PARTICIPATING CHEFS


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Vendor participation for 2018 has closed.


Learn more about the businesses born at La Cocina

All the businesses listed below will be participating in the festival.

Reem’s

Reem's is an Arab street corner bakery that connects people across cultures and experiences through the warmth of bread and hospitality.

We believe in the power of food to build strong resilient community. Our vision is to be an anchor space that provides good jobs, delicious, nourishing food, and a home to many.

Katletki

Katletki is an immigrant woman owned business with a mission of bringing healthy Slavic cuisine for America to enjoy at home and on the go.
We handcraft our products with no-food-waste mentality. We believe in balanced meat/veggie diet.

Old Damascus Fare

Rawaa Kasedah, her husband Mohammed Aref Rawas, and their four children first arrived in the United States in 2015.

Originally from Damascus, Syria, making delicious food comes naturally to this family.

Learn more about how Rawaa and her family started Old Damascus Fare here.

Teranga Juice

TERANGA is on a mission to create refreshing and healthy drinks handcrafted in small batches using baobab and other unique ingredients from around the world. Our juices are both flavorful and nutritious, and can be enjoyed on-the-go or just simply sitting at home with family. TERANGA is part of the movement to get away from industrialized, engineered foods and back to foods that are natural and wholesome.

Pinky and Red’s

Bernadine and Chef Sicily, aka Pinky & Red, a mother-daughter team, serving “Delicious Goodness on a Sandwich”.

A Girl Named Pinky

A Girl Named Pinky is dedicated to delivering custom cakes and desserts for special occasions in the SF Bay Area.

El Pípila

El Pípila is led by a trio of women, mother Guadalupe Guerrero and her two daughters Brenda & Alejandra.

El Pípila is an established food vendor, based in the bay area serving authentic Guanajuato artisanal cuisine in several locations; including a temporary commercial space in the Financial District, street food markets, and through its catering services. Our dishes are created from traditional recipes passed from generation to generation, offering an original taste of Guanajuato, the heart of Mexico.

Mission Moricua

Mission Boricua prides itself on Puerto Rican flavors, that offers a taste of her Puerto Rican heritage by offering a Delicious experience. She serves traditional street food of Borinquen to the local community.

The party starts with the delicious rich flavors served by our passionate cook, Rosie Ortiz who is born & raised in San Francisco, CA. Staying loyal to her roots, Rosie's passion for her heritage is expressed through her menu items.

Noodle Girl

Noodle Girl is a fresh modern Vietnamese food concept born in the San Francisco Bay Area, straddling traditional Vietnamese food fused with California-fresh and light tastes. Recipes feature garden-fresh produce, bright flavors, and high-quality ingredients – local and organic when possible.

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Los Cilantros

Los Cilantros Restaurant at La Peña offers a unique experience of Mexican food in the Bay Area, focusing on community, high-quality service and ingredients, and delicious, authentic and accessible Mexican specialties.

Chef/owner Dilsa Lugo brings her vast experience in restaurants and farming to offer a selection of home-style Mexican dishes, all made from scratch, that highlight family recipes and the beauty of responsibly and locally-sourced ingredients.

Minnie Bell’s Soul Movement

Recently named a 2017 Rising Star Chef by the San Francisco Chronicle, Fernay McPherson learned to cook from her late grandmother Lillie Bell and great aunt Minnie. Fernay's family arrived in San Francisco during the Great Migration as part of the relocation of more than 6 million African Americans from the rural South to cities in the North and West. They left in search of new homes and they brought their recipes. Using traditional family recipes, Minnie Bell’s menu offers up delicious home-style food, combining soulful flavors and southern comfort.

Endless Summer Sweets

Endless Summer Sweets, led by Antoinette Sanchez, exists to revive the kid in you, bringing back memories of the neighborhood fairs with family and friends. We commit to using local ingredients, whenever possible, and offer fun, fair food, at its finest.

El Huarache Loco

What began as a search for the tastes of home quickly transformed into suc­cess when Chef Veronica Salazar launched El Huarache Loco in 2005 from La Cocina’s incubator kitchen in San Francisco’s Mission District. With a belief that she could make a living doing what she loved, Chef Salazar launched El Huarache Loco, bringing the colors and flavors of Mexico City to the San Francisco Bay area.

Nyum Bai

At Nyum Bai, we will take you through beautiful and vibrant Cambodia - celebrating its cuisine and the forgotten good times of the Golden Era. Our food captures classic Khmer dishes that we grew up eating. With our pastes, sauces and pickled vegetables made from scratch, we strive for a traditional, yet a modern touch.

Bini’s Kitchen

Binita Pradhan, the owner and chef of Bini’s Kitchen is a native of Kathmandu, Nepal. She brings years of experience working in the Nepali Food Industry and is proud to be the one and only Nepalese Catering company in San Francisco. Bini’s Kitchen brings Nepalese Soul food from the foothills of Himalayas to San Francisco. From the home ground spices, traditional preparations and local ingredients, everything is made with love and passion.

Alicia’s Tamales Los Mayas

Alicia’s Tamales Los Mayas (ATLM) knows that the best tamales are stuffed with love, and that the best people are stuffed with Alicia’s tamales. As a company, ATLM offers the best in tamales and Mexican cuisine, handcrafted with authentic Mexican sazón and uses the freshest and highest quality ingredients available. And, of course, there is the most important touch of all—love.

El Buen Comer

Born in Mexico City, Isabel Caudillo cooks the food she was raised with, the richly flavored dishes of her childhood. At the heart of her menu are guisados, the staple of Mexico City homecooking. Slow-cooked, earthy sauces stewed with meat or a vegetable, they are served alongside rice and beans. Isabel serves dishes that have defined comfort food for generations of Mexicans.

El Mesón de Violeta

Carmen is the chef owner at El Mesón de Violeta. Her business specializes in artisan hand made empanadas and Latin American inspired catering. She is originally from Chile. She has been in the food industry in different capacities, here in the USA as well as her own country for several years; cooking, learning and training young aspiring cooks.

Crumble and Whisk

Crumble & Whisk is the climax of a lifelong passion for cheesecakes. Having been a student of culinary arts since childhood, Charles Farrier has had the distinct privilege of being handed down baking techniques and experience from his family. Some of his most famous creations are the Dirty South, Harvest Pumpkin Spice Cheesecake, Roasted Pineapple and Sage Cheesecake, and Puckered Up! Lemon Cheesecake.

Mi Morena

Chef Lupe Moreno decided to start Mi Morena, a tacos de guisados business, with good quality ingredients and handmade tortillas a plan to offer the San Francisco diner something traditional but also, very different from the every day Mexican food seen around the Bay Area.