ANTOJITOS
Salsa Trio – Tomato-jalapeño, roasted tomatillo-serrano, and
roasted tomatillo-Oaxaca Pasilla. Served with chips cooked
in rice oil. 4 E
Guacamole – Made to order – Fresh avocado, cilantro, lime,
garlic confit, onion, tomato, and serrano chile. With chips
cooked in rice oil. half 5 or full 9 E
ask your server about today’s guacamole variation!
Ceviche – Citrus-cured seasonal fish*, cabbage, onion,
tomato, cilantro, jalapeño, chile, and lime juice. Served with
crispy house made tostadas. 12 D
Chapulines – Toasted grasshoppers with chile-lime salt
seasoning. 3 D
Chicharrones – House-made crispy fried pork skins dusted
with pequin chile salt. Served with queso sauce. 6 D
Grilled Corn – Sliced off the cob with crema, lime, cotija,
and chile pequin. 8 E D
Queso Fundido – Melted Quesadilla cheese served with
house-pressed corn tortillas, pickled onion, pico de gallo,
and guacamole. cheese 9 E or chorizo 11.
Quesadilla – A traditional blend of Quesadilla & Jack
cheese in a flour tortilla. Served with tomato
salsa & crema. 7 C E
add grilled chicken or al pastor 5 grilled steak* 6
Grande Tostada – A 14” round ‘clayuda’ topped with black
beans, romaine, onion, tomato, avocado sauce, cotija,
crema, and house costeño chile hot sauce. 12 E C D
add house made chorizo for 3 grilled corn or chapulines for 2
SOUP & SALAD
House Salad – Mixed greens, pickled mango, red onion,
sunflower seeds, and honey-lime-serrano vinaigrette. 6 E
Chopped Salad – Seasonal mixed greens, avocado, sliced
radish, queso fresco, grilled corn, pico de gallo, black
beans, and house-made tortilla strips in a Mexican oregano
vinaigrette. 12 E
add grilled chicken for 5 grilled steak* for 6
Tomato Salad – Heirloom tomatoes, shaved spring onion,
avocado, parsley, cilantro, Serrano, lemon, and
olive oil. 12 E
Watermelon Salad – Watermelon, papaya, avocado, mint,
chipotle, and mango vinaigrette. 11 ED
Tortilla Soup – Free-range grilled guajillo-marinated
chicken, red chile broth, avocado, cotija cheese, cilantro,
lime, onion, and tortilla strips. 9 D
Mexican Vegetable Soup – Carrot, zucchini, yellow squash,
grilled corn, green beans, and avocado. 8 ED
DINNER MENU
OPEN DAILY 11:00AM - 2:00AM
WEEKEND BRUNCH 11:00AM - 3:00PM
LUNCH HAPPY HOUR 11:00AM - 6:00PM
DINNER 5:00PM - 11:00PM
1000 E. Pike St Seattle, WA | p. (206) 453-4216 | vivapoquitos.com
At Poquitos we use thoughtfully sourced produce and proteins from Northwest
purveyors like Painted Hills, Carlton Farms, Bare Farms, and many more.
PLATTERS
house presentations of traditional
Mexican dishes.
Carnitas – Poquitos Hombre Lager-braised pork carnitas, cilantro, onions, lime, and salsa
verde. Served with guacamole, black beans & house-made tortillas. 18 C
Carne Asada – Marinated bavette steak* with Ancho chile sauce, chilies torados, and
roasted onions. Served with rice, black beans & house-made tortillas. 24 D (Please allow
15-20 minutes for preparation.)
Ancho-Marinated Half Chicken – Grilled free-range half chicken, roasted marinated
potatoes, onions, and cilantro. Served with tortillas. 18 D (Please allow 20 minutes for
preparation.)
Chipotle Prawns – 1/2 lb wild prawns in a sweet and sour chipotle sauce with grilled lime
and green onion. Served with rice, black beans, and house-made tortillas. 19 D (Spicy!
Order at your own risk!)
Grilled Pork Loin – Pasilla-marinated pork loin, porky pinto beans (with chorizo, bacon
and ham hock), shaved onion, and herbs. 18
Chicken Tinga Chile Rellenos – Two poblano chiles stuffed with traditional chicken
tinga, house-made chorizo, potato, tomato, and chipotle. Battered, fried, and served in
a tomato broth with house queso sauce & a side of house-made tortillas. 17 D C (Please
allow 15-20 minutes for preparation.)
Vegetable Tamale – Corn, poblano rajas, sautéed squash, crema, salsa macha, and
cilantro. 14 E
Ahogada Torta – A Mexican-style “drowned” sandwich with Poquitos Hombre Lagerbraised pork carnitas, black bean puree, escabeche, avocado, cilantro, chipotle mayo, and
Oaxaca cheese on a house-made honey telera bun. Served “drowned” in a tomato-arbol
chile sauce. 12 C D (A bit messy to eat, but worth it!)
