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Date Night Reviews

San Francisco: Nick’s Crispy Tacos


No doubt about it, San Francisco is a massive city with lots to do and see! Even still, Nick’s Crispy Tacos is no secret to the Bay Area.

Located near the corner of Polk St & Broadway in Nob Hill – this place was packed, and for good reason too. Davide, a good friend of mine and a San Fran local chaperoned me as I have left the beautiful wife back in Australia to look after our massage business back home.

The food was sensational, filling and cheap! And you know how much I love being cheap. Undeniably the fish tacos are a must; we shared a pulled pork burrito called canitas and salsa on corn chips – pescado. Now, Mexican food in San Fran is common and yes in Australia it’s easy to find, but it’s not something that I eat regularly. So for my virgin taste buds Nick’s Crispy Tacos was delish, although I am confident that the average Mexican wouldn’t shake their head when walking past.

I love the look of the space inside. As you can see in the pics,

Nicks Inside!

it’s a red background with red velvet and large chandeliers. I’m told that in the evenings it turns into a bar, the tables and chairs clear out for standing room which I thought was awesome. When I asked Dave what it was like as a bar, his expression gave me a clear indication that we wouldn’t be there after sundown.

The only problem I had with Nick’s Crispy Tacos was that the food went down so well there was no room for chatter! We munched, sat back and had a quick chat then left. All in all this experience lasted no longer than 30 minutes from the time we walked in and out. When taking your date to Nick’s crispy tacos make sure you’ve got a stash of our conversation starters and take your time eating the yummie yummie food!

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8 comments for “San Francisco: Nick’s Crispy Tacos”

  1. Posted by Banu | April 4, 2015, 5:17 pm

    Here are my two favorite venoisrs of older classic recipes, and the recipes I often turn to when I want something delicious, and in a healthier version. I have served the meatloaf at a dinner party and everyone loved it!Porcupine Meatballs (Kids love to help make these, and love to eat them)2 LB ground lean turkey1/2 C uncooked long grain rice1/2 C egg substitute1 small onion, grated, or finely chopped2 Tbsp fresh parsley, choppedkosher salt and freshly ground pepper to taste2 cans Cream of Tomato soup (lower fat, reduced sodium venoisrs works well)1/2 can of waterMix first 6 ingredients and shape into 24 meatballs. (EASY MEATBALL ASSEMBLY: Cover cutting board with wax paper. Take meat mixture and shape into a long thin rectangle. Use your knife to score into even sized portions 24 for this recipe Pinch off segments and roll well to form ball.) Place meatballs as they are rolled into 2 quart baking dish. Mix tomato soup with water. Pour over meatballs. You want the liquid to almost cover the meat. (You may need to add more water)Cover tightly with aluminum foil or tightly fitting lid, and bake at 350 for 1-1/2 hours. Turn 1 or 2 times while baking. If the meatballs are well covered with liquid, I usually do not turn. Be sure to recover tightly. I like to take the cover off for the last 10-15 minutes to allow the liquid to reduce and thicken slightly.Great served with garlic mashed potatoes, and cream style corn. Real comfort food!And now, here is the the very best meatloaf I’ve ever made or eaten:ITALIAN MEATLOAF1-1/2 # Ground Turkey2/3 C Old Fashioned Oatmeal1/4 tsp Italian Herbs3 Cloves garlic, finely minced1/2 tsp seasoning salt1/2 tsp fresh ground pepper2/3 C egg substitute8 oz can Peas Carrots, drained2-1/4 oz Sliced olives (black, pimento stuffed, kalamata what ever rings your chime) sliced, divided IN HALF14-1/2 oz Diced Tomatoes seasoned with onion/herbs, undrainedHeat oven to 325. Mix first 7 ingredients very well. Add the peas, carrots 1/2 of the olives. Blend gently until mixed very well. Place in 9 13 pan, and shape into 9X5 loaf. Bake for 30 minutes. Mix remaining olives with the undrained tomatoes. Spoon over the loaf, and bake all for additional 30 minutes, or until meat thermometer registers 160 in center. Let stand for at least 5 minutes before slicing and serving with tomato topping. I generally double the recipe because it is great as a sandwich the next day!!!This is great with mashed potatoes, mashed cauliflower, or with a whole wheat pasta, a nice green vegetable and salad.

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