Photograph of Spice Ace by Daniel Bahmani
FIRST PERSON | ARTHUR STONE
Roaming the neighborhood as a boy in the 1940s, I searched for small critters to join the ranks of the quacking, barking and croaking things my mother barely tolerated in her home.
Today my nose leads the way as I wander about gathering things for our evening meal. My wife marvels at her good fortune to have a husband who cooks — who actually loves to cook. Even the postal carrier has been spotted at the door slot, enjoying an olfactory break.
Before Spice Ace moved in around the corner at 1821 Steiner Street, I was more of a beans and weenies guy, but always wanting a tastier meal. (I did manage to get my wife’s attention with my mother’s salmon croquettes, however.) An enticing sign finally led me in the direction of the new neighborhood spice shop.
The go-to guy there, Ed, loves Mexican flavors; I want the oxtail dishes of my childhood. Out of that discussion came the idea of oxtail chili. My first attempt was too salty. Ed suggested I throw in a potato. Bingo — it worked.
I’ve gone into the shop several times to ask technical cooking questions. Spice Ace owner Olivia has explained how to use canola oil safely. Aces Louise and Susan seem to read my mind as I enter the store, handing me just the spices I need.
Dinnertime is the best time of the day in our home. My wife is a sucker for salmon, and I am still a sucker for oxtail chili. Do we still have beans and weenies? You bet. But these days, I add a neighborhood touch: Spice Ace’s barbecue seasoning.
EARLIER: “Marco Polo comes to the Fillmore“
Filed under: First Person, Food, Drink & Lodging