Novato: Sonoma Latina Grill - Fresh, local, organic, healthy Mexican food with meat grilled over wood? - San Francisco Bay Area

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This is a very nice place and who doesn't like healthy, high quality food. I will definitely stop by again.

There's a 'but' coming though.

This is a straight-up Mexican taqueria, the only Cal-Mexican part of it is better quality and the way the food is assembled.

The highlights for me were the tres leches cake and the aqua frescas.

What was especially nice about the cake was the layer of thick, house-made whipped cream on top. No aerosol can here and the taste of the cream itself was excellent.

The cake was dense and rich, almost like a pound cake. Unlike some tres leches cakes, it wasn’t soggy and gently oozed the third leche on the bottom. It wasn't overly sweet and was nicely topped with a strawberry slice. Very tasty.

Great strawberry and pineapple aqua frescas which are made with good quality fresh fruit. They were not oversweet which lets the taste of the fruit star.

The price is high but there is a free refill. They were really nice and let me choose the other flavor for my refill. Both were great, the pineapple had a very slight edge.

The thing to order here seems to be the wood-fire grilled chicken. While the cost is $14, the large plate is piled high with meat, sides and 'tortillas'. IMO, it is best shared by two. Sitting on the sunny sidewalk patio with a nice glass of wine and a chicken plate seems very appealing.

Here's the 'but’ ...

1. The one thing the yelp reviews are correct about.... the restaurant is confusing
2. It is healthy, organic, high quality ... steam table food.
3. I wish there were options for smaller portions.
4. I have control issues … don’t put salsa on my taco. Have a salsa bar.
5. Drop the nonsense about calling flour tortillas ‘flatbread’. It adds to the confusion.
6. The staff, while pleasant, need LOTS more training.
7. Don’t make me stand endlessly in line while I MUST watch my order assembled.
8. Get some trays

A computer would solve lots of the problems with this place.

The second point was the most disappointing. I walked in to see the carne asada on the grill with flames leaping around the thin slices of beef. Then it is chopped and held in a steam table. Even the whole wood-fired chicken is kept hot in a steam tray with a clear cover ... upscale Mexican haufbrau food.

There's a machine where the little rounds of tortilla flatbread are fed and made before your eyes. However, they are put in another warm area. They get finished on a tortilla press at the time you order.

I really, really ... really ... do not like the flow of the restaurant, I tried to think of what it was that was so confusing about this place despite all the hype about it is easy as '1,2,3'.

First, the menu and line goes from left to right. I think that was the big confusion. It is both fast and slow at the same time. The staff, while pleasant, isn't familiar with the food.

Come join me on the line...

To sum up, there are four options … burritos, quesadillas, tacos (2) and plates.

STEP 1

Tell them which you want. I wanted tacos. They take out two warm thick tortillas and put them on a plate. These are larger medium-sized tacos, not the tiny taco truck size.

They call this flatbread. They are thick flour tortillas. That is all. In that sense, all tortillas everywhere are flatbread.

The only difference is they are pita-like with a hollow center. They are tasty, soft, fresh and puffy. I do wish there was a corn tortilla option though. There is a nine grain blend tortilla, but it is not obvious. I asked about the difference between the flour tortilla and the flatbread and was told the flatbread was larger and thinner, that’s all.

Call them medium tortillas (flour or nine grain) and large tortillas.

STEP 2

They ask if you want pinto beans or the four bean mix.

I chose the four bean mix and watched in horror as they scooped up the soupy beans from the steam table with a strainer to leave the liquid behind and PUT THEM ON THE TORTILLA.

I know the menu said beans. I just thought they would be on the side. Also, the beans were a little wet for a tortilla.

Since there are two tacos, had I realized they would have been in the taco, I would have asked for a different bean on each to try both.

That being said, the four bean mix was very good and since they are organic I suspect they are Rancho Gordo beans. They had the taste of those beans that were cooked with skill … just the right texture.

STEP 3

Choice of meat or grilled veggies. I selected the chicken mole and the carnitas

The carnitas was ok. It was strait from the steam table to the taco with no browning or crispy parts.

The chicken mole didn’t look exciting, more like shredded chicken in a very thin red sauce.

The big problem is I really can’t say what the meat tasted like.

Later down the line they ask about salsa and scoop out a large portion of salsa and place it on top. I’m not sure if I tasted the seasoned meat or the sauce. If there was any subtly to the mole, I couldn’t pick that out over the salsa.

