Omar Mamoon

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<em>PFG is a new column by yours truly, Omar Mamoon. It stands for Pretty F</em>*<em>cking Good—when something is so damn delicious, it stops you in your tracks. You just can’t stop eating.</em>

<p><em>PFG is a new column by yours truly, Omar Mamoon. It stands for Pretty F</em>*<em>cking Good—when something is so damn delicious, it stops you in your tracks. You just can’t stop eating.</em></p>

<p><em>But good food is about so much more than what’s on the plate. Behind every dish is a story. PFG is a chance to tell those tales. We’ll explore it all, from Michelin-starred restaurants to street food served on sticks. So get ready, and come hungry.</em></p>

<p><em>A little bit about me: I’ve spent most of my life in San Francisco’s Mission District. I’ve been writing about food and dining for about a decade.</em></p>

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<div class="wp-block-column"><p><em>But good food is about so much more than what’s on the plate. Behind every dish is a story. PFG is a chance to tell those tales. We’ll explore it all, from Michelin-starred restaurants to street food served on sticks. So get ready, and come hungry.</em></p><p><em>A little bit about me: I’ve spent most of my life in San Francisco’s Mission District. I’ve been writing about food and dining for about a decade.</em></p></div>

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<div class="wp-block-columns"><div class="wp-block-column"><p><em>But good food is about so much more than what’s on the plate. Behind every dish is a story. PFG is a chance to tell those tales. We’ll explore it all, from Michelin-starred restaurants to street food served on sticks. So get ready, and come hungry.</em></p><p><em>A little bit about me: I’ve spent most of my life in San Francisco’s Mission District. I’ve been writing about food and dining for about a decade.</em></p></div><div class="wp-block-column"><figure class="wp-block-image alignright size-large is-resized"><img src="https://content.sfstandard.com/wp-content/uploads/2023/08/PrettyFGood.jpg?w=2498" alt="Pretty F*cking Good logo." class="wp-image-187853" style="width:261px;height:261px"/></figure></div></div>

Really good al pastor<em> </em>is hard to find in San Francisco. I’m talking about the kind that’s served at stands across Mexico City, with orangey, marinated pork shaved in thin multilayered sheets from a massive rotating meat spit called a trompo. To get that, we used to have to venture to San Jose or hit one of the spots off Oakland’s International Boulevard. But then a few months ago, Tacos El Charro started showing up on Mission Street.

<p>Really good al pastor<em> </em>is hard to find in San Francisco. I’m talking about the kind that’s served at stands across Mexico City, with orangey, marinated pork shaved in thin multilayered sheets from a massive rotating meat spit called a trompo. To get that, we used to have to venture to San Jose or hit one of the spots off Oakland’s International Boulevard. But then a few months ago, Tacos El Charro started showing up on Mission Street.</p>

A trompo requires consistent monitoring by a taquero who keeps an eye on it to ensure the meat is charred properly. State <a href="https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram.aspx" target="_blank" rel="noreferrer noopener">health department regulations</a> say pork is supposed to be cooked to at least 145 degrees, but if it’s overcooked, it will taste dry. A lot of Bay Area taquerias have al pastor on the menu, but their trompos are not well assembled<em>.</em> Or they simply forgo the crucial component, opting to grill the pork instead. Tacos El Charro’s trompo is tightly assembled, each layer of tender pork charred and crispy on the outside and juicy and chewy within. The tortillas are warm, and the salsas come with sabor. It’s PFG.

<p>A trompo requires consistent monitoring by a taquero who keeps an eye on it to ensure the meat is charred properly. State <a href="https://www.cdph.ca.gov/Programs/CEH/DFDCS/Pages/FDBPrograms/FoodSafetyProgram.aspx" target="_blank" rel="noreferrer noopener">health department regulations</a> say pork is supposed to be cooked to at least 145 degrees, but if it’s overcooked, it will taste dry. A lot of Bay Area taquerias have al pastor on the menu, but their trompos are not well assembled<em>.</em> Or they simply forgo the crucial component, opting to grill the pork instead. Tacos El Charro’s trompo is tightly assembled, each layer of tender pork charred and crispy on the outside and juicy and chewy within. The tortillas are warm, and the salsas come with sabor. It’s PFG.</p>

60 pounds of of thinly cut pork shoulder rotates at Tacos El Charro in The Mission in San Francisco on Thursday, July 27, 2023. The pork shoulder marinates overnight in a bright red adobo made pureed roma tomatoes, spicy fruity guajillo peppers, smoky cumin and more. Each trompo weighs in at around 60 pounds and produces between 400-450 tacos.
Tacos El Charro, is own and operated by Juan Lazaro and his wife, Carina Montoya who prepare all the the food in Concord, CA  and drive down to the Mission in San Francisco to sell their famous el pastor tacos.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2023/08/PFG-EP1-07272023-334.jpg?w=2500" alt="Sixty pounds of thinly cut pork shoulder rotates at Tacos El Charro in the Mission in San Francisco." class="wp-image-187693"/><figcaption class="wp-element-caption">Sixty pounds of thinly cut pork shoulder rotates at Tacos El Charro in the Mission in San Francisco on July 27.</figcaption></figure>


Tacos El Charro is actually based in Concord, where the trompo<em> </em>is assembled. Carina Montoya and her husband, Juan Lazaro, were working in the bakery at a Safeway there when the pandemic hit in 2020. With their hours drastically reduced, they started selling creamy corn salads called esquites and crispy chicharrones (fried pork rinds) out of their garage. They eventually added tacos al pastor to the menu.&nbsp;

<p>Tacos El Charro is actually based in Concord, where the trompo<em> </em>is assembled. Carina Montoya and her husband, Juan Lazaro, were working in the bakery at a Safeway there when the pandemic hit in 2020. With their hours drastically reduced, they started selling creamy corn salads called esquites and crispy chicharrones (fried pork rinds) out of their garage. They eventually added tacos al pastor to the menu.&nbsp;</p>

Lazaro comes from the city said to be where al pastor originated, Puebla, Mexico, where he once worked as a taquero<em>, </em>like his father before him. Like so many other beloved dishes, tacos al pastor came about as a result of cultures mixing. The trompo is a Latin American take on the vertical rotisserie used to cook lamb for shawarma, the roast lamb wrap served across the Middle East. Lebanese immigrants brought shawarma to Mexico, where locals adapted it during the 1930s by substituting pork, and tacos al pastor was born.

