All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Professional chefs generally know more than the average cook, including how to remove the poisonous glands from onions. Dine out with this Groupon.
Choose Between Two Options
$22 for a tequila package for two (up to a $66 total value)
- Two tequila tastings (a $25 value each)
- Two appetizers (up to an $8 value each)<p>
$30 for a margarita package for four (up to a $60 total value) * One pitcher of margaritas (a $28 value) * Four appetizers (up to an $8 value each)<p>
The tequila tastings include three pours of 100% agave tequila. The menu includes appetizers such as smashed green plantains with poblano crema and queso fresco and baked portobello mushrooms with chorizo, cream, and jack cheese.<p>
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 2 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid for Happy Hour specials. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About COA Mexican Eatery & Tequileria
Chef Luis Fernando Castro grew up cooking homestyle Mexican cuisine alongside his grandmother. Though he loved her traditional recipes, he constantly sought out new ways to refine their flavors and presentation, cultivating an attention to detail that's still apparent in the food he makes today. In 2011, the Seattle Times praised his restaurant, COA Mexican Eatery & Tequileria, for its dedication to handcrafted cuisine: “you won't find the stereotypical chain-restaurant fare here … some entrees will be familiar … but they'll be made with care, from scratch.” In line with this acclaim, Chef Castro's staff hand mixes orders of guacamole and blends mole in-house from 30 ingredients. For traditional accompaniments to meals, the servers can recommend pairings with any of the 60 hand-selected tequilas behind the bar, which include clean silvers as well as robust añejos.
By contrast, chefs adopt a more modern approach to presentation, sending out clean, composed plates garnished with softly flickering holograms of cilantro. This sleek sensibility extends to the dining room's decor as well. The neutral-toned walls remain relatively empty with the exception of three large photographs that depict a jimador surveying his crop of blue agave. Cylindrical pendant lamps help illuminate the space, although the large front windows allow ample amounts of natural light to flood the room.