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San Francisco chef Mariano Balderas combines local sustainable ingredients with traditional Mexican and Mediterranean cuisine to build unique and flavorful dishes. Expect innovation with a side of BAJA and a little Mezcal to wash it down. Three-course dinner paired with Valle de Guadalupe and local wines. Chef Mariano has worked as a chef, gastronomy advisor, and restaurant consultant in Mexico, Canada, London, Switzerland, Spain, and now San Francisco. He has expertise in Mexican, French, and Spanish cooking. His passion is creating fresh, sustainable, and authentic culinary experiences. He is classical french trained, but also the asian influence in the local California cuisine permeates in his menu, without a doubt the mexican-baja influence is there. His menu is 90% organic and local.
Tuna Tostada ( SoCal Line-Caught Tuna )
Rib-Eye Carnitas, Organic Guacamole & Cheese Chicharron
(1st Course Alternative / Northern-Pacific Shrimp Ceviche Tostada)
Pescado al Pastor, Pineapple Puree & Cilantro Foam