Spotlight On Copita: A Mexican Restaurant In Sausalito

Photo of Ivane Lund-Soyombo
9 February 2017

Just over the Golden Gate Bridge, in Marin County, is Sausalito, a former fishing town that has grown over the years to become a place known as much for its breathtaking views and houseboat communities as it is for its fine dining.

Copita Exterior | Courtesy of Copita

In Sausalito, just off Bridgeway – the city’s central street – is Copita: a not-so-average Mexican restaurant serving up traditional Mexican dishes and tequila drinks with a twist.

Thanks to in-house celebrity chef Joanne Weir, host of PBS show Joanne Weir Gets Fresh, the menu at Copita is always graced with flavorful items. It changes often due to Weir’s loyalty to using only food that is in season. Stop by and try out delicious dishes like Carne en su Jugo: NY strip steak with bacon, black beans, caramelized cippollini onions, roasted baby potatoes, chilis toreados, and ayocote white bean purée or wood-roasted chicken.

Tacos and Beer | Courtesy of Copita

While Sausalito is not far from San Francisco, it may prove a little bit difficult to get there — and thus a little bit difficult to get to Copita. But have no fear; here are two awesome recipes from Maestra de Cocina Joanne Weir that you can try to replicate in the comfort of your kitchen.

ELOTE – Roasted Mexican Corn With Chipotle Crema

Serves 6


– 6 ears of corn, tops trimmed

– 1 cup sour cream

– 1 tablespoon chipotle en adobo

– 1 tablespoon freshly squeezed lime juice

– ½ tablespoon freshly squeezed orange juice

– Kosher salt

– ¼ teaspoon ground chile de árbol

– 1 teaspoon ground guajillo

– 2 tablespoons unsalted butter, melted

– ½ cup crumbled cotija cheese

– 3 tablespoons chopped fresh cilantro

– 3 tablespoons minced red onion

– 6 large lime wedges


Preheat an outdoor grill over medium heat. Cut the top ends off the corn. Place on the grill and turn occasionally for 20 minutes.

In the meantime, in a blender or food processor, combine the sour cream, chipotle, lime and orange juice and ¼ teaspoon salt.

In a small bowl, combine the chile de árbol, guajillo, and ¼ teaspoon salt. Set aside.

When the corn is done, peel back the husks and discard the silk. Brush the corn with melted butter. Drizzle the chipotle cream on top in a zigzag pattern. Sprinkle with the cotija, cilantro, and red onion. Sprinkle the spice mixture on top. Serve garnished with a lime wedge.



– 2 mint leaves

– 3 sprigs cilantro

– Pinch of minced, fresh serrano chile

– 2 ounces blanco tequila

– ½ ounce Cucumber Tomatillo Salsa

– ½ ounce freshly squeezed lime juice

– ½ ounce agave nectar

– ½ ounce water

– Sprig of cilantro as a garnish


Take the mint leaves, two cilantro sprigs, and the serrano chile and place them in a shaker. Muddle gently. Add the tequila, Cucumber Tomatillo Salsa purée, lime juice, agave nectar, and water. Rim the edge of an old-fashioned glass with lime and salt.

Shake the cocktail well and strain the mixture into a glass. Garnish with the remaining sprig of cilantro.

Ceviche Trio | Courtesy of Copita

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