The brewery hoped to bring the flavors of Tijuana to San Francisco.
Lupulandia opened as an ambitious project under LaVia and his Tijuana-based business partners, Oso and Pablo Campos, who sought to bring the rich flavors of the Mexican border city to San Francisco’s Mission District. The concept was simple: serve house-made brews and dishes that blended Mexican and American cultures under one roof. For his part, LaVia aspired to break down some of the misconceptions he’d hear about Mexican restaurants by embracing tradition and the future..
“A lot of Americans are sort of conditioned to expect that from a Mexican restaurant, so if you don’t fit that stereotype then they’re confused,” LaVia added. “People don’t understand that this is all current.” Upon its opening in late 2019, customers enjoyed beers with Mexican flavor profiles, like its tropical pale ales and grapefruit lagers. On the food side, the brewery offered a smoky, tuna-based Baja chowder served in a sourdough bread bowl, as a nod to San Francisco. LaVia said that “sales took off like a rocket” not long after Lupulandia opened, and that the brewery was on track to break even until the pandemic hit.
LaVia and his partners decided to temporarily close for months before they received two rounds of PPP loans and support from the Restaurant Revitalization Fund. In 2021, Lupulandia announced its return on May 5, after a temporary pause, for its Cinco de Mayo celebration. The brewery continued to operate even through the challenging months when omicron cases spiked. By January 2022, LiVia made the tough decision to close.
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