winter menu items | in order to reduce waste there will be a charge of $3 for chips & salsa if requested | (GF) = gluten-free, (V) = vegan
organic charred corn, crema, housemade chili powder
spicy wild potatoes, chipotle adobo sauce, garlic, cilantro
topped with cotija cheese and served with whole wheat vegan chicharrones with a spicy kick
oaxaca, gouda and monterrey cheese blend, peppers, tomatoes, spices
chorizo +2
mushrooms +2
6 bone-in wings tossed in a prickly pear habanero glaze with garlic, cilantro, and lime, served with house-made ranch cream on the side
3 flautas, chicken tinga, lettuce, cotija cheese, guacachile - serrano chile, avocado salsa
melted Monterey Jack cheese, shredded chicken tinga, fresh avocado slices, nopal y maza tortilla, guacachile salsa on the side
little gem lettuce, anchovy dressing, citrus, parmesan, croutons
(can be made gluten-free upon request)
avocado +2
chicken +4
steak +5
shrimp +6
kale, basil, dehydrated fig, cherry tomatoes, and pumpkin seeds tossed in a sweet and tangy agave dressing
avocado +2
chicken +4
steak +5
shrimp +6
all orders come with 2 hearty tacos served on homemade, gluten-free masa tortillas
handmade tortilla, griddled cheese, housemade tequila salsa
mushrooms +2
chicken +4
steak +5
shrimp +5
pasilla marinated pork, roasted pineapple, cilantro, onion
battered mahi mahi, avocado aioli, shredded lettuce, salsa morita on the side
slow cooked beef birria, cilantro, onions, escabeche, consome, served w/ side of rice
grilled brussels sprouts, cauliflower, fresh basil salsa, paprika
portobello mushroom sautéed in a thyme-garlic sauce mixed with a tasty cactus salad, served in a tortilla verde brushed with agave sauce and tanned onion of corona, morita salsa on the side
served Mexican tapas style, breaded colossal shrimp, house smoky chipotle cream, sprinkle of fresh dill
black tiger wild shrimp, Fresno and piquín peppers, cucumber, fresh avocado, red onion, dill, citrus blend — served with chips
fire roasted poblano pepper filled w/ shrimp, octopus & scallops sautéed in mango infused wine, monterey jack cheese, rice, tomato cream, avocado slices
octopus, potatoes, brussels sprouts, caramelized pineapple, cilantro
1 large tamale made with gluten-free flour, vegetable butter, and house spices and filled with chipotle tofu, poblano chile rajas, and flavorful corn, served steamed in a banana leaf and accompanied with black beans and tanned bell peppers
1 large tamale, shredded chicken, black beans, avocado slices, tomatillo & epazote salsa, served on banana leaves
Chef's signature 27 herb, nuts, and spice blend, slow cooked chicken inside 2 homemade tortillas, served with rice and black beans
half-pound of tender pork wrapped in banana leaves, cuerito, escabeche - housemade pickled veggies, refried beans, salsa cruda, 3 handmade corn tortillas
skirt steak, nopal, spring onions, chile asado, rice, beans, handmade tortillas
Refried or black
Delicious homemade desserts to cap off your meal
rum spiced vanilla cake, sliced almonds, anise, fresh cream
5 churros dusted in cinnamon & sugar, dulce de leche dipping sauce
(v) vegan option available, (gf) gluten free option. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A 20% gratuity will be automatically applied to parties of 5 and up. A 4% Healthy San Francisco tax is added to every bill. 2 credit card maximum per table.
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