose %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This San Jose Tortilleria Makes the Best Sonoran Flour Tortillas in the South Bay","datePublished":"2024-07-16T13:05:05-07:00","dateModified":"2024-07-16T13:30:37-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13961214","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13961214/sonoran-flour-tortillas-san-jose-mirandas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, many Mexican food enthusiasts don’t consider flour tortillas to be as “authentic” as corn tortillas, \u003ca href=\"https://www.splendidtable.org/story/2018/04/19/in-defense-of-flour-tortillas-an-origin-story-with-gustavo-arellano\">arguing that they’re not a real part of the cuisine\u003c/a>. And it’s true that the mass-produced flour tortillas you find in a Crunchwrap Supreme or packaged at the grocery store tend to compromise everything in favor of shelf stability. They have the same texture and flavor profile as a sheet of paper.\u003c/p>\n\u003cp>But in the state of Sonora, in northern Mexico, flour tortillas are a centuries-long tradition. These handmade tortillas are both chewy and delicate, and they take on the subtle flavor of the fat used to make them.\u003c/p>\n\u003cp>When Diana Miranda Benitez moved from Ciudad Obregón, Sonora, to San Jose, she grew frustrated with the poor imitations sold at the local markets. “I couldn’t find a quality flour tortilla in the U.S.,” she says, “and I always had this idea of starting a tortilleria.” At the time, Benitez worked at a Jack in the Box while doing housekeeping gigs on the side. She learned how to make tortillas from her sister-in-law, who also introduced her to a man in the mechanical tortilla press industry. After some hesitation, she purchased an industrial-grade tortilla press from Sonora and started her business — \u003ca href=\"https://www.instagram.com/mirandas_tortillas_/\">Miranda’s Tortillas\u003c/a> — in 2022.\u003c/p>\n\u003cp>These days, Benitez and her team produce roughly 200 eight-inch tortillas per hour in assembly-line fashion. Benitez dances along to the rhythm of the machine, quickly swapping each newly flattened tortilla with a pre-portioned ball of dough. The raw tortilla is transferred to a hot comal and cooked on both sides until it’s covered in brown spots. Once it puffs up, it’s placed on a wire rack to cool. Miranda’s sells tortillas by the dozen, producing a minimum of 35 packs a day.\u003c/p>\n\u003cfigure id=\"attachment_13961225\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas.jpg\" alt=\"A stack of flour tortillas, blistered in spots.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Flour-Tortillas-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A stack of Miranda’s fresh flour tortillas, which are chewy and delicate, with a rich flavor from the addition of butter and shortening. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every week, new customers find Benitez through Instagram and word of mouth. Her reputation? That she makes the best flour tortillas in the San Jose area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Benitez is proud of her tortillas’ texture and their ability to maintain their quality over time. “Flour tortillas don’t get hard, and when you warm them up, it’s as if they’re freshly cooked,” she says. The tortillas are rich from the inclusion of both vegetable shortening and butter. They’re also pliable, so you can use them to make a burrito with a double scoop of rice and beans without worrying about tearing. To truly savor the tortillas’ flavor, gently reheat one on a comal — or in a nonstick pan — and enjoy it with some melted butter and a pinch of salt.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13960139,arts_13958466,arts_13958172","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>For now, Benitez only sells the one size and style of flour tortilla. But she also provides a direct link to the flavors of Sonora in other ways. She sells ingredients imported from the region like machaca, a dehydrated shredded meat popular in the region. And she keeps a stock of what is considered to be the mother of all chiles — \u003ca href=\"https://www.bonappetit.com/story/what-are-chiltepin-chiles\">chiltepín\u003c/a>. The chiles are worth picking up because they’re rare in California, and they’re great for making a salsa to pair with those flour tortillas.\u003c/p>\n\u003cp>For Mexican food lovers accustomed to only eating corn tortillas, these homemade flour tortillas offer an entirely different taste experience: They’re larger and chewier, and have an extra richness thanks to the addition of fat. In many ways, flour tortillas in the Bay Area are now following a similar path that corn tortillas did during their renaissance, in the 2010s, when the improving quality of the masa available here made the way for tortillas that taste closer to the ones you find in Mexico.\u003c/p>\n\u003cfigure id=\"attachment_13961226\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13961226\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press.jpg\" alt=\"Flattened tortilla dough on an industrial tortilla press.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/07/Tortilla-Press-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Diana Miranda Benitez and her team can make about 200 tortillas in an hour, assembly line–style. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the same way, the Bay Area’s emerging \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/flour-tortillas-bay-area-xulo-semilla-mamacuca-17001425.php\">artisanal flour tortilla\u003c/a> scene is also driven by experimentation and the desire to recreate a taste of home. \u003ca href=\"https://sf.eater.com/2020/12/16/22177318/xulo-flour-tortillas-berkeley-pop-up-michael-de-la-torre\">Xulo\u003c/a> — a Berkeley-born pop-up whose flour tortillas are now sold at mainstream grocery stores like Berkeley Bowl— offers tortillas made with traditional manteca (pork fat), but also versions that swap it out for olive oil, duck fat and grass-fed butter. At East Oakland’s \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/tacos-mama-cuca-oakland-19379525.php\">Tacos Mama Cuca\u003c/a>, the flour tortillas the chef uses to make her Sonoran-style tacos are a tether to her home and family.\u003c/p>\n\u003cp>Meanwhile, Miranda’s Tortillas appears to be the first business to bring these high-quality Sonoran flour tortillas to San Jose.\u003c/p>\n\u003cp>Many of Benitez’s customers are Sonoran immigrants who couldn’t find the tortillas they were used to back home. But the buzz around Miranda’s isn’t limited to people looking for a taste of nostalgia. “A lot of people who buy my tortillas are from Sonora,” says Benitez, “but I also get customers who are from other parts of Mexico and even other countries.” Local taquerias have also started buying her tortillas to use in their burritos.\u003c/p>\n\u003cp>Eventually, Benitez hopes to put a flour tortilla on everyone’s table. “I’m working on getting a trailer,” Benitez says. “In the future, I’d like for my tortillas to be sold in grocery stores.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Miranda’s Tortillas is open Tuesday–Saturday from 10 a.m. to 7 p.m. Text 408-690-6565 or send a message on \u003c/i>\u003ca href=\"https://www.instagram.com/mirandas_tortillas_/\">\u003ci>Instagram\u003c/i>\u003c/a> t\u003ci>o place an order (and for the exact pickup location in San Jose)\u003c/i>\u003ci>. Tortillas are $8 per dozen.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13961214/sonoran-flour-tortillas-san-jose-mirandas","authors":["11903"],"categories":["arts_1","arts_12276"],"tags":["arts_10278","arts_1297","arts_14985","arts_1084"],"featImg":"arts_13961222","label":"source_arts_13961214"},"arts_13960432":{"type":"posts","id":"arts_13960432","meta":{"index":"posts_1716263798","site":"arts","id":"13960432","score":null,"sort":[1719534920000]},"guestAuthors":[],"slug":"late-night-boba-san-jose-sweet-gelato-tea-lounge","title":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience","publishDate":1719534920,"format":"aside","headTitle":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13960436\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960436\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg\" alt=\"Illustration: A gray-haired man proudly holds up two boba drinks while two customers scarf down a bowl of tiramisu.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s Sweet Gelato Tea Lounge one of the Bay Area’s priciest — and most unique — boba shops. The owner, Tony, runs the place by sheer force of his personality.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Before my first visit to San Jose’s \u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">Sweet Gelato Tea Lounge\u003c/a>, I had never gone out for boba past 11 o’clock — never even knew that was an option, really, when even boba shops in Taipei mostly call it a night by 8 p.m.\u003c/p>\n\u003cp>So when I walked into this little storefront in the Vietnam Town shopping complex on a recent Friday night, I had to take a minute to let it all soak in. The vibey lights bathing the shop in a dim neon purple. The groups of Asian Zoomers and younger Millennials lounging in leather booths. The pastel-hued digital menu board with its vaguely (and not-so-vaguely) inappropriate drink names: the Pop Her Cherry, the PMS (Please Make Sweet), the Don’t Be a Hater and, unbelievably, the Lil Pee Pee.\u003c/p>\n\u003cp>The shop is open until 2 a.m. every night, and yes, I do believe that was a red Porsche parked right out front.\u003c/p>\n\u003cp>When all was said and done, we’d paid $50 (!) for a dessert and two drinks, including one called the “Boba Virgin.” Was it worth it? Your mileage may vary, but at the end of a very, very long night, we couldn’t stop laughing at the ballsiness of the place, and how we’d just taken part in a truly only-in-San-Jose experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Indeed, few people embody the Vietnam Town mall’s boot-strappy, go-big-or-go-home ethic better than Sweet Gelato’s owner, who introduces himself as Tony. A trim, energetic older Vietnamese man with salt-and-pepper hair, Tony runs the shop by sheer force of his personality. As soon as we walk in, he pulls us over, gesturing toward the menu, and says, “Forget about this. It doesn’t matter. If you don’t like your drink, you don’t pay. Simple as that.”\u003c/p>\n\u003cp>Never mind that we’re already willing customers standing in line to order drinks. Tony holds up his phone to show us an article listing Sweet Gelato Tea Lounge as one of the top boba shops in San Jose. He pulls up the shop’s Yelp page. “Look at how many reviews,” he says. (There are \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">more than 2,000\u003c/a>, for what it’s worth.)\u003c/p>\n\u003cfigure id=\"attachment_13960437\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960437\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg\" alt=\"Illustration: The brightly lit exterior of a boba shop called Sweet Gelato.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Tony likes to do, it seems, is to play boba sommelier, insisting that we not waste our time perusing the menu and instead just let him pick out something we’ll like based on our preferences. Do we like smoothies? Milk teas? Something fruity? How do we feel about strawberries? What about dragon fruit?\u003c/p>\n\u003cp>For someone like me, who’s prone to analyzing a menu for upwards of 10 minutes to engineer the ideal order, giving up control in this way feels more than a little bit stressful. But Tony seems so fired up about the dragon fruit that I warm up to the idea. And that’s how I wind up ordering the Boba Virgin, a vaguely tropical concoction of dragon fruit, pomegranate, basil seeds and both popping boba and the regular tapioca-based variety.\u003c/p>\n\u003cp>Tony decides to narrate my first sip. “Look at his face,” he says with palpable excitement. “Look at his face!” The drink is a bit sweet for my taste and doesn’t have any \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">discernible tea flavor\u003c/a>, but I feel too bad about letting Tony down to do anything but nod enthusiastically.\u003c/p>\n\u003cp>We also order a durian smoothie with boba, which costs $18 all by itself, and I’ve never seen anyone make a smoothie with as much vigor as Tony, putting his whole back and shoulders into it as he stirs with a spatula.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13959808,arts_13958466,arts_13957666']\u003c/span>\u003c/span>My biggest piece of advice? Don’t come to Sweet Gelato unprepared, or you’ll be steamrolled by the force of Tony’s charisma and salesmanship. This man could sell me any car in the used car lot. If he sold vacation packages, I’d wind up letting him send me anywhere in the world, via a mode of transportation of his own choosing. We asked one tentative question about the shop’s gelato and other dessert offerings, and before we knew what was happening, he’d taken out two spoons, offered us a taste of tiramisu, and closed the sale.\u003c/p>\n\u003cp>Were the drinks amazing enough to merit the highest prices I’ve ever encountered in a boba shop? I suppose that’s in the eye of the beholder. The durian smoothie was delicious, rich and super-buttery, and loaded with the fruit’s characteristically bold, pungent flavor. Like Tony promised, it was made with 100% \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">real durian\u003c/a>, and it showed.\u003c/p>\n\u003cp>Really, though, I think the reason the shop has garnered such a cult following (and \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">near-perfect Yelp rating\u003c/a>) has more to do with the shop’s odd quirks and Tony’s unique style of hospitality. A piece of paper taped to the display case previews not new drinks but simply new drink \u003ci>names \u003c/i>that he’s planning to release in the future. (A sample: LIFE (Living It Fiercely Everyday)”) And, in its own way, the entire process of ordering a drink and watching Tony make it (and then watching him watch you drink it!) is a kind of show in and of itself.\u003c/p>\n\u003cp>I haven’t encountered anything else like it in 30-plus years of boba drinking.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">\u003ci>Sweet Gelato Tea Lounge\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–2 a.m. daily at 972 Green St. Unit 7084 in San Jose. \u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"At Sweet Gelato Tea Lounge, the boba drinks and durian shakes come with a show. ","status":"publish","parent":0,"modified":1720804276,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1059},"headData":{"title":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience | KQED","description":"At Sweet Gelato Tea Lounge, the boba drinks and durian shakes come with a show. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Jose’s Late-Night Boba Shop Is a One-of-a-Kind Experience","datePublished":"2024-06-27T17:35:20-07:00","dateModified":"2024-07-12T10:11:16-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"nprStoryId":"kqed-13960432","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13960432/late-night-boba-san-jose-sweet-gelato-tea-lounge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13960436\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960436\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg\" alt=\"Illustration: A gray-haired man proudly holds up two boba drinks while two customers scarf down a bowl of tiramisu.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEET-GELATO-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s Sweet Gelato Tea Lounge one of the Bay Area’s priciest — and most unique — boba shops. The owner, Tony, runs the place by sheer force of his personality.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>Before my first visit to San Jose’s \u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">Sweet Gelato Tea Lounge\u003c/a>, I had never gone out for boba past 11 o’clock — never even knew that was an option, really, when even boba shops in Taipei mostly call it a night by 8 p.m.\u003c/p>\n\u003cp>So when I walked into this little storefront in the Vietnam Town shopping complex on a recent Friday night, I had to take a minute to let it all soak in. The vibey lights bathing the shop in a dim neon purple. The groups of Asian Zoomers and younger Millennials lounging in leather booths. The pastel-hued digital menu board with its vaguely (and not-so-vaguely) inappropriate drink names: the Pop Her Cherry, the PMS (Please Make Sweet), the Don’t Be a Hater and, unbelievably, the Lil Pee Pee.\u003c/p>\n\u003cp>The shop is open until 2 a.m. every night, and yes, I do believe that was a red Porsche parked right out front.\u003c/p>\n\u003cp>When all was said and done, we’d paid $50 (!) for a dessert and two drinks, including one called the “Boba Virgin.” Was it worth it? Your mileage may vary, but at the end of a very, very long night, we couldn’t stop laughing at the ballsiness of the place, and how we’d just taken part in a truly only-in-San-Jose experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Indeed, few people embody the Vietnam Town mall’s boot-strappy, go-big-or-go-home ethic better than Sweet Gelato’s owner, who introduces himself as Tony. A trim, energetic older Vietnamese man with salt-and-pepper hair, Tony runs the shop by sheer force of his personality. As soon as we walk in, he pulls us over, gesturing toward the menu, and says, “Forget about this. It doesn’t matter. If you don’t like your drink, you don’t pay. Simple as that.”\u003c/p>\n\u003cp>Never mind that we’re already willing customers standing in line to order drinks. Tony holds up his phone to show us an article listing Sweet Gelato Tea Lounge as one of the top boba shops in San Jose. He pulls up the shop’s Yelp page. “Look at how many reviews,” he says. (There are \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">more than 2,000\u003c/a>, for what it’s worth.)\u003c/p>\n\u003cfigure id=\"attachment_13960437\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13960437\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg\" alt=\"Illustration: The brightly lit exterior of a boba shop called Sweet Gelato.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/06/SWEEY-GELATO-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shop is open until 2 a.m. every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Tony likes to do, it seems, is to play boba sommelier, insisting that we not waste our time perusing the menu and instead just let him pick out something we’ll like based on our preferences. Do we like smoothies? Milk teas? Something fruity? How do we feel about strawberries? What about dragon fruit?\u003c/p>\n\u003cp>For someone like me, who’s prone to analyzing a menu for upwards of 10 minutes to engineer the ideal order, giving up control in this way feels more than a little bit stressful. But Tony seems so fired up about the dragon fruit that I warm up to the idea. And that’s how I wind up ordering the Boba Virgin, a vaguely tropical concoction of dragon fruit, pomegranate, basil seeds and both popping boba and the regular tapioca-based variety.\u003c/p>\n\u003cp>Tony decides to narrate my first sip. “Look at his face,” he says with palpable excitement. “Look at his face!” The drink is a bit sweet for my taste and doesn’t have any \u003ca href=\"https://www.kqed.org/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf\">discernible tea flavor\u003c/a>, but I feel too bad about letting Tony down to do anything but nod enthusiastically.\u003c/p>\n\u003cp>We also order a durian smoothie with boba, which costs $18 all by itself, and I’ve never seen anyone make a smoothie with as much vigor as Tony, putting his whole back and shoulders into it as he stirs with a spatula.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13959808,arts_13958466,arts_13957666","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>My biggest piece of advice? Don’t come to Sweet Gelato unprepared, or you’ll be steamrolled by the force of Tony’s charisma and salesmanship. This man could sell me any car in the used car lot. If he sold vacation packages, I’d wind up letting him send me anywhere in the world, via a mode of transportation of his own choosing. We asked one tentative question about the shop’s gelato and other dessert offerings, and before we knew what was happening, he’d taken out two spoons, offered us a taste of tiramisu, and closed the sale.\u003c/p>\n\u003cp>Were the drinks amazing enough to merit the highest prices I’ve ever encountered in a boba shop? I suppose that’s in the eye of the beholder. The durian smoothie was delicious, rich and super-buttery, and loaded with the fruit’s characteristically bold, pungent flavor. Like Tony promised, it was made with 100% \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">real durian\u003c/a>, and it showed.