Erick Silva, Streetzlan “The Street Food Project”
“With this project, we are paying homage to the underrated culinary culture of the streets. The roots from where it all began. With no boundaries or set standards, we are just cooking the food we love.”
You will see this mantra on a framed chalkboard upon entering the doors of one of our region’s best-kept secrets, Streetzlan “The Street Food Project.” Nestled in charming downtown Galt, owner and chef Erick Silva is pumping out serious eats for food enthusiasts from near and far.
Chef Silva never anticipated owning a restaurant. In fact, he admits that growing up he never knew that you could have a career in the culinary world. But after seeing an advertisement for the California Culinary Academy, he took a leap of faith and registered for culinary school. In Erick’s words, “Culinary School opened a door I never knew existed.”
Usually describing a chef’s culinary style is simple. But that isn’t the case for Erick. It isn’t fusion food. It isn’t Mexican food. It’s good food: Food that is artistic, food that is fresh, food that packs flavor and balance in every bite. You could say Chef Silva is transforming traditional California dishes and putting his modern twist on them.
After culinary school, Erick landed a fine-dining gig in Laguna Beach, working under the tutelage of a European chef who had all the talent, technique, and attitude of a highly skilled culinary master. But the tool Erick took away from his time there was discipline.
That discipline landed him a job as the head chef for Hewlett Packard in the Bay Area. And while it was a good learning experience, it wasn’t long before Erick felt his culinary creativity stifled. He longed for more creative liberty with his cuisine and made a major life decision to move his family to the Valley.
In 2016, Chef Silva started Knifelyfe Catering, where he served up his meddling of food and culture at festivals, weddings, markets, and private events. He kept his overhead low and slowly invested in items that helped him pump out his delicious dishes. After the overwhelming reception to Erick’s grub—and great timing on a brick and mortar location—he and his wife Jessica jumped at the chance to open their own restaurant.
Streetzlan opened its doors in February of 2017, where Chef Silva serves up delicious dishes like the Plumitas, a beer and lime marinated chicken with garlic and ginger potatoes, salsa verde, raw escabeche, and micro cilantro on a crispy corn tortilla shell. Can you say, ‘Yes, please?’ Another favorite is the King Sliders, loaded with certified Angus beef, char siu pork belly, togarashi mayo, and micro sprouts on a buttery sesame brioche bun.
The biggest challenge for Erick today, “Keeping up with the growing popularity of the restaurant,” he says. “And funneling my creative energy into foods that are smart and make sense.”
Our thoughts? The food is smart, well-seasoned, and flavorful. We suggest you head to Downtown Galt to taste the tantalizing flavors that make Streetzlan a local favorite. You will not be disappointed!
Satisfy your Cravings:
Streetzlan “The Street Food Project”
415 C St., Galt
(209)251-7241
Facebook/Instagram: Streetzlan “The Street Food Project”