Price Scale

In the walk-up window space formerly home to Neon Taco (inside Capitol Hill bar Nacho Borracho), Ricardo Valdez fuses Mexico and the Pacific Northwest. At El Xolo, the corn comes from Central Mexico and is ground daily to make fresh tortillas, which are then filled with ingredients sourced largely from local farms: meat from Anderson Ranches in Oregon, Alvarez Farms chilis that El Xolo will ferment into hot sauces, foraged nettles, steelhead, maybe some beans from Willowood Farm. 

Meal Times
Dinner, Late Night, Lunch
Good to Know
Counter Service

El Xolo

209 Broadway E, Seattle, WA, 98102
Mon–Fri 3pm–2am<br>Sat & Sun noon–2am