Rural Fried Chicken...

The best, hottest, freshest and deepest fried chicken found next to a Foster Farms processing factory near Fresno.

If anyone of Mami’s Maniacs would like to send trinkets, Starbucks gift cards or nail polish:

Mami Maisonet
5960 S Land Park #222
Sacramento, CA 95822

If you want to contribute to this artist in residence, mami’s f’ing expensive ass burgers or Dollar Tree visits:

Venmo: @illya-maiso

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Last summer I created a “three sisters” recipe for the newsletter. Here’s an INSTAGRAM REEL of how I make it at home. Which includes a very sad attempt at a pan flip. The protein in this dish is just frozen mahi mahi with a semi-homemade shortcut of using Maya Kaimal tikka masala sauce in the bottle. Has anyone used this product before? Does anyone know if this is an Indian owned company? Let me know in the comments.

eatgordaeat

A post shared by @eatgordaeat

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If you’re a paid subscriber, you were here last week for the 100-year-old Mochi shop and some history about the Japanese Internment camps.

I was going through my photos and realized I didn’t post the food I had eaten while on the road. I personally think there are some amazing eateries, all have their chimerical mysticism attached. No one writes about them because there aren’t many writers from the area. The way the world is, you’d be hard pressed to find another place like these ones listed below. Or, maybe it’s just how it is in California. We lose so much in the name of progress.

Foster Farms Restaurant

There used to be a lot more of these Foster Farms eateries throughout the surrounding San Joaquin Area. The one in Modesto was recently turned into a “Chicken Barn,” cutting off access to those who wanted to order piping hot fried chicken in a drive-thru. Now, this Livingston location (next to the process plant) is the only remaining location.

This place is almost like something out of Northern Exposure. It's a chicken restaurant nearby the company's processing factory in a small town across from a motel. That's it. And let me tell you this, the air smells like it's nearby a chicken processing factory. Ah, the smell of rural America.

I called in the order of chicken as I was driving along the highway, knowing fried chicken to order takes at least 20-30 minutes to cook. And as soon as I walked in, they had the bag of goods ready to go. I ate in my car, as the restaurant was actually pretty crowded. I wanted to be alone, maskless, with my fried chicken.

And holy shit! Was it worth it. This might be the best fried chicken I've had since Mr. Perry's in Sacramento closed. Three pieces of fresh fried chicken, fried hard without having to ask, crispy skin and hot, hot, hot! The food was so hot and fresh. You can order it with fries or mashed potatoes and gravy (for that home cooked meal feel) and it comes with a roll. They didn't forget anything either: utensils, butter, salt and pepper...all in the bag. Great service and great food.

I'm gonna keep it a band - Kinda worth the drive just for the chicken.

Triangle Drive In

A few days ago I found a book on the history and origins of the drive-in. But, I haven’t even cracked it open yet. I know that the drive-in has shown its relevance as the pandemic rages on, threatening to become apart of our present and future “new normal.” I know that the drive-in’s appeal has always seduced Mami and me, as we’re a couple of cats that have never liked to be near anyone. (hisses)

The only disadvantage to a the drive-in? If you’re in the San Joaquin Valley during August…the heat! The relentless and penetrating heat.

It seems like you have to go deeper and deeper into the depths of Northern California to find pieces of history. Towns that people don't deem valuable enough to include on their "best of" lists or worthy enough to finish building a bullet train. And that makes me sad. But, it's also probably one of the reasons the Triangle Drive-In has been able to the thrive, virtually untouched.

They have amazing burgers with thin and crusty patties, all the produce fixins and topped with the almighty American cheese. Best cheese for burgers, fight me. Crinkle cut fries that have been fried "well done" without you having to ask. And a big Shrimp Basket that's overflowing with Golden fried nuggets. Who orders shrimp at a burger place? I do, foo!

And you should too.

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HONORABLE MENTION: In a 2020 Esquire article called, 100 restaurants we cannot afford to lose, I listed one of Stockton’s oldest eateries: Genova’s Bakery. The local news bobbleheads quickly followed suit. It wouldn’t be the first or last time they did this. It almost makes me not want to write about anything in my hometown.

One of the best towering stacks of Toscano salame, turkey, cheddar, provolone, shredded lettuce, red onion, light mayo, heavy on the mustard on a soft and chewy Milk Roll comes from a 103-year-old bakery in the sepia-toned San Joaquin Valley. As soon as your hand touches the handle on Genova Bakery’s antediluvian wooden screen door, you involuntarily envision the bakery’s inception in 1918. Founded by Angelo and Giovanni Rolleri—at the location it still occupies—Genova Bakery is now owned by Tim Canevari, who’s been working at the bakery since he was in high school. This is the place to grab your Italian goods: bulk biscotti, olives, beans, pasta, in-house made focaccia, and myriad Panettone during Christmas. Canevari took over the business in 2004 and has changed nothing. Nothing. Okay, Canevari added a few additional bread styles such as Dutch crunch, wheat, and sourdough. However, nothing has changed, from the quality of the fresh baked bread, the height of the sandwiches, the narrow-plank original hardwood floors, to the warmth of the employees. All of the character of Genova is intact. Genova Bakery was declared a historical landmark in 1985, for this place is the soul of Stockton.