Nopalito

Not sure why this place is so popular because the food is just ok. We came as a group of 4 and put ourselves on the written waitlist and waited around 20-30 minutes for a table. Nobody comes to take your order and you have to order via a QR code that you scan with your phone. I wasn't a fan of my quesadilla roja as it had way too many chicharrones, plus I thought all the food was overpriced in general. You would be much better off getting Mexican food in the mission, but I guess the ambiance and drinks here are the bigger draws over the food.

Nopalito is a gem! Everything I've had here is delicious and flavorful. The cauliflower is among one of my favorite apps. Lots of plant based / vegetarian options! Ordering family style is the way to go so you can try as many things as possible. Service is attentive, and we love the outdoor seating.

This area used to be my stomping grounds. Every morning, I'd stroll along Divisadero for a morning bite and was a regular at the 76 dumpster, a reliable place. I always passed by Nopalito with curiosity. The food is on the pricier side but standard to those that work in tech.

As a rat that doesn't have a tech job (that industry is not very fond of rats), I never imagined I'd eat here until a human friend of mine treated me to this meal for helping him find a compatible pet rat to accompany him since he works from home. We got seated and were told that the staff prefers that we use our phones to order as they get busy. My friend scanned the QR code and we went for it.

Sweet Heat - I loved this cocktail. It's like heartburn but in a good way. The drink punched my senses and I liked the heat down my esophagus.

Caldo Tlalpeño - This was an easy going soup with nice bites in between. The chipotle adobado is what made it come alive with its smokiness and deep flavor. It reminded me of a soup I'd have when I come over to someone's grandma's house - comforting and simple. The veggies were also not overcooked and not sadly soggy. It was a nice palate cleanser in between the rich bites.

Carnitas - They did this one right with the crunchy parts and soft, braised melt-straight-in-the-mouth pork. That variation is what makes carnitas bomb. Some places fuck it up by making it so crusty that it's dry and gives you cotton mouth or too soft that it feels like you are chewing gum. The tortillas that came with it were nice as they were definitely handmade.

Mole Poblano con Pollo - This rat loves mole. I'm not sure if it's good for us because of the chocolate but I can't deny the explosion of flavors in a damn good mole. This one was well done and the basmati rice was an interesting choice - it worked as the dryness of the basmati was a nice contrast to the saucy wetness of the mole and sopped it up well. I loved the raw onion bites that accompanied the deep rich mole that was smooth to the tongue.

The food was well made and fresh. Definitely get some extra salsa to mix it up. I wouldn't say it's the most innovative or special but give it a try if you have some money to spend and want an upscale casual Californian take on Mexican food.

If you like soggy spicy Doritos with just a bit of tomato sauce then this place is for you

Rather than write a paragraph about how truly awful this food was and waste my time and the readers, I'll instead list the things you could be doing then going here:

- close you're eyes and spin around in a circle and then point, wherever you're pointing, that place has better food. If you somehow manage to point at this restaurant then try again

- just buy some spicy Doritos and cover them in tomato sauce and let them sit for an hour (it'll be half the cost of what you'll pay here)

- make you're own food and have a picnic in the Panhandle or Golden Gate Park, they're not that far away

- go to the Mission and get Mexican food there

I hope this helps and if you still want to try this place out, don't say anyone didn't warn you.

Gonzalo Guzmán is the chef and owner of Nopalito, alongside Laurence Jossel, Allyson Jossel, and Jeff Hank. In the village of El Aguila of Catemaco, Mexico, Gonzalo recalls his talent for cooking was inspired by his mother Alicia. In 2009, Nopalito opened on Broderick Street of San Francisco. This establishment brings sustainably-sourced Mexican flair in the city. Also to note: ingredients are sourced from the Bay Area.

Inside is vibrant with modern style and traditional decorations all around. The afternoon sun filters beautifully when sitting in the patio area. At dark, string lights encompass the area to create a comfortable ambiance. There is enough seating for pairs or groups. Service was helpful, exceptional.

I came here on multiple occasions since my first visit just because I couldn't resist trying more of the ad hoc vegan options. Tamal de ayocote is fun-sized, ordinary but savory. Tacos dorados de camote sweet potato melted in my mouth while the tangy sauce gave it a hint of worthwhile flavor. Coliflor al pastor sauce is something different and tasty. Quesadilla de espárragos bursted with so much flavor while it is just vegetables in a crispy corn blanket alongside a very tantalizing oil-based sauce. The almond horchata is vegan and worth trying. Conclusion: ad hoc vegan friendly.

Love the food here. Many vegetarian options, which is good for me, while hubby and son enjoy plates like Birria, carnitas and quesadilla chicharrones. Everything always tastes fresh. Service is ok, no one ever checks in with you until it's time for the check ( tip time, lol.). The ambiance is lively and fun.

Wanted to try a new spot in the neighborhood that I had heard about so I stopped in by this Tuesday.

Staff was friendly, we were sat under the heaters in the outdoor area and for the first time a heater was so hot that I had to remove multiple layers until I was down to a tank top.

I got the ceviche tostada while my friend got the pork quesadilla and we got the totopos con chile to split. The food was average, a bit spicy too for my taste. However, the Prickly Pear Frozen Margarita I got was amazing (unfortunately melted very fast because the heater we were sitting under was so strong) and I also enjoyed the glass of sangria I got as well.

All in all food was not bad but not amazing but the drinks were great. Recommend for anyone trying to have some cocktails and split an appetizer.

Love this spot! My best friend and I came here for lunch, and were blown away by the flavors. We had expected something quick and casual, and while service was very fast, the quality of the ingredients really shone through. Keep in mind that they have HUGE servings- we could have easily split one entree but we wanted to try multiple things!

Loved the margaritas here as well :)

Consistently solid sit-down "elevated" Mexican in the Panhandle, Nopolita rarely disappoints. Excellent stop for brunch (chiliquilles & huevos rancheros are good am orders) or lunch (same, plus anything mole or rojo) with indoor and outdoor seating. A full bar and solid drinks from aqua fresca to margaritas.

It's been so long since I've been to Nopalito that I completely forgot it was a spin-off of Nopa and that chef/owner Gonzalo Guzman started in the kitchen. I think Nopa's high quality eats approach crossed over seamlessly to Guzman's authentic Mexican menu, which is definitely not the standard taqueria offerings you would find in, say, the Mission.

This is Nopa, baby, and it was certainly not in the same ballpark when it comes to price points. That just puts it in a different category in the restaurant rolodex part of my brain. I was strolling Golden Gate Park to the end of the panhandle and saw that Nopalito was operating a takeout window. I decided to take advantage and splurge a bit on the $26 Mole Poblano con Pollo.

Even in a cardboard box, it was quite a treat with the mole lending a deep chocolate flavor and the thick handmade corn tortillas the ideal scooping vehicle (photo: https://bit.ly/3zEZEUu). The braised half-chicken was quite tender with an extra depth of flavor provided by dry chiles, plantains, sesame seeds and scallions (photo: https://bit.ly/3i32L2A). The Mexican rice was almost superfluous. Almost. Good stuff. I'd call it 'special occasion' Mexican fare.

FOOD - 4 stars...really velvety mole and amazing tortillas
AMBIANCE - n/a...I was just at the window
SERVICE - 4 stars...they were attentive
TOTAL - 4 stars...higher-end Mexican that didn't really belong on Guy Fieri's Triple-D show

RELATED - Exploring NoPa? Here's a collection of places I've visited and reviewed: https://bit.ly/2uMQ82p