Chef Steve Santana's twelve-year-old taqueria, moved here from Ocean Terrace in North Beach and reopened inside the commissary and tortilla factory that has supplied its restaurants and wholesale accounts for more than three years. Counter service, with a view straight into the working fabrica de tortillas. The tacos now come on stone-ground yellow corn; the signature totopos are still heirloom blue corn. The menu is entirely gluten-free and seed-oil free.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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