Alebrijes Kitchen
Mexican restaurant · Crown Hill
850 NW 85th St, Seattle, WA 98117
Highlights
Fiery salsa, chorizo queso fundido, carnitas, chipotle shrimp
Fiery salsa, chorizo queso fundido, carnitas, chipotle shrimp
"Even though it’s all happening in a snoozy dining room with just a few tables, the food at Alebrijes makes an otherwise catatonic Tuesday night straight-up defibrillated. This is not just the best Mexican spot in Seattle—it's also one of the best restaurants in town. There are pomegranate margaritas that the sole server will hop behind the bar to mix, chips straight from the fryer swiped through spicy avocado salsa, and chipotle-buttered shrimp that’ll clear out your sinuses faster than a tab of Claritin. Verde enchiladas are drenched in thick chunky tomatillo, textbook birria tacos are stuffed with pot roast-y beef, and the carnitas have a PG-13-level balance between sexy fat hunks and buttoned-up lean shreds." - aimee rizzo, kayla sager riley
"Seattle’s best Mexican restaurant is hiding in plain sight in Greenwood. Alebrijes Kitchen’s magic happens inside a snoozy dining room with just a handful of tables. And yet, each tortilla-wrapped gift at this place works together to makes a simple weeknight dinner feel like a national holiday. Fiery salsa sets the bar high, and chorizo-speckled queso fundido sets it even higher. Plump camarones mojo de ajo has us contemplating getting “chipotle butter” tattooed somewhere UV rays will never see. And then there’s the carnitas. All hail the city’s finest, with a scientifically precise balance between fat hunks and lean shreds. It's all done in an effortless way that’s free of pretension, and worthy of bopping in multiple times a week." - aimee rizzo, kayla sager riley
"This low-key Greenwood restaurant serves incredible Mexican food. And the gravitational pull of the carnitas—our favorite rendition in the city—is intense. Tortillas lock in soft shredded meat with enough pork fat to lubricate heavy machinery, but it’s not heavy by any means. Spoon on dollops of guacamole or salsa if you want, but you won’t need any of that." - kayla sager riley, gabe guarente, aimee rizzo
"Quitter’s remorse be damned—Alebrijes is the best place to feel overwhelmingly positive about the whole thing. There’s no better confirmation that you’re doing something right than tearing into chipotle-buttered shrimp, chips, and the city’s best carnitas, all in a space that’s effortlessly buzzy and fun. Diner glasses full of pomegranate margaritas sweeten the deal. This is a party, after all." - aimee rizzo
"The gravitational pull that Alebrijes Kitchen has on us is intense. In fact, if this Greenwood Mexican spot was our love interest in a movie, we’d chase after it in one of those kiss-me-in-the-rain scenes that waste way too much water. But Alebrijes is more than just the metaphorical heartthrob we’re using as a plot device. It’s a hiding-in-plain-sight place quietly serving incredible Mexican food. photo credit: Nate Watters The magic all happens inside a snoozy dining room with just a handful of tables. And yet, Alebrijes Kitchen’s lineup of tortilla-swaddled bangers zipping out of the kitchen makes an otherwise catatonic Tuesday straight-up defibrillated. Fiery tangerine-colored salsa sets the bar high, and then chorizo-speckled queso fundido sets it even higher. Plump camarones mojo de ajo has us contemplating getting “chipotle butter” tattooed somewhere UV rays will never see. And then there’s the carnitas. All hail the city’s finest, with a scientifically precise balance between fat hunks and lean shreds. photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters photo credit: Nate Watters What we appreciate most about Alebrijes are the details. The bottomless baskets of snappy chips. The depth of pink pomegranate in their house margarita. The beefy richness of the birria consomme. The care via rogue sauteed broccoli and carrots strewn around on the plate. Yeah, they’re about as necessary as dressing your car up as Rudolph The Red-Nosed Reindeer in December. But it’s the thought that counts, and Alebrijes has thought of everything. It's all done in a way that feels effortless, free of pretension, and worthy of bopping in multiple times a week. Prices are fair. You’re not rushed, and you’re also not forgotten about—even when there’s only one server, who is also the bartender, and the host. Glasses of water get refilled quicker than the rain machines on those film sets. Call us desperate all you want. We’ll gladly continue crawling back to Alebrijes Kitchen like a lovesick fool. Food Rundown photo credit: Nate Watters Chips & Salsa Milliseconds after you sit down a basket of warm tortilla chips and blended salsa hits the table. Depending on the night, said salsa will be bright green or orange with fire-roasted flecks. They’re both exemplary sources of acidity and heat, and have a sizable kick—so alert any spice-sensitive friends before they end up playing jalapeño seed roulette. Chorizo Fundido Molten cheese is molten cheese, so no surprises here—it’s going to be good. But Alebrijes’ sticky queso is a step above the rest. The mellow white sauce is equal parts stretchy and silky, and there are loads of toasty chorizo bits and pico de gallo to scoop onto a chip. photo credit: Nate Watters Camarones Mojo De Ajo Chipotles and butter join forces to sizzle teeny butterflied shrimp, and the result is a non-negotiable appetizer. Remember that aforementioned chorizo fundido? Make surf-and-turf nachos by plopping some shrimp on a queso-drenched chip. Note that you can (and should) also order the shrimp in taco form. photo credit: Nate Watters Salchicha Con Queso A split and charred hot link covered in melted queso, and served with corn tortillas. If you’re into the idea of cheesy sausage tacos, you’ll be into this, too. photo credit: Nate Watters Roasted Pork Tacos Alebrijes serves our favorite carnitas in the entire city. The tortillas lock in soft shredded meat with enough pork fat to lubricate heavy machinery. Spoon on dollops of guacamole or salsa if you want, but these tacos don’t need any of that. photo credit: Nate Watters Tacos Birria If you’re a birria fan, this is one for the books, full of cheese and braised beef. Our only complaint is that the meat can sometimes use a shake of salt, but that’s a problem easily solved by dunking in consomme. photo credit: Nate Watters Crab Syncronizada Verde This is a stack of tortillas packed with fresh Dungeness crab, cheese, and salsa verde—it’s proof that seafood and cheese can coexist in the same dish. And if you’re not into shellfish, there’s another just-as-great version with carne asada and ham. photo credit: Nate Watters Pollo Enchiladas Verde Much like the roasted pork, Alebrijes’ pulled chicken is juicy and holds its own when wrapped in delicate corn tortillas and topped with chunky tomatillo and a blanket of broiled cheese. Key Lime Pie You didn't come here to turn down a slab of key lime pie. Layers of graham cracker crust and bracingly tart custard are equally thick, and a crown of plain ol' canned whipped cream ties it all together." - Aimee Rizzo
