June 16, 2011 — Luis Vazquez appreciates the irony in naming Chaac Mool, his Yucatecan food business, after the Mayan god of rain. As he and his wife, Maria, recently prepared ingredients for their signature cochinita pibl, Vazquez said that the huge batch of pork – 120 pounds, to be exact – makes from two to five days’ worth of tacos and tortas.
“But with rain?” he added with a smile, pointing to the dreary sky outside. “Five days.” Wet weather and its negative impact on sales aside, Chaac Mool is indeed thriving.
One of the original participants of La Cocina, the food incubator and kitchen in San Francisco, Chaac Mool’s tents and trailers are now found at farmers’ market and mobile food events across the city, including a controversial entry into Dolores Park. Read more.