Joanne Chang, Chef/Owner, Flour Bakery + Cafe.
Here, juicy lengua and crispy tripa are served alongside the more standard al pastor and chorizo; the latter two are especially flavorful.We recommend the steak burrito.
The tacos here are also very good, with the tortillas being a little larger than the standard street-style tacos.. Washington: Los Agaves, Seattle.Located in the bustle of Pike Place Market—which, despite its touristy vibe is filled with longtime Seattle businesses that locals still frequent—Los Agaves is a stone's throw from excellent croissants, Greek fare, and chowder galore.(The tell-tale line of the Pike Place Starbucks store nearby is recognizable and to be avoided.)
It's in this commotion that you'll find the most unexpectedly great Mexican-American food in Seattle.Right off the bat, we'll admit that these are not Mexico City-style street tacos or Durango-style burritos, the kind that are so ripe on the streets of Los Angeles.
To approximate that, you can head down south a couple miles to Rainier Valley, where you'll find a couple trucks set up along Rainier Avenue.
The fare at these particular trucks can be a bit greasy, due to meat that's cooked at too low of a temperature, and thus sits in its pool of oil—but it's still satisfying.Make the short rib stew.
In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions, and 2 tablespoons of the sesame oil.Add the ribs, turn to coat, and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole.
Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes.Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.
(Editor: Cordless Chargers)