The Chron has published it's 2008 Bargain Bite list for the Bay Area.
One of the trends seems to be towards "huaraches" in Mexican food. To wit:
El Huarache Azteca
Mexican City-style corn specialties in various shapes are what put El Huarache on the map — starting with the bean-stuffed, oval-shaped thick tortillas called huaraches, because they look like the soles of the sandals. Sopes are thicker versions, and you can pick from many toppings, from cactus and carne asada to two eggs over easy or red or green mole.
Huaraches have been pretty big out here for the past few years. The big thing now is the jibarito, a locally-invented sandwich made with plaintains instead of bread.
Hmmm, I've never been to this place. Must check it out.
Brenda's French Soul Food
Chef-owner Brenda Buenviaje’s cute little storefront swarms with City Hall workers during the midday rush. But this is no ordinary lunch counter. Louisiana culinary traditions are well represented with chicken, sausage and okra gumbo; and po’ boys stuffed with fried shrimp or oysters and a smidgen of chipotle remoulade. All-day breakfast includes Southern-style grits and biscuits. Even the generous omelets make use of Crescent City ingredients, such as andouille and cheddar, and Gulf shrimp and goat cheese.
The big thing now is the jibarito, a locally-invented sandwich made with plaintains instead of bread.
Wacky!
"Could I get my banana with some pork on it?"
oh man so hungry now and can't eat for another 40 minutes because of stupid antibiotic i'm taking plus no good snacks here anyway.
lisah taunting! It's what's for lunch!
Rosamunde Sausage Grill
Every day, there are fine Nuremberg bratwurst and plump pork-beef beer sausages. But really, we’re thinking about Tuesdays, when the burger line starts a half hour before the 11:30 a.m. opening. This tiny Lower Haight storefront turns out hefty specimens, grilled to a smoky char and slid onto onion rolls, with the precision of an auto factory. Devotees saunter over to the Toronado Beer Bar next door to have a one midday pint.
A la Turca
This Turkish restaurant in the Tenderloin is one of our consistent favorites. Its large menu of appetizers and huge kebab platters makes it easy for a group to share plates and end up with an inexpensive yet satisfying meal. Start with a few cold Mediterranean salads such as marinated white beans or roasted eggplant with bell peppers. Delicious homemade flatbreads, such as pide with a range of fillings, come steaming out of the oven. The platters include falafel with hummus or doner kebab, and a combination of lamb and beef. All of them come with rice and salad.
Burma Super Star
This is still one of the most popular Richmond District spots, despite being cramped and weathered. Chinese, Thai and Indian flavors permeate the menu, but the real stars are Burmese specialities like tea leaf or ginger salads, catfish curry and pumpkin shrimp. Dishes are great for sharing, and vegetarians will be happily satiated with the extensive selection of vegetable and tofu items.
Here's a rather comprehensive history of the jibaro/jibarito from the Tribune back in 2003. They're even more popular now.
SO MEAN!
Come back to San Francisco and I'll take you to lunch.
I've never heard "huarache" not relating to sandals, but I think we mostly eat Sonoran food here, except for one place serving food from Mexico City. Or maybe we call them something else. Sounds good, though.
Hec, I've gotten much more adventurous about food lately.
I'd love to lunch with y'all, and I promise it wouldn't all be Wire chat.
