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La Tarasca
Michoacán
A sign on the door reads "We don't serve chips," which tells you plenty about La Tarasca before you sit down. This family-run Mexican restaurant in Centralia draws its recipes from Michoacán, where the signature move is carnitas, and the mole runs peppery and peanut-forward rather than Oaxacan-sweet. Every tortilla is made from scratch, and the extended family behind the counter treats the room with the kind of warmth that keeps regulars quiet about the place.
The awards strongest first
- Seattle Met The Best Restaurants in Washington State
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Carnitas
“specializes in Michoacán’s signature: supremely tender carnitas.”
Seattle Met -
Pickled carrots
“Instead, La Tarasca presents an introductory dish of pickled carrots and specializes in Michoacán’s signature: supremely tender carnitas.”
Seattle Met -
Mole
“A quarter chicken comes smothered in the region’s reddish mole, more peppery and peanut-filled than the famous style from Oaxaca.”
Seattle Met -
Adobada taco platter
“the kitchen still makes every tortilla, salsa, and adobada taco platter from scratch.”
Seattle Met
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