We are so excited to host Chef Lucho Martinez at Californios this next week, 9/4 and 9/5! His unique expression of Mexican cuisine earned Em Restaurant, a star in the Michelin Guide for Mexico!
We have been following him for a long time and are honored to have him cook with us. Please join us to experience his cuisine a special menu from the Californios team!
Californios is extremely proud to announce that we will be hosting Chef Francisco Ruano of restaurant Alcalde for a very special collaboration dinner!
Alcalde has been open for 10 years in Guadalajara and has established itself as one of the best Mexican restaurants in the world. They have been named the Number 37 Best Restaurant in Latin America for 2023 and Number 51 on the World’s Best Restaurants List by San Pellegrino.
Chef Ruano is bringing some of his signature dishes, as well as rare and seasonal fruits and vegetables to share with us from Guadalajara. The Californios team will be debuting several special dishes to pair alongside Chef Ruano’s cuisine.
We are honored to welcome Chef Ruano and his team to cook with us at Californios. We hope you are able to join us for this dinner as we welcome One of the Best Mexican Chefs in the World.
There are a very limited amount of reservations available for this once in a lifetime event. Link in Bio.
We are so fortunate to have some of the most amazing team of Women Leaders at Californios! Their grace, hard work, and positive energy are the reasons we have such an amazing team!
¡Feliz Día de la Mujer!
Celebrating 9 years of operating in San Francisco, California!
What a dream it has been. Thankful to all of you that have supported us along the way. 🥂✨🌉
We are proud to share with you our Rockfish Zarandeado Verde! The Chilipepper Rockfish is brought in, by a couple fishing boats, especially for us from Bodega Bay. We apply a delicious green paste on the fish before grilling it over charcoal. We serve it with fresh tortillas, beans from Tierra Vegetables, herbs from the Garden at Meadowood, and three salsas!
This presentation is a celebration of the Bay Area and also the most fun way to end the experience at Californios!
Flower Arrangement by, Carolyn Cantú. Celebrating her today, on her Birthday! Her magic can be seen all around Californios. Beautiful vase by Erin Hupp and amazing photos by Adahlia Cole.
Grinding Cónico Azul on the Molinito. 💙
We are happy to share our recent review by Soleil Ho and the San Francisco Chronicle.
We are incredibly thankful that Soleil appreciated the experience and chose to publish this very positive review.
Link Here for full review!
https://www.sfchronicle.com/food/restaurants/article/In-a-new-SoMa-space-Californios-cements-a-grand-16288776.php
Photos by:
“Minimalist beauty, maximalist flavor” - words from Marcia Gagliardi . Thank you for sharing an amazing first look at the new Californios! Click the Link to read the full review and see all the amazing photos! http://www.tablehopper.com/chatterbox/a-first-look-at-the-menu-experience-and-patio-at-the-new-californios/
We have a few Cupid 💘 Kits remaining! Available for Saturday pickup and delivery! Celebrate the one you love this year! Celebrate loving YOU this year! Three delicious bottles of wine with chocolates and caramels made by Sophie Hau! ❤️❤️❤️ Link in Bio!
© 2021
Chef Kaylin Lloyd and Kris Lara at last year’s Cuesa Sunday Supper!
Aerial View of our New Location at 355 11th Street! We can not wait to welcome you in!
🌷Hello from Coco’s Wine Club! 🌷We have been hard at work selecting the perfect bottle selection for the upcoming Fall season. It has been a joy chatting with winemakers, importers and friends to make these coveted selections. 🌟As anticipated, wine clubs are going fast, so get it while it’s hot. 🌟We have two wine club options, The Weekly Stock and The Cellar Builder, 6 or 12 bottles. We have contactless delivery free of charge within a 15 mile radius of Californios & are offering a club pick-up date for those outside the zone! 🚙Both clubs will feature our first collaboration wine- En Cavale + Californios. A beautiful Sauvignon Blanc made by wine maker Wolfgang Weber and our stellar team. Thank you all so much for your support over these trying months, we look forward to seeing your face again, soon. 💞💞💞 @ Californios SF
Our hearts go out to Chef Christopher Kostow and The Restaurant at Meadowood family. We will have those affected by the fires in our thoughts and prayers. 🖤🖤🖤
Today we are highlighting, our former chef de cuisine, David Yoshimura.
David Yoshimura began working on his restaurant concept, Nissei, while working at Californios.
During the pandemic he, along with a couple other Californios alums, has been operating out of the kitchen at the Moongate Lounge, serving amazing bento boxes, to go.
So much passion and beautiful traditional Japanese flavors, displayed in these boxes. It’s kid tested and mother approved.
Follow , order a bento, and help support an amazing chef!
Updates: Hope and Optimism from the Californios Family - https://mailchi.mp/californiossf/hope-and-optimism-from-the-californios-family
We have been thinking about our family, friends, our beloved guests, our team, and the future of Californios.
The last few days have been spent deep cleaning our space, organizing our thoughts, and passing out squabs and produce to our team. As we plan for our near and distant future, we have hope and are trying to remain healthy and strong.
At this time, we would like to welcome your support to us by purchasing gift cards for future dining experiences with us. We are doing our best to continue to support our staff and sales of gift cards will help provide for them in this difficult time.
Giftcards are available via the link in our bio.
We greatly look forward to welcoming you back in, when it is safe.
Please feel free to reach out and connect with us directly.
