Review by: Jess Dawson

There’s no shortage of excellent Mexican cuisine in San Francisco. Loló showcases the flavors of Jalisco, bringing locally sourced ingredients to life in a whole new way. 

The brunch menu has a variety of options for all tastes, from a Mexican breakfast torta with chorizo to croissant French toast. We’re leaning toward lunch, so start with the guacamole, which has grainy texture, lots of lime, and sliced radishes. It’s served with a smoky salsa and thick-cut tortilla chips that need a little salt. 

Peach and arugula salad arrives in a beautiful stone dish that wobbles if you stray too close to the ends. The thinly-sliced peaches aren’t too sweet and balance out the peppery arugula and tangy cotija cheese. Its lime-avocado vinaigrette is just creamy enough.

Chile verde pork butt is inventively tasty. The pork is tender and fatty enough to impart tons of flavor. It sits on a bed of shoestring potatoes that slowly soak up the pork’s juices. Roasted tomatillos and green chilies give it a touch of spice. Even though it’s not technically a taco, we got a side of tortillas — half corn, half flour — to go with the pork, and it is a great decision — not only because the tortillas are fresh and delicious (especially the corn), but because the pork/potato/egg combo was made for that taco life.

Looking around is a treat. Every inch of the walls is brought to diners by the restaurant’s namesake, Loló, or Lorena, who is inspired by the Mexican rancherias of her childhood. Her love of recycled materials, textures, and color is clear on practically every square inch. 

The place is bustling even as the lunch hour comes to a close, and we leave feeling like we got our fill of both flavors and art.

What To Eat

Chile Verde Pork Butt

Arugula Peach Salad



Loló Recipes


What do you think of Loló?

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