Last Friday, I had the pleasure of sampling two Bay businesses that support local agriculture and farmers, the Oaxacan Kitchen Mobile in Palo Alto and Nombe in the Mission.
Bay Area people may have noticed the food truck movement is on the rise. This means more and more food entrepreneurs are basking in the opportunity to share their distinctive dishes, whether it be Korean tacos, organic Mexican food, delightful cupcakes or an impressive array of crème brûlée creations. Even last week, San Francisco unveiled promising news that would allow more food trucks to fill the streets.
One of my favorite places to follow the food trucks south of San Francisco is at Moxsie Street Eats. Usually every Friday, Moxsie, an online retailer of independent fashion, features one or two local food trucks for the lunch hour. For more information, check out Moxsie's Street Eats website and their Google calendar.
I have much gratitude for the variety of meals on wheels that have come through Palo Alto and for Moxsie’s continual efforts to support food truck visits. From fusion soft tacos to vegan friendly fare, the vibrancy of affordable dining options around downtown Palo Alto has changed for the better. I find the beauty of food truck meals is less focus on any elaborate service or having to wait for a table but rather more on savoring the tastes and smells of what is served on the spot. The likelihood of seeing your food prepared as you order is an extra plus. Also, inviting friends to join you on a walk to a food trucks adds to the communal vibe.
Oaxacan Kitchen Mobile Review:
The Oaxacan Kitchen Mobile originated from the Oaxacan Kitchen restaurant, previously located near California Avenue in Palo Alto. As someone who once dined at their old location, I remembered a cozy night with friends, undeniably fresh mole sauces and amiable service. According to their website, “We serve authentic Mexican food created with seasonal ingredients sourced from local purveyors. The ingredients that we procure from the farms and artisans at the various farmers' markets go directly in to our food.
The Oaxacan Kitchen Mobile is committed to the environment and offers sustainably raised and hormone-free meats. The seafood that we offer is sourced locally.”
Supporting local farmers is certainly a plus. Furthermore, this food truck uses recyclable, reusable or compostable for all food orders. From food containers to the utensils laid outside the truck, the Oaxacan Kitchen Mobile made true of its promise.
I visited the food truck with a few friends and it took 10-20 minutes for everyone to receive our complete orders. Even though the wait time was not as favorable for the hungry lunch crowd, the service was very friendly throughout and the staff made sure everyone received their orders.
My tacos, one roasted vegetables and one chicken, were very fresh and healthy tasting. At $2 a piece, I opted for the $6 taco meal, 2 tacos of your choice served with black beans and rice. My only suggestion for the owners is to include taco sauce and/or guacamole without customers having to request it.
I also ordered the roasted butternut squash tamale with zucchini, one of the vegan options of the day. The flavors were alarmingly fresh with tomato and sweet corn kernels inside. Tamales are $3.25 each.
My friend’s dish, enmolado with mole negro, crispy chicken with black mole sauce, was the tastiest of the bunch with abundant sauces (guacamole and mole) and a lasting spicy kick. This $7 dish is a must try, even if I cannot identify all the ingredients.
If anyone wants to satisfy their sweet tooth, try the churros. In what can only be described as perfect blend of cinnamon, sugar and dough, the dessert option was 2 for $3, served hot, crispy on the outside and splendid on the inside.
I caught a sip of my friend's refreshing horchata, a delicious blend of cinnamon and rice milk. This $2 beverage reminded me of a Taiwanese almond milk tea blended with chai tea ingredients. It paired well with the tangy flavors of the Oaxacan cuisine.
Try the Oaxacan Kitchen Mobile and be the judge for yourself if organic and local Mexican cuisine is worth a repeat. Facebook users can also check the truck's Facebook page for daily menus and locations.
Nombe SF Review:
Nombe SF, a Japanese-style izakaya or pub, is located in the Mission neighborhood of San Francisco. I have read and heard promising things about Nombe, led by the husband and wife team of Gil Payne and Mari Takahashi. Their website describes, "We offer Northern California’s seasonal, sustainable, and locally sourced tapas food along with over 75 brands of premium sake, organic Shochu cocktails, as well as eight Japanese and local beers on tap." That was enough to reel me in.
Earlier in the week, I booked my dinner reservations on OpenTable.com's website with no trouble picking my preferred dining time. For a Friday night at 8pm, the crowd was lively and laid-back. Lighting was dim and decor was retro.
Since my sake knowledge is limited, I asked our server for suggestions. She happily obliged with a recommendation for Sake Flight #2, Drunken Whale Crying for Oysters. This included small cups of Kubota Senju Junmai, Kikusui Junmai Ginjo - water and Suigei Tokubetsu Junmai. Each of the sakes were easy to sip and never overwhelmed the flavors of the small plates. If there was a sake standout, it was the Kikusui Junmai Ginjo. From the first sip to the last swallow, the taste was always light, refreshing and smooth as water.