\u003c/p>\n\u003cp>Really, though, I think the reason the shop has garnered such a cult following (and \u003ca href=\"https://www.yelp.com/biz/sweet-gelato-tea-lounge-san-jose\">near-perfect Yelp rating\u003c/a>) has more to do with the shop’s odd quirks and Tony’s unique style of hospitality. A piece of paper taped to the display case previews not new drinks but simply new drink \u003ci>names \u003c/i>that he’s planning to release in the future. (A sample: LIFE (Living It Fiercely Everyday)”) And, in its own way, the entire process of ordering a drink and watching Tony make it (and then watching him watch you drink it!) is a kind of show in and of itself.\u003c/p>\n\u003cp>I haven’t encountered anything else like it in 30-plus years of boba drinking.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetgelatotealounge/\">\u003ci>Sweet Gelato Tea Lounge\u003c/i>\u003c/a>\u003ci> is open 5 p.m.–2 a.m. daily at 972 Green St. Unit 7084 in San Jose. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13960432/late-night-boba-san-jose-sweet-gelato-tea-lounge","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_14423","arts_10278","arts_22078","arts_8805","arts_1084","arts_21928","arts_4385","arts_15126"],"featImg":"arts_13960434","label":"source_arts_13960432"},"arts_13959404":{"type":"posts","id":"arts_13959404","meta":{"index":"posts_1716263798","site":"arts","id":"13959404","score":null,"sort":[1717797495000]},"guestAuthors":[],"slug":"san-jose-salsa-afro-latin-music-festival","title":"Two San Jose Festivals Celebrate Salsa and Afro Latin Music in June","publishDate":1717797495,"format":"standard","headTitle":"Two San Jose Festivals Celebrate Salsa and Afro Latin Music in June | KQED","labelTerm":{"term":140,"site":"arts"},"content":"\u003cp>A lot of Bay Area salsa nights feature DJs spinning the classics by Celia Cruz and Willie Colón, so it’s a rare treat to see not one but three high-caliber ensembles playing both traditional and original music. On June 21, the art space MACLA (Movimiento de Arte y Cultura Latino Americana) and San Jose Jazz are hosting a free event with just that: \u003ca href=\"https://sanjosejazz.org/events/dia-de-san-juan/\">Día de San Juan Salsa Fest\u003c/a>, a celebration of Puerto Rican culture in downtown San Jose.\u003c/p>\n\u003cp>The family-friendly festival features long-running ensembles that expertly combine African and Indigenous rhythms: Latin Rhythm Boys, Orquesta Taino and La Mixta Criolla, with additional support from DJ Leydis. Parque de los Pobladores, a small park nestled between MACLA, the Institute of Contemporary Art and San Jose Museum of Quilts & Textiles, will become a dance floor when these acts perform from 5–10 p.m.\u003c/p>\n\u003cp>Día de San Juan Salsa Fest also promises family-friendly activities, dance lessons and Caribbean food.\u003c/p>\n\u003cp>It isn’t the only salsa offering coming up in San Jose this month. On June 10–14, the \u003ca href=\"https://queerafrolatindancefestival.com/\">Queer Afro Latin Dance Festival\u003c/a> arrives in San Jose, offering 60 gender-inclusive dance workshops in salsa and a variety of other genres, plus performances, discussions, dance parties and live salsa from Choco Orta and bachata from Johnny Sky. Unlike the Día de San Juan Salsa Fest, the Queer Afro Latin Dance Festival is ticketed, with pay-per-event options as well as festival passes for the entire week.\u003c/p>\n\u003cp>Whether you’re a dancer or head-nodding wallflower, there’s something to appreciate for Caribbean music lovers of all kinds during this wealth of cultural offerings in the South Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://sanjosejazz.org/events/dia-de-san-juan/\">Día de San Juan Salsa Fest\u003c/a> takes place in Parque de los Pobladores in San Jose on June 21, 5–10 p.m. Free.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://queerafrolatindancefestival.com/tickets\">The Queer Afro Latin Dance Festival\u003c/a> takes place June 10–14. Dance workshops start at $25; concert tickets start at $75.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Dance lessons at the Queer Afro Latin Dance Festival, plus a free concert at Día de San Juan Salsa Fest.","status":"publish","parent":0,"modified":1717797495,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":348},"headData":{"title":"Two San Jose Festivals Celebrate Salsa and Afro Latin Music in June | KQED","description":"Dance lessons at the Queer Afro Latin Dance Festival, plus a free concert at Día de San Juan Salsa Fest.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Two San Jose Festivals Celebrate Salsa and Afro Latin Music in June","datePublished":"2024-06-07T14:58:15-07:00","dateModified":"2024-06-07T14:58:15-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"nprStoryId":"kqed-13959404","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13959404/san-jose-salsa-afro-latin-music-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A lot of Bay Area salsa nights feature DJs spinning the classics by Celia Cruz and Willie Colón, so it’s a rare treat to see not one but three high-caliber ensembles playing both traditional and original music. On June 21, the art space MACLA (Movimiento de Arte y Cultura Latino Americana) and San Jose Jazz are hosting a free event with just that: \u003ca href=\"https://sanjosejazz.org/events/dia-de-san-juan/\">Día de San Juan Salsa Fest\u003c/a>, a celebration of Puerto Rican culture in downtown San Jose.\u003c/p>\n\u003cp>The family-friendly festival features long-running ensembles that expertly combine African and Indigenous rhythms: Latin Rhythm Boys, Orquesta Taino and La Mixta Criolla, with additional support from DJ Leydis. Parque de los Pobladores, a small park nestled between MACLA, the Institute of Contemporary Art and San Jose Museum of Quilts & Textiles, will become a dance floor when these acts perform from 5–10 p.m.\u003c/p>\n\u003cp>Día de San Juan Salsa Fest also promises family-friendly activities, dance lessons and Caribbean food.\u003c/p>\n\u003cp>It isn’t the only salsa offering coming up in San Jose this month. On June 10–14, the \u003ca href=\"https://queerafrolatindancefestival.com/\">Queer Afro Latin Dance Festival\u003c/a> arrives in San Jose, offering 60 gender-inclusive dance workshops in salsa and a variety of other genres, plus performances, discussions, dance parties and live salsa from Choco Orta and bachata from Johnny Sky. Unlike the Día de San Juan Salsa Fest, the Queer Afro Latin Dance Festival is ticketed, with pay-per-event options as well as festival passes for the entire week.\u003c/p>\n\u003cp>Whether you’re a dancer or head-nodding wallflower, there’s something to appreciate for Caribbean music lovers of all kinds during this wealth of cultural offerings in the South Bay.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://sanjosejazz.org/events/dia-de-san-juan/\">Día de San Juan Salsa Fest\u003c/a> takes place in Parque de los Pobladores in San Jose on June 21, 5–10 p.m. Free.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://queerafrolatindancefestival.com/tickets\">The Queer Afro Latin Dance Festival\u003c/a> takes place June 10–14. Dance workshops start at $25; concert tickets start at $75.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13959404/san-jose-salsa-afro-latin-music-festival","authors":["11387"],"programs":["arts_140"],"categories":["arts_1","arts_835","arts_69"],"tags":["arts_879","arts_10278","arts_2519","arts_1084","arts_585"],"featImg":"arts_13959489","label":"arts_140"},"arts_13958713":{"type":"posts","id":"arts_13958713","meta":{"index":"posts_1716263798","site":"arts","id":"13958713","score":null,"sort":[1717513227000]},"guestAuthors":[],"slug":"san-jose-foos-chris-villa-tacos-music-festival","title":"This Wildly Popular IG Account Is Throwing a Huge Latin Music Festival in San Jose","publishDate":1717513227,"format":"standard","headTitle":"This Wildly Popular IG Account Is Throwing a Huge Latin Music Festival in San Jose | KQED","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003ci>\u003ca href=\"https://www.kqed.org/hellahungry\">¡Hella Hungry!\u003c/a> is a series of interviews with Bay Area foodmakers exploring the region’s culinary innovations through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>South Almaden Avenue is a long stretch of pavement that runs through a scrappy, historic neighborhood on the southern edge of San Jose’s downtown. It’s the kind of barrio you can visit at any hour to find some of the Bay Area’s most homey tacos while vatos circle the block on bicycles and inside minivans. It’s also where you’ll find\u003ca href=\"https://www.instagram.com/rosarios_tacos/?hl=en\"> Rosario’s Tacos\u003c/a>, a no-frills taqueria that started inside a garage before moving to its current brick-and-mortar location in 2022.\u003c/p>\n\u003cp>The gregarious owner, Joe, is an embodiment of San Jose’s low-riding Chicano spirit — a proud father with a full-bellied laugh and cynical sense of humor who refuses to give up on his community. The restaurant is named after his late mother, Rosario, whose recipes Joe has adapted to create the restaurant’s beloved quesabirria — a red-drenched behemoth of a taco, dripping with consomme, birria, cheese and (if desired) plump, succulent shrimp.\u003c/p>\n\u003cp>Rosario’s generous portion sizes and undiluted hometown pride are what attract one of Shark City’s biggest foodies:\u003ca href=\"https://www.instagram.com/chrisillmatic/?hl=en\"> Chris Villa\u003c/a>. As the face of\u003ca href=\"https://www.instagram.com/sanjosefoos/?hl=en\"> San Jose Foos\u003c/a> — the 408’s most culturally influential social media empire, with over 226,000 followers on Instagram — Villa has been going to Rosario’s for years and chose it as our rendezvous point on a sunny South Bay afternoon.\u003c/p>\n\u003cfigure id=\"attachment_13958803\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958803\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-scaled.jpg\" alt=\"a table of tacos and flyers for a music festival\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">San Jose Foos is helping to coordinate the city’s first-ever Latin house music festival at Discovery Meadow Park on June 15. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not food-specific, the page — which Villa co-facilitates with \u003ca href=\"https://www.metrosiliconvalley.com/san-jose-foos-become-a-much-needed-voice-for-san-jose-culture/\">San Jose Foos founder, Jorge Anthony Gomez\u003c/a> — uplifts a variety of San Jose-owned businesses like Rosario’s. Their popular, insider-y memes and videos highlight small, family-run, genuinely under-appreciated and off-the-radar locales that otherwise go unnoticed by the Bay Area mainstream. Villa has been involved with the account for four years and recently left his job at Apple to pursue his creativity full-time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In their biggest effort to continue building the city’s cultural profile, San Jose Foos are launching a new music festival: \u003ca href=\"https://www.instagram.com/p/C7AhHO0Pucw/?hl=en\">Taraka\u003c/a>. Headlined by\u003ca href=\"https://www.instagram.com/gordoszn/?hl=en\"> Nicaraguan super producer and DJ, Gordo\u003c/a>, and featuring a cast of eleven Latin American house music DJs, the festival will be the only one of its kind in the region (\u003ca href=\"https://www.kqed.org/arts/13865311/how-sonido-clash-music-fest-became-a-hub-for-forward-thinking-latinx-sounds\">Sonido Clash, the alternative Latinx music festival\u003c/a> that was once held in San Jose, has been discontinued since the pandemic).\u003c/p>\n\u003cp>After ordering close to 20 tacos — which we divvied up, each taking home leftovers — Villa and I ate ourselves into a peaceful state of higher consciousness while chatting about Silicon Valley’s joys, complexities and upcoming food and music takeover.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13958806\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958806\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-scaled.jpg\" alt=\"birria tacos on a grill at a taqueria\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The quesabirria tacos are a main attraction at Rosario’s. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Alan Chazaro: You chose this spot as our meeting point. What does Rosario’s Tacos mean to you? [mariachi music blares in the background]\u003c/b>\u003c/p>\n\u003cp>\u003cb>Chris Villa: \u003c/b>I’ve known about this spot for the longest. It’s a San Jose staple. It’s one of those spots that everyone in San Jose goes to. I’ve built a rapport with Joe [the owner] because of what he does and what he has contributed to the community. He has a presence here. And the food is delicious. This isn’t a gentrified spot, but you’ll still see every culture here. A group of Indian foodies recently made a video. That’s really cool to see. And Joe doesn’t want to go anywhere. He wants to stay right here in San Jose. That gives people a sense of pride. You can’t hate on that, you know?\u003c/p>\n\u003cp>\u003cb>I feel that. Have you eaten the Godzilla Taco here? The menu says it’s a 14-inch quesabirria taco. It crossed my mind.\u003c/b>\u003c/p>\n\u003cp>Yeah, I have. I can’t finish it [laughs].\u003c/p>\n\u003cfigure id=\"attachment_13958804\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-scaled.jpg\" alt=\"a kitchen cook prepares meat for birria tacos\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Rosario’s Tacos uses family recipes from the owner’s late mother, Rosario, to make some of the best quesabirria in San Jose. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>There are a lot of solid taquerias in this area. I remember eating around here when I was a teenager, and a group of gang members got out of their car and approached the people I was with because of some of the colors they were wearing. But the tacos were so damn good that I kept coming back. Did you grow up in this part of the city?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13958336,arts_13958466,arts_13920483']\u003c/span>I grew up on the south side of San Jose. We used to stay away from this area growing up because of what it is, you know [laughs]. Where I lived was like the opposite gang, but I wasn’t affiliated or anything like that. Before all the Instagram stuff, I’ve always been cool with everyone. Just going out and saying what’s up to all the homies. That’s just the Bay.\u003c/p>\n\u003cp>\u003cb>How did you start working with San Jose Foos, and what’s your involvement?\u003c/b>\u003c/p>\n\u003cp>I partnered with my homie, Anthony [Gomez]. He’s the one who started it; I’m considered the face of it, and I’m in some of the videos. I also help with scheduling, shooting, editing and stuff like that as much as needed. I started a few years ago right after COVID [emerged] in 2020. After all that was going on, that’s when I jumped on board, and I was like, hey, you know, it’s a lot of fighting hate with hate. We wanted to make it a love thing. Support our community. Support local businesses however we can. We were at maybe 10,000 followers at the time, and it still made a difference. And from then it blew up from just telling people to check out this spot, go look at this artist, sharing San Jose staples that you got to know. It became more about that. Local history, culture.\u003c/p>\n\u003cfigure id=\"attachment_13958805\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958805\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-scaled.jpg\" alt=\"a mural that reads "Rosario's Tacos San Jose" inside a taqueria\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A mural inside the taqueria reflects the owner’s hometown Chicano pride. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Is that cultural representation something you think San Jose was lacking at the time — or is maybe still lacking?\u003c/b>\u003c/p>\n\u003cp>It was missing for the longest. San Jose hasn’t always been shown the same love as San Francisco and Oakland. We wanted to pivot and put San Jose on the map in different ways. That was the goal. We want to make people laugh, too [laughs]. This is my favorite horchata in San Jose, by the way [sips horchata].\u003c/p>\n\u003cp>\u003cb>You’re helping launch a new festival in San Jose. That’s a big deal. How’s that going?\u003c/b>\u003c/p>\n\u003cp>It’s huge. The first of its kind here in San Jose. They’re going to start building the stage. We’ve always wanted to do something big, festival wise. We’ve been mapping things out. Gordo is a dope artist. I’ve always been a fan of his, so when I heard we’re bringing him out I was like yo, that’s crazy.\u003c/p>\n\u003cfigure id=\"attachment_13958808\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958808\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-scaled.jpg\" alt=\"a journalist eating a taco\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">KQED food journalist Alan Chazaro listens in as Chris Villa talks about San Jose’s cultural riches. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your role in the festival?\u003c/b>\u003c/p>\n\u003cp>I’m helping facilitate, mainly with the vendors. Making sure everyone’s good. I’ve been running around, wearing a few hats. It’ll all be at Discovery Meadows [the park outside the Children’s Discovery Museum of San Jose]. We have a friend who organizes events, and they’re really good at putting things together and getting the permits and things like that, so they took care of all that. We’ve done events before, but not this size. It’s gonna be good. It’s a large event being held in San Jose at a venue that not many people know about. The last big event that happened there was with Logic. He held a free event there. Hella random.\u003c/p>\n\u003cp>\u003cb>Who’s going to be there?\u003c/b>\u003c/p>\n\u003cp>Live DJs will be going on from 2 to 9 on one stage. Gordo, Lee Foss, Malóne, Maneki. Nico Crespo from San Jose. He’s actually my best friend’s cousin and he’s been doing it big in the house and techno scene. It’s 11 Latin American house music DJs in total.\u003ca href=\"https://www.instagram.com/brownnproudla/?hl=en\"> Brown N Proud\u003c/a> LA is doing an SJ collab. He’s a clothing guy; [the clothing brand] Foos Gone Wild has partnered up with him before. But it’s mostly San Jose people:\u003ca href=\"https://www.instagram.com/shrimpn_aint_eazy/?hl=en\"> Shrimpin Ain’t Eazy\u003c/a>, \u003ca href=\"https://www.instagram.com/popupsj/?hl=en\">Pop Up SJ\u003c/a>, \u003ca href=\"https://www.instagram.com/mrshrimpsj/\">Mr. Shrimp\u003c/a>. Food trucks, thrifters, clothing brands. Our own stuff.\u003c/p>\n\u003cfigure id=\"attachment_13958809\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958809\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-scaled.jpg\" alt=\"three people sit in front of a taqueria during lunch\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Chris Vilal (left), Alan Chazaro (center) and Rosario’s Tacos owner, Joe (right), discuss San Jose’s artistic community. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your philosophy on what San Jose could be doing better moving forward?\u003c/b>\u003c/p>\n\u003cp>The biggest thing I see in San Jose is people fighting against each other, making everything a competition. [San Jose Foos] never saw it that way. We want to partner up with whoever wants to make a difference, big or small. Artists, photographers, any of that. One of the organizations we help out is\u003ca href=\"https://www.instagram.com/adopt_my_block/?hl=en\"> Adopt My Block\u003c/a>. They’re about adopting dogs, sheltering dogs. We reached out to them. It’s run by\u003ca href=\"https://www.kqed.org/arts/13839650/on-3rtys-veteran-san-jose-battle-rapper-dirtbag-dan-reveals-his-introspective-side\"> Dirtbag Dan\u003c/a>, one of [San Jose’s] old school battle rappers. We want to show that love to our city.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>‘Taraka with Gordo’ will take place at Discovery Meadow Park (180 Woz Way, San Jose) on Sat., June 15 from 2 to 9 p.m. Tickets available \u003ca href=\"https://www.eventbrite.com/e/taraka-san-jose-w-gordo-more-tba-tickets-891379388747?aff=aff0bandsintown&comeFrom=2500&artist_event_id=1031776474&bit_userid=%24%7Buser_id%7D&appId=onaqfvagbja_jro\">here\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"San Jose Foos’ Chris Villa breaks down Silicon Valley’s upcoming Latin American electronic music festival and where he goes to get his favorite tacos.