Wrote about the rise of *Asian-style* afternoon tea in the Bay Area. www.kqed.org/arts/1398660...

You can now get Dominican food in San Jose! @tavos-kitchen.bsky.social with the report. www.kqed.org/arts/1398593...

Here's @tavos-kitchen.bsky.social on a San Jose bakery pop-up that sells 18 (!) different varieties of egg tarts, with more in the works. www.kqed.org/arts/1398489...

My latest recipe for Serious Eats. This is one of those dinners that actually comes together in 15 minutes (given you have leftover rice). The "secret ingredient" is the liquid from a can of pickled jalapeños that adds acidity to the dish www.seriouseats.com/mexican-frie...

The Lion Plaza shopping center is in many ways San José’s original Little Saigon. And since August, there’s been an exciting new addition: Bột Chiên, a stall specializing in its namesake dish — Vietnamese omelettes topped with fried rice cakes.

Big thanks to my editor @theluketsai.bsky.social for his help with this piece!

Here's a gift link for my first article in the SF Chronicle. The family behind Bo Ne Phu Yen opened up a smoky grilled sausage spring roll spot! www.sfchronicle.com/food/restaur...

My latest for SFGate www.sfgate.com/food/article...

“The more that I saw myself across different mediums, the more I was able to consider the cohesion between my creativity and self. It was like this spiritual awakening.” Read more about San Jose-based rapper and painter THEALLSEEINGEYE:

Owner Aleena Thomas got her start in the food business in 2023, when she quit her job as a program manager at Meta to open Bread Bae, a San José–based ghost kitchen operation focused on baked goods and chai from Kerala.

“America is considered a coffee country. There’s millions of people who are tea drinkers. I really want to get chai to where coffee stands.” Here's @tavos-kitchen.bsky.social on the first Kerala-style chai shop in the Bay Area — and maybe the entire U.S.? www.kqed.org/arts/1398193...

My first recipe for NYT cooking just dropped! Here's a gift link cooking.nytimes.com/recipes/7579...

San Jose might have solved the downtown conundrum faster than SF + Oakland; last year, there were 25M visits to downtown, up 1.4M from the year before. What's behind its success? Small businesses, incredible food, and community events ✍️ @tavos-kitchen.bsky.social www.coyotemedia.org/experimental...

Dove into the history of Downtown San Jose and its recent revitalization for Coyote Media (a new independent journalism publication that launched today!) www.coyotemedia.org/experimental...

Hey everyone. Just wanted to share a few of my recent articles. There's a corn and miso soup recipe; a story on aJordanian-Mexican fusion restaurant; and a list of my top 25 restaurants in and around San Jose, CA

Hey! Going to start posting a monthly thread of my published work. June and July stories include a dim sum rock show, a Mexican lasagna recipe, and a grilled stuffed arepa joint.

Check out my latest recipe!

Mole Negro is the final boss of salsas — it's time consuming and there's usually a minimum of 30 ingredients. I wrote an article for Serious Eats to make things less intimidating. Check out the history and science behind mole negro. www.seriouseats.com/mole-negro-r...

Here's @tavos-kitchen.bsky.social's latest find for @kqedfood.bsky.social: a late-night food stand in East San Jose that cooks Colombian-style arepas over a charcoal grill. www.kqed.org/arts/1397703...

Wrote about Aku's BBQ serving up smoky skewers, grilled onigiri, and warm miso soup across the Bay sf.eater.com/2025/5/2/244...

Here's @tavos-kitchen.bsky.social on a good Malaysian bento box spot in San Jose. www.kqed.org/arts/1397497...

Left my crisper draw ajar and now my cilantro is limp

The SF Chronicle's Top 100 restaurants project is back! Tap in for the first drop, featuring numbers 100 thru 51 👀 www.sfchronicle.com/projects/202...

Wrote my first recipe for Food & Wine! www.foodandwine.com/tlayuda-1170...

Had a lot of fun writing this one! Don't forget Pi Day is tomorrow!

Wrote about the art of deep-frying a burrito www.seriouseats.com/chimichanga-...

Balatro predicted an egg that gets more expensive forever, and nobody listened

"One day, I just decided to trick my mind into liking beans, and now I do." - White Lotus Season 3

Making tuna salad while listening to the "Classical music that slaps" playlist

According to @tavos-kitchen.bsky.social, this (amazing-looking!) aguachile from a San Jose food truck might be the spiciest dish in the entire Bay Area. www.kqed.org/arts/1397128...

My latest recipe for Serious Eats — Albondigas. It's a recipe that my mom learned from her grandmother with a few of my own additions www.seriouseats.com/albondigas-m...

Developed a Mexican-inspired wing recipe just in time for the big game www.seriouseats.com/spicy-mexica...

Had leftover Sichuan short rib soup so I transformed it into a dipping burrito situation with torched cheese

Wrapped up my upcoming chimichanga recipe for Serious Eats

My headphones died on my run today and the best my mind could come up with was Move Along by the All American Rejects on repeat

A new coffee pop-up in San Jose has built up a strong following for its pandan lattes and other espresso drinks based on traditional Indonesian desserts. @tavos-kitchen.bsky.social reports. www.kqed.org/arts/1396992...

Expanding my soup repetoire for the cold season — Taiwanese beef noodle soup with marinated eggs and homemade chili oil

Made fresh noodles for the first time. Tossed in a creamy tomato, bacon, and mushroom sauce

Anybody else have trouble writing when someone is looking over your shoulder?

Do you feel that sloppy Joe's aren't messy enough? If so, let me introduce the pambazo (a chorizo and potato sandwich with buns griddled in salsa). My recipe features a slaw made with jocoque. www.seriouseats.com/pambazo-mexi...

me: i have a bunch of anxiety rn brain: how bout a coffee me: idk sounds like a bad idea brain: iced coffee me: ok yeah that makes more sense

Wrote a guide on identifying and using dried chiles. Keep in mind that names can get a bit tricky since they vary by region. www.seriouseats.com/guide-to-mex...

My first published recipe was inspired by my worst kitchen injury (pouring boiling birria broth over my foot). My trick is adding a touch of gochujang www.seriouseats.com/birria-de-re...

Hot tip for Costco shoppers: This is EXCELLENT flour for bread baking, and is equivalent to King Arthur all-purpose (which is a bread flour, BTW), but for less than half the price. (Keep it under your hat, but the Kirkland flour is made by Central Milling, and is the same flour as their ABC+.)

Now that soup season is well underway, I'd like to share my pozole rojo recipe. I made gallons of pozole while testing this and I promise it's worth the effort www.seriouseats.com/pozole-mexic...

10-hour pulled pork

Add a kick to your grilled/roasted vegetables this Thanksgiving with Salsa Macha (a nutty Mexican chili oil). Especially good on carrots and broccoli www.seriouseats.com/salsa-macha-...

If you're making tamales this holiday season, check out my guide on making fluffy, flavorful masa www.seriouseats.com/tamales-reci...

Tried food from Nicaragua for the first time last night from a food truck park in San Jose, CA Nacatamal (left): Masa, pork, rice, tomatoes, chiles, and herbs Vigorón (right): Boiled yuca, cabbage salad, and chicharron

Noise canceling headphones. Fear canceling goggles. Emotion canceling ice cream.