tacobar • me • a fine time

We’ve all noticed the explosion of taco trucks and eager chefs hitting the street. But there’s another — quieter — movement gaining traction in San Francisco…the “upscale” taqueria.

It seems like every few months, a new “upscale” taqueria is opening its doors in hopes of proving taco-crazed San Franciscans with its gourmet twist on the taqueria experience. The Marina has Tacolicious and Mamacitas, NoPa has Nopalito, the Lower Haight has The Little Chihuahua…and as of last April, the Pacific Heights district has Tacobar.

Given the name, you’d expect this place to be ALL about tacos. While there is a decent showing of taco variations on the menu, Tacobar extends its California twist to an array of Mexican cuisine staples, including: quesadillas, burritos, salads, soups and sides. And owner, Jack Schwartz knows a thing or two about dishing up gourmet Mexican cuisine — he was born in wonderful Mexico City and has worked at the renown Maya restaurant in San Francisco.

One of Tacobar’s strengths is its whimsical yet bright and casual atmosphere. For that, you gotta give Jack some credit!

So let’s get into Tacobar’s taco offerings…

Tacobar offers a variety of tacos: carne asada, pollo, carnitas, two kinds of fish, shrimp, vegetarian, or a slew of specials that change daily. You you can order any taco “Tacobar especial” for $1.25, which will give you the addition of chicharron cheese and guacamole.

veracruz pescado taco • tacobar

carne asada taco • tacobar

I must disclose that I haven’t tried all the tacos but from what I have tried, here are my thoughts:

• The pulled-pork yucatan style taco (not always available): packed with flavor but the pork was a little on the dry side.
• The baja pescado taco: a nice take on the classic fish taco that so many of us San Franciscans love. Tacobar uses a tempura-beer batter and mahi mahi fish. The shinning element in this taco is the roasted ancho salsa, which delivers a nice finishing note of heat.
• The veracruz pescado taco: packed with a nice level of heat, which is in part due to the tasty veracruz sauce. The mahi mahi fish is nicely cooked, and the flakiness of the fish mixes well with the crunchiness of the cabbage slaw. I did find the cabbage slaw to be a little heavy on the vinegar.
• The carne asada taco is decent but the pinto beans overpowered the taco and muddled the grilled meat flavor. The taco comes topped with pico de gallo, providing a nice freshness to the heaviness of the meat and bean.

Overall…It’s not your Mission taqueria – nor should it be. For what it is – a gourmet taqueria in Pacific Heights - it’s a decent place.

Pros: bright atmosphere, friendly staff, creative menu

Cons: high prices

Food: 2.5

What $10 will get you: 2 tacos and the option to upgrade to the “tacobar especial” experience.

Tags: fish taco, organic & sustainable ingredients, taqueria, vegetarian taco