<p>Lazaro comes from the city said to be where al pastor originated, Puebla, Mexico, where he once worked as a taquero<em>, </em>like his father before him. Like so many other beloved dishes, tacos al pastor came about as a result of cultures mixing. The trompo is a Latin American take on the vertical rotisserie used to cook lamb for shawarma, the roast lamb wrap served across the Middle East. Lebanese immigrants brought shawarma to Mexico, where locals adapted it during the 1930s by substituting pork, and tacos al pastor was born.</p>

Carina Montoya poses for a portrait right next to her taco stand called, Tacos El Charro in The Mission in San Francisco on Thursday, July 27, 2023. Tacos El Charro, is own and operated by Juan Lazaro and his wife, Carina Montoya who prepare all the the food in Concord, CA  and drive down to the Mission in San Francisco to sell their famous el pastor tacos.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2023/08/INLINE01_PFG-EP1-07272023-274.jpg?w=2500" alt="Owner Carina Montoya poses besides Tacos El Charro food stand." class="wp-image-187422"/><figcaption class="wp-element-caption">Carina Montoya runs Tacos El Charro, which appears in the Mission in San Francisco on Thursdays through Sundays.</figcaption></figure>


With business growing, Tacos El Charro started selling its fare on Mission Street this year. “Our friend lives in San Francisco and said to come and sell tacos,” explained Montoya. So they joined the various Mission Street food vendors that cater to the bar crowd Thursdays through Sundays. They begin at happy hour, around 5 p.m., and end after closing time, 2 a.m. or later.&nbsp;&nbsp;

<p>With business growing, Tacos El Charro started selling its fare on Mission Street this year. “Our friend lives in San Francisco and said to come and sell tacos,” explained Montoya. So they joined the various Mission Street food vendors that cater to the bar crowd Thursdays through Sundays. They begin at happy hour, around 5 p.m., and end after closing time, 2 a.m. or later.&nbsp;&nbsp;</p>

Montoya says she makes more money in a week now than she did in three weeks at Safeway. “There’s a lot of al pastor in taquerias in San Francisco, but they aren’t the same,” Lazaro told me recently in Spanish. He added that the secret is in the adobo marinade. “It’s a recipe from my father.”&nbsp;&nbsp;

<p>Montoya says she makes more money in a week now than she did in three weeks at Safeway. “There’s a lot of al pastor in taquerias in San Francisco, but they aren’t the same,” Lazaro told me recently in Spanish. He added that the secret is in the adobo marinade. “It’s a recipe from my father.”&nbsp;&nbsp;</p>

Juan Lazaro prepares and cuts the al pastor for Tacos El Charro in The Mission in San Francisco on Thursday, July 27, 2023. Juan Lazaro and his wife, Carina Montoya prepare all the the food in Concord, CA and drive into the city and setup shop on Mission Street in San Francisco.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2023/08/FEATURED_PFG-EP1-07272023-153.jpg?w=2500" alt="Juan Lazaro prepares and cuts the al pastor for Tacos El Charro." class="wp-image-187420"/><figcaption class="wp-element-caption">Juan Lazaro prepares and cuts the al pastor for Tacos El Charro in the Mission in San Francisco.</figcaption></figure>


Each morning, Lazaro forms the trompo with layers of thinly sliced pork shoulder that’s been marinating overnight in a bright red adobo made from pureed roma tomatoes, spicy guajillo peppers, smoky cumin and other spices. Each trompo weighs about 60 pounds and produces 400-450 tacos.

<p>Each morning, Lazaro forms the trompo with layers of thinly sliced pork shoulder that’s been marinating overnight in a bright red adobo made from pureed roma tomatoes, spicy guajillo peppers, smoky cumin and other spices. Each trompo weighs about 60 pounds and produces 400-450 tacos.</p>

Tacos are $4 a pop and feature corn tortillas made daily by Oakland-based tortilleria La Finca. They are warmed in pork-fat drippings from the trompo on the plancha below.&nbsp;

<p>Tacos are $4 a pop and feature corn tortillas made daily by Oakland-based tortilleria La Finca. They are warmed in pork-fat drippings from the trompo on the plancha below.&nbsp;</p>

For salsas, you can choose the creamy verde made from jalapenos, oil and chicken bouillon for a burst of umami, or the roja, a roasted chile de arbol-based accompaniment that provides real mouth-blasting heat that makes you sweat.

<p>For salsas, you can choose the creamy verde made from jalapenos, oil and chicken bouillon for a burst of umami, or the roja, a roasted chile de arbol-based accompaniment that provides real mouth-blasting heat that makes you sweat.</p>

A plate of El Charro's signature al pastor tacos features perfectly marinated and thinly cut pork served to order for hungry customers at the curbside food stand.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2023/08/INLINE_02-PFG-EP1-07272023-303.jpg?w=2500" alt="A plate of El Charro's signature al pastor tacos features perfectly marinated and thinly cut pork served to order for hungry customers at the curbside food stand." class="wp-image-187421"/><figcaption class="wp-element-caption">A plate of El Charro&#8217;s signature al pastor tacos features perfectly marinated and thinly cut pork served to order for hungry customers at the curbside food stand.</figcaption></figure>


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2023/08/INLINE_02-PFG-EP1-07272023-303.jpg?w=2500" alt="A plate of El Charro's signature al pastor tacos features perfectly marinated and thinly cut pork served to order for hungry customers at the curbside food stand." class="wp-image-187421"/><figcaption class="wp-element-caption">A plate of El Charro's signature al pastor tacos features perfectly marinated and thinly cut pork served to order for hungry customers at the curbside food stand.</figcaption></figure>

<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2023/08/INLINE_02-PFG-EP1-07272023-303.jpg?w=2500" alt="A plate of El Charro's signature al pastor tacos features perfectly marinated and thinly cut pork served to order for hungry customers at the curbside food stand." class="wp-image-187421"/><figcaption class="wp-element-caption">A plate of El Charro&#8217;s signature al pastor tacos features perfectly marinated and thinly cut pork served to order for hungry customers at the curbside food stand.</figcaption></figure>

You <em>can</em> dress the tacos yourself, but do yourself a favor and allow Montoya to do the honors with a flourish of chopped cilantro and diced raw onion, a splash of both salsas and radish and lime on the side. Be sure to ask for a side of pickled onions and habanero—those help cut through the richness while adding another layer of heat. And be sure to ask for a slice of the whole fresh pineapple that crowns the trompo. The signature sweetness is an essential component of the al pastor experience.

<p>You <em>can</em> dress the tacos yourself, but do yourself a favor and allow Montoya to do the honors with a flourish of chopped cilantro and diced raw onion, a splash of both salsas and radish and lime on the side. Be sure to ask for a side of pickled onions and habanero—those help cut through the richness while adding another layer of heat. And be sure to ask for a slice of the whole fresh pineapple that crowns the trompo. The signature sweetness is an essential component of the al pastor experience.</p>

Montoya says she dreams of bigger things as a business owner: “I want a restaurant,” she says. “But it’s expensive.”&nbsp;&nbsp;&nbsp;

<p>Montoya says she dreams of bigger things as a business owner: “I want a restaurant,” she says. “But it’s expensive.”&nbsp;&nbsp;&nbsp;</p>

Until then, there’s Tacos El Charro in the Mission.

