November 2 of 2
My Friend Fernando & I are cooking together. Our Salsa Macha is in the SF Chronicle. Some X-Mas Tamal Details.
Hello friends,
After a festive few days, and some time away from my computer, I am looking forward to December and our busiest time of the year.
During Christmas time, we have offered tamales for pickup in San Francisco and in Oakland. This year will be no different. We will send out a link to you, our Newsletter subscribers first, so if you get to place your orders on December 1st, five full days before we release them to the public. We will have 4 (FOUR!!) pick-up dates. Tell your friends, share this newsletter and ask them to sign up. We will also have champurrado/atole, heirloom beans from Tamoa, salsas, salsa Macha, and more.
On Sunday December 4th, I am cooking a wonderful dinner with Jacob Croom of My Friend Fernando.
We wanted to create something festive and luxurious, so, inspired by Italian Feasts of the Seven Fishes, we put together a very seafood focused, pescatarian Mariscos Dinner. Reservations are available on TOCK, and service and beverages are included. We are hosting the dinner inside the main gallery room of the ICA in the Dogpatch, San Francisco. It will be fun. Let us host you and feed you some delicious food.
Our Salsa Macha was featured in the SF Chronicle Holiday food gift guide.
It is immensely humbling to be one of the fifteen products being featured in the gift guide. I am biased, but I strongly believe that our salsa macha is one of the best out there. Some have better packaging, some are larger, some are spicier. But I make each batch with incredible care and patience. I fry each chile just enough, to the point that it’s almost too toasty. I fry garlic, shallots, piloncillo, sesame, pepitas, all in batches, using high quality Salute Sante grapeseed oil. I fry and reduce apple cider vinegar to add acidity and depth. I build this salsa macha in layers, slowly building depth and complexity. If you haven’t tried it, you should give it a shot. It’s available Online, at Tahona, at Preserved, at Oaktown Spice Shops, and at Rainbow Grocery.
Pop-Up / Market Dates
FRI 12/2 - Pop-Up at Hammerling Wine, 1340 5th St., Berkeley. 3:00-7:00pm
First Fridays with Broc Cellars, Hammerling, Donkey & Goat. We will have Pork Chile Verde Tamales, Squash + Mole Negro Tamales, Black Bean + Hoja Santa Tamales, Seafood Pozole Verde y más! More info and menu to come soon. Add to Your Calendar
Sun 12/4 - Bolita & My Friend Fernando : Pescados y Mariscos Dinner, 901 Minnesota St. San Francisco, CA 94107. 6:00-8:30pm
Jacob Croom (My Friend Fernando) and I have wanted to cook together for a while now, and we putting together something delicious. We used the Feast of Seven Fishes as inspirations, and masa as the foundation. We will have an all Pescatarian dinner with beverages, service included $150 pp. Seating is Very Limited. Come Join Us!!
For more visual content, you can follow my Instagram @bolitamasa