Nopalito maintains a commitment to offering local, organic, sustainable products. Through farmers markets and sourcing with intention, we have developed relationships with a multitude of purveyors who share these principles.
Bernard Ranches (Riverside County, CA)
Vince and Vicki Bernard are lifelong farmers. They pride themselves on the superior flavor and sweetness of their citrus fruit, which they attribute to the combination of their rich soil and suitable climate, as well as the use of seaweed as a fertilizer. They began farming this land in 1979 and have been bringing their produce to farmers markets since 1980. They work their farm together and sell their fruit themselves, "so the customer knows that we are the ones who also grow it."
Full Belly Farm (Guinda, CA)
Full Belly Farm is a certified organic farm offering vegetables, fruit and wool directly to customers in the Bay Area through their Community Supported Agriculture (CSA) program. They have used organic practices since 1985.
Giusto’s (South San Francisco, CA)
Starting in San Francisco as a small bakery and health food business in 1940, Guisto's is now the leading processor and wholesaler of organically grown grains in the western United States.
Kashiwase (Winton, CA)
Steven and Lisa Kashiwase have strong ties to the land in California's Central Valley. In the 1920s, Steven’s grandfather, Frank, started a 20-acre vineyard. Henry, Steven's father, purchased most of the current acreage of Kashiwase Farms in 1948, planted it with peaches and almonds, and built the farmhouse in which Steven's mother currently resides. After studying pomology and entomology at UC Davis, Steven began farming in the 1970s and converted to organic agriculture in the 1990s. Steven and Lisa live in town with their two children, Sammy and Rachael.
Mariquita Farm (Watsonville, CA)
Mariquita Farm is a small family farm located near Watsonville. They grow organic specialty vegetables, greens and herbs for their Community Supported Agriculture (CSA) members in the Bay Area.
Martin Bournhonesque (Chular, CA)
For a few dozen of the city's best restaurants (including nopalito), Martin's Farm grows everything from coveted yellow romano beans to an esoteric variety of amaranth (for which Kokkari chef Erik Cosselmon brought him back seeds from Greece).
Rancho Gordo (Napa, CA)
Rancho Gordo produces old-fashioned heirloom variety beans through farmers in Northern California and Fresno.
Tomatero Farm (Watsonville, CA)
Tomatero farm has been C.C.O.F. certified organic from the start in 2004. The ranch is owned and managed by Chris and Adriana. We began to farm out of a youthful aspiration to be inspired by what we do for a living; I was 21 and Chris was 25. We borrowed a neighbor’s tractor and had a credit card to begin our adventure on 4 leased acres in Santa Cruz County. Fast forward years of hard work later, we now begin our adult years as growers and as people. Our farm has expanded a bit and we have learned a lot.
Meat & Seafood
Five Dot Ranch (Standish, CA)
Five Dot Ranch raises primarily Angus beef, which they own from birth to ensure the animals' health and well being. The cattle are raised naturally, without any exposure to antibiotics or hormones. Cattle are fed mostly grass, and spend 93% of their lives on a 100% grass diet. During the last 100-107 days they're finished on grain, with a slow, five-stage introduction of protein that ensures proper digestive health. Throughout the cattle's lives they're tended by ranch employees who specialize in low-stress handling.
Gulfish (Gulf of Mexico)
Jimmy Galle, founder of Gulfish, grew up crabbing and fishing in Texas. He came to the Bay Area 15 years ago, and began to notice that area restaurants were missing many Gulf classics, like head-on shrimp, blue crab, crawfish and line-caught whole fish. Now, he works with Louisiana fisherman to bring sustainably harvested seafood to Bay Area restaurants, often within 18 hours of capture.
Mary’s Chickens (San Joaquin Valley, CA)
Mary’s Free Range Chickens is proud to be family owned and operated since 1954. Mary's son, David Pitman, is a third-generation Pitman farmer that leads the company today. David and his brothers have been taught by their father Rick, who learned from his father Don, about the importance of animal husbandry and our responsibility to protect the welfare of animals.
TwoXSea (Sausalito, CA)
TwoXSea was founded in 2009 with a goal to alter the way seafood is farmed, caught and handled from fishery to plate. Through this pioneer in sustainable seafood, we get beautiful fish, both farmed and wild, with traceability back to the vessel where it was caught. McFarland Springs trout, which we serve at our 9th Ave. location, are farmed with new techniques that achieve a sustainable 0.25:1 Feed Conversion Ratio, compared to a 4:1 industry average.