<p>Until then, there’s Tacos El Charro in the Mission.</p>


<h2 class="wp-block-heading" id="h-tacos-el-charro"><strong>Tacos El Charro</strong></h2>


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<h2 class="wp-block-heading" id="h-tacos-el-charro"><strong>Tacos El Charro</strong></h2>

🗓️ Thursdays-Sundays | 5 p.m.-2 a.m.<br>📍 19th and Mission streets, San Francisco<br>🔗 instagram.com/tacos_charro

<p>🗓️ Thursdays-Sundays | 5 p.m.-2 a.m.<br>📍 19th and Mission streets, San Francisco<br>🔗 instagram.com/tacos_charro</p>

The best al pastor in San Francisco comes carved streetside in the Mission

Lauren Saria

When he’s not working at his popular Tenderloin pizzeria <a href="https://www.thatsouttasight.com/">Outta Sight</a>, chef Eric Ehler can often be found zigzagging across the city — on foot, on bike, on a skateboard — in search of hidden culinary destinations. The long-time resident of the Mission is compulsive about exploring everything from unassuming doughnut shops and mom-and-pop Japanese restaurants to anything fried outside on a plancha.<br><br>It’s incomprehensible to him that most people navigate the city’s food scene based on listicles and Yelp reviews. “It’s all the same places,” he says ruefully, “which is fine. But there’s more out there.”&nbsp;

<p>When he’s not working at his popular Tenderloin pizzeria <a href="https://www.thatsouttasight.com/">Outta Sight</a>, chef Eric Ehler can often be found zigzagging across the city — on foot, on bike, on a skateboard — in search of hidden culinary destinations. The long-time resident of the Mission is compulsive about exploring everything from unassuming doughnut shops and mom-and-pop Japanese restaurants to anything fried outside on a plancha.<br><br>It’s incomprehensible to him that most people navigate the city’s food scene based on listicles and Yelp reviews. “It’s all the same places,” he says ruefully, “which is fine. But there’s more out there.”&nbsp;</p>

A lot more. “There’s a lot of street food these days,” Ehler continues, “way more than ever.” He estimates he’s tried about 80% of the vendors who regularly set up in the Mission. Some stands are simple, manned by a person who dragged out a barbecue; others have music, lights, a generator, tents, tables, and chairs.

<p>A lot more. “There’s a lot of street food these days,” Ehler continues, “way more than ever.” He estimates he’s tried about 80% of the vendors who regularly set up in the Mission. Some stands are simple, manned by a person who dragged out a barbecue; others have music, lights, a generator, tents, tables, and chairs.</p>

Chef Eric Ehler takes food writer Lauren Saria on a tour of his favorite late night street food vendors in the the Mission District in San Francisco on Friday, Aug. 9, 2024. Chef Eric Ehlers of pizzeria Outta Sight takes the standard on a tour of the best street food vendors in the Mission District.


<figure class="wp-block-image size-full"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-7-1.jpg" alt="Two people stand in front of a graffiti-covered metal door, smiling. They wear casual clothes: jackets, hoodies, and caps, one holding a yellow bag." class="wp-image-304974"/><figcaption class="wp-element-caption">The Standard&#8217;s deputy food editor Lauren Saria joins Ehler for late-night Mission street food.</figcaption></figure>


<figure class="wp-block-image size-full"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-7-1.jpg" alt="Two people stand in front of a graffiti-covered metal door, smiling. They wear casual clothes: jackets, hoodies, and caps, one holding a yellow bag." class="wp-image-304974"/><figcaption class="wp-element-caption">The Standard's deputy food editor Lauren Saria joins Ehler for late-night Mission street food.</figcaption></figure>

<figure class="wp-block-image size-full"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-7-1.jpg" alt="Two people stand in front of a graffiti-covered metal door, smiling. They wear casual clothes: jackets, hoodies, and caps, one holding a yellow bag." class="wp-image-304974"/><figcaption class="wp-element-caption">The Standard&#8217;s deputy food editor Lauren Saria joins Ehler for late-night Mission street food.</figcaption></figure>

Chef Eric Ehler holds salsas from Tacos Santo Toribio in the the Mission District of San Francisco on Friday, Aug. 9, 2024. Chef Eric Ehlers of pizzeria Outta Sight takes the standard on a tour of the best street food vendors in the Mission District.


<figure class="wp-block-image size-full"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-17.jpg" alt="A smiling man in a black vest and green cap holds a stack of colorful containers and a white plastic bag, standing in front of an orange food truck at night." class="wp-image-304975"/><figcaption class="wp-element-caption">Ehler, a long-time Mission resident, crisscrosses the city every day, often stopping to explore street food vendors, food trucks, and hole-in-the-wall restaurants.</figcaption></figure>


Many operate outside the law. The Department of Health — the agency charged with ensuring that San Francisco’s 7,000 or so food facilities comply with safety laws — requires mobile vendors to pass inspections and acquire a permit in order to operate. Basic <a href="https://www.sf.gov/step-by-step/operate-mobile-food-facility-curbside?_gl=1%2A1cpg5q3%2A_ga%2AMzI3NzE1NDU3LjE2OTg0MjM2Nzk.%2A_ga_BT9NDE0NFC%2AMTcyMzczODE1NS4yNjYuMS4xNzIzNzM5OTU1LjAuMC4w%2A_ga_63SCS846YP%2AMTcyMzczODE1NS4yNjYuMS4xNzIzNzM5OTU1LjAuMC4w">requirements</a> include having a handwashing station for workers and equipment that keeps food at a safe holding temperature.&nbsp;

<p>Many operate outside the law. The Department of Health — the agency charged with ensuring that San Francisco’s 7,000 or so food facilities comply with safety laws — requires mobile vendors to pass inspections and acquire a permit in order to operate. Basic <a href="https://www.sf.gov/step-by-step/operate-mobile-food-facility-curbside?_gl=1%2A1cpg5q3%2A_ga%2AMzI3NzE1NDU3LjE2OTg0MjM2Nzk.%2A_ga_BT9NDE0NFC%2AMTcyMzczODE1NS4yNjYuMS4xNzIzNzM5OTU1LjAuMC4w%2A_ga_63SCS846YP%2AMTcyMzczODE1NS4yNjYuMS4xNzIzNzM5OTU1LjAuMC4w">requirements</a> include having a handwashing station for workers and equipment that keeps food at a safe holding temperature.&nbsp;</p>

But the fact that most street spots operate without permits doesn’t faze Ehler. “Being a professional cook for many years, it&#8217;s very apparent if they have their shit together, if they&#8217;re using professional kitchen practices,” he says.&nbsp;<br><br>Dining is at your own risk. But it’s one Ehler thinks is worth it —&nbsp;if you follow his lead.&nbsp;

<p>But the fact that most street spots operate without permits doesn’t faze Ehler. “Being a professional cook for many years, it's very apparent if they have their shit together, if they're using professional kitchen practices,” he says.&nbsp;<br><br>Dining is at your own risk. But it’s one Ehler thinks is worth it —&nbsp;if you follow his lead.&nbsp;</p>

<p>But the fact that most street spots operate without permits doesn’t faze Ehler. “Being a professional cook for many years, it&#8217;s very apparent if they have their shit together, if they&#8217;re using professional kitchen practices,” he says.&nbsp;<br><br>Dining is at your own risk. But it’s one Ehler thinks is worth it —&nbsp;if you follow his lead.&nbsp;</p>

Ehler kindly offered to take The Standard on a one-night, four-stop Mission street-food crawl. “This is the real <a href="https://en.wikipedia.org/wiki/Jonathan_Gold">Jonathan Gold</a> shit,” he says.&nbsp;

<p>Ehler kindly offered to take The Standard on a one-night, four-stop Mission street-food crawl. “This is the real <a href="https://en.wikipedia.org/wiki/Jonathan_Gold">Jonathan Gold</a> shit,” he says.&nbsp;</p>

