Taqueria Los Mayas

Name: Taqueria Los Mayas
Address: 331 Clement St, San Francisco, CA, 94118, US

Yucatecan Mexican

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331 Clement St, San Francisco, CA 94118
Last verified: September 2026
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Yucatecan Favorites

Panucho
- Signature
The original Yucatecan taco with fresh masa stuffed with black beans and crispy fried, topped with lettuce, cabbage, avocado, and pickled red onion
Cochinita Pibil
- Signature
Slow-cooked pork with a blend of aromatic spices, including epazote
Tofu con Achiote
Taco de la Abuelita
Poc Chuc
Yucatecan-style grilled pork
Al Pastor
Yucatecan-style pork
Mole Chicken
Pollo Asado
Grilled chicken

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Pollo Asado.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita Pibil.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Mole Chicken.
Cilantro, epazote & hoja santa: A few herbs and seasonings worth recognizing. Cilantro needs little introduction, but appears everywhere from taco toppings to salsa. Epazote is a strongly aromatic herb traditionally used with beans, quesadillas and other dishes. Hoja santa is a large aromatic leaf used for wrapping foods and flavoring sauces, particularly in southern Mexico. Pápalo is an assertive fresh herb particularly associated with central Mexican foods such as Puebla's cemitas. Achiote, or annatto, produces the red-orange color and distinctive flavor of recados used in Yucatecan cooking, including cochinita pibil. On this menu as: Tofu con Achiote.

Taqueria Los Mayas

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Yucatecan Favorites

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