Afternoon Snack

Nosh Pit’s Afternoon Snack Break

We interrupt this workday to tantalize you with some delicious local treat. Today: tacos.

By Christopher Werner August 31, 2011

Tacos Chukis: “high quality and cooked fresh.”

Seattleites are quick to bemoan the state of Mexican food in this city, but they seem to have found a reliably authentic spot in Tacos Chukís. The newish restaurant is located in the 219 Broadway building that houses a handful of other ethnic eateries: Hana, Guanaco’s Tacos Pupuseria, Kimchi Bistro.

At Chukís (a Tijuana colloquialism for "good" or "cool") Roberto, "Beto," Salmerón and Virgilio, "Gilo," Hernández fry up corn tortillas then fill ’em with adobada pork and pineapple and nopales, grilled prickly pear cactus leaves. At $1.60 the eats are cheap but the ingredients are still "high quality and cooked fresh," wrote Joseph Gustav in a recent Seattle Met article.

Also noteworthy is how this little joint came to be. It’s a compelling story—it involves Salmerón biking 1,600 miles to his Mexican hometown, impressive even by cycle-psycho Seattle standards—and the reason Gustav wrote that article. You really should read it.

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