Mexican Rotisserie Meats Are Now Being Served at Parranga in Mill Valley | Eater SF

"Set in the Strawberry Village shopping center, I noticed a new option for tacos and beer with the opening this week of Parranga, a Mexican restaurant from the crew behind Colibri in Union Square that replaces The Plant Café. Owners Eduardo Rallo and chef Jose Miguel Smith Bustos focus on meats slow-cooked in a rotisserie and used across tacos, tortas, and salads — notably a roasted pork shoulder in a pineapple-chile marinade served with house-made corn or flour tortillas — and there are also chicken, beef, seafood, and tofu options. The casual space features communal tables and an industrial design and is striving to keep things local with produce from area farms and pastries from a long-running Mission District bakery. For drinks look for beer, margaritas, sangria, and a full non-alcoholic menu of shakes, smoothies, and juices (which can be made with rice or almond milk and a choice of sweetness); aguas frescas come in four flavors including a hibiscus-and-cinnamon combo, and there is Mexican Coke. Parranga — a name meant to evoke “endless joy” and a play on the tongue twister Parangaricutirimicuaro — is currently open for lunch and dinner and will add breakfast and brunch when it gets settled in." - Rachel Vigoda