TACOS
3 tacos per plate with handmade corn tortillas.
served with rice & beans. no substitutions please.
Mixed Plate – One each of our chicken, beef, and
al pastor tacos. Served with rice & beans. 12 D (No
substitutions please.)
Al Pastor – Marinated pork, pineapple, pickled onion,
and cilantro. Cooked on the vertical rotisserie. 12
Baja Fish – Grilled or beer battered served with
pickled cabbage, pico de gallo, and charred scallion
aioli. Ask your server about today’s fish selection. MP
(beer battered -C )
Beef – Guajillo-braised beef, avocado salsa, diced
onion, and cilantro. 13 D
Grilled Chicken – Marinated chicken, avocado salsa,
shaved radish, diced onion, and cilantro. 12 D
Yam – Roasted yam, grilled onion, cilantro, crema, and
cotija cheese. 11 E
ENCHILADAS
3 enchiladas per plate. served with rice & beans.
Chicken Verde Enchilada – Chicken in a verde Suiza
sauce. Served street-style and topped with our housemade queso, onion, micro cilantro, and cilantro oil. 15D
Chicken Mole Enchilada – Chicken in a traditional
Oaxacan mole negro served street-style and topped
with onion, cotija, micro cilantro, crema, and salsa
macha. 15 (contains nuts) C D
Cheese Enchilada – A traditional blend of Asadero &
Jack cheese in a verde Suiza sauce. Topped with our
house-made queso, onion, micro cilantro, and cilantro
oil. 12 DE
SWEETS
House-made Paletas – Seasonal selections, please ask
your server! 3
Flan – Baked vanilla custard with pistachio brittle.
Topped with whipped cream. 7
Churros y Cajeta – Mexican doughnuts with spiced
caramel. 5 C
Deconstructed Cheesecake – Seasonal berries,
lemon, cinnamon crunch, and blueberry agave. 7 C
Latin Spirit Truffle Flight – Three boozy house-made
truffles. 7 (21+, contains alcohol)
D - spicy! E - vegetarian C - contains gluten
*Please note that eating raw or undercooked foods can increase your risk of exposure to foodborne illness.
Manny Arce, Executive Chef
MARGARITAS
Poquitos Margarita – El Jimador Reposado, a splash of triple
sec, and our house blend of organic citrus juices. Served on the
rocks in a pint glass with a salted rim. 8
Purist Margarita – El Jimador Reposado, agave, and fresh
squeezed lime. Served on the rocks in a short glass with a salted
rim. 8
Make it ‘Fresa’ by substituting strawberry-infused tequila. 9
Make it a ‘Perfect Purist’ by adding a float of Combier orange
liqueur. 9.5
Make it a ‘Mezcal Purist’ by substituting El Jolgorio Mezcal 12
Jala-piña D (spicy!) – Poquitos margarita with jalapeño-infused
tequila & pineapple. 9
Pepino Blanco – Cucumber-infused El Jimador Blanco, mint
syrup, and lime juice. 9
Summer in Oaxaca – El Jolgorio Nuestra Soledad Mezcal,
Jalapeño-infused tequila, fresh cilantro, agave, and lime juice. 10
The Ranch Hand – Sotol Blanco, muddled orange and lime,
cane syrup, and our house blend of organic citrus juices. 9
Seasonal Margarita – Ask your server or bartender about today’s
seasonal margarita! 10
HOUSE COCKTAILS
Return of the Inca – Campo de Encanto Pisco, Giffard’s Apricot
Liqueur, ginger syrup, lemon juice, and fresh mint. 10
Caipirinha Del Rio – Novo Fogo Cachaça Silver, muddled
cucumbers, Serrano syrup, and lime juice. 9
La Mancha Manhattan – El Jimador Añejo, Fidencio Classico
Mezcal, Ancho Reyes, Dolin Sweet Vermouth, and Peychauds
bitters served up in a martini glass with an orange peel garnish.
