Streamlined design set to tackle rising construction demand

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.

Streamlined design set to tackle rising construction demand

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.)

Streamlined design set to tackle rising construction demand

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.

Streamlined design set to tackle rising construction demand

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.