I Pinto, therefore, Cayenne

One of the baristas at my favorite coffee shop asked me what my six favorite restaurants are. "I like to ask foodies that. Because sometimes they pick really nice places, and sometimes they pick total dives."

It took me awhile to think of my favorites, and she's right -- some of the places where I like to eat have really fabulous food. And some are total dives. I don't really love eating out; I'm happier at home, because I love to cook and I make food to my precise specifications. Eating out is something I do because other people like it, or because I need to get out of the house.

I realize this is tantamount to blasphemy.

But there are places where I love to go. One such place is La Cocina Santiago on Broadway here in Seattle. I gave up on finding authentic Mexican food back when I left California, and La Cocina hardly brings back taste memories from my childhood. No, this place is largely comfort food for me -- plates with too much cheese, soft flour tortillas. I love the lighting, too, and the waiters who remember me and speak to me in simple Spanish. And there's one thing on their menu that I really do enjoy, one thing that inspired me to come home and make it myself: shrimp tacos.

My shrimp tacos are totally different than the ones you can order at La Cocina. But mine are still pretty delicious.

Shrimp and Black Bean Tacos

makes 6 tacos

2 Tbsps olive oil
10-12 cloves garlic, minced or finely chopped
1/2 cup chopped white onion
1-1/2 or 2 pounds peeled shrimp, tail off
1 15oz can black beans
juice from 1/2 lemon
juice from 1/2 lime
pepper, to taste
salt, to taste
red pepper flakes, to taste
1 small avocado, cubed
1 small to medium tomato, cubed
1/2 cup finely chopped cilantro
cheddar cheese
sour cream
6 soft taco sized flour tortillas

Heat the oil in a skillet on medium. Add the garlic and onions and saute until softened, about 2 minutes. Now add the shrimp and saute until cooked -- the shrimp should be thoroughly pink -- about 5-6 minutes. Turn the heat down to medium-low and add the black beans, the lemon juice, and the lime juice. Season to your liking with pepper, salt, and red pepper flakes, and continue to cook until the beans are warm.

Now assemble the tacos. Spoon the shrimp-bean mixture into the warmed tortillas, and garnish with avocado, tomatoes, cheddar cheese, and sour cream. Serve.