The wine list meanwhile favors often-overlooked California wine regions such as the Santa Cruz Mountains and bottles from Mexico. Standouts include the Sabina Sabe, created with Oaxaca in mind and blending mezcal, pineapple, ginger, and minty epazote with soda and Holy Water, which features dehydrated hoja santa, alongside tequila blanco, lime, and green chartreuse. View the full menu here.Įqually seasonally influenced, cocktails come from barman Enrique Sanchez who’s focusing in on agaves and whiskeys for the list. The pan-regional menu features dishes from across Mexico as opposed to focusing specifically on a single area, so you’ll see a roasted half chicken inspired by pollo al oregano from Veracruz alongside crispy fried tacos dorados stuffed with chicken thighs and a mushroom and pasilla chile tamal. Working with chef Robert Hurtado, Des Jardins celebrates some of the regions hardest to source and most delicious ingredients on the El Alto menu including locally famous Blenheim apricots (known for being exceptionally sweet), scarlet runner beans, fresh hoja santa, and chayote squash. As Eater SF shared earlier this year, the restaurant takes over a space adjacent to the State Street Market food hall in Los Altos and aims to honor both the history of seasonally and ingredient-driven Mexican cuisine in Northern California as well as Des Jardins’ own roots, which can be traced back to the rice farm where she grew up near Fresno and to Mexico, where her maternal grandparents immigrated from. After a last-minute delay and many long months of planning, acclaimed San Francisco chef Traci Des Jardins will finally debut her first restaurant in Silicon Valley on Thursday, March 24.
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