The next time anybody tells you Seattle doesn’t have good tacos, blindfold them, put them in the backseat of your car, and take them to Chilolos, a Mexican spot in Georgetown.
The delicious food starts with their homemade corn tortillas - they’re thick fluffy discs that are hefty enough to stand up to the excellent fillings like chorizo, guacamole, homemade red and green salsas, and the warm stretchy asadero cheese that gets crispy on the flat top. Most things on the menu are under $10, including the mulitas, which is like an overachieving quesadilla. Yes, there’s cheese, but it’s also filled with guacamole, cilantro, and any type of meat (get it with carne asada).
The best thing that Chilolos serves is their grilled burrito with carnitas, which ironically comes on a standard flour tortilla. But it’s what’s inside the burrito that forces us to cancel our plans to eat here before they close at 6pm. In each bite, you’ll get some red rice, tender chunks of carnitas, pinto beans, and the perfect amount of sour cream and pico de gallo - all of the elements perfectly distributed like a parent packing Christmas stockings for twin toddlers.
Sure, the al pastor isn’t as flavorful as other spots in town, and they sadly sell out of chorizo or carnitas by 1pm sometimes. But you should come here to eat cheese and meat with puffy tortillas that could rule the world. Your friends will thank you for the introduction - after forgiving you for blindfolding them.
The combination of tasty meats, excellent mild green and spicy red salsas, and homemade corn tortillas is great - but everything else on the menu is better.
Chilolos’ quesadillas are best when served on corn tortillas with chorizo. The result is a melty, salty mixture between two grilled tortillas.
If it’s your first time here, order the mulitas, stuffed with carne asada, guacamole, cilantro, and a layer of cheese that’s both gooey and crispy at the same time.
You should get this grilled burrito with carnitas (if they aren’t sold out) and guacamole, along with cheese, sour cream, rice, and pinto beans. This burrito is better than the sum of its parts - but each part is really good.