After putting it off for long enough Cherry and I finally made it to Asadero Sinaloa last week. Sinaloa is a modestly sized restaurant tucked away in the back of a random strip mall in Kent, Wa. Heeding to the suggestions of many, we arrived early – fifteen minutes early to be exact. Rightly so however, because as we were eagerly awaiting their opening (which is at 11am), other like-minded patrons started arriving, one-by-one. We entered and were greeted immediately greet then seated with our menus. Shortly after, our drinks came.
This was our first time having molletes and I’m kinda mad it took me over 30-years to finally try it! Molletes is essentially a piece of bread topped with frijoles (beans) and cheese. They use sourdough here and it worked very well. The crust was crispy and the bread underneath was pillowy-soft. The beans were cooked and seasoned nicely and the generous helping of cheese was the icing on the cake. They did include a side of pico de gallo which in my opinion wasn’t necessary as the molletes were delicious on its own. I will say though, that their pico de gallo was delicious! It has a much brighter flavor than what I’ve had in the past and would have liked to take a jar of it home.
When I tried looking up “mixtas” online, a majority of the results were “Guatemalan hotdog” which this wasn’t, but of more a steak-filled quesadilla. One thing that really stood out was the tortilla with this dish, which reminded me of a Chinese scallion pancake. It was soft yet flaky at the same time. It also had great flavor! The steak and cheese filling were what you’d expect: melted cheese + savory meat = winning. That being said, I would have liked a little more meat. Rylie thoroughly enjoyed it though, as you can see she couldn’t wait to get her little paws on it!
The carne asada dish was plated beautifully – in a rustic, eat-with-your-hands kind of way. Right away my eyes were drawn to the grill marks on most everything, which added appeal. Served alongside was grilled nopales (cactus), sausage (from Uli’s) a side of frijoles and another type of salsa not offered in the salsa bar. This was my first time trying nopales and‘ll be honest in saying I wasn’t a fan of it. To be fair, I did try two bites! It has a slimy layer on the outside similar to that of okra, texture like soft bell pepper and flavor like super tart cucumber. The sausage was perfectly grilled which a nice pop when you cut into the casing and excellent flavors within each bite. For the carne asada, I was underwhelmed. It was a very generous serving which was a plus, but it lacked seasoning and was too chewy. After attempting to cut the meat into smaller strips, I scrapped the knife midway through. It was more of a struggle to use the steak knife than it was to just rip through it with my teeth like a walker ripping into Herschel’s leg. That’s a Walking Dead reference to those sitting there scratching their head.
Overall, it was a good meal but we weren’t blown away. There were dishes that really stood out and others that missed the mark. We will come back again (soon) to try some of the other items off their menu. One thing I will mention is that the unsung heroes of our meal were the fresh salsas and mixin’s provided at the salsa bar. Everything was super fresh and wonderfully prepared. I am seriously contemplating bringing a mason jar next time to sneakily pack and take home with me.