Salvador Fernandez cuts pineapple from his al pastor trompo at Tacos El Charro at 19th and mission in San Francisco on Saturday, Aug. 10, 2024. Chef Eric Ehlers of pizzeria Outta Sight takes the standard on a tour of the best street food vendors in the Mission District.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-30.jpg?w=2500" alt="A man in a blue apron and cap carves meat from a vertical rotisserie in a kitchen, with a colorful bus painting on the wall behind him." class="wp-image-304982"/><figcaption class="wp-element-caption">Salvador Fernandez slices pineapple for al pastor tacos off a trompo at Tacos El Charro.</figcaption></figure>



<h2 class="wp-block-heading" id="h-tacos-el-charro">Tacos El Charro</h2>


After meeting up for a tequila shot on the back patio at dive bar Zeitgeist, we head south down Mission Street. Our first stop is the <a href="https://sfstandard.com/2023/08/03/the-best-al-pastor-in-san-francisco-comes-carved-streetside-in-the-mission/">lauded</a> al pastor stand run by Juan Lazaro, an OG of the Mission’s street-food scene. In April, <a href="https://www.instagram.com/tacoselcharrosf/"><strong>Tacos El Charro</strong></a> moved from 19th and Mission to a prominent location outside the West African restaurant and club <a href="https://www.bissapbaobab.com/">Bissap Baobab</a>.

<p>After meeting up for a tequila shot on the back patio at dive bar Zeitgeist, we head south down Mission Street. Our first stop is the <a href="https://sfstandard.com/2023/08/03/the-best-al-pastor-in-san-francisco-comes-carved-streetside-in-the-mission/">lauded</a> al pastor stand run by Juan Lazaro, an OG of the Mission’s street-food scene. In April, <a href="https://www.instagram.com/tacoselcharrosf/"><strong>Tacos El Charro</strong></a> moved from 19th and Mission to a prominent location outside the West African restaurant and club <a href="https://www.bissapbaobab.com/">Bissap Baobab</a>.</p>

Under the blinding glow of utility lights are not one but two trompos, the vertical spits used to make al pastor, wafting the scent of roasting pork. One supports a stack of adobo-marinated pork; the other, onion-scented meat for tacos Arabes. Both dishes hail from Puebla, Lazaro&#8217;s hometown, and reflect the melding of the region’s Mexican and Lebanese cuisines. The pork for the tacos Arabes is seasoned with cumin and oregano, spices common in the eastern Mediterranean.&nbsp;

<p>Under the blinding glow of utility lights are not one but two trompos, the vertical spits used to make al pastor, wafting the scent of roasting pork. One supports a stack of adobo-marinated pork; the other, onion-scented meat for tacos Arabes. Both dishes hail from Puebla, Lazaro's hometown, and reflect the melding of the region’s Mexican and Lebanese cuisines. The pork for the tacos Arabes is seasoned with cumin and oregano, spices common in the eastern Mediterranean.&nbsp;</p>

<p>Under the blinding glow of utility lights are not one but two trompos, the vertical spits used to make al pastor, wafting the scent of roasting pork. One supports a stack of adobo-marinated pork; the other, onion-scented meat for tacos Arabes. Both dishes hail from Puebla, Lazaro&#8217;s hometown, and reflect the melding of the region’s Mexican and Lebanese cuisines. The pork for the tacos Arabes is seasoned with cumin and oregano, spices common in the eastern Mediterranean.&nbsp;</p>

Ehler’s order: two tacos al pastor ($4 each), two tacos Arabes ($4 each), and two tacos de tripas ($5 each) — the last of which is the menu’s crispy-on-the-outside, spongy-on-the-inside sleeper hit for those willing to eat small intestines. The al pastor, topped with a thin slice of pineapple, is indeed delicious, but the tacos Arabes are the real rarity. Traditionally served with a pita-style bread, these instead come in big flour tortillas, topped with onions and melted mozzarella cheese before being rolled up like an open-ended burrito.

<p>Ehler’s order: two tacos al pastor ($4 each), two tacos Arabes ($4 each), and two tacos de tripas ($5 each) — the last of which is the menu’s crispy-on-the-outside, spongy-on-the-inside sleeper hit for those willing to eat small intestines. The al pastor, topped with a thin slice of pineapple, is indeed delicious, but the tacos Arabes are the real rarity. Traditionally served with a pita-style bread, these instead come in big flour tortillas, topped with onions and melted mozzarella cheese before being rolled up like an open-ended burrito.</p>

https://www.instagram.com/tacoselcharrosf/

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<div class="wp-block-sf-standard-infobox"><ul><li><a href="https://www.instagram.com/tacoselcharrosf/">Tacos El Charo</a></li><li><a href="https://maps.apple.com/?address=2247+Mission+St.%2C+between+18th+and+19th">2247 Mission St., between 18th and 19th</a></li></ul></div>

A selection of tacos at Tacos El Charro at 19th and Mission Street in San Francisco on Saturday, Aug. 10, 2024. Chef Eric Ehlers of pizzeria Outta Sight takes the standard on a tour of the best street food vendors in the Mission District.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-34.jpg?w=2500" alt="The image shows three plates of tacos and quesadillas topped with onions, cilantro, avocado, and various meats, accompanied by a container of limes, radishes, and pickled onions." class="wp-image-304986"/><figcaption class="wp-element-caption">Ehler&#8217;s order at Tacoes El Charro includes tacos al pastor, tacos de tripas, and tacos Arabes. </figcaption></figure>


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-34.jpg?w=2500" alt="The image shows three plates of tacos and quesadillas topped with onions, cilantro, avocado, and various meats, accompanied by a container of limes, radishes, and pickled onions." class="wp-image-304986"/><figcaption class="wp-element-caption">Ehler's order at Tacoes El Charro includes tacos al pastor, tacos de tripas, and tacos Arabes. </figcaption></figure>

<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-34.jpg?w=2500" alt="The image shows three plates of tacos and quesadillas topped with onions, cilantro, avocado, and various meats, accompanied by a container of limes, radishes, and pickled onions." class="wp-image-304986"/><figcaption class="wp-element-caption">Ehler&#8217;s order at Tacoes El Charro includes tacos al pastor, tacos de tripas, and tacos Arabes. </figcaption></figure>

The front of Tacos El Charro at 19th and Mission Street in San Francisco on Saturday, Aug. 10, 2024. Chef Eric Ehlers of pizzeria Outta Sight takes the standard on a tour of the best street food vendors in the Mission District.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-37.jpg?w=2500" alt="A lively, brightly lit taco stand has patrons dining on the left and cooks preparing food on the right. A colorful menu board displays various taco options." class="wp-image-304987"/><figcaption class="wp-element-caption">Tacos Arabes aren&#8217;t listed on the menu at Tacos El Charro (now parked in front of Bissap Baobab), but ask and you may get a taste of the hard-to-find dish.</figcaption></figure>


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-37.jpg?w=2500" alt="A lively, brightly lit taco stand has patrons dining on the left and cooks preparing food on the right. A colorful menu board displays various taco options." class="wp-image-304987"/><figcaption class="wp-element-caption">Tacos Arabes aren't listed on the menu at Tacos El Charro (now parked in front of Bissap Baobab), but ask and you may get a taste of the hard-to-find dish.</figcaption></figure>

