Hecho Dares to Pair Tequila and Sushi in San Francisco

By Ryan Kelley | 04.28.11

Highly Recommended

The pairing of tequila and sushi is a relatively new concept, but not without precedent. It was pioneered by establishments such as Sushi-Teq in Boston, Richard Sandoval’s Zengo chain, the New York and Las Vegas Blue Ribbon Sushi Bar & Grills and Nick-San in Los Cabos and Mexico City. The trend continues to grow in San Francisco with the opening of Hecho, restauranteur Joseph Manzare’s (part owner of Tres, formerly Tres Agaves) latest venture and the first sushi-tequila bar on the West Coast.

In a space adjacent – and connected to – the Galleria Park Hotel in the heart of San Francisco’s Financial District, Hecho serves up a variety of small plates, sushi rolls, nigiri sushi, grilled meat and vegetable skewers, as well as a few other seafood and meat dishes alongside a wide selection of tequila and sake. Hecho’s interior is beautiful, dominated by light woods accented by colors from Japanese posters and other images. At first glance it looks like your typical, casual but high-quality sushi joint. And then you notice the tequila bar, where Gilberto Mendoza is ready to greet you and pour you a glass of one of the 80+ tequilas displayed prominently on the back wall. It’s a modest collection compared with the Bay Area’s Mexican-centric tequila bars, but what Hecho lacks in volume is made up for by the well-thought-out represenation characterized by a diversity of terroir and flavor. Most of the popular 100% agave brands have a space on the wall: Herradura, Partida, Siete Leguas, Patron, Corralejo, Casa Noble, and a handful of others. They share shelf space with a few lesser-known brands, like Tres Agaves and Pueblo Viejo, the restaurant’s house tequila.

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Mendoza comes to Hecho by way of Tres Agaves, where he worked for four years prior. His passion for tequila is infectious, and he loves to share his knowledge and experience with guests in between pours. It’s strictly the basics when it comes to cocktails. Hecho makes a well-balanced margarita that’s made with tequila, agave nectar, and fresh lime juice, as well as traditional interpretations of the paloma and the tequila sunrise.

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Lisa Pietsch is the Chief Operations Officer of Tequila Aficionado Media, a USAF veteran, a multi-published novelist and freelance writer, a social media marketing consultant, and the mother of two boys. She has a passion for good tequila, foreign languages, and travel in all forms. Lisa currently makes her home in San Antonio, Texas.