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Jan 18, 2010 12:19 PM

Chaac-Mool Catering

Had some tacos from these guys at Rye a few nights ago...I picked up a card, lead me to figure out that they're one of the La Cocina entities. http://www.lacocinasf.org/directory/ I'm guessing that means they're not associated with Chaac Mool Deli in Oakland, but who knows (all the posts on that place are ~2 years old, so maybe the Oakland location closed and this is the successor).

Anyway, the tacos we had were good drunk food, but I'm curious how they fare in the bright light of sobriety. Anybody else had them? They apparently sell at Fort Mason on the weekends. Not sure if the Rye connection is a permanent thing or a one-off.

La Cocina Community Kitchen
2948 Folsom St, San Francisco, CA 94110

688 Geary Street, San Francisco, CA 94102

Chaac Mool Deli Cafe

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  1. Chaac-Mool catering mans a stand at Fort Mason on Fri, Sat & Sun from 11am to 7pm. However, the Yucatecan offerings are limited to cochinita pibil and occasional specials because "customers don't know this food". No tamales de platanos, panuchos, poc-chuc, etc. Makes one remember that despite San Francisco’s seeming food-obsessive ways, tastes here are quite provincial. Oddly, the menu does offer gorditas and sopes. But not the fresh masa panuchos or salbutes of the Yucatan. http://www.flickr.com/photos/melaniew...

    I bought an horchata, $2, that might have been better earlier in the day before the ice in the holding container had diluted its flavor. What else have chowhounds tried here?

    Chaac Mool
    Fort Mason Center, San Francisco, CA 94123

    1. I liked the taco de cochinata pibil at last year's Eat Real on a thick, chewy handmade tortilla.

      At Sunday's farmers market at Fort Mason, I stepped over to its stand nearby to see what's new. Good thing --- special of the day was barbacoa de borrego, hand-written on the menu board as "Barbacoa Lamb". I ordered one barbacoa taco and one veggie taco, $3 each.

      The vegetarian taco is best forgotten due to the slimy canned nopales (not freshly cooked!) and hard chunks of mango. But all was forgiven with the first taste of the barbacoa. Que' rico! Delicious to the max and I especially liked the unctuous texture of the melt-in-your-mouth cubes of meat. Green salsa was just OK, the tortillas are thinner now, and the raw rather than pickled red onions were a let down. But oh that barbacoa!