\r\n","status":"publish","parent":0,"modified":1717616965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1698},"headData":{"title":"San Jose Foos Is Throwing a Huge New Latin Music Festival | KQED","description":"San Jose Foos’ Chris Villa breaks down Silicon Valley’s upcoming Latin American electronic music festival and where he goes to get his favorite tacos.\r\n","ogTitle":"This Wildly Popular IG Account Is Throwing a Huge Latin Music Festival in San Jose","ogDescription":"","ogImgId":"","twTitle":"This Wildly Popular IG Account Is Throwing a Huge Latin Music Festival in San Jose","twDescription":"","twImgId":"","socialTitle":"San Jose Foos Is Throwing a Huge New Latin Music Festival %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Wildly Popular IG Account Is Throwing a Huge Latin Music Festival in San Jose","datePublished":"2024-06-04T08:00:27-07:00","dateModified":"2024-06-05T12:49:25-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"¡HELLA HUNGRY!","sourceUrl":"https://www.kqed.org/hellahungry","sticky":false,"nprStoryId":"kqed-13958713","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13958713/san-jose-foos-chris-villa-tacos-music-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ci>\u003ca href=\"https://www.kqed.org/hellahungry\">¡Hella Hungry!\u003c/a> is a series of interviews with Bay Area foodmakers exploring the region’s culinary innovations through the mouth of a first-generation local.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>South Almaden Avenue is a long stretch of pavement that runs through a scrappy, historic neighborhood on the southern edge of San Jose’s downtown. It’s the kind of barrio you can visit at any hour to find some of the Bay Area’s most homey tacos while vatos circle the block on bicycles and inside minivans. It’s also where you’ll find\u003ca href=\"https://www.instagram.com/rosarios_tacos/?hl=en\"> Rosario’s Tacos\u003c/a>, a no-frills taqueria that started inside a garage before moving to its current brick-and-mortar location in 2022.\u003c/p>\n\u003cp>The gregarious owner, Joe, is an embodiment of San Jose’s low-riding Chicano spirit — a proud father with a full-bellied laugh and cynical sense of humor who refuses to give up on his community. The restaurant is named after his late mother, Rosario, whose recipes Joe has adapted to create the restaurant’s beloved quesabirria — a red-drenched behemoth of a taco, dripping with consomme, birria, cheese and (if desired) plump, succulent shrimp.\u003c/p>\n\u003cp>Rosario’s generous portion sizes and undiluted hometown pride are what attract one of Shark City’s biggest foodies:\u003ca href=\"https://www.instagram.com/chrisillmatic/?hl=en\"> Chris Villa\u003c/a>. As the face of\u003ca href=\"https://www.instagram.com/sanjosefoos/?hl=en\"> San Jose Foos\u003c/a> — the 408’s most culturally influential social media empire, with over 226,000 followers on Instagram — Villa has been going to Rosario’s for years and chose it as our rendezvous point on a sunny South Bay afternoon.\u003c/p>\n\u003cfigure id=\"attachment_13958803\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958803\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-scaled.jpg\" alt=\"a table of tacos and flyers for a music festival\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-35-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">San Jose Foos is helping to coordinate the city’s first-ever Latin house music festival at Discovery Meadow Park on June 15. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though not food-specific, the page — which Villa co-facilitates with \u003ca href=\"https://www.metrosiliconvalley.com/san-jose-foos-become-a-much-needed-voice-for-san-jose-culture/\">San Jose Foos founder, Jorge Anthony Gomez\u003c/a> — uplifts a variety of San Jose-owned businesses like Rosario’s. Their popular, insider-y memes and videos highlight small, family-run, genuinely under-appreciated and off-the-radar locales that otherwise go unnoticed by the Bay Area mainstream. Villa has been involved with the account for four years and recently left his job at Apple to pursue his creativity full-time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In their biggest effort to continue building the city’s cultural profile, San Jose Foos are launching a new music festival: \u003ca href=\"https://www.instagram.com/p/C7AhHO0Pucw/?hl=en\">Taraka\u003c/a>. Headlined by\u003ca href=\"https://www.instagram.com/gordoszn/?hl=en\"> Nicaraguan super producer and DJ, Gordo\u003c/a>, and featuring a cast of eleven Latin American house music DJs, the festival will be the only one of its kind in the region (\u003ca href=\"https://www.kqed.org/arts/13865311/how-sonido-clash-music-fest-became-a-hub-for-forward-thinking-latinx-sounds\">Sonido Clash, the alternative Latinx music festival\u003c/a> that was once held in San Jose, has been discontinued since the pandemic).\u003c/p>\n\u003cp>After ordering close to 20 tacos — which we divvied up, each taking home leftovers — Villa and I ate ourselves into a peaceful state of higher consciousness while chatting about Silicon Valley’s joys, complexities and upcoming food and music takeover.\u003c/p>\n\u003cp>\u003ci>This interview has been edited for length and clarity.\u003c/i>\u003c/p>\n\u003cp style=\"text-align: center\">\u003ci>********\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_13958806\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958806\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-scaled.jpg\" alt=\"birria tacos on a grill at a taqueria\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-14-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The quesabirria tacos are a main attraction at Rosario’s. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Alan Chazaro: You chose this spot as our meeting point. What does Rosario’s Tacos mean to you? [mariachi music blares in the background]\u003c/b>\u003c/p>\n\u003cp>\u003cb>Chris Villa: \u003c/b>I’ve known about this spot for the longest. It’s a San Jose staple. It’s one of those spots that everyone in San Jose goes to. I’ve built a rapport with Joe [the owner] because of what he does and what he has contributed to the community. He has a presence here. And the food is delicious. This isn’t a gentrified spot, but you’ll still see every culture here. A group of Indian foodies recently made a video. That’s really cool to see. And Joe doesn’t want to go anywhere. He wants to stay right here in San Jose. That gives people a sense of pride. You can’t hate on that, you know?\u003c/p>\n\u003cp>\u003cb>I feel that. Have you eaten the Godzilla Taco here? The menu says it’s a 14-inch quesabirria taco. It crossed my mind.\u003c/b>\u003c/p>\n\u003cp>Yeah, I have. I can’t finish it [laughs].\u003c/p>\n\u003cfigure id=\"attachment_13958804\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958804\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-scaled.jpg\" alt=\"a kitchen cook prepares meat for birria tacos\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-4-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Rosario’s Tacos uses family recipes from the owner’s late mother, Rosario, to make some of the best quesabirria in San Jose. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>There are a lot of solid taquerias in this area. I remember eating around here when I was a teenager, and a group of gang members got out of their car and approached the people I was with because of some of the colors they were wearing. But the tacos were so damn good that I kept coming back. Did you grow up in this part of the city?\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13958336,arts_13958466,arts_13920483","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>I grew up on the south side of San Jose. We used to stay away from this area growing up because of what it is, you know [laughs]. Where I lived was like the opposite gang, but I wasn’t affiliated or anything like that. Before all the Instagram stuff, I’ve always been cool with everyone. Just going out and saying what’s up to all the homies. That’s just the Bay.\u003c/p>\n\u003cp>\u003cb>How did you start working with San Jose Foos, and what’s your involvement?\u003c/b>\u003c/p>\n\u003cp>I partnered with my homie, Anthony [Gomez]. He’s the one who started it; I’m considered the face of it, and I’m in some of the videos. I also help with scheduling, shooting, editing and stuff like that as much as needed. I started a few years ago right after COVID [emerged] in 2020. After all that was going on, that’s when I jumped on board, and I was like, hey, you know, it’s a lot of fighting hate with hate. We wanted to make it a love thing. Support our community. Support local businesses however we can. We were at maybe 10,000 followers at the time, and it still made a difference. And from then it blew up from just telling people to check out this spot, go look at this artist, sharing San Jose staples that you got to know. It became more about that. Local history, culture.\u003c/p>\n\u003cfigure id=\"attachment_13958805\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958805\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-scaled.jpg\" alt=\"a mural that reads "Rosario's Tacos San Jose" inside a taqueria\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">A mural inside the taqueria reflects the owner’s hometown Chicano pride. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Is that cultural representation something you think San Jose was lacking at the time — or is maybe still lacking?\u003c/b>\u003c/p>\n\u003cp>It was missing for the longest. San Jose hasn’t always been shown the same love as San Francisco and Oakland. We wanted to pivot and put San Jose on the map in different ways. That was the goal. We want to make people laugh, too [laughs]. This is my favorite horchata in San Jose, by the way [sips horchata].\u003c/p>\n\u003cp>\u003cb>You’re helping launch a new festival in San Jose. That’s a big deal. How’s that going?\u003c/b>\u003c/p>\n\u003cp>It’s huge. The first of its kind here in San Jose. They’re going to start building the stage. We’ve always wanted to do something big, festival wise. We’ve been mapping things out. Gordo is a dope artist. I’ve always been a fan of his, so when I heard we’re bringing him out I was like yo, that’s crazy.\u003c/p>\n\u003cfigure id=\"attachment_13958808\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958808\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-scaled.jpg\" alt=\"a journalist eating a taco\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-26-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">KQED food journalist Alan Chazaro listens in as Chris Villa talks about San Jose’s cultural riches. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your role in the festival?\u003c/b>\u003c/p>\n\u003cp>I’m helping facilitate, mainly with the vendors. Making sure everyone’s good. I’ve been running around, wearing a few hats. It’ll all be at Discovery Meadows [the park outside the Children’s Discovery Museum of San Jose]. We have a friend who organizes events, and they’re really good at putting things together and getting the permits and things like that, so they took care of all that. We’ve done events before, but not this size. It’s gonna be good. It’s a large event being held in San Jose at a venue that not many people know about. The last big event that happened there was with Logic. He held a free event there. Hella random.\u003c/p>\n\u003cp>\u003cb>Who’s going to be there?\u003c/b>\u003c/p>\n\u003cp>Live DJs will be going on from 2 to 9 on one stage. Gordo, Lee Foss, Malóne, Maneki. Nico Crespo from San Jose. He’s actually my best friend’s cousin and he’s been doing it big in the house and techno scene. It’s 11 Latin American house music DJs in total.\u003ca href=\"https://www.instagram.com/brownnproudla/?hl=en\"> Brown N Proud\u003c/a> LA is doing an SJ collab. He’s a clothing guy; [the clothing brand] Foos Gone Wild has partnered up with him before. But it’s mostly San Jose people:\u003ca href=\"https://www.instagram.com/shrimpn_aint_eazy/?hl=en\"> Shrimpin Ain’t Eazy\u003c/a>, \u003ca href=\"https://www.instagram.com/popupsj/?hl=en\">Pop Up SJ\u003c/a>, \u003ca href=\"https://www.instagram.com/mrshrimpsj/\">Mr. Shrimp\u003c/a>. Food trucks, thrifters, clothing brands. Our own stuff.\u003c/p>\n\u003cfigure id=\"attachment_13958809\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958809\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-scaled.jpg\" alt=\"three people sit in front of a taqueria during lunch\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/TacoTalkWAlanChris-37-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Chris Vilal (left), Alan Chazaro (center) and Rosario’s Tacos owner, Joe (right), discuss San Jose’s artistic community. \u003ccite>(@alexknowbody)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What’s your philosophy on what San Jose could be doing better moving forward?\u003c/b>\u003c/p>\n\u003cp>The biggest thing I see in San Jose is people fighting against each other, making everything a competition. [San Jose Foos] never saw it that way. We want to partner up with whoever wants to make a difference, big or small. Artists, photographers, any of that. One of the organizations we help out is\u003ca href=\"https://www.instagram.com/adopt_my_block/?hl=en\"> Adopt My Block\u003c/a>. They’re about adopting dogs, sheltering dogs. We reached out to them. It’s run by\u003ca href=\"https://www.kqed.org/arts/13839650/on-3rtys-veteran-san-jose-battle-rapper-dirtbag-dan-reveals-his-introspective-side\"> Dirtbag Dan\u003c/a>, one of [San Jose’s] old school battle rappers. We want to show that love to our city.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>‘Taraka with Gordo’ will take place at Discovery Meadow Park (180 Woz Way, San Jose) on Sat., June 15 from 2 to 9 p.m. Tickets available \u003ca href=\"https://www.eventbrite.com/e/taraka-san-jose-w-gordo-more-tba-tickets-891379388747?aff=aff0bandsintown&comeFrom=2500&artist_event_id=1031776474&bit_userid=%24%7Buser_id%7D&appId=onaqfvagbja_jro\">here\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13958713/san-jose-foos-chris-villa-tacos-music-festival","authors":["11748"],"categories":["arts_1","arts_12276","arts_69"],"tags":["arts_10278","arts_17573","arts_14985","arts_1694","arts_14062","arts_1084","arts_3001","arts_2137","arts_14984"],"featImg":"arts_13958859","label":"source_arts_13958713"},"arts_13958466":{"type":"posts","id":"arts_13958466","meta":{"index":"posts_1716263798","site":"arts","id":"13958466","score":null,"sort":[1716510433000]},"guestAuthors":[],"slug":"la-vics-orange-sauce-la-victoria-taqueria-late-night-san-jose","title":"Taquerias Come and Go, but La Vic’s Orange Sauce Is Forever","publishDate":1716510433,"format":"aside","headTitle":"Taquerias Come and Go, but La Vic’s Orange Sauce Is Forever | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13958470\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958470\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics.jpg\" alt=\"Illustration: Two men devour tacos and burritos while pouring hot sauce from squeeze bottles directly into their mouths.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s La Victoria Taqueria (aka La Vic’s), is famous for its orange sauce — and for feeding hungry college students until 3 a.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>I’ve never stumbled into \u003ca href=\"https://www.lavicsj.com/\">La Victoria Taqueria\u003c/a> at 2 o’clock in the morning, bleary-eyed and half-starving midway through a six-hour cram session during finals week at San Jose State. Never crushed a plate of carne asada fries, half-drunk, after a night of dancing at Agenda or SJ Live back in the day.\u003c/p>\n\u003cp>So my devotion to La Vic’s legendary orange sauce — the creamy, chile-flecked condiment that spawned a hundred imitators — is merely practical rather than religious. I just think it’s one of the most delicious hot sauces in the Bay Area. Almost certainly the most delicious you can get your hands on at 3 a.m.\u003c/p>\n\u003cp>And after our recent late-night visit, I think I understand the hype.\u003c/p>\n\u003cp>Open since 1998, the original San Carlos Street location of La Vic’s sits kitty-corner to SJSU’s main campus, inside a cheery, slightly ramshackle old house — like a cartoon Victorian where a child detective goes mystery hunting. The family-owned taqueria offers a very standard college town burrito shop menu: enormously overstuffed tacos and burritos, quesadillas and loaded nachos and fries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The only difference is that everywhere you look, there’s orange sauce. Twelve-ounce squeeze bottles on every table, and lined up in the fridge case behind the counter. Multiple orange sauce posters on the walls. College kids — so many college kids, in gym shorts or decked out for a night at the club — ordering extra tubs of orange sauce to go with their takeout burritos. Even the cup for our agua fresca was decorated with a picture of a bottle of orange sauce. (“Orange you glad you tried,” reads the tagline.)\u003c/p>\n\u003cfigure id=\"attachment_13958473\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958473\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg\" alt=\"Illustration: Exterior of La Victoria Taqueria, in an old Victorian house, lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original La Vic’s is located in downtown San Jose, right across the street from San Jose State University. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look, if we’re being strictly honest, there are plenty of taquerias in San Jose — and all around the Bay — where you can get a tastier, more well-constructed burrito than the ones La Vic’s is rolling out these days. You can find more flavorful carnitas and juicier, less gristly carne asada. There are other restaurants that do a better job of piling meat and cheese on top of French fries.\u003c/p>\n\u003cp>But man does that orange sauce paper over a thousand sins.\u003c/p>\n\u003cp>Like any well-guarded family recipe, the actual contents of the sauce are shrouded in secrecy and wild speculation. In \u003ca href=\"https://www.mercurynews.com/2022/07/07/san-jose-orange-sauce-taco-burrito-la-victoria-recipe/\">public interviews\u003c/a>, La Vic’s owners have only revealed a handful of obvious ingredients: garlic, onions, tomatoes, dried red chiles. Meanwhile, orange-sauce conspiracy theorists have long debated the source of the sauce’s telltale creaminess, which has been rumored to come from crushed-up crackers, mayonnaise and even leftover chorizo grease (!). The restaurant, for its part, stresses that the sauce has always been \u003ca href=\"https://www.sfgate.com/food/article/La-Victoria-orange-sauce-is-secret-17081821.php\">100% vegan\u003c/a>. (I, and most \u003ca href=\"https://www.reddit.com/r/SalsaSnobs/comments/191wyaw/update_la_victorias_orange_sauce_aka_san_jose/\">copycat recipes\u003c/a>, suspect the creaminess just comes from emulsified vegetable oil.)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13958041,arts_13955884,arts_13954983']\u003c/span>\u003c/span>Whatever the secret, La Vic’s orange sauce is delicious. It has a bright, garlicky heat that immediately perks up the palate and a tanginess that keeps it from being overly heavy, making it a natural foil to salty grilled meats. And we loved how the sauce’s slightly dense, creamy texture allows it to cling to surfaces instead of making the food soggy like your typical watery salsa.\u003c/p>\n\u003cp>We also figured out how, if you order smartly, you can put together a legitimately solid meal at La Vic’s, even apart from squirting orange sauce onto every bite. First pro tip: It’s the super tacos, not the burritos, that are the star of the menu, especially if you order them with lengua, which is the tastiest and most tender of the meat options. The super tacos feature thick, double-stacked tortillas that the taqueros will crisp up on request, and they’re loaded with guacamole and sour cream, which provide a refreshing tang.\u003c/p>\n\u003cp>Second tip: Don’t sleep on the zippy and criminally underrated green sauce, which some La Vic’s loyalists like even better than the orange sauce.\u003c/p>\n\u003cp>Third: It’s true that the carne asada fries, which come loaded with steak, nacho cheese, sour cream and guac, are the ideal drunk food. But the fries here aren’t especially crispy, and it’s only a matter of minutes before the whole thing turns into a soggy mess. Consider instead the nachos. They have a much more resilient crunch and are, in my view, the perfect vessel for orange sauce.