A Quest for the Best Handmade Tortilla in San Francisco

A Quest for the Best Handmade Tortilla in San Francisco

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San Francisco is having a love affair with upscale Mexican food. Here are the best of the best we found.

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    The corn taste of the masa is subtle, but it's definitely present — it doesn't overpower the fillings, but works in tandem in them, making these tortilla a necessary part of the taco experience instead of merely acting as a girdle for the meat inside.
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    A little thick and a little greasy, Sabrosa's corn tortillas had a good amount of chew but weren't tough — they just added a bit of resistance to every bite.
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    Thinner than many, crispier, and made without lard, the tortillas at San Jalisco are almost like tostadas. Despite their paper-thin diameter, they still held up to the greasy carnitas ($2.95) like a champ.
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    Of all the tortillas I tried, Nopalito's tasted the most strongly of corn, with its toasty flavor coming through with every bite. It was a little too much.
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    These tortillas were soft and pliant, not particularly thick.
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