Californios SF

Today we are highlighting, our former chef de cuisine, David Yoshimura. David Yoshimura began working on his restaurant concept, Nissei, while working at Californios. During the pandemic he, along with a couple other Californios alums, has been operating out of the kitchen at the Moongate Lounge, serving amazing bento boxes, to go.... So much passion and beautiful traditional Japanese flavors, displayed in these boxes. It’s kid tested and mother approved. Follow @restaurantnisei , order a bento, and help support an amazing chef!

Updates: Hope and Optimism from the Californios Family - https://mailchi.mp//hope-and-optimism-from-the-californios

We have been thinking about our family, friends, our beloved guests, our team, and the future of Californios. The last few days have been spent deep cleaning our space, organizing our thoughts, and passing out squabs and produce to our team. As we plan for our near and distant future, we have hope and are trying to remain healthy and strong. At this time, we would like to welcome your support to us by purchasing gift cards for future dining experiences with us. We are doing... our best to continue to support our staff and sales of gift cards will help provide for them in this difficult time. Giftcards are available via the link in our bio. We greatly look forward to welcoming you back in, when it is safe. Please feel free to reach out and connect with us directly. With Warm Regards, Val, Carolyn, and Charlotte and the entire Californios Team @ Californios SF

Last days for this beautiful Cherimoya dessert! It’s funny to think that the season for this floral and exotic fruit is just coming to an end, here in California. We bought the last batch of cherimoyas, from Will Brokaw, at the market on Saturday and they’re not going to last long. We have been using Will Brokaw’s citrus, avocados, and guavas for many years. Here we have combined matured passion fruit into a tapioca pudding with a Sherbet made from the Cherimoyas, and parisiennes of his avocados. Three California fruits, in season, all from Will Brokaw. Chickweed foraged by Bryan Jessop. @ Californios SF

The Dianne Kennedy cooking collection ; this article is a must for culinary students and Conossiurs. ADrian Alessandro A M

Camote Enmielado Candied Sweet Potato with Vanilla Pompona Ice Cream, finished with the Caramelized Roasting liquid.

Liquid Honeycomb, encapsulated in Valrhona White Chocolate, and dusted with local Fennel and Bee Pollen. When you bite in to one, a wave of Bay Area Wild Flowers washes over your palate! Our pastry team has BEEn busy developing these little hexagonal bites. We finally perfected the technique to freeze Marshall’s Farm honey in this shape and quickly dip it into white chocolate. The inspiration for this bit-of-honey, was taken from Book 8 of the Florentine Codex, where Fray B...ernardino de Sahagún described the chocolates that were presented to Montezuma, at the end of his meal. Then, in his house, Montezuma was served his chocolate green, made of tender cacao; honeyed chocolate made with ground-up dried flowers with green vanilla pods; bright red chocolate; orange-colored chocolate; rose colored chocolate; black chocolate; white chocolate. We love when we can honor MesoAmerican ingredients, like chocolate, and create offerings, that we hope, would be fit for a king! @ Californios SF

The chefs have been busy making some drastic menu changes! Our Carne Asada course has taken a new shape as, a Presentation of American Beef. We are featuring American Wagyu Beef from Imperial Wagyu Farms in Omaha, Nebraska with a mushroom and chipotle jus, and Lengua Veracruzana from Mindful Meats with pine mushroom.... We are proud to be featuring this beef sourced directly from the farms. The lengua, or tongue, sourced from California dairies has an elegant and intense umami flavor, while the grilled Nebraska ribeye is just as delicious as Japanese wagyu, but without the over the top fattiness. Accompanying the beef are Grilled and fermented Red Carrots, Jimmy Nardello Peppers and Wild Chanterelles with a smoked Tierra Farms Onion broth. We are meticulous about sourcing every ingredient because we believe in serving a delicious and nutritious meal, while also being thoughtful to our surroundings.

Urchin Infladita, filled with Guajillo Chileatole. Got us feeling spooky for Dia de Los Muertos!!!

Yesterday we harvested two fields of corn at Tierra Vegetables Farm, our partner farm in Santa Rosa, California. Such an incredible relationship to have with the two most amazing farmers, Lee and Wayne James. It was a special moment, seeing our team, literally picking the corn that will go to our guests. Our corn, masa, and thus, our tortillas have no equal. @ Tierra Vegetables Farm

Californios is happy to inform you of an official partnership with Tierra Vegetables farm, in Santa Rosa, California. Tierra Vegetables farm has been farmed by, sister and brother, Lee and Wayne James since 1980, growing diverse, sustainable, and healthful vegetables. Californios was introduced to Tierra, through their amazing heirloom varietals of corn, beans and peppers.... As their crops have become integral to our restaurant, we have decided to join our efforts to promote the importance of sustainable farming in a modern world. We will be working with them to create an even more efficient and delicious relationship between the farmers to the chefs, and to our guests. These photos were taken on a recent visit to the farm. The corn is ripe on the stalks. We look forward to sharing more. @ Tierra Vegetables Farm

Strawberry Tres Leches. Made with Swanton strawberries and Appleton rum. Emily and Sophie nailed it! @ Californios SF

If you haven't seen Chef Val Cantu on Bringing it Home, click through and watch!

We are so excited to share with you that we were included in the San Francisco Chronicle's Top 100 Restaurants for 2019! https://projects.sfchronicle.com/top-100-restaurants/