<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-37.jpg?w=2500" alt="A lively, brightly lit taco stand has patrons dining on the left and cooks preparing food on the right. A colorful menu board displays various taco options." class="wp-image-304987"/><figcaption class="wp-element-caption">Tacos Arabes aren&#8217;t listed on the menu at Tacos El Charro (now parked in front of Bissap Baobab), but ask and you may get a taste of the hard-to-find dish.</figcaption></figure>


<h2 class="wp-block-heading" id="h-rosita-s-kitchen">Rosita&#8217;s Kitchen</h2>


<h2 class="wp-block-heading" id="h-rosita-s-kitchen">Rosita's Kitchen</h2>

<h2 class="wp-block-heading" id="h-rosita-s-kitchen">Rosita&#8217;s Kitchen</h2>

Two blocks south is <strong>Rosita’s Kitchen</strong>, a simple tent across from a Chase bank on Mission and 21st streets. There’s a folding table and a smattering of plastic chairs, filled with small groups of bar-goers and a family enjoying a late dinner.

<p>Two blocks south is <strong>Rosita’s Kitchen</strong>, a simple tent across from a Chase bank on Mission and 21st streets. There’s a folding table and a smattering of plastic chairs, filled with small groups of bar-goers and a family enjoying a late dinner.</p>

Ehler loves the hamburguesa ($13), a meat-lover’s dream, the burger patty buried under strips of bacon, ham, mozzarella, and pico de gallo. But the real star is the pambazo ($8), a gut-busting, smoky chorizo-and-potato torta made on a squishy bun that’s dipped in salsa before being fried on the plancha. The texture doubles down on softness: It’s a mess and exactly the kind of greasy, carby thing you want after downing one drink too many.

<p>Ehler loves the hamburguesa ($13), a meat-lover’s dream, the burger patty buried under strips of bacon, ham, mozzarella, and pico de gallo. But the real star is the pambazo ($8), a gut-busting, smoky chorizo-and-potato torta made on a squishy bun that’s dipped in salsa before being fried on the plancha. The texture doubles down on softness: It’s a mess and exactly the kind of greasy, carby thing you want after downing one drink too many.</p>

Ehler takes a massive bite, paper plate catching the wayward grease. He is clearly in heaven.

<p>Ehler takes a massive bite, paper plate catching the wayward grease. He is clearly in heaven. </p>

Rosita’s Kitchen, northwest corner of Mission and 21st 

<div class="wp-block-sf-standard-infobox"><ul><li><a href="https://maps.apple.com/?address=Rosita%E2%80%99s+Kitchen%2C+northwest+corner+of+Mission+and+21st%C2%A0">Rosita’s Kitchen, northwest corner of Mission and 21st </a></li></ul></div>


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-5.jpg?w=2500" alt="Two people are enjoying large sandwiches at a brightly colored table. They are both smiling and appear to be savoring their food, with paper plates in front of them." class="wp-image-304991"/><figcaption class="wp-element-caption">Don&#8217;t miss the pambazos, a type of sandwich that&#8217;s dipped in salsa, then fried, at Rosita&#8217;s Kitchen.</figcaption></figure>


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-5.jpg?w=2500" alt="Two people are enjoying large sandwiches at a brightly colored table. They are both smiling and appear to be savoring their food, with paper plates in front of them." class="wp-image-304991"/><figcaption class="wp-element-caption">Don't miss the pambazos, a type of sandwich that's dipped in salsa, then fried, at Rosita's Kitchen.</figcaption></figure>

<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-5.jpg?w=2500" alt="Two people are enjoying large sandwiches at a brightly colored table. They are both smiling and appear to be savoring their food, with paper plates in front of them." class="wp-image-304991"/><figcaption class="wp-element-caption">Don&#8217;t miss the pambazos, a type of sandwich that&#8217;s dipped in salsa, then fried, at Rosita&#8217;s Kitchen.</figcaption></figure>

A Gordita made with home made tortillas at Rosita’s food on the corner of Mission and 21st street in San Francisco on Friday, Aug. 9, 2024. Chef Eric Ehlers of pizzeria Outta Sight takes the standard on a tour of the best street food vendors in the Mission District.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-2.jpg?w=2500" alt="The image shows a taco or tostada on a decorative blue and white plate. It has toppings including beef, shredded lettuce, white cheese, salsa, and sour cream." class="wp-image-304990"/><figcaption class="wp-element-caption">Rosita&#8217;s Kitchen makes large flour tortillas to order.</figcaption></figure>


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-2.jpg?w=2500" alt="The image shows a taco or tostada on a decorative blue and white plate. It has toppings including beef, shredded lettuce, white cheese, salsa, and sour cream." class="wp-image-304990"/><figcaption class="wp-element-caption">Rosita's Kitchen makes large flour tortillas to order.</figcaption></figure>

<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-2.jpg?w=2500" alt="The image shows a taco or tostada on a decorative blue and white plate. It has toppings including beef, shredded lettuce, white cheese, salsa, and sour cream." class="wp-image-304990"/><figcaption class="wp-element-caption">Rosita&#8217;s Kitchen makes large flour tortillas to order.</figcaption></figure>


<h2 class="wp-block-heading" id="h-tacos-king-maya">Tacos King Maya</h2>


A block away is <strong>Tacos King Maya</strong>, a spot you could easily miss — barring the unmistakable scent of bacon-wrapped hot dogs. Henry Chimas hails from the Yucatan, so his menu also includes poc chuc, the citrus-marinated grilled pork, a specialty of the region.&nbsp;

<p>A block away is <strong>Tacos King Maya</strong>, a spot you could easily miss — barring the unmistakable scent of bacon-wrapped hot dogs. Henry Chimas hails from the Yucatan, so his menu also includes poc chuc, the citrus-marinated grilled pork, a specialty of the region.&nbsp;</p>

However, that is not the main event. The don’t-miss item is subtly advertised by a handwritten sign on a piece of blue masking tape: panuchos, $5 each.&nbsp;

<p>However, that is not the main event. The don’t-miss item is subtly advertised by a handwritten sign on a piece of blue masking tape: panuchos, $5 each.&nbsp;</p>

Labor-intensive panuchos, a classic antojito in the Yucatan, are not easy to find in San Francisco. A puffed corn tortilla is stuffed with black beans and fried to the color of golden honey. On top, Chimas heaps cabbage, a mound of poc chuc, and pickled jalapeños and onions. A hefty wedge of tomato and thick slices of creamy avocado provide mild respite from the splash of fiery habanero salsa and a squeeze of lime.&nbsp;

<p>Labor-intensive panuchos, a classic antojito in the Yucatan, are not easy to find in San Francisco. A puffed corn tortilla is stuffed with black beans and fried to the color of golden honey. On top, Chimas heaps cabbage, a mound of poc chuc, and pickled jalapeños and onions. A hefty wedge of tomato and thick slices of creamy avocado provide mild respite from the splash of fiery habanero salsa and a squeeze of lime.&nbsp;</p>

East side of Mission Street between 21st and 22nd

<div class="wp-block-sf-standard-infobox"><ul><li><a href="https://www.instagram.com/tacoskingmaya/">Tacos King Maya</a></li><li><a href="https://maps.apple.com/?address=East+side+of+Mission+Street+between+21st+and+22nd">East side of Mission Street between 21st and 22nd</a></li></ul></div>

Chef Eric Ehler eats a burrito from Tacos Santo Toribio in the the Mission District of San Francisco on Friday, Aug. 9, 2024. Chef Eric Ehlers of pizzeria Outta Sight takes the standard on a tour of the best street food vendors in the Mission District.