\u003c/p>\n\u003cp>Unless you count my own cooking, that is. Like so many other La Vic’s initiates, I dropped $8 on a bottle of the sauce to bring home — to test if it does, in fact, taste amazing on everything, like so many of the glowing reviews I’d read. For the past couple of weeks, I’ve been putting it on scrambled eggs and homemade carnitas, stirring it into bowls of rice and beans. And it really is true: I haven’t been disappointed yet.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavicsj.com/\">\u003ci>La Victoria Taqueria\u003c/i>\u003c/a>\u003ci> has six Bay Area locations, mostly in San Jose. The original location at 140 E. San Carlos St. is open from 7 a.m.–3 a.m. daily.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The San Jose institution has fed hungry college students late into the night for more than 25 years.","status":"publish","parent":0,"modified":1716567006,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":990},"headData":{"title":"La Victoria’s Orange Sauce Is a Late-Night Legend in San Jose | KQED","description":"The San Jose institution has fed hungry college students late into the night for more than 25 years.","ogTitle":"Taquerias Come and Go, but La Vic’s Orange Sauce Is Forever","ogDescription":"","ogImgId":"","twTitle":"Taquerias Come and Go, but La Vic’s Orange Sauce Is Forever","twDescription":"","twImgId":"","socialTitle":"La Victoria’s Orange Sauce Is a Late-Night Legend in San Jose %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"Taquerias Come and Go, but La Vic’s Orange Sauce Is Forever","datePublished":"2024-05-23T17:27:13-07:00","dateModified":"2024-05-24T09:10:06-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"The Midnight Diners","sourceUrl":"https://www.kqed.org/arts/tag/the-midnight-diners","sticky":false,"nprStoryId":"kqed-13958466","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13958466/la-vics-orange-sauce-la-victoria-taqueria-late-night-san-jose","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13958470\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958470\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics.jpg\" alt=\"Illustration: Two men devour tacos and burritos while pouring hot sauce from squeeze bottles directly into their mouths.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">San Jose’s La Victoria Taqueria (aka La Vic’s), is famous for its orange sauce — and for feeding hungry college students until 3 a.m. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>I’ve never stumbled into \u003ca href=\"https://www.lavicsj.com/\">La Victoria Taqueria\u003c/a> at 2 o’clock in the morning, bleary-eyed and half-starving midway through a six-hour cram session during finals week at San Jose State. Never crushed a plate of carne asada fries, half-drunk, after a night of dancing at Agenda or SJ Live back in the day.\u003c/p>\n\u003cp>So my devotion to La Vic’s legendary orange sauce — the creamy, chile-flecked condiment that spawned a hundred imitators — is merely practical rather than religious. I just think it’s one of the most delicious hot sauces in the Bay Area. Almost certainly the most delicious you can get your hands on at 3 a.m.\u003c/p>\n\u003cp>And after our recent late-night visit, I think I understand the hype.\u003c/p>\n\u003cp>Open since 1998, the original San Carlos Street location of La Vic’s sits kitty-corner to SJSU’s main campus, inside a cheery, slightly ramshackle old house — like a cartoon Victorian where a child detective goes mystery hunting. The family-owned taqueria offers a very standard college town burrito shop menu: enormously overstuffed tacos and burritos, quesadillas and loaded nachos and fries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The only difference is that everywhere you look, there’s orange sauce. Twelve-ounce squeeze bottles on every table, and lined up in the fridge case behind the counter. Multiple orange sauce posters on the walls. College kids — so many college kids, in gym shorts or decked out for a night at the club — ordering extra tubs of orange sauce to go with their takeout burritos. Even the cup for our agua fresca was decorated with a picture of a bottle of orange sauce. (“Orange you glad you tried,” reads the tagline.)\u003c/p>\n\u003cfigure id=\"attachment_13958473\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958473\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg\" alt=\"Illustration: Exterior of La Victoria Taqueria, in an old Victorian house, lit up at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Lavics2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original La Vic’s is located in downtown San Jose, right across the street from San Jose State University. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look, if we’re being strictly honest, there are plenty of taquerias in San Jose — and all around the Bay — where you can get a tastier, more well-constructed burrito than the ones La Vic’s is rolling out these days. You can find more flavorful carnitas and juicier, less gristly carne asada. There are other restaurants that do a better job of piling meat and cheese on top of French fries.\u003c/p>\n\u003cp>But man does that orange sauce paper over a thousand sins.\u003c/p>\n\u003cp>Like any well-guarded family recipe, the actual contents of the sauce are shrouded in secrecy and wild speculation. In \u003ca href=\"https://www.mercurynews.com/2022/07/07/san-jose-orange-sauce-taco-burrito-la-victoria-recipe/\">public interviews\u003c/a>, La Vic’s owners have only revealed a handful of obvious ingredients: garlic, onions, tomatoes, dried red chiles. Meanwhile, orange-sauce conspiracy theorists have long debated the source of the sauce’s telltale creaminess, which has been rumored to come from crushed-up crackers, mayonnaise and even leftover chorizo grease (!). The restaurant, for its part, stresses that the sauce has always been \u003ca href=\"https://www.sfgate.com/food/article/La-Victoria-orange-sauce-is-secret-17081821.php\">100% vegan\u003c/a>. (I, and most \u003ca href=\"https://www.reddit.com/r/SalsaSnobs/comments/191wyaw/update_la_victorias_orange_sauce_aka_san_jose/\">copycat recipes\u003c/a>, suspect the creaminess just comes from emulsified vegetable oil.)\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13958041,arts_13955884,arts_13954983","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Whatever the secret, La Vic’s orange sauce is delicious. It has a bright, garlicky heat that immediately perks up the palate and a tanginess that keeps it from being overly heavy, making it a natural foil to salty grilled meats. And we loved how the sauce’s slightly dense, creamy texture allows it to cling to surfaces instead of making the food soggy like your typical watery salsa.\u003c/p>\n\u003cp>We also figured out how, if you order smartly, you can put together a legitimately solid meal at La Vic’s, even apart from squirting orange sauce onto every bite. First pro tip: It’s the super tacos, not the burritos, that are the star of the menu, especially if you order them with lengua, which is the tastiest and most tender of the meat options. The super tacos feature thick, double-stacked tortillas that the taqueros will crisp up on request, and they’re loaded with guacamole and sour cream, which provide a refreshing tang.\u003c/p>\n\u003cp>Second tip: Don’t sleep on the zippy and criminally underrated green sauce, which some La Vic’s loyalists like even better than the orange sauce.\u003c/p>\n\u003cp>Third: It’s true that the carne asada fries, which come loaded with steak, nacho cheese, sour cream and guac, are the ideal drunk food. But the fries here aren’t especially crispy, and it’s only a matter of minutes before the whole thing turns into a soggy mess. Consider instead the nachos. They have a much more resilient crunch and are, in my view, the perfect vessel for orange sauce.\u003c/p>\n\u003cp>Unless you count my own cooking, that is. Like so many other La Vic’s initiates, I dropped $8 on a bottle of the sauce to bring home — to test if it does, in fact, taste amazing on everything, like so many of the glowing reviews I’d read. For the past couple of weeks, I’ve been putting it on scrambled eggs and homemade carnitas, stirring it into bowls of rice and beans. And it really is true: I haven’t been disappointed yet.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lavicsj.com/\">\u003ci>La Victoria Taqueria\u003c/i>\u003c/a>\u003ci> has six Bay Area locations, mostly in San Jose. The original location at 140 E. San Carlos St. is open from 7 a.m.–3 a.m. daily.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13958466/la-vics-orange-sauce-la-victoria-taqueria-late-night-san-jose","authors":["11743","11753"],"categories":["arts_1","arts_12276"],"tags":["arts_21731","arts_10278","arts_1297","arts_8805","arts_14985","arts_1084","arts_14984","arts_21928"],"featImg":"arts_13958472","label":"source_arts_13958466"},"arts_13958336":{"type":"posts","id":"arts_13958336","meta":{"index":"posts_1716263798","site":"arts","id":"13958336","score":null,"sort":[1716414309000]},"guestAuthors":[],"slug":"the-coterie-den-recording-photography-video-studio-san-jose","title":"At the Coterie Den, San José Artists Work, Play and Dream","publishDate":1716414309,"format":"standard","headTitle":"At the Coterie Den, San José Artists Work, Play and Dream | KQED","labelTerm":{"site":"arts"},"content":"\u003cp>Oakland, San Francisco and Vallejo might get all the glory when it comes to producing the Bay Area’s brightest hip-hop talent, but don’t sleep on San José. Not only is it the hometown of the late \u003ca href=\"https://www.kqed.org/arts/13907735/remembering-traxamillion-whose-beats-defined-the-bay-area-sound\">hyphy architect Traxamillion\u003c/a> — who produced all-time 2000s classics like Keak Da Sneak’s “Super Hyphy” and The Jacka’s “Glamorous Lifestyle” — but it’s also where \u003ca href=\"https://www.kqed.org/arts/13939767/peanut-butter-wolf-san-jose-hip-hop-1980s-1990s\">DJ and producer Peanut Butter Wolf\u003c/a> started Stones Throw Records, the iconic independent label that put out classic material by Madlib, MF Doom and J Dilla during that same decade.\u003c/p>\n\u003cp>Though San José is the Bay’s most populous city, today it’s often overlooked when it comes to culture — more known for its tech workers in Tesla Cybertrucks than its music scene. But it doesn’t take much digging to see that there’s a groundswell of local artists working hard to put the 408 back on the map, and take their music beyond the Bay.\u003c/p>\n\u003cp>Their home base? \u003ca href=\"https://thecoterieden.com/?gclid=CjwKCAjwr7ayBhAPEiwA6EIGxNSvr7d6O2ylnXK4DCPlGvZlHPFCsD2nQclmHc5j3ls2ijcGDyQu3hoCZVoQAvD_BwE\">The Coterie Den\u003c/a>.\u003c/p>\n\u003cp>It’s an artist-run, D.I.Y. creative space in a basement below a Japantown nail shop. Follow its winding staircase, and inside you’ll find a recording studio; a video, photo and podcast set; and a community event space decorated with murals and canvases by local artists. The Coterie Den is usually bustling with creatives in action, and regularly hosts fashion markets, open mics and gallery shows that are open to the public.\u003c/p>\n\u003cp>Twenty-eight-year-old rapper and event producer \u003ca href=\"https://www.instagram.com/ljames408/\">LJame$\u003c/a>, aka Lucas Milan, founded the Coterie Den in late 2021 with two business partners. At the time, he felt discouraged by San José’s lack of venues and resources for up-and-coming artists, especially in hip-hop. He came close to burnout and thought about quitting music altogether.\u003c/p>\n\u003cfigure id=\"attachment_13956255\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956255\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">LJame$, aka Lucas Milan, at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That changed when he and his business partners found the former grocery storage space that would become the Coterie Den. They rolled up their sleeves and put up drywall, soundproofed the studio and hired artists to repaint its salmon-colored walls with graffiti lettering and murals. Pouring his energy into the project reignited LJame$’ passion for creating, and the chance to lift up others became his motivation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Artists can come, put that work in, get their practice in, [get] those reps — right? Like you go to the gym to shoot a shot,” says LJame$, who’s now the Coterie Den’s sole owner.\u003c/p>\n\u003cp>He runs the studio while also working a tech job by day, and pretty much doesn’t sleep. But he says it’s worth it. He has a team of 10 hungry creatives working alongside him — some of whom are as young as 19.\u003c/p>\n\u003cfigure id=\"attachment_13958339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958339\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Engineer Isandro Biaco at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In-house engineer \u003ca href=\"https://www.instagram.com/isandro.flp/\">Isandro\u003c/a> — who gets constant props from everyone who stops by during our interview — taught himself to mix and master music, and saved up money from construction work for his own studio equipment. Becoming the Coterie Den’s full-time engineer has opened up new opportunities: In 2022, his own single “\u003ca href=\"https://youtu.be/doblhgONeJU?si=gQcyHUZt-Ze7x6U2\">Heart2Heart\u003c/a>” took off on TikTok, and it was his Coterie Den comrades who instructed him on how to parlay the attention into his budding solo music career.\u003c/p>\n\u003cp>“I didn’t know what to do with all this hype,” he says. “I didn’t know that you had to be consistent and drop songs and keep feeding the people to grow a fan base. … With the Den, and having the resources here, and having all these dope-ass creative people excited to show me, ‘Yo, this is how you do it,’ we’re able to make it happen.”\u003c/p>\n\u003cp>Spending an afternoon with the Coterie Den crew, it’s easy to appreciate their collaborative, sibling-like energy. “I tangibly see sometimes how I’ve grown through journal entries. We journal a lot,” reflects LJame$. “I see some of the notes from earlier meetings to now. Like, ‘Man, we want to start an open mic’ to now [having] launched a successful open mic in here.”\u003c/p>\n\u003cfigure id=\"attachment_13958341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958341\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Event coordinator Ruby Rodriguez at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A hip-hop incubator\u003c/h2>\n\u003cp>When I visit the Coterie Den during their open mic season finale in late April, \u003ca href=\"https://www.instagram.com/saysumentertainment/\">Say Sum Entertainment\u003c/a> — a young, multicultural music collective co-hosting the event — is setting up a merch table as aspiring rappers and singers file in. Tonight, the artists will be scored on song structure, beat selection and stage presence by a judges’ panel consisting of LJame$, Isandro and Say Sum founder \u003ca href=\"https://www.instagram.com/415johnjohn/\">John John\u003c/a>. The open mic winner will get free studio time at the Coterie Den and a booking at Sam Sum’s next showcase.\u003c/p>\n\u003cp>The Coterie Den’s open mics are where Say Sum Entertainment began to take off, and the collective now has a network of over 100 artists all around the Bay Area who support one another. “Something that we want to keep growing is the community, to keep letting people know that the Bay Area is not all about competition, especially when it comes to music,” says John John.\u003c/p>\n\u003cp>“I have to give the Coterie Den their flowers, because they helped me grow a lot as an artist — and even as a human being,” says rapper, content creator and Sam Sum Entertainment member \u003ca href=\"https://www.instagram.com/3ddev/\">3DDev\u003c/a>. He remembers a turning point in his music career, when he got constructive criticism at a Coterie Den open mic: “You feel like you’re on \u003cem>American Idol\u003c/em>. The next day I went to the studio and made sure I took the time to polish my skills.”\u003c/p>\n\u003cfigure id=\"attachment_13958344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958344\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artists sign in to participate in the open mic at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s certainly nerve-wracking to get live feedback in front of your peers, and there’s a nervous, excited energy in the room as showtime approaches. I chat with rapper \u003ca href=\"https://www.instagram.com/401ksey/\">401k$ey\u003c/a>, who with a sheepish grin says it’s his second time ever getting up on stage. LJame$ starts calling artists up.\u003c/p>\n\u003cp>A rapper with twin braids and a curly mustache named \u003ca href=\"https://www.instagram.com/estevanamoroso/\">Mr. Amoroso\u003c/a> kicks the night off with a sermon about chasing paper that gets everyone nodding in agreement. A singer named \u003ca href=\"https://www.instagram.com/chloe12354/\">Chlo\u003c/a> breaks into Tinashe-esque choreography while delivering a diss track to “bitches who try to read a book by its cover.” And \u003ca href=\"https://www.instagram.com/westsidemoe_/\">Westside Moe\u003c/a> charms the room with romantic verses that take everyone back to the Ja Rule and Ashanti era of hip-hop love songs.\u003c/p>\n\u003cfigure id=\"attachment_13956261\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956261\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chlo performs at the open mic night at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The judges heap generous praise but also don’t pull back on critiques. A common refrain is that people need to lower their backing vocals and let the audience hear them. When some of the shyer artists forget to introduce themselves or let on that they’re nervous, the judges emphasize confidence and personal branding.\u003c/p>\n\u003cp>When 401k$sey goes on, the sheepish demeanor falls away and he’s shoulder-shimmying across the stage while hyping the crowd with a call-and-response hook about rolling up to the club. Everyone loses it when he suddenly switches to rapping full force in Tagalog.\u003c/p>\n\u003cp>“Pare!” Isandro exclaims in Tagalog from the judges’ table. “Yeah, bruh, for the second performance, I’m blown away. It looks like you been doing this shit.”\u003c/p>\n\u003cp>At the end of the night, Mr. Amoroso takes the crown, and everyone ends the night with smiles, hugs and fuel for their next moves.\u003c/p>\n\u003cfigure id=\"attachment_13958343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958343\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From left to right: John John, LJame$ and Isandro. LJame$ reviews the performance of a contestant at the open mic night at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A melting pot in Japantown\u003c/h2>\n\u003cp>The Coterie Den is one of the newer businesses in \u003ca href=\"https://www.kqed.org/arts/13904788/san-jose-japantown-changes-minato-gombei-shuei-do-santo-market\">Japantown\u003c/a>, home to some eateries and shops that have been around since the 1940s and ’50s. As San José’s Japanese American population ages or moves away to suburbs, the neighborhood is becoming more multicultural — something reflected in its artistic expression. [aside postid='arts_13904788']\u003c/p>\n\u003cp>LJame$, who is Chicano, has been organizing car shows and artist markets with his team in Japantown, and he says it took a while for some of the old-school neighborhood merchants to embrace the Coterie Den crew. He has a supporter in fellow business owner My Nguyen, who co-founded nearby streetwear boutique \u003ca href=\"https://www.instagram.com/headliners/?hl=en\">Headliners\u003c/a> in 2011. With the addition of \u003ca href=\"https://www.instagram.com/coldwater.sj/\">Coldwater\u003c/a>, known for its \u003ca href=\"https://www.instagram.com/madebyrila/\">airbrushed sportswear\u003c/a> and in-house streetwear brand \u003ca href=\"https://www.instagram.com/juboclothing/\">Jubo\u003c/a>, there’s now a critical mass of establishments rooted in hip-hop culture in the neighborhood.\u003c/p>\n\u003cp>“Being a young, Brown gentleman in here — and Japantown [has] a board and they have a whole business association and a very tight-knit community,” LJame$ says. “My stuck up for me a lot. I appreciate him for doing that and opening up doors for us.”\u003c/p>\n\u003cfigure id=\"attachment_13958345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958345\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">401k$ey performs at the open mic night at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crowd at Coterie Den — Chicano, Filipino, Vietnamese, Black, white — reflects that sense of solidarity. “I want to showcase that to the world because coexisting, being in places where we can all absorb the culture and learn and listen and talk to one another — that’s special,” LJame$ says. “And the world needs more of that. Not just only in the creative scene, but everywhere.”