David Orozco reminds Seattle that Mexican food is more than just tacos and burritos from behind the grill of this second outlet of his Mexican steakhouse, located in Kent. Platters stacked high with mesquite-grilled bone marrow, carne asada, rib eye, New York strip steak, and even Wagyu beef come out of the kitchen along with roasted cactus, chorizo, and beans. Carnivores can dig into their meats with the accompanying fresh flour tortillas and a rainbow of salsas from the self-serve salsa bar in the back of the warm, inviting, wood-paneled room. NAOMI TOMKY
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