12 Bay Area BIPOC Women Food Makers to Celebrate at Pop-Ups on the Plaza

March 27, 2026

This Women’s History Month, we’re celebrating all of the dedicated women food makers and vibrant cultures that shape the Bay Area’s world-renowned culinary scene. According to a 2025 report from the National Restaurant Association, 36% of restaurant businesses in California are majority-owned by women. In the Bay Area, women food makers from the global majority bring family traditions, nostalgic flavors, and homestyle cooking to locals and visitors alike. 

This Saturday, March 28, at Pop-Ups on the Plaza: Celebrating BIPOC Women Makers, you’ll meet 12 local women entrepreneurs who are paying tribute to their roots and innovating with sweet desserts, handcrafted sauces, and delicious dishes from cultures across the world. Many of these businesses regularly participate in Foodwise farmers markets through our Building Equity program, and you can try them all in one place tomorrow.

Tina Stevens, A Girl Named Pinky: Cakes, cookies, and brownies

When Tina was planning her wedding, she decided to make her own cake even though she had little professional experience. She dedicated hours of her time to reading books, taking classes, and consulting professionals. With help from La Cocina’s Incubator Program, Tina formalized and launched A Girl Named Pinky. Now, she bakes custom cakes and desserts for special occasions all over the Bay Area.

Nicole Garcia, Asúkar Palestinian-Cuban Fusion: Falafel and savory empanadas

Nicole was born in San Francisco and raised by Palestinian parents. After meeting her husband, who was from Cuba, she discovered that she wasn’t accustomed to making a lot of the dishes that were familiar to him. As her cooking skills developed, she came to understand how Palestinian and Cuban flavors mesh well together, and launched a food business concept with support from Oakland Bloom’s Open Test Kitchen. Nicole makes empanadas, traditional Palestinian teas, and other quick and easy Palestinian-Cuban foods.

Brownie and Princess Sims, The Final Sauce: Barbecue sauces, spice rubs, and marinades

Growing up, sisters Princess and Brownie Sims watched their Aunt Marion spend hours making batches of her famous barbecue sauce. In 2014, Brownie recreated the recipe, and soon after, Princess joined her sister in the kitchen. The Final Sauce specializes in barbecue sauces, spice rubs, hot sauces, vinaigrettes, and marinades.

Natalia Flores, Flor de Chile: Spicy, crunchy chiles

Natalia Flores was raised in Yucatan, Mexico, a region where many common flavors are deeply rooted in Mayan traditions. After moving to San Francisco, Natalia found it difficult to access the flavors she’d grown used to from home, so with assistance from La Cocina, she founded Flor de Chile to bring Yucatan cuisine to the Bay Area. Flor de Chile’s crunchy, spicy toppings come in three flavors: jalapeno, serrano, and chile mix.

Janki Shah, Hippie Chai: Instant plant-based tea blends, like chai and spiced matcha

Janki was raised in an Indian household in Kenya, where she drank many cups of chai as a daily ritual. After moving to California, she found a lack of vegan chai options that suited her busy lifestyle. A participant in La Cocina’s Incubator Program, she now offers dairy-free instant chai made with oat milk and natural ingredients.

Imani M-Glover, The Lemonade Bar: Fresh and frozen lemonade

Imani has had an entrepreneurial spirit from a young age. She even sold popcorn balls to fundraise for high school extracurricular activities that weren’t in her single mom’s budget. After Imani got married, she and her husband invested in a hot dog cart, where Imani started selling fresh squeezed lemonade. In 2018, she went all in, working with Mandela Partners’ Food Business Pathways program to launch The Lemonade Bar, which sources local ingredients for freshly squeezed and frozen lemonade.

Alisha Wilson, Lil’ Alijo Catering & Events: Creole and Caribbean cuisine

Born and raised in San Francisco, Alisha “Lil’ Alijo” has always had a passion for art, design, and food. She learned to cook from her Mother Lois and Aunt Marie. After graduating art school, Alisha honed her design, marketing, and culinary skills to build her business, with the support of En2Action’s Ujamaa Kitchen program. Lil’ Alijo specializes in Caribbean, Cajun, and Creole cuisine.

Racquel Goldman, Norte 54: Pan dulce and cakes

Norte 54 offers modern Mexican baked goods focusing on traditional pan dulce (pastries), using seasonal produce and local organic ingredients. Born in Mexico, Raquel Goldman moved to Miami at the age of five, but Mexico remained a formative part of her childhood as she returned every summer to visit her grandmother. In 2020, she started Norte 54 as a pastry box delivery program, while popping up at farmers markets with a rotating menu of pan dulce, such as conchas, novia, and more. Norte 54 can be found at the Mission Community Market on Thursdays.

Remy Howard, Remy Creations: Cajun pasta, crab fried rice, and fried fish

Raychelle “Remy” Howard, a San Francisco native, was emancipated at 17 and found her passion for cooking and catering shortly after getting her own place to live. In 2021, she launched Remy Creations and has since then been catering, bartending, decorating, and providing rentals for events of all sizes. She specializes in hearty Cajun dishes, like Cajun Pasta and Crab Fried Rice. She has popped up at the Ferry Plaza Farmers Market as a participant in En2action’s Ujamaa Kitchen.

Norma Quiñonez, Semilla: Gorditas, burritos, and tostaditas made with different guisos and handmade tortillas

Norma Quiñonez was born in Durango, Mexico, and raised in San Francisco. Every summer, Norma would return to Durango to visit her grandmother, from whom she learned several recipes, including how to make Durango-style burritos and gorditas. Now, Norma brings that same traditional, homestyle, Northern Mexican cooking to Semilla, including her freshly made, artisanal flour tortillas. In 2022, their burritos were named one of the best in San Francisco.

Ayesha Rashid, Sisters Catering and Events: Afghan chicken kabob, mac and cheese, hummus, rosewater lemonade, and rosewater pudding

Ayesha Rashid grew up in an Afghan household in Atlanta. The Rashid family moved to the Bay Area 20 years ago, and since then, have catered delicious Afghan food for customers across the Bay Area. Now, Ayesha continues that legacy through her own business, which she formalized as a La Cocina participant. 

Amalia Bernabé, Tonantzin Mexican Cuisine: Tamales, tlayudas Oaxaqueñas, quesabirrias, tacos, horchata, and café de olla

Amalia Bernabé launched Tonantzin to bring Oaxacan cuisine to the Bay Area through carefully crafted dishes. The menu is inspired by her parents and grandparents, staying true to authentic Oaxacan ingredients. After popping up at the Ferry Plaza Farmers Market through La Cocina, Amalia was asked to join the Mission Community Market and Ferry Plaza Farmers Market, where she can be found on Thursdays and Tuesdays, respectively.

Get to know these women entrepreneurs at Pop-Ups on the Plaza: Celebrating BIPOC Women Makers tomorrow, March 28, from 9 am to 2 pm, in the Ferry Terminal Plaza (south of the Ferry Building). Pop-Ups on the Plaza is an initiative of Foodwise’s Building Equity program, with support from the San Francisco Human Rights Commission and Port of San Francisco.

Topics: Building Equity program, Small business