Authentic Mexican

in Seattle, Washington

“When the Chávez family emigrated from Durango to Seattle they brought the family recipes with them. Lucky Seattle. We’re talking carne deshebrada tacos, loaded with moist braised short rib meat piqued with dried peppers and topped with the frothy tomatillo-avocado salsa. Guacamole served upon the crispy and slightly charred corn cake, totopo, which Chávez imports from Oaxaca and which taste like the earthen love child of popcorn and corn nuts. And, oh, chile en nogada: a plump poblano stuffed with a meat and fruity walnut mixture that is surely the most complex set of flavors you’ll ever wash down with mescal. All within a room decorated to simple, classy specs. . .”

  • Editorial Credit: Seattle Met
A Seattle Restaurant of the Year Winner


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