By Emma Krasov. Photography by Yuri Krasov.
Why do we love Taco Tuesdays so much? Why can’t we get enough of Pisco sour? What in the citrusy tartness of ceviche/cebiche makes it irresistible to our palates?
The attraction of San Franciscans to Latin American flavors can be attributed to quite a few cultural, historical, and culinary factors. Our glorious city is known for its diverse population, with residents hailing from all continents and cultural backgrounds. This diversity creates a welcoming environment for a wide range of cuisines, including Latin American.
In the prevailing majority, we are open to trying new and different foods, especially as enticing and satisfying as the flavors of Mexico, Peru, El Salvador, and so on.
The history of San Francisco is intertwined with Latin America in many ways and for many decades. The city has strong ties with Spanish-speaking countries due to trade, immigration, and cultural exchange. It played a significant role since the Gold Rush of the 1850s, attracting immigrants from Latin America, forging lasting connections, and experiencing a significant influence on the local culinary scene. The many ethnic communities originating in Central America, South America, and the Caribbean, have brought along their traditional recipes and cooking techniques, contributing to the popularity of their native cuisines in our city.
The focus on fresh, locally sourced ingredients aligns with our prevailing culinary practices, and the emphasis on seasonal produce, herbs, and spices resonates with the city’s overall food culture. The many healthful components of Latin American cuisines, like lean proteins, seafood, whole grains, and fermented plants, play well into our health-conscious eating trends that continue to grow, maintaining a good balance of taste and nutrition.
San Francisco is also a hub of culinary innovation and experimentation. Chefs in the city are known for their creativity in blending different flavors and ingredient combinations. This has led to the fusion of Latin American and other cuisines, resulting in unique and appealing dishes that attract our locals and visitors alike. Many of our visiting guest are drawn to city’s renowned food scene. As they try Latin American dishes and discover the unusual flavors during their stay, the popularity of these flavors increases both within the local communities and beyond.
While San Francisco’s rich and varied culinary landscape incorporates more of the vibrant and delicious flavors from Latin America, we happily celebrate every new arrival.
Taco Rouge Excels at Authentic Mexican Cuisine
Just open in a historic 1960s building on 1500 Broadway after a serious and successful renovation, the new restaurant/night club Taco Rouge is a pleasure to walk into. A combination of time-honored walls, modern furnishings, esthetically pleasing décor, and shiny lit backdrops of not one but two full bars make this place immediately friendly and welcoming.
Executive Chef Daniel Tellez, well-loved by his many fans for his outstanding culinary talent and dedication to traditional cuisines of every state and region of Mexico, is bringing in some of the most popular dishes from his former tenure at the famous Copita in Sausalito, and adds more wonderful creations to the menu to implement his original concept—a contemporary family-style cantina by day, and a vibrant clubby hangout by night.
If you walk in to sit at the bar and watch sports TV on one of the overhead big screens, you might want to start and finish with all-house-made Guacamole, chips, and two kinds of mild and hot sauces—Roasted Salsa and Tomatillo Salsa, just to nibble on something while enjoying your drinks. Bar master’s liquid masterpieces, like La Paloma and Rouge Margarita, plus a delightful non-alcoholic Agua de Jamaica or “hibiscus water” are served with sturdy straws made of agave (instead of those horrible soggy paper ones—many thanks for that!)
For more tasty appetizers, try Chef Tellez’s signature Blue Corn Masa Empanadas, stuffed with black beans, plantains and cheese, calabacitas squash, or Chihuahua cheese.
Other great starter choices are Ceviche Tostada (lime cooked flounder, serrano peppers, tomato, red onion, cilantro and avocado) and Tuna Tostada (sliced ahi tuna, avocado puree, sriracha aioli, cilantro).
But if you come to Taco Rouge for a real authentic Mexican dining experience, go straight to the stars of the show—the incredible tacos—Al Pastor (marinated pork, pineapple, house-made tortillas), Taco Arabe (marinated pork, cucumber, cilantro labne, chipotle salsa, pita bread), Taco de Cachete (braised beef cheeks, flour tortilla, roasted salsa), and Taco Gobernator (grilled shrimp marinated in spices, melted Monterey Jack cheese, red peppers, corn tortilla).
Big family dinner? Not a problem! Cantina Style Platters are sizable enough to share, and utterly delicious to keep everyone happy. Braised Short Rib boasts the most tender beer-braised fall-off-the-fork meat and guajillo adobo with traditional garnishes, and Guajillo Grilled Octopus adorned with grilled garlic and fruity-sweet chili couldn’t have been more tender, chewy, and satisfying.
“Each Taco Rouge recipe is a fusion of authentic Mexican recipes with an innovative, California-inspired twist,” said Chef Tellez. “Our team of passionate chefs meticulously select the freshest ingredients to ensure every bite bursts with bold flavors and textures that celebrate the rich culinary heritage of Mexico. Tacos by day and tequila with live music by night – what more could you want?”
Indeed, what else could you want? Maybe, some perfectly sugary-crispy fried Churro Bites with an incredible hot Mexican chocolate sauce with cinnamon!
