The San Francisco Chronicle's Leah Garchik hails Pancho Villa as “the French Laundry of taquerias,” a comparison that checks out after appraising the farm-fresh tomatoes, crisp peppers, and succulent meats that leave no room for preservatives, lard, or MSG on its menu. The Fiesta-platter appetizer ($10.95) brings families together to share in a parade of south-of-the-border flavors that includes garlic prawns, chicken flautas, and a heap of salsa primed for confetti cannons. Grilled-salmon burritos ($7.75) unite the flat-tortilla expanses of Mexico’s deserts with candies plucked from California’s sea, and tofu tacos ($2.25) take vegetarians on silken soy rafts down the Rio Grande. Guests can feast on combo dinners, which pair enchilada, flauta, or chili relleno entrees ($11) with traditional sides such as rice, beans, salad, and extra tortillas. Pulpy aguas frescas ($2–$3.50), in handcrafted flavors such as pineapple and tamarind, ensure that parched throats need not pursue second careers as broomstick sanders.
From fleeting linen sales to that flighty Easter Bunny, it seems as if nothing lasts forever, especially at the mall. With today’s Groupon, put an expiration date on your hunger as well. With today’s deal, $15 gets you $30 worth of food and drink at Zazil, a delicious Mexican restaurant conveniently located within the Westfield San Francisco Centre.
Today's Groupon brings back el deal caliente by demand popular: $15 gets you $30 worth of delicious Mexican food at Colibrí Mexican Bistro, located at 438 Geary St. in the Theater District (one block west of Union Square). Colibrí offers more than the standard Mexican fare, making it a great place to have lunch with friends, dinner with out-of-towners, or a business meeting in which you propose replacing the police force of Old Detroit with Robot Cops.Follow @Groupon_Says on Twitter.
The chefs of San Buena Taco Truck grill asada and carnitas inside roaming kitchens, delighting taste buds across the city with four trucks and a bustling catering department. Each truck totes a station for dousing spicy tacos, quesadillas, and burritos with salsa verde and guacamole, and stocks a refrigerator with beverages from south of the border, including tamarindo and Mexican Coca-Cola. Caterers travel to special occasions, such as weddings and discoveries of lost remotes, dishing fare en masse. They count Whole Foods Market, Lucasfilm, and Genentech among their satisfied, sated clientele.
A 15-year fixture in the bustling Mission District, El Tonayense invokes the sizzling flavors of Jaliscan street food with an array of traditional Mexican entrees and coastal seafood dishes. Tacos and burritos fill belly-piñatas to near bursting as diners sample from a meaty smorgasbord of carne asada, al pastor, and succulent prawn dishes. To spice up their south-of-the-border staples, El Tonayense’s chefs craft secret recipes of red and green salsas that dance across palates to the up-tempo beats of chomping teeth.
Translated from Spanish, La Parilla means "The Grill." The reiterative name befits La Parilla Grill, whose menu showcases its critically acclaimed chicken in as many permutations as possible. For chicken purists, the pollo can come marinated in a 16-piece meal alongside tortillas and salsa, or in individualized quarter-, half-, and whole-chicken meals.
Cooks also incorporate chicken into their Mexican specialties, including tortas, tacos, and burritos. Those options aren't limited to chicken—steak and pork can also get added onto tortas, while other burritos feature beans and cheese or shrimp. End meals on a sweet note with desserts such as churro, a Spanish-style doughnut served plain or smothered in caramel, which in Spanish means "mmmmmmm."
Although Gabriel Maldonado left his hometown of Michoacan, Mexico in the early 1940s for new opportunities in the United States, he wasn't able to leave behind his family's century-long baking traditions. After long days of laying railroad tracks around Suisun Bay, he spent his evenings in a refurbished garage space, baking sweet pastries and breads inside an old pizza oven. The next morning, he would load the baked goods into his 1938 Cadillac and sell them to the local port and plant workers. He finally laid down firmer roots for his business in 1951, establishing La Victoria Bakery in the Mission District.
The current pastry chef, Luis Villavelazquez, recently upgraded the bakery's Mexican pastries to gourmet status by fusing Latin ingredients into famous French confections. In addition to vegan-friendly items and traditional cookies and cakes crafted from fresh eggs and milk, the 60-year-old panaderia churns out pan dulce from a family recipe passed down through generations of text messages as well as locally roasted fair-trade coffee and Argentinean empanadas.