"After five years as a food truck, El Cabrito became a brick-and mortar-restaurant in Burien’s Ambaum Boulevard in 2019. Owner Leticia Sánchez started making moles with her grandmother in Oaxaca when she was five years old, and the years of experience show in the expertly balanced mole coloradito that pools around her pork enchiladas, and in dishes like the molotes (fried masa dumplings filled with potato and chorizo), drowned in smoky morita pepper and avocado salsas, all served on brightly hued ceramics. Sanchez also serves weekly specials like rockfish ceviche, and banana leaf green mole tamales are available during the winter. There’s a few indoor seats at El Cabrito and a few tables on a covered patio behind the restaurant." - Harry Cheadle, Charlie Lahud-Zahner, Eater Staff
