An obsessive focus on provenance marks Haight-Ashbury's "green Mexican" restaurant. Tortillas aren't just house-made: The organic masa they're crafted from is house-ground, too. A bi-color, mulato chile and corn tortilla enfolds crispy pork belly, salsa Cascabel, and queso fresco in the quesadilla roja con chicharron. Grass-fed beef and free-range chicken populate the menu, as does produce from NoCal CSA farms, and the tequila and mezcal lists offer small-batch and single-estate espiritus. The sustainability ethos extends even to the contemporary decor: All of the restaurant's benches and tables were fabricated from a single, locally sourced, fallen oak.