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.
We decided to walk from our area over to the Fisherman’s Market, which was quite a walk – but I felt I needed it after that gorge-session.
I didn’t venture to it this time, but in the Pike Place market, if you are approaching it from the Showbox theater… take a right into the meat vendor, look to your left a bit – and there’s a tiny little counter run by a Filipino family. Apparently the place has been in business since like – the 70’s or something. I had the privilege of eating there a few years back and was blown away. Try it if you’re by it.
We trekked back to the hotel after a few hours of wandering, then grabbed a cab closer to the area where Evan and Megan lived (today was the day before the wedding day by the way). At the rehearsal the night before, I remarked: “Ya know… it seems people always overlook music at a wedding. I think you guys really should have someone running the whole thing…. I could do it if you didn’t have anyone in mind.” Luckily they didn’t, and I was able to give my warm-up shot of being a wedding DJ. Much of the actual ceremonial procession music had been planned by to-be Bride and Groom – and it was carefully selected Fleet Foxes tracks – I practice the fade ups, downs, and cues nervously the night before twice with the wedding party… and I felt ready by the day of.
That morning, I made a few playlists (that are on my Spotify account: kiichichaosreigns): “Evan/Meg Wedding (Reception Order),” “Evan/Meg Wedding (Chill-er Music),” and the appropriately named, “Evan/Meg Wedding (Dance-*** Muzak).”
Evan recommended one of his personal favorites to have lunch at – so me and Ash made our way to El Camion, a Mexican food truck in a parking lot. This place was amazing. Just a few random tables with umbrellas, some trash cans, and the black truck, billowing it’s aroma of traditional Mexcian-specialties. We had: The Gorditas: Three thick handmade tortillas, covered with grilled onions, cotija cheese, salsa verde and avocado, three flavors: the Adobada, Chorizo, and Carne Asada; all guzzled down with a house-made Horchata. If I had to pick a favorite amongst the tortilla-style Mexicana, it would without a doubt be the Gordita. It’s like the traditional taco, just thicker – fried- a cake of goodness. Crispy, puffy, air-filled tortilla, The Chorizo was salty and perfect – the right amount of crisp and chew in the sausage; pulled apart and served in delicious-clumps. Carne Asada was done perfectly, the simple toppings went very well. Typically, the taco is onion, cilantro, meat, no cheese, lime, and two tortillas… with this Gordita, it was grilled onions and avocado slices – really a hearty vegetable combo. The adobada had a pleasant spice and was not unlike Al Pastor-style marinating.
Horchata can be made with several different ingredients ranging from almonds, rice, sesame seeds, or barley – I am not totally clear on what this home made Horchata was – but it was like a thin milkshake. Sweet, nutty, cool and refreshing. When I say thin milkshake – I mean that the texture was in between regular milk and a milkshake, leaning towards the former; exactly what was necessary during this unseasonably hot Northwest weather.
All in all, El Camion is a fantastic Mexican food truck.
For dinner, we were all to meet up at Staple and Fancy – something that the soon-to-be-wed couple swore would be the best meal of the whole trip. We were soon to find out.