10
La Fiona D (extra spicy!) – Habanero-infused tequila, passion fruit
puree, and agave nectar. Served up with a chipotle-sugar rim. 9
Make it an “El Hector” by substituting habanero-infused
mezcal. Served on the rocks with a chipotle-sugar rim. 10
Sayulita Punch – Our alternative to Spanish sangria. El Jimador
Reposado tequila, triple sec, red wine, port, brandy, grenadine,
and organic citrus. Served on the rocks. 8
Mexican Monk – Strawberry-infused blanco tequila, freshsqueezed lime juice, mint syrup, and yellow chartreuse served on
the rocks with a sprig of mint. 9
El Dude T – Vanilla bean-infused tequila, house-made kahlua,
horchata, and cream. Served on the rocks. 9
VINO
RED
House - Rotating selection 8/30
Malbec - Familia Bonfanti - Argentina 12/44
Cabernet - Ross Andrew “Glaze” - Washington 11/42
Pinot Noir - Prisma - Chile 10/38
Monastrell-Syrah - Barahonda - Spain 45
WHITE
House - Rotating selection 8/30
Vinho Verde - Arca Nova - Portugal 8/30
Sauvignon Blanc - Leyda - Chile 10/38
Rosé - Albarrada - Portugal 9/36
Torrontes - Reunion - Argentina 36
BUBBLES
Moscato - Poquito - Spain 12/375ml bottle
Cava - Vega Meridian - Spain 7/32
Rosado Brut - Naveran - Spain 44
CERVEZAS
Draft 5.5
Poquitos Hombre Lager, Pacifico, Negra Modelo, Mannys,
Reuben’s IPA, Local Seasonal
Mexican Bottle 5
Corona, Sol, Dos XX Lager, Dos XX Amber, Bohemia, Victoria,
Carta Blanca, Modelo Especial Can (4), Tecate Can (4)
Gringo Beer 4
Coors Light, Miller High Life (16oz Can), Budweiser (Can),
Heineken (Can), Sharps N/A (Can), Anthem Apple Cider (5)
Make it a Michelada for .50 more!
FLIGHTS
A flight is an excellent opportunity to make the most of your drinking
experience by comparing and contrasting the regional, technical and organic
differences from one taste to the next.
Our flights consist of three 1/2 ounce pours or 1.5 ounces total, the equivalent
of one measured shot. For full tequila descriptions & tasting notes, please ask
your server for the flight menu.
UNIQUE FLIGHTS
Three hand-picked spirits highlighting various characteristics.
Spirits of Mexico – Three varieties of agave, three different spiritsCorrido Blanco Tequila, Del Maguey Chichicapa Mezcal, Hacienda de
Chihuahua Sotol. 11 add a forth agave spirit, Raicilla for an additional 7
Añejo Flight – Three of our favorite aged tequilas. 12
Terroir – Three different blanco tequilas from three different agave
growing regions - Fortaleza (Valley), 1921 (Highlands), Chinaco
(Tamaulipas). 12
Pechuga Flight – Three different Pechuga style Mezcals from three
different distillers. Pierde Almas, Fidencio and Del Maguey 33
Barrel Aging – Taste the impact of the aging barrels with these
reposados - Casa Noble (French Oak cask), Celestial (used Kentucky
bourbon casks), Excellia (used Sauterne/Cognac casks). 12
Aged Spirits - Taste the correlations between three different base
spirits aged in a similar fashion. Herradura Añejo (Tequila), Rhum
Barbancourt (Rum), Basil Hayden (Bourbon). 13
Tres Villages - Taste the impact of land, water and craftsmanship via
these three single village mezcals. Del Maguey Chichicapa, Del Maguey
Minero, Del Maguey Santo Domingo. 15
Agaves of Oaxaca - Three mezcals from three distinct species of
agave. Nuestra Soledad Espadin, Wahaka Madre Cuishe, Pierde Almas
Dobadaan. 15
Corazon Expressions – A sampling of five unique Corazon tequilas
highlighting the impact of aging in different bourbon barrels. 33
House-spiced tomato juice & fresh lime with your beer of
choice. Served over ice with a salted rim. (Omit the tomato
for a Chelada!)
Trinity - Three high-end extra Añejo sipping tequilas, rotating
selections. Please ask your server about today’s offerings. 35
Mint Fizz - House-made mint syrup, lime & soda. 5
Fortaleza - Tequila Los Abuelos, Central Valley, Jalisco. 16
Siete Leguas - Tequila Siete Leguas, Highlands, Jalisco. 11
Don Julio - Tequila Don Julio, Highlands, Jalisco. 12
Herradura - Brown - Forman Tequila Mexico, Central Valley, Jalisco. 11
N/A BEVERAGES
House-Made Ginger Beer - House-made ginger syrup, fresh
lime & soda. 5
Agua Fresca - Horchata, hibiscus, or our seasonal creation. 3
Mexican Coke 2.5
Caffe Vita Coffee 3
Fountain Soda 2
Red Bull 4
Juice 3
Jarritos 3 (Tamarind,
Iced Tea 2.5
Mandarin, Grapefruit, Piña,
Lime, and Mineragua)
VERTICAL FLIGHTS
Blanco, Reposado, and Añejo tequilas from a single distiller.
Sipping on tequila? Poquitos now offers complimentary house-made
sangritas with any sipping tequila.