With Warm Regards,
Val, Carolyn, and Charlotte and the entire Californios Team @ Californios SF
Last days for this beautiful Cherimoya dessert! It’s funny to think that the season for this floral and exotic fruit is just coming to an end, here in California. We bought the last batch of cherimoyas, from Will Brokaw, at the market on Saturday and they’re not going to last long.
We have been using Will Brokaw’s citrus, avocados, and guavas for many years. Here we have combined matured passion fruit into a tapioca pudding with a Sherbet made from the Cherimoyas, and parisiennes of his avocados. Three California fruits, in season, all from Will Brokaw. Chickweed foraged by Bryan Jessop. @ Californios SF
Camote Enmielado
Candied Sweet Potato with Vanilla Pompona Ice Cream, finished with the Caramelized Roasting liquid.
Liquid Honeycomb, encapsulated in Valrhona White Chocolate, and dusted with local Fennel and Bee Pollen. When you bite in to one, a wave of Bay Area Wild Flowers washes over your palate!
Our pastry team has BEEn busy developing these little hexagonal bites. We finally perfected the technique to freeze Marshall’s Farm honey in this shape and quickly dip it into white chocolate.
The inspiration for this bit-of-honey, was taken from Book 8 of the Florentine Codex, where Fray Bernardino de Sahagún described the chocolates that were presented to Montezuma, at the end of his meal.
“Then, in his house, Montezuma was served his chocolate — green, made of tender cacao; honeyed chocolate made with ground-up dried flowers — with green vanilla pods; bright red chocolate; orange-colored chocolate; rose colored chocolate; black chocolate; white chocolate.”
We love when we can honor MesoAmerican ingredients, like chocolate, and create offerings, that we hope, would be fit for a king!
@ Californios SF
The chefs have been busy making some drastic menu changes!
Our Carne Asada course has taken a new shape as, a Presentation of American Beef.
We are featuring American Wagyu Beef from Imperial Wagyu Farms in Omaha, Nebraska with a mushroom and chipotle jus, and Lengua Veracruzana from Mindful Meats with pine mushroom.
We are proud to be featuring this beef sourced directly from the farms.
The lengua, or tongue, sourced from California dairies has an elegant and intense umami flavor, while the grilled Nebraska ribeye is just as delicious as Japanese wagyu, but without the over the top fattiness.
Accompanying the beef are Grilled and fermented Red Carrots, Jimmy Nardello Peppers and Wild Chanterelles with a smoked Tierra Farms Onion broth.
We are meticulous about sourcing every ingredient because we believe in serving a delicious and nutritious meal, while also being thoughtful to our surroundings.
Urchin Infladita, filled with Guajillo Chileatole. Got us feeling spooky for Dia de Los Muertos!!!👻🎃☠️
Yesterday we harvested two fields of corn at Tierra Vegetables Farm, our partner farm in Santa Rosa, California.
Such an incredible relationship to have with the two most amazing farmers, Lee and Wayne James.
It was a special moment, seeing our team, literally picking the corn that will go to our guests. Our corn, masa, and thus, our tortillas have no equal. @ Tierra Vegetables Farm
Californios is happy to inform you of an official partnership with Tierra Vegetables farm, in Santa Rosa, California.
Tierra Vegetables farm has been farmed by, sister and brother, Lee and Wayne James since 1980, growing diverse, sustainable, and healthful vegetables.
Californios was introduced to Tierra, through their amazing heirloom varietals of corn, beans and peppers.
As their crops have become integral to our restaurant, we have decided to join our efforts to promote the importance of sustainable farming in a modern world.
We will be working with them to create an even more efficient and delicious relationship between the farmers to the chefs, and to our guests.
These photos were taken on a recent visit to the farm. The corn is ripe on the stalks. We look forward to sharing more. @ Tierra Vegetables Farm
Strawberry Tres Leches. Made with Swanton strawberries and Appleton rum.
Emily and Sophie nailed it! @ Californios SF
355 11th Street
San Francisco, CA
94103
| Tuesday | 5:30pm - 10pm |
| Wednesday | 5:30pm - 10pm |
| Thursday | 5:30pm - 10pm |
| Friday | 5:30pm - 10pm |
| Saturday | 5:30pm - 10pm |
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© 2021
Aerial View of our New Location at 355 11th Street! We can not wait to welcome you in!
Camote Enmielado Candied Sweet Potato with Vanilla Pompona Ice Cream, finished with the Caramelized Roasting liquid.
Michelin in the Road. Full video! Amazing production by Jim Sullivan and Jon Killz!
Michelin On the Road. Film of our trip to Mexico City to cook with Quintonil. Link in Bio. Film by Jim Sullivan, , and Jon Killz, , of Soigne Films, .
A beautiful short film, showing off the Mission, Californios and and Chef Val Cantu. Thank you ! Link to full video in bio.
We are so lucky cook in San Francisco, where we, are able to, work directly with our farmers. Lee and Wayne James grow heirloom varietals of corn for us. It is the best corn on the planet.
Learning about our California White Sturgeon from !
Making Caviar with Tsar Nicoulai Caviar ( ). Finalizing the label design...
Foraged Sierra Gooseberries. (I see you 😉)
Tuesdays...👨🏽🍳🔪🥒
We love the .
I'm taking over Instagram today. Please check it out!
Crew on the Bay
The City.
This no longer exists.
Grinding Cocoa Beans from Tabasco, MX for our own house chocolate.
Video of our carrot dish before the Guinea hen broth.
El Calamar Peruvian Food Truck
11th Street
The Little Chihuahua Mexican Restaurant
Divisadero Street
