The Chefs: Colleen and Taqueria Cancun
The Menu: Jam-packed veggie burritos filled with rice, beans, tomatoes, onions, and huge chunks of avocado. Accompanying the meal was the requisite chips and salsa (love the tomatillo/guacamole version) and tall glasses of freshly made cantaloupe agua fresca.
The Goods: Yes, we've had our share of Mexican food this week. It's just so delicious, affordable, and plentiful in our beloved new San Francisco neighborhood. Elizabeth, Joe, and I had a lunchtime meeting at the VNHQ this afternoon, and we wanted to introduce the person we were meeting with to the best the Mission district has to offer—and, you guessed it, we brought in an entire Mexican feast from local favorite, Taqueria Cancun. Let's just say that the meeting went well. To top things off, and to celebrate the last day of our Fall internship program, Frankie made Beverly Lynn Bennett's Triple-layer Cheesecake from the January+February edition of the magazine (see photo below). By triple layer, we mean a chocolate wafer crust, peanut butter filling, and chocolate topping, all drizzled with more peanut butter and chocolate. DELICIOUS. We've eaten very well today, but it is bittersweet at the same time. We have a wonderful internship program, but we never want them to leave. You'll be missed, Brooke and Gabrielle!
The Triple-layer Cheesecake from the January+February 2011 issue of VegNews