These three finds represent the range of different cuisines available in San José. The vibrant culinary scene in San José includes great options at affordable price points.
Tanchito’s is a no-frills, great eats gem of a restaurant that specializes in authentic El Salvadoran cuisine. Whenever I have cravings for rich, savory comfort food, I head over to Tanchito’s for a platter of pupusas garnished with pickled vegetables and homemade chili sauce.
Pupusas are thick griddle cakes made of cornmeal or rice flour and could be filled savory ingredients such as cheese, chicken, pork, or squash. Another one of my indulgences would be the plantanos frittos (fried bananas) served with a dollop of cream. and a side of beans. This is one of my ultimate cheat meals, so I usually share with a friend, or box the leftovers and nibble throughout the day.
When I miss fresh fish, my sushi lunches, and hot oden, I order all my favorite bentos at the local Japanese market. Marukai (Cupertino) carries pre-made sushi with scrumptious salmon and sweet tuna chunks in elegant take-out containers.
Oden is one of my favorite winter soup preparations with assorted fish cakes, light soy, and fluffy tofu beancurd pouches filled with glutinous rice. Whenever I return home from work, I usually grab my oden kit and gradually develop my stock with organic Kikkoman soy sauce and a bonito (fish) flakes, leeks, enoki mushrooms, and other root vegetables (potatoes, carrots, radishes, yams) I could find in the refrigerator.
Ever since I started working from home and ordering groceries online, I have been sampling so many different grocery store chains across the country. One of the local gems in the Bay area is Grocery Outlet Bargain Market. At this store, customers are able to find organic produce in season at very affordable prices. Unlike the traditional big box retailers, this chain carries regional, surplus and limited edition products.
When those products are sold out, they disappear. My favorite part about grocery shopping is the discovery of new ingredients and the possibility to innovate in the kitchen.
Lilly C. Lew Ph.D. 