Tonantzin Mexican Cuisine

People

Amalia and Saul Bernabé, along with their family

Where

San Francisco

About

Founded by husband-and-wife duo Amalia and Saul Bernabé and managed along with their family, Tonantzin was created to bring Oaxacan cuisine to the Bay Area through carefully crafted dishes. Amalia learned traditional recipes while cooking as a child at one of the “20 de Noviembre” markets in Oaxaca. Tonantzin’s menu is drawn from her parents and grandparents, staying true to authentic Oaxacan ingredients. At the Ferry Plaza Farmers Market and the Mission Community Market, customers can enjoy their seasonal tamales, salsas and moles, café de olla, horchata, and much more.

Sourcing

Tonantzin sources local and fresh ingredients like tomatoes, onions, and red bell peppers from Ferry Plaza farms like Green Thumb Farms. They also purchase fruits and vegetables from other local farmers at the Heart of the City Farmers Market. What they can’t find at farmers markets, they purchase from Cervantes Produce in Oakland. Some spices and beans, as well as their café de olla and moles, are sourced from Oaxaca.