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11 h 30 - 21 h 10
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M
MICHELIN
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International Food Guide
Whether they’re digging into a refreshing ensalada de nopales or sharing a platter of blue-corn tacos stuffed with spicy-smoky marinated fish, local...
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Local Expert from Caviar
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Food & Drink Writer
San Francisco has no shortage of top-notch Mexican restaurants. A standout among standouts? Nopalito. At his two outposts in the Mission and Nopa, chef-owner Gonzalo Guzman cooks the Mexican food he ate growing up in Veracruz, but does so using the best seasonal California produce. That means meaty Rancho Gordo Pinquito beans braised in all the aromatics (garlic, onion, guajillo); grass-fed beef simmered into submission and melted into spicy, deeply rich birria de res; and hunks of cauliflower given the al pastor treatment (seasoned with achiote, guajillo, and orange) and then fried. There’s also succulent carnitas scented with cinnamon, chips and guac you could never replicate at home, and bebidas, because who can say no to housemade horchata? You can also stock your pantry with Nopalito standards, including the house hot sauce, tortilla chips, and salsa macha, made with smoky Morita chiles, peanuts and toasted sesame seeds.
M
McKenzie R.
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Staff Picks
Nopalito’s Broderick Street location is right by my old apartment, and let me tell you – they are all about high-quality, fresh Mexican cuisine. Nopalito fuses traditional Mexican cuisine with local Bay Area ingredients to create some seriously good food. Owner & Chef Gonzalo Guzman was born and raised in Veracruz, Mexico, and brought his family’s cooking traditions and techniques to the Bay Area. He opened Nopalito in 2009 and it's been a staple in the neighborhood ever since. I highly recommend starting off with a Totopos Kit, a novel take on nachos made with tortilla chips and queso fresco. For entrees, I love the Trucha a la Plancha (seared marinated trout) or the Quesadilla de Calabaza.
Comida
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Cócteles (21+)
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