La Cabaña Seattle

La Cabaña serves Central American dishes that never miss - Review - Seattle - The Infatuation

"La Cabaña in Greenwood is Seattle’s undisputed champion of Central American food. This little roadside spot serves Honduran, Salvadoran, Costa Rican, Nicaraguan, and Guatemalan stuff on a menu that reads more like a social studies textbook, thanks to the pictured geographical outlines of each dish’s country of origin. But it’s not just a busy catch-all. Their multi-cuisine lineup prioritizes quality as much as quantity, and makes for one of the best casual weeknight dinners in Seattle. They don’t just achieve—they overachieve. photo credit: Brooke Fitts photo credit: Brooke Fitts Eating in the low-key, sports screen-accented dining room is not a big to-do—in fact, we can’t think of a better place to roll up looking like sweatsuit-enveloped garbage. And where La Cabaña lacks in bells and whistles, they make up for in well-executed simplicity. Their grilled meats are a masterclass in marination. Leopard-seared pupusas are packed with chicharron that fuses with sticky cheese to make a glorious pork paste. Plump shrimp sauteed with onions and peppers rival the city’s top seafood giants. But it’s impossible to leave without the Honduran pollo frito, a battered quarter-chicken drizzled with a sweet tangy dressing that puts a burger’s “special” sauce to shame. Be sure to show up when you have nowhere else to be—partly because La Cabaña’s pace is relaxed, and partly because you won’t ever want to rush a meal here. Food Rundown Pastelitos It’s a masa shell stuffed with fluffy potato or pulled chicken, then fried until rock-solid. Few reasons exist not to order a trio for the table. photo credit: Brooke Fitts Chicharron Pupusa There are no wrong answers with La Cabaña’s pupusas—we adore every last filling option that graces these masa pockets. But the chicharron is a step above the rest. photo credit: Brooke Fitts Chicharron Tamal A tamal is mandatory, and it’s no surprise that we’re fans of the chicharron version. The masa-to-meat ratio is nearly 1:1, with a stunning contrast of cakey corn and pork that falls apart when you look at it. photo credit: Brooke Fitts Pollo Asado A La Parrilla Alert the meal preppers and gym rats—chicken breast is no longer a guaranteed one-way ticket to Dullsville. The punchy grilled poultry retains impressive juiciness and salt content despite being flatter than most live performances of “The Star-Spangled Banner.” (Lady Gaga, you’re obviously exempt from this joke.) Pollo Frito We understand if you’d rather have that chicken deep-fried. Enter the pollo frito, breaded and shatteringly crispy with a heavy hand of sweet dressing. photo credit: Brooke Fitts Camerones Ranchero There’s not much going on here but a pile of prawns sauteed with onions, bell pepper, and tomatoes. And yet, the spicy red shrimp is so vibrant it tastes like each crustacean curl received sauce injections by a board-certified flavor practitioner. It’s proof that no clunkers are hiding at La Cabaña, even on the corners of the menu. photo credit: Brooke Fitts Bandeja Centroamericana If you’re really not sure where to start, this is a combination platter of some of La Cabaña’s greatest hits, and the most economical way to experience a little bit of everything. Just note that the pastelitos and pupusa default to potato and cheese, respectively." - Aimee Rizzo