For dessert you can have flan or, also in the Mexican vein, churros ($5), about the size of baby zucchini and stacked in a rough square, like a drafty log cabin. You dip them in a thin chocolate sauce. But the most surprising possibility is a chocolate mousse ($5) with a core of raspberry coulis made slightly molten by pasilla pepper — New World ingredients, Old World style, subtly transcendent result.
Mon.–Fri., 11:30 a.m.–10 p.m.;
Sat.–Sun. brunch 10:30 a.m.–4 p.m., dinner to 10 p.m.
317 Connecticut, SF
Beer and wine