Popular, modern ingredients incorporated into deep-rooted, familiar Mexican dishes are presented in a creative tasting menu format.
Owner/Chef Val Cantu
2018 Michelin **
2018 OAD Top 100+ U.S. Restaurants 2018 No 94
Tasting Menu $177-187
Californios dining room
Val Cantu
Starters
Yuca – Uni (Hokkaido), avocado, pine nuts
Hongos (Mushrooms) – Michoacan blue masa, smoked mushrooms, crispy leeks
Sope (Corn Cake) – Heirloom black masa, spring peas (Lacopi Farms, Half Moon Bay CA), Paddlefish caviar
Tres Frijoles (Beans) – Rancho Gordo royal corona beans, moro, cranberry, reserve caviar
Tres Frijoles (Beans) – Rancho Gordo royal corona beans, moro, cranberry, reserve caviar
Cordero – Lamb (Martin Amigh, Dixon, CO), porcini, macha
Pichon (Squab) – Sour tortilla, chamoy, house mole
Churro – Plantain churro, banana mousse, caramelized white carajillo
Nuez – Pecans (San Saba TX), Brooks cherry, Valrhona chocolate
Californios
Info
Californios | 3115 22nd St, San Francisco | 415 757 0994
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