Was there “spices and lime” juice in the carnitas … no clue. Did the chicken taste of “Oaxacan mole made of a mild chili poblano pepper, peanuts, almonds, chocolate and traditional spices and herbs? If it did, the salsa covered it. Also, the steam table left the chicken texture mushy.

Here’s were staff training comes in … and there was other incidents like this.

When we came to the salsa selection this was the dialogue

Him: “Salsa?”

Me: “What type?”

Him: “Mild, medium, hot”

Me”: “ Which is roasted?” What type are they?

Him: “Mild, medium, hot”

I considered a few more rounds of this, but the look of confusion on his face said it wouldn't help.

I went with medium which I assume was the wood-fired roasted salsa from the what is on the fax form: Pico de Gallo, Real Wood Fire Roasted Salsa, Creamy Avocado Salsa with Tomatillo, Hot Roma Habanero, or Sweet Mango and Lime.

It was a little spicier than medium, and there is just so much ‘stuff’ on the taco it is really difficult to say what it tasted like. Again, the server was too speedy, if I realized he was going to dump it on my meat, I would have selected a different salsa for each taco to try more.

I would prefer a salsa bar where I could select my own salsa. At the least, I want this on the side. There was WAY more than I’d ever put on my taco … This wasn’t a $1 taco truck taco … it was $4 bucks each … I want it MY way.

STEP 4

Choice of guacamole, sour cream OR cheese. For an extra charge you can get all three.

Again, silly me, I assumed the guacamole on the side. Again, horror as a huge scoop is placed on top of the meat. It was good, fresh guacamole, however just state up front these are super tacos, not the more common meat, onion, cilantro and salsa on the side type.

STEP 5.

Move down the line to the finishing condiments, chopped onions, cilantro, salsas and probably something else. Again, put this stuff in a salsa bar so I can control what and how much I want of these.

What I found hilarious at this point, was when I opted for cilantro, the server smiled and said “You like them Mexican-style”. So I’m looking at the mountain of stuff topping my taco thinking “Mexican-style?” Maybe on the cruise ship to Acapulco. Not to mention they did a bad job of chopping the cilantro leaving too much stem on them.

I may have been asked if I wanted lettuce and tomato on this too ... I have a vague recollection. However, the thought of this on the taco was too much for me to retain in my brain.

STEP 6.

The way the signs are set up it leads to the thought there is a drink section. Nope, drink and desserts are ordered at the register where you pay.

THEN … No tray.

I ordered the tacos to go. I actually had the aqua fresca, a nopales salad and the cake at the restaurant. Either you have to juggle all three dishes or make a trip back to the register.

As to the garden salad with grilled nopales … skip it … SKIP .. IT.

WAY too large. It would feed three people easily and 99.9% was chopped lettuce. The
”signature nopales vinaigrette” was a nice acidic vinaigrette, but nothing special. There were very few pieces of chopped nopales and even fewer pepinos. Celery, red onion, radish … didn’t see them. There were two unmentioned slices of out-of-season tomatoes. There is a choice of the large tortilla cut into wedges or whole medium tortillas.

There is an option to add any of the meat for an additional charge, but I really blocked that from my mind because I couldn’t imagine topping a salad with warm steam table meat or veggies.

Then there is the torture of having to stand there and wait while the salad is put in a big metal bowl and mixed with the vinaigrette and the large tortilla placed on the tortilla press and cut into slices.

Seriously, have a computer at the start and place the order there. Let me walk to the register and pick up my drink and sit at the table while it is put together. Don’t make me stand on line endlessly waiting for my salad or tacos.

Also, let me order ONE taco. That was way too much food for me given all the stuff on top of a medium size tortilla. Also, since I didn’t know how much food this would be, I actually would have ordered three tacos, if I could order singles. I wanted to try another meat, but four was more than I wanted.

Despite all of that, I will definitely go back. They are planning a chain of 10 restaurants. I would be happy to have one of these near me. I wouldn't go there for a Mexican food fix, but the food is very fresh and healthy. I like that. It is not only a good ‘fast’ food option, but a good restaurant option period. I’d call it slow fast food ... that slow meant two ways ... preparation speed being one definition.

I need to vent here so I don’t do it on yelp … but I may still be annoyed enough to vent there.

Sheesh.

There are plenty of beverage options. If you must have your HFCS sodas and chips … go to Taco Bell. It isn’t that type of place. There is a difference between bland and over-salted. ASK for salt if you must have your fast food, sodium fix.