\u003c/p>\n\u003cp>“It’s like San José itself is a culture, but everybody kind of has their own culture,” says the Coterie Den’s event coordinator, \u003ca href=\"https://www.instagram.com/ruuubess/\">Ruby Rodriguez\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The audience watches performances during the open mic night at the Coterie Den in San Jose on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has a major hand in the Coterie Den’s gatherings, including an even bigger open mic at last weekend’s Culture Night Market at Discovery Meadows. On May 26, the Coterie Den is hosting a \u003ca href=\"https://www.instagram.com/p/C7O98w8RUYI/?img_index=1\">Japantown vintage and thrift market\u003c/a>; on June 2, they’re sponsoring a \u003ca href=\"https://thecoterieden.com/packages/ols/categories/sunday-funday-tickets\">Sunday Funday\u003c/a> networking event and day party at nightclub Fuze SJ; and on June 3, the Coterie Den will open its doors for more networking and live performances at \u003ca href=\"https://thecoterieden.com/packages/ols/categories/innovative-meet-up-tickets\">Innovative Meetup\u003c/a>.\u003c/p>\n\u003cp>The Coterie Den team is passionate about their neighborhood. But their vision doesn’t stop there. They want to take their music beyond San José, and even beyond the Bay.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I want to have one of these in LA. I want to have one in New York. I want to take this exact culture that we’re building, and just transcend the region,” LJame$ says. “I think we have something special to show of course for our city, of course for the Bay area. … And I feel like it needs to be spread across the nation.”\u003c/p>\n\n","blocks":[],"excerpt":"The creative studio, founded by rapper LJame$, wants to take San José’s hip-hop scene nationwide. ","status":"publish","parent":0,"modified":1716502776,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1965},"headData":{"title":"At the Coterie Den, San José Artists Work, Play and Dream | KQED","description":"The creative studio, founded by rapper LJame$, wants to take San José’s hip-hop scene nationwide. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"At the Coterie Den, San José Artists Work, Play and Dream","datePublished":"2024-05-22T14:45:09-07:00","dateModified":"2024-05-23T15:19:36-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"sticky":false,"nprStoryId":"kqed-13958336","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13958336/the-coterie-den-recording-photography-video-studio-san-jose","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland, San Francisco and Vallejo might get all the glory when it comes to producing the Bay Area’s brightest hip-hop talent, but don’t sleep on San José. Not only is it the hometown of the late \u003ca href=\"https://www.kqed.org/arts/13907735/remembering-traxamillion-whose-beats-defined-the-bay-area-sound\">hyphy architect Traxamillion\u003c/a> — who produced all-time 2000s classics like Keak Da Sneak’s “Super Hyphy” and The Jacka’s “Glamorous Lifestyle” — but it’s also where \u003ca href=\"https://www.kqed.org/arts/13939767/peanut-butter-wolf-san-jose-hip-hop-1980s-1990s\">DJ and producer Peanut Butter Wolf\u003c/a> started Stones Throw Records, the iconic independent label that put out classic material by Madlib, MF Doom and J Dilla during that same decade.\u003c/p>\n\u003cp>Though San José is the Bay’s most populous city, today it’s often overlooked when it comes to culture — more known for its tech workers in Tesla Cybertrucks than its music scene. But it doesn’t take much digging to see that there’s a groundswell of local artists working hard to put the 408 back on the map, and take their music beyond the Bay.\u003c/p>\n\u003cp>Their home base? \u003ca href=\"https://thecoterieden.com/?gclid=CjwKCAjwr7ayBhAPEiwA6EIGxNSvr7d6O2ylnXK4DCPlGvZlHPFCsD2nQclmHc5j3ls2ijcGDyQu3hoCZVoQAvD_BwE\">The Coterie Den\u003c/a>.\u003c/p>\n\u003cp>It’s an artist-run, D.I.Y. creative space in a basement below a Japantown nail shop. Follow its winding staircase, and inside you’ll find a recording studio; a video, photo and podcast set; and a community event space decorated with murals and canvases by local artists. The Coterie Den is usually bustling with creatives in action, and regularly hosts fashion markets, open mics and gallery shows that are open to the public.\u003c/p>\n\u003cp>Twenty-eight-year-old rapper and event producer \u003ca href=\"https://www.instagram.com/ljames408/\">LJame$\u003c/a>, aka Lucas Milan, founded the Coterie Den in late 2021 with two business partners. At the time, he felt discouraged by San José’s lack of venues and resources for up-and-coming artists, especially in hip-hop. He came close to burnout and thought about quitting music altogether.\u003c/p>\n\u003cfigure id=\"attachment_13956255\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956255\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-03-KQED-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">LJame$, aka Lucas Milan, at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That changed when he and his business partners found the former grocery storage space that would become the Coterie Den. They rolled up their sleeves and put up drywall, soundproofed the studio and hired artists to repaint its salmon-colored walls with graffiti lettering and murals. Pouring his energy into the project reignited LJame$’ passion for creating, and the chance to lift up others became his motivation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Artists can come, put that work in, get their practice in, [get] those reps — right? Like you go to the gym to shoot a shot,” says LJame$, who’s now the Coterie Den’s sole owner.\u003c/p>\n\u003cp>He runs the studio while also working a tech job by day, and pretty much doesn’t sleep. But he says it’s worth it. He has a team of 10 hungry creatives working alongside him — some of whom are as young as 19.\u003c/p>\n\u003cfigure id=\"attachment_13958339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958339\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-04_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Engineer Isandro Biaco at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In-house engineer \u003ca href=\"https://www.instagram.com/isandro.flp/\">Isandro\u003c/a> — who gets constant props from everyone who stops by during our interview — taught himself to mix and master music, and saved up money from construction work for his own studio equipment. Becoming the Coterie Den’s full-time engineer has opened up new opportunities: In 2022, his own single “\u003ca href=\"https://youtu.be/doblhgONeJU?si=gQcyHUZt-Ze7x6U2\">Heart2Heart\u003c/a>” took off on TikTok, and it was his Coterie Den comrades who instructed him on how to parlay the attention into his budding solo music career.\u003c/p>\n\u003cp>“I didn’t know what to do with all this hype,” he says. “I didn’t know that you had to be consistent and drop songs and keep feeding the people to grow a fan base. … With the Den, and having the resources here, and having all these dope-ass creative people excited to show me, ‘Yo, this is how you do it,’ we’re able to make it happen.”\u003c/p>\n\u003cp>Spending an afternoon with the Coterie Den crew, it’s easy to appreciate their collaborative, sibling-like energy. “I tangibly see sometimes how I’ve grown through journal entries. We journal a lot,” reflects LJame$. “I see some of the notes from earlier meetings to now. Like, ‘Man, we want to start an open mic’ to now [having] launched a successful open mic in here.”\u003c/p>\n\u003cfigure id=\"attachment_13958341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958341\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-06_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Event coordinator Ruby Rodriguez at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A hip-hop incubator\u003c/h2>\n\u003cp>When I visit the Coterie Den during their open mic season finale in late April, \u003ca href=\"https://www.instagram.com/saysumentertainment/\">Say Sum Entertainment\u003c/a> — a young, multicultural music collective co-hosting the event — is setting up a merch table as aspiring rappers and singers file in. Tonight, the artists will be scored on song structure, beat selection and stage presence by a judges’ panel consisting of LJame$, Isandro and Say Sum founder \u003ca href=\"https://www.instagram.com/415johnjohn/\">John John\u003c/a>. The open mic winner will get free studio time at the Coterie Den and a booking at Sam Sum’s next showcase.\u003c/p>\n\u003cp>The Coterie Den’s open mics are where Say Sum Entertainment began to take off, and the collective now has a network of over 100 artists all around the Bay Area who support one another. “Something that we want to keep growing is the community, to keep letting people know that the Bay Area is not all about competition, especially when it comes to music,” says John John.\u003c/p>\n\u003cp>“I have to give the Coterie Den their flowers, because they helped me grow a lot as an artist — and even as a human being,” says rapper, content creator and Sam Sum Entertainment member \u003ca href=\"https://www.instagram.com/3ddev/\">3DDev\u003c/a>. He remembers a turning point in his music career, when he got constructive criticism at a Coterie Den open mic: “You feel like you’re on \u003cem>American Idol\u003c/em>. The next day I went to the studio and made sure I took the time to polish my skills.”\u003c/p>\n\u003cfigure id=\"attachment_13958344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958344\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-02_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artists sign in to participate in the open mic at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s certainly nerve-wracking to get live feedback in front of your peers, and there’s a nervous, excited energy in the room as showtime approaches. I chat with rapper \u003ca href=\"https://www.instagram.com/401ksey/\">401k$ey\u003c/a>, who with a sheepish grin says it’s his second time ever getting up on stage. LJame$ starts calling artists up.\u003c/p>\n\u003cp>A rapper with twin braids and a curly mustache named \u003ca href=\"https://www.instagram.com/estevanamoroso/\">Mr. Amoroso\u003c/a> kicks the night off with a sermon about chasing paper that gets everyone nodding in agreement. A singer named \u003ca href=\"https://www.instagram.com/chloe12354/\">Chlo\u003c/a> breaks into Tinashe-esque choreography while delivering a diss track to “bitches who try to read a book by its cover.” And \u003ca href=\"https://www.instagram.com/westsidemoe_/\">Westside Moe\u003c/a> charms the room with romantic verses that take everyone back to the Ja Rule and Ashanti era of hip-hop love songs.\u003c/p>\n\u003cfigure id=\"attachment_13956261\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956261\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-15-KQED-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chlo performs at the open mic night at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The judges heap generous praise but also don’t pull back on critiques. A common refrain is that people need to lower their backing vocals and let the audience hear them. When some of the shyer artists forget to introduce themselves or let on that they’re nervous, the judges emphasize confidence and personal branding.\u003c/p>\n\u003cp>When 401k$sey goes on, the sheepish demeanor falls away and he’s shoulder-shimmying across the stage while hyping the crowd with a call-and-response hook about rolling up to the club. Everyone loses it when he suddenly switches to rapping full force in Tagalog.\u003c/p>\n\u003cp>“Pare!” Isandro exclaims in Tagalog from the judges’ table. “Yeah, bruh, for the second performance, I’m blown away. It looks like you been doing this shit.”\u003c/p>\n\u003cp>At the end of the night, Mr. Amoroso takes the crown, and everyone ends the night with smiles, hugs and fuel for their next moves.\u003c/p>\n\u003cfigure id=\"attachment_13958343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958343\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-14_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From left to right: John John, LJame$ and Isandro. LJame$ reviews the performance of a contestant at the open mic night at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A melting pot in Japantown\u003c/h2>\n\u003cp>The Coterie Den is one of the newer businesses in \u003ca href=\"https://www.kqed.org/arts/13904788/san-jose-japantown-changes-minato-gombei-shuei-do-santo-market\">Japantown\u003c/a>, home to some eateries and shops that have been around since the 1940s and ’50s. As San José’s Japanese American population ages or moves away to suburbs, the neighborhood is becoming more multicultural — something reflected in its artistic expression. \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13904788","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>LJame$, who is Chicano, has been organizing car shows and artist markets with his team in Japantown, and he says it took a while for some of the old-school neighborhood merchants to embrace the Coterie Den crew. He has a supporter in fellow business owner My Nguyen, who co-founded nearby streetwear boutique \u003ca href=\"https://www.instagram.com/headliners/?hl=en\">Headliners\u003c/a> in 2011. With the addition of \u003ca href=\"https://www.instagram.com/coldwater.sj/\">Coldwater\u003c/a>, known for its \u003ca href=\"https://www.instagram.com/madebyrila/\">airbrushed sportswear\u003c/a> and in-house streetwear brand \u003ca href=\"https://www.instagram.com/juboclothing/\">Jubo\u003c/a>, there’s now a critical mass of establishments rooted in hip-hop culture in the neighborhood.\u003c/p>\n\u003cp>“Being a young, Brown gentleman in here — and Japantown [has] a board and they have a whole business association and a very tight-knit community,” LJame$ says. “My stuck up for me a lot. I appreciate him for doing that and opening up doors for us.”\u003c/p>\n\u003cfigure id=\"attachment_13958345\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958345\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/240419-COTERIE-DEN-MD-42_qut-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">401k$ey performs at the open mic night at the Coterie Den in San José on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crowd at Coterie Den — Chicano, Filipino, Vietnamese, Black, white — reflects that sense of solidarity. “I want to showcase that to the world because coexisting, being in places where we can all absorb the culture and learn and listen and talk to one another — that’s special,” LJame$ says. “And the world needs more of that. Not just only in the creative scene, but everywhere.”\u003c/p>\n\u003cp>“It’s like San José itself is a culture, but everybody kind of has their own culture,” says the Coterie Den’s event coordinator, \u003ca href=\"https://www.instagram.com/ruuubess/\">Ruby Rodriguez\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13956258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956258\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2.jpg\" alt=\"\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/240419-COTERIE-DEN-MD-11-KQED-2-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The audience watches performances during the open mic night at the Coterie Den in San Jose on April 18, 2024. \u003ccite>(Martin do Nascimento/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>She has a major hand in the Coterie Den’s gatherings, including an even bigger open mic at last weekend’s Culture Night Market at Discovery Meadows. On May 26, the Coterie Den is hosting a \u003ca href=\"https://www.instagram.com/p/C7O98w8RUYI/?img_index=1\">Japantown vintage and thrift market\u003c/a>; on June 2, they’re sponsoring a \u003ca href=\"https://thecoterieden.com/packages/ols/categories/sunday-funday-tickets\">Sunday Funday\u003c/a> networking event and day party at nightclub Fuze SJ; and on June 3, the Coterie Den will open its doors for more networking and live performances at \u003ca href=\"https://thecoterieden.com/packages/ols/categories/innovative-meet-up-tickets\">Innovative Meetup\u003c/a>.\u003c/p>\n\u003cp>The Coterie Den team is passionate about their neighborhood. But their vision doesn’t stop there. They want to take their music beyond San José, and even beyond the Bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I want to have one of these in LA. I want to have one in New York. I want to take this exact culture that we’re building, and just transcend the region,” LJame$ says. “I think we have something special to show of course for our city, of course for the Bay area. … And I feel like it needs to be spread across the nation.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13958336/the-coterie-den-recording-photography-video-studio-san-jose","authors":["11387"],"categories":["arts_1","arts_835","arts_69","arts_235"],"tags":["arts_8505","arts_10342","arts_10278","arts_831","arts_1084"],"featImg":"arts_13958340","label":"arts"},"arts_13958172":{"type":"posts","id":"arts_13958172","meta":{"index":"posts_1716263798","site":"arts","id":"13958172","score":null,"sort":[1716317353000]},"guestAuthors":[],"slug":"paleta-planeta-san-jose-mexican-popsicles","title":"San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop","publishDate":1716317353,"format":"standard","headTitle":"San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop | KQED","labelTerm":{},"content":"\u003cp>On a hot summer day, the sound of a paleta cart’s bells usually signals the arrival of bright red paletas de fresa, ice cream sandwiches and gumball-eyed Spider-Man popsicles.\u003c/p>\n\u003cp>But the ice pops inside \u003ca href=\"https://www.instagram.com/paletaplaneta/\">Paleta Planeta’s\u003c/a> galaxy-wrapped cart in San Jose are different. While the cart does sell some traditional Mexican fruit paletas, it also offers an ever-rotating selection of hybrid flavors like taro Oreo and avocado chocolate. Other flavors aren’t particularly Mexican, or what you’d think to put in a popsicle, at all — pumpkin pie, for instance.\u003c/p>\n\u003cp>The experimental approach has earned Paleta Planeta a cult following across the South Bay.\u003c/p>\n\u003cp>“Our paletas have traditional Mexican roots,” co-founder Mauricio Salazar says. “But we blend them with flavors from other cultures.”\u003c/p>\n\u003cp>Mauricio and his brother Luis Salazar started selling paletas from their parents’ garage in October 2021. They wanted to start their own business due to the uncertainty of the pandemic’s layoffs, and their cousins — third-generation paleteros in Texas — offered to teach them the basics. Now, the Salazars manufacture and sell their ice pops from a kitchen in the back of Zuñigas Restaurant in San Jose. While recipe development is a joint effort, Luis is the one who makes the paletas. Mauricio primarily handles events and social media. And Gabriel, their younger brother, helps with bookkeeping and invoicing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13958114,arts_13953266,arts_13957666']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Planeta Paletas will open a brick-and-mortar shop in San Jose later this summer.","status":"publish","parent":0,"modified":1716317353,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":924},"headData":{"title":"Paleta Planeta Is San Jose’s Most Creative Mexican Popsicle Cart | KQED","description":"Planeta Paletas will open a brick-and-mortar shop in San Jose later this summer.","ogTitle":"San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop","ogDescription":"","ogImgId":"","twTitle":"San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop","twDescription":"","twImgId":"","socialTitle":"Paleta Planeta Is San Jose’s Most Creative Mexican Popsicle Cart %%page%% %%sep%% KQED","schema":{"@context":"http://schema.org","@type":"Article","headline":"San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop","datePublished":"2024-05-21T11:49:13-07:00","dateModified":"2024-05-21T11:49:13-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprStoryId":"kqed-13958172","excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13958172/paleta-planeta-san-jose-mexican-popsicles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a hot summer day, the sound of a paleta cart’s bells usually signals the arrival of bright red paletas de fresa, ice cream sandwiches and gumball-eyed Spider-Man popsicles.