Occidental 2016

South San Francisco

Wonderful: Hunan Cuisine in Millbrae

Hunan Smoked Pork & Leeks.

I've been to two restaurants in Silicon Valley, and one was a very good Chinese restaurant in Palo Alto. We got down to Millbrae and just used our instincts. Pretty happy, to say the least, with this choice. I bet there's at least a dozen other great Chinese restaurants in the area.

Hunan ground pork appetizer/condiment, ground pork with hot and mild chiles, garlic, and salt.

I simply sprinkled some of the pork condiment on everything. Here's the first dish: Smoked Pork and Leeks, possibly my favorite of this regional cuisine. 

Although this--Lotus Root with Pork--is probably my new favorite. Chiles, ginger, garlic, and a rich meat broth.

Hand made noodles with chicken and cabbage. Not much seasoning here, again with a rich meat broth, probably a blend of chicken and pork, judging by the flavors. Astonishing to me that we just happened to pick a Chinese restaurant serving hand-made noodles, given how rare that was to find just a few years ago. I certainly love the result.

Wonderful

270 Broadway, Millbrae, CA 94030

(650) 651-8888

Santo Coyote in the Fruitvale neighborhood of Oakland

Huaraches con nopales at Santo Coyote.

 At 4806 International in Oakland, Santo Coyote is at the Southeastern edge of the Fruitvale neighborhood, but given the fact they've got such high calibre chops here, and is practically next door to the fabulous Paisa, this one block is one of the lesser known culinary hotspots of the Bay Area.

Very fresh salsa rojo with ripe fruit. Housemade tostadas.

Birria (goat) plate with freshly made yellow corn tortillas.

As far as I know, Santo Coyote's the only restaurant in the Bay Area serving Birria on weekdays. Usually rich goat and lamb dishes, pozoles and menudas are only served on weekends. The birria was goat cooked slowly for hours, served with a rich chile-based sauce, tender and falling apart. Perfect frilojes, and rice cooked in a rich meat based stock.

But if you're a vegetarian, these huaraches have no meat (possibly manteca, though). Sauteed nopales & onions cover a freshly cooked huarache, topped with lettuce, tomato and sour cream. Perfectly executed, cold ingredients place atop hot ones, a compelling mix of aromas, flavor and texture.

Before shot.

And after. We were stuffed. Plenty of leftovers to share with friends. Can't wait to return to check out their mole and pipian dishes.