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Expand your horizons with these variations on Chinese food in San Francisco

Outside of China, Chinese food ventures far beyond Americanized dishes like chop suey and General Tso’s Chicken. This remarkably versatile cuisine – born of centuries of immigration, persecution, and scarcity – has been reinvented repeatedly as required by custom and circumstance. Here we explore the history of three very different cultural takes on Chinese food, and where you can find them in the Bay Area.

A few featured dishes of Red Hot Chilli Pepper restaurant in San Carlos, Hakka noodles, left, gobi manchurian, center, and spicy paneer, right.

A few featured dishes of Red Hot Chilli Pepper restaurant in San Carlos, Hakka noodles, left, gobi manchurian, center, and spicy paneer, right.

Nicola R Parisi/Nicola Parisi

For Mission resident Saptarshi Guha, who developed his

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New San Angelo Mexican restaurant reminds you of abuela’s house

SAN ANGELO — Walking into this restaurant reminds you of your abuela’s house — the smell, the music, the hospitality.  

La Toxica restaurant opens in San Angelo

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A señora greets you  and lets you get a taste of her fresh made tortillas or menudo to make sure the flavor is right.

“Tienes hambre?” she asks, because grandmas always make sure you have a full belly. 

When you step through the doors of La Toxica, familiar scents of chicken tortas, pastor taco meat and charro beans can make you forget it’s not abuela’s house.

Yazmin Ramirez

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