Lifestyle
Niko Rubio Is a Woman on the Verge of a Nervy Breakthrough
Niko Rubio’s recent record release party for her new EP, “Sunday Girl,” which came out in late April, felt more festive than a typical industry event. Perhaps this was because the singer-songwriter, who was wearing a slinky leopard-print dress and drinking margaritas, was also celebrating her 25th birthday.
Before her set, Rubio, who is of Mexican and El Salvadoran descent, was holding court at a back table in the Rockwell Lounge in the West Adams neighborhood of Los Angeles, jumping up to greet fans and friends, introducing each to the rest of the crew at her table.
Her guests were dressed up. Two young women in bodysuits, concha belts and sky-high heels touched up their lip liner and adjusted each other’s cleavage before making their entrance, while a few of the singer’s fans from across the border — late-middle-aged women in tasteful heels and false eyelashes, pocketbooks hanging demurely on their wrists — waited for Rubio to take the stage.
Rubio possesses a hyper-femme dazzle that recalls 1990s Gwen Stefani, with whom she co-wrote the 2024 country-pop duet “Purple Irises,” as well as Stefani’s 2023 single “True Babe.” And for the last decade, the singer has been focusing on achieving old-school, household-name-style pop fame. As a teenager, Rubio, who is managed by her aunt Ana Maldonado, was writing songs and recording with local producers and beat makers she connected with on Instagram. Five years ago, she graduated to what she calls “the real music industry,” both as a songwriter and an artist, releasing three EPs since 2021 — “Sunday Girl” will be her fourth — and opening for artists like Omar Apollo and Chase Atlantic.
But the whole enterprise reflects her pursuit of a coherent creative identity: Her EPs vary in genre and sound, from indie rock to more hip-hop coded — and two are sung almost entirely in Spanish. “With other artists it’s like, ‘This is what I like and it’s very clear,’” said Rubio. “But for me, I wanted it all. I love Erykah Badu just as much as I love mariachi music just as much as I love, you know, Incubus.”
“Niko’s vibe is really reflective of the times,” said Stefani. “I feel like people growing up in these times have so much access to information and different kinds of music that they don’t have the same kind of borders that we had growing up. They just try everything, and I see that in her in how she dips into so many different styles.”
With the launch of a solo tour in the United States Rubio is finally zeroing in on her own voice. “‘Sunday Girl’ is really for me,” she said. Rubio imagines the song’s titular character as a nun leading a double life: By day, she fulfills her duties at the convent; by night, she performs as a sultry lounge singer. “Sometimes as a Latina woman I feel like I live as a nun and I cover myself up. I don’t talk about my sexuality. I don’t fully express myself,” said Rubio. “This is the first time I feel like I’m doing that. This is my rebellion album.”
Growing up, Rubio felt deeply connected to her heritage, but guilty about the sacrifices her family made to give her opportunities they didn’t have: She was the first in her family who was able to pursue her passion. “You can’t play with a baby at 19,” Rubio said, referring to the fact that her mother gave birth to her as a teenager. “My mom was dealt a difficult card and she’s so thankful that she chose to have me, but I also have to deal with that subconscious horrible guilt. The Catholic guilt is so real.”
Though she hails from Redondo Beach, Rubio attended high school on the Palos Verdes Peninsula, a ritzy area nearby where her grandparents lived “above their means” to allow her access to an elite education.
But as “the only brown girl” in the predominantly white, Catholic community, Rubio stood out. As far back as elementary school, she was reaching for songs, mostly by women, that not only helped her articulate her feelings, but shaped her worldview.
“Anytime I go through a breakup, No Doubt’s ‘Ex-Boyfriend’ gets turned on for hours,” said Rubio. The generations between Stefani and Shakira, and Lana Del Rey didn’t register with her when she first was listening to them on the music streaming platform Pandora. “I go on TikTok now and there’s girls that are like, my whole identity was created by Pandora,” Rubio said
Del Rey, whom she regards as her guiding light, anchored Rubio’s musical aesthetic. “Born To Die,” Del Rey’s blockbuster debut, came out in 2012, when Ms. Rubio was in fifth grade. “Mexicans love her,” said Rubio, who said some Latin people refer to Lana Del Rey as “Lanita.”
“We feel so represented by her,” said Rubio. “I think for Latin women, we are attracted to the unadulterated essence of longing and yearning and being bad. It goes against the Catholicism, it goes against patriarchy. She’s so strong but she’s also like, ‘I’m also a slut for a guy, and we want all of that, you know what I mean?”
