Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland
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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
"title": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n",
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"excerpt": "Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n",
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"description": "Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n",
"title": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland | KQED",
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"headline": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. And you join us on the journey to find the answers.",
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"order": 3
},
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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": {
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"source": "kqed",
"order": 12
},
"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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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