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Like many immigrant-raised entrepreneurs, the Sablans have learned how to leverage their come-up in order to help feed other aspiring makers. These days, Macs By Icky is adored in the local “food vending family,” regularly collaborating with and learning from successful pop-up hits like Al Pastor Papi and Pineapple Whips while simultaneously mentoring nascent, homegrown operations like Anthony’s Kitchen - a Hawaiian shrimp food slinger that got its at the Sablans’ events and has since expanded to other venues. If you call the health department, they’re not that helpful and no one coaches you through it.” ‘Ubenana,’ the pop-up’s bright purple reinterpretation of a classic banana cream pudding. “People sell tamales down the street, or small plates, so we didn’t think anything of it. “Someone complained to Union City about us. After their experience with Alameda County’s health department, which Sablan says wasn’t easy, they decided to undergo their own entrepreneurial education in order to teach other community members how to level up their hustles professionally.
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Since the couple was largely focused on their professional careers, they didn’t have much time or space to learn about the logistical and legal aspects of running a food business. The community gathering began in 2021 when the Sablans were cited by the city for selling food without a permit.
Their flagship function, “ UC the Vibes,” brings a rotating cast of established and emerging small businesses to Union City’s Birdhaus Beer Garden for a day party, which includes musical performances from local artists like popular Union City rapper Darrell Medellin, along with live DJs, merch and, of course, food that smacks. In addition to co-managing Macs By Icky on their spare weekends, Sablan and her husband also host monthly events for other foodmakers. When other people see our foods, they trust our taste.” Everyone in the Bay Area is a little Filipino. We’re very open, so our friends become Filipino even if they’re not. “Especially in the Bay, where there’s hella Filipinos. And they’re making a (purple) mark on Union City’s underground food scene. An East Bay flavor come across in everything she does.Īs she enters her early 30s, Sablan - along with her husband, Frank, a Filipino-Chamorro who attended the same high school as her - are mashing the ube gas pedal with their uniquely Pinoy, extremely millennial creations. In recent years, you can find her family-run side business, Macs by Icky, posted up around the Union City, Newark and Fremont area. These days, her practice and creativity are paying off. Sablan, who began baking as a young girl in a multi-generational immigrant home, has experimented with ube -based goods since high school. If I came home from school and there was ube, I didn’t want to share, and I didn’t ask where my parents got it from.” Ube features prominently across the Macs by Icky menu. “You couldn’t just buy ube ice cream at any grocery store. “Ube wasn’t as readily available as it is now,” Sablan says about her lifelong love of the delicacy.
So Sablan decided to bring it back by adding her own vibrant touch: ube. Its discontinuation felt like losing a part of childhood. The new Bay Area spinoff originated with Victoria Sablan, a Filipina American from Union City who remembers ordering Choco Tacos as a kid when Taco Bell and roving ice cream trucks prominently sold the frozen treat. Naturally, it resembles Klondike’s famously discontinued Choco Taco. Perhaps its most genius iteration to date? Macs by Icky‘s ube ice cream taco - a homemade waffle cone folded and dipped in ube white chocolate, then stuffed with ube ice cream and sprinkled with crushed pistachios. Utilizing its distinct lilac color and starchy versatility, today’s Filipino American food makers have revolutionized the way ube is being presented to, and consumed by, anyone with a mouth - in the form of pretzels, breads, cookies, jams, cocktails and more. With the popular Filipino ingredient blitzing the food scene - appearing everywhere from the cover of Abi Balingit’s viral cookbook, Mayumu, to the aisles of Trader Joe’s - the tropical yam has blown up to become, arguably, the biggest regional crossover hit since the Mexican quesabirria craze. And in the Bay Area, we’re at the epicenter of its deliciously purple core.
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