Carnitas
@ Nopalito

The Dish:

The story behind Nopalito is nearly endearing. Two chefs from the restaurant Nopa frequently cooked staff meals. Those meals were so astounding that one of Nopa's owners decided to open another restaurant to feature the chefs and their regional cuisine. That restaurant became Nopalito, where those two chefs now turn out Mexican fare made from their hearts utilizing fresh, local, and sustainable ingredients.

Competing amongst a bevy of seriously tempting dishes, my winner is the pork carnitas. The pork is slow-braised in pork fat with orange, bay leaves, milk, cinnamon, and beer, until the pork has a caramelized sheen. This carnitas is a generous piece of gorgeous, succulent pork that you can break apart yourself. Add a housemade tortilla hot off the griddle, a little cabbage slaw and tomatillo salsa, and you have a taco made in pork heaven.

Key Ingredients: Pork, orange, bay leaf, milk, cinnamon, beer, tortillas, cabbage, jalapeño, tomatillos, carrots, onions

The Place:

Nopalito is a casual neighborhood restaurant. Open for lunch and dinner, with free parking to boot, Nopalito is perfect regardless of whether you're dining with your hot mate, your unbearably loud kids, or your beer-chugging cohorts. Be aware: Nopalito does not take reservations.

On the Side:

So many things are outstanding on the Nopalito menu, but other standouts are the much-loved pozole and quesadillas. Tablehopper reported that Nopalito is spreading its love, and is opening a second location in the Sunset.

Recommended By:

Dina memorializes her dining experiences in her food review blog, The Dish and The Dirt, which gives a layperson food lover's view of the Top 100 Restaurants named by the San Francisco Chronicle plus other notable eateries. She considers pork, wine and donuts to be a well-balanced meal.

Explore Dina's Recommendations