Although Rubio began writing songs as a teenager, it wasn’t until she was a sophomore in high school that she got serious about it. She told Maldonado that she needed to become “an artist, to go on tour and to make music for people and to represent Southern California and Mexican Salvadoran women and be a pop star.”
Maldonado, who radiates a mix of optimism with grit, agreed to work with her. Her aunt enrolled in the UCLA music business extension program to study music management. Rubio sneaked into her aunt’s classes, and the two became obsessed with breaking into the music world.
“We would go to literally any session, whoever DMs you,” said Rubio. “We would go to some random dude’s house in Redondo Beach, like, knock on their door. That’s where it can get scary. You have to pray to God that you’re gonna be OK, and luckily I was. I had Ana.”
Rubio was 16 when she and Maldonado went to Coachella for their first time. “When you’re born and raised here, it’s Mecca,” she said. She remembered turning to her aunt and announcing that one day she would play the festival, but last year she didn’t even attend as a fan. “I just didn’t deserve to go, girl,” she said. “Put in the work. You know what I mean? Like, you’re turning 25! Where are you going with this? What are you trying to say?” Instead, she kept her nose to the grindstone. In a single year, 20,000 followers turned into over 120,000.
“You have to do that,” she said. “You can’t sit there and be like, ‘My fans will find me.’ They don’t find you, you have to go out and seek them. You have to let go of the part of your brain that’s telling you you’re not good enough, you have to let go of your part of the brain that is telling you you’re not pretty enough, you have to let go of the part of your brain that’s telling you you’re not talented enough.”
Has she done that?
“Almost,” said Rubio, smiling. “I’m almost ready.”
Camera operating by Michael Tyrone Delaney
Lifestyle
Sunday Puzzle: That’s HOT!
Sunday Puzzle
NPR
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NPR
On-air challenge
Today’s theme is “hot.” Every answer is a familiar two-word phrase in which the first word starts HO- and the second word starts with T-.
Ex. Rowdy bar with country music, in slang –> HONKY TONK
1. Guided walkthrough of a property
2. Any member of the N.H.L.
3. Lone Star State metropolis that’s the fourth-largest city in the U.S.
4. Like an animal with its four legs bound (hyph.)
5. Instruction manual (hyph.)
6. A little pompous and arrogant, informally (hyph.)
7. Punny greeting from a magician
8. Someone who steals animals from a stable
9. Congestion that drivers encounter around July 4th, say
10. Acquisition of a company against its will.
11. Exclamation for “wow!” on TV’s “Batman”
Last week’s challenge
Last week’s challenge comes from Evan Kalish, of Bayside, N.Y. Take the name of a nocturnal creature, in two words. The first word is a spooky sound. Move the last letter of the first word to the start of the second word and you’ll get another spooky, nocturnal sound. What is the creature and what are the sounds?
Answer: Screech owl –> howl
Winner
Dan Sadoff of St. Paul, Minnesota
This week’s challenge
This week’s challenge comes from Rawson Sheinberg. of Plymouth, Mich. Think of a U.S. city with a two-word name. Add a letter to the first word, without rearranging letters, to name a country. Then, without adding a letter, rearrange the letters of the second word to name another country. What places are these?
If you know the answer to the challenge, submit it here by Thursday, July 2 at 3 p.m. ET. Listeners whose answers are selected win a chance to play the on-air puzzle. Important: include a phone number where we can reach you.
Lifestyle
This mindset shift can help you get better at using up your leftovers
If you’re struggling to use up leftovers like a half-eaten rotisserie chicken, turn the assignment into a creative exercise, says chef Margaret Li. It’ll make the cooking process more fun and less guilt-driven.
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On a recent weeknight, I opened up my fridge and found an assortment of half-eaten or ignored food.
That included takeout that I didn’t find appetizing enough to eat for lunch. A rotisserie chicken with most of the meat picked off. A couple of raw vegetables from the farmers market that were starting to wilt.
“There’s nothing to eat,” I told myself. Yet even I knew that was ridiculous. There was plenty of food in my fridge. I just didn’t feel inspired to cook with it.
So I asked some chefs for guidance. How could I more consistently use leftovers and the other ingredients I tend to overlook?
