Gracias Madre: A User’s Guide
Vegan and Vegetarian | Farm-Grown Fare | Mexican Recipes
Appetizer: empanada stuffed with grilled plantains, served with mole and cashew cream
Entree: nopales—prickly pear cactus, pico de gallo, and cashew cheese, served with black beans and rice
Dessert: cobbler made with peaches from the owners’ farm and topped with housemade cinnamon ice cream
About the Owners: At her home on Be Love Farm, Terces Engelhart often makes vegan meals from the farm’s bounty, even grinding corn to make her tortillas from scratch. Terces and her husband and business partner, Matthew, realized they could fill a void in the Bay Area by providing vegan Mexican fare that is also local and organic, and Gracias Madre was born.
Veg News named it an Editor’s Pick for its Restaurants of the Year 2013, citing the Engleharts’ talent for “stretching the boundaries of California vegan cuisine.”
Also in 2013, Haute Living named it one of SF’s top 5 vegetarian restaurants.
Empanada: half-moon-shaped pastry stuffed with savory ingredients, such as meats and veggies; most Latin or Latin-inspired cuisines have some form of the dish.
Pozole: a Latin American soup made with hominy, spicy chilies, meat (most often pork), and garnishes such as radish, cilantro, and lime juice.
While You’re in the Neighborhood
Before: Fuel mealtime conversations by catching an independent flick at the Roxie (3117 16th Street).
After: Get a new set of wheels at Mission Bicycle Company (766 Valencia Street).