Monday, March 19, 2018

Bread and Sugar: Pan Dulce from El Pueblo

Posted By on Mon, Mar 19, 2018 at 7:00 AM

Clockwise from top: cheesecake, oreja, concha, cinnamon concha and elotito. - PHOTO BY AMY WALDRIP
  • Photo by Amy Waldrip
  • Clockwise from top: cheesecake, oreja, concha, cinnamon concha and elotito.

When fire shut down El Pueblo Market on Broadway in Eureka, it left a sweet roll-sized hole in our hearts and stomachs. While we wait for the market and its wall of baked goods to reopen — soon, we hear, though there's no firm date — we're feeding our pan dulce cravings at its Redwood Acres kitchen, tucked in the right side of the main building (3750 Harris St., Eureka).

Knocking and entering the side door with the pastel El Pueblo sign taped to it feels like visiting a sort of carb speakeasy. You might have to call out for someone to come out from the back, be it owner Engelberto Tejeda or another baker, but that gives you time to browse the rolling racks that nearly fill the tiny storage space.


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Friday, March 2, 2018

A Mess of Ribs

Posted By on Fri, Mar 2, 2018 at 1:48 PM

Digging into a rack of ribs. - PHOTO BY SAM ARMANINO
  • Photo by Sam Armanino
  • Digging into a rack of ribs.

If fighting over politics isn't intense enough for you, may I suggest ribs? Even within the guidelines of competition judging, our personal and regional aesthetics make the whole business like drawing from a deck of wild cards. Still, the pros will generally tell you that for competition ribs, the meat should cling lightly to the bone, tender but not slipping off by itself.

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