¡Micheladas y Taquitos!
SoMa, San Francisco
Available for purchase
Banquet (20+ Guests)
Join us for a delicious evening of Mexican food and beer with a mission! We'll be announcing the total raised from our 2nd annual Fundraiser Fiesta and have a chance for you to meet and chat with our employees. We will feature a seasonal michelada to pair with the meal. Our food is a transformation of seasonal bounty from Imperfect Produce using ancestral Mexican cooking wisdom. Taste our crew's take on this season's produce! Farming Hope is the soup kitchen turned on its head - we are a culinary program and social movement promoting self-sufficiency by creating equitable opportunities in local food business. Chef Kevin, Farming Hope co-founder, has staged at Bay Area restaurants including Californios and Chez Panisse. He is influenced by his abuela's cooking and local ingredients. Learn more at farminghope.org *Our dishes change based on what’s most fresh and available at Imperfect Produce. The following menu is a guideline of what you will enjoy
Chips & Homemade Salsa
We make salsa with charred tomatoes, jalapeños, and garlic in Kevin's family molcajete (mexican pestle and mortar) and serve our salsa with freshly made tortilla chips from La Palma.
Ceviche de Coliflor
This vibrant ceviche is made from tender cauliflower florets chopped into small, bite size pieces and tossed with lime, cilantro, serrano, diced onions, and diced tomatoes. Served with a creamy avocado salsa verde and red table Mexican hot sauce to eat with chips.
Taquito de Papas Moradas y Pimentón
Freshly fried crispy taquitos filled with sautéed purple potatoes and green bell pepper. Served with cashew crema, shredded lettuce, tomato salsa, and crumbled queso cotija.
Taco de Pescado y Tofu Frito
We fry firm Hodo-Soy tofu until it's nice and crispy and pair it with puréed carrots and dress our tofu with a fish sauce vinaigrette made with lime juice and serrano pepper. Served on a warm, handmade tortilla from La Palma in the Mission.
Fruta de la Temporada
A sweet finish that highlights the fruit of the moment, paired with garnishes from our urban gardens.
Horchata de Coco
Our horchata is made entirely from scratch by blending rice, vanilla, Mexican cinnamon, organic cane sugar, and coconut-almond milk together. The flavors steep together for hours before being strained right before we serve it to you.
¡Micheladas y Taquitos!
SoMa, San Francisco(Exact Address will be shared upon purchase.)