Slightly sweet from a corn masa filling, Nopalito’s tamales are a can’t-say-no recipe. And that mole sauce? You’re gonna want to slather it on everything. #tamales
About Gonzalo Guzmán | Stacy Adimando
Gonzalo Guzmán was born in Veracruz, Mexico, and came to the United States as a young child. He began working at Kokkari restaurant in San Francisco as a dishwasher, but was soon promoted and went on to work his way up through the ranks at Boulevard, Chez Nous, and Nopa. In 2009, he partnered with Laurence and Allyson Jossel and Jeff Hanak to open Nopalito on Broderick Street. Guzmán is now the chef of both the original Nopalito as well as a second location on Ninth Avenue, just outside Golden Gate Park. @nopalitosf
Stacy Adimando is a food and travel journalist, and the test kitchen director at Saveur magazine. Her work has been published by NPR, Bon Appétit, Condé Nast Traveler, Food & Wine, Forbes, and many more. She lives in Brooklyn, New York. @stacy_adimando
Enchiladas de Mole Poblano
This Mexican classic boasts a depth of flavor that’s second to none. We can completely understand why it’s reserved for special occasions.