\u003c/p>\n\u003cp>But the ice pops inside \u003ca href=\"https://www.instagram.com/paletaplaneta/\">Paleta Planeta’s\u003c/a> galaxy-wrapped cart in San Jose are different. While the cart does sell some traditional Mexican fruit paletas, it also offers an ever-rotating selection of hybrid flavors like taro Oreo and avocado chocolate. Other flavors aren’t particularly Mexican, or what you’d think to put in a popsicle, at all — pumpkin pie, for instance.\u003c/p>\n\u003cp>The experimental approach has earned Paleta Planeta a cult following across the South Bay.\u003c/p>\n\u003cp>“Our paletas have traditional Mexican roots,” co-founder Mauricio Salazar says. “But we blend them with flavors from other cultures.”\u003c/p>\n\u003cp>Mauricio and his brother Luis Salazar started selling paletas from their parents’ garage in October 2021. They wanted to start their own business due to the uncertainty of the pandemic’s layoffs, and their cousins — third-generation paleteros in Texas — offered to teach them the basics. Now, the Salazars manufacture and sell their ice pops from a kitchen in the back of Zuñigas Restaurant in San Jose. While recipe development is a joint effort, Luis is the one who makes the paletas. Mauricio primarily handles events and social media. And Gabriel, their younger brother, helps with bookkeeping and invoicing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13958114,arts_13953266,arts_13957666","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13958172/paleta-planeta-san-jose-mexican-popsicles","authors":["11903"],"categories":["arts_1","arts_12276"],"tags":["arts_22144","arts_10278","arts_1297","arts_22078","arts_14985","arts_14089","arts_1084"],"featImg":"arts_13958232","label":"source_arts_13958172"},"arts_13956931":{"type":"posts","id":"arts_13956931","meta":{"index":"posts_1716263798","site":"arts","id":"13956931","score":null,"sort":[1715799619000]},"parent":0,"labelTerm":{"site":"arts","term":140},"blocks":[],"publishDate":1715799619,"format":"standard","title":"8 Bay Area Sports Teams to See This Summer (Without Giving John Fisher a Dime)","headTitle":"8 Bay Area Sports Teams to See This Summer (Without Giving John Fisher a Dime) | KQED","content":"\u003cp>In what might be the most heartbreaking, multi-league exodus in modern sports history, the Bay Area — and in particular, Oakland — has recently suffered more than its fair share of hometown woes. Between \u003ca href=\"https://www.espn.com/mlb/story/_/id/39908731/oakland-sacramento-meetings-moves-john-fisher\">the bumbling soullessness of Oakland Athletics owner John Fisher\u003c/a>, the departure of the Raiders and the not-so-distant transplanting of the Golden State Warriors in recent seasons, \u003ca href=\"https://www.kqed.org/arts/13955419/oakland-as-athletics-booker-ruiz-wristbandgate\">fanbases have experienced no shortage of rage and disappointment\u003c/a>.\u003c/p>\n\u003cp>The Bay Area’s response? To gather an eclectic and boisterous assemblage of fans and community members, and organize with a grassroots ferocity rarely seen in the sports world. The past few months have seen the Bay creating new teams — separate from the level of the Giants, 49ers, Warriors and \u003ca href=\"https://www.kqed.org/arts/13957833/golden-state-valkyries-chase-center-wnba-block-party-kehlani-e-40-p-lo\">the newly minted Valkyries\u003c/a> — garnering independent support and marching downfield with an unwavering appreciation for the underdog.\u003c/p>\n\u003cp>The upshot is that, this summer, there are more ways than ever to enjoy an affordable sports outing with your family — and, in doing so, proving that Bay Area sports fans are resilient and loyal. Here’s a brief rundown on how to support the Bay’s most exciting teams (without putting any money in Fisher’s feeble hands).\u003c/p>\n\u003cfigure id=\"attachment_13956942\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956942\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-scaled.jpg\" alt=\"a baseball player shows off his Oakland Ballers jersey at a local tryout\" width=\"2560\" height=\"1833\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-800x573.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-1020x730.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-160x115.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-768x550.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-1536x1100.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-2048x1466.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-1920x1375.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Ballers recently held a tryout for local players to showcase their skills at Laney College. \u003ccite>(Oakland Ballers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/oakland.ballers/?hl=en\">\u003cb>Oakland Ballers\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>In search of a locally rooted organization committed to preserving Oakland’s storied baseball identity? Look no further than\u003ca href=\"https://www.kqed.org/news/11968536/new-oakland-ballers-baseball-team-aims-to-keep-the-sport-in-the-city\"> the B’s — short for Ballers\u003c/a> — whose \u003ca href=\"https://www.kqed.org/arts/13938668/meet-the-designer-for-the-bs-oaklands-new-homegrown-baseball-team\">snazzy, historically-forward logo\u003c/a> and uniforms harken back to \u003ca href=\"https://twitter.com/OaklandBallers/status/1781387456836981054\">the city’s prolific baseball legacy among shipyard workers and Black unions\u003c/a>. The brand new team will play at Raimondi Park in West Oakland and compete in the Pioneer League — an independent collection of minor league franchises with no Major League Baseball affiliations. Though their season doesn’t start until late May, the organization has already hit a home run by signing \u003ca href=\"https://www.instagram.com/kelsie_whitmore/?hl=en\">the league’s first-ever female pitcher, Kelsie Whitmore\u003c/a>. \u003cem>\u003ca href=\"https://uspst.clappit.com/tickets-oakland-ballers/showProductList.html\">Tickets here\u003c/a>\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_13956939\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956939\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-scaled.jpg\" alt=\"a group of women soccer players celebrate after a goal is scored\" width=\"2560\" height=\"1706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Bay FC players celebrate after a goal. The NWSL is considered among the best leagues in the world. \u003ccite>(Bay FC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/wearebayfc/?hl=en\">\u003cb>Bay FC\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>We’re witnessing the largest surge for women’s sports in history — and we can be proud that the Bay Area is at its forefront. In addition to \u003ca href=\"https://www.kqed.org/news/11963547/wnba-team-in-the-bay-a-slam-dunk-for-bay-area-basketball\">the WNBA’s announcement of a Golden State expansion franchise\u003c/a> in 2025, the region scored extra points by introducing their \u003ca href=\"https://www.kqed.org/news/11980330/a-new-pro-womens-soccer-team-kicks-off-in-the-bay\">newest women’s soccer team\u003c/a>: \u003ca href=\"https://www.instagram.com/wearebayfc/?hl=en\">Bay FC\u003c/a>, who made a splash by signing six-time African Women’s Footballer of the Year, Asisat Oshoala. Their \u003ca href=\"https://www.espn.com/soccer/story/_/id/39585552/nwsl-new-nike-kits-laying-foundation-commercial-growth\">Nike-designed kits and Old English crest\u003c/a> have elicited much excitement, and the schedule promises a variety of celebratory nights, including Pride and Latino Heritage. The team’s inaugural season is already underway as the newest members of the National Women’s Soccer League, which \u003cem>The Guardia\u003c/em>n recently dubbed “\u003ca href=\"https://amp.theguardian.com/football/2024/may/01/nwsl-commissioner-interview-us-soccer-expansion-value\">the world’s most innovative league\u003c/a>.” With home games costing as low as $13 at San Jose’s PayPal Park (a fun venue with the world’s largest outdoor bar), there’s no excuse for missing out on any summer kicks. \u003cem>\u003ca href=\"https://bayfc.com/schedule/\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13957862\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957862\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848.jpg\" alt=\"A man in a gray and blue baseball uniform that reads 'Stockton' is in the middle of throwing the ball from somewhere in the infield\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stockton Ports shortstop Franklin Barreto throws to first base during the game between the Stockton Ports and the Bakersfield Blaze at Sam Lynn in Bakersfield, CA. \u003ccite>( David Dennis/Icon Sportswire/Corbis/Icon Sportswire via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/stocktonports/\">\u003cb>Stockton Ports\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>Not for meant for the casual bandwagoner, this sports excursion will require a day trip to Stockton. But, as the A’s official single-A affiliate, who have shown nothing but support to fans amid MLB’s failure to keep the green-and-gold in town, our neighboring franchise deserves some love. For years, the Ports have been overlooked as an out-of-market afterthought: Why watch minor leaguers when you have major leaguers nearby? Well, that reality has shifted: Why continue supporting a vapid owner when you have a friendly alternative nearby? Earlier this season, when Oakland sports fans held their own Fan Fest,\u003ca href=\"https://www.kqed.org/arts/13952437/oakland-as-fans-fest-jack-london-square-2024\"> the Ports became official sponsors\u003c/a> and provided donations to help make it happen. If that’s not the definition of being 10 toes down, I’m not sure what is. \u003cem>\u003ca href=\"https://www.milb.com/stockton/schedule/2024-04\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13957863\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957863\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700.jpg\" alt=\"two soccer players sign a colorful flag for fans in the stands after winning a nighttime game\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neveal Hackshaw and Johnny Rodriguez of the Oakland Roots sign a flag for fans after the U.S. Open Cup third round game between the Oakland Roots and El Farolito on April 16, 2024 at Pioneer Stadium in Hayward, California. \u003ccite>(Doug Zimmerman/ISI Photos/USSF/Getty Images for USSF)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/oaklandroots/?hl=en\">\u003cb>Oakland Roots\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>Perhaps the most socially conscious squad in all of professional U.S. sports, the Roots have \u003ca href=\"https://www.sfgate.com/sports/article/Are-the-Oakland-Roots-the-most-civic-minded-team-15661728.php\">put the community first since their 2018 formation in the Town\u003c/a>. Whether it’s collaborating with local artists and small businesses or cultivating a development team known as \u003ca href=\"https://www.instagram.com/project51o/\">Project 510\u003c/a>, the \u003ca href=\"https://www.kqed.org/news/11961286/oakland-roots-pro-soccer-team-raises-nearly-2-million-in-first-4-days-of-crowdfunding\">crowdfunded club\u003c/a> (which includes Jason Kidd, Marshawn Lynch, G Eazy and Billie Joe Armstrong as well as everyday Bay Area sports fans as part-owners) have been all in on hometown pride. You’re just as likely to see one of your favorite rappers performing at halftime, or casually attending a game on AAPI Heritage or Town Biz Night. Meanwhile CSU East Bay’s Pioneer Stadium is gorgeous, providing sweeping views of the Bay Area as an extra benefit to whatever’s going on between the sidelines. \u003cem>\u003ca href=\"https://seatgeek.com/oakland-roots-sc-tickets\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13956937\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956937\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-scaled.jpg\" alt=\"a woman soccer player jogs during warm ups before a game\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Soul have been heralded for their play on the field, and their style off the field. \u003ccite>(Oakland Soul SC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/oaklandsoulsc/?hl=en\">\u003cb>Oakland Soul\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>Not to be outdone, the Soul are \u003ca href=\"https://www.kqed.org/news/11915080/oakland-roots-soccer-club-to-start-new-amateur-womens-team\">the amateur women’s branch of the Roots\u003c/a> — with a growing buzz and fanbase of their own. Their funky, retro-inspired uniforms are worth snagging from Oaklandish. Currently, the team plays in the United Soccer League Network, with home games hosted at Merritt College, and will play one double header with the Roots at CSUEB. Unlike Bay FC, the Soul play in the USL W, a second-division women’s league one tier beneath the NWSL — in other words, the two leading women’s soccer teams of the region aren’t directly in competition with one another, so you can guiltlessly cheer on both at once. In 2025, \u003ca href=\"https://www.cbsnews.com/sanfrancisco/news/oakland-coliseum-roots-soul-soccer-teams-2025-officials-approve-deal/\">the Soul (along with the Roots) will be housed at the Oakland Coliseum\u003c/a>. \u003cem>\u003ca href=\"https://seatgeek.com/oakland-soul-sc-tickets\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13957864\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957864\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443.jpg\" alt=\"Lionel Messi of Argentina holds a giant trophy while smiling surrounded by his team after winning the Copa America Brazil 2021.\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lionel Messi of Argentina smiles with the trophy as he celebrates with teammates after winning the final of Copa America Brazil 2021 between Brazil and Argentina at Maracana Stadium on July 10, 2021 in Rio de Janeiro, Brazil. \u003ccite>(Buda Mendes/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/copaamerica/?hl=en\">\u003cb>Copa América\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>This isn’t a \u003cem>team\u003c/em>, per se — it’s a global phenomenon. Every four years, the biggest soccer tournament in the Western Hemisphere takes place in rotating host nations throughout the Americas. This year, the United States has been selected as the home of the famed cup — and Levi’s Stadium in Santa Clara has been deemed a national site for two games. With teams playing in cities across the country, Bay Area fans will be gifted with rare appearances from Brazil, Colombia, Ecuador and Venezuela for the oldest soccer tournament in the world (yes, older than the World Cup itself). \u003cem>\u003ca href=\"https://copaamerica.com/entradas/\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13956934\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--scaled.jpg\" alt=\"an ultimate frisbee player runs for a score with frisbee in hand\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Spiders are an ultimate frisbee team that play at Fremont High School in East Oakland. \u003ccite>(Julien Dagan @juliendaganphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bayareafalcons/?hl=en&img_index=1\">\u003cb>Bay Area Falcons\u003c/b>\u003c/a>\u003cb> and \u003c/b>\u003ca href=\"https://www.instagram.com/oaklandspiders/?hl=en\">\u003cb>Oakland Spiders\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>If the venerable spring-and-summer sports of baseball and soccer aren’t your jam, or you’re looking for a new spin on sunny weather outings, check out the Falcons (women’s and non-binary) and Spiders (men’s) professional ultimate frisbee teams. Both squads compete at East Oakland’s Fremont High School for home games. The Spiders — two-time national champs, currently led by rookie frisbeer, \u003ca href=\"https://www.youtube.com/watch?v=Ghz9Qey4Of8\">Raekwon Adkins\u003c/a> — have also graciously provided \u003ca href=\"https://www.instagram.com/p/C5mcdH-PWoa/?hl=en\">an ultimate frisbee explainer video\u003c/a> for the uninitiated. Admittedly, I’ve never attended a pro frisbee game, but with my favorite summertime team — formerly known as the Oakland Athletics — about to vacate the area, I’ll certainly be looking elsewhere to provide my loyal fandom. \u003cem>\u003ca href=\"https://www.falconsultimate.com/tickets\">Tickets here\u003c/a> (Falcons) and\u003ca href=\"https://oaklandspiders.com/collections/tickets_memberships\"> here\u003c/a> (Spiders).\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1393,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":12},"modified":1715959693,"excerpt":"Yes, we're still mad about the A's — but there's never been a better time to catch the Oakland Roots or Bay FC. ","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"Yes, we're still mad about the A's — but there's never been a better time to catch the Oakland Roots or Bay FC. ","title":"8 Bay Area Sports Teams to See This Summer (Without Giving John Fisher a Dime) | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"8 Bay Area Sports Teams to See This Summer (Without Giving John Fisher a Dime)","datePublished":"2024-05-15T12:00:19-07:00","dateModified":"2024-05-17T08:28:13-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"8-bay-area-sports-teams-and-games-to-see-this-summer-without-giving-john-fisher-a-dime","status":"publish","templateType":"standard","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"articleAge":"0","nprStoryId":"kqed-13956931","path":"/arts/13956931/8-bay-area-sports-teams-and-games-to-see-this-summer-without-giving-john-fisher-a-dime","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In what might be the most heartbreaking, multi-league exodus in modern sports history, the Bay Area — and in particular, Oakland — has recently suffered more than its fair share of hometown woes. Between \u003ca href=\"https://www.espn.com/mlb/story/_/id/39908731/oakland-sacramento-meetings-moves-john-fisher\">the bumbling soullessness of Oakland Athletics owner John Fisher\u003c/a>, the departure of the Raiders and the not-so-distant transplanting of the Golden State Warriors in recent seasons, \u003ca href=\"https://www.kqed.org/arts/13955419/oakland-as-athletics-booker-ruiz-wristbandgate\">fanbases have experienced no shortage of rage and disappointment\u003c/a>.\u003c/p>\n\u003cp>The Bay Area’s response? To gather an eclectic and boisterous assemblage of fans and community members, and organize with a grassroots ferocity rarely seen in the sports world. The past few months have seen the Bay creating new teams — separate from the level of the Giants, 49ers, Warriors and \u003ca href=\"https://www.kqed.org/arts/13957833/golden-state-valkyries-chase-center-wnba-block-party-kehlani-e-40-p-lo\">the newly minted Valkyries\u003c/a> — garnering independent support and marching downfield with an unwavering appreciation for the underdog.\u003c/p>\n\u003cp>The upshot is that, this summer, there are more ways than ever to enjoy an affordable sports outing with your family — and, in doing so, proving that Bay Area sports fans are resilient and loyal. Here’s a brief rundown on how to support the Bay’s most exciting teams (without putting any money in Fisher’s feeble hands).\u003c/p>\n\u003cfigure id=\"attachment_13956942\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956942\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-scaled.jpg\" alt=\"a baseball player shows off his Oakland Ballers jersey at a local tryout\" width=\"2560\" height=\"1833\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-800x573.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-1020x730.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-160x115.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-768x550.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-1536x1100.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-2048x1466.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ballers1-1920x1375.