Water2Table (based out of San Francisco, CA)
Water2Table is a local San Francisco Fish Company specializing in purchasing local hook and line fish directly from fisherman and delivering those fish immediately to restaurant kitchens. Water2Table also carries an assortment of domestic and internationally imported fish. The most common fish delivered by Water2Table to Bay area restaurants are Halibut, White Seabass, Ling Cod, Rock Cod, King Salmon, Dungeness Crab, Anchovies, Sardines and Squid.
Clover Stornetta (Petaluma, CA)
All of the milk bottled at Clover Stornetta's plant is from only the top milk producers in the North Coast region, operating using sustainable agricultural practices and from cows not treated with hormones, antibiotics, or rBST (Recombinant Bovine Growth Hormone). The milk is extensively tested at each stage of production in their on-site lab.
Gilt Edge Creamery (San Francisco, CA)
Gilt Edge Creamery has been a family owned business -- and a San Francisco tradition -- since 1908, now supplying organic dairy products including milk, eggs and cheese.
Del Maguey Single Village Mezcals (Oaxaca, Mexico)
Del Maguey brings you a collection of fine, rare, unblended mezcals made by individual family producers in tiny remote villages scattered throughout the state of Oaxaca, Mexico. Each Del Maguey Mezcal bears the name of the village where it is produced. The highest level of integrity is maintained in order to preserve this art which is revered by the peoples of the mountains, plains and fertile valleys of this magical region.
Don Amado Mezcal (Santa Catarina Minas, Oaxaca, Mexico)
Don Amado Mezcals are made from 100% estate-grown agave plants that have been smoke roasted, naturally fermented and twice-distilled. We have been making our special mezcal since the year 1700, and are renown throughout Oaxaca for creafting a spirit that livens the senses with the citrus, floral effervescence of agave.
Ilegal Mezcal (Oaxaca, Mexico)
Ilegal Mezcal, pronounced "eeh-lay-gal", is named from the expeditions of John Rexer, as he smuggled product to his Bohemian Tequila / Mezcal Bar, Cafe No Se, in Antigua, Guatemala. Ilegal Mezcal is entirely handcrafted using Agave Espadin, roasted / baked in a conical earth pit, using both mesquite and eucalyptus wood. The cooked Agave is then crushed by a millstone, and fermented in oak vats. Ilegal Mezcal is then double distilled in small, alembic copper stills. This production is much more of an art than a science, which is the beauty of age-old traditions followed by Oaxaca palenques.
Los Nahuales (Tlacolula, Oaxaca, Mexico)
Los Nahuales engloba un grupo de empresas dedicadas a generar sensaciones que evoquen emociones e ideas a través de la fusión de una amplia gama de productos y conceptos mexicanos. Somos gente comprometida con los ideales que nos respaldan, como son el reconocimiento del origen de nuestros productos, el compromiso con las comunidades con las que nos relacionamos y de donde provienen algunos de los insumos, el respeto al medio ambiente y una especial intención de estimular el desarrollo del arte y la cultura en México.
Los Nahuales includes a group of companies dedicated to evoking emotions and ideas through the fusion of a wide range of Mexican products and concepts. We are people committed to the ideals behind us, such as recognition of the origin of our products, commitment to the communities with which we interact and from which we receive some of our products, respect for the environment and a special intention to stimulate the development of art and culture in Mexico.
Pierde Almas (Oaxaca, Mexico)
Pierde Almas is a hyper-gourmet, artisan-made, small-batch mezcal produced in the southern Mexican state of Oaxaca from 100% naturally fermented agave. There are four varieties available on the market derived from four distinct species of this majestic member of the lily family: Espadín, Do-ba-daán, 100% wild Tobalá and 100% wild Tobaziche. We also produce a fifth, exceedingly rare Christmas mezcal known as Mezcal de Pechuga, which, in accordance with its ancestral recipe, is triple-distilled in the presence of wild fruits, almonds, anise and a wild turkey breast.
Sombra (San Luis del Rio, Oaxaca, Mexico)
Sombra is a micro batch, single village spirit made from organically farmed espadin agave from the high Sierra of Oaxaca, Mexico.
