Recognized as a Les Dames d’Escoffier Scholar, Ángela (pronounced AHN-HEH-LA) Ortez-Zarate has been working in Seattle kitchens over the past half dozen years. During that time, she was the Executive Chef at Brimmer & Heeltap and did a stint as a guest chef instructor for the Tom Douglas Summer Camp Series.

Ortez-Zarate is currently the Director of Quick Service Development for Mama Group where she also manages Mamnoon Street and street eats in downtown Seattle.

As workers head back to the office and cruise ships passengers disembark, street eats is an inviting and efficient stop to grab a quick bite of classic Middle Eastern fare.

We recently ran into Ángela at an opening for street eats in South Lake Union, where she and her team have been playing with various Levantine-Mex flavor combinations. She shares the recipe below that highlights that continued exploration.

Ortez-Zarate highly recommends using this salsa on steak tacos or on pita bread with some labneh.

Za’atar-Poblano Salsa

Ingredients:

3 tablespoon grapeseed oil
1 ½ cups leeks (diced)
1 cup poblano peppers (charred,cleaned and minced)
½ cup apple cider vinegar
2-3 tablespoons honey
¾ cup cilantro (minced)
⅓ cup za’atar spice blend

Heat a skillet to medium heat.

Saute leeks with oil at medium-high heat until translucent. Remove from pan, set aside.

In the same pan, toss in peppers and za’atar. Cook on medium-high until fragrant. Remove from pan, set aside.

In a medium bowl, whisk vinegar and honey until combined. Stir in leeks, pepper mixture, cilantro and salt to taste.

If you are looking for an inspired cocktail to complete your evening, check out Cocktail Hour with Jermaine Whitehead.