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2017 Tacolicious Crab + Wine Feast


The holidays are over. Let’s celebrate the New Year! Join us for Tacolicious’s third annual Crab + Wine feast. On long newspaper-lined tables, piles of juicy, spicy, roasted Dungeness crab will be served up family-style. The excellent wine, brought in from the Valle de Guadalupe, will be flowing. Buy tickets on Table8 right here.

Date: Wednesday, January 25
Time: 6:30pm
Location: Tacolicious North Beach (1548 Stockton St.)
Price: $80 (tax and tip added at checkout)

Sit down for a family-style, six-napkin feast including:

• Josey Baker bread
• Mexican-style clam chowder with bacon and charred poblano
• Chopped chicory salad with blue cheese
• Joe’s famous roasted Dungeness crab with fennel, thyme, lemon and chile
• Coconut milk flan with cinnamon

The wines being poured are from Pavo Real, cultivated in Valle de Guadalupe at Vides de Guadalupe Domecq winery in Baja. Until now, these wines have been enjoyed mostly within Mexico’s borders, but on this night, our guests will have the pleasure of tasting them state-side.


Get Your Taco (and a LBD) On: It’s Party Season!


We do drop-off deliveries, have a catering team that drives from Santa Rosa to San Jose, and—this is the clincher—three great private dining rooms, and even a private mezzanine bar at our sister cantina Bar San Pancho.

Oh, and did you know about Mosto Movil, our beautiful, brand spanking new roving tequila and mezcal cart just ready for cocktail catering? You should. (Bonus: It comes with Teddy.)

Questions? Want to book? Give us a shout at 415-649-6077 or at We’ll have your party in the bag.

The 2016 Guac Block: When Avocados are in Short Supply


Our guacamole is truly a precious commodity.

Tacolicious bartender Wayne Baker had to break the news—and there was no way to do it gently. “My customers were like, “What?!” he says, shrieking slightly for effect, recalling the moment he had to tell his first customer on Tuesday that we were out of guac for the moment. “In fact, one guy came in that day just for the guacamole.” Wayne tried to help. “I was like, you want a shot or something?” He didn’t.

Like most every Mexican restaurant, we are seriously Haas-dependent at Tacolicious. On top of guacamole, we use the buttery avocados in our Marina Girl salad, our shrimp cocktail, our avocado-tomatillo salsa, and on our tuna tostadas. But you don’t know what you’ve got till its gone. Sing it Joni.

As of this month, the avocado supply has been held back in Mexico (which, btw, supplies the US with about eight times the number of avocados as California). Because of this, prices are doubling—even tripling. Though our hope is to keep our menu prices steady, a 24-pound case of avocados that normally costs us around $49 now sets us back $120. The short supply has also meant that our avocados, which normally arrive already ripe and ready to go, have been delivered to us as hard as a rock.

Desperate times call for desperate measures. In the kitchen of our Mission District location, chef John Martin has all sorts of avocado ripening experiments in process. Avocados are being ripened in huge black plastic bags. They’re even being wrapped individually in foil and baked for 10 minutes in a 200 degree oven, which surprisingly yields a mashable avocado, but one with a rather lean, fresh flavor.


No, these are not baked potatoes.

Yesterday, I had to send out an all-company email to our staff explaining that, until Guacageddon is over, our guacamole will not always be available. It’s moments like these when national politics and world crises come into perspective and you realize what truly matters.

Dalynn May, an SF-based psychotherapist and a Tacolicious regular, was equally shocked when she heard the news. “I’m in denial,” said, in a vague state of shock, noting that this is the first of the five stages of grief. But of course May understands that healing takes time. “You need to process your feelings about guacamole,” she advised. As for coping mechanisms?  “Talk to a friend. Get a taco without avocado in it. Have a margarita. Go on a run.”

While there is no one who can tell us when avocados will start crossing the border like they used to, there is hope. Like methadone for guac withdrawal, Wayne has found that queso—equally creamy, addictive, and chip-friendly—is in demand. “With guacamole off the menu, I’ve sold a lot of that, instead.”

To know whether or not our guac is back, feel free to call our hot line at 415-649-6077. We are here for you.