100 kilometers south of Oaxaca, Mexico along the Pan American Highway, and then another 20 km on a winding dirt road brings you to the small village of San Luis Del Rio. It’s here in this pueblo of 200 people, at an elevation of 8,000 feet, where the agave is grown and the spirit is distilled. It is a narrow, hot valley, with steep slopes full of the espadin agave (the genetic mother to the blue agave). The Rio Hormiga Colorada (Red Ant River) flows through it.
Hacienda de Chihuahua (Chihuahua, Mexico)
The Sotol agaves grow wild in the harsh Chihuahua terrain and are smaller than most agaves, yielding a unique, rich character with exceptional taste. It can take fifteen years for the Sotol agave to ripen and they often yield only one bottle of spirit per plant.
El Tesoro (Jalisco, Mexico)
In 1937, Don Felipe opened La Alteña Distillery in a mountainous region of Jalisco, Mexico, known for producing the best blue agave. He located the distillery near springs so that the boilers used to heat the ovens that cook the agave would have a constant source of fuel. His passion for doing things just right inspired his family to continue handcrafting the world’s finest tequila- El Tesoro — so it could be enjoyed by future generations, too.
Partida (Jalisco, Mexico)
Partida Tequila is the product of an outstanding marriage between traditional Tequila making and cutting edge technology. And it's this extraordinary combination that gives each and every sip of Partida Tequila something special.the pure natural essence of blue agave. Our blue agave is like no other. It's cultivated for 7-10 years until the piñas are perfectly ripened with concentrated sugars, harvested by hand and then slowly baked in state-of-the-art stainless steel autoclaves. The reason: To preserve the freshness of each sacred agave. Partida Tequila is the product of an outstanding marriage between traditional Tequila making and cutting edge technology. And it's this extraordinary combination that gives each and every sip of Partida Tequila something special.the pure natural essence of blue agave.
Siete Leguas (Atotonilco el Alto, Jalisco, Mexico)
A central character in revolutionary days was Pancho Villa who, riding his horse Seven Leagues (7 Leguas) swept a great expanse of the Mexican land. Though Villa had a lot of detractors, he also had his share of followers. One of the General's greatest admireres was Don Ignacio Gonzalez Vargas, a proud enterprising Mexican, who in a show of affection for the Centaur of the North, named his own tequila after Pancho Villa's favorite horse.
Tequila Fortaleza (Tequila, Jalisco, Mexico)
At Tequila Los Abuelos [Fortaleza], we are committed to producing the finest Tequila possible. Our Tequila is made using traditions established centuries ago, from 100% stone milled agave, entirely produced on our estate. We are located in the town of Tequila, Jalisco, Mexico, first populated in the 1530’s by our Spanish forefathers. Our land is nestled in rich valley at 4,000 feet of altitude, in the foothills of the 9,560-foot tall, Volcan de Tequila. Here is where our blue agaves grow for seven to eight years, caressed with the warmth of the Mexican sun, nourished by the summer rains, and protected from the harsh and cold winter winds.
Tequila Fortaleza is the American label for Tequila Los Abuelos, due to a Rum with the name "Abuelos" already being distributed in the USA.
Tequila Ocho (Arrandas, Jalisco, Mexico)
Tequila Ocho demonstrates that “terroir” exists in agave. We demonstrate this annually with new vintages drawn from our single estates at varying altitudes in Arandas, Jalisco, ensuring each vintage is distinct in aroma and flavor. Since each estate, or “rancho,” produces a limited amount of agave, each vintage of Ocho is both rare and collectible. Every bottle is hand numbered. Ocho is the first tequila to designate both the year it was produced and the precise field from which the agave was sourced. Each is noted on the front label to confirm their authenticity.
Drake’s Brewing (San Leandro, CA)
Founded in 1989 in an old Caterpiller plant in San Leandro, Drakes has now been brewing small batches of exciting beers for the Bay Area for over 20 years.
Lagunitas Brewery (Petaluma, CA)
A craft brewer who started in West Marin but now resides in Petaluma. They have fought their way onto the main stage and are now one of the most respected and fastest growing craft brewers in the U.S.
Magnolia Brewing (San Francisco, CA)
Brewing hand-crafted beer on upper Haight Street (just blocks from nopalito!) since 1997.
