I had green chorizo with a poached egg from Soul Cocina for lunch.  This is not your abuelo's chorizo.  Made from Marin Sun Farms pork shoulder, chile, garlic, cilantro and (interestingly) cloves, this chorizo is less about pork parts dyed a bright shade of crimson than a pure sausage experience with all the subtlety and sumtuousness of a fine andouille. 

I had the good fortune to be in the right place at the right time to sample chef Roger Feely's creation at La Victoria bakery at 24th and Alabama.  This Mission District institution has been feeding the neighborhood authentic Pan Dulce since 1951.  However recently it has become the epicenter of the emerging trend of gourmet food carts, Feely's Soul Cocina being one of the most notable. 

Feely has been delighting palettes with his latin fusion cusisine for 8 years in San Francisco.  You need to check his facebook or twitter page to find when and where he is going to be next.  You can score yourself a free cooking class with the man if you volunteer to help cook with the kids in the Western Addition as well.  I say check it out.  You won't be dissappointed.