The pozole verde from El Pípila. Photo by John Ater.
Sopes from El Pípila. Photo: © tablehopper.com.
Her story is an inspiring one: she left her native Acámbaro, Mexico, in 1998 and had to make the hard decision to leave her two girls behind while she came to work at a taqueria in Berkeley. (Can you imagine?) After working for 12-hour days, six days a week, for two years (alone, in a country where she didn’t speak the language), she was able to send for her girls.
Flash forward to 2005, when she met Alicia Villanueva of Alicia’s Tamales los Mayas, a fellow immigrant who told Guadalupe about La Cocina. Guadalupe has been a part of La Cocina since 2012, building her catering business and running a successful stand at Off the Grid Fort Mason (and appearing at the Street Food Festival). Her two daughters, Brenda (25) and Alejandra (28) are helping her with the business, which specializes in Guanajuatan recipes. Her pozole verde is extraordinary—it’s her mother’s recipe, which is made with chicken, tomatillo, hominy, and the brilliant addition of bacon. Trust me, you want this in your life. She also makes sopes, in homage to the street food vendors from home, topped with braised nopales. You’ll find these delicious and authentic dishes and more at her new stand at The Hall.
Guadalupe has come a long, long way. Not only can you help support her in this new venture by visiting her new kiosk, but she is also in the final days of crowdfunding her Kiva Zip loan. She only needs about $2,000 left (it’s a no-interest loan!) to help with equipment and first month’s rent. There are just six days left to help! Even $10, $20, will go far. Even if you can’t lend money, please tell your networks about it! Let’s show this amazing woman some support.
Soft-launch hours for now are Mon-Fri 11am-8pm, and every other Saturday. 1028 Market St. at 6th St.