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Off the Grid to open season at Fort Mason with Tijuana-style tacos to Taco Thai

San Francisco Chronicle logo San Francisco Chronicle 2/21/2020 By Justin Phillips

With vendors plating up dishes like cheesy quesabirria tacos, bone marrow covered in charred kimchi and slow-smoked, Southern-style barbecue, Off the Grid’s 10th season will be a microcosm of today’s eclectic Bay Area dining scene.

The new season will begin at Fort Mason Center on March 6 and continue every Friday from 5 to 10 p.m. until Oct. 30.

Among the new additions to Off the Grid’s vendor list is a trio of taco outfits including El Garage, a family-run pop-up known for cheesy Tijuana-style tacos, or quesabirria. Quesabirria and another Tijuana-style taco called the quesataco have grown in popularity in the Bay Area over the last two years.

Taco Thai, a La Cocina participant blending Thai and Mexican flavors, and quesabirria specialist OG Tacos out of Antioch will also be featured.

Many Off the Grid mainstays will also remain intact this season, led by pioneering Filipino food truck Senor Sisig, the Chairman and its popular steamed buns, and Curry Up Now with its Indian-style street food. Capelo’s Barbecue, which has been a part of the Bay Area’s barbecue scene since 2012, will also be in attendance.

Beyond the food, Off the Grid will again have its mobile food incubator, which it operates in partnership with Google, at Fort Mason. The space is used to highlight budding entrepreneurs. In a similar vein, the Cubert Spaces, which Off the Grid unveiled in 2018 as modular pop-up kitchens and retail spaces, will be scattered throughout the grounds.

As it has done in the past, Off the Grid will mix in themed food events including a day celebrating tacos on April 10 and a day doing the same for New Orleans-inspired Creole food on May 8. Off the Grid’s official 10-year anniversary event will take place June 19.

Off the Grid has been a champion of the Bay Area’s mobile food movement since it was founded in 2010. Over the decade, Off the Grid became a platform from which food trucks and catering businesses grew. The influence is evident in Off the Grid’s current reach: As an organization with more than 400 sites from San Jose to Sacramento, Off the Grid served 5 million meals in 2019. The number is expected to exceed 10 million this year.

Off the Grid. 5 to 10 p.m. Fridays from March 6 to Oct. 30. Fort Mason Center, 2 Marina Blvd., San Francisco. www.offthegrid.com; https://fortmason.org/

Off the Grid: Fort Mason Center New Creator Lineup

AdoboS N' More (@adobosnmore)

Bacon Bacon (@baconbaconsf)

Bred's Nashville Hot Chicken (@bredhotchicken)

Bun Bao (@bunbao_official)

Churreria SF (@churreriasf)

El Garage (@el_gaaarage)

Fresh Catch Poke (@freshcatchpoke)

Kolobok Russian Soul Food | @kolobokfood)

Little Skillet SF (@littleskilletsf)

Llama En Llamas (@llama.en.llamas.food)

Lomo Libre (@lomolibre)

Mazzeh Grill (@mazzehgrill)

Mestiza Taqueria (@mestizasf)

Miss Subi (@miss.subi)

Mister Bomboloni (@mrbomboloni)

NISSA Espresso & Gelato Bar (@nissatruck)

Ocean Malasada (@oceanmalasadaco)

OG Tacos (@ogtacos)

Papalote Truck (@papalotetruck)

Rice Bucket (@ricebucketfoodtruck)

Smooch Tart Shop (@smooch_tartshop)

Sushi Shoubu (@shobufoodtruck)

Taco Thai SF (@tacothaisf)

The Golden Marrow (@thegoldenmarrowla)

The Sarap Shop (@thesarapshop)

Uji Time Dessert (@ujitimedessert).

Justin Phillips is a San Francisco Chronicle staff writer. Email: jphillips@sfchronicle.com. Twitter: @JustMrPhillips

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