La Canasta

Specialties

We are proud of our authentic Mexican cuisine at an affordable price. All our foods are prepared on the premises, fresh from scratch, using top quality ingredients. No chemicals, preservatives, lard or unhealthy ingredients are ever used. Frying is done in 100% corn or canola oils. All our meats and poultry are fresh, trimmed and lean. Everything that we serve is low in fat and salt and lightly seasoned. Our foods are authentic, wholesome and nutritious. We know that you will be pleased with your order and we thank you for your patronage.

History

Established in 1987.

by Alberto and LiLi Mier. Alberto came from Torreón, México, to pursue a degree in Chemistry from SFSU. After graduating in 1971, he returned to México. On a vacation to the coastal city of Veracrúz, he met LiLi, who was helping her mother Doña LiLi run a restaurant. He convinced her to join him in San Francisco, and in 1981 LiLi arrived with her family recipes and expertise in the kitchen.

Alberto and LiLi worked in catering and restaurant management for several years before deciding to start their own business. What began as a need for a kitchen for their catering enterprise, became the first La Canasta restaurant at the corner of Filbert and Fillmore. The popularity of their authentic home-​made cuisine and regional specialties grew, and five years later La Canasta opened its doors at the present location on Buchanan at Union. La Canasta has catered events hosted by a variety of notable San Franciscans including George Lucas, the Aliottos, the Pelosis and Gavin Newsom

Meet the Business Owner

Alberto M.

Business Owner

Alberto came from Torreon, a town in Central Northern Mexico, to pursue a degree in Chemistry from San Francisco State University. After graduating in 1971, he returned to Mexico. On a vacation to the coastal city of Vera Cruz, he met LiLi, who was helping her mother Dona LiLi run a restaurant. He convinced her to join him in San Francisco, and in 1981 LiLi arrived with her family recipes and expertise in the kitchen.

Alberto and LiLi worked in catering and restaurant management for several years before deciding to start their own business.