Named for the Spanish word for warrior, Casa Guerrero Mexican Restaurant battles hunger pangs with a menu of traditional south-of-the-border fare. Classic beef dishes such as carne asada and tampiqueña team juicy skirt steak with flavorful accouterments of fresh guacamole and pico de gallo, and chicken stalks appetites in a host of disguises including tacos, fajitas, and powdered wigs. The eatery's culinary crew also charbroils prawns and whole red snapper, accenting the seafood's sweetness with zesty, pepper-infused sauces. To quench thirsts, bartenders serve up fruity red sangria and concoct 16-ounce margaritas from just-squeezed lime juice.
Gallo de Oro's chefs know that not everyone can make a pilgrimage south of the border, but there’s no reason why they can’t eat like a local anyway. That’s why the chefs take such care with their sprawling menu of traditional Mexican cuisine. Marinated and grilled chicken, strips of top sirloin, or prawns with mushrooms mingle with green peppers and onions and are ready to be rolled into fajitas. The chefs’ other specialties include braised pork loin, arroz con pollo, and burritos stuffed with chicken, beef, veggies, and pork. In addition to daily meals, Gallo de Oro also hosts dancing and karaoke nights every Friday and Saturday, as customers gather and belt out their favorite renditions of the keyboard solo from “White Wedding.”
When Andrés Cárdenas Guitrón emigrated to the United States from Mexico, he landed his first job as a dishwasher. He worked his way up the ranks to a food preparer, a cook’s assistant, and a chef before finally opening up his own restaurant. At Mazatlan, he dishes out family recipes that include grilled chimichangas, crab enchiladas, and steak picado christened in a Spanish sauce.
It's not every day that an aroma can pose a question. Upon stepping into Plaza Garcia Family Mexican Restaurant, the smell of baking tortillas instantly compels diners to ask themselves: do I want to fill those steamy flour blankets with char-grilled beef, marinated chicken, or lime-infused shrimp? Wood-carved booths and colorful murals of adobe villages create an ideal backdrop for mulling over this important decision as diners snack on homemade chips and chunky pico de gallo. Once their gaze tapers off the lively décor and settles onto the menu, an overwhelming choice of enchiladas, fajitas, and other traditional entrees springs forth to lend a choice of beef, chicken, or seafood centerpieces. Meanwhile, margaritas splashed with racy tequilas mingle with other libations to give customers the courage to croon tortilla-themed love ballads during karaoke, which occurs every Saturday night at the Woodinville location.
At the PADI-certified Bubbles Below center, instructors help to illuminate the art of breathing under water for divers of all skill levels. Beginners can drop in for discover scuba lessons, which familiarize students with the fundamentals of safe diving. Certification programs prep more experienced practitioners for unassisted open-water plunges, and local dives invite advanced explorers to stop by, strap on some flippers, and get some practice for their next underwater board meeting.
A self-described example of the American dream, Jose “Pepe" Ramos came to the United States and through hard work achieved great professional success. He left his home in central Mexico back in 1973, shortly after the death of his father, in search of financial support for his mothers and brothers. He didn’t speak any English, but within two years ascended from dishwasher to cook to chef and, finally, to restaurateur, opening a small 24-seat eatery, Azteca Mexican Restaurant, in Burien.
Some four decades later—with help from his three brothers and his mother, Camerina—Jose is now at the helm of a 35-restaurant franchise, with locations sprinkled from the Pacific Northwest to Florida. Decadent Mexican feasts—such as enchiladas verdes, shrimp fajitas, and carne asada—are the bread and butter of his success, thanks to Camerina’s family recipes. Yet, the Ramos family doesn’t hesitate to introduce new-to-the-family favorites either; for instance, they marinate and bake seasoned lamb shanks to create Borrego Azteca, and conjure bowls of molcajete from sautéed chicken and beef. Best of all, the Ramos relieve thirsty gullets with signature margaritas muddled together from housemade citrus juices and the sap of fresh-squeezed tequila trees.