20 YEARS · WIKI EDITION
560 DIVISADERO · SF
★ FROM THE WALL ★
"The ticket machine waits for no one."
— LINECOOK415, 'A COOK IN THE WEEDS'
THE BOARD 2006–2026 OPEN TO EDITS
NOPA
20 YEARS,
OF RECIPES AND SUCH.
Community wiki, sort of. These are the recipes we wrote down — mostly accurate, sometimes not. If you were there, fix it. If you weren't, the recipes still mostly work.
20
years of service
62
recipes on the board
530
covers in one night
40+
farms sourced from
STATIONS →
ALL 62 SAUCES & SPREADS BIG STUFF BASICS BRINES & CURES SOUPS VINAIGRETTES AIOLI

SAUCES & SPREADS

(more lemon)
BLUE CHEESE DRESSING
Good blue cheese matters — Point Reyes, Maytag, Roquefort, Gorgonzola Dolce.
#001
4-6 SERVINGS (ABOUT 2 CUPS)
DRESSING
CHARMOULA
Pimentón dulce.
#002
4-6 SERVINGS (ABOUT 1½ CUPS)
SAUCE
CREAMY HERB VINAIGRETTE
Raw egg yolks.
#003
4-6 SERVINGS (ABOUT 1½ CUPS)
DRESSING
FETA AND RED PEPPER DIP
Designed for the NOPA fries and burgers.
#004
4-6 SERVINGS (ABOUT 2 CUPS)
DIP
HUMMUS
For the smoothest version, pinch the skin off each chickpea.
#005
4-6 SERVINGS (ABOUT 3 CUPS)
DIP
MAPLE BUTTER
The cayenne is doing real work — it balances the maple.
#006
4-6 SERVINGS (ABOUT 2 CUPS)
CONDIMENT
MIMOSA FOR GRILLED ASPARAGUS
"Mimosa" means the grated egg topping that looks like mimosa flowers.
#007
4-6 SERVINGS (ABOUT 2 CUPS)
SAUCE
NINE HOUR BOLOGNESE SAUCE
Low heat the whole time.
#008
6-8 SERVINGS (ABOUT 8 CUPS)
SAUCE
OLIVE TAPENADE
Mix the olives — Kalamata, Castelvetrano, Niçoise, whatever's good.
#009
4-6 SERVINGS (ABOUT 2 CUPS)
CONDIMENT
OREGANO PESTO
Ice cubes keep it cold and green.
#010
4-6 SERVINGS (ABOUT 1½ CUPS)
PESTO
PANNA (CREAMY ONION SAUCE)
"Panna" means cream.
#011
4-6 SERVINGS (ABOUT 3 CUPS)
SAUCE
PICKLED ONIONS FOR BURGERS
The liquid has to be boiling when it hits the onions.
#012
4-6 SERVINGS (ABOUT 1 QUART)
CONDIMENT
ROASTED PEPPER ROMESCO
Roast your own peppers if you have the time.
#013
ABOUT 2 1/2 CUPS
SAUCE
ROASTED TOMATOES
The oil on the pan is the best part.
#014
ABOUT 2 CUPS
SAUCE
SALSA VERDE
Fresh herbs only.
#015
ABOUT 2 CUPS
SAUCE
SMOKED TOMATO SAUCE
The smoke is the whole point.
#016
ABOUT 8 CUPS
SAUCE
TOMATO ROMESCO
Roasted tomatoes from the Roasted Tomatoes recipe, not canned.
#017
ABOUT 3 CUPS
SAUCE
TOMATO SAUCE FOR PASTA
Long slow simmer.
#018
ABOUT 8 CUPS
SAUCE
TZATZIKI
Drain the cucumbers or the whole thing turns to water.
#019
ABOUT 3 CUPS
DIP

