Seattle Day 2

We got up and go ready right away so we could stop and get coffee and a little morning snack. I can't remember the bakery we went to but they had a great cappuccino and some pretty good french onion soup (all savory breakfast for me). Some girls that were behind the counter were bitches, so maybe that's why I didn't remember the name.

We were debating back and forth about going up the Space Needle, since tickets were 20 bucks an adult and I felt like you could stand up on a mountain top for the same effect. With some persistence from Danzig and the thought that we had already spent a shit load of money thus far so whats another 20 bucks, we decided for it. The space needle is a 5 minute walk from our hotel, which was awesome. It was busy but the line moved very fast.

Going up the elevator scared the crap out of me which I knew it would, since the elevator shaft is all clear glass. I was still freaked out walking around up top, but I am glad we went and experienced such an awesome view and can finally saw we've been to the space needle.

 We then went to 'Salumi' for lunch. Salumi is a very popular, small, crammed packed, line out the door, deli that serves only house cured meats. There menu of meats you can order to take home is intense. I ordered a Mole sandwich, which had salami and chocolate sauce and came on a homemade Italian bread. It was very delicious, but we did wait in line for an hour and I wish the sandwich was able to have had veggies on it because it seemed like I was eating mostly bread.

We then went to see Batman: Dark Knight Rises on the Imax. It would BADASS. I wanted to see it twice: the whole movie my eyes were glued to the screen.

For dinner we vouched for Mexican. Surprisingly we hadn't had it the whole trip. Mind you I've planned at least 75% of our vacations culinary experience around Urbanspoon, for the last time, and I came up with this restaurant called "La Carta de Oaxaca". The place was small like every other restaurant and the place was so loud you had to shout at the waiter who can hardly speak English....and I would definetly go back again. I ordered the carne asada. We had to order chips as extra but they had this neat little salsa bar on the opposite site of the 'line' that had at least 6 different salsas. They weren't just tex-mex or white people salsa either: they resembled much of what I've had my Hispanic cook bring into work to share. Since the kitchen was open and sort of the centerpiece for the restaurant, I was able to sit and watch a little Hispanic woman slap tortillas back and forth.

Carne Asada

My mouth is watering just thinking about the experience.This is how Mexican food is really cooked in the comfort of their homes, and there is usually a woman behind it. It is so customary for the man to be cooking in the restaurants and the woman at home. I see now that the culinary world has not only revolutionized to make room in the restaurants for woman to cook (okay, we might have shoved our way in a little bit), but done so for not only American born citizens but others with cultural barriers. Thumbs up Seattle!

Salsa Barracha

Salsa Borracha, a.k.a. drunk salsa-is fabulous with Tacos Asada. Let me just point out that it pisses me off when my computers spell check tells me that Spanish words do not exist. Anyways, i had the pleasure of learning a few salsa recipes from a coworker's brother who is Hispanic. I was a little edgy about posting the recipe out of respect and have tweaked it a little, and also realized how many similar salsa borracha recipes there are across the internet.

It's all very simple.
4 romas
1 small yellow onion
4 jalapenos
Handful of cilantro
cumin
T lime juice
Mexican beer (1 cup of so)

Cut the tops off the jalapenos and tomatoes and place them in a skillet with half a cup of water. Add half of the yellow onion and cook on medium until everything is mostly tender. Drain most of the water out (reserving about 1/4 cup), and put all into a food processor. Add about 3/4 of the cilantro, lime, tsp cumin, salt, and pepper. Pulse the ingredients and slowly add the Mexican beer to consistency (you don't want it too watered down). If the color is pale you might need more cilantro, or if the taste is too bland more jalapenos. Take the rest of the cilantro and onion and chop it, using it as a garnish for the salsa.

Tacos Asada

I have yet to discover the authentic art of making homemade tortillas. If you are lucky enough to live near a place that sells fresh handmade tortillas then you are lucky! However i live in the middle of nowhere, and ready to use tortillas from the grocery store is as good as it gets until i venture more into the unknown.

4-5 steaks (petite sirloin is what i used)
5 medium chipotle peppers
4 cloves garlic
1 shallot
1/2 cup orange juice
1 cup vegetable oil
1/2 tsp cumin
1/4 tsp salt pepper
2 T cilantro

1. slice peppers lengthwise, getting most of the seeds out. Simmer them in water until they are tender. (Unless they are canned and already cooked).
2. put all the ingredients (besides steaks) in a food processor and blend. Cover the steaks in the marinade and let them sit in the refrigerator for a couple of hours.

Tacos:

marinated steak
1/2 red onion
1 Large Anaheim or Priscilla Pepper
grated Mexican cheese
salsa (Salsa Borracha recipe follows)
chopped cilantro for garnish
white corn tortillas

1. Grill the pepper until completely charred and you can peel the skin off. Grill the steaks, meanwhile julienne slice the pepper and the red onion. Wrap the red onion in foil and also throw on the grill.
2. Fill a skillet with an inch deep of oil. Heat on medium.
3. Once the steaks are done, cut them into thin slices. Put the tortillas in the oil for 5 seconds on each side. Sprinkle with cheese immediately, and then top with the rest of the ingredients. Enjoy!!!