La Cabaña Seattle
Central American restaurant · Bitter Lake ·
Central American specialties, pupusas, grilled meats, and fried chicken
Central American specialties, pupusas, grilled meats, and fried chicken
"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, but it’s not just a busy catch-all. Their multi-cuisine lineup prioritizes quality as much as quantity—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. And plump shrimp sauteed with onions and peppers rival the city’s top seafood giants. 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." - aimee rizzo, kayla sager riley
"If you’re in the mood for Central American food but that’s as far as you’ve gotten, La Cabaña in Greenwood serves Honduran, Salvadoran, Costa Rican, Nicaraguan, and Guatemalan dishes. And their multi-cuisine menu prioritizes quality just as much as quantity. For starters, the pupusas are the city’s greatest, stuffed with sticky cheese and add-ins like chicharron or black bean cut with tangy curtido. Tender pork-filled tamales are winners, too. But it’s impossible to leave this tiny little dining room without the Honduran pollo frito, a battered quarter-chicken deep-fried and drizzled with a sweet tangy dressing that puts a burger’s “special” sauce to shame." - aimee rizzo, gabe guarente
"If you’re in the mood for Central American food but that’s as far as you’ve gotten, La Cabaña in Greenwood serves Honduran, Salvadoran, Costa Rican, Nicaraguan, and Guatemalan dishes. And their multi-cuisine menu prioritizes quality just as much as quantity. For starters, the pupusas are the city’s greatest, stuffed with sticky cheese and add-ins like chicharron or black bean cut with tangy curtido. Tender pork-filled tamales are winners, too. But it’s impossible to leave this tiny little dining room without the Honduran pollo frito, a battered quarter-chicken deep-fried and drizzled with a sweet tangy dressing that puts a burger’s “special” sauce to shame." - aimee rizzo, gabe guarente
"No, they’re not delicious paperweights. They’re La Cabaña’s pastelitos. And despite being physically rock-solid, there’s nothing dry about these dense masa packages, whether you order yours with fluffy potato, ground beef, or shredded chicken. Our preference is to engineer a franken-filling by spooning melty black bean-immersed cheese from a rogue pupusa into a sawed-open potato pastelito. We’re innovating over here, and you can, too." - aimee rizzo, gabe guarente, carlo mantuano
"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
