The History of California’s Disappearing Punjabi-Mexican Cuisine | Eater
"Opened in 1954 in Yuba City by a Punjabi migrant farmer and his Mexican wife and run as a family restaurant for about 40 years, this family-run spot served a predominantly Mexican menu while also offering a handful of South Asian dishes — chicken and lamb curries, seasonal curried vegetables, and rotis — that reflected the household cooking the owners ate at home. Its single crossover specialty, the roti quesadilla, featured a paratha stuffed with melted cheese, onions, and shredded beef and was served with a curry chicken dipping sauce plus salad or rice and beans; nicknamed the "Hindu" or later "Indian" pizza, it became a distinctive, much-loved item tied to the local Punjabi‑Mexican community. The restaurant functioned as a community hub where Punjabi‑Mexican families gathered, adapted traditional recipes for local ingredients (for example, serving curry with Spanish rice or making chile verde with beef for religious reasons), and left a lasting nostalgic legacy long after the doors closed — people still recall the food and ask about reopening or pop-up dinners." - Sonia Chopra