Moonlight Brewery (Fulton, CA)
Moonlight Brewery was started in a converted tractor barn in rural Santa Rosa in 1992 by Brian Hunt. Small by most all comparisons, the brewery has capacity for about 1000 barrels per year. Currently all the beers are only sold in kegs and most are only available in the Bay Area.
Alfaro Family Vineyards (Corralitos, California)
Richard Alfaro and and his wife Mary Kay (a certified sommelier) enjoy the fruits of their labor. After a satisfying career as the founders of a restaurant and the wholesale baking company known under their own name - Alfaro's Micro Bakery - the couple shifted gears in 1997, acquiring an aging 75 acre apple farm south of Santa Cruz in Corralitos, California, which they subsequently transformed into Alfaro Family Vineyards & Winery. With 56 acres currently under vine, the most-recently planted 8 acres was CCOF Certified Organic in 201
Bedrock Wine Co. (Sonoma, CA)
Morgan Twain-Peterson has an advantage when it comes to making wine. He has been around it literally his entire life. He has an encyclopedic knowledge of the old vines of Sonoma County and his winemaking style is a perfect balance of the new and old world styles.
Broadside Wines (Templeton, CA)
Broadside produces artisanal wines that are priced for people to drink, not collect. We produce balanced wine from interesting vineyards in small quantities. Our winemaking favors a natural approach in that our wines are minimally handled to best express the grape, site and vintage. Our commitment is to wines of balance and finesse that make sense on the dinner table. We harvest at lower sugars, employ native fermentation and use little to no new oak. Broadside combines the talents of winemakers Chris Brockway of Broc Cellars and Brian Terrizzi of Giornata.
Broc Cellars (Berkeley, CA)
Chris Brockway is a true American garagiste. He is making wine the old fashioned way - with lots of manual labor done all by himself. His wines are honest and exciting.
Cima Collina produces artisan wines from small Monterey vineyards. The idea of an “artisan wine” is the partnership with growers who meticulously cultivate vineyards, the insistence on using only carefully chosen fruit, and the creation of wine on a barrel-by-barrel basis. The focus on Monterey vineyards is an acknowledgment that this region is now and will continue to produce wines that are interesting, compelling and unique. Many factors conspire to make this a truly gifted region for growing grapes, from the cool maritime climate, well-drained soils and the energy of our winemaking colleagues a dynamic renaissance is currently underway in our region.
Dragonette Cellars (Santa Barbara County, CA)
A small, family business based in Santa Barbara County. They focus on selecting exciting vineyard sites and making tiny lots of wine to showcase what each piece of ground has to say.
Edmunds St. John (Berkeley, CA)
Steve Edmunds founded his winery with a single goal in mind - allow the earth to speak. He uses fruit from many different areas of the state and has a beautiful, nuanced touch in the cellar.
Horse & Plow Vineyards (Santa Rosa, CA)
Husband-wife team of Chris Condos and Suzanne Hagins run this small operation. They use only organic fruit and make the wines with minimal intervention.
Lioco (Santa Rosa, CA)
Matt Licklider and Kevin O'Connor, two long time wine industry friends, created this label to prove you could make terroir driven wines in California. Site specificity and balance are the goals.
Mary Elke Wines (Mendocino and Anderson Valley, California)
Mary Elke is an iconic woman in the wine industry. She has been growing grapes for many years for many labels. She knows the fruit of Mendocino and Anderson Valley as well as anyone.
Meyer Family Wines (Boonville, CA)
Founded by Matt and Karen Meyer - this winery focuses primarily on Yorkville Highlands vineyards and the Anderson Valley. Matt grew up around the Silver Oak winery in Napa and Karen is from Perth, Australia and has worked in wineries all over the world.
Ojai Vineyard (Ojai, California)
Adam Tolmach owns and operates this small winery. He focuses on balanced wine from cooler sites.
Scherrer Winery (Sebastopol, CA)
Since our small winery’s first vintage in 1991, our goal has been to create handcrafted, full-flavored wines that express the personality of the unique Sonoma County vineyards where they are grown. Fred first became known for Zinfandel from his father’s Alexander Valley vineyard, and now his careful hand with Pinot Noir from the Russian River and Sonoma County has quietly gained attention and a steady following. That same attention has made Chardonnay, Cabernet Sauvignon, and Syrah that exemplify the bounty of Sonoma County vineyards.