And seriously … there are endless, huffy reports of tender, precious knees being knocked on poorly designed tables, so I paid attention to the tables. There are three tables like this Here’s an idea … pick one of the 10 other tables with regular legs or choose one of the dozen tables on the sidewalk.

As to price and size … I found the plates too big not too small. Looking for a bargain … again … make a run for the border and Taco Bell.

This could be a really nice option if some of the organization was different. Even so, knowing how the place works, I’ll be back. They didn’t yet have the tortillas with some of the more unusual toppings. I refuse to call them flatbreads,

Here are some newspaper and blog reviews

Marin Independent Journal
http://www.marinij.com/diningandfood/ci_12094820

Anna’s Cool Finds (with photos
)http://mtkilimonjaro.blogspot.com/2009/03/good-direction.html

SF Chronicle
http://www.sfgate.com/cgi-bin/article...

Permalink | Reply

By rworange on May 13, 2009 12:20 PM

I really like this place. If you are expecting the $5.00 loaded burrito or $1.25 taco, this is not your place. Burritos are around $8.00 and 2 tacos are $8.00. The carnitas are very good, the ingredients are very fresh, and they make their own flour tortillas which are very good. They also sell bottles of Pliny the Elder and Blind Pig IPA, which for a beer lover like myself is always a plus. Why drink a crummy Corona when you can have a beautifully made hoppy beer that matches very well with their excellent hot salsa.
Permalink | Reply

By pininex on May 5, 2009 06:46 PM
1. re: pininex
  Thanks !!!
  Have you ever tried the flatbread with quesadillas potosinas. Never heard of this before but it sounds interesting.
  http://texas-to-mexico.blogspot.com/2007/04/enchiladas-potosinassan-luis-potosi.html
  http://www.rollybrook.com/ar-ench-potos.htm
  http://www.digitaltortilla.com/receta.php?id=82
  Another thing I never heard of - Capirotada
  http://en.wikipedia.org/wiki/Capirotada
  Permalink | Reply
  
