Holiday Food Menu ~ Tented Patio Bar ~ Shot & Beer Specials

We start the day with our delish Barrio Brunch from 10:00am to 2pm. Then, we kick it into high gear at 2pm with a “Special Cinco Menu” available from 2pm till we close up shop! To view the special menu, click here.

In addition to our normal brunch offerings, we will feature dinner and cocktail specials during the evening hours.

Brunch Menu ~ Dinner Specials ~ Reservations

In addition to a dinner option, we will also feature a three-course lunch menu priced at $15. (lunch menu not available during Sunday Brunch)

Seattle Restaurant Week menus are available from April 7th through 18th, Sunday through Thursday. To view the Seattle Restaurant Week menus, click here.

OLD SCHOOL

Cochinita Pibil ~ banana leaf roasted pork shoulder, pickled red onion, and fresh habanero salsa

Michoacán Style ‘el Paraiso’ ~ slow roasted pork belly and pork shoulder cooked with orange juice, lime, cascabel salsa, onion, and cilantro (served carnitas style)

NEW SCHOOL

Grilled Asparagus & Snap Peas ~ corn, fresh tomato salsa, pickled red onion, cotija cheese, cilantro, and chipotle crema

Smoked Pheasant ~ arugula, pickled red onion, avocado, and chipotle-apricot salsa

Fried Chicken en Mole ~ tapatio marinated draper valley farms chicken strips, mole gravy, escabeche slaw, and chipotle maple syrup

FEATURED DRINKS

Old School: Picador (the original margarita circa 1930) ~ blanco tequila, giffard triple sec, fresh lime

New School: Mezcalarita ~ mezcal, cointreau, honey, fresh lime, sal de gusano

Fried Clam Taco

Every Tuesday evening we will feature some fun taco specials. This week’s themes are “Old School” tacos that are more traditional in ingredients and preparation and some “New School” tacos that are more modern and sophisticated.

In addition, we will always feature a little something fun on the beverage side of things.

To view our “kickoff menu” for Tuesday, March 5th, click here.

Looking to add an extra zing to your Margarita experience? All specialty Margaritas are only $6 on Sundays. Choose from Fresh Strawberry, Mango 5-Spice and Ghost Chili.

We are featuring 3 of their amazing beers on draft this week…

Chrome Satan
Murdered Out Stout
Chateau Ste. Michelle Chardonnay Barrel Aged Saison

The Saison is aged for about 10 months in the Chardonnay barrels and we are currently the only restaurant in Seattle to have it! All beers are $6 and we will also feature a tasting flight of all three for $6.

In addition, each beer is also paired with a 1oz. pour of a spirit as follows…

Chrome Satan paired with Oola Bourbon for $12
Murdered Out Stout paired with Fidencio Pechuga Mezcal for $21
Aged Saison paired with Partida Anejo Tequila for $14

HOLIDAY HOURS

December 24th & 25th – Closed
Monday, December 31st – Open Normal Hours
Tuesday, January 1st – Open for Brunch at 10:30am (normal hours after that)

NEW YEAR’S EVE

Join us on Monday, December 31st, as Barrio will be celebrating New Year’s Eve. In addition to our full menu, we will feature unique food and drink specials. Make your reservations early as space is filling up quickly.

Reserve a table by clicking here…

BARRIO IS OPEN ON NEW YEAR’S DAY

Stop on by and see us on New Year’s Day for Brunch and start 2013 with a bang…

Feliz Ano Nuevo! In the mood for a Mexican twist on the first day of 2013? Then look no further than the Barrio brunch menu featuring items such as breakfast chilaquiles, brioche french toast, and pork belly benedict. In addition, all “Morning Cocktails” are $6!! To view the full brunch menu, click here.

All Tequila is Mezcal, but Mezcal is NOT Tequila.

Style

Tequila: Is the much younger brother of Mezcal and can only come from the state of Jalisco and the 4 states surrounding (Nayarit, Guanajuato, Michoacán, and Tamaulipas). Tequila can only be considered such if it is made from at least 51% blue weber agave. When using Tequila, it is generally preferred among the purists to use 100% agave tequilas for sipping and mixing (meaning no other sugars besides agave sugars were used in the fermentation process). Anything not labeled 100% agave is known as a “Mixto” usually having the addition of cheaper cane sugar, caramel coloring, glycerin, or sugar syrup.

Mezcal: Hails mainly from the southern state of Oaxaca (60 – 80% of Mezcal comes from Oaxaca) but can also officially be produced in some areas of the states of Guerrero, Durango, San Luis Potosi, and Zacatecas. It is mainly made from the Espadin Agave (or Maguey, pronounced Muh-Gay), but can also be produced from 28 different varieties of Agave (including the blue-weber). Here is a great article about the types of Maguey that can be used for Mezcal.

Production

Tequila: Quality Tequila is generally made from harvesting the Blue Weber agave once it has hit its peak sugar content (general maturity is about 10 years). A worker called a Jimador will use a bladed shovel called a coa to chop the leaves off the agave plant and uproot the pina. The pina will later be baked in an autoclave, fermented, and distilled.

Generally, tequila distillation has become a much more industrialized process using large scale ovens and machine shredders to hasten the process and produce more quantity.

Mezcal: Using natural processes over 500 years old, today Mezcal is a purely artisanal production. First, the leaves of the maguey are removed, leaving only the heart (pina), which is then roasted in a conical earthen pit for three to five days. The roasted maguey hearts are the ground to a mash in a horse powered mill called a tahona or by using a hand held mallet. The mash is then put into a large wooden vat and left to ferment naturally for 14 to 30 days. The fermentation is then distilled twice, very slowly, in wood-fired clay or copper pot still.

Some Mezcal makers have gone the way of becoming more industrialized and there is certainly an argument as to which is better. Our opinion is that personal preference be left to the taste and palate of the consumer but there is definitely something to be said for the magic of artisan Mezcal. For more information; here are some great links to check out…
Link 1
Link 2
Link 3
Link 4

Currently at Barrio, we have over 70 Tequila and 42 Mezcal options. Stop on by, pull up a barstool and sample your way through all of them…especially on Mondays where all are available at 50% off!