Start with a mindset shift, says Margaret Li, chef and co-author of the cookbook Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Think about cooking with leftovers as a creative, experimental exercise, not a guilt-driven one.
“It ends up being this fun game where you are creating something from what seems like nothing and solving this puzzle, and then you get to eat it,” she says.
There are other good reasons to use up your food scraps. Nationally, about a quarter of food products go to waste, according to the nonprofit ReFED. In my own household, where we spend about $200 a week on groceries, that means I might be throwing out the equivalent of $50 of food — an unnecessary burden on my wallet, not to mention the environment.
The chefs I spoke to had some practical tips about using up more of the food we buy. Here are a few that I put to the test.
Find your “hero recipes”
Build up an arsenal of go-to recipes that are flexible enough to use up just about any ingredient. Li calls them “hero recipes.”
I tried one of these from her cookbook, called “Make-It-Your-Own Stir-Fry.” (Scroll down for the recipe.) It includes loose ingredients like “1 pound crisp-crunchy vegetables” or “4 cups leafy greens.”
In the spirit of the recipe, I pulled vegetables out of my fridge at random and did not measure them out. The sauce was a simple mixture of soy sauce, vinegar, sugar and water. By the time I topped my bowl with chopped scallions, the dish looked like a gourmet meal, not an afterthought.

Other ideas: “You could put anything in a frittata, and it’ll be great,” says Tamar Adler, chef and author of The Everlasting Meal Cookbook: Leftovers A-Z.
Or, if you have day-old rice on hand, cook it alongside other ingredients to make fried rice. “Saute some aromatics — ginger, garlic, onion — in oil,” Adler says. Then add your rice and whatever leftover bits you have, like the rotisserie chicken and older produce I had in my fridge.
“Just take the approach of making it more flavorful and crispy and then spicy, and then usually adding a squeeze of lemon,” Adler says.
Label your leftovers
Keep a permanent marker and painter’s tape in your kitchen to label and date your leftovers, Li says. “That is a classic chef’s method for knowing what something is and when it was made. That saves you the guessing game.”
Adler takes the concept a step further and labels her leftovers with their intended use. Leftover blueberries are labeled “muffins-to-be on Tuesday,” she says. “I really like doing that — assigning the destiny of the food.”

So after a night of Ethiopian takeout, when we ended up with an entire container of leftover injera, I followed Adler’s advice and thought about what it might become in the future.
I imagined scrambling the spongy, tangy bread with eggs, akin to scrambling matzo into matzo brei. “Injera for eggs,” I wrote on the container. Sure enough, their destiny was fulfilled the following morning.
Li keeps a dedicated bag in her freezer just for scraps from which to make chicken or vegetable stock. That bag houses carrot peels, the ends of onions, extra garlic cloves and chicken bones.
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Don’t forget your odds and ends
Adler encouraged me to never, ever throw away the stems of herbs. Stems don’t get as much glory as tender, pretty leaves, but they still have the same herby taste.
“I’m going to chop these herbs up or stick them in a blender with a clove of garlic,” she says. Then add olive oil. “And then it’s just gonna be my base sauce for everything.”
So I foraged a few varieties of half-cut herbs from my refrigerator drawers, most of them sad looking and unidentifiable.
I threw out the stems that had turned brown and gooey and put the rest in a blender. I added garlic on Adler’s instructions, nuts and kale for bulk, and plenty of olive oil and salt. Then, on a whim, I added a splash of olive juice for brightness.
The result was somewhere between a pesto and a chimichurri, and it elevated that night’s otherwise routine dinner. And Adler was right: Once the stems were blended, it tasted exactly the same as the leaves. (The same idea applies for broccoli stems in a cheesy broccoli soup, Li says.)
Li likes to keep her odds and ends organized with an “Eat Me First” box in her fridge. That’s where she keeps half-used lemons, leftover coconut milk or produce that’s starting to get wrinkly. “You kind of have an idea for, OK, here’s where you look first,” she says.
Don’t strive for perfection
Cooking these meals did feel like a game, as Li had suggested. It brought me unexpected joy to use up as many existing ingredients as possible — to the point where I often spent much longer in the kitchen because I kept thinking of new ideas: If I turn these wrinkly sweet potatoes into a soup, then I can caramelize this half-cut onion for a topping, and then I can use the leftover soup as a sauce tomorrow …
Did I cook more often, though? Probably not. My cooking energy burned brighter but fizzled out after a few nights, at which point I ordered takeout.
