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.
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."
Certified organic since 1995, Dirty Girl Produce has adapted tractor farming to incorporate the French Intensive gardening method. Joe Schirmer, along with 5 full-time and 20 seasonal workers, farm 25 acres in Santa Cruz and La Selva Beach. Related Story: Joe Schirmer of Dirty Girl Produce
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.
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.
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.
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 produces old-fashioned heirloom variety beans through farmers in Northern California and Fresno.
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.
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.
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 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 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 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.
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.
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.
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.
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 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.
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.
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.
Brewing hand-crafted beer on upper Haight Street (just blocks from nopalito!) since 1997.
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.
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.
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.
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.
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.
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.
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.
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.
Adam Tolmach owns and operates this small winery. He focuses on balanced wine from cooler sites.