Mixiote takes its name from the dish at its center: protein or vegetables marinated in guajillo sauce, then steamed wrapped in avocado and banana leaves for a rustic, fork-tender result. Chef/owner Alma Rodriguez trained through La Cocina, San Francisco's incubator kitchen for food businesses, before bringing the dish to the Financial District.
The counter-service menu runs on build-your-own formats — a taco bar with carnitas or guajillo-marinated chicken thigh, and a tostada bar with chicken tinga or sautéed poblano and zucchini — alongside mini rice bowls topped with chicken, pork, beef, or soy mixiote. Esquites and tortitas mexicanas round out the appetizers. The kitchen sources locally and keeps a regular presence at San Francisco farmers markets.
The spot has built a following among nearby office workers looking for a quick, substantial lunch, with bowls built around a choice of base and protein, free chips and salsa on the side, and a handful of tables for eating in.
The counter-service menu runs on build-your-own formats — a taco bar with carnitas or guajillo-marinated chicken thigh, and a tostada bar with chicken tinga or sautéed poblano and zucchini — alongside mini rice bowls topped with chicken, pork, beef, or soy mixiote. Esquites and tortitas mexicanas round out the appetizers. The kitchen sources locally and keeps a regular presence at San Francisco farmers markets.
The spot has built a following among nearby office workers looking for a quick, substantial lunch, with bowls built around a choice of base and protein, free chips and salsa on the side, and a handful of tables for eating in.