Restaurant: Nopalito
Location: 306 Broderick Street. San Francisco, CA 94117. 415-437-0303
Date: February 11, 2012
Cuisine: Mexican
Rating: Best Mexican I’ve been too since I was in Mexico
Continuing our San Francisco adventures, we met up with my college roommate and his family at a Mexican place in his neighborhood. This trendy — and hence crowded — little spot served up some of the best Mexican I’ve had since my wife and I used to frequent a favorite high end resort in Cabo.
The bustling kitchen.
The lunch menu.
“Hibiscus-Valencia Orange.”
“Ginger-Lemonade.” I love good lemonade and this one was pretty awesome, with a spicy ginger finish like Jamaican ginger beer.
My son got the straight up cheese quesadilla. Notice the small hand grab.
“Totopos con Chile. Tortilla chips, salsa de arbol, cotija cheese, crema and lime.” Thick homemade chips with a good bit of spice and tangy limeness. Real good. Not real light.
“Naranjas con Chile, limón y Queso. Salad of cara cara oranges, blood oranges, grapefruit, pickled red onions, chile, lime and queso fresco.” Very nice zesty fresh flavors.
“Ceviche verde de Pescado. Marinated fish, lime, tomatillo, jalapeño, cilantro, avocado and tortilla chips.” Again, reminiscent of my Cabo vacations.
“Taquitos de Papas adobadas. Crispy rolled tortillas, potatoes in New Mexico chile adobo, onion, guacamole, crema, queso fresco and salsa brava.” Yum yum. Fried is always tasty. As straightforward as the toppings are, they were incredibly fresh.
“Tamal empipianado rojo con Puerco. Corn masa, pork stewed in dried chilies, sunflower & seasame seeds, tomato, spices and queso cotija.” I’m a sucker for the sweet corny taste of a good tamale.
“Quesadilla roja con Chicharrón. Mulato chile-corn tortilla, crispy pork belly, salsa cascabel, jack cheese, queso fresco, onion and cilantro.” Very interesting jazzed up quesadilla.
“Quesadilla de Primavera. Corn tortilla, asparagus, mushroom, spinach, quesillo, queso fresco, spring onion, cilantro, and salsa de chile puya.” Good, but not as good as the pork one.
“Empanada con Deshebrada de res. Fried masa pastry, grass-fed beef, tomato, jalapeño, cabbage, avocado, queso fresco and salsa frita de guajillo.” Also really tasty.
Some almond balls to finish things off.
While not light, this was a very zesty meal — and despite the large number of Mexican places in LA I don’t know any that use ingredients this fresh or bring to bear such a modern and sophisticated palette.
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