As I mentioned in my last post, my attitudes toward food changed recently. I’ve gradually become less interested in cooking, so you will see fewer cooking posts on this blog. Instead, I plan to write about trends or issues around food more often. Don’t worry: it’s not going to be all serious though!
La Bodega’s eye-catching storefront
The Bay Area is a hotbed of culinary innovations from urban farms to street food. It also excels in repackaging ethnic food to make it mainstream while still authentic. The clean, modern taquerias in San Francisco’s Mission District that appeal to Latino and non-Latino customers alike are a great example. They are run more like Chipotle than traditional taquerias, but their food is real Mexican fare and not some watered-down, Americanized version.
Another successful case I came across recently is La Bodega, the take-out joint of popular Puerto Rican Sol Food Restaurant in San Rafael. The food was delicious, and although I’ve never been to Puerto Rico and know little about its food, I am confident that it is at least close to the real deal.
I went into La Bodega without doing any prior research (which is rare for me). Several weeks ago, I was looking for a lunch spot in San Rafael, and La Bodega’s lime green glass doors caught my eye. The store has an open layout in which the kitchen is right behind the take-out counter, so you can see chefs working at the back as you order your food.
The kitchen was clean, bright, and shiny because stainless steel was everywhere. The staff wore chef’s uniforms. The menu highlighted natural, organic ingredients. The whole set-up instilled confidence into potential customers.
Service was incredibly efficient. Maybe there weren’t many people, I got my food neatly packed in a brown paper bag several minutes after ordering. It was faster than what I experienced at most non-chain take-out restaurants.
I ate at a nearby square. I was lazy and picked a vegetarian platter that had a bit of everything. It included pink bean stew, mixed green salad, one half of an avocado, white rice, and fried plantains.
Combinacione Vegetariano
Given it was fast food, the quality was great. The plantains were the best. There were two types: testones con mojo (fried green plantains served with crushed garlic and olive oil) and maduros (fried yellow plantains). They were crisp but not greasy. The hot stew was perfect for a chilly day.
Reflecting the Bay Area’s ec0-friendly credo, all containers were compostable. The affable woman who took my order took time to ask whether I needed utensils, instead of shoving them into the bag automatically like at most places.
I later walked past Sol Food, La Bodega’s parent, and saw a line outside snaking around the street corner. I was not surprised.
Make no mistake: La Bodega is upscale fast food, so it’s pricier than its traditional counterparts. But the food quality and service are worth the higher price.
Read more about La Bodega on Bay Area Bites.
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