Yo También Cantina
Cafe · Inner Sunset ·
Tamales, bowls, sandwiches, coffee, wine, and lavender lattes
Tamales, bowls, sandwiches, coffee, wine, and lavender lattes
"“California produce baby, and I bring my California produce-loving ass back home to Yo También Cantina, where I soak up brothy beans and nourish myself on all the veggies they picked out for us that week at the farmers market.”" - Garrett Schlichte
"A Hugo Street neighborhood spot run by wife-and-wife team Kenzie Benesh and Isabella Bertorelli is marking its seventh anniversary on Saturday, June 28 with a celebration from 11 a.m. to 4 p.m., featuring grilled fish sandwiches, ceviche, live local music, birthday cake, and “endless micheladas”; full party details were still to be announced." - Paolo Bicchieri
"For fast service and high-quality eats, there might be no better spot on the trail. Who will notice if you take a quick detour to this adorable Inner Sunset cafe for a hearty bowl, or an herb-y salad? Not many, especially if you take advantage of ordering ahead for pickup via their website. If it’s not the right time for a lavender latte, make sure to circle back." - Paolo Bicchieri
"This Inner Sunset staple comes from a crew of winemakers, lavender latte wizkids, and, yes, tamale makers. It’s a bit of an “if you know, you know” situation since the shop doesn’t offer its tamales regularly. But sometimes seasonal specials fold in Jimmy Nardello peppers or honeynut squash, and when the four-packs of vegetarian tamales make an appearance, the cantina’s loyal fans mash the purchase button." - Eater Staff
"A hotel bar whose mezcal program was assembled by beverage director Derek Kraak; through this program Kraak showcases mezcal in flights or private tastings and emphasizes provenance and learning: "There’s a sense of knowledge behind it," he says, "a sense of collection behind it, a sense of connection to the families who grow the agave and produce the mezcal." He adds, "Then you have something that is 25 or 30 years old, that’s a generation of something that’s being put in a bottle." - Clara Wang