AND THAT'S AMERICA IN A TACO SHELL:

Man on a mission to enlighten Seattleites about real tacos (HSIAO-CHING CHOU, Seattle Post -Iintelligencer)

At the Greek cafe where Alvaro Candela works as a server, the kitchen sometimes sets aside its baklava heritage to experiment with its hidden taco talent.

Candela is from Mexico City. Even though he works nights at Vios Cafe & Marketplace, where he serves family-style Greek dinners, he can't help injecting some salsa spirit into life at the Capitol Hill restaurant.

He grew up in a family of self-professed "taco freaks" who think nothing of driving more than an hour to let their taste buds confirm the latest rumor of a great taco.

"The taco," Candela says, "is not junk food." [...]

POTATO AND CREAM TACOS

* 8 large white potatoes, peeled
* 3 white onions
* 4 poblano chiles
* 2/3 cup corn or canola oil
* 1/2 quart heavy cream
* Tortillas for serving

Cut potatoes in half lengthwise, then slice into 1/4-inch-thick half-moon slices. Cut onions in half and slice.

Skin the poblanos by charring them directly over a flame or in the broiler. Put chiles in a plastic bag and seal. Let sit for a few minutes, then remove and the skin should come right off. Cut poblanos in half. Remove the seeds and ribs. Cut into julienne strips.

Heat oil in a large pan over medium heat. Add potatoes and fry until they're light brown. Add the onions to the potatoes and cook until onions are soft. Raise heat to high. Add the poblanos and stir to mix.

Add the cream. Let the mixture sizzle a bit. Turn heat to low and let cook for about 20 minutes. Add salt to taste.

Serve with warmed tortillas.

Recipe by Alvaro Candela

The Chinese journalist profiling the Mexican with a dream who works at the Greek joint....

Posted by Orrin Judd at May 3, 2006 8:29 AM