Adam Timney, chef, Starbelly
Tacos are the ultimate snack. Meat and bread. Beans should not be on a taco. Beans are a side. I don’t want a crispy shell. I don’t want sour cream. No super tacos. Just meat, salsa, cilantro and chopped raw onion. The tacos from the El Tonayense trucks are my favorite. I get a combo—tripe, cabeza, lengua and buche. They cook their tripe perfectly. Most places overcook it, but they do it just right, so it’s a little crispy and a little chewy. Four tacos, a Tamarindo—then a nap.
I go to El Farolito after work, when I’m tired of looking at my own food. I usually get there around midnight or later. I order their chorizo tacos. When I make my chorizo at the restaurant, I try to make it taste like Farolito’s chorizo. I’m from southern California, where fish tacos are a big deal. It’s hard to find a good fish taco up here. But I do like the shrimp tacos at Dos Piñas, which is a bit of the beaten path. The shrimp is fresh and high quality, not overcooked, and I like their salsas. They’re simple and good.”
El Tonayense, 3150 24th St., 415-550-9192, eltonayense.com
El Farolito, 2779 Mission St., 415-824-7877, elfarolitoinc.com
Dos Piñas Taqueria, 251 Rhode Island St., 415-252-8220, dospinas.com
Starbelly, 3583 16th St., 415-252-7500, starbellysf.com