BIG STUFF

(taste it three times)
BRAISED DUCK LEGS
Season the night before with NOPA spice.
#001
4-6 SERVINGS
MAIN
CHORIZO (SPANISH-STYLE)
Pimentón is essential.
#002
ABOUT 2½ POUNDS (ENOUGH FOR 6-8 SERVINGS AS A MAIN, MORE AS AN INGREDIENT)
MAIN
FENNEL LAMB SAUSAGE
Built for NOPA's flatbreads.
#003
4-6 SERVINGS (ABOUT 2 POUNDS)
MAIN
FISH STEW
The vegetable sweat takes about three hours.
#004
4-6 SERVINGS
MAIN
POLENTA FOR BOLOGNESE
Rinse the polenta until the water runs clear.
#005
4-6 SERVINGS
MAIN
SPICY FENNEL PORK SAUSAGE
Cold meat, cold fat, cold grinder.
#006
ABOUT 3 POUNDS (ENOUGH FOR 6-8 FLATBREADS OR PASTA DISHES)
MAIN
VEGETABLE TAGINE
Everyone hated this.
#007
6-8 SERVINGS
MAIN

BASICS

(thirty more seconds)
DREDGE
NOPA's signature flour blend.
#001
4-6 SERVINGS
SPICE-BLEND
DRIED CHILI HARISSA
See NOPA Spice recipe for the spice blend.
#002
4-6 SERVINGS (ABOUT 1 CUP)
SPICE-BLEND
FISH STOCK
Ask your fishmonger for bones and heads.
#003
4-6 SERVINGS (ABOUT 2 QUARTS)
STOCK
FRESH PASTA DOUGH
00 flour.
#004
4-6 SERVINGS (ABOUT 1½ POUNDS OF PASTA)
PASTA
GOAT CHEESE MIX
The Parm gives it salt and depth.
#005
4-6 SERVINGS (ABOUT 2 CUPS)
CHEESE-MIX
HARISSA WITH DRY CHILIS
Dried chilis make this version deeper and smokier than the fresh.
#006
4-6 SERVINGS (ABOUT 1 CUP)
SPICE-BLEND
HOUSE-MADE RICOTTA
180°F is the number.
#007
ABOUT 2 CUPS
CHEESE-MIX
LEMON POTATO COOKING LIQUID
Made for braising or poaching potatoes.
#008
4-6 SERVINGS (ABOUT 4 CUPS)
BASE
NOPA SPICE
NOPA's house spice blend.
#009
ABOUT 1½ CUPS SPICE BLEND
SPICE-BLEND
OVEN-BAKED POLENTA
Almost no stirring.
#010
6-8 SERVINGS
SIDE
PICKLING LIQUID FOR BEETS
Pour it over the beets while it's still boiling.
#011
ENOUGH FOR 2-3 POUNDS OF BEETS
BASE
RAS EL HANOUT
Loses potency over a few months.
#012
ABOUT 1/4 CUP (ENOUGH FOR MULTIPLE DISHES)
SPICE-BLEND
RICOTTA CHEESE MIX FOR PIZZA
On flatbread: spread the mix, top with caramelized onions, sautéed escarole, drizzle of garlic oil.
#013
ABOUT 2 CUPS (ENOUGH FOR 2-3 FLATBREADS)
CHEESE-MIX
ROASTED TOMATO HARISSA
Has serious heat.
#014
ABOUT 2 CUPS
SPICE-BLEND
SOUBISE (CREAMY ONION PUREE)
Slow and low.
#015
ABOUT 3 CUPS
BASE
WOOD BAKED GIANT WHITE BEANS
Gigantes beans — large white Greek.
#016
6-8 SERVINGS
SIDE

BRINES & CURES

(use the trim)
BACON CURE
Pink curing salt #1 is not optional.
#001
ENOUGH CURE FOR ABOUT 10-12 POUNDS OF PORK BELLY (4-6 HOME BATCHES)
BRINE
CHICKEN BRINE
Don't go over 12 hours.
#002
ENOUGH BRINE FOR 1 WHOLE CHICKEN (4-5 POUNDS)
BRINE
PORK CHOP BRINE
4 hours.
#003
ENOUGH BRINE FOR 4-6 PORK CHOPS
BRINE

