A vibrant neighborhood Mexican kitchen, celebrating the traditional cookery of Mexico and utilizing our philosophy of purchasing local, organic and sustainable ingredients.
Try the carnitas. They're #52 on 7x7 Magazine's list of 100 Things to Try Before You Die.
Don't want to wait for a table? Call ahead and put your name on the waiting list. Works like a charm.
Nopalito's full menu is also available to-go. Call 415-437-0303.
"The caldo soup is a must!"
"Get the albondigas!"
Many high-end chefs secretly admit to loving what their kitchen staff makes for itself — known as "family meal" — more than what the restaurant serves. So when Jeff Hanak and Allyson and Laurence Jossel, owners of the popular Nopa, were asked by their Mexican kitchen crew about opening a Tex-Mex place, they said they'd rather open a place featuring the kind of authentic Mexican food served in the kitchen.
Nopalito was born in a supermarket parking lot, and its food is rigorously Mexican. Nothing costs more than fifteen bucks, but if you put this same food on Limoges china and replaced the waiters' green T-shirts with suits, it couldn't taste any better. The chefs, Nopa alums José Ramos and Gonzalo Guzman, grind their own masa and make fresh tortillas; the chips with salsa de arbol, cotija cheese, crema, and lime are way out of the ordinary; the ceviche glistens with freshness sparked by lime juice; and the carnitas of pork braised for hours is riddled with the flavors of orange, bay leaf, cinnamon, and beer. And to think the kitchen staff was keeping all this to itself.