Watershed Tacos {Plus, Seattle’s Best Place to Buy Carne Asada}


Watershed Breakfast Tacos

Some couples go to counseling. And some couples go on weekly date nights. We go to Watershed.

We go to drink a little, eat a little, and kiss a lot. We dance on the hillside in a sweaty, sunscreen-coated mess. Because there’s something about three straight days of country music that makes you want to say ‘Yee Yee’ to your honeybee all night long. 

We probably won’t always be able to go. We missed the first year and we’re likely to miss next. Life happens. Folks have weddings. Bachelorette and bachelor parties are thrown. Sometimes, Watershed just isn’t possible. And that’s okay.

It may sound like the only time we spend together is grass-stomping to Brad Paisley. It’s not. But it’s one of our favorites.

Watershed Tacos with Corona on a Yeti

Garrett’s ‘art direction’ for this picture: Make sure you get the Yeti in there.

Not because it’s always perfect. (We’ve had a drink-infused squabble here and there.) Not because it’s all roses and comfort and easy. (It takes over two full days to prep and then unpack!)

It’s our favorite because it’s good. Because at the end of it there is happiness that radiates through me, through Garrett — through us. And if that’s not worth the occasional bout of heat rash — I don’t know what is.

Plus, I gotta think we’re onto something. Because halfway down the hill, to the left of the center speakers, you’ll find Carol and Jim. (Names may be miss-remembered, for which I take no responsibility.)

They’re a little older than most of the crowd. A little grayer. A little slower moving up and down the hill. But when the bands start playing, they shake it just as hard — lovin’ on one another the same way they have been for the last 48 years.

I asked Carol what the secret is to such a long and happy marriage. “You keep dancing and you keep saying I love you,” she told me.

So Honeybee, here’s to a lifetime of grass stomping, ass shaking, and lovemaking. Here’s to always finding moments for those love-struck, sun-drunk, country-loaded kisses. Here’s to us — the good, the bad, and the sweat-covered.

“La Chiquita” Latin Market (aka the best place to buy carne asada in Seattle)

What follows isn’t a recipe so much as a recommendation for all those in the Seattle area. One of our go-to Watershed meals is carne asada tacos. While my brother makes a fair point that it’d cost less to make my own, this Renton mart makes a darn good carne asada at a reasonable price.

Picking up a pound or two simplifies the process, a necessity when you’re also making Broccoli Salad, Butternut Squash and Kale Salad, fruit salad, Black Bean and Corn Salad and all the fixings for eggs with sausage and peppers and….just soo much food.

(Remember how I said we eat a little? I lied.)

When you order the carne asada, make sure you request it ‘prepared.’ This means they’ll add the marinade to the bag, rather than just selling you the meat.

Also, peruse the rest of the offerings. There are often handmade tamales. (The pork ones are AMAZING!) There are a variety of fresh salsas and cuts of meat you don’t see at more conventional grocery stores. If you aren’t sure about something in the case – ask! The butchers don’t speak perfect English, but it’s more than enough for a gringo like me to understand. And they’re really happy you’re there. No one has ever made me feel stupid for not knowing what’s what.

Watershed Tacos

Serves 4 (or 1 normal human and 1 Garrett)

All toppings are optional and can be added to/or removed as desired. We’ll often include bell peppers and avocado. This was the first year we also turned them into breakfast tacos (a solid decision). All you need is to scramble a few eggs. If you’re adding eggs, you don’t need quite as much meat or you can share with your neighbors (always a solid decision).

1 jalapeno, seeded and sliced
1 onion, skinned and sliced
2 TBS olive oil
Salt and pepper to taste
1lb carne asada
Salsa
Shredded cheese
5 tortillas

Add jalapeno, onion and olive oil to a medium skillet. Season with salt and pepper to taste. Sauté over medium heat until peppers are soft.

Grill carne asada so it’s cooked through. (If only takes 3 – 4 minutes because it’s so thin.) Cut into slices. Warm tortillas on the hot grill. Assemble tacos with desired toppings. Eat immediately.






About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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