Cala & Tacos Cala
Cala
When most people in SF think of Mexican food, they think of their favorite late night burrito or taco bar. However, Cala shows San Francisco that the world of Mexican cuisine does not have to be heavy, greasy, and eaten out of a tinfoil wrapper. The famous female chef behind this high-end Mexican restaurant is Gabriela Cámara, who gained her fame from her restaurants in her hometown of Mexico City. Cala, which translates to "cove" in Spanish, specializes in seafood dishes; the flavors and textures are spot on. The trout tostado tasted like a buttery lox on on a perfectly crispy tortilla. The halibut ceviche, subtle in its spice, is also a perfect starter. I really enjoyed the brunch -especially since there was no wait in line - and I hope to come back again and check out the acclaimed dinner.
Meals above (starting left to right) 1. Halibut ceviche with kohlrabi, serrano, and pepitas 2. Trout tostadas with chipotle, avocado, and fried leeks 3. Pickled cucumbers and habanero, onion salsa 4. Enfrijoladas with queso fresco, purslane, and a fried egg 5. Chilaquiles verdes with chicken and a fried egg 6. Aerial view of chilaquiles
Tacos Cala
The best tacos in town may be from this hole-in-the-wall spot on the backside of Cala. The catch is that it’s only open at lunchtime from 11am-2pm. San Franciscans are very sensitive when it comes to choosing "the best" taco spot. However, the creativity, flavor, and freshness at Tacos Cala shine above the rest.
What I particularly appreciated about Tacos Cala, aside from the insanely tasty homemade corn tortillas and salsa, was the creativity of the taco fillings. Every taco had a unique filling, none of which I had ever tried before. I accidentally ordered the poached egg taco. A single gooey egg, on top of a bed of black beans and rice, melted its richness as I bit into it. As an ode to my love for Scandinavian cuisine, I also had a smoked ling cod taco with avocados and potatoes. The more classic "pollo en pipian" also tasted nothing like any chicken taco that I had ever had before. The pumpkin seed sauce added such depth to the softly pulled chicken. A side of pickled carrots added a crunchy contrast to the supple tacos. If I find myself looking for a meal around length time in Hayes Valley, I will definitely come back to this offspring of Cala.
