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Over the weekend, I got brunch at La Guerrera's Kitchen in Oakland. Brunching here felt like eating food cooked by my mom and abuelita.

Over the weekend, I got brunch at La Guerrera’s Kitchen in Oakland with Vero. We were missing our family and were craving some home-cooked Latino food right after our sauna. The food here filled that void; it felt like we were eating food cooked by our mom and abuelita.

I remembered La Guerrera’s Kitchen from an event I attended in San Francisco for La Cocina. They served the pozole at the event, but I haven’t had it since the pandemic started. Their pozole at the event was amazing and kickstarted my pozole phase.

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I never really had pozole growing up, but in the Bay Area I’ve been a pozole fiend! I’ve discovered that I prefer Green Pozole over Red Pozole. I’ve also learned that I enjoy chicken over pork pozole.

La Guerrara’s Kitchen is located in Swan’s Market in the space formally occupied by Cosecha. They moved from Fruitvale to Oakland’s Swan Market. It was a bit harder in the past to drive to Fruitvale, but Oakland is an easy drive/commute from San Francisco for us.

La Guerrera’s Kitchen is a mother-daughter team that started from humble beginnings at the mercados in Guerrero to selling delicious tamales across the Bay (since 2002). They are located in Swan’s Market in Old Oakland.

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They specialize in serving their favorite recipes from their native Guerrero, specializing in tamales, pozole, and barbacoa, all from traditional family recipes.

The barbacoa is also delicious, and I would recommend it. The meat was super tender. The rice was a perfect pairing with the saltiness of the barbacoa.

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April Inflation Update Inflation is decreasing. Why doesn't it feel better? Note: I visited my parents in San Diego this weekend; this week's post is lighter than others. Inflation is Decreasing If we look at the latest U.S. Bureau of Labor Statistics report, inflation is decreasing. The Fed Funds Rate and Inflation

Cultural appropriation in Mezcal and Tequila In this week's newsletter, we'll dive into this spicy topic of cultural appropriation. These questions and feelings always come up when I order my weekly margarita. Over the last year, I've had mixed feelings whenever I order Mezcal or Tequila. I started analyzing my feelings by questioning the brand authenticityIn all honesty, with the looks of these older pictures, I’d say it’s time to prepare green chile pozole (pozole verde) right now! I love it so much and I don’t know why I wait so long. I may just have to add it to my menu this week. As many of you know, I have worked at the Hispanic Kitchen site developing recipes for the past few years. It has been such a wonderful experience for me. The site grew so much in the past 4 years that it is currently moving once again to a larger platform as we speak(or type). What this means is that, until the dust settles, many of my older recipes are not available on the site. So I am recovering some of my more traditional Mexican favorites and adding them to my site. In doing so, I am also giving them a little make-over to say with new pictures, in some cases. This recipe can easily be prepared with strictly chicken instead of pork. Or often times, the chicken and pork are both used.

Before I purchased my Vitamix power blender, I had to strain the chile sauce. You may have to blend it for a few minutes to achieve a smoother sauce. If not, I suggest straining it before adding it to the soup base.

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I had no radishes for my pozole today. So to add color and a little more heat, I added some sliced Fresno chiles.

Tips~ Again, just as I stated in the red chile pozole recipe, you could also add 2 trotters(pig’s feet) to the simmering pork. I don’t add them, as my husband is not a fan, lol!

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