This place opened up recently in SF, near the armory on Mission St. It’s beautifully designed and feels expansive while being relatively small. We ordered a wide range of items, most of which were delicious.
The ramen was very satisfying. The spicy garlic broth was very reminiscent of traditional ramen broths.
The croquettes were made with sweet potato, a welcome spin on a traditional dish.
The Colonels Pipe roll, complete with an authentic tasting cream cheese, was super yummy.
The small plate of corn on the cob tasted fine but seemed altogether too expensive for what it was.
Simple, delicious and healthy. You just don’t find this kind of homemade quality in restaurants. Nutrient full, organic ingredients expertly prepared. They only have one meal per day, listed on their website.
Magda Luna is a charming cafe with warm, friendly service. The home-made quality and care put into their dishes is both comforting and satisfying.
The vegan fajita plate was delicious. Everything on it was super fresh, including the lettuce, tomato, and onion. Details all too often neglected in my opinion. The beans and rice were spot on, especially for being vegan. The tortillas were excellent, thick, hearty, and flavorful. And the sauces, clearly made from fresh ingredients, are simple and yet complex with overtones of citrus. Overall, the food was clean and healthy without compromising on taste.
Most of their dishes are available 100% vegan. The rice and beans are always vegan.
I had the opportunity to sample Chipotle’s Sofritas yesterday. The first bite was my last. I was, in a word, underwhelmed. The texture threw me off. Tiny pebble sized bits of tofu squeaking between my teeth. Perhaps, it’s better inside a burrito. I would make the pieces larger and add a rougher texture infused with more flavor.
It could be my bias against Chipotle. Their food, in general, is just ok. Why would Sofritas be any different? It’s a shame because I love tofu, especially hodo tofu. I do applaud their efforts for using sustainable foods (in whatever percentage that may actually be) and for creating a vegan dish which is very much appreciated. Sadly, Sofritas just don’t live up to their potential.