What we do

Popoca is a Salvadoran-inspired restaurant in the heart of Oakland. Popoca means “to emit smoke” in Nawat, the language of native people of El Salvador who stoked wood fires to prepare food over a comal for their families. Revered as more than just a means of cooking, smoke represents a prayer or offering to the spirits.

Popoca is a mix of heritage and play. Our food is driven by preserving past, creating something new and uniquely Oakland.

The crew

Popoca is a staff-led restaurant. We look to our team to create the atmosphere, new dishes, and cocktails.

Bar:

  • Rami Rodriguez, Bartender

  • Stephanie Lopez, Bartender

  • Natasha Nazer, Bartender and Events Coordinator

  • Celia Camacho-Chann, Bartender

  • Lima Samady, Bartender

Kitchen:

  • Paloma Novelo, Chef

  • Anthony Salguero, Chef

  • Rony Motufar Mendez, Chef

  • Eric Israel, Chef

  • Claire McCann, Chef

  • Brian Starkey, Chef

  • Antonio Munguia, Dishwasher

Floor:

  • Nikelle Powell, Service

  • Maggie Hartman, Service

  • Andres Lozano, Service

  • Diana Niuil, Service

  • Andrew Finn, Service

HR: Bia Luna

The Chef

Chef Anthony Salguero is the owner and chef of Popoca in Oakland. His love of food comes from eating absolutely everything he could possibly try as a Bay Area kid who was always surrounded by great food from other cultures including his own. He has worked with renowned chefs at the Plumed Horse in Saratoga, Saison and Commonwealth in San Francisco, and Quattro in Palo Alto. French bistro Michel in Oakland was Michelin-rated during his time as the executive chef. Popoca is his first solo project.

While Popoca pays homage to his Salvadoran roots, it is very much a reflection of who he is. He melds together Californian flavors with Salvadoran ones. He uses traditional Salvadoran cooking techniques, including his signature wood-fire cooking. He also uses unexpected techniques and ingredients to create totally new flavors and dishes. As he likes to say, Popoca is Salvadoran-inspired and California grown.

When he’s not poring over cookbooks and working with his talented team, he is spending time with his rowdy family—which usually also involves food.