"Faloodeh and baklava aren’t the first dishes that spring to mind when one thinks of Mexican cuisine for pretty obvious reasons. But Movida in SoMa writes menus weaving Persian fare into the mix, with dishes like agua chile with Persian cucumbers and pomegranate chicken tostadas as the result. Co-owner Bobby Marhamat grew up in Nebraska as a Persian American working in his parents' Mexican restaurants; maybe serving chile relleno with basmati rice and lamb koobideh tacos someday was inevitable." - Paolo Bicchieri, Eater Staff
Movida