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Ole! Celebrate Cinco de May 2016 at Seattle’s Newest Mexican Restaurants

Ole! Celebrate Cinco de May 2016 at Seattle’s Newest Mexican Restaurants



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April showers bring May margaritas. Though Seattle is much closer to Canada than our south of the border neighbor, we are Cinco de Mayo pros thanks to our abundance of Mexican restaurants. Here are three new spots celebrating their first 5th of May.

Gracia
When the former chef of Matt’s in the Market opens a restaurant, you can bet the food will be fantastic. place. Grab a seat at the open kitchen’s gorgeous, tin-tile bar to try classic Mexican dishes like pozole verde, finger-lickin’ chicharonnes, barbacoa lamb tacos, and churros dipped in chocolate. Tortillas made from heirloom masa shows chef Gerl’s commitment to sustainable, artisanal ingredients. The bar slings agave versions of classic cocktails like a Negroni with Gran Centenario Plata or a French 75 with La Partida Blanco.

El Sirenito
In a space that once housed hungry diners waiting for a table at Fonda La Catrina, Gerogetown’s El Sirenito is now a dining destination. Like its big sister, El Sirenito serves Mexican fare, but specializes in mezcal and Spanish-influenced seafood. Over 50 bottles of tequila and 20 bottles of mezcal line the lengthy bar — the friendly barmen are happy to educate you on all things agave. Small plates include ceviche, grilled octopus with guajillo chile, clams & chorizo, and sardine & avocado montadito (Spanish-style crostini). The string-lit patio provides a simple, yet charming setting to indulge in quality Mexican fare.

Chávez
While working in Cantinetta’s kitchen, chef Gabriel Chávez’ cooked dishes from his homeland for staff meals and private events. The owners were so smitten with the authentic Mexican flavors they gave Chávez his own place. Inside the white-washed Capitol Hill space, gourmet tacos like shredded short rib desebrada and braised lamb borrego are the stars of the show. Tasty guacamole is available four different ways. Every reviewer, Yelper, and Instagrammer has raved about the chile en nogada — a pork, walnut, pomegranate, and apple stuffed Poblano pepper dish that is hard to find outside of Mexico. As is de rigueur for Mexican cantinas, the bar boasts tons of tequila and is one of the only spots in Seattle to find sangrita, a Mexico City shot of citrus, tomato, chile, and lime to sip with straight tequila.

For more Seattle dining and travel news, click here.


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


We are El Cholo

Alejandro Borquez pushes back from the dinner table and says to his beautiful young bride, Rosa,&rdquo You are such a good cook we should open up a restaurant&rdquo and one year later open The Sonora Cafe in a small storefront on Broadway and Santa Barbara Avenue (near the Coliseum).

A guest wanders in for dinner and while he is waiting for his dinner draws a figure of a man on the menu and calls him &ldquoEL CHOLO&rdquo. (In those days the name was given their field hands by the Spanish settlers in California). History is made when Alejandro likes the man and the name and immediately changes SONORA CAFE to EL CHOLO CAFE.

George Salisbury is eating dinner at EL CHOLO and meets the Borquez&rsquos daughter, Aurelia. They court, decide to marry and open their own EL CHOLO.

In a storefront at 11th and Western, they open EL CHOLO with 8 stools, 3 booths and a hot top stove on which they heat the tortillas on the top, melt the cheese enchiladas underneath. That stove is still on display in our lobby.

Joe Reina comes to work as a dishwasher. Shortly thereafter becomes head chef -a job that is to last 54 years and forever influence the Mexican restaurant industry.

Carmen Rocha joins EL CHOLO. She starts making a dish called &ldquonachos&rdquo that she made in her hometown of San Antonio. Again History is made.

Aurelia and George&rsquos son, Ron, opens our La Habra location making El Cholo a 3rd generation, family-owned restaurant.

A longtime guest one night says &ldquolet me show you how to make a great margarita.&rdquo Again history is made. Eventually, EL CHOLO becomes the world&rsquos largest user of Cuervo 1800 Tequila and the first to introduce premium ingredients in a margarita. George Salisbury transfers ownership to his son Ron.

4th and 5th generation now working at the restaurants!

El Cholo Santa Monica opens with the original neon sign hanging in the dining room.

El Cholo opens in Downtown Los Angeles across from Staples center & Nokia / LA Live. Our Filet Mignon Tacos are awarded Best Taco.

We open our 5th location in Anaheim Hills and celebrate 90 years!

Another El Cholo at the beach on PCH in Corona del Mar!!


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