The first plate was the edamame hummus and taro chips for $4. Imagine fresh chickpeas pureed with edamame and that's we got. Taro chips were lightly salted a great compliment to the dip. I made a mental note to tackle this appetizer in a future blog post.
The second plate of food, ebi shinjo (deep fried rock shrimp coated with bonito flakes) with aioli, was accidentally brought to our table. We happily tried it anyways. The flavors, reminiscent of crab cakes, were lightly breaded on the outside and warm on the inside. I especially enjoyed the aioli and scallions with shrimp bites. This dish was $12.
Equally tasty was the grilled eggplant with miso sauce. We were served two pieces for $4.
My favorite dish of the night was the karaage (fried chicken). The chicken was ungreasy, similar to Korean fried chicken and packed with flavor. Accompanying the chicken was a zesty, lemony and possibly fish sauce infused dipping sauce. The dish was so tasty - you would feel guilty if you did not lick your fingers.
The final dishes were the roasted soy marinated quail, served on a bed of greens with spring onion, mizuna, mint leaves and chili, for $12. It was very flavorful and heavy on the salt. The peppery arugula-like flavor of the mizuna paired well with the meat.
Notable Sides: We also had a side of miso soup and rice and wild nori (dried seaweed), at $4 each.
Overall, Nombe's visit was filled with tasty dishes all around and very friendly service. The owner came by at the end to see if we enjoyed our meal. I would revisit the place just for the fried chicken and to sample more sake and locally sourced small plates of food.
When you buy food from local businesses who provide local harvest, you get fresher ingredients, the satisfaction of supporting the local economy and reduce your impact on the environment. For a brief explanation on why people should consider buying locally, check out Local Harvest Inc.'s website. I will revisit this topic in future posts.
Until then, happy fooding!
Additional Links:
To learn more about the food trucks around San Francisco, check out Off the Grid’s website for daily updates. The variety of food trucks is astounding.
Nombe is accessible by BART. The closest station is 24th St. Mission. Using public transportation will spare you less time on the road and more time at the dining table.
For more information on making free online reservations to Bay Area restaurants, visit OpenTable.com. Best of all, you acquire dining points each time you make a reservation. These points can be exchanged for dining checks to use at restaurants registered with OpenTable. Registration is free.
Bay Area people may have noticed the food truck movement is on the rise. This means more and more food entrepreneurs are basking in the opportunity to share their distinctive dishes, whether it be Korean tacos, organic Mexican food, delightful cupcakes or an impressive array of crème brûlée creations. Even last week, San Francisco unveiled promising news that would allow more food trucks to fill the streets.
One of my favorite places to follow the food trucks south of San Francisco is at Moxsie Street Eats. Usually every Friday, Moxsie, an online retailer of independent fashion, features one or two local food trucks for the lunch hour. For more information, check out Moxsie's Street Eats website and their Google calendar.
I have much gratitude for the variety of meals on wheels that have come through Palo Alto and for Moxsie’s continual efforts to support food truck visits. From fusion soft tacos to vegan friendly fare, the vibrancy of affordable dining options around downtown Palo Alto has changed for the better. I find the beauty of food truck meals is less focus on any elaborate service or having to wait for a table but rather more on savoring the tastes and smells of what is served on the spot. The likelihood of seeing your food prepared as you order is an extra plus. Also, inviting friends to join you on a walk to a food trucks adds to the communal vibe.
Oaxacan Kitchen Mobile Review:
The Oaxacan Kitchen Mobile originated from the Oaxacan Kitchen restaurant, previously located near California Avenue in Palo Alto. As someone who once dined at their old location, I remembered a cozy night with friends, undeniably fresh mole sauces and amiable service. According to their website, “We serve authentic Mexican food created with seasonal ingredients sourced from local purveyors. The ingredients that we procure from the farms and artisans at the various farmers' markets go directly in to our food.
The Oaxacan Kitchen Mobile is committed to the environment and offers sustainably raised and hormone-free meats. The seafood that we offer is sourced locally.”
Supporting local farmers is certainly a plus. Furthermore, this food truck uses recyclable, reusable or compostable for all food orders. From food containers to the utensils laid outside the truck, the Oaxacan Kitchen Mobile made true of its promise.
I visited the food truck with a few friends and it took 10-20 minutes for everyone to receive our complete orders. Even though the wait time was not as favorable for the hungry lunch crowd, the service was very friendly throughout and the staff made sure everyone received their orders.
