Mijita Cocina Mexicana
One Ferry Building (Embarcadero at Market Street), #44
San Francisco, CA 94111
(415) 399-0814
http://www.mijitasf.com/
Muni: N Judah to Embarcadero Station
If you love food, restaurants and chefs like I do, the name Traci des Jardins (best known for her San Francisco restaurant Jardiniere) is as familiar as the name Mickey Mantle is to someone who loves baseball (or, for that matter, the general population). So when we made a stop at the Ferry Building while visiting my family in San Francisco, it was a no-brainer to grab a bite at her brightly colored nook in the Ferry Building called Mijita.
The ambience at Mijita is casual and perfectly represents its location as well as its menu. Des Jardins has developed sustainable Mexican recipes reflecting her roots and her California upbringing.
Since I was with a few people, we ordered a fair number of menu items in order to get an across-the-board taste of her creations: off of the regular menu, fish taco, quesadilla Mijita, queso fundido, a side of frijoles, guacamole & chips, plus the bean burrito for my 2-year-old nephew. Off of the specials menu: carnitas sandwich and chicken taquitos. After our cashier rang up our order, I noticed that although the menu may be authentic, the prices certainly were not (about $55 including tax but not beverages).
Portions were small, but tasty. Chicken is my least favorite meat, but the taquitos were delicious – light, crispy, with no greasy taste. The fish taco was similarly tasty: flaky Mahi Mahi, lightly battered and deep-fried until perfectly golden, inside a warm corn tortilla. But the all-star of the bunch was the queso fundido – melted cheese (described as “Mexican cheese” on Mijita’s website) mixed with chorizo served with warm flour tortillas. Simple as it is, it was delicious on its own, or as an addition to each of the items we ordered, particularly the very plain bean burrito (children’s menu item), which I didn’t expect would be spectacular, but at least more interesting than Taco Bell (it wasn’t).
I wish we had ordered the carnitas tacos, which is usually my favorite anywhere (especially Mexico), because the carnitas sandwich was mostly bread, and the bread just wasn’t good. I’ve definitely had better guac (Rosa Mexicano, Dos Caminos, my own), and Mijita’s namesake quesadilla left no impression at all.
I’ve read elsewhere that Mijita uses all local, organic ingredients, hence the high price tag on its dishes. I’ve never been one for organic anything, so next time I’m in San Francisco looking for a big name chef, I may save my $55 towards a down payment for dinner at Restaurant Gary Danko.
One Ferry Building (Embarcadero at Market Street), #44
San Francisco, CA 94111
(415) 399-0814
http://www.mijitasf.com/
Muni: N Judah to Embarcadero Station
If you love food, restaurants and chefs like I do, the name Traci des Jardins (best known for her San Francisco restaurant Jardiniere) is as familiar as the name Mickey Mantle is to someone who loves baseball (or, for that matter, the general population). So when we made a stop at the Ferry Building while visiting my family in San Francisco, it was a no-brainer to grab a bite at her brightly colored nook in the Ferry Building called Mijita.
The ambience at Mijita is casual and perfectly represents its location as well as its menu. Des Jardins has developed sustainable Mexican recipes reflecting her roots and her California upbringing.
Since I was with a few people, we ordered a fair number of menu items in order to get an across-the-board taste of her creations: off of the regular menu, fish taco, quesadilla Mijita, queso fundido, a side of frijoles, guacamole & chips, plus the bean burrito for my 2-year-old nephew. Off of the specials menu: carnitas sandwich and chicken taquitos. After our cashier rang up our order, I noticed that although the menu may be authentic, the prices certainly were not (about $55 including tax but not beverages).
Portions were small, but tasty. Chicken is my least favorite meat, but the taquitos were delicious – light, crispy, with no greasy taste. The fish taco was similarly tasty: flaky Mahi Mahi, lightly battered and deep-fried until perfectly golden, inside a warm corn tortilla. But the all-star of the bunch was the queso fundido – melted cheese (described as “Mexican cheese” on Mijita’s website) mixed with chorizo served with warm flour tortillas. Simple as it is, it was delicious on its own, or as an addition to each of the items we ordered, particularly the very plain bean burrito (children’s menu item), which I didn’t expect would be spectacular, but at least more interesting than Taco Bell (it wasn’t).
I wish we had ordered the carnitas tacos, which is usually my favorite anywhere (especially Mexico), because the carnitas sandwich was mostly bread, and the bread just wasn’t good. I’ve definitely had better guac (Rosa Mexicano, Dos Caminos, my own), and Mijita’s namesake quesadilla left no impression at all.
I’ve read elsewhere that Mijita uses all local, organic ingredients, hence the high price tag on its dishes. I’ve never been one for organic anything, so next time I’m in San Francisco looking for a big name chef, I may save my $55 towards a down payment for dinner at Restaurant Gary Danko.
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