I swear the Prius to people ratio in San Francisco is 3:1. This is the greenest city I’ve ever visited. Recycling bins are everywhere, the gym equipment is hybrid and bottled water is frowned upon.
To match the green lifestyle, San Franciscan food is sustainable, healthy and locally sourced where possible. It’s also produced to a very high standard and influenced by Asia – just across the Pacific Pond – and neighbouring Mexico. There’s pretty much something for everyone here since you can also pick up a quintessentially American burger and fries too!
Eating in San Francisco
It’s a case of so many places and so little time here. If you go to one place, go to Frascati – the food is AMAZING! A cute little bistro with big flavours. This has to be one of my favourite restaurants of all time. I was a little nervous that it wouldn’t be as good as I remembered, but it was better. Seriously, stop reading this and go now! http://www.frascatisf.com/
Second to Frascati, there’s The Slanted Door. Located in the Ferry Building, this trendy Asian Fusion restaurant oozes Californian coolness. Try the Shaking Beef and the Scallops – both cooked to perfection. During the day you can also pick up lunch from their Out of The Door café to the side of the restaurant. http://www.slanteddoor.com/
For a good Mexican meal, try Tropisueno http://www.tropisueno.com/ where you can get a punchy tequila cocktail and mountain of food! If you have a clean plate at the end, then let me know! You deserve a medal.
You’re going to probably need lunch too, so head over to Swan Oyster Depot and be prepared to queue. It’s worth the wait to experience this friendly, family-run Oyster Bar, with its original tiled walls and seating. http://swanoysterdepotsf.com/
Alternatively, just head down to the Ferry Building and choose from the many outlets there. Pick up a meaty sandwich or a pie from The Golden Gate Meat Company http://www.goldengatemeatcompany.com/, a cheesy toasty from The Cowgirl Creamery http://www.cowgirlcreamery.com/ or a chowder from one of the seafood restaurants. The Ferry Building is also home to the local farmer’s market on Tuesdays, Thursdays and Saturdays. Make sure you get yourself a Porchetta sandwich from the Roli Roti stall at the front of the market on Thursdays and Saturdays! So soooo good!
Finally for funky bread, chowder in a sour dough bun and foodie gifts, check out Boudin on the Embarcadero.
Oh and I forgot to mention, all of that ought to be washed down with some good Napa wine! Local and sustainable you’ll be doing your bit for the environment :-) … just remember to recycle the bottle!
San Francisco Burrito
Makes 3 Burritos
San Francisco is famous for its Mission District Taquerias serving oversized burritos wrapped in foil which helps keep them warm but also acts as structural support! Here’s how to have a go at making your own. You should really add some guacamole or slices of avocado but I’m allergic which is probably just as well as it would have been a struggle to squeeze it in!
For the Spanish Rice:
– 1 tbsp olive oil
– 1/2 onion, diced
– 100g short grain rice (paella or risotto rice is good)
– 300g of canned chopped tomatoes
– 150ml chicken or vegetable stock, made up according to pack instructions
– 1 clove of garlic, crushed
For the Salsa:
– 100g of canned chopped tomatoes
– 1/2 red onion finely chopped
– Juice of 1/2 lime
– Salt to taste
– Few sprigs of coriander, chopped
– 1/2 – 1 whole chopped red chilli depending on your taste
You’ll also need:
– 3 flour tortillas (the largest you can find)
– 2 chicken breasts
– Small can of refried beans
– 3 slices of mild cheddar (or a goof handful of grated mild cheddar)
1. Make the rice first. Add a tablespoon of olive oil to a pan on a medium heat. Add the onion and cook for a few minutes until nice and soft. Then add your rice and cook, stirring from time to time, for 5 minutes. It will go a bit brown which is fine but don’t let it burn. After 5 minutes add your tomatoes, stock and garlic and then cook according to the pack instructions or 20-25 minutes ought to do it. You want the rice to be quite dry so just give it enough time to absorb all of the sauce.
2. While the rice is on, cook your chicken. I used my George Foreman but you can just put it under the grill.
3. Now you have the chicken and the rice cooking, you can get on and make your salsa. Simples – just combine all of the salsa ingredients in a bowl and give it a taste adding more lime or salt if you want.
4. When your chicken and rice are ready just heat up your refried beans and tortillas in the microwave. Take your rice off of the heat and put your chicken on a board ready to cut up. Cut it on the diagonal and now you’re ready to build your burrito!
5. Lay some foil out andplace your tortilla onto it and now add the ingredients in this order – Rice, Beans, Chicken, Cheese, Salsa and Sour Cream… don’t overload the burrito! To roll your burrito, fold the sides in first (at either ends of your filling) and then while you’re pinching them in, fold the side of the burrito facing you up towards the middle, tuck in back into the filling before rolling the whole burrito upwards. Then wrap tightly in the foil and give them a couple of minutes the oven if you like so the cheese is gooey and melts through all of the burrito ingredients.