Alanna HaleNopalito's tomatillo salsa accompanies its famous carnitas.Part three of an interview with Nopalito co-chefs Gonzalo Guzman and Jose Ramos. Read the first part here and the second here. Staying true to homestyle, seasonal, authentic Mexican food is at the heart of Nopalito's operation ... More >>
Alanna HaleNopalito's co-chefs, Jose Ramos (left) and Gonzalo Guzman.Nopalito's co-chefs, Gonzalo Guzman and Jose Ramos, famously started off as cooks at Nopa whose food was so good owner Laurence Jossel built a restaurant around them. In part one of SFoodie's Q&A with the two chefs, Guzman a ... More >>
Alanna HaleNopalito's co-chefs, Jose Ramos (left) and Gonzalo GuzmanGonzalo Guzman and Jose Ramos, co-chefs of Nopalito, both grew up in Mexico -- in Veracruz and Guanajuato, respectively -- but ended up as cooks in San Francisco through very different paths. Before working together at Nopa, ... More >>
As a prelude to Le Fooding's upcoming New York vs. San Francisco "showdown," The New York Times' T magazine asked David Chang and Daniel Patterson to talk about West Coast vs. East Coast food. Patterson, first up, started by yawning at the question, then asking a different one: What makes a regio ... More >>
J. BirdsallAs a windup to the Weekly's Best of S.F. 2010 on May 19, we've teased out 92 of our favorite local dishes that taste like here, a different one each day. Tweet your own nominations ― extra points for pics ― to @SFoodie.
J. BirdsallA fusion of atole and tamal.Dish: Tamal Dulce de Calabaza y Nuez ($5) Source: Nopalito, 306 Broderick (at Oak), 437-0303 Breakdown: A silken single tamal, made from house-made masa, enriched -- like all of Nopalito's vegetarian tamales -- not with lard, but butter, and, in this c ... More >>