After yesterday’s great daytime eats, I almost wasn’t even hungry for dinner.
Matt and I have been jonesing to return to Gracias Madre, the all-vegan Mexican restaurant in San Francisco’s Mission district, every since our first meal there last year. Once again, they did not disappoint.
Although I really wanted a glass of horchata like last time, I skipped it, since I had a feeling Matt and I would polish off the entire bottle of wine we ordered. (I was right.)
We shared the Papas al Horno to start: potatoes roasted with olive oil and garlic and topped with cashew nacho cheese.
Matt ordered the Chilaquiles for his main dish: handmade corn tortillas quartered and sautéed in a spicy salsa roja and topped with avocado, cilantro, cashew crema, and onions, served with refried black beans.
Like last time, I chose the Platillo de Legumbres, this time with seared broccoli and roasted butternut squash, served with brown rice, refried black beans, and handmade corn tortillas. I also got a cup of mole sauce on the side, cuz I lurve it.
I recalled Kelly telling me at some point that it was a tragedy we didn’t try Gracias Madre’s flan last year, so we made sure to select it for dessert this time.
It’s every bit as silky, creamy, and luscious as it looks, and then some.
What a great first day of food!
I started out with a shot of wheatgrass again, and Matt got the Banana Almond smoothie (banana, almond butter, vanilla, and almond milk) with hemp protein added.
To break my fast, I ordered the dish that Matt got yesterday, the [gluten-free] House-Made Granola & Seasonal Fruit with soymilk.
Matt gave the Sambazon Bowl a try: açaí berries blended with blueberries, strawberries, and apple and orange juices, topped with gluten-free granola and seasonal fruit.
It made for a particularly chilly breakfast on this brisk morning, but was yummy nonetheless.
We ate our Gracias Madre leftovers for lunch, and in just a couple hours we’ll be heading back out to grab dinner. I’ll be filling you in on that deliciousness very soon!