Zazil

Zazil is exemplified by Executive Chef Sarah Rocio's showcase of ancient authentic coastal delicacies of fish and seafood, as well as classic regional delights. The kitchen is specifically designed to enable preparation of classic dishes. "It is important to preserve the very traditional Hispanic way of cooking," says Chef Rocío. "All the dishes come from ancient recipes, from either my grandmothers, or are very old and classic ones. Others are from regional cooking, but all of them have my own personal adaptations, making them unique." Although the menu primarily highlights dishes of the Pacific and Gulf Coast, Chef Rocío has also provided a diverse sampling of the country’s other regions.

A majority of authentic, native products imported directly from Mexico are used in the making of each dish. The chile pepper, once cultivated and consumed by the Mayans and the Aztecs, is indispensable in the Mexican kitchen. Used to emphasize, rather than disguise the flavor of the food, it is one of the most important ingredients in authentic Hispanic cuisine. Rare and hard to find varietals like the chilcostle and chilhuade are used to create Zazil’s gourmet black mole, a hard to find delicacy in Mexico. Chef Rocío also employs several unique items from the past. Age-old Mayan spices are used as the bases for many flavors and marinades. With its enchanting décor, and a diverse catch of appetizing dishes, Zazil will transport your senses back in time, making this a San Francisco experience not soon forgotten.

Over 300 selections of 100% Agave products including Tequila, Mezcal, and Sotol.