Our Food

Utilizing fresh, organic ingredients and grass-fed free-range raised meats, Chilango brings you recipes straight from the heart of Mexico City. Enjoy Mexican food at its finest while getting the healthiest meal possible. Go back to the basics with us and experience a little bit of Mexico City itself.

All of our items are cooked lard- and butter-free, providing a healthy and wholesome meal no matter what you order. Everything from our organic home-made tortilla chips to our grilled meats is cooked only when you order it, to ensure a fresh, savory, flavorful experience. Our goal is to bring you unique tastes from Mexico City, while holding strong to t radition and authenticity.

Our Wine

All of our wines come from local latin wine makers, who sell the wine to us at a wholesale pnce ... and that's what you pay! There is not a cent price mark-up; we simply want to promote fantastic wines from hard-working locals, and show our guests that a good wine pairing can sometimes be more delicious than a margarita or a beer. Also look for our special wine pairing dinner events, that will begin to happen once a month.

The History Behind 'Chilango'

In the 17th Century, people on the outskirts of Mexico City would grow Chiles and bring them into town to sell at the Mexico City Produce Market. As this became lucerative the outsiders would oftentimes stay and become established within the city limits. The city's citizens did not like this, as this practice took away from their local businesses. Over time, the outside people gained the name "Chilans," which could be described as simply "foreign Chile growers." In an attempt to insult these people, the city's Citizens would shout "Chilan, go!" and eventually the two words were blended into the word we have today, Chilango. It is no longer an insulting word, however. The people of Mexico City and areas around are now proud and positive of it, and keep a clear remembrance of the past.

Our Chef

Chef Roberto Aguiar-Cruz is a native of Nayarit. He lived and worked with his family on a small ranch growing tomatoes, tobacco, chiles, corn, cucumbers, cilantro, and more for the family business. His parents ran a cenaduria (small restaurant). At nine years old he often helped take orders and payment, wait tables, and keep things clean. For fun, he would cook at home and try out new ideas.

On June 24th, 2001 Roberto moved to the United States, staying within the restaurant business and becoming a dishwasher in December. He was quickly promoted to prep work and expediting after two years. He was challenged and educated by David Rosales, who was the chef there. Five years later Roberto became the Sous Chef at Mexico OF downtown San Francisco, and after six months took over as head chef, creating some of the menu.

Today he works as head chef at Chilango and created the menu there. He pulls inspiration from his mother who worked hard and cooked for the cenaduria his family owned. Roberto has background in Argentinian, Latin American, and Chilean food. He continues to gain great experience and is always looking for ways to bring his guests a special experience.