Rancho Bravo
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posted on
Sun, Apr 19, 2009 10:49 PM
last updated on
Tue, Aug 04, 2009 12:21 PM
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| This is one of my favorite places to get cheap food in the neighborhood. I've ordered the veggie quesadilla and burrito and both come with big chunks of roasted veggies. I eat here at least once every two weeks or so. | |
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| Delish. Great little spot to have on the Hill. Big fan indeed! | |
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| I'm so happy to have good basic cheap mexican food that I can walk to. No, it's not gourmet, but that's not the point. Added bonus: they offer fish as a meat option, which you don't often find at a standard taco bus. We took our kids there last night and they gobbled down their quesadillas and fought over the last scraps of beans and rice. | |
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| I agree with Finish Tag -- the tacos were good (not great) and the burritos were downright bad. Mushy rice mixed with bland beans, not enough sour cream and meat. Best bet were the pork tacos with spicy red sauce, but for my money I'm heading to Chipotle (gasp!) | |
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I have had great tacos here, and I love that we finally have something resembling cheap non-chain street food on that end of the hill. But the burritos, BOTH TIMES, were horrible. They have no butts. A burrito has to have a butt end, and a non-butt end. And this was a loosely wrapped, not even that great, soggy lump. |
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Yes, these are authentic tacos ... 2 soft corn tortillas, heated on a griddle, with your choice of meat inside and a sprinkle of onions and cilantro. That's sadly rare in Seattle. But they're hardly worth all this fuss. My carnitas was flavorless, dry, and chewy - which is unpardonable. It's really easy to make carnitas. Try this out at home, then have a carnitas taco at Rancho Bravo and tell me whether they are worth anything more than 3 stars: 1) cut up a big hunk of pork shoulder (aka pork butt) into 1-2" cubes 2) put in a heavy pot and pour enough coke and beer over it to cover 3) stir anything else tasty that you want (1 teaspoon salt per lb of meat, 1 Tbsp chili powder per lb of meat, an onion coarsely chopped, one chipotle pepper per lb of meat, etc.) 4) bring to a boil, cover, then put in a low oven (~250 degrees) for ~3 hours, until the meat is fork tender 5) take a piece of meat out, break it into bite size chunks, and brown them in a hot pan, fold it up into a couple of soft corn tortillas and sprinkle with some finely chopped onion/cilantro and some Tapatio. 6) eat |
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No more driving to Lynwood or Kent. Muchos Gracias, Rancho Brava, for giving me one more reason to never leave the hill. |
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| All the hipsters 'turning cartwheels on their blogs' are reacting to something real. The delicious tacos are cheap and muy autentico and, yes, might just be the best thing that has happened to Capitol Hill in years. | |
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