Women-owned and Latina-operated, Hugo's Cocina has anchored the Sunset Cliffs Boulevard dining stretch for two decades under the mother-daughter team of Erika and Georgina. The full-service menu runs parallel vegan and traditional tracks — birria tacos come in both shredded-beef and plant-based versions — a dual-protein format that aligns with the all-vegan counter at Plant Power Fast Food a few blocks north. Rooftop seating overlooks the Sunset Cliffs corridor, and a weekend brunch menu adds chilaquiles, scrambled tofu plates, and house-made agua frescas. The mole poblano — a multi-chile, chocolate-laced sauce simmered from scratch — coats the enchilada plate, and the weekend brunch draws the same Sunset Cliffs morning crowd that lines up at Little Lion Cafe. The seafood chile relleno, stuffed with shrimp and crab inside a roasted poblano, is the most technique-intensive plate on the line.