San Francisco Vegan – Gracias Madre, MissionFebruary 26th, 2013 9 comments
It’s no secret that I’m craaaazy in love with Mexican food. ♥
I thought I loved it back in my pre-vegan days when I’d smother it with cheese, but I quickly discovered that Mexican tastes sooooo much better when the flavours are left to shine on their own.
Chili, lime, coriander… mmmmm… I’ve had endless fun experimenting with Mexican Street Corn, Spicy Chilli & Rice Tacos with Guacamole, Tomatillo Salsa Verde & Black Bean Nachos, Vegan Quesadillas, Mexican Pizza, Taco Salad Bowls, Sizzling Veg Fajitas with Cashew Queso, Baja Burrito Wraps, Spicy Mexi-Bean & Rice Burritos and Taco Salad!
So you can imagine my excitement when I heard a rumour that a 100% vegan, organic Mexican Restaurant exists in San Francisco! *excited squeeeeal!*
We arrived at Gracias Madre at 5pm on a Saturday after a long day of sight-seeing and rain, and the place was jammed. Not expecting to need a reservation that early at night I tried to hide my disappointment as we scanned the restaurant only to find every seat taken.
With a sigh we waved down a staff member to ask for the take-out menu when suddenly the beautiful Mexican angels shone down on us and two seats became available at the bar! I’d usually choose a regular table over a bar seat any day, but we had so much fun up there. It was the perfect spot to watch the chefs creating delicious, vegan magic and to soak up the happy ambience.
We decided to share the Coliflor Con Queso Fundido: roasted cauliflower and caramelized onions baked in cashew cheese and topped with garlic breadcrumbs. Ohhh so toasty hot and tasty and just as much at home wrapped up in a warm tortilla, I dare imagine.
Next we feasted on the Acos: three corn tortillas topped with Honjos (sautéed mushrooms with garlic), Calabaza Asada (butternut squash with garlic), Greens (spinach sautéed with fresh garlic and chili) and cashew cheese, served with beans. These were amazing and I vowed to start adding pumpkin and mushrooms to my Mexican dishes immediately!
We also blissed our way through the Platillo De Legumbres: Platanos (grilled plantains) and Greens (broccoli sautéed with fresh garlic and chili), served with brown rice, beans and tortillas. This was my very first time tasting Plantains and now I WANT THEM! ALL THE TIME! GIVE THEM TO ME!
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I dare you to read Bex’ blog without smiling… Miss Sparkles is a breath of fresh air who just inspires with her contagiously happy personality and her insanely delicious recipes.
Mouth watering photos, inspired recipes and a really genuinely lovely personality. Oh and I love the Star Wars/Sci Fi references dotted throughout, so fun!BeckyVeg Hot Pot
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This girl is a like a breath of fresh air. I love her bubbly personality and her love of delicious, healthy vegan food. Did I mention she is an awesome Aussie!LisaThe Raw Serenity
Rebecca posts awesome recipes and witty repartee, she is a brilliant photographer as well.
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Ms. Sparkles is an adorable Australian… We made the Cashew Cream of Mushroom soup and the Moroccan Sweet Potato Chickpea soup. Both were incredible! Vegan or no, you must try them!CatherineThe Catherine Blog
A cheerful vegan blog with great recipes and photos I would like to eat!
Vegan Sparkles makes me want to go Perth! She has probably won The Sunshine Award a dozen times but she’s just too adorable to leave out of this list.LindsayLindsay is Vegan