Mexican

Restaurant Website: http://www.gracias-madre.comGoogle Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gracias+madre+san+francisco&sll=37.777092,-122.428551&sspn=0.025644,0.051155&gl=us&ie=UTF8&hq=gracias+madre&hnear=San+Francisco,+CA&ll=37.783062,-122.418938&spn=0.051283,0.10231&z=13&iwloc=A

A transformation has taken place at 18th and Mission, so radical that you can hardly remember what occupied the space before Gracias Madre moved in. An outdoor patio, shielded from the street by a fence emblazoned with oversize corn motifs, gives way to a long, skinny room generously outfitted with wood, a long bar and, at the back, an open kitchen.

Eats:What's on your menu.: <p>With its vegan Mexican menu, Gracias Madre has quickly distinguished itself from the masses of Mission taquerias. There is no carnitas here, no carne asada, no cheese—unless you count the cashew variety. Owned by the team behind feel-good mini chain Café Gratitude, here you’ll find meaty mushrooms filling tacos, tamales stuffed with butternut squash and excellent guacamole, by its very nature vegan. A selection of organic beer and wine round out the offerings.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=chilango+san+francisco&sll=37.759791,-122.418594&sspn=0.006412,0.012789&gl=us&ie=UTF8&hq=chilango&hnear=San+Francisco,+CA&ll=37.777092,-122.428551&spn=0.025644,0.051155&z=14&iwloc=A

Though this Castro spot still bears the hallmarks of its earlier iteration as a slap-dash taqueria, the owners have done their best to spruce up the space in accordance with their new menu and table service. Black-and-white market and food images of Mexico City hang around the room—the best seats are in the windows, where you can watch the foot traffic.

Eats:What's on your menu.: <p>If you were to judge Chilango by its tortilla soup and churros it might be considered one of the finest Mexican joints in town—both are very fine renditions, made with thought and care. The soup is overflowing with shredded white and dark chicken meat, potatoes and cubes of queso fresco and avocado and topped with crisp tortilla strips; churros are custardy within with a crispy exterior, generously dusted with cinnamon-sugar. Tacos, crafted from tortillas made in front of your eyes, are filled with the likes of pork maw and filet mignon and accompanied by red chili and tomatillo salsas—they too are very good.</p>

Restaurant Website: http://www.nopalitosf.comGoogle Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=306+broderick+st.,+san+francisco&sll=37.764021,-122.432534&sspn=0.006607,0.009484&ie=UTF8&hq=&hnear=306+Broderick+St,+San+Francisco,+California+94117&z=17

Housed in a narrow space next to Falletti’s, Nopa’s little sister is done up with lots of blond wood and a lime green palette. The vibe is vaguely food court-esque, but the food makes up for it. From a seat on one of the bar stools you have a clear view into the open kitchen, where you can see tortillas being made—you can buy them (along with carnitas and more) from the to-go space next door.

Eats:What's on your menu.: <p>This is Mexican food with a NorCal spin—snack-tastic totopos, freshly-made tortilla chips tossed in arbol chile salsa and topped with crema and cotija cheese (think of them as chips with salsa) blue corn quesadillas, sandwiching cheese and braised greens, and chunks of bay-scented pork carnitas that you pull apart with your fork, accompanied by a tart cabbage salad. Complimentary fried chickpeas and Mexican wedding cookies bookend the meal.</p>

Restaurant Website: http://www.tropisueno.com

There’s not a whole lot of Latin flavor to be found right next to the Four Seasons, but this Mexican restaurant is straight from Central Casting, with heavy wooden furniture, punched tin lanterns, woven curtains and colorful bouquets of paper flowers. By day, the restaurant operates as a taqueria, while at night it puts on its finer-dining hat, with a full menu and table service.

Eats:What's on your menu.: <p>At lunch, choose from the usual suspects—tacos, quesadillas and burritos among them, all a good notch above average. Come dinner, choices expand to include ceviche, albondigas (meatball soup), a superb chicken mole and other substantial plates, many of which are served with rice and beans. Margaritas here are made with fresh juices and rimmed in spicy salt.</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=500+Brannan+St.,+San+Francisco&sll=37.776479,-122.395806&sspn=0.011838,0.019312&g=330+Townsend+St.,+San+Francisco&ie=UTF8&ll=37.778279,-122.396858&spn=0.011838,0.019312&z=16&iwloc=addr

Despite this neighborhood restaurant’s off-the-beaten-track location (where Cortland and Mission streets intersect) and notoriously unpredictable hours, those willing to put up with these idiosyncrasies will be rewarded with superior Mexican food cooked and served by owner Irma Calderon.

