In a century-old building in Ripponlea—right next to Attica—Mission District is a Cali-style Mexican joint that serves the kind of food you’d expect in the vibrant San Francisco neighborhood it’s named after.
The recipes are inspired by the time when co-owner Tom Davies was studying in California, where he lived on a strict Tex-Mex diet. When he got home, he spent much of his time recreating those dishes and refining his view of the kitchen. Almost everything is made in-house.
Don’t miss the classic crispy burrito with pork carnitas, with crackling, lime rice, pinto beans, Monterey Jack, pico de gallo, salsa verde, and crema—all wrapped in a flour tortilla and grilled. While there are a handful of other protein options (including adobo-style grilled chicken and smoky cauliflower al pastor), nailing the pork has always been Davies’ measure of success.
Those same proteins are found in tacos and spicy queso tacos, and you can spice up any dish with a choice of six salsas, ranging from salsa verde and habanero to a salsa macha with pepita tops.
Mission District also makes its own horchata (including a coconut version). Top it off with a locally made coffee liqueur, or browse a tequila and mezcal cocktail menu; think cinnamon-y pineapple margaritas and a bright, refreshing Paloma.
You can’t miss this place: “Mexicatessen” is written in bright red across the frontage of Glen Eira Road. The decor features a pair of (almost sacred) glowing red neon signs in the shape of two hands gripping a burrito, a San Fran-inspired mural that looks like it’s been there for decades, and overhanging greenery.