There are a few things one shouldn’t attempt after a large meal, one of them that comes to mind is swimming. The other, not quite as obvious is making a blog entry. I’m a bit muddled by the intake of El Salvadorian food, really good El Salvadorian food. I’ll take it slow and we’ll see if we can make sense of this wonderous spread.
I am by no means an authority of people and food south of California’s border. But I do enjoy a good meal and am interested to see what others have to offer. One of the things I notice about our local El Salvadorian eateries is their Pupusas (hand made somewhat thick corn tortillas stuff with cheese/pork/beef/chicken and then grilled with manteca (pork fat). These are about 4 or 5 inches across and are absolutely delightful. Something else comes to mind are their tortillas, they tend to be a thicker more homey type rig. A far cry from those dry paper thin things in the grocery store. I keep having to tell myself that a lot of what we try here has to have been “americanized” to some degree. Even so, it’s worth our time to go see.
Years ago (more than 12) La Bamba was started by a woman (no, I don’t know her name. I’m sorry) and she was awesome. The food drew us in from all over. Then not too long ago, maybe 4 or so she packed up (a disagreement of some kind with a co-owner) and moved a block North. We followed and all was well. At that point going to La Bamba just wasn’t on our path. Taqueria Familiar was the place to be, pupusas and carnitas for all! Well, within the last month or two I’ve been fed about 4 really nasty meals in a row. The Guac is some runny evenly green stuff that tastes ‘funny’, burritos have had just rice and a few beans and the nachos don’t have much going on at all.
Last week I decided to try La Bamba, it had been many many years, it looked lonely. I ordered what you see above, and I ordered the same today. They look the same and taste the same, excellent. Since I have to eat most every day, it’s nice to be able to count on your food being there for you.
The carnitas were perfect, salty chunks of pork all chewy and yummy. The rice was unexpectedly good. It has a yellow tint to it and a nice warm flavor, maybe chicken bouillon of some kind? And I liked the idea of slivers of avacado with shredded lettuce topped with very thinly sliced red (not green and weird) tomato. A squeeze of that nice little lime and you’re set. I usually get whole pinto beans, but I felt giddy and wanted the refried. A sprinkle of Monterey Cheese and off you go. Not pictured here are the home made corn tortillas. Again, these are about a 1/4″ thick with nice fresh grill marks. Nearly a meal by themselves they push this platter into at least several meals.
Here we find Big D’s Grilled Chicken Combination Plate. If you look you can see the whole pieces of chicken, not just shredded or chunked. Real, whole, grilled chicken pieces with grilled onions. Yeah … and he opted for the whole pinto beans.
For Today’s lunch, Dr. Biggles gets the Clean Plate Ranger award (whar’s muh logo Meathead?). Big D ain’t hip to the avacado & salad fixins.
Taqueria La Bamba
12345 San Pablo Avenue
Richmond CA 94805
510 235 2288
Manteca = also a nice place to go camping, and a great Dizzy song.
Manteca for camping? Ain’t that out in the central valley? Wouldn’t you rather spend your time up in the Sierras or at the beach er somethin’?
Dr. Biggles deserves that Clean Plate Ranger Award ~ he even squished the liv’n juices out of the limes that were included on his plate. I was kind’a worried when he was doing that. While he squeezed a lime he kept saying in a deep throated gravely voice “hmmmmmmm limmmmmmmes!” That is why I stoped eating, cause I was about to go to the side of my plate where the limes were located ~ no tell’n what would have happened if I would have touched one of them!!! I could just hear him sceaming “NOOOO ~ MY LIMMMMMMES!”
Big D
Oh wow. That place has been starin’ at me for years. Such great signage I thought for sure the food would be awful.
We’ll check it out this weekend. Woot!
Yeah man, that sign hails back from when it was Andy’s Oak Pit. When you go inside check out the brick grilling area behind the cash register. I think it might be painted, but that is where they had the oak fire grilling pit.
Ya know, I forgot to mention that it took a long damn time to get our plates. That can’t be the norm, I think they were just running behind that day.
manteca is hot. and, for the most part, quiet…it’s been a few years since i’ve been there, though,
princess of carnitas
Guy; last night, E and I made Yorkshire pudding with rendered duck fat. We had thought of making them with manteca but this just blows manteca out of the water. WAY out of the water.
Sing Yay for duck fat. I’m also a big fan of goose fat. It has a higher moisture content than lard does, spatters when hitting a hot griddle.
Had a neighbor when I lived in Manteca, who made us Pupusas…they were absolutely to die for. She also made something with shrimp in it, cocktail or something on top pupusas…also to die for. Been trying to recreate that experience ever since. I’ve almost recreated the cabbage/cilantro/oregano/lime/vinegar topping she made and I use them in home made fish tacos. I’m thinking el salvador would be a lovely place to learn to cook. I wish I had visited Richmond and La Taqueria. We now live in Georgia and are hard pressed to find delicious authentic home made tasting mexican/el salvarian …or actually any ethnic food to speak of.
Hey Robyn,
This area is absolutely rich in Pupusas. Although, I did run in to a guy from El Salvador the other weekend and he said we ain’t got nothin’ compared to E.S. You can get anything you want in those suckers, whereas here you get a few meat choices and that’s about it. Ah well, at least it’s still worth eating.
Biggles
well i didn’t quit injoy the food because it didn’t look clean it looked like it was left over food and i rather go and eat at taqueria la bamba at old middlefield road and i would not take my family and friend there they would say the samething as me
Hi Yadira,
I’m sorry you didn’t enjoy your visit. It’s never fun when your meal isn’t enjoyable.
However, the distance between Old Middlefield Road and Richmond is over an hour drive. I am most certainly not going to drive over an hour in Bay Area traffic for a Mexican meal.
If I were going to drive some distance, it would be to the mission in San Francisco. Oh yes.
Biggles
I love the food alot alot alot alot alot alot alot alot alot alot alot alot!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!11111111111111
Does anyone remember the secrets of why Andy’s oak pit hamburgers were so unique ?
Hey,
Not specifically, other than being cooked over a real charcoal fire. Man, that was a while ago, eh? I visit Pup Hut now for my mesquite grilled burgers, yum.
Biggles