One eating goal in San Francisco was to find some interesting Mexican style food. I discovered the Green Chile Kitchen by way of their really enticing website, and was excited to visit and sample some of their plentiful and intriguing vegetarian options.
There is the potential for some confusion upon entering the restaurant (which, btw, is lovely, light, and with a rustic modern artsy feel), because one is supposed to first peruse the menu, then order, then seat oneself. This order wasn't immediately clear to me and I caused a little kerfuffle but ultimately all was well.
Sat at one of the large communal tables and started with some drinks. I had a sangria, and my dining companion had a beet margarita that stole the show. The slight hint of earthiness paired exquisitely with the tequila and citrus and the color was spectacular. If you are a guest at my house this summer, you will likely be served a copycat as I attempt to perfect the recipe.
The rest of my meal sounded awesome but was slightly disappointing. I ordered a plate of three soft tacos on homemade blue corn tortillas, one of which was tofu in red chili sauce, two of which were filled with mixed vegetables. My general complaints were that the tortillas were single ply, fell apart immediately, and lacked any of that warm, chewy pliability that a corn tortilla generally has. Also, that the veggie filling consisted of just zucchini/summer squash chunks, the same as the veggie side that came with my tacos. I felt that, for the price, I was served an excessive amount of relatively plain squash.