Last updated 7 hours 14 minutes ago
Pork has been a centerpiece in Mexican cuisine for centuries, as pigs were among the first animals to be domesticated in Mexico during Spanish colonization. There are many ways that pork is prepared in modern Mexican cuisine, and Pancho Villa Taqueria showcases some of the most flavorful preparations in our tacos, quesadillas, and massive Mission-style burritos. Read on to learn about the succulent pork options we prepare fresh daily for you to savor.
Chile Verde Pork
Chile verde pork has a zippy flavor with just a hint of spice infused from green chiles, which are slowly braised with cubes of tender pork. The chile verde sauce that lends the pork its tangy and almost sour flavor features a base of tomatillos, spices, and herbs that enhance the savory qualities of the meat.
If you are in the mood for shredded pork, carnitas is the best selection for your tastes. Carnitas is also slow cooked, but it is generally slow roasted instead of braised. This allows the meat to become tender and juicy while developing a crispy crust around the edges. When the carnitas is shredded, the texture is varied in every strand, making each bite worth savoring.
Al pastor is Mexico’s interpretation of shawarma, which is customarily found in gyros or kebabs. Unlike shawarma, however, al pastor is prepared with pork. The large pork roast is spit-grilled and then cut off in thin slices to be put in tasty tacos and tortas.
To satisfy your craving for any of these meats with generous portions served in a friendly casual dining environment in San Francisco’s Mission District, visit Pancho Villa Taqueria for lunch or dinner. You can check out our menu on our website or call us at (650) 343-4123 to place a to-go order with us. We have been serving fresh and delicious Mexican food in the Mission for more than three decades.
Last updated 6 days ago
If you have never treated yourself to the delectable treat of a chile relleno, you are missing out on a sinfully delicious dish that combines the heat of chile peppers with the creaminess of cheese and the crispness of a fried batter crust. Chile rellenos are prepared with roasted peppers of mild to medium spice, which are stuffed generously with Mexican cheese that melts beautifully once the pepper has been battered and deep fried. You might try one a la carte, or you can really indulge with a chile relleno burrito filled with rice, cheese, and salsa. Vegetarians and meat-lovers alike can savor this rich, filling treat.
To get your chile relleno fix or select from a wide selection of traditional Mexican dishes, visit Pancho Villa Taqueria at our original location in San Francisco’s Mission District. You can find our complete menu online, or contact us directly by calling (650) 343-4123.
Last updated 15 days ago
Tomatillos are a poorly understood fruit often mistaken for green tomatoes. In fact, tomatillos are actually a member of the gooseberry family, and they look rather different than tomatoes when they are cut open raw. Each tomatillo is wrapped in a leaf-like casing that exposes a hard, sticky fruit underneath. When it is cut open, the inside of the fruit appears relatively solid—unlike tomatoes, which burst with juice and seeds when they are cut.
As you will learn by watching this video, tomatillos have a variety of applications in Mexican cooking, and they offer a unique, tangy flavor that is unlike anything else. One of the most popular uses for tomatillos is green chile pork, which you can see being made by watching this video clip.
At Pancho Villa Taqueria, you can experience the unique flavor of the tomatillo with our verde salsa and green chile pork along with a variety of other specialty Mexican dishes. Check us out on the Web or call (650) 343-4123 to learn more about our delicious menu that has been pleasing San Francisco diners for more than 30 years.
Last updated 20 days ago
Indigenous Mexican cuisine utilized a number of ingredients still seen in Mexican dishes today—including corn, chiles, and beans—but there are also many ingredients now common to Mexican fare that were not incorporated into the cuisine until they were introduced by the Spanish. This article provides a closer look at how the staples of Mexican cuisine have shifted away from the dining habits of the indigenous people of Mexico.
More protein choices Meat-based protein was hard to come by in early Mexican civilizations, and the meat that was available was typically from turkeys, small game, and insects. As animals were domesticated in North America, protein choices in Mexican meals transitioned to beef, chicken, pork, and goat. These meats remain heavily utilized today in favorite dishes such as tacos, burritos, tortas, and quesadillas.
Transition from root vegetables Root vegetables such as potatoes and jicama are actually native to North and South America, so they were brought into European cuisines after colonization. Incidentally, these former staples of Mexican cuisine became used less frequently as wheat, rice, and corn production increased in the Americas. Corn was always fundamental to Mexican cuisine, but there are more varieties of corn used in Mexican cooking today.
Infusion of spices Spices that are now heavily incorporated into Mexican cuisine were actually not made available until they were brought to the Americas by the Spanish. These include cinnamon, coriander, garlic, and oregano, all of which pair beautifully with the spicy chiles familiar to indigenous Mexican foods.
To treat your palate to some modern Mexican dishes prepared fresh in the Mission District, check out San Francisco’s Pancho Villa Taqueria. Described as “the French Laundry of Taquerias,” Pancho Villa is proud to serve traditional Mexican fare with the freshest ingredients available. You can learn more about us by visiting our website or by calling (650) 343-4123.