El Cabrito

"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

"After five years as a food truck, El Cabrito became a brick-and-mortar restaurant on Burien’s Ambaum Boulevard in 2019, with a few seats indoors and some covered tables on a back patio. Owner Leticia Sánchez started making moles with her grandmother in Oaxaca when she was five years old, and these years of experience show in dishes like the expertly balanced mole coloradito that pools around pork enchiladas and the molotes (fried masa dumplings filled with potato and chorizo) drowned in smoky morita pepper and avocado salsas, all presented on brightly hued ceramics. El Cabrito also serves specials like rockfish ceviche, tamales, and blue crab empanadas." - Eater Staff

"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

"Though this Burien treasure is better known for its Oaxacan specialties like mole and molotes, El Cabrito also serves up great tacos served simply with onions, cilantro, and smoky morita chili salsa. Protein options include asada, carnitas, al pastor with pineapple, roasted vegetables, and a particularly satisfying chicken mole taco." - Megan Hill, Jade Yamazaki Stewart, Mark DeJoy

"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