Ku’u up – More Comida Yucateca in San Francisco
- Melanie Wong May 17, 2012 02:58 PM
The façade for the new Yucatecan restaurant, Ku’u up, in the Mission promised “Maya Cuisine”.
I’d hustled over here after reading the February 27 morning’s missive from Tasting Table.
A basket of chips and salsas hit the table with the menu. Decent salsas, especially the green avocado-tomatillo one, but stale chips, unfortunately.
I asked if there might be something more fiery. This pot of habanero salsa came out, and the waitress warned me to use just a tiny bit. As hot as promised and earns bonus points for roasted complexity.
The Brazo de reina was reheated and tasted warmed-over. Stiff masa, dried out in spots, and rubbery hard-boiled eggs at the center were the main distinguishing characteristics. On the positive side, the tomato salsa tasted remarkably fresh for the time of year. My Sandia agua fresca had a tinny, metallic note, the only time a watermelon drink has ever tasted “cooked”.
Not such a good first outing, perhaps I would have been better off sticking to the relleno negro, panuchos and salbutes. What else have ‘hounds tried here?
2052 Mission St. (at 16th St)
1. cochinita pibil-stewed pork with achiote and citrus. Ok
2. Tzic-shredded beef, radishes, onions, with black bean puree. Ok
3. Pipian-pork with pumpkin sauce. Very bland
Portions were huge and prices very reasonable. However, I prefer the fresher and more interesting flavors at Poc Chuc.