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El Cabrito
Oaxacan
The mole coloradito here comes from a recipe the chef started learning from her grandmother in Oaxaca at age five, and that kind of timeline tends to show. This is a small Oaxacan restaurant in Burien, colorful ceramics on every table, a handful of seats inside and a covered patio out back. The molotes, fried masa dumplings buried under smoky morita and avocado salsa, are a good reason to arrive hungry.
The awards strongest first
One number, weighted & current 62
How we scoreThe dishes from the writeups
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Mole coloradito
“the expertly balanced mole coloradito that pools around pork enchiladas”
Eater -
Molotes
“the molotes (fried masa dumplings filled with potato and chorizo) drowned in smoky morita pepper and avocado salsas”
Eater -
Rockfish ceviche
“El Cabrito also serves specials like rockfish ceviche, tamales, and blue crab empanadas.”
Eater -
Blue crab empanadas
“El Cabrito also serves specials like rockfish ceviche, tamales, and blue crab empanadas.”
Eater
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