Huarachitos: Rising from the Ashes
The sun you see here was almost the only thing that survived a fire that destroyed our original restaurant in the neighborhood two years ago.
As tempting as it has been to give up, words like these from one kind Yelp reviewer have kept us focused on our dream of reopening:
“To the owners: The hardest thing about owning a restaurant is building and keeping loyal clientele… I saw your business expand and expand because we loved the food and the people. There was and still is nothing like it in Seattle. If you were to reopen, especially near the same neighborhood, ALL of your customers would come back… I love food and great restaurants and you are truly talented restauranteurs. DO NOT GIVE UP! We will support you!”
We are back because of you, and excited to share our beautiful new space with you. We wanted to give the neighborhood a gathering place that is nice and authentic, but unpretentious and FUN! It is truly a dream come true.
Meet the Chef, Jose Luis Pantiga-Flores
A native of a Mexico City restaurant family, Jose has been in the business all of his life and working in kitchens across Seattle for over a decade. His passion for fresh ingredients and traditional flavors combine with the excellence of his education at Le Cordon Bleu to create inspired, authentic dishes like Alambre, Carne Asada, Posole, birria (lamb), lengua (beef tongue), pollo (chicken), carnita (pork), chorizo (sausage), and Horchata. Oh, and don’t forget about Huarachitos, an oval shaped specialty that is reminiscent of little sandals or “huaraches,” and is made of thick corn tortillas and beans. The Seattle Times said of his cooking, “It is tempting to stick with the excellent tacos, but you may want to broaden your horizons for a kitchen that ushers out food bursting with flavor.”
It’s not just Jose’s cooking that has received recognition. He and his wife Ana earned the 2009 Entrepreneur of the Year award from the Rainier Valley Community Development Fund. To read more about Jose’s inspiration and background, click here to read an interview with the Seattle Weekly.