Celia's by the Beach
Mexican restaurant · Outer Sunset
4019 Judah St, San Francisco, CA 94122
Highlights
Classic Mexican comfort foods, margaritas, and fruit drinks.
Classic Mexican comfort foods, margaritas, and fruit drinks.
"The Outer Sunset location is staging its first vinyl brunch listening party on Saturday, July 26, featuring bottomless mimosas, new brunch offerings, and "lots of cumbia and Latin music selected by Discodelic Records." The idea came from owner Phil Havlicek and Sal Lopez’s love of Mexico City–style listening parties; festivities start at 11 a.m. and run until 3 p.m." - Paolo Bicchieri
"This 60-year-old Mexican restaurant is a family-run business (Celia Lopez-Rodriguez opened the spot in 1960, today her grandkids run the joint) that marries standard California-Mexican platter-style dining with more recent innovations. Modern additions include a vegan menu of Impossible-meat offerings." - Paolo Bicchieri
"This 60-year-old Mexican restaurant is a family-run business (Celia Lopez-Rodriguez opened the spot in 1960, today her grandkids run the joint) that marries standard California-Mexican platter-style dining with more recent innovations. Modern additions include a vegan menu of Impossible-meat offerings." - Paolo Bicchieri, Dianne de Guzman
"About as far from the Mission District as one can get, Celia’s by the Beach has offered solid Mexican fare for 63 years on Judah Street. A must-hit during Outside Lands — in 2023, the restaurant offered themed drinks at its bar such as the Kendrick Lamargarita — the restaurant is known for tremendous portions, bottomless well-fried chips, and a robust vegan menu including Impossible meat nachos." - Paolo Bicchieri, Eater Staff
"It’s not just San Franciscans who want to eat Mexican food and watch football. Those in the Sunset show Celia’s love, but so do Daly City dwellers. Come for the raucous energy, full bar, and vegan menu. There are plenty of familiar burrito and nacho options, but it’s a rare Bay Area Mexican restaurant to find Impossible versions of both." - Paolo Bicchieri
