Cinco de Mayo may be a bigger deal in San Francisco than it is in Mexico. On Sunday the city went loco with garden parties, kegs of cerveza, and buckets of guacamole. At the third annual Hecho en San Francisco, host Tacolicious threw a delicious bash with proceeds going to CUESA (Center for Urban Education about Sustainable Agriculture) and La Cocina, an incubator kitchen that helps low-income individuals start food businesses.
For the first time, the fiesta took place outside the Ferry Building. Many of the vendors were La Cocina participants and Mexican immigrants who viewed the celebration as an opportunity to share their traditions.
Alicia Villanueva of Alicia's Tamales Los Mayas served her creamy handmade tamales next to several other types of street food at the event, including ground beef empanadas, pulled pork tacos, and tostadas topped with various stews and salads. Hot salsa flowed almost as liberally as the booze. Attendees sipped margaritas jazzed with jasmine tea from Olmeca Altos, downed cold beer from Corona, and tried a tequila tasting flight from Herradura.
A mix of Latin pop and American oldies pulsated from the loudspeaker as guests practiced making their own tortillas and salsas. The interactive stations were new this year and showcased local produce. More photos in the slideshow!