Canipole

Canipole Review

Sofia Rodriguez reigns over the open kitchen of this down-home, open-air Mexican restaurant. The 34 ingredients she uses in her savory mole are displayed in tiny bowls on one table, the ingredients for her homemade Mexican hot chocolate are in bowls on another. Pots of pozole (a hominy stew) and tortilla soup simmer over a gas fire on the patio while Sofia pats out fresh tortillas for each order. Specialties include conejo (rabbit), quesadillas with flor de calabaza (squash blossoms), and unusual carnitas made with lamb. Check out the view of the mission's dome from the restaurant's backyard.