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Ballers recently held a tryout for local players to showcase their skills at Laney College. \u003ccite>(Oakland Ballers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/oakland.ballers/?hl=en\">\u003cb>Oakland Ballers\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>In search of a locally rooted organization committed to preserving Oakland’s storied baseball identity? Look no further than\u003ca href=\"https://www.kqed.org/news/11968536/new-oakland-ballers-baseball-team-aims-to-keep-the-sport-in-the-city\"> the B’s — short for Ballers\u003c/a> — whose \u003ca href=\"https://www.kqed.org/arts/13938668/meet-the-designer-for-the-bs-oaklands-new-homegrown-baseball-team\">snazzy, historically-forward logo\u003c/a> and uniforms harken back to \u003ca href=\"https://twitter.com/OaklandBallers/status/1781387456836981054\">the city’s prolific baseball legacy among shipyard workers and Black unions\u003c/a>. The brand new team will play at Raimondi Park in West Oakland and compete in the Pioneer League — an independent collection of minor league franchises with no Major League Baseball affiliations. Though their season doesn’t start until late May, the organization has already hit a home run by signing \u003ca href=\"https://www.instagram.com/kelsie_whitmore/?hl=en\">the league’s first-ever female pitcher, Kelsie Whitmore\u003c/a>. \u003cem>\u003ca href=\"https://uspst.clappit.com/tickets-oakland-ballers/showProductList.html\">Tickets here\u003c/a>\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_13956939\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956939\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-scaled.jpg\" alt=\"a group of women soccer players celebrate after a goal is scored\" width=\"2560\" height=\"1706\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/JT401019-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">Bay FC players celebrate after a goal. The NWSL is considered among the best leagues in the world. \u003ccite>(Bay FC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/wearebayfc/?hl=en\">\u003cb>Bay FC\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>We’re witnessing the largest surge for women’s sports in history — and we can be proud that the Bay Area is at its forefront. In addition to \u003ca href=\"https://www.kqed.org/news/11963547/wnba-team-in-the-bay-a-slam-dunk-for-bay-area-basketball\">the WNBA’s announcement of a Golden State expansion franchise\u003c/a> in 2025, the region scored extra points by introducing their \u003ca href=\"https://www.kqed.org/news/11980330/a-new-pro-womens-soccer-team-kicks-off-in-the-bay\">newest women’s soccer team\u003c/a>: \u003ca href=\"https://www.instagram.com/wearebayfc/?hl=en\">Bay FC\u003c/a>, who made a splash by signing six-time African Women’s Footballer of the Year, Asisat Oshoala. Their \u003ca href=\"https://www.espn.com/soccer/story/_/id/39585552/nwsl-new-nike-kits-laying-foundation-commercial-growth\">Nike-designed kits and Old English crest\u003c/a> have elicited much excitement, and the schedule promises a variety of celebratory nights, including Pride and Latino Heritage. The team’s inaugural season is already underway as the newest members of the National Women’s Soccer League, which \u003cem>The Guardia\u003c/em>n recently dubbed “\u003ca href=\"https://amp.theguardian.com/football/2024/may/01/nwsl-commissioner-interview-us-soccer-expansion-value\">the world’s most innovative league\u003c/a>.” With home games costing as low as $13 at San Jose’s PayPal Park (a fun venue with the world’s largest outdoor bar), there’s no excuse for missing out on any summer kicks. \u003cem>\u003ca href=\"https://bayfc.com/schedule/\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13957862\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957862\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848.jpg\" alt=\"A man in a gray and blue baseball uniform that reads 'Stockton' is in the middle of throwing the ball from somewhere in the infield\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-579843848-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stockton Ports shortstop Franklin Barreto throws to first base during the game between the Stockton Ports and the Bakersfield Blaze at Sam Lynn in Bakersfield, CA. \u003ccite>( David Dennis/Icon Sportswire/Corbis/Icon Sportswire via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/stocktonports/\">\u003cb>Stockton Ports\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>Not for meant for the casual bandwagoner, this sports excursion will require a day trip to Stockton. But, as the A’s official single-A affiliate, who have shown nothing but support to fans amid MLB’s failure to keep the green-and-gold in town, our neighboring franchise deserves some love. For years, the Ports have been overlooked as an out-of-market afterthought: Why watch minor leaguers when you have major leaguers nearby? Well, that reality has shifted: Why continue supporting a vapid owner when you have a friendly alternative nearby? Earlier this season, when Oakland sports fans held their own Fan Fest,\u003ca href=\"https://www.kqed.org/arts/13952437/oakland-as-fans-fest-jack-london-square-2024\"> the Ports became official sponsors\u003c/a> and provided donations to help make it happen. If that’s not the definition of being 10 toes down, I’m not sure what is. \u003cem>\u003ca href=\"https://www.milb.com/stockton/schedule/2024-04\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13957863\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957863\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700.jpg\" alt=\"two soccer players sign a colorful flag for fans in the stands after winning a nighttime game\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-2148930700-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Neveal Hackshaw and Johnny Rodriguez of the Oakland Roots sign a flag for fans after the U.S. Open Cup third round game between the Oakland Roots and El Farolito on April 16, 2024 at Pioneer Stadium in Hayward, California. \u003ccite>(Doug Zimmerman/ISI Photos/USSF/Getty Images for USSF)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/oaklandroots/?hl=en\">\u003cb>Oakland Roots\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>Perhaps the most socially conscious squad in all of professional U.S. sports, the Roots have \u003ca href=\"https://www.sfgate.com/sports/article/Are-the-Oakland-Roots-the-most-civic-minded-team-15661728.php\">put the community first since their 2018 formation in the Town\u003c/a>. Whether it’s collaborating with local artists and small businesses or cultivating a development team known as \u003ca href=\"https://www.instagram.com/project51o/\">Project 510\u003c/a>, the \u003ca href=\"https://www.kqed.org/news/11961286/oakland-roots-pro-soccer-team-raises-nearly-2-million-in-first-4-days-of-crowdfunding\">crowdfunded club\u003c/a> (which includes Jason Kidd, Marshawn Lynch, G Eazy and Billie Joe Armstrong as well as everyday Bay Area sports fans as part-owners) have been all in on hometown pride. You’re just as likely to see one of your favorite rappers performing at halftime, or casually attending a game on AAPI Heritage or Town Biz Night. Meanwhile CSU East Bay’s Pioneer Stadium is gorgeous, providing sweeping views of the Bay Area as an extra benefit to whatever’s going on between the sidelines. \u003cem>\u003ca href=\"https://seatgeek.com/oakland-roots-sc-tickets\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13956937\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956937\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-scaled.jpg\" alt=\"a woman soccer player jogs during warm ups before a game\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/cedwx-26693-1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Soul have been heralded for their play on the field, and their style off the field. \u003ccite>(Oakland Soul SC)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/oaklandsoulsc/?hl=en\">\u003cb>Oakland Soul\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>Not to be outdone, the Soul are \u003ca href=\"https://www.kqed.org/news/11915080/oakland-roots-soccer-club-to-start-new-amateur-womens-team\">the amateur women’s branch of the Roots\u003c/a> — with a growing buzz and fanbase of their own. Their funky, retro-inspired uniforms are worth snagging from Oaklandish. Currently, the team plays in the United Soccer League Network, with home games hosted at Merritt College, and will play one double header with the Roots at CSUEB. Unlike Bay FC, the Soul play in the USL W, a second-division women’s league one tier beneath the NWSL — in other words, the two leading women’s soccer teams of the region aren’t directly in competition with one another, so you can guiltlessly cheer on both at once. In 2025, \u003ca href=\"https://www.cbsnews.com/sanfrancisco/news/oakland-coliseum-roots-soul-soccer-teams-2025-officials-approve-deal/\">the Soul (along with the Roots) will be housed at the Oakland Coliseum\u003c/a>. \u003cem>\u003ca href=\"https://seatgeek.com/oakland-soul-sc-tickets\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13957864\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957864\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443.jpg\" alt=\"Lionel Messi of Argentina holds a giant trophy while smiling surrounded by his team after winning the Copa America Brazil 2021.\" width=\"1024\" height=\"683\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443.jpg 1024w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/GettyImages-1328080443-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lionel Messi of Argentina smiles with the trophy as he celebrates with teammates after winning the final of Copa America Brazil 2021 between Brazil and Argentina at Maracana Stadium on July 10, 2021 in Rio de Janeiro, Brazil. \u003ccite>(Buda Mendes/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/copaamerica/?hl=en\">\u003cb>Copa América\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>This isn’t a \u003cem>team\u003c/em>, per se — it’s a global phenomenon. Every four years, the biggest soccer tournament in the Western Hemisphere takes place in rotating host nations throughout the Americas. This year, the United States has been selected as the home of the famed cup — and Levi’s Stadium in Santa Clara has been deemed a national site for two games. With teams playing in cities across the country, Bay Area fans will be gifted with rare appearances from Brazil, Colombia, Ecuador and Venezuela for the oldest soccer tournament in the world (yes, older than the World Cup itself). \u003cem>\u003ca href=\"https://copaamerica.com/entradas/\">Tickets here\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13956934\" class=\"wp-caption alignnone\" style=\"max-width: 2560px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13956934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--scaled.jpg\" alt=\"an ultimate frisbee player runs for a score with frisbee in hand\" width=\"2560\" height=\"1707\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--scaled.jpg 2560w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/2023.06.10-22-LindsayBaloun-OaklandSpiders-_MG_00043--1920x1280.jpg 1920w\" sizes=\"(max-width: 2560px) 100vw, 2560px\">\u003cfigcaption class=\"wp-caption-text\">The Oakland Spiders are an ultimate frisbee team that play at Fremont High School in East Oakland. \u003ccite>(Julien Dagan @juliendaganphoto)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bayareafalcons/?hl=en&img_index=1\">\u003cb>Bay Area Falcons\u003c/b>\u003c/a>\u003cb> and \u003c/b>\u003ca href=\"https://www.instagram.com/oaklandspiders/?hl=en\">\u003cb>Oakland Spiders\u003c/b>\u003c/a>\u003c/h2>\n\u003cp>If the venerable spring-and-summer sports of baseball and soccer aren’t your jam, or you’re looking for a new spin on sunny weather outings, check out the Falcons (women’s and non-binary) and Spiders (men’s) professional ultimate frisbee teams. Both squads compete at East Oakland’s Fremont High School for home games. The Spiders — two-time national champs, currently led by rookie frisbeer, \u003ca href=\"https://www.youtube.com/watch?v=Ghz9Qey4Of8\">Raekwon Adkins\u003c/a> — have also graciously provided \u003ca href=\"https://www.instagram.com/p/C5mcdH-PWoa/?hl=en\">an ultimate frisbee explainer video\u003c/a> for the uninitiated. Admittedly, I’ve never attended a pro frisbee game, but with my favorite summertime team — formerly known as the Oakland Athletics — about to vacate the area, I’ll certainly be looking elsewhere to provide my loyal fandom. \u003cem>\u003ca href=\"https://www.falconsultimate.com/tickets\">Tickets here\u003c/a> (Falcons) and\u003ca href=\"https://oaklandspiders.com/collections/tickets_memberships\"> here\u003c/a> (Spiders).\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13956931/8-bay-area-sports-teams-and-games-to-see-this-summer-without-giving-john-fisher-a-dime","authors":["11748"],"programs":["arts_140"],"categories":["arts_1","arts_835","arts_13238"],"tags":["arts_10092","arts_1331","arts_9346","arts_16908","arts_1551","arts_21764","arts_5489","arts_1084","arts_21960","arts_4506","arts_22150","arts_585"],"featImg":"arts_13956941","label":"arts_140"},"arts_13957666":{"type":"posts","id":"arts_13957666","meta":{"index":"posts_1716263798","site":"arts","id":"13957666","score":null,"sort":[1715720422000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1715720422,"format":"standard","title":"8 Refreshing Bay Area Boba Shops to Help Beat the Summer Heat","headTitle":"8 Refreshing Bay Area Boba Shops to Help Beat the Summer Heat | KQED","content":"\u003cp>We are living in a golden age of boba in the Bay Area. In certain swaths of Berkeley, San Jose and Cupertino, you can find a boba shop literally on every block, and the sheer variety of drinks — from the cheese foam–topped to the nitro-chilled — has never been more robust.\u003c/p>\n\u003cp>Still, any true bubble tea connoisseur will tell you that beverage quality varies wildly from boba shop to boba shop — and, if I can say the quiet part out loud, the vast majority of Bay Area spots are mediocre at best. Unless you \u003ci>like\u003c/i> stale tapioca balls and excruciatingly sweet, watered-down tea made from powder mixes.\u003c/p>\n\u003cp>But listen: Friends don’t let friends drink bad boba. And because I care about you, dear reader, I’ve decided to share my running list of the best the Bay Area has to offer. As the parched, sun-soaked days of summer draw near, these are the spots where I’ll be posting up to quench my thirst.\u003c/p>\n\u003cfigure id=\"attachment_13957737\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957737\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg\" alt=\"Two boba drinks on a wooden table.\" width=\"1920\" height=\"1482\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-800x618.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1020x787.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-160x124.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-768x593.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1536x1186.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">TP Tea is a good choice for boba drinkers who want to be able to taste the tea. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>TP Tea\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2383 Telegraph Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>Here’s where I’ll remind you that the boba balls themselves are merely a \u003ci>topping\u003c/i>, and an optional one at that. A boba shop serving tea that doesn’t taste good on its own would never survive in Taiwan (or any serious tea-drinking country). And so the highest praise I can give to \u003ca href=\"https://www.instagram.com/tptea.california/\">TP Tea\u003c/a> is that it’s the kind of boba shop where you can order the most basic-sounding tea (say, the “Signature Black Tea”) with minimal (30%) sugar added and no toppings whatsoever — and the drink will taste good as hell. The tea drinks here actually taste like tea, including the elegantly smooth Tie Guan Yin milk tea, a contender for my favorite milk tea in the Bay.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s for good reason, then, that TP’s UC Berkeley location is by far the busiest boba shop on a couple-block stretch of Telegraph Avenue packed with six or seven others. (Also, “Taiwan Professional Tea” is the best name for a boba chain, hands down.)\u003c/p>\n\u003ch2>\u003cb>Asha Tea House\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2086 University Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://eastbayexpress.com/two-local-teashops-that-could-make-you-care-about-tea-1/\">As the story goes\u003c/a>, this Berkeley institution opened as a vehicle for evangelizing the pleasures of fine Asian teas, and offered a simple boba menu as just one part of that mission. But the boba drinks were so wildly popular, they quickly overshadowed all of the shop’s higher-end offerings. More than probably any other Bay Area boba shop, the focus at \u003ca href=\"https://www.instagram.com/ashateahouse/?hl=en\">Asha\u003c/a> rests squarely on the quality of the tea itself rather than on any bells and whistles. All of my favorites have been on the menu from day one: the potent, condensed milk–sweetened Hong Kong milk tea, which is delicious hot or cold, with or without boba. Or any of the seasonal fruit teas, which rely on no artificial flavorings. Instead, they’re just pure tea, supplemented with one of Asha’s pulpy housemade fruit purees. When available, the strawberry black tea and the Asian pear oolong are especially elite.\u003c/p>\n\u003cfigure id=\"attachment_13957738\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957738\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg\" alt=\"A mango smoothie topped with whipped cream.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dek Doi sells standard boba drinks, but its boba-adjacent Thai beverages — like the “Mango Sunset” — are where the Piedmont Avenue shop really shines. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Dek Doi Cafe\u003c/b>\u003c/h2>\n\u003cp>\u003cem>4125 Piedmont Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>It’s a testament to the beverage’s mainstream universal appeal these days that this little Thai cafe has a whole section of its menu dedicated to boba, which doesn’t have any traditional roots in Thailand. That said, \u003ca href=\"https://www.instagram.com/dekdoicafe/\">Dek Doi’s\u003c/a> boba drink selection is fairly basic, so you’d be better off choosing one of its boba-adjacent Thai drinks — like the “Mango Sunset,” which is just an S-tier exemplar of the kind of slushie mango smoothie that many shops sell. This version comes topped with whipped cream and crispy mung beans. Or try Thailand’s famous “\u003ca href=\"https://www.kqed.org/arts/13925310/dek-doi-cafe-pink-milk-thai-bl-oakland\">pink milk\u003c/a>,” or nom chompuu, which is made with red palm fruit syrup and resembles, and vaguely tastes similar to, a retro diner–style strawberry milk with tropical undertones. Note that the drinks here run sweet, but, like at any respectable boba shop, the sweetness level is customizable: For me, 50% was just right.\u003c/p>\n\u003cfigure id=\"attachment_13957746\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957746\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg\" alt=\"A creamy boba drink sits on a table in front of a pillow.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crème brûlée milk tea is one of Urban Ritual’s many excellent toppings-forward drinks. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Urban Ritual\u003c/b>\u003c/h2>\n\u003cp>\u003cem>488 Fell St., San Francisco\u003c/em>\u003c/p>\n\u003cp>Just when I got done saying boba isn’t all about all the toppings, here comes a boba shop that is, to a large extent, \u003ci>all about the toppings\u003c/i>. And yet I love it, unreservedly. Actually, the tea at \u003ca href=\"https://www.instagram.com/urbanritualcafe/?hl=en\">Urban Ritual\u003c/a> tastes quite good, and the texture of the boba itself is unimpeachable. But what sets the shop apart is its next-generation approach to creative flavor and topping combinations. The most obvious example is its signature crème brûlée milk tea, which combines black tea, cream, tapioca balls and crème brûlée — both the eggy pudding and the crunchy-smoky torched sugar bits. This is Urban Ritual’s greatest innovation: the way it introduces textures other than the classic “\u003ca href=\"https://www.kqed.org/arts/13897410/taiwanese-food-texture-q-boba-love-boat\">QQ\u003c/a>” chew of the boba.\u003c/p>\n\u003cp>And if you want to tell me that some of these drinks are more of a dessert than a beverage? You would be correct — but who is going to complain as long as they know that going in?\u003c/p>\n\u003cfigure id=\"attachment_13957748\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957748\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg\" alt=\"Two boba drinks — one green and fruity, the other one creamy — on a wooden picnic table.