"Elvira Valera started Cenaduria Elvira out of her home in October 2020, when the company she worked for temporarily closed during the early months of the pandemic. Since then, she has built a devoted following thanks to Zapotlanejo-style tostadas raspadas, which The New York Times declared one of best dishes in the country in 2023, and other regional dishes that are harder to find in the Bay Area."
"When the restaurant opens, it will offer the same popular menu that has garnered Valera plaudits, and the restaurant will be open six days a week instead of the current four. The restaurant will offer both family-style seating for large parties and the flexibility to move seating around to meet demand. The space has both indoor and outdoor seating. Eventually, Valera said, she will expand the menu to offer two additional items - barbacoa and tamales."
Cenaduria Elvira began in a Jingletown backyard in October 2020 as a home-based pop-up when Valera's employer temporarily closed during the pandemic. The operation gained notoriety for Zapotlanejo-style tostadas raspadas made by Valera's aunt in Jalisco and other regional Jalisco dishes, building a devoted local following and national recognition. A brick-and-mortar location is planned at 468 3rd St., Jack London Square, Oakland, with a tentative early-December opening pending construction and permits, or possibly January 2026. The restaurant will expand to six days a week, offer indoor and outdoor seating and family-style arrangements, and later add barbacoa and tamales.
Read at The Oaklandside
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