tacoliciousTacolicious started out in 2009 as a little stand at the Ferry Plaza Farmers Market with a fittingly frivolous name. By 2010, it was a cocktail-driven, tacocentric, full-service, brick-and-mortar restaurant inspired by a couple of places Joe and I visited Mexico City, namely El Califa and Contramar. Today, we have three restaurants in San Francisco and one in Palo Alto, plus a line of salsas at Williams-Sonoma, and a cookbook. However, as addictive as our tuna tostadas are, the thing I’m most proud of is our Tacolicious School Project, which has given hundreds of thousands to neighboring public schools. In the spring, our fifth Tacolicious will open at Santana Row in San Jose.

mostoMosto, our sliver of a tequila-and-botanas bar next door to Tacolicious on Valencia Street, has over 300 agave spirits (that would be tequila, mescal and sotol), a trompo for classic al pastor tacos, bacon-wrapped hot dogs, and more tasty street food perfect for soaking up cocktails. Look up and you’ll see 4,200 mason jars screwed into the ceiling, an idea Joe came up with after visiting a Chinese joint called Ms. G’s in Sydney when he was there consulting on a Chinese-owned Mexican joint called Barrio Chino.


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