, which is often treated as a fruit, goes as well in savory dishes as it does in sweet ones — whether.
chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce.plus 1/2 teaspoon kosher salt, divided, plus more to taste.
plus 1/4 teaspoon black pepper, divided.Granulated sugar, to taste.8. bone-in pork rib chops, cut 1 to 1½ inches thick.
Flaky sea salt, to taste.Heat 1 tablespoon oil in a large saucepan over medium.
Add shallot and chopped thyme; cook, stirring often, until softened, about 3 minutes.
Add wine, and bring to a simmer over medium.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.Los Agaves, however, wins our nomination for its execution of casual modern Mexican flavors..