My name is Matthew Kiichi Heafy.
I create and perform music, eat (a lot) and drink (a bit), attempt to create visual art by means of photography, and try to coherently and accurately recite tales of my constant-state-of-motion, traveling around the globe by means of writing.
The priorities of my life are family, friends, food (and good booze that goes with that food), and music (yes – a distant third even for a professional musician).
It was family and friends that pushed me to take my passion for food (and incessant talking about food) to the next level by documenting some of the great things I get to consume on my many trips around the world. When that documentation starting creating something of a following – it soon became time to take that to the next level.
Gluttony In Seattle part III
Good Mexican food is something I don’t have in Orlando. I am not into gringo-Mex. I don’t know why traditional Mexican preparations have been so warped to appease the taste-buds of the standard American-pallete. I hope everyone who has really fantastic Mexican food where they live, really backs that place – tell your friends about it, go splurge some bucks there – let’s keep these culinary traditions alive. I am so completely in love with Mexican food, culture, drinks – it’s got to be one of my favorite styles of food on the globe.
For some reason, Seattle has a lot of really great Mexican food. As you’ve seen in parts I and II of this Seattle-bonanza, we have eaten our fair share of Mexican-food… there is much more to come.
Our hotel was slightly off the beaten path of the food spots in Ballard, so we had to make due with what was within walking distance – luckily for us, there was a really killer place, Citizen – very close. Citizen is very much so like something you’d expect to see in Seattle… a old building – bought and refurbished to still have the exposed duct-work-style loft, serving great coffee, with fashionable servers.
We start with coffee and juice – into my main: The Cowboy Egg Casserole. Layered corn tortilla, pork sausage, eggs, poblano, jalapeno peppers and cheese. Served with black beans, creme fraiche and their own pico de gallo. This was a cake. A monster portion of breakfast goodness. It was basically the Mexican/Seattle take on the breakfast casserole – a meaty chunk of a corn-cake featuring all those flavors and substances that just go so well together. One person alone shouldn’t be able to conquer that feat alone – but I had to. Filling. Great.