Taco Rouge is the ultimate brunch/dinner/party space as it offers more than 5,000 sq ft floors with high-top tables, red leather booths and cocktail seating for 200; six large screen TV’s for watching sports throughout the day; gorgeous crystal chandeliers; vintage gold-etched tile ceilings; wood-paneled walls and floors; and eye-catching mural and wall sculpture by artist Michael Brennan.
Brunch is available Saturday and Sunday, Late-night dinners put emphasis on music with a state-of-the-art sound system, a rotation of DJs, and live music, including Salsa Saturdays. A VIP mezzanine level overlooking the stage as well as booths and bottle service can be booked online in advance.
Taco Rouge is located at 1500 Broadway in San Francisco, California, and is open Monday – Thursday 11 a.m. – 11 p.m.; Friday 11 a.m. – 2 a.m.; Saturday 10 a.m. – 2 a.m. and Sunday 10 a.m. – 11 p.m. To book a booth and bottle service, visit https://www.tacorouge.com/reservations. For Taco Rouge catering, go to https://www.tacorouge.com/catering. General information and menus at https://www.tacorouge.com/.
Jaranita Treats Diners to the Best of Peruvian Flavors
Jaranita Peruvian Rotisserie in San Francisco’s Marina District opened in January 2021, right in the middle of COVID-19 viral epidemic and the consecutive isolation that led to business slowdowns and closures of countless restaurants. However, despite the least opportune time and the most unfavorable circumstances, it managed to thrive and attract countless causa and anticucho aficionados who continue to patronize Jaranita as its solid fan base. Many more city dwellers and out-of-towners discover this oasis of authentic Peruvian flavors every day, turning into the restaurant’s regulars.
Jaranita’s steady success has been mostly expected, since the restaurant was founded by the Acurio International Restaurant Group, which owns and operates more than 60 restaurants in different countries.
The man behind the famous restaurant group is a world-wide renowned Peruvian chef, Gastón Acurio Jaramillo, a passionate ambassador of Peruvian cuisine, the author of several culinary/culture/history books, the host of a television program, and a contributor to culinary magazines.
Following in the footsteps of San Francisco’s award-winning La Mar Cebicheria Peruana, and concieved by the same culinary team, Jaranita (“Jarana” means revelry in Spanish) is a festive eatery with indoor and outdoor seating, and a patio, decorated with handicrafts from Cuzco, anchored by a Yunza tree, a traditional Carnival attribute, filled with colorful “gifts” and artifacts.
The menu reflects many ethnic influences in Peruvian cuisine, like Nikkei traditional techniques hailing from Japan, implemented with a help of a custom-built charcoal grill in the restaurant’s kitchen.
It’s always a good idea to start dining here with sake-based original cocktails, like El Cholito de la Marina (straight sake, dry vermouth, lime juice, jalapeno), Jaranita Rita (Sabe sake infused with blanco tequila, pineapple syrup, lime juice, agave) and Nikkei Sour (citrus sake, lime, egg white, chocolate bitters).
The new menu item on Cold Appetizers section, Causa Cocktail presents an amazingly tasteful construction of steamed shrimp, cocktail sauce, avocado, tomatoes, and eggs, all artfully embedded in a potato base that at first glance resembles a piece of contemporary art more than a snack.
Another, rather sizeable appetizer platter, Cebiche Criollo, features catch of the day, fried calamari, Aji Amarillo Leche de Tigre sauce, choclo (Peruvian corn), and sweet potatoes.
Highly recommended Empanadas Sampler includes four empanadas with different stuffing (beef, chicken, mushrooms, and cheese) with corresponding sauces.
Anticucho de Pulpo from the charcoal grill might be the only octopus dish you ever need in your life. Outstandingly tender Spanish octopus is glazed with a special anticuchera barbecue sauce, and served with delightfully smashed Idaho potatoes, topped with chimichurri greens.
Of all the main courses, Lomo Saltado can’t be beat as “the most popular Peruvian delicacy,” and for a good reason. Full of flavor wok-fried beef tenderloin is garnished with seared tomatoes, garlic, cilantro, green onions, potatoes and rice in soy and oyster sauce. Truly an authentic dish of Peru you won’t be able to soon forget.
No matter how full you are, try not to skip dessert. A sweet and airy Tres Leches is a very light sponge cake with all its air bubbles soaked in three kinds of milk—evaporated, condensed, and whole, and topped with clouds of whipped cream and fresh strawberries.
Jaranita is located at 3340 Steiner St. in San Francisco, California, and is open Tuesday-Thursday 4 p.m. – 9 p.m., Friday 4 p.m. – 9:30 p.m., Saturday 11:30 a.m. – 3 p.m., 5 p.m. – 9:30 p.m., and Sunday 11:30 p.m. – 3 p.m., 5 p.m. – 9 p.m.
The restaurant offers a variety of specials every week, like a weekend Pajama Brunch with a complimentary bottle of bubbles for groups that show up in their PJs, and salsa lessons every second Sunday of the month. More information at: (415) 655-9585 or https://www.jaranitasf.com/.
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