I've been in San Fran for just two weeks and already I'm enthralled by the passion for local and organic food. It seems I can't walk more than a few blocks without finding a market or produce stand offering something grown, raised, or caught within 100 miles of SF. It's no longer a trek to find a restaurant that offers antibiotic-free, hormone-free, and pesticide-free organic meats and vegetables. It's a slow food paradise!

One authentic cuisine that I had been missing in Boston was real Mexican tacos. Some people swear by Anna's Taqueria, but the quality of the ingredients there is just not that great. They make a tasty burrito, but none of it is organic or local. Chipotle is not real Mexican food, so it doesn't count in the discussion. Lolita on Dartmouth and Exeter in the Back Bay is a great spot for drinks and modern gourmet Mexican fare. However, it is too fancy and pricey for a quick taco run.  El Pelon Taqueria in Fenway is the closest you are going to get for authentic Mexican. The sauces do lack the necessary kick in all really good tacos, and they put a bit too much cheese on everything, but its still as good as it gets in Boston. 

I set out to sample several different levels of taco, ranging from a late-night taqueria in the Mission, to Nopalito in the Panhandle. Focusing on traditional cooking with local, sustainable, and organic ingredients, Nopalito is just plain excellent. First I sampled the panucho de pollo al pibil, with the black beans smeared onto the tortilla serving as a creamy compliment to the moist and well-spiced citrus-achiote chicken. The salsa habanera gives it the proper chile - not overpowering, just right- and the cabbage and pickled onions finish off the nice salty crispness. 

The taco de pescado al pastor is not your average fish taco. Unlike many cheaper fish tacos that fry or bread their fish, hiding its flavor behind heavy oils and crusts, the fish at Nopalito is adobo seasoned and seared, but still so juicy. Adding fresh orange slices, onion, cilantro and some tomatillo salsa complements it well.

  Growing up in Puerto Rico, I also loved a good empanada, or fried dough pocket (kind of like a hot pocket, but so much better). The empanada con desebrada de res sounded too good to pass up. Grass-fed beef from Five Dot Ranch in Standish, CA is is stewed with spices, shredded and stuffed into the empanada with tomatoes and jalapenos. Topped with fresh avocado, cabbage, and a fried guajilo salsa, the entire package goes so well together.

Now for some something a little less fancy, but no less tasty, pay a visit to Taqueria La Altena on Mission and 22nd. It might not look like much, but the tacos al pastor with some fresh avocado sliced on top are mouth-watering and less than half the price of anything on the menu at Nopalito- under $7 for the two tacos and chips and salsa. Great for late-night drunk eats, too.

For a more lively and trendy atmosphere, I met some friends for dinner at Don Pisto's on Union St in Telegraph Hill/North Beach. There is not a bad taco on the menu. I know because we ordered every single one. They might seem a bit small, but they pack a punch. The size of the piece of fish they give you in the fish taco seems like it would be better suited for a main course than a small soft taco. Everything was very fresh, local, and delicious.

  My most recent taco adventure came in the middle of an afternoon of drinking in Alamo Square on a beautiful day. In need of some fuel, I decided to walk to Dolores Park and see what I could find on my way. Luckily I found a place with a line out the door -always a good sign. Taqueria El Castillito has several locations, but I went to the Church Street locale. The couple in front of me recommended the burritos, which weighed in at 2 pounds and could feed a family of 3, maybe 4. I was not looking for a food coma, so went for 2 tacos al pastor and 1 carnitas, all with fresh avocado slices (I love my avocado!). Very tasty tacos, but the pastor were a bit too heavily sauced, with the oil dripping all over my fingers. The carnitas could have used some spice to it, but I guess I should have put more on.