Packaged Nopalito To Go
Contrary to popular belief, I do in fact have hobbies other than food. I grew up playing every sport I could, majored in sport management, and competed in collegiate ultimate frisbee for three years at Michigan - not the hippie kind, but the, "We-were-all-athletes-in-high-school-and-want-to-stay-active-and-competitive-but-aren't-good-enough-to-play-at-the-NCAA-level" kind. Joining that team was one of the best decisions I have ever made: it resulted in my traveling, staying fit, and meeting my three best friends.
When I moved out here straight after college, I sought out a league in which to play with the hopes of meeting a similar group of people and starting my new life with fun new friends. After the first game at the chilly, windy fields of Golden Gate Park, fellow teammates and competitors alike asked the same question:
"Going to the bar?"
One of my favorite parts of this league is the post-game bonding. Everyone, regardless of team, heads over to the Little Shamrock on 9th and Irving for a few pints. As an added bonus, they allow you to bring food into the bar and since I hadn't yet eaten at the Sunset's Nopalito, the timing seemed ideal for a visit.
Lindsay behind the bar walked me through my to-go order and steered me toward the Picadita con Suadero y Chorizo as an appetizer, while local patron and Sunset native John could not speak highly enough about the Birria Tradicional.
Sold.
Packaged perfectly and ready to devour, each aspect of my dinner was compartmentalized to preserve each food's flavor, temperature and texture. I dug first into the Picadita where black beans, braised beef brisket and chorizo sat atop a thick, round, pastry-like tortilla. Spicy and filling, I could have eaten this alone and been just fine.
But...I also ordered the Birria.
The short ribs fell off of the bone as I plucked them from the rich, complex, not-too-spicy sauce in which they swam and mixed them with the accompanying rice, salsa and a spritz of lime to stuff in my warm corn tortilla. But after the beers and the Picadito, I could only manage one.
Thought the leftovers made for a fantastic breakfast taco.
When I moved out here straight after college, I sought out a league in which to play with the hopes of meeting a similar group of people and starting my new life with fun new friends. After the first game at the chilly, windy fields of Golden Gate Park, fellow teammates and competitors alike asked the same question:
"Going to the bar?"
One of my favorite parts of this league is the post-game bonding. Everyone, regardless of team, heads over to the Little Shamrock on 9th and Irving for a few pints. As an added bonus, they allow you to bring food into the bar and since I hadn't yet eaten at the Sunset's Nopalito, the timing seemed ideal for a visit.
Lindsay behind the bar walked me through my to-go order and steered me toward the Picadita con Suadero y Chorizo as an appetizer, while local patron and Sunset native John could not speak highly enough about the Birria Tradicional.
Sold.
Packaged perfectly and ready to devour, each aspect of my dinner was compartmentalized to preserve each food's flavor, temperature and texture. I dug first into the Picadita where black beans, braised beef brisket and chorizo sat atop a thick, round, pastry-like tortilla. Spicy and filling, I could have eaten this alone and been just fine.
But...I also ordered the Birria.
The short ribs fell off of the bone as I plucked them from the rich, complex, not-too-spicy sauce in which they swam and mixed them with the accompanying rice, salsa and a spritz of lime to stuff in my warm corn tortilla. But after the beers and the Picadito, I could only manage one.
Thought the leftovers made for a fantastic breakfast taco.
Leftover Birria, Bacon, Fried Egg and Avocado Breakfast Taco
To Lindsay and John, thank you for your killer recommendations!
Nosh on,
Josh
Nosh on,
Josh