Eats:What's on your menu.: <p>Brunch-goers have trouble ordering anything other than the superb chilaquiles, but the truth is that everything here is terrific, from the chiles rellenos to the sautéed chicken, topped with chiles and crumbled cotija cheese. The menu changes according to Calderon’s whims, but not to worry: It’s all good.</p> <p>MUST ORDER: Chilaquiles</p>

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Poc+Chuc+,+++sf&sll=37.816565,-122.399025&sspn=0.051803,0.107632&gl=us&ie=UTF8&ll=37.775532,-122.417049&spn=0.025916,0.053816&z=14&iwloc=A

Located on a restaurant-lessblock of 16th Street a short walk from the action at BART, Poc Chuc looks undistinguished from the outside. But inside, the narrow space is painted a rich red color, the lighting is low and it is—relative to other nearby Mexican restaurants—almost fancy.

Eats:What's on your menu.: <p>You’re here for the Yucatecan food—fresh, homemade versions of classics such as the salbute (a lightly fried tortilla topped with shredded turkey, avocado and pickled red onions), the namesake poc chuc (grilled citrus-marinated pork, served with black-bean puree and rice) and the occasional special, slow-roasted pork shoulder accompanied by house-made tortillas and a fiery habanero salsa. Poc Chuc is BYOB with no corkage, but fans of horchata shouldn’t miss the gently spiced version here.</p>

People venture down into the Avenues to Tommy’s for a buzz first, and then for the food. Join the tequila-swilling crowd standing three-deep at the snug bar as bartenders mix pitcher upon pitcher of margaritas and pour from one of the finest collections of 100-percent agave tequila. You can’t make reservations; the wait for one of the red vinyl booths in the ultra-casual dining room might last a drink or two. Eats:What's on your menu.: Open since 1965, Tommy’s highlights Yucatecan specials, which sets it apart from the food at your run-of-the-mill Cal-Mex eatery. Instead of a burrito or enchilada, opt for pollo pibil—a mild dish of marinated chicken baked in banana leaves—or the carne asada, a flavorful dish of sautéed steak and onions. Portions are hefty, so go easy on the chips.

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1+Ferry+Building,+San+Francisco&sll=37.764951,-122.42216&sspn=0.01184,0.019312&g=3108+16th+St.,+San+Francisco&ie=UTF8&z=16

San Francisco über-chef Traci Des Jardins struck gold when she opened Mijita in the Ferry Building. Her casual, California-inflected Mexican spot, a lightly refined version of a Mission taqueria, is bright and bustling, and festive, oilcloth-covered tables outside have a view of the water.

Eats:What's on your menu.: <p>It’s too hard to choose—the carnitas taco is irresistible, but so too is the quesadilla filled with Mexican cheeses and charred green chiles, and the thirst-quenching salad of jicama, avocado and grapefruit. Try to save room for a sugar-dusted wedding cookie or a serving of silky burnt-caramel flan, and make sure to bring home some of the house-made tortillas to throw in your freezer for a rainy day.</p> <p>MUST ORDER: Baja-style Fish Tacos</p>

With its hand-painted murals, funky beats and curved booths, Velvet Cantina has figured out how to set itself apart from other sit-down Mexican restaurants: It’s more fun-loving than the Mission’s Puerto Alegre (which is just a few blocks away) and less pricey than SoMa’s Tres Agaves. Creative tequila cocktails are just another added bonus. Eats:What's on your menu.: You’ll find such updated classics as sopes made with corn bread and topped with pollo asado and pepper-jack cheese, as well as shrimp diablo—juicy prawns sautéed with onions and peppers and served with a spicy tomato sauce. Reasonable prices belie the playfully creative desserts: A bite of the peanut-butter-and-chocolate tamale tastes just like a warm Reese’s Peanut Butter Cup.

Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tortilla+Heights+,+sf&sll=37.770036,-122.432671&sspn=0.051835,0.107632&gl=us&ie=UTF8&ll=37.795,-122.439709&spn=0.025909,0.053816&z=14&iwloc=A

A lively bar that offers so-called gringo beers, more than 50 tequilas and even a 300-peso ($30) margarita (using Patrón Gran Platinum tequila) has made Tortilla Heights one big fiesta since it first opened. Under star-shaped lanterns in the restaurant’s light-green dining room, locals and Marina adventurers sample casual Mexican fare.

Eats:What's on your menu.: <p>Start with queso and crispy house-made chips, then choose from such mains as grilled-fish tacos with salsa verde, Baja-style fried-fish tacos with lime crema or blue-corn enchiladas with chicken and salsa verde. Don’t miss the outstanding homemade churros, rolled in cinnamon and sugar and served with caramel sauce. For the neighborhood’s night owls, Tortilla Heights’ taqueria-style menu of nachos, tacos and tortas is offered nightly until 2 a.m.</p>