Tony Bourdain finds himself in San Francisco, a city known by vegan and vegetarian lovers alike. He discovers that San Francisco is actually a "bare-knuckled, 2-fisted drinking town," where you can get a ...Go to Episode
Tony meets up with Caleb Zigas, executive director of La Cocina, a nonprofit incubator kitchen. The 2 visit Chaac Mool for slow-roasted pork.
"Only place to experience the incredible, handmade artisanal-cured meats."
1 Ferry Building #21, San Francisco, CA
"Small restaurant with a cult following. Grilled meat in tube form on French rolls. Up to 2 free accompaniments like sauerkraut, onions, peppers or spicy beef chili. Hell, yes."
2832 Mission St, San Francisco, CA 94110-3908
Tony's last stop before leaving San Francisco is Molinari’s to satisfy his "fierce need" for a greasy, meaty, Italian sub. Tony orders the Molinari special with vinegar.
1401 Yosemite Ave, San Francisco, CA 94124-3321
Run by Veronica Salazar who makes her food to the taste of her hometown, Mexico City.
100 Alemany Blvd, San Francisco, CA 94110