From the restaurant's website:
"A vibrant neighborhood Mexican kitchen, celebrating the traditional cookery of Mexico and utilizing our philosophy of purchasing local, organic and sustainable ingredients. Our masa is house-ground from organic corn. Our chorizo, queso fresco, tortillas, and bread are made on the premises. Our specialties include slow-cooked rustic dishes and a wide variety of salsas. We are dedicated to serving the authentic cookery of Mexico and helping to create a sustainable community."
Full bar. Serving lunch and dinner daily.
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
"The compact menu — seven larger plates and 11 smaller ones — contains dishes not typically available at other Mexican restaurants, such as lamb with adobo sauce steamed in banana leaves and served with a bowl of consomme; and chunks of goat stewed in dried chiles, accompanied by a ramekin of pinquito beans and salsa de arbol."
— Michael Bauer, San Francisco Chronicle, March 29, 2009 (three stars)
From the restaurant's website:
"A vibrant neighborhood Mexican kitchen, celebrating the traditional cookery of Mexico and utilizing our philosophy of purchasing local, organic and sustainable ingredients. Our masa is house-ground from organic corn. Our chorizo, queso fresco, tortillas, and bread are made on the premises. Our specialties include slow-cooked rustic dishes and a wide variety of salsas. We are dedicated to serving the authentic cookery of Mexico and helping to create a sustainable community."
Full bar. Serving lunch and dinner daily.
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
"The compact menu — seven larger plates and 11 smaller ones — contains dishes not typically available at other Mexican restaurants, such as lamb with adobo sauce steamed in banana leaves and served with a bowl of consomme; and chunks of goat stewed in dried chiles, accompanied by a ramekin of pinquito beans and salsa de arbol."
— Michael Bauer, San Francisco Chronicle, March 29, 2009 (three stars)