Salt Fat Acid Heat: Cookbook Launch Party

In February, I heard about a new cookbook called Salt Fat Acid Heat (SFAH) that was going to be published in a few months. In this book, the author, Chef Samin Nosrat, another Chez Panisse alumni explains how using these four elements properly can help anyone become a better cook. Chef Nosrat describes how salt enhances flavor, fat carries flavor and provides texture, acid balances flavor, and controlling heat creates texture. I was immediately intrigued because I wanted to learn the simple science of this and be able to rely less on recipes.  
The cookbook has actually taken Chef Nosrat five years to write and it has finally been released. To celebrate, Chef Dominica Rice threw a party at her restaurant Cosecha in Oakland today. Chef Nosrat and artist Wendy MacNaughton were present to sign books. MacNaughton includes tons of illustrations that makes the book fun and appealing. They were both friendly and down to earth people and meeting them was an honor.  
What kind of party doesn’t provide good food? Not this one. Chef Rice not only hosted this event, but she and her crew catered delicious food. They served chicken tamales, as well as nettle and corn tamales.  
They also served duros, the Mexican puffed wagon wheels. With a little lime and chili sauce, I couldn’t stop munching on these.
The one recipe we got to try from the SFAH cookbook was the Green Goddess Dressing which was used as a dip for the fresh jicama. I can’t wait to make this.
To drink, we had delicious horchata and cucumber lime agua fresca. I really wish these were in the cookbook. Chef Rice… When are you writing a cookbook?  
I have browsed the book and am super excited to go through this cookbook page by page from beginning to end and be able to use SFAH properly in my own cooking.  
Today was a great day! Congratulations Chef Nosrat and thank you Chef Rice

Taco Trucks: Two for One

You can find tons of taco trucks up and down International Boulevard in Oakland, but some that stick out are the ones from Taqueria Sinaloa. I went to Taqueria Sinaloa with a friend and my niece for a light lunch one Sunday afternoon. The north side of the parking lot has the truck that serves fish tacos and the south side of the parking lot has the truck making traditional meat tacos. Since we wanted to try both, my friend and I each stood in different lines.
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I stood in line for the meat tacos. My favorite tacos are al pastor which is marinated pork. I like them because they are very saucy and flavorful. My niece likes carne asada which is steak so I got her one of those. Typical street tacos are small, but you can’t complain at $1.25 each. I also enjoy munching on the radishes, carrots, and peppers.
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My friend picked us up some fish tacos to try. I was expecting a large piece of fish that is battered and deep fried. The ones we got had small chopped pieces of grilled fish mixed with salsa. I thought these $1.50 fish tacos were really impressive. I even enjoyed them more than my pork tacos which is saying a lot.
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Taqueria Sinaloa serves a variety of drinks including agua fresca. My niece ordered strawberry and I got pineapple. They were refreshing like they are supposed to be. My friend also picked up a horchata, rice milk. She really enjoyed it especially with the abundance of cinnamon flavor.
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There are a lot of taco trucks out there to try, but Taqueria Sinaloa is one that should be on top of your list. They also have a large amount of open air seating which makes things fun and feel like you are part of a community.
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