Trago Mexican Kitchen

Mexican Restaurant
625 Black Lake Blvd. #530, Olympia, WA 98502 625 Black Lake Blvd. #530, Olympia Directions
+13603380515
This place has not been rated by customers.
72% of 107 customers recommended
This place is closed.

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Tips

Verified
Report | 2 months ago
Was a really good restaurant. But now is closed. We got our money back but I forgot to mark that was used.
Verified
Report | 11 months ago
Yummy food.
Verified
Report | 11 months ago
The food was really yummy and portions were plentiful. There was only one server for the entire restaurant, bar, and patio. He was working really hard to cover all the areas, but the layout of the restaurant makes it nearly impossible for him to provide a good level of customer service while running around throughout the entire restaurant taking care of customers.
Verified
Report | 11 months ago
The taco platillo was a little too spicy for my husband, but I loved the spiciness.
Verified
Report | 11 months ago
They have half off appetizers after 4pm and happy hour drinks and they do let you use the groupon discounts on those.
Verified
Report | 2 years ago
One waitress for the whole place is not enough!
Verified
Report | 2 years ago
Please give more choices for the salsas that go with the chips. The one you currently have is ok but kinda bland.
Verified
Report | 2 years ago
Please open one in Lacey!
Verified
Report | 2 years ago
After I purchased the Groupon, Trago added some rules to using it (can't use on Friday or Sat or during happy hour), that they did not specify on the groupn site. I probably would have only bought 1 instead of 2 had I known that. I was a little less than thrilled.
Verified
Report | 2 years ago
Good meal. I don't think it's fair that Trago posts a sign saying you can't use Groupons on the weekend when it doesn't say that on the voucher. Not sure I would have bought it if it did. Originally came in on a Friday, but had to leave and return on a Tuesday. That's not right.
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From Our Editors

When discussing his innovative Mexican dishes with a reporter from Northwest Military, Chef Michael Beierle explained, "I want to open people's eyes to what food can be." Seeking to shatter perceptions of Mexican cuisine as lackluster combinations of rice and beans or Chinese takeout furtively stuffed into a tortilla, the skilled chef folds fresh ingredients into a variety of authentic tacos, enchiladas, and tortas. He douses overstuffed burritos in zesty red and chili colorado sauces before sprinkling on fresh cheese and pico de gallo. To craft his specialty camarones al mojo de ajo, he saut?s plump gulf prawns with mushrooms, garlic, and white wine. For dessert, Michael drizzles creamy avocado cheesecake in strawberry-tequila sauce with a hint of roasted jalape?o.

Diners can enjoy their meals at high-top tables in the elegant dining room, their faces illuminated by the flicker of candles. Others can choose to curl up in cushy booths beneath the hushed glow of overhanging lights and fireflies working double shifts. Behind the handsome wood bar, bartenders fold top-shelf liquors into a variety of imaginative cocktails, including a margarita with real jalape?o and sangria with fresh fruit.

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Trago Mexican Kitchen

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