At El Cabrito, the mole is everything - Review - Seattle - The Infatuation
"It’s easy to breeze right by this little shack on Ambaum Blvd., but you’d be missing out on a few excellent Oaxacan dishes if you do. The restaurant is mostly geared for takeout, but there’s a cozy wooden booth in the corner surrounded by colorful decor. We recommend sitting there for lunch and ordering any entree drenched in mole, like the pork enchiladas—the sauce has a silky texture, with just the right mix of smoky to sweet. We also like their taco selections, but you may want to skip the molotes, which are way too skimpy on the chorizo. Food Rundown Chips & Guacamole The chips are adequately salty, but there’s not much flavor to the guac. Molotes There’s a nice crispy casing on these little torpedoes, and the potatoes inside are cooked well. But there’s barely a fleck of chorizo among those mushed spuds, which is a huge bummer. Tacos Al Pastor The chicken is tender and the pineapple mixes well with the spice. There’s a kick, but not so much you’ll need to chug an horchata. Ribeye Tacos If these are among the daily specials, get them. The meat is super tender and bathes in a rich sauce. Pork Enchiladas With moist meat inside and a pool of fantastic mole surrounding it like a delicious moat, this is a must." - Gabe Guarente