<figure class="wp-block-image size-large"><img src="https://content.sfstandard.com/wp-content/uploads/2024/08/20240801-missionstreetfoodtour-colin-peck-22.jpg?w=1667" alt="A hand holds a foil-wrapped burrito while another hand drizzles green sauce from a small cup onto it. The burrito is filled with rice, beans, and meat." class="wp-image-304995"/><figcaption class="wp-element-caption">Ehler likes the pollo asado from Tacos Santo Toribio, which has incredibly fresh and flavorful salsas.</figcaption></figure>



<h2 class="wp-block-heading" id="h-tacos-santa-toribio">Tacos Santa Toribio</h2>


Sometimes you need a bathroom break when you’re on a street-food tour. Hot tip: Do as Ehler and I do and grab a beer at <a href="https://www.yelp.com/biz/el-trebol-bar-no-3-san-francisco"><strong>El Trebol</strong></a>, the bar just east of Mission on the corner of 22nd and Capp. It’s a scene: dark and crowded, the crack of pool balls ricocheting, ranchera music blasting.&nbsp;

<p>Sometimes you need a bathroom break when you’re on a street-food tour. Hot tip: Do as Ehler and I do and grab a beer at <a href="https://www.yelp.com/biz/el-trebol-bar-no-3-san-francisco"><strong>El Trebol</strong></a>, the bar just east of Mission on the corner of 22nd and Capp. It’s a scene: dark and crowded, the crack of pool balls ricocheting, ranchera music blasting.&nbsp;</p>

Beers drunk, we make a beeline to<strong> Tacos Santo Toribio</strong>, a mustard-yellow food truck parked just across the street. Ehler’s order is simple: a foil-wrapped pollo asada burrito ($15). He deems the salsas some of the best of the night, proffering a teetering stack of cups filled with red and green varieties, plus pico de gallo.&nbsp;

<p>Beers drunk, we make a beeline to<strong> Tacos Santo Toribio</strong>, a mustard-yellow food truck parked just across the street. Ehler’s order is simple: a foil-wrapped pollo asada burrito ($15). He deems the salsas some of the best of the night, proffering a teetering stack of cups filled with red and green varieties, plus pico de gallo.&nbsp;</p>

Leaning against a building, Ehler unwraps the top half of the burrito and liberally applies salsa to each bite. It’s well past midnight, and the streets are getting quiet. But if one thing is clear, it’s that San Francisco’s late-night food options are abundant — if you know where to look.&nbsp;

<p>Leaning against a building, Ehler unwraps the top half of the burrito and liberally applies salsa to each bite. It’s well past midnight, and the streets are getting quiet. But if one thing is clear, it’s that San Francisco’s late-night food options are abundant — if you know where to look.&nbsp;</p>

https://www.yelp.com/biz/tacos-santo-toribio-san-francisco-2

<div class="wp-block-sf-standard-infobox"><ul><li><a href="https://www.yelp.com/biz/tacos-santo-toribio-san-francisco-2">Tacos Santo Toribio</a></li><li><a href="https://maps.apple.com/?address=Northwest+corner+of+22nd+and+Capp">Northwest corner of 22nd and Capp</a></li></ul></div>

The Mission’s best late-night street food, according to its most dedicated chef

Sarah Holtz

After a two-and-half-year Covid closure, Cal-Italian trattoria Delfina is back in the Mission District with a whole new look and menu, combining full-service dinner with a retail space and to-go pizzeria. Residents of Nob Hill have something else to brag about with the arrival of Ciccino Northern Italian brunchery and Back to Back Pizzeria.

<p>After a two-and-half-year Covid closure, Cal-Italian trattoria Delfina is back in the Mission District with a whole new look and menu, combining full-service dinner with a retail space and to-go pizzeria. Residents of Nob Hill have something else to brag about with the arrival of Ciccino Northern Italian brunchery and Back to Back Pizzeria.</p>

Next week, Miguel Escobedo parks his celebrated taco truck, Al Pastor Papi, in a permanent spot at Spark Social in Dogpatch. And the minds behind Four Barrel Coffee join up with a former Tartine pastry chef to bring Jewish diasporic and Levantine sweets to Hayes Valley with the opening of Loquat.

<p>Next week, Miguel Escobedo parks his celebrated taco truck, Al Pastor Papi, in a permanent spot at Spark Social in Dogpatch. And the minds behind Four Barrel Coffee join up with a former Tartine pastry chef to bring Jewish diasporic and Levantine sweets to Hayes Valley with the opening of Loquat.</p>

<strong>Cal-Italian Favorite Returns</strong>


<h2 class="wp-block-heading" id="h-cal-italian-favorite-returns"><strong>Cal-Italian Favorite Returns</strong></h2>


<h2 id="h-cal-italian-favorite-returns"><strong>Cal-Italian Favorite Returns</strong></h2>

<a href="https://www.delfinasf.com" target="_blank" rel="noreferrer noopener">Delfina</a><a href="https://www.delfinasf.com"><br></a><em>3621 18th St.</em><br><em>(415) 437-6800</em>

<p><a href="https://www.delfinasf.com" target="_blank" rel="noreferrer noopener">Delfina</a><a href="https://www.delfinasf.com"><br></a><em>3621 18th St.</em><br><em>(415) 437-6800</em></p>

At the beginning of the pandemic, after two decades of operation, Annie and Craig Stoll decided to temporarily shut their doors and regroup. Now Delfina is back in an expanded new location on 18th and Guerrero. Their reimagining includes a to-go pizzeria, a retail space, a parklet and a private room with high, vaulted ceilings. Delfina’s all-new cocktail list emphasizes amari and other Italian spirits. The dinner menu rotates regularly, but the Roman pizza bianca-inspired sourdough focaccia is a staple. Look for elevated dishes like the paccheri and petrale sole with fresh San Marzano tomatoes. The spaghetti pomodoro is also back by popular demand.

