You’ve got to hand it to San Francisco, they sure do food with style, whether it’s 2 star Michelin, a restaurant that seasons their garlic with food or serious health conscious fare. However, what San Francisco does better than anyone else are food trucks. Now, living in England, the thought of a food truck serving you something that you might be interested in seems like a farce – our experiences being limited to the pitiful excuse for food served out of these trucks at festivals and fairs. Off the Grid is San Fran’s food truck revolution bundled under one happy umbrella. The organisation has food truck markets every week, all over the city and even tells you how many trucks are going to be present at each market. Once a month, at Fort Mason, Off the Grid brings together no less than 30 trucks serving up anything from cupcakes to creme brulee to pho, beer, jerk chicken and tacos. Throw in a live band and some of the best food you’d pay handsomely for in a restaurant, and you’ve got yourself a perfect summer evening. My efforts must have taken me across at least half the food trucks and I have to admit, I was ecstatically shocked and surprised – everything I tasted was fresh, vibrant and just, downright, delicious!
Off the Grid, San Francisco
Wahaca
There used to be the common food trend that got advertised as ‘back to basics’. Everything and everyone went back to basics, or at least, tried to. Minimalist decor, minimalist food, some even forgot what the basics were and along with this trend came the tag line a lot of restaurants and pubs flashed proudly: ‘delicious home cooked food’ – which I never quite understood. Surely home cooked food should stay at home – I, for one, belong in the majority vote that we go out to have something different than what we cook at home.
Recently, what seems to be the rage is street food. Small, tapas style dishes, claiming to be replicas of streets in the countries they claim to be from (minus, of course, the dirt, the grime, the sweat, the flies – all ingredients, naturally, of delicious street food!). Nevertheless, Mexican food is something I hadn’t had much experience with, so when suggested we graze at Wahaca, the ever-growing Mexican street food restaurant of MasterChef fame, I didn’t say no (if nothing else, one can be sure of a good spicy chilli relish at a Mexican).
We ordered a couple of Wahaca Margueritas which were delicious and made with a fantastic tequila.
It was the Wahaca Selection that caught our eye.
Along came Pork pibil tacos, Broad bean quesadilla, Chicken tinga tacos, black bean tostadas, New potato taquitos, Green rice and black beans . They were all fairly decent – light. The chicken with a hint of cinnamon in it was quite nice and the rest were decent – went nicely with the addition of chilli sauce and guacamole (which could have done with more lime).
All in all, a decent, light and quick meal with friendly staff.
Overall Experience: 8
Recommend you to go? 6
Food: 6
Wine: n/a
