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Avg. Customer Review (5.0 Palms): 5.0 Palms
Number of Reviews: 1

Review Type: Restaurant
75 Yerba Buena Lane, San Francisco, CA 94103
Dedicated GF: No
Phone: 415-243-0299
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Traditional Mexican restaurant in San Francisco: a great gluten free find!,

Reviewer: from The Washington, DC metro area - See all reviews by GFFoodCritic

5.0 Palms
5.0 Palms
Tropisueo is a taqueria by day and a full service restaurant at night that serves traditional Mexican food. My quest as always, to have a gluten free and dairy free meal that tastes good and causes me no problems. I love Mexican food, especially when it’s all prepared from scratch and they can tell you every ingredient and the process they used to make it. With Tropisueo I hit the Jackpot! While out touring the area around our hotel in San Francisco, my friend and I walked by here and stopped in to see what was on their lunch menu. It was lunch and the taqueira was in full swing. It looked good so we thought we would return for a meal. As luck would have it three wonderful bloggers were hosting a BlogHer Food Conference After Party there. It was an amazing party. Tropisueo did not stop the entire time we were there, with passing plates of mini portions of their food. With every plate that came out we could ask our server if it contained gluten or dairy and if they didn’t know for sure, they went and immediately found out. At one point they were serving chicken mole on flat bread. The chicken mole would have been fine, but of course not the flat bread. They went back into the kitchen and made a plate of chicken mole on tortilla chips just for us. The service and the food during the party was so top notch that some friends and I and I decided to go back for dinner our last night in San Francisco. Our server Felica really knew her menu and ingredients. If she was unsure of anything she double- checked with the kitchen. You could tell she knew what gluten free really meant. You can always tell by what a server says to you and the questions they ask. When servers can talk the gluten free language, ask questions and talk with the kitchen, it makes me feel more comfortable eating at their restaurant. This comes down to training. Tropisueo obviously does a great job training their staff. This being our last night, I knew I couldn’t have lots of leftovers. I was getting on a plane at noon and wouldn’t have much time to nibble. I however was going to have a big problem. Tropisueo has a great menu. On one side were Mariscos- Seafood and Antojitos – Starters and the other Entradas- Entrees. There wasn’t anything on there I couldn’t eat either as is or with a few modification and the cheese left out. Decisions, decisions. I ordered guacamole first to go along with the chips and salsa being served. *Always check that the chips are not fried in the same oil as flour tortillas. The guacamole was great but I already knew this since I had some at the party. I decided to order Scallops de Hacha a la Plancha. Seared sea scallops on a plaintain-chorizo hash with an avocado-tomatillo salsa. Melt in your mouth deliciousness. The scallops were perfectly cooked and the hash was amazing. For my main course I ordered Albondigas Guisadas. This is a traditional stew with meatballs, potatoes and carrots. This stew was amazing. The meatballs were very tender and flavorful with sausage, rice, cilantro and maybe a little mint. They swam in the most amazing broth that had a deep rich flavor. There were layers and layers of flavor with ingredients that I was trying to pick out. I think I figured out a few but I’m not sure. I wish they would share this recipe with me. I could live on this Albondigas Guisadas. The only problem was I couldn’t finish it all. I was getting full from all of the other delicious food I was eating. So they sent me home with the leftover soup but didn’t put too much of the broth so I could take it to the airport with me. I hated to give up that broth but I did want to eat those leftovers. Better than anything I would get anywhere in the airport. Beto and Noe did a great job of making delicious food that was gluten free and dairy free for me. Chef Antelmo Faria has put together a wonderful menu. There is a lot of variety and the prices are right. But most importantly, the execution of the food and service was top notch. Now there were only two starters and one entree that were vegetarian, but they could adjust a few more of their menu items to accommodate. If I lived in San Francisco, I would be a regular at this restaurant and if I travel back to the city, I will definitely Go Back! Originally published by Diane Elbin (a.k.a. The GF Food Critic) on The W.H.O.L.E. Gang website ( and submitted to GlutenFreeTravelSite with permission.

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