I was first introduced to Isabel Caudillo one sunny Saturday via a plate of chilaquiles. I was at her popular stand at the Noe Valley farmers market, and one bite of the crunchy deep-fried tortillas enrobed in salsa verde, accompanied by a tiny mountain of cheese and a perfectly runny fried egg, made me rethink every bowl of cold cereal I’d ever had for breakfast.
It took almost a decade—one spent juggling large catering orders, a dedicated market stand, and frequent pop-ups, all while raising three sons—but in 2016, Isabel finally opened her own brick-and-mortar restaurant, at Kingston Street and Mission. As is true for many local entrepreneurs, Isabel’s journey started in her tiny home kitchen, from which she served up lunch plates of her signature dish, guisado—a hearty Mexican stew or braise, depending on the day—for $8 a pop. Now, at her light-filled restaurant and open kitchen, Isabel’s sacrifices and hard work have paid off, and it shows.
