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Restaurant Details

Gonzalo Guzman and Jose Ramos, the two co-chefs of Nopalito, are among San Francisco's best cooks. Their dishes plumb areas of Mexican regional cuisine many Americans only know from reading Diana Kennedy books; but they're not slavish to traditions, incorporating California produce and sustainable meats and billowing flares of creativity. The masa-based antojitos - quesadillas at this Haight restaurant are made with chile-red masa and stuffed with braised chicharrones, panuchos topped with achiote-braised chicken - are uniformly good. The carnitas are unusually succulent, and the aguas frescas are tart and brightly flavored. Rare tequilas and mezcals may be ordered by the shot, with sangrita or salt on the side.

Features: , , , , , , , , , ,

Price: $$
Payment Type: All Major Credit Cards, cash

Parking: Lot Available

Reservations: Not Accepted, Call-Ahead Seating Available

Attire: Casual


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