<p>At the beginning of the pandemic, after two decades of operation, Annie and Craig Stoll decided to temporarily shut their doors and regroup. Now Delfina is back in an expanded new location on 18th and Guerrero. Their reimagining includes a to-go pizzeria, a retail space, a parklet and a private room with high, vaulted ceilings. Delfina’s all-new cocktail list emphasizes amari and other Italian spirits. The dinner menu rotates regularly, but the Roman pizza bianca-inspired sourdough focaccia is a staple. Look for elevated dishes like the paccheri and petrale sole with fresh San Marzano tomatoes. The spaghetti pomodoro is also back by popular demand.</p>

<strong>Natty Wine &amp; Classic Vinyl</strong>


<h2 class="wp-block-heading" id="h-natty-wine-classic-vinyl"><strong>Natty Wine &amp; Classic Vinyl</strong></h2>


<h2 id="h-natty-wine-classic-vinyl"><strong>Natty Wine &amp; Classic Vinyl</strong></h2>

<a href="https://www.backtobacksf.com" target="_blank" rel="noreferrer noopener">Back to Back</a><a href="https://www.backtobacksf.com"><br></a><em>1257 Taylor St.</em><br><em>(415) 371-9704</em>

<p><a href="https://www.backtobacksf.com" target="_blank" rel="noreferrer noopener">Back to Back</a><a href="https://www.backtobacksf.com"><br></a><em>1257 Taylor St.</em><br><em>(415) 371-9704</em></p>

<a href="https://sfstandard.com/arts-culture/5-new-spots-to-eat-and-drink-in-sf-malaysian-noodlery-damansara-boozy-brunch-at-hazies-and-more/">Vinyl bars may be catching on</a> in SF, if Back to Back’s soft opening in Nob Hill this past week is any indication. This wood-fired pizzeria spinning hi-fi records is a sibling project from Monica and Randall Hom in collaboration with chef Stephen Chan, previously of Noe Valley’s neighborhood eatery Hamlet. The wine list totals 57 bottles, centering natural purveyors like Iruai and Dog Fight.

<p><a href="https://sfstandard.com/arts-culture/5-new-spots-to-eat-and-drink-in-sf-malaysian-noodlery-damansara-boozy-brunch-at-hazies-and-more/">Vinyl bars may be catching on</a> in SF, if Back to Back’s soft opening in Nob Hill this past week is any indication. This wood-fired pizzeria spinning hi-fi records is a sibling project from Monica and Randall Hom in collaboration with chef Stephen Chan, previously of Noe Valley’s neighborhood eatery Hamlet. The wine list totals 57 bottles, centering natural purveyors like Iruai and Dog Fight.</p>

<a href="https://www.alpastorpapi.com" target="_blank" rel="noreferrer noopener">Al Pastor Papi</a> at <a href="https://sparksocialsf.com" target="_blank" rel="noreferrer noopener">Spark Social SF</a><a href="https://sparksocialsf.com"><br></a><em>601 Mission Bay Blvd. N.</em><br><em>(415) 800-8777</em>

<p><a href="https://www.alpastorpapi.com" target="_blank" rel="noreferrer noopener">Al Pastor Papi</a> at <a href="https://sparksocialsf.com" target="_blank" rel="noreferrer noopener">Spark Social SF</a><a href="https://sparksocialsf.com"><br></a><em>601 Mission Bay Blvd. N.</em><br><em>(415) 800-8777</em></p>

Miguel Escobedo has logged thousands of miles in his taco truck, boomeranging around the Bay between beer gardens, high school football tailgates and catering everything from weddings to the Giants. Four year later, he’s landed a permanent parking spot at Spark Social, a food truck park in Dogpatch. Though slow-roasted pork remains central to Al Pastor Papi, vegetarians can try the plant-based pork, nopales tacos and chile relleno torta.

<p>Miguel Escobedo has logged thousands of miles in his taco truck, boomeranging around the Bay between beer gardens, high school football tailgates and catering everything from weddings to the Giants. Four year later, he’s landed a permanent parking spot at Spark Social, a food truck park in Dogpatch. Though slow-roasted pork remains central to Al Pastor Papi, vegetarians can try the plant-based pork, nopales tacos and chile relleno torta.</p>


<h2 class="wp-block-heading" id="h-levantine-treats"><strong>Levantine Treats</strong></h2>


<h2 id="h-levantine-treats"><strong>Levantine Treats</strong></h2>

<a href="https://loquatsf.com" target="_blank" rel="noreferrer noopener">Loquat</a><a href="https://loquatsf.com"><br></a><em>198 Gough St.</em><br><em>(415) 994-6594</em>

<p><a href="https://loquatsf.com" target="_blank" rel="noreferrer noopener">Loquat</a><a href="https://loquatsf.com"><br></a><em>198 Gough St.</em><br><em>(415) 994-6594</em></p>

In September, a gold-painted sign in Germanic script signaled the imminent arrival of Loquat, a highly anticipated Jewish diasporic bakery from Four Barrel Coffee’s Tal Mor and Jodi Geren and Tartine alum Kristina Costa. They’re serving up buttery cinnamon date sugar babka, lavender shortbread and savory noshes like ricotta sage bourekas. We can expect holiday treats like sufganiyot, or jelly donuts, later in the winter and hamantaschen in the spring.

<p>In September, a gold-painted sign in Germanic script signaled the imminent arrival of Loquat, a highly anticipated Jewish diasporic bakery from Four Barrel Coffee’s Tal Mor and Jodi Geren and Tartine alum Kristina Costa. They’re serving up buttery cinnamon date sugar babka, lavender shortbread and savory noshes like ricotta sage bourekas. We can expect holiday treats like sufganiyot, or jelly donuts, later in the winter and hamantaschen in the spring.</p>


<h2 class="wp-block-heading" id="h-spaghetti-caviar"><strong>Spaghetti + Caviar</strong></h2>


<h2 id="h-spaghetti-caviar"><strong>Spaghetti + Caviar</strong></h2>

<a href="https://www.instagram.com/ciccinosf/?hl=en" target="_blank" rel="noreferrer noopener">Ciccino</a><a href="https://www.instagram.com/ciccinosf/?hl=en"><br></a><em>1400 California St.</em><br><em>(415) 260-4810</em>

<p><a href="https://www.instagram.com/ciccinosf/?hl=en" target="_blank" rel="noreferrer noopener">Ciccino</a><a href="https://www.instagram.com/ciccinosf/?hl=en"><br></a><em>1400 California St.</em><br><em>(415) 260-4810</em></p>

From the executive chef at local chain Italian Homemade Company comes a new brunch and lunch spot in Nob Hill. Marcia Gagliardi of <a href="http://www.tablehopper.com">Tablehopper</a> has the intel on Ciccino, an eatery that honors the rich gastronomy of Chef GianMarco Cosmi’s native northern Italy. Lunch ranges from lighter fare, like the halibut carpaccio, to generous entrées like fried pork tenderloin, spaghetti with caviar and ravioli carbonara. Ciccino serves brunch and lunch only until Cosmi can secure a beer and wine permit—with any luck, next month.  

