At Comedor Jacinta ($$$), our food critics consistently recommend: Pato en Verde Oaxaqueño, Ensalada de Quelites y Aguaje, Aguachile Negro. Pato en Verde Oaxaqueño scores 89.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Duck confit in green Oaxacan sauce with dried fruit. Inventive but rooted.
"Rich, layered, deeply satisfying. The green sauce is complex and the duck is cooked with care."
Wild quelites with aguaje vinegar and toasted pepitas. Foraged greens, the chef's market haul each morning.
"Wild greens, house vinegar, toasted pepitas. The kind of dish that represents the restaurant perfectly."
Black aguachile with shrimp, cucumber, and charred onion. Volcanic, acidic, the house aperitivo.
"Volcanic, acidic, aggressive. The aguachile negro is the house aperitivo and it earns its reputation."
Sweet corn tamal, no masa, just fresh elote. Served with burned butter and sea salt.
"Sweet corn tamale with no masa — this is technically demanding and it pays off. Burned butter seals it."
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