So I was glad to hear Li’s take: If you’re too hard on yourself, you’re not going to enjoy it at all. “ I try not to be too obsessive about eating absolutely everything,” she says. If my takeout was truly terrible, I’m allowed to toss it or, better yet, compost it.
If you really want to use up everything, you can always chuck ingredients into the freezer. Li has dedicated freezer bags for different dishes, like vegetable scraps for soups or fruit discards for smoothies. (She labels them, of course.)
And how does that smoothie taste? It’s “delicious,” she says, “even if it’s made up of all the things that have been rejected in the past,” she says.
Recipe: Make-It-Your-Own Stir-Fry
Excerpted from Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking. Copyright ©2023 by Irene Li and Margaret Li. Used with permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon black vinegar, rice vinegar, lime juice, or other acid
- 1 tablespoon neutral oil, or enough to lightly coat the bottom of your wok or skillet
- 1 garlic clove, thinly sliced or minced, or more as desired
- ½-inch piece fresh ginger, minced or grated (optional)
- Pinch chili flakes or 1 small chile pepper, diced (optional)
- 4 cups leafy greens, torn into bite-size pieces, or 1 pound crisp-crunchy vegetables, cut into chunks
- Kosher salt
Stir the sauce ingredients together in a small bowl and set by the stove.
Heat a wok or large skillet over high heat until just smoking, then add the neutral oil and tilt to coat the bottom of the pan.
Add the garlic, ginger (if using), and chili flakes (if using) and stir-fry for 10 seconds. Add the greens and/or vegetables, in stages as necessary, and toss in the garlicky oil, then add the sauce and cook to your liking, stirring frequently.
Vegetable chunks may need 4 to 7 minutes — if you want to speed up the process, cover the pot so the vegetables steam for a minute or two, then uncover and toss again. Sturdy greens may need 3 to 5 minutes to get tender (we like to let them sit for a bit and char for extra texture).
Lighter leaves will need less than a minute to wilt down. Stir in a spoonful of any additional sauce you like, season with salt to taste, then sprinkle with your favorite garnishes and a generous drizzle of sesame oil.
A sprinkle of crunch is a great way to finish a stir-fry. Our favorites include crushed cashews or peanuts, toasted sesame seeds, thinly sliced scallions, and fried onions or shallots.
Your turn: What are your favorite go-to leftover recipes?
We’d love to hear from you! Share your recipe with us at lifekit@npr.org with your full name. We may publish it on NPR.org.
The story was edited by Malaka Gharib. The visual editor is CJ Riculan. We’d love to hear from you. Leave us a voicemail at 202-216-9823, or email us at LifeKit@npr.org.
Listen to Life Kit on Apple Podcasts and Spotify, and sign up for our newsletter. Follow us on Instagram: @nprlifekit.
Lifestyle
‘Wait Wait’ for June 27, 2026: With Not My Job guest Stephen Malkmus
Stephen Malkmus & the Jicks perform onstage during day two of the Boston Calling Music Festival at Boston City Hall Plaza on September 26, 2015 in Boston, Massachusetts. (Photo by Mike Lawrie/Getty Images)
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This week’s show was recorded in Chicago with host Peter Sagal, judge and scorekeeper Alzo Slade, Not My Job guest Stephen Malkmus and panelists Emmy Blotnick, Joyelle Nicole Johnson, and Gianmarco Soresi. Click the audio link above to hear the whole show.
Who’s Alzo This Time
Pool Problems; Don’t Forget to Hydrate; The Rise of Hot Podium Guy
Panel Questions
TSA Gets A Dressing Down
Bluff The Listener
Our panelists tell three stories about game shows in the news, only one of which is true.
Not My Job: Stephen Malmus, lead singer and guitarist for Pavement, answers our questions about road construction
Indie rock legend and founder of Pavement, Stephen Malkmus, joins us to play a game called, “Pavement repairs are underway!” Three questions about road construction.
Panel Questions
The Battle Over A Home Sale; The Best Three Words To Get Over A Loss and Out of a Meeting?; A New Job in the Dating World
Limericks
Alzo Slade reads three news-related limericks: Good News For Gym Slobs; Cruisin’ For A Tattooin’; Fringe Food Benefits
Lightning Fill In The Blank
All the news we couldn’t fit anywhere else
Predictions
Our panelists predict what will find after the reflecting pool is emptied
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