The story of 1,274 different dishes that needed to be healthy, delivery-proof, cost-conscious, mass-producible—and oh yeah, delicious.
For years, 590 Van Ness Ave. in San Francisco was home to a restaurant in the Chevy’s Fresh Mex chain, and therefore full of food that was starchy, salty, served in overwhelming portions, and generally prepared without apparent regard to its impact on anyone’s health.
