This is takeout only because dine-in is not an option.

This is takeout only because dine-in is not an option.

This is takeout only because dine-in is not an option.

Outside dining only.

Outside dining only.

From the “Fresh & Natural Food Truck”. Picadillo is a traditional dish in many Latin American countries and the Philippines. It is made with ground beef, tomatoes, raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes.

This is takeout only because dine-in is not an option. Some assembly required.

I like the roast ducks here because they are leaner than most other places.

From the “Care Package Menu”. Outside dining only due to COVID-19 Pandemic Health Protocols.

Outside dining only.

This is takeout only because dine-in is not an option.

Oden is a type of nabemono, consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.

Outside dining only. Zen Ramen — Wheat noodle with koshi in a light umami broth made with vegan dashi (kombu, shiitake), and white say sauce. Topped with shiitake, nori, carrots, inari (fried sweet tofu), fried kale, baby spinach and goji berries. Aburi Chashu — Flame-torched pork belly with sesame and sriracha.

Pink Habutai Pink mochi with smooth white lima beans Kinako Mochi with smooth red beans and sprinkled with soybean flour Habutai White mochi with smooth red beans Yomogi Green mochi with whole red beans

Outside dining only.

This is takeout only because dine-in is not an option.

From the “Fresh & Natural Food Truck”.

From the “Fresh & Natural Food Truck”.

Outside dining only.

This is takeout only because dine-in is not an option.

Outside dining only.

From the “Fresh & Natural Food Truck”. Menudo, also known as pancita or mole de panza, is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base. It shares a name with a stew from the Philippines made with pork and pork liver. Hominy, lime, onions, and oregano are used to season the broth. The particular version that I am eating is made with beef. Still tasty, but I normally like beef tripe in the other menudo dishes.

From a “Ghost Kitchen” at 60 Morris Street in San Francisco. This is takeout only because dine-in is not an option.

Outside dining only.

From the “Fresh & Natural Food Truck”.