The Chef: Gabrielle and Taqueria Cancún
The Menu: Two delicious vegan tacos stacked with beans, rice, salsa, veggies, and avocado, with some chips and spicy salsas on the side.
The Goods: Associate Publisher Colleen Holland has been raving about Taqueria Cancún ever since we moved the VNHQ to the Mission District, so Editorial Assistant Brooke Still and I were thrilled when she generously offered to take us out for tacos! People, I think I have found my favorite San Francisco taqueria. Four fresh corn tortillas were topped with black beans, savory rice, the most delicious salsa, onions, cilantro, lime, and the true pièce de résistance, huge chunks of avocado. This is my last week in San Francisco before I head back to Canada, so I figure it's only right to fill it with as much Mexican food-eating as humanly possible. Wish me luck!