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(cont.) Everything on the menu is made from scratch daily - from the slow-simmered chipotle chicken to guacamole that’s the real deal...fresh avocados, spices and the juice of fresh limes.
The catfish is hand breaded, and our aptly named stupid sauce just may mess with your IQ - for better or worse. The pork pipian is a San Loco specialty - pork shoulder which is slow cooked, hand pulled, and married with a vibrant tomatillo sauce enhanced by the distinctive flavor of pepitas - pumpkin seeds.
San Loco is just where you want to be, and not only after a long night out. With their new site in Williamsburg boasting seating for 65, a full bar and a pool table, it's the perfect place to have a bite and a few drinks while you chill with friends. And on the weekends, San Loco delivers ridiculously late - so you can even enjoy San Loco in your own happy house.
The San Loco story wouldn't be complete without a chapter on Edgar Arias – the general manager with the patience of a saint. Edgar oversees all restaurant locations, keeps the workers happy, and makes sure each San Loco is the best it can be. < 1 2 3 > |
