Papito Hayes
Organic Mexican food with French touches
Mexican · Hayes Valley · $$$
The Zagat Review
4.3
Food
3.6
Decor
4.0
Service
 
"Inventive, French-influenced" Mexican dishes are a resounding "success" at these Chez Papa spin-offs, "busy" storefront "surprises" run by "entertaining" teams; with "fabulous prices" , shareable plates and sidewalk seating as well, "there's no better place on a warm Saturday afternoon."
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Order On Caviar
hours Open Today · 11:30 AM - 10:00 PM
Chevron
Monday
11:30 AM - 10:00 PM
Tuesday
11:30 AM - 10:00 PM
Wednesday
11:30 AM - 10:00 PM
Thursday
11:30 AM - 10:30 PM
Friday
11:30 AM - 10:30 PM
Saturday
11:00 AM - 10:30 PM
Sunday
11:00 AM - 10:00 PM
location 425 Hayes Street A, San Francisco, CA 94102, USA phone +1 415-554-0541 website www.papitohayessf.com directions Get Directions
Known For
Outdoor seating
Brunch
Lunch
Takeout
Google Reviews
4.5
(212)
I had some sort of super burrito ($9.50) and my buddy had the steak fajitas ($~19) The burrito was really good, tasty, made we'll. Would definitely going back again just for that. But my buddy's fajitas were unreal. The flavor was amazing...and I just tasted the sauce! He said they're the best he's ever had. A little pricier and $1 charge for extra tortillas. But worth it for a dinner. Service was also very quick and friendly. 10/10 would recommend to a friend.
Ravinda Seunath · March 14, 2018
So Good!!! In the heart of the Hayes Valley so parking is not easy. Otherwise can't think of anything else about this place I don't love. The service was awesome, small tables but cozy for a date. The salsas were so good. I recommend everything on the menu. It is all good stuff.
R Dudley · March 1, 2018
One of my favorite places in the neighborhood. The staff is nice, and everything there is really good! Cute decor, simple but made cosy with twinkle lights. Gourmet Mexican food made with great ingredients. It is better for a small party though (2-4). When larger groups dine in, it can get noisy. Love to bring visitors from out of town.
Clara Cambon · April 3, 2018