Give It Up For Nopalito’s Tacos De Pescado Al Pastor
Fish tacos with a rich adobo marinade — from Nopalito’s new cookbook.
Not to interject too much politics here, but I had to laugh last year when a political supporter tried to inflame anti-immigrant fervor by decrying that if this country didn’t take measures, we’d end up with a taco truck on every corner.
We should be so lucky.
In fact, if we had a Nopalito in every neighborhood, we’d be quite fortunate, indeed.
The beloved San Francisco restaurant is headed by Executive Chef-Partner Gonzalo Guzman. Born in Veracruz, Mexico, he came to the United States as a child. His first restaurant job was as a dishwasher at Kokkari in San Francisco. He soon rose through the culinary ranks there, as well as at San Francisco’s Boulevard, Chez Nous, and Nopa.
In 2009, he partnered with Nopa owners Laurence and Allyson Jossel and Jeff Hanak to open Nopalito on Broderick Street. It was so successful, it led to a second Nopalito location on Ninth Avenue, near Golden Gate Park.
Just one taste, and you know why the restaurant has such a devoted following. This is food that is vivacious, with flavors that are punchy and complex, yet also clear and true.
Even if you don’t live near Nopalito, you can now enjoy a taste of its craveable dishes in the new cookbook, “Nopalito: A Mexican Kitchen” (Ten Speed Press) by Guzman with food journalist Stacy Adimando.