
"Upon entering Dulcinea Panadería Oaxaqueña in San Jose, the intoxicating aroma alone should be enough to overwhelm your senses. But if it doesn't, the dazzling display of more than 100 varieties of cookies, pastries, breads and cakes - almost all made fresh daily - certainly will. It might be surprising to discover all of this goodness sprang from a food truck: El Ferente, launched by owner Monse Barrita in 2016."
"For Barrita, this kind of change in direction is nothing new. The daughter of Marcelino Barrita, she began working at several of his businesses at age 8, helping with sales at his 3B Jewelry Store and dispensing the famous orange sauce at his La Victoria Taqueria. "My dad had a lot of businesses," she said. "But I grew up with my parents teaching me about the food of Oaxaca. When you grow up in a certain culture, you get comfortable with certain foods.""
"Dulcinea's offerings lean heavily on that cultural tradition. The cases are filled with items such as moyote, a water-based bread made with anise and molasses, crispy flatbread empanadas de regañada and casquito de turrón, a cookie filled with coconut and meringue. The food truck, however, served standard Mexican fare like tacos, tortas and burritos and was a hit - for a hot moment. One year into its opening - the day after she hired her first employee - Barrita shut it down after someone crashed into it."
Monse Barrita launched the El Ferente food truck in 2016 and later opened Dulcinea Panadería Oaxaqueña in San Jose. The bakery displays more than 100 varieties of cookies, pastries, breads and cakes, almost all made fresh daily, with strong roots in Oaxacan culinary tradition. Barrita grew up working in her father's businesses from age eight, learning regional recipes and techniques. The food truck served tacos, tortas and burritos but closed after a crash one year after opening. Catering plans were interrupted by the pandemic, which paused events and refocused activity on the bakery kitchen.
Read at San Jose Spotlight
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