FlavBlog

This summer we’ve been treated to great tacos at Tako Truk and just last night we enjoyed a repeat of Kye Soon Hong and Eric Vigessa’s outstanding Korean Tacos on Eric and Dawn Wright’s patio (see Gourmet’s recipe and post about the Korean tacos by Matthew-Amster Burton which we missed the first time, and blog post via Rebekah Denn).  Tacos can be fun to make, so differently construed, and be filled with great flavor combos and textures, so I checked out “Tacos,” by Mark Miller at the public library (after an NPR recommendation). A quick perusing and I know we are going to love this cookbook. Rarely, do I buy a cookbook without testing out a few recipes first, but this could be the cookbook for the year and it’s only August. Even before we’ve cooked anything, we are salivating at the 75 options of tacos filled with things like squash blossoms, nopales, wild mushrooms, duck, squid, pork, bacon, or even elk. (Not sure where I can find elk meat in Seattle, but I am sure I could order some).

Saturday midday, we drove to a Pike’s Market, University Market, and Whole Foods to collect all the items we needed. I don’t think I have ever purchased as many dried or fresh chilies in one day as we did yesterday. Our car was filled with the hot spicy scent of capsicum for several hours. Fortunately, Seattle has the true gem when it comes to the purchase of bulk spices, World Spice Merchants. Any spice you want or don’t know you want, they will have it or they will recommend a place to get it. I needed a “few” spices so I created the list and passed it along to the merchants to prepare! My list for chilies included: Ancho, Chipotle, Guajillo, New Mexico, Passilla Negro, and Pasilla de Oaxaca whole and a few more were grounded or flaked. While we waited for the packaging of the spices we headed to El Mercado Latino, a small grocery near Pike’s Market. Surprisingly, we bought all the Mexican ingredients we needed: corn tortillas, queso oaxaca, expazote, and crema Mexicano. Next stop Tonnemaker Family Orchard, at the University District’s farmer’s market. By far, the Tonnemaker Family have the largest selection of fresh chilies and peppers I have ever seen in an open market. Their collection ranges from the hottest to mildest varieties. Vibrant colors of reds, orange, green and yellow overflow the white boxes, small medium and large sizes to choose from. I walked away with 10 different chilies and peppers totaling only a few dollars. Close to the University farmer’s market we usually swing by University Seafood and Poultry for their “fresh-fresh” wild local St. Jude albacore tuna . OMG…we feel this is the best tuna we have had all summer and for $6.95 lb, it’s a steal. The rest of the supplies were from other vendors at the farmer’s market or via Whole Foods.

The menu is now set for the week and we will report on the highlights at the end.

• Bacon, Eggs, Red Chile, and Honey Taco
• Squash Blossoms with Green Chilies and Cheese
• Seared Tuna Taco
• Sonoran Chicken with Nopales Taco
• Classic Ground Beef with Guajillo Chile
• Accompaniments include Tomatillo-Avocado Sauce, Mexican Crema, Roasted Pineapple-Habanero Chile Salsa,  and Salsa Fresca

After visiting Portland in July where we went on a food craze through the city tasting several great dishes right from street carts we were both excited to hear that Tako Truk was just down a little ways from Capitol Hill on Eastlake, set up in the evenings toward weekends out of the 14 Carrot Cafe.  Tako Truk is run by Cormac Mahoney, formerly of Sitka and Spruce (across the street).  We have visited Tako Truk twice.  The first time they didn’t have any of their signature taco (TakoTaco) left when we arrived later in the evening so we went again; and because we heard that they change up the other taco selections frequently.

Tako Truk is open Thursday through Saturday from 6pm to 12am ,give or take a few minutes, but they usually are all out of tacos by 10pm.  (Cash Only!).  You can bundle the taco order, 3 for $5 or buy them solo.  5-7 of them for two keeps us happy.  Tako Truk is in many ways even more simple than a street cart, in that they have no “truk” , except for a plastic toy and a make shift podium signed by visitors painted with their name.  Above hangs a small sign that says Tako Truk, easily missed if you aren’t looking carefully when you drive by.

-Vegetarian Taco

A sweet potato taco filled with a crunchy coleslaw containing two types of cabbage, and a curry-like spice.  This taco surprised me in flavor.  The soft sweet potatoes inside contrasted nicely with the crunchy texture of the green and red cabbage on top.  Again the taco has potent spice flavors which aren’t hidden like some tacos I’ve had.  We have also tried a curried eggplant with chickpeas that was decent, although not a memorable as the sweet potato option.

-Tako Taco

Tako Taco (Octopus)

Their signature taco is called the Tako Taco (Tako = Octopus), which is filled with carefully grilled Octopus, carmelized onions, yogurt, and a spicy red sauce containing chorizo flavor.  The tacos have a nice sourness from the yogurt, great sweetness from onion, grilled flavor and heat kick at the end.

-Pork Taco (Coco Piggy)

This was on the menu both times we visited, and we were glad it was.  Piggy is filled with coconut braised pork shoulder, pork fat and bits and topped with crispy fries (sometime pork rinds) to add a crunchy texture.  It was delicious on both occasions and consistently prepared each time we visited.

Left to Right: Sweet Potato, Beef, Coco Piggy

-Beef Taco

Again, they tend to change the contents of the beef choice frequently, but the one we had was excellent.  A slow braised rich shredded beef in a sweet spicy sauce accompanied by papaya.  The acid from the papaya, sweet and spicy beef, and crunch made for really fun bites.

-Chicken Taco

We’ve had two types of these.  The better one was  the Chicken Adobo.  The Adobo sauces tasted like others I’ve had, but a bit spicier which I liked.  This also has been known to be topped with tiny string-like fries which add a nice crunch.

For drinks at Tako Truk they have a nice lime drink, or you can take your tacos next door to Zoo bar if you fancy a pint of beer and a game of pool.  Tako Truk is a quick, cheap, and tasty spot.  I wish Seattle had more creative cheap food spots like Tako Truk.  I always say this, but when you go to Portland and walk the streets, sampling from cart after cart of food stuffing your belly silly, you’ll understand.  The Tako Truk was allegedly a summer experiment, and might not be around for too long.  That would be a loss for Seattle’s growing street food scene, so we’re hoping that they can find a permanent spot, or simply continue the good thing they have going with Carrot 14.

TAKO TRUK

2305 Eastlake Ave E

Seattle, WA 98102