SOUPS

(season at every stage)
CHICKEN NOODLE SOUP
The lemon-thyme oil at the end is what makes this NOPA's version.
#001
6-8 SERVINGS
SOUP
CORN SOUP
Fresh summer corn.
#002
6-8 SERVINGS (ABOUT 8 CUPS)
SOUP
NOPALITO POZOLE ROJO
Overnight rest lets you skim the fat off the top and the flavor deepens.
#003
4-6 SERVINGS
SOUP

VINAIGRETTES

(warmer than that)
CALAMARI VINAIGRETTE
Oregano last.
#001
4-6 SERVINGS (ABOUT 1 CUP)
VINAIGRETTE
CHAMPAGNE VINAIGRETTE FOR SLAW
More acidic than a standard 3:1 vinaigrette.
#002
4-6 SERVINGS (ABOUT 1 CUP)
VINAIGRETTE
HONEY BALSAMIC VINAIGRETTE
Three vinegars: balsamic for sweetness, red wine for brightness, sherry for depth.
#003
4-6 SERVINGS (ABOUT 2 CUPS)
VINAIGRETTE
LEMON ANCHOVY DRESSING
Microplane the garlic.
#004
4-6 SERVINGS (ABOUT 1½ CUPS)
VINAIGRETTE
LEMON VINAIGRETTE FOR GREENS
NOPA's everyday vinaigrette.
#005
4-6 SERVINGS (ABOUT 2 CUPS)
VINAIGRETTE
MUSTARD SEED VINAIGRETTE
Mustard seeds give it texture.
#006
4-6 SERVINGS (ABOUT 2 CUPS)
VINAIGRETTE
OREGANO-RED WINE VINAIGRETTE
Fresh oregano.
#007
4-6 SERVINGS (ABOUT 1 CUP)
VINAIGRETTE
PIMENTÓN VINAIGRETTE FOR CALAMARI
Pimentón dulce + picante.
#008
4-6 SERVINGS (ABOUT 1½ CUPS)
VINAIGRETTE
SHERRY SHALLOT VINAIGRETTE
Sherry vinegar is worth finding.
#009
ABOUT 1 CUP
VINAIGRETTE
SHERRY WALNUT VINAIGRETTE
Walnut oil is the dish.
#010
ABOUT 2 CUPS
VINAIGRETTE
WALNUT SHERRY VINAIGRETTE
Roasted walnut oil.
#011
ABOUT 1 1/2 CUPS
VINAIGRETTE

AIOLI

(figure it out)
AIOLI
Oil goes in slow at the start.
#001
4-6 SERVINGS (ABOUT 1½ CUPS)
AIOLI
GARLIC AIOLI
Garlic oil is the whole point.
#002
4-6 SERVINGS (ABOUT 2 CUPS)
AIOLI
GARLIC-LEMON AIOLI
Garlic confit does the heavy lifting.
#003
4-6 SERVINGS (ABOUT 2 CUPS)
AIOLI

NOTHING FOUND

Maybe try something that actually exists.

Or go to Zuni Café.

EDIT HISTORY

RECENTLY TOUCHED

8 RECENT
RECIPE VEGETABLE TAGINE anon · 22 MAY RECIPE VEGETABLE TAGINE anon · 22 MAY LINK Nopalito anon · 21 MAY LINK Nopalito anon · 21 MAY RECIPE HUMMUS anon · 21 MAY RECIPE HUMMUS anon · 21 MAY RECIPE AIOLI @eddie · 21 MAY RECIPE GARLIC AIOLI @eddie · 21 MAY
★ ABOUT THIS ★

I worked at NOPA and Nopalito from 2007 to 2012. I haven't talked to most of those people in years but I think about them a lot. The kitchen, the food, being twenty-something. Still can't really believe it.

— Eddie, 2026