Tucked in a cozy little corner of San Francisco’s Potrero Hill, Papito has recently introduced a hot new chef, Efren Villalobos. Complementing some of the restaurant’s iconic signature dishes, Villalobos has spiced up the menu with the Calamar Taco (grilled fresh calamari, avacadi, Veracruzana sauce, Oaxaca cheese and pico de gallo); Hawaiano Taco (pan seared tuna, avocado, house-made pickles, sesame oil and chipotle aioli); and the Rustic Shrimp Enchilada (sautéed garlic shrimp, coloradito sauce, black beans and jack cheese); to name a few.
For starters, don’t miss out on the generous portion of home-made guacamole and tuna crudo for appetizers as well as the elote asado (corn on the fork). As for our favorite entrees, we opted for the chef’s recommendations and enjoyed the duck confit tacos “Carnitas de Pato”; fried chicken tacos “Milanesa”; the vegetarian “Enchilada Rojas” burrito; and slow-cooked Berkshire pork “Carnitas Quesadilla.” We departed satiated to the sombrero and enough left-overs for a week of meals.
While small, Papito’s intimate setting sets the stage for a mouth-watering dining fiesta. The exhibition kitchen sets the stage and the gracious hospitality delivers.
Papito is located at 317 Connecticut Street, near 18th Street, in San Francisco, and is open daily serving weekday lunch, weekend brunch and dinner. Hours are Monday through Friday 11:30 a.m. to 10:00 p.m. and on Saturday and Sunday, 10:30 a.m. to 10:00 p.m. Weekend brunch service runs until 3:00 p.m. The Web address is http://www.papitosf.com and the telephone number is (415) 695-0147.