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teaspoon’s Corte Madera location might be the best boba option in the North Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Teaspoon\u003c/b>\u003c/h2>\n\u003cp>\u003cem>132 Corte Madera Town Center, Corte Madera\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13915004,arts_13957599']\u003c/span>\u003c/span>Marin County has long been a bit of a boba wasteland, as the big, trendy brands from Taiwan haven’t, to this point, seen the region’s \u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">small Asian population\u003c/a> as a worthwhile market. It was a happy day, then, when Teaspoon, one of the more well-regarded local (and now \u003ca href=\"https://order.teaspoonlife.com/\">national\u003c/a>) chains, opened a branch in a Corte Madera shopping plaza. Teaspoon’s offerings tend toward sweet and aesthetically pleasing, with creative flavor combinations that only occasionally veer into stunt beverage territory (there’s a line of Red Bull boba drinks??). They’re also undeniably tasty: The creamy, caramelly Black Sugar Assam is a well-executed take on the black sugar boba trend. And the “Grasshopper,” which combines lychee green tea and fresh cucumber juice, is fun and refreshing — a nod, perhaps, toward the kind of pepino agua fresca you might find at a local taqueria.\u003c/p>\n\u003ch2>\u003cb>Yifang Taiwan Fruit Tea \u003c/b>\u003c/h2>\n\u003cp>\u003cem>34133 Fremont Blvd., Fremont\u003c/em>\u003c/p>\n\u003cp>In some ways this may feel like a basic pick: This Taiwanese chain has had a foothold in Northern California for years now, with more than a dozen locations, and it’s been a minute since the brand was super-relevant on the Taipei scene. But what \u003ca href=\"https://www.instagram.com/yifang.cal/?hl=en\">Yifang\u003c/a> still does better than any other Bay Area chain is its fruit-flavored teas — whether it’s pineapple teas (made with housemade pineapple jam), old-school Taiwanese tastes like winter melon tea or lemon aiyu or, best of all, the shop’s signature Yifang Fruit Tea, which comes loaded fresh apple, orange and passion fruit, like a beverage and fruit salad all in one.\u003c/p>\n\u003cp>This is another spot where you’ll want to be careful about the sweetness levels, which vary widely from drink to drink. I’ve ordered the Yifang Fruit Tea at 0% sweetness and still found it to be plenty sweet enough!\u003c/p>\n\u003cfigure id=\"attachment_13957754\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957754\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes.jpg\" alt=\"Close-up of a man holding two boba drinks using boba totes made of twine.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicha San Chen’s hallmark is that it brews the tea for each individual boba drink to order. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Chicha San Chen\u003c/b>\u003c/h2>\n\u003cp>\u003cem>20688 Stevens Creek Blvd., Cupertino\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13904913,arts_13929494']\u003c/span>\u003c/span>This one is for the diehards — or at least for tea lovers who have about an hour to kill. The current title holder in the contest for buzziest Bay Area boba shop, \u003ca href=\"https://www.instagram.com/chichasanchen.norcal/?hl=en\">Chicha San Chen\u003c/a> touts its award-winning tea drinks, which are individually brewed to order using the company’s patented, very Third-Wave-esque “teaspresso” machines. Is it all a little bit precious? Sure. But it does make for tasty tea. Word to the wise: If you’re going to go through all the trouble of waiting in line for half an hour (and then \u003ci>another\u003c/i> half hour for them to make your drink), then you’d better be a person who appreciates the flavor of tea for tea’s sake — and you’d be well-advised to order one of the simpler drinks, so the taste of that tea actually shines through. I love the floral, slightly tannic, minimally sweetened honey osmanthus oolong in particular.\u003c/p>\n\u003cp>Bonus points for packaging that’s cute \u003ci>and\u003c/i> convenient: Every cup comes with a disposable \u003ca href=\"https://www.instagram.com/p/C13nPlqLXle/?hl=en\">boba tote\u003c/a> made of twine. But if you want to wait another six months for the hype to die down a bit, I wouldn’t blame you in the least.\u003c/p>\n\u003cfigure id=\"attachment_13957757\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957757\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg\" alt=\"A soy pudding drink with many colorful toppings.\" width=\"1920\" height=\"1439\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1536x1151.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The #8 combination at Soyful desserts is a hybrid of boba, soy pudding and chè. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Soyful Desserts\u003c/b>\u003c/h2>\n\u003cp>\u003cem>999 Story Rd., San Jose\u003c/em>\u003c/p>\n\u003cp>One of the joys of \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">San Jose’s vibrant, colorful drinks scene\u003c/a> is the way that Taiwanese, Chinese and Vietnamese influences have fused together to create their own unique, hybridized thing. \u003ca href=\"https://www.instagram.com/soyfuldesserts/\">Soyful Desserts\u003c/a> is probably the peak example of that synthesis, with its concise menu of Hong Kong-style milk teas, soy pudding drinks and shaved ice–laden Vietnamese chè. As the shop’s name indicates, the star here is the soy pudding (aka tofu pudding), a silky, refreshing treat equally beloved in Hong Kong, Taiwan and Vietnam. To experience this fusion in all its glory, try the #8 soy pudding combination, which comes filled to the brim with ginger syrup–soaked tofu pudding, shaved ice, basil seeds, pandan jelly, grass jelly, sweet red beans and probably a handful of other toppings I’m forgetting.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’m well aware that this is a “drink” that’s more solid than liquid — that it, in fact, constitutes a full meal in itself. But that doesn’t make it any less fun or delicious.\u003c/p>\n\n","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":1779,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":26},"modified":1716247299,"excerpt":"Because friends don’t let friends drink bad boba.","headData":{"twImgId":"","twTitle":"8 Refreshing Bay Area Boba Shops to Help Beat the Summer Heat","socialTitle":"The 8 Best Boba Shops in the Bay Area%%page%% %%sep%% KQED","ogTitle":"8 Refreshing Bay Area Boba Shops to Help Beat the Summer Heat","ogImgId":"","twDescription":"","description":"Because friends don’t let friends drink bad boba.","title":"The 8 Best Boba Shops in the Bay Area | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"8 Refreshing Bay Area Boba Shops to Help Beat the Summer Heat","datePublished":"2024-05-14T14:00:22-07:00","dateModified":"2024-05-20T16:21:39-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"best-boba-shops-bay-area-berkeley-cupertino-sf","status":"publish","sourceUrl":"https://www.kqed.org/arts/tag/summer-guide-2024","templateType":"standard","excludeFromSiteSearch":"Include","featuredImageType":"standard","sticky":false,"source":"Summer Guide 2024","articleAge":"0","nprStoryId":"kqed-13957666","path":"/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We are living in a golden age of boba in the Bay Area. In certain swaths of Berkeley, San Jose and Cupertino, you can find a boba shop literally on every block, and the sheer variety of drinks — from the cheese foam–topped to the nitro-chilled — has never been more robust.\u003c/p>\n\u003cp>Still, any true bubble tea connoisseur will tell you that beverage quality varies wildly from boba shop to boba shop — and, if I can say the quiet part out loud, the vast majority of Bay Area spots are mediocre at best. Unless you \u003ci>like\u003c/i> stale tapioca balls and excruciatingly sweet, watered-down tea made from powder mixes.\u003c/p>\n\u003cp>But listen: Friends don’t let friends drink bad boba. And because I care about you, dear reader, I’ve decided to share my running list of the best the Bay Area has to offer. As the parched, sun-soaked days of summer draw near, these are the spots where I’ll be posting up to quench my thirst.\u003c/p>\n\u003cfigure id=\"attachment_13957737\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957737\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg\" alt=\"Two boba drinks on a wooden table.\" width=\"1920\" height=\"1482\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-800x618.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1020x787.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-160x124.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-768x593.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1536x1186.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">TP Tea is a good choice for boba drinkers who want to be able to taste the tea. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>TP Tea\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2383 Telegraph Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>Here’s where I’ll remind you that the boba balls themselves are merely a \u003ci>topping\u003c/i>, and an optional one at that. A boba shop serving tea that doesn’t taste good on its own would never survive in Taiwan (or any serious tea-drinking country). And so the highest praise I can give to \u003ca href=\"https://www.instagram.com/tptea.california/\">TP Tea\u003c/a> is that it’s the kind of boba shop where you can order the most basic-sounding tea (say, the “Signature Black Tea”) with minimal (30%) sugar added and no toppings whatsoever — and the drink will taste good as hell. The tea drinks here actually taste like tea, including the elegantly smooth Tie Guan Yin milk tea, a contender for my favorite milk tea in the Bay.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s for good reason, then, that TP’s UC Berkeley location is by far the busiest boba shop on a couple-block stretch of Telegraph Avenue packed with six or seven others. (Also, “Taiwan Professional Tea” is the best name for a boba chain, hands down.)\u003c/p>\n\u003ch2>\u003cb>Asha Tea House\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2086 University Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://eastbayexpress.com/two-local-teashops-that-could-make-you-care-about-tea-1/\">As the story goes\u003c/a>, this Berkeley institution opened as a vehicle for evangelizing the pleasures of fine Asian teas, and offered a simple boba menu as just one part of that mission. But the boba drinks were so wildly popular, they quickly overshadowed all of the shop’s higher-end offerings. More than probably any other Bay Area boba shop, the focus at \u003ca href=\"https://www.instagram.com/ashateahouse/?hl=en\">Asha\u003c/a> rests squarely on the quality of the tea itself rather than on any bells and whistles. All of my favorites have been on the menu from day one: the potent, condensed milk–sweetened Hong Kong milk tea, which is delicious hot or cold, with or without boba. Or any of the seasonal fruit teas, which rely on no artificial flavorings. Instead, they’re just pure tea, supplemented with one of Asha’s pulpy housemade fruit purees. When available, the strawberry black tea and the Asian pear oolong are especially elite.\u003c/p>\n\u003cfigure id=\"attachment_13957738\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957738\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg\" alt=\"A mango smoothie topped with whipped cream.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dek Doi sells standard boba drinks, but its boba-adjacent Thai beverages — like the “Mango Sunset” — are where the Piedmont Avenue shop really shines. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Dek Doi Cafe\u003c/b>\u003c/h2>\n\u003cp>\u003cem>4125 Piedmont Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>It’s a testament to the beverage’s mainstream universal appeal these days that this little Thai cafe has a whole section of its menu dedicated to boba, which doesn’t have any traditional roots in Thailand. That said, \u003ca href=\"https://www.instagram.com/dekdoicafe/\">Dek Doi’s\u003c/a> boba drink selection is fairly basic, so you’d be better off choosing one of its boba-adjacent Thai drinks — like the “Mango Sunset,” which is just an S-tier exemplar of the kind of slushie mango smoothie that many shops sell. This version comes topped with whipped cream and crispy mung beans. Or try Thailand’s famous “\u003ca href=\"https://www.kqed.org/arts/13925310/dek-doi-cafe-pink-milk-thai-bl-oakland\">pink milk\u003c/a>,” or nom chompuu, which is made with red palm fruit syrup and resembles, and vaguely tastes similar to, a retro diner–style strawberry milk with tropical undertones. Note that the drinks here run sweet, but, like at any respectable boba shop, the sweetness level is customizable: For me, 50% was just right.\u003c/p>\n\u003cfigure id=\"attachment_13957746\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957746\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg\" alt=\"A creamy boba drink sits on a table in front of a pillow.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crème brûlée milk tea is one of Urban Ritual’s many excellent toppings-forward drinks. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Urban Ritual\u003c/b>\u003c/h2>\n\u003cp>\u003cem>488 Fell St., San Francisco\u003c/em>\u003c/p>\n\u003cp>Just when I got done saying boba isn’t all about all the toppings, here comes a boba shop that is, to a large extent, \u003ci>all about the toppings\u003c/i>. And yet I love it, unreservedly. Actually, the tea at \u003ca href=\"https://www.instagram.com/urbanritualcafe/?hl=en\">Urban Ritual\u003c/a> tastes quite good, and the texture of the boba itself is unimpeachable. But what sets the shop apart is its next-generation approach to creative flavor and topping combinations. The most obvious example is its signature crème brûlée milk tea, which combines black tea, cream, tapioca balls and crème brûlée — both the eggy pudding and the crunchy-smoky torched sugar bits. This is Urban Ritual’s greatest innovation: the way it introduces textures other than the classic “\u003ca href=\"https://www.kqed.org/arts/13897410/taiwanese-food-texture-q-boba-love-boat\">QQ\u003c/a>” chew of the boba.\u003c/p>\n\u003cp>And if you want to tell me that some of these drinks are more of a dessert than a beverage? You would be correct — but who is going to complain as long as they know that going in?\u003c/p>\n\u003cfigure id=\"attachment_13957748\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957748\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg\" alt=\"Two boba drinks — one green and fruity, the other one creamy — on a wooden picnic table.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teaspoon’s Corte Madera location might be the best boba option in the North Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Teaspoon\u003c/b>\u003c/h2>\n\u003cp>\u003cem>132 Corte Madera Town Center, Corte Madera\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13915004,arts_13957599","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Marin County has long been a bit of a boba wasteland, as the big, trendy brands from Taiwan haven’t, to this point, seen the region’s \u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">small Asian population\u003c/a> as a worthwhile market. It was a happy day, then, when Teaspoon, one of the more well-regarded local (and now \u003ca href=\"https://order.teaspoonlife.com/\">national\u003c/a>) chains, opened a branch in a Corte Madera shopping plaza. Teaspoon’s offerings tend toward sweet and aesthetically pleasing, with creative flavor combinations that only occasionally veer into stunt beverage territory (there’s a line of Red Bull boba drinks??). They’re also undeniably tasty: The creamy, caramelly Black Sugar Assam is a well-executed take on the black sugar boba trend. And the “Grasshopper,” which combines lychee green tea and fresh cucumber juice, is fun and refreshing — a nod, perhaps, toward the kind of pepino agua fresca you might find at a local taqueria.\u003c/p>\n\u003ch2>\u003cb>Yifang Taiwan Fruit Tea \u003c/b>\u003c/h2>\n\u003cp>\u003cem>34133 Fremont Blvd., Fremont\u003c/em>\u003c/p>\n\u003cp>In some ways this may feel like a basic pick: This Taiwanese chain has had a foothold in Northern California for years now, with more than a dozen locations, and it’s been a minute since the brand was super-relevant on the Taipei scene. But what \u003ca href=\"https://www.instagram.com/yifang.cal/?hl=en\">Yifang\u003c/a> still does better than any other Bay Area chain is its fruit-flavored teas — whether it’s pineapple teas (made with housemade pineapple jam), old-school Taiwanese tastes like winter melon tea or lemon aiyu or, best of all, the shop’s signature Yifang Fruit Tea, which comes loaded fresh apple, orange and passion fruit, like a beverage and fruit salad all in one.\u003c/p>\n\u003cp>This is another spot where you’ll want to be careful about the sweetness levels, which vary widely from drink to drink. I’ve ordered the Yifang Fruit Tea at 0% sweetness and still found it to be plenty sweet enough!\u003c/p>\n\u003cfigure id=\"attachment_13957754\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957754\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes.jpg\" alt=\"Close-up of a man holding two boba drinks using boba totes made of twine.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_totes-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicha San Chen’s hallmark is that it brews the tea for each individual boba drink to order. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Chicha San Chen\u003c/b>\u003c/h2>\n\u003cp>\u003cem>20688 Stevens Creek Blvd., Cupertino\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13904913,arts_13929494","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>This one is for the diehards — or at least for tea lovers who have about an hour to kill. The current title holder in the contest for buzziest Bay Area boba shop, \u003ca href=\"https://www.instagram.com/chichasanchen.norcal/?hl=en\">Chicha San Chen\u003c/a> touts its award-winning tea drinks, which are individually brewed to order using the company’s patented, very Third-Wave-esque “teaspresso” machines. Is it all a little bit precious? Sure. But it does make for tasty tea. Word to the wise: If you’re going to go through all the trouble of waiting in line for half an hour (and then \u003ci>another\u003c/i> half hour for them to make your drink), then you’d better be a person who appreciates the flavor of tea for tea’s sake — and you’d be well-advised to order one of the simpler drinks, so the taste of that tea actually shines through. I love the floral, slightly tannic, minimally sweetened honey osmanthus oolong in particular.\u003c/p>\n\u003cp>Bonus points for packaging that’s cute \u003ci>and\u003c/i> convenient: Every cup comes with a disposable \u003ca href=\"https://www.instagram.com/p/C13nPlqLXle/?hl=en\">boba tote\u003c/a> made of twine. But if you want to wait another six months for the hype to die down a bit, I wouldn’t blame you in the least.\u003c/p>\n\u003cfigure id=\"attachment_13957757\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957757\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg\" alt=\"A soy pudding drink with many colorful toppings.\" width=\"1920\" height=\"1439\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1536x1151.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The #8 combination at Soyful desserts is a hybrid of boba, soy pudding and chè. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Soyful Desserts\u003c/b>\u003c/h2>\n\u003cp>\u003cem>999 Story Rd., San Jose\u003c/em>\u003c/p>\n\u003cp>One of the joys of \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">San Jose’s vibrant, colorful drinks scene\u003c/a> is the way that Taiwanese, Chinese and Vietnamese influences have fused together to create their own unique, hybridized thing. \u003ca href=\"https://www.instagram.com/soyfuldesserts/\">Soyful Desserts\u003c/a> is probably the peak example of that synthesis, with its concise menu of Hong Kong-style milk teas, soy pudding drinks and shaved ice–laden Vietnamese chè. As the shop’s name indicates, the star here is the soy pudding (aka tofu pudding), a silky, refreshing treat equally beloved in Hong Kong, Taiwan and Vietnam. To experience this fusion in all its glory, try the #8 soy pudding combination, which comes filled to the brim with ginger syrup–soaked tofu pudding, shaved ice, basil seeds, pandan jelly, grass jelly, sweet red beans and probably a handful of other toppings I’m forgetting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m well aware that this is a “drink” that’s more solid than liquid — that it, in fact, constitutes a full meal in itself. But that doesn’t make it any less fun or delicious.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13957666/best-boba-shops-bay-area-berkeley-cupertino-sf","authors":["11743"],"categories":["arts_1","arts_12276"],"tags":["arts_1270","arts_14423","arts_6902","arts_22144","arts_10278","arts_1297","arts_1084","arts_22150","arts_22140"],"featImg":"arts_13957736","label":"source_arts_13957666"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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