10004003_552799458193131_781600614734796232_n.jpg
10155518_555497024590041_1122899918168654430_n.jpg
1463199_321670077972738_1857998483_n.jpg
10004003_552799458193131_781600614734796232_n.jpg

Barrio


Contemporary Mexican Cocina

(415) 328-8948  Information/Catering

SCROLL DOWN

Barrio


Contemporary Mexican Cocina

(415) 328-8948  Information/Catering

Fresh, Local, Healthy

BARRIO began serving Mexican-style street food with a gourmet edge in 2013. Our emphasis is on healthy handcrafted dishes that are deeply satisfying. BARRIO supports local farmers and ranchers in a radius of 45 miles. We use as many organic products as possible, working with seasonal ingredients. Our corn masa (flour) is GMO-free from California, and all tortillas and salsas are handmade.

Partnering with local farms and ranches

Dolcini's eggs, Devil's Gulch bacon, Toscano & Sons herbs and spices, the list goes on and on... We partner with the growers in our local farmers' markets to bring you the freshest and the best.

seasonal, organic

The menu is inspired by the chef Carlos Rosas’ Mexican heritage and that of his mother, who was born in Veracruz, Mexico.

Critical Acclaim

Barrio has received several great food articles and reviews like Marin IJ, Inside Scoop SF, and Business Development Renaissance Center Marin.

10155518_555497024590041_1122899918168654430_n.jpg

inspired


Every dish achieves balance, elegance, and soul-satisfying savoriness.

SCROLL DOWN

inspired


Every dish achieves balance, elegance, and soul-satisfying savoriness.

"A special duck mole taco was actually shredded duck in a flavorful chile verde sauce. The tortilla was crisped on the griddle giving it a satisfying crunch. The duck was topped with a duck egg fried sunnyside up, and the chitlins of crunchy duck skin and fresh basil leaves sprinkled over the top pulled each mouthful together. Tender microgreens peaked out from underneath the duck, adding color and a burst of flavor. A splash of Barrio's signature salsas — red on one side and green on the other — spiked each bite. Filling and delicious, this was an inspired dish.

A simple quesadilla was elevated to gourmet in the menona by a handmade spinach tortilla bursting with fresh herbs and stretchy Oaxaca cheese, the outside appealingly crispy.

 

 

 

The winner of loveliest presentation went to the huarache Carlito's way, a sandal-shaped boat of masa filled with poblano chilies, caramelized onions,mushrooms and roasted tomatillos topped with fresh arugula and perfect stripes of crema. Substantial and comforting, Carlito's was a great way to start the day.

Each plate was garnished with prickly but delectable pickled vegetables and giant fresh strawberries. We washed it all down with refreshing agua frescas — cucumber and watermelon basil."

Brooke Jackson, Marin IJ

 

1463199_321670077972738_1857998483_n.jpg

The Kitchen


SCROLL DOWN

The Kitchen


Carlos Rosas

EXECUTIVE CHEF

From humble beginnings, Chef and owner Carlos Rosas has worked for more than 15 years in the restaurant industry, including Jardinière, Kokkari, The Slanted Door, Lark Creek Inn, and Cavallo Point. This hands-on experience led him to continue his inspiration and dedication to creating new and healthy alternatives for Mexican food lovers.