Calle Tacos & Tequila's menu describes itself as casually evolved Mexican food. The eatery's cooks don't try to reinvent the wheel, but rather add tasty twists to popular dishes. They spice up ceviche with mango, onion, cucumber, and serrano peppers, whose intense flavors surround Atlantic cod. They revolutionize familiar burritos simply by serving them wet, topping them with a layer of red-pepper sauce and sending them to tables by pushing them down a slip 'n' slide. The same philosophy behind the food extends to the drinks. For example, the signature Callerita combines pure agave tequila with agave nectar and lime juice for a simple, three-ingredient interpretation of the classic drink.
Stretching across Skagit Valley since 1875, Lenning Farms has seen countless oats, grains, vegetables, and fruit grown and harvested on its land throughout five generations of hard work. The farm’s current operators, Todd and Bev Lenning, erected The Berry Barn more than 10 years ago to house their berry-related goods, then a new endeavor for the farm. The pair stocks the big red barn with dozens of varieties of fresh-picked berries—from strawberries to gooseberries to blueberries—14 types of fresh-baked pies, hand-dipped ice cream, and handmade gifts. To challenge and entertain their visitors, Todd and Bev constructed their mind-exercising hedge maze, which has grown to be one of the largest in North America, where customers search for different stations featuring facts about berries and Lenning Farms. Lenning Farms also has a rope maze available for younger guests.
SeaBear's crew has dedicated more than half a century to reeling in a variety of wild Alaskan salmon, flash-freezing a majority of their catches and shipping them on dry ice to maintain nutrients and flavor. SeaBear's signature smoked salmon gift boxes, on the other hand, arrive in the patented gold seal pouch, which can keep fillets fresh in their own juices for at least four years or until the next king-crab election.
Inspired by the marriage of Frida Kahlo and Diego Rivera—two Mexican artists with two very different aesthetics—brother-and-sister team Antonio and Rocio Pina opened Frida’s and filled its menu with a combination of classic Mexican fare and new, regional cuisine. Recipes on the ever-changing menu come from the Pinas’ frequent visits to Mexico. Chefs douse burritos and enchiladas with chipotle chilies and dark chocolate sauce. Chicken, steak, and seafood arrive at tables in a myriad of zesty dishes, and meat-free fare includes crepes stuffed with sautéed veggies. An outdoor patio offers ample sunshine during meals while the restaurant’s interior is decorated with dark-wood accents, decadent chandeliers, and jewel-toned seating which pay homage to the work of its namesake. In addition, a floor-to-ceiling display of more than 280 bottles of tequila, cognac, and wine divides the bar and dining room and can only be passed through via osmosis.