We like a down-and-dirty taco from an
El Tonayense truck as much as the next girl, but in the age of pink-slime beef, antibiotic-pumped chicken and pesticide-sprayed cabbage, we're happy to find artisan-quality Mexican grub. As evidenced by new-kid-on-the-block
Nopalito, the Bay Area is seeing a rise of casual seasonal, sustainable Mexican eateries, perfect spots to celebrate Cheap Eats Week while eating well. Sorry Chevy's - these are the real "Fresh Mex" leaders.
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