  By rworange on May 5, 2009 06:59 PM
This is a very nice place and who doesn't like healthy, high quality food. I will definitely stop by again.
There's a 'but' coming though.
This is a straight-up Mexican taqueria, the only Cal-Mexican part of it is better quality and the way the food is assembled.
The highlights for me were the tres leches cake and the aqua frescas.
What was especially nice about the cake was the layer of thick, house-made whipped cream on top. No aerosol can here and the taste of the cream itself was excellent.
The cake was dense and rich, almost like a pound cake. Unlike some tres leches cakes, it wasn’t soggy and gently oozed the third leche on the bottom. It wasn't overly sweet and was nicely topped with a strawberry slice. Very tasty.
Great strawberry and pineapple aqua frescas which are made with good quality fresh fruit. They were not oversweet which lets the taste of the fruit star.
The price is high but there is a free refill. They were really nice and let me choose the other flavor for my refill. Both were great, the pineapple had a very slight edge.
The thing to order here seems to be the wood-fire grilled chicken. While the cost is $14, the large plate is piled high with meat, sides and 'tortillas'. IMO, it is best shared by two. Sitting on the sunny sidewalk patio with a nice glass of wine and a chicken plate seems very appealing.
Here's the 'but’ ...
1. The one thing the yelp reviews are correct about.... the restaurant is confusing
2. It is healthy, organic, high quality ... steam table food.
3. I wish there were options for smaller portions.
4. I have control issues … don’t put salsa on my taco. Have a salsa bar.
5. Drop the nonsense about calling flour tortillas ‘flatbread’. It adds to the confusion.
6. The staff, while pleasant, need LOTS more training.
7. Don’t make me stand endlessly in line while I MUST watch my order assembled.
8. Get some trays
A computer would solve lots of the problems with this place.
The second point was the most disappointing. I walked in to see the carne asada on the grill with flames leaping around the thin slices of beef. Then it is chopped and held in a steam table. Even the whole wood-fired chicken is kept hot in a steam tray with a clear cover ... upscale Mexican haufbrau food.
There's a machine where the little rounds of tortilla flatbread are fed and made before your eyes. However, they are put in another warm area. They get finished on a tortilla press at the time you order.
I really, really ... really ... do not like the flow of the restaurant, I tried to think of what it was that was so confusing about this place despite all the hype about it is easy as '1,2,3'.
First, the menu and line goes from left to right. I think that was the big confusion. It is both fast and slow at the same time. The staff, while pleasant, isn't familiar with the food.
Come join me on the line...
To sum up, there are four options … burritos, quesadillas, tacos (2) and plates.
STEP 1
Tell them which you want. I wanted tacos. They take out two warm thick tortillas and put them on a plate. These are larger medium-sized tacos, not the tiny taco truck size.
They call this flatbread. They are thick flour tortillas. That is all. In that sense, all tortillas everywhere are flatbread.
The only difference is they are pita-like with a hollow center. They are tasty, soft, fresh and puffy. I do wish there was a corn tortilla option though. There is a nine grain blend tortilla, but it is not obvious. I asked about the difference between the flour tortilla and the flatbread and was told the flatbread was larger and thinner, that’s all.
Call them medium tortillas (flour or nine grain) and large tortillas.
STEP 2
They ask if you want pinto beans or the four bean mix.
I chose the four bean mix and watched in horror as they scooped up the soupy beans from the steam table with a strainer to leave the liquid behind and PUT THEM ON THE TORTILLA.
I know the menu said beans. I just thought they would be on the side. Also, the beans were a little wet for a tortilla.
Since there are two tacos, had I realized they would have been in the taco, I would have asked for a different bean on each to try both.
That being said, the four bean mix was very good and since they are organic I suspect they are Rancho Gordo beans. They had the taste of those beans that were cooked with skill … just the right texture.
STEP 3
Choice of meat or grilled veggies. I selected the chicken mole and the carnitas
The carnitas was ok. It was strait from the steam table to the taco with no browning or crispy parts.
The chicken mole didn’t look exciting, more like shredded chicken in a very thin red sauce.
The big problem is I really can’t say what the meat tasted like.
Later down the line they ask about salsa and scoop out a large portion of salsa and place it on top. I’m not sure if I tasted the seasoned meat or the sauce. If there was any subtly to the mole, I couldn’t pick that out over the salsa.
Was there “spices and lime” juice in the carnitas … no clue. Did the chicken taste of “Oaxacan mole made of a mild chili poblano pepper, peanuts, almonds, chocolate and traditional spices and herbs? If it did, the salsa covered it. Also, the steam table left the chicken texture mushy.
Here’s were staff training comes in … and there was other incidents like this.
When we came to the salsa selection this was the dialogue
Him: “Salsa?”
Me: “What type?”
Him: “Mild, medium, hot”
Me”: “ Which is roasted?” What type are they?
Him: “Mild, medium, hot”
I considered a few more rounds of this, but the look of confusion on his face said it wouldn't help.
I went with medium which I assume was the wood-fired roasted salsa from the what is on the fax form: Pico de Gallo, Real Wood Fire Roasted Salsa, Creamy Avocado Salsa with Tomatillo, Hot Roma Habanero, or Sweet Mango and Lime.
It was a little spicier than medium, and there is just so much ‘stuff’ on the taco it is really difficult to say what it tasted like. Again, the server was too speedy, if I realized he was going to dump it on my meat, I would have selected a different salsa for each taco to try more.
I would prefer a salsa bar where I could select my own salsa. At the least, I want this on the side. There was WAY more than I’d ever put on my taco … This wasn’t a $1 taco truck taco … it was $4 bucks each … I want it MY way.
STEP 4
Choice of guacamole, sour cream OR cheese. For an extra charge you can get all three.
Again, silly me, I assumed the guacamole on the side. Again, horror as a huge scoop is placed on top of the meat. It was good, fresh guacamole, however just state up front these are super tacos, not the more common meat, onion, cilantro and salsa on the side type.
STEP 5.
Move down the line to the finishing condiments, chopped onions, cilantro, salsas and probably something else. Again, put this stuff in a salsa bar so I can control what and how much I want of these.
What I found hilarious at this point, was when I opted for cilantro, the server smiled and said “You like them Mexican-style”. So I’m looking at the mountain of stuff topping my taco thinking “Mexican-style?” Maybe on the cruise ship to Acapulco. Not to mention they did a bad job of chopping the cilantro leaving too much stem on them.
I may have been asked if I wanted lettuce and tomato on this too ... I have a vague recollection. However, the thought of this on the taco was too much for me to retain in my brain.
STEP 6.
The way the signs are set up it leads to the thought there is a drink section. Nope, drink and desserts are ordered at the register where you pay.
THEN … No tray.
I ordered the tacos to go. I actually had the aqua fresca, a nopales salad and the cake at the restaurant. Either you have to juggle all three dishes or make a trip back to the register.
As to the garden salad with grilled nopales … skip it … SKIP .. IT.
WAY too large. It would feed three people easily and 99.9% was chopped lettuce. The
”signature nopales vinaigrette” was a nice acidic vinaigrette, but nothing special. There were very few pieces of chopped nopales and even fewer pepinos. Celery, red onion, radish … didn’t see them. There were two unmentioned slices of out-of-season tomatoes. There is a choice of the large tortilla cut into wedges or whole medium tortillas.
There is an option to add any of the meat for an additional charge, but I really blocked that from my mind because I couldn’t imagine topping a salad with warm steam table meat or veggies.
Then there is the torture of having to stand there and wait while the salad is put in a big metal bowl and mixed with the vinaigrette and the large tortilla placed on the tortilla press and cut into slices.
Seriously, have a computer at the start and place the order there. Let me walk to the register and pick up my drink and sit at the table while it is put together. Don’t make me stand on line endlessly waiting for my salad or tacos.
Also, let me order ONE taco. That was way too much food for me given all the stuff on top of a medium size tortilla. Also, since I didn’t know how much food this would be, I actually would have ordered three tacos, if I could order singles. I wanted to try another meat, but four was more than I wanted.
Despite all of that, I will definitely go back. They are planning a chain of 10 restaurants. I would be happy to have one of these near me. I wouldn't go there for a Mexican food fix, but the food is very fresh and healthy. I like that. It is not only a good ‘fast’ food option, but a good restaurant option period. I’d call it slow fast food ... that slow meant two ways ... preparation speed being one definition.
I need to vent here so I don’t do it on yelp … but I may still be annoyed enough to vent there.
Sheesh.
There are plenty of beverage options. If you must have your HFCS sodas and chips … go to Taco Bell. It isn’t that type of place. There is a difference between bland and over-salted. ASK for salt if you must have your fast food, sodium fix.
And seriously … there are endless, huffy reports of tender, precious knees being knocked on poorly designed tables, so I paid attention to the tables. There are three tables like this Here’s an idea … pick one of the 10 other tables with regular legs or choose one of the dozen tables on the sidewalk.
As to price and size … I found the plates too big not too small. Looking for a bargain … again … make a run for the border and Taco Bell.
This could be a really nice option if some of the organization was different. Even so, knowing how the place works, I’ll be back. They didn’t yet have the tortillas with some of the more unusual toppings. I refuse to call them flatbreads,
Here are some newspaper and blog reviews
Marin Independent Journal
http://www.marinij.com/diningandfood/ci_12094820
Anna’s Cool Finds (with photos
)http://mtkilimonjaro.blogspot.com/2009/03/good-direction.html
SF Chronicle
http://www.sfgate.com/cgi-bin/article...
Permalink | Reply

