Californios San Francisco

Had the opportunity to dine at Californios in December 2024 and overall had an amazing experience.

Quick rundown on dishes in chronological order-

1. Agustin Fresca: Apple cider topped with Fuji Apples
2. Chilapita: Cranberry bean mouse, salsa topped with caviar from Tsar Nicoulai
3. Tostada: Blue fin tuna, avocado mouse and reserve caviar
4. Sope: Dungeness crab, Chantelle mushrooms, and shaved Perigord truffle
5. Aguachile: Citrus, mandarins, blood orange, local Yuzu. Finished with sorbet with all the juices.
6. Chipotle: Lobster, smoked trout roe, broth made from lobster shell
7. Halibut: Halibut with sourdough tortilla
8. Tamal: Filled with buffalo mozzarella and pak mole
9. Codorniz: Al pastor with grilled pineapple on hickory gold tortilla with smoked quail broth
10. Camote y mole: Camote served with mole blanco and negro served on sesame tortilla
11. Pescado: Rockfish with fresh tortilla, black turtle beans and herbs.
12. Frutas: Granita with pink guava, fresh Cara Caras served with citrus tea
13. Empanada: Made with Granny Smith apples, with rum ice cream and buttered pecan.
14. Chocolate assortments: 4 variations.

Highlights for me was the Halibut tortilla and I was in love with the black turtle beans.

Drinks: Not pictured but as my wife was pregnant she opted for non-alcoholic pairing which was first for her. She enjoyed most outside the one version of beer they had.

Service: Everyone was warm, friendly and service felt smooth and polished. We were there at earliest sitting at 5pm and before we knew it 3 hours plus had flown by.

Extras: They provided us with scented candles and we were lucky enough to get tour of kitchen meet Chef Val and team.

Overall I couldn’t recommend this restaurant enough.