Marination Station

I honestly don't know how it took me so long to visit the Marination Station (it is located upstairs in the QFC complex at Broadway and Pike). I had read about and heard about their "sexy tofu" tacos and finally stopped by to give them a try.

The Marination Station is the brick and mortar sister of the Marination truck, which drive around town selling items from an unusual Korean/Mexican fused menu. The truly vegetarian choices are a little scant (they use shrimp paste in their often used kim chee, so if you don't mind shrimp paste the menu expands). I ordered two sexy tofu tacos (at $2.50 a piece, not quite in the realm of super inexpensive taco truck prices, but they really are in a whole different league), and am here to say that the hype was warrented!

The tofu was well marinated, lightly seared (not deep fried, awesome!), and on fresh warm tortillas with vinegary slaw, pickled jalapenos, onions and a creamy, garlicky, gingery sauce. I could have easilly doubled the size of this order and finished my plate.

The meat menu looked amazing too.

Taqueria El Asadero

This is the long-existing taco bus near the Genesee area Safeway on Rainier Ave. This place has its perks. To begin with, they will make vegetarian versions of most of their menu (and even have vegetarian tamales!) I ordered 3 vegetarian tacos and they were packed with rice, refried beans (likely including lard), cheese, iceberg lettuce and tomatoes. They tacos were very inexpensive.

Once you get your order, there are a few awesome things in the bus. For starters, Taqueria El Asadero still manages their salsa old-school style: in squeeze bottles scattered around the bus and on the outside tables where you help yourself to all you want. For a salsa lover such as myself, this is a real bonus. Second, the radishes, limes, and pickled jalapenos and carrots also exist in a "serve yourself" style dispensary. I love these additions to the taco, and it is very satisfying to have full access!

Pizza

This post is going to be kind of a tease, and I apologize for that. But this huge delicious pizza, with a thin chewy crust and tasty toppings, came from a secret pizza lair (appartment) where a dedicated pizza chef spends the weekends cranking out pizzas and selling them for a good price (cash only) to people who ring his doorbell. I love the fact that there is a person spending their Friday nights in their tiny steamy kitchen, perfecting their pizza-making passion by cranking out high quality pizza, selling it for a reasonable price, and making a few bucks in the process. 

Of course it makes me wonder what else is out there! No doubt in a city as full of food-oriented, creative, discerning, adventurous eaters as Seattle there must exist many little pseudo businesses where passionate cooks are experimenting and sharing the fruits of their labors.

(I would love to share the details of this delightful little pizza source, but am not going to at this point because I don't want to cause them any trouble.)