<p>From the executive chef at local chain Italian Homemade Company comes a new brunch and lunch spot in Nob Hill. Marcia Gagliardi of <a href="http://www.tablehopper.com">Tablehopper</a> has the intel on Ciccino, an eatery that honors the rich gastronomy of Chef GianMarco Cosmi’s native northern Italy. Lunch ranges from lighter fare, like the halibut carpaccio, to generous entrées like fried pork tenderloin, spaghetti with caviar and ravioli carbonara. Ciccino serves brunch and lunch only until Cosmi can secure a beer and wine permit—with any luck, next month.  </p>

5 new spots to eat and drink in SF: Delfina reopens, Al Pastor Papi gets permanent parking & more

The last year marked a turning point for the Bay Area restaurant industry. With the threat of Covid gradually receding, <a href="https://sfstandard.com/business/san-francisco-new-restaurants-bars-registrations-increase/">the region saw a surge in newly opened eateries</a>.&nbsp;

<p>The last year marked a turning point for the Bay Area restaurant industry. With the threat of Covid gradually receding, <a href="https://sfstandard.com/business/san-francisco-new-restaurants-bars-registrations-increase/">the region saw a surge in newly opened eateries</a>.&nbsp;</p>

Several Bay Area chefs also earned bragging rights in 2022. The New York Times included Filipino-Californian favorite Abacá and upscale Korean barbecue joint San Ho Won in its <a href="https://sfstandard.com/arts-culture/sf-restaurants-abaca-and-san-ho-won-make-new-york-times-top-50-of-2022/">2022 list of favorite restaurants</a>. Six local places <a href="https://sfstandard.com/arts-culture/even-more-bay-area-restaurants-now-have-michelin-stars/">gained Michelin stars</a> earlier this month. Marlena and Kin Khao, two SF gems that reopened in 2022, retained their stars.&nbsp;

<p>Several Bay Area chefs also earned bragging rights in 2022. The New York Times included Filipino-Californian favorite Abacá and upscale Korean barbecue joint San Ho Won in its <a href="https://sfstandard.com/arts-culture/sf-restaurants-abaca-and-san-ho-won-make-new-york-times-top-50-of-2022/">2022 list of favorite restaurants</a>. Six local places <a href="https://sfstandard.com/arts-culture/even-more-bay-area-restaurants-now-have-michelin-stars/">gained Michelin stars</a> earlier this month. Marlena and Kin Khao, two SF gems that reopened in 2022, retained their stars.&nbsp;</p>

Opening a restaurant in the Bay is a tall order, and each new restaurateur has their own story of trial and triumph. Chef Tracy Goh’s Damansara began as a dinner party pop-up out of her apartment, and now she owns a brick-and-mortar spot in Noe Valley. After a lengthy immigration struggle, Marco Senghor secured a larger location for his Senegalese eatery and Afrobeats dance floor, Bissap Baobab. Four years into the food truck hustle, Miguel Escobedo pulled Al Pastor Papi into a permanent parking spot at Spark Social.

<p>Opening a restaurant in the Bay is a tall order, and each new restaurateur has their own story of trial and triumph. Chef Tracy Goh’s Damansara began as a dinner party pop-up out of her apartment, and now she owns a brick-and-mortar spot in Noe Valley. After a lengthy immigration struggle, Marco Senghor secured a larger location for his Senegalese eatery and Afrobeats dance floor, Bissap Baobab. Four years into the food truck hustle, Miguel Escobedo pulled Al Pastor Papi into a permanent parking spot at Spark Social.</p>

And that’s just to name a few. Here’s The Standard’s top 10 favorite new restaurants of 2022.

<p>And that’s just to name a few. Here’s The Standard’s top 10 favorite new restaurants of 2022.</p>


<h2 class="wp-block-heading" id="h-1-damansara"><strong>1. Damansara</strong></h2>


<h2 id="h-1-damansara"><strong>1. Damansara</strong></h2>

<strong>Noe Valley</strong><br><br>📍 <a href="https://www.google.com/maps/place/1781+Church+St,+San+Francisco,+CA+94131,+USA/@37.7424992,-122.4262632,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e6867ab823b:0x747cfc4c29365d67!8m2!3d37.7424992!4d-122.4262632">1781 Church St., SF&nbsp;</a><br>🔗 <a href="http://damansarasf.com/">damansarasf.com</a>

<p><strong>Noe Valley</strong><br><br>📍 <a href="https://www.google.com/maps/place/1781+Church+St,+San+Francisco,+CA+94131,+USA/@37.7424992,-122.4262632,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e6867ab823b:0x747cfc4c29365d67!8m2!3d37.7424992!4d-122.4262632">1781 Church St., SF&nbsp;</a><br>🔗 <a href="http://damansarasf.com/">damansarasf.com</a></p>

Damansara is the name of chef Tracy Goh’s childhood home, a suburb on the outskirts of Malaysia’s capital, Kuala Lumpur. Home, in the literal and figurative ways it nourishes us, is at the center of Goh’s new restaurant of the same name. She first experimented with Damansara as a pop-up, serving thousands of bowls of laksa noodle soup—a Southeast Asian specialty made with potato, rice or tapioca—from her one-bedroom apartment. In 2019, she joined La Cocina’s <a href="https://sfstandard.com/arts-culture/new-chefs-on-the-block-meet-the-six-aspiring-restaurateurs-in-la-cocinas-latest-cohort/">culinary incubator program</a>. Now, she’s found a new home in Noe Valley, debuting a menu of laksa and other Malaysian staples.

<p>Damansara is the name of chef Tracy Goh’s childhood home, a suburb on the outskirts of Malaysia’s capital, Kuala Lumpur. Home, in the literal and figurative ways it nourishes us, is at the center of Goh’s new restaurant of the same name. She first experimented with Damansara as a pop-up, serving thousands of bowls of laksa noodle soup—a Southeast Asian specialty made with potato, rice or tapioca—from her one-bedroom apartment. In 2019, she joined La Cocina’s <a href="https://sfstandard.com/arts-culture/new-chefs-on-the-block-meet-the-six-aspiring-restaurateurs-in-la-cocinas-latest-cohort/">culinary incubator program</a>. Now, she’s found a new home in Noe Valley, debuting a menu of laksa and other Malaysian staples.</p>


<h2 class="wp-block-heading" id="h-2-chika-sake"><strong>2. Chika &amp; Sake</strong></h2>


<h2 id="h-2-chika-sake"><strong>2. Chika &amp; Sake</strong></h2>

📍 <a href="https://www.google.com/maps/place/Chika+%26+Sake/@37.7868703,-122.42821,15z/data=!4m5!3m4!1s0x0:0xb87717d0f6fd9e80!8m2!3d37.7868703!4d-122.42821">1700 Laguna St, SF</a><br>☎️ <a href="tel:4156587388">(415) 658-7388</a><br>🔗 <a href="http://chika-sake.com/">chika-sake.com</a>

<p>📍 <a href="https://www.google.com/maps/place/Chika+%26+Sake/@37.7868703,-122.42821,15z/data=!4m5!3m4!1s0x0:0xb87717d0f6fd9e80!8m2!3d37.7868703!4d-122.42821">1700 Laguna St, SF</a><br>☎️ <a href="tel:4156587388">(415) 658-7388</a><br>🔗 <a href="http://chika-sake.com/">chika-sake.com</a></p>

This diminutive Japantown spot specializes in buta no kakuni, a stewed pork belly with soy-cured tamago. The restaurant’s chef cooks the pork for hours to conjure deep umami flavors, which makes for a fitting pairing to the selection of craft sake on tap. The Hokkaido Hotate scallops and uni are also solid choices.

<p>This diminutive Japantown spot specializes in buta no kakuni, a stewed pork belly with soy-cured tamago. The restaurant’s chef cooks the pork for hours to conjure deep umami flavors, which makes for a fitting pairing to the selection of craft sake on tap. The Hokkaido Hotate scallops and uni are also solid choices.</p>


<h2 class="wp-block-heading" id="h-3-bissap-baobab"><strong>3. Bissap Baobab</strong></h2>


<h2 id="h-3-bissap-baobab"><strong>3. Bissap Baobab</strong></h2>

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