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Petaluma - Karina’s Mexican Bakery Tambien – Oaxacan Pan de Muertos

rworange | Oct 27, 200501:21 AM

Three years ago, Melanie did an excellent report about this great little Mexican Bakery (link below). It is still going strong and I would guess a bit better. There are a few different things.

There’s also a link to a ‘best of’ article that gives a little more info about Karina’s.

Albino Carreno, the owner dropped by, but it is Harry who runs the counter during the day and makes the lightest, most flavorful sopes.

Harry said that Carreno goes to Oaxaca once a month and brings back supplies including the quesillo de Oaxaca. Harry gave me a generous sample of shredded cheese which is lighter and milder than mozzarella.

For Halloween they had the traditional Oaxacan bread of the dead (pan de Muertos). It is a large loaf of sweet bread sprinkled with purple sugar and decorated with a plastic skull.

Very, very good champurrado, hot chocolate thickened with masa and
flavored with piloncillo (a Mexican brown sugar sold in cone shape). Sometimes these atole drinks are too thick and bland. This was lighter and full of chocolate and a comforting drink on this chilly day. I guess hot chocolate season is here.

I was only going to stop by and check the bakery out, but asked two women who were in the parking lot what they liked and they said the tamales. Harry said they couldn’t keep up with the demand today and a new batch would be ready in 20 minutes. So I had a hot chocolate and the sope while waiting. .

Mildly spicy chicken, coated with red chile sat on a oval shaped and almost flakey corn based disk. It was really light. There were also some black beans, chopped lettuce and a nice crumbly white cheese.

On Melanie’s visit, they didn’t have tamales Oaxacan-style … wrapped in banana leaves. Today they had a banana leaf wrapped chicken mole tamale. I liked this most of the three we sampled. The other two, chicken and pork, were wrapped in corn husks and like all tamales, best straight from the steamer where the masa was very delicate and light. I tasted a bite immediately. At home, they were fine, but didn’t have the same airiness. .

The tlayudas, the huge tortillas of Oaxaca, have their own glass case are were looking fresh and delicious.

The bottles of Noni juice they sell ($45), are not available by the glass. Turns out they are some sort of herbal health drink, More info in link below.

There is a case of Mexican baked goods.

The custard empanada was a little doughy but had a generous sweet custard filling. I tried a thick slice of their special Pan Fino, a thick, almost babka-like bread. Harry says it makes excellent French Toast and that lots of restaurants order it for that. It had the slightest whisper of an anise-like flavor.

While waiting, I was looking at the glass deli case with bags of pumpkin seeds on top. Inside were cakes, sodas, bags of mole, whole leaves, fresh chiles, tamarind-like pods that I always forget the name of.

I didn’t remember that Melanie had stopped by this bakery until I saw the bags of chapulines (fried grasshoppers). I passed on these as well, but if we ever have that tequila chowdown, I may bring a bag along. I’m sure by the end of the evening, I’d take a try. After three years, the mention of those grasshoppers made that post stay in my memory.

I didn’t expect to go to Karina’s so I don’t have an answer about the type of mole they sell which was mentioned in the post below. I’m probably going to be up in Petaluma soon, so I’ll ask next time. I want to try the tortas which are grilled on the house made rolls … maybe with a licuado (milk shake).

Harry has excellent English & Spanish and is very personable. I asked him what part of Mexico he was from. He said … India

Karina's Mexican Bakery
(707) 765-2772
827 Petaluma Blvd N
Petaluma, CA 94952

Hours (changed slightly since Melanie’s Visit)

Open 7 days: 5:30 am - 7:30 pm

More about Karina’s.


More about champurrado


Link: http://www.chowhound.com/topics/show/...

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