The Chef: Gabrielle and Gracias Madre
The Menu: Three tacos of pure scrumptiousness, including fillings such as mixed greens with garlic, braised turnips, and cauliflower, covered in Gracias Madre's signature cashew cheese with a generous side of savory refried black beans, all on three house-made corn tortillas.
The Goods: Okay, it's official. I might have named Taqueria Cancún my favorite taqueria in San Francisco as recently as, well, yesterday, but Gracias Madre is in a league of its own. Yes, you've seen us dining at Gracias Madre a lot since we've moved to the Mission, and yes, there is a reason we named them the VegNews restaurant of the year in the 2010 Veggie Awards. The food is amazing! Our lovely office assistant Robin had never been there, so Office Manager Lyndsay Orwig and I jumped on the opportunity to take her along. I've decided that the tacos are the best thing to order, since you can choose three different seasonal fillings to top your tortillas. FYI, the kale is still the best choice.
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