By rworange on May 13, 2009 12:20 PM
1. re: rworange
  rw, I don't know whether to laugh or cry at your report: this set-up would make me CRAZY...and probably stop me from ever going back, regardless of how fresh and non-junky the food turned out to be. I don't think I could stand the idea of my food getting cold while I waited to pay...and with no tray at that! So you are a better, or at least more forgiving, woman than me.
  That said, I did have to smile at the tortillas vs flatbread part of your rant. To me, what you describe IS in fact 'flatbread'. To get something akin to a pita made of flour when I ordered a 'taco' would drive me even more crazy than the setup drove you....(although, granted, there is no way most corn tortillas would have held up to the 'pile it on' treatment you describe)....
  Permalink | Reply
  
  By susancinsf on May 13, 2009 02:11 PM
  1. re: susancinsf
    The Marin IJ review had a picture of the tacos and I giggled when I saw them again.
    And yep, looking at that photo I see lettuce and tomato bits in there. I wasn't hallucinating.
    The thing with the tortillas is that they tasted like flour tortillas rather than pita. It was just that when they were sliced into wedges, you could pull each side apart. It isn't thick enough to stuff with anything ... though who knows what their plans are for their special flatbread combos.
    I meant to say in my post the order was right to left. For example, Branagan's in Berkeley and most places move the line in a different direction.
    If you stand back and look at the signboards on the wall, they are correct order ...
    Starting on the left
    - Appetizers
    - Salads
    - Meat
    - Option of burrito etc
    But when in line you are reading them in opposite order. There just is this disconnect for me on putting stuff together.
    
    Permalink | Reply
    
    By rworange on May 13, 2009 03:24 PM

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Novato: Sonoma Latina Grill - Fresh, local, organic, healthy Mexican food with meat grilled over wood?

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