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| Lunch Specials |
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| Crowd Around the Truck |
My tacos, one roasted vegetables and one chicken, were very fresh and healthy tasting. At $2 a piece, I opted for the $6 taco meal, 2 tacos of your choice served with black beans and rice. My only suggestion for the owners is to include taco sauce and/or guacamole without customers having to request it.
 |
| My Two Taco Lunch |
I also ordered the roasted butternut squash tamale with zucchini, one of the vegan options of the day. The flavors were alarmingly fresh with tomato and sweet corn kernels inside. Tamales are $3.25 each.
 |
| Butternut Squash Tamale, Served Piping Hot |
If anyone wants to satisfy their sweet tooth, try the churros. In what can only be described as perfect blend of cinnamon, sugar and dough, the dessert option was 2 for $3, served hot, crispy on the outside and splendid on the inside.
 | |||
| As Fresh as Churros Get |
I caught a sip of my friend's refreshing horchata, a delicious blend of cinnamon and rice milk. This $2 beverage reminded me of a Taiwanese almond milk tea blended with chai tea ingredients. It paired well with the tangy flavors of the Oaxacan cuisine.
Try the Oaxacan Kitchen Mobile and be the judge for yourself if organic and local Mexican cuisine is worth a repeat. Facebook users can also check the truck's Facebook page for daily menus and locations.
Nombe SF Review:
Nombe SF, a Japanese-style izakaya or pub, is located in the Mission neighborhood of San Francisco. I have read and heard promising things about Nombe, led by the husband and wife team of Gil Payne and Mari Takahashi. Their website describes, "We offer Northern California’s seasonal, sustainable, and locally sourced tapas food along with over 75 brands of premium sake, organic Shochu cocktails, as well as eight Japanese and local beers on tap." That was enough to reel me in.
Earlier in the week, I booked my dinner reservations on OpenTable.com's website with no trouble picking my preferred dining time. For a Friday night at 8pm, the crowd was lively and laid-back. Lighting was dim and decor was retro.
 |
| Nombe's Entrance |
The page-long food menu featured most dishes under $15. The categories were appetizers, grilled items, fried items, salad items, small plates and rice sides. To taste the scope of the menu, an item was ordered from each section.
 | ||
| Nombe Menu, Click Image to Enlarge |
Since my sake knowledge is limited, I asked our server for suggestions. She happily obliged with a recommendation for Sake Flight #2, Drunken Whale Crying for Oysters. This included small cups of Kubota Senju Junmai, Kikusui Junmai Ginjo - water and Suigei Tokubetsu Junmai. Each of the sakes were easy to sip and never overwhelmed the flavors of the small plates. If there was a sake standout, it was the Kikusui Junmai Ginjo. From the first sip to the last swallow, the taste was always light, refreshing and smooth as water.
The first plate was the edamame hummus and taro chips for $4. Imagine fresh chickpeas pureed with edamame and that's we got. Taro chips were lightly salted a great compliment to the dip. I made a mental note to tackle this appetizer in a future blog post.
 |
| Edamame hummus and taro chips |
The second plate of food, ebi shinjo (deep fried rock shrimp coated with bonito flakes) with aioli, was accidentally brought to our table. We happily tried it anyways. The flavors, reminiscent of crab cakes, were lightly breaded on the outside and warm on the inside. I especially enjoyed the aioli and scallions with shrimp bites. This dish was $12.
 |
| Fried Rockshrimp with Aioli |
Equally tasty was the grilled eggplant with miso sauce. We were served two pieces for $4.
 |
| Grilled Eggplant with Miso Sauce |
My favorite dish of the night was the karaage (fried chicken). The chicken was ungreasy, similar to Korean fried chicken and packed with flavor. Accompanying the chicken was a zesty, lemony and possibly fish sauce infused dipping sauce. The dish was so tasty - you would feel guilty if you did not lick your fingers.
 |
| Karaage, Fried Chicken |
The final dishes were the roasted soy marinated quail, served on a bed of greens with spring onion, mizuna, mint leaves and chili, for $12. It was very flavorful and heavy on the salt. The peppery arugula-like flavor of the mizuna paired well with the meat.
 | |
| Roasted Soy Marinated Quail |
Notable Sides: We also had a side of miso soup and rice and wild nori (dried seaweed), at $4 each.
Overall, Nombe's visit was filled with tasty dishes all around and very friendly service. The owner came by at the end to see if we enjoyed our meal. I would revisit the place just for the fried chicken and to sample more sake and locally sourced small plates of food.
When you buy food from local businesses who provide local harvest, you get fresher ingredients, the satisfaction of supporting the local economy and reduce your impact on the environment. For a brief explanation on why people should consider buying locally, check out Local Harvest Inc.'s website. I will revisit this topic in future posts.
Until then, happy fooding!
Additional Links:
To learn more about the food trucks around San Francisco, check out Off the Grid’s website for daily updates. The variety of food trucks is astounding.
Nombe is accessible by BART. The closest station is 24th St. Mission. Using public transportation will spare you less time on the road and more time at the dining table.
For more information on making free online reservations to Bay Area restaurants, visit OpenTable.com. Best of all, you acquire dining points each time you make a reservation. These points can be exchanged for dining checks to use at restaurants registered with OpenTable. Registration is free.
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