Cochinito

"Seattle Met Best Restaurants of Washington state. The world is full of cheffy tacos, but Travis Dickinson’s layers of flavor (and the reasonable price tag) put Cochinito’s in a stratosphere of their own. Dickinson, the chef and co-owner, applies the techniques and sourcing of his training in higher-end Portland kitchens to a lineup of 10-ish fillings. His ethos: Treat each tortilla like a tiny plate. In this case, plates are made of house-blended yellow and white masa, and might support chunks of steelhead al pastor. Or duck confit, bits of roasted brussels sprouts, stewy mole, and candied hazelnuts. This handiwork comes on metal trays, but you can dignify that fast-casual vibe with a really good margarita."