Regalito

My curiosity was piqued the minute I noticed this restaurant from across the parking lot at 18th and Valencia. Luckily they had painted their name on the side of the building or I may never have seen it. The idea of a Mexican rosticeria was appealing and set Regalito apart from most of the Mexican restaurants I had been familiar with, so when Groupon offered a discount I bought two coupons, with the hope that I would like it well enough to go back, and that's exactly what happened. I find the spare, modern influence in the decor refreshing, but wish it was a bit bigger, as it always feels crowded even when it is not yet full of patrons.

One of the features of the restaurant that I like the most is the fact that nothing is overly spicy, making the food palatable for everyone. For those of us who enjoy heat, there is a wonderful house made hot salsa on every table. It's very spicy and I for one use it sparingly, but it's plentiful for those who like it hot. 

Papas Con Chorizo makes a nice starter. Regalito pan fries potatoes and chorizo then tops them with queso fresco. Papas Con Rajas is another good choice with roasted potatoes and roasted Poblano chile strips, it's also garnished with queso fresco and in addition to that, crema. Either would make a tasty lunch.

Of all the starters, the Chicharones have my enduring allegiance. Being served with pickled vegetables is the icing on the cake. The pork itself is crispy on the outside and oozing with pork drippings and fat on the interior. The meat is just luscious. The vinegar in the pickles is perfect for cutting the richness of this delicacy.

The Ensalada Nopalitos has changed from time to time, so it may not be offered with avocado or cheese. What you will be offered is grilled cactus mixed with tomatoes onion and garlic, and that's a good start. You won't find a salad like this elsewhere. 

Elote was the item that caught my attention when first reading the ever changing menu. This traditional grilled corn just has to be tried once. It's coated in mayonnaise, cotijo cheese and chili powder, then sprinkled with lime juice. I still prefer corn absolutely plain, but this was worth trying. It's another item you won't easily find elsewhere.

Pollo Pepian was a nightly special on our first visit. What a wonderful introduction to the cuisine offered by this restaurant. The rich sauce made primarily of pumpkin seeds was delicious and left us wanting more. This casual restaurant, industrial in design with lackluster service, does not prepare you for the fine food that awaits you.

Pollo Con Mole Negro is a standard entree on the menu. The house made mole is rich without being fatty or sweet. The complex flavor worked well with the perfectly cooked and moist chicken. I was surprised that the chicken half was poached rather than cooked on the rotisserie. The portion was very generous.

While Pibil is always on the menu it may not always be chicken in a chipotle sauce like this photo. Currently the menu lists a pork pibil, slow roasted in a banana leaf, with habanero and pickled red onions. Both should qualify as a soul satisfying meal for a cold, damp night.

Granted, Enchiladas Verdes are definitely served by every Mexican restaurant in the city; no big surprise here. However, Regalito makes the best I have tasted, perhaps because the chicken is roasted and plentiful or because the sauce is better. No matter, this is where I'm coming for my next order of them.




http://www.regalitosf.com/

3481 18th Street
San Francisco, CA 94110-1745
(415) 503-0650