Alebrijes Kitchen

The gravitational pull that Alebrijes Kitchen has on us is intense. In fact, if this Greenwood Mexican spot was our love interest in a movie, we’d chase after it in one of those kiss-me-in-the-rain scenes that waste way too much water. 

But Alebrijes is more than just the metaphorical heartthrob we’re using as a plot device. It’s a hiding-in-plain-sight place quietly serving incredible Mexican food.

photo credit: Nate Watters

The magic all happens inside a snoozy dining room with just a handful of tables. And yet, Alebrijes Kitchen’s lineup of tortilla-swaddled bangers zipping out of the kitchen makes an otherwise catatonic Tuesday straight-up defibrillated. Fiery tangerine-colored salsa sets the bar high, and then chorizo-speckled queso fundido sets it even higher. Plump camarones mojo de ajo has us contemplating getting “chipotle butter” tattooed somewhere UV rays will never see. And then there’s the carnitas. All hail the city’s finest, with a scientifically precise balance between fat hunks and lean shreds.

photo credit: Nate Watters

photo credit: Nate Watters

photo credit: Nate Watters

photo credit: Nate Watters

photo credit: Nate Watters

What we appreciate most about Alebrijes are the details. The bottomless baskets of snappy chips. The depth of pink pomegranate in their house margarita. The beefy richness of the birria consomme. The care via rogue sauteed broccoli and carrots strewn around on the plate. Yeah, they’re about as necessary as dressing your car up as Rudolph The Red-Nosed Reindeer in December. But it’s the thought that counts, and Alebrijes has thought of everything.

It's all done in a way that feels effortless, free of pretension, and worthy of bopping in multiple times a week. Prices are fair. You’re not rushed, and you’re also not forgotten about—even when there’s only one server, who is also the bartender, and the host. Glasses of water get refilled quicker than the rain machines on those film sets. Call us desperate all you want. We’ll gladly continue crawling back to Alebrijes Kitchen like a lovesick fool.

Food Rundown

photo credit: Nate Watters

Chips & Salsa

Milliseconds after you sit down a basket of warm tortilla chips and blended salsa hits the table. Depending on the night, said salsa will be bright green or orange with fire-roasted flecks. They’re both exemplary sources of acidity and heat, and have a sizable kick—so alert any spice-sensitive friends before they end up playing jalapeño seed roulette.

Chorizo Fundido

Molten cheese is molten cheese, so no surprises here—it’s going to be good. But Alebrijes’ sticky queso is a step above the rest. The mellow white sauce is equal parts stretchy and silky, and there are loads of toasty chorizo bits and pico de gallo to scoop onto a chip.

photo credit: Nate Watters

Camarones Mojo De Ajo

Chipotles and butter join forces to sizzle teeny butterflied shrimp, and the result is a non-negotiable appetizer. Remember that aforementioned chorizo fundido? Make surf-and-turf nachos by plopping some shrimp on a queso-drenched chip. Note that you can (and should) also order the shrimp in taco form.

photo credit: Nate Watters

Salchicha Con Queso

A split and charred hot link covered in melted queso, and served with corn tortillas. If you’re into the idea of cheesy sausage tacos, you’ll be into this, too.

photo credit: Nate Watters

Roasted Pork Tacos

Alebrijes serves our favorite carnitas in the entire city. The tortillas lock in soft shredded meat with enough pork fat to lubricate heavy machinery. Spoon on dollops of guacamole or salsa if you want, but these tacos don’t need any of that.

photo credit: Nate Watters

Tacos Birria

If you’re a birria fan, this is one for the books, full of cheese and braised beef. Our only complaint is that the meat can sometimes use a shake of salt, but that’s a problem easily solved by dunking in consomme.

photo credit: Nate Watters

Crab Syncronizada Verde

This is a stack of tortillas packed with fresh Dungeness crab, cheese, and salsa verde—it’s proof that seafood and cheese can coexist in the same dish. And if you’re not into shellfish, there’s another just-as-great version with carne asada and ham.

photo credit: Nate Watters

Pollo Enchiladas Verde

Much like the roasted pork, Alebrijes’ pulled chicken is juicy and holds its own when wrapped in delicate corn tortillas and topped with chunky tomatillo and a blanket of broiled cheese.

Key Lime Pie

You didn't come here to turn down a slab of key lime pie. Layers of graham cracker crust and bracingly tart custard are equally thick, and a crown of plain ol' canned whipped cream ties it all together.