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Pecado Bueno

Seattle WA (Fremont)

4307 fremont ave N, seattle WA 98013
website
206-457-8837
mon-fri 11am-11pm, sat-sun 9am-9pm

Pecado Bueno (Seattle WA Fremont) - tacosmog.com taco review

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Rating: 84
Price: $$$

This review was originally written for The Dish as part of my ongoing collaboration with Madison's premiere culinary magazine.

A trip home for the holidays is often accompanied by a never-ending supply of parent-supplied food, thus rendering taco consumption irrelevant or impossible (or potentially excessive, depending on the culinary inclinations of one's family). This winter, however, business associate Erin and I had occasion to make the drive down to Seattle proper on several occasions during mealtimes. Between the Hiram M. Chittenden Locks and the Fremont Troll, we swung by Pecado Bueno to sample some of the local tacos.

Pecado Bueno's translation and mantra is "Sin well". This may be an ill-informed reference to the nutritive properties of tacos (editor's note: extremely nutritious), or an attempt to cultivate "badass vibes" to attract a hip, young, thrill-seeking clientele. The official tacosmog.com etymological advisory panel is leaning towards the latter, as Pecado Bueno strongly pushed their $3 margarita and happy hour deals, along with a hip outdoor patio area (including fire pit and blankets!) intended for the socialization of the young urban masses.

Our lunchtime visit didn't lend itself to happy hours or firepits; instead, as we entered, a man who was presumably the owner was holding forth to two other gentlemen about the quality and size of the restaurant's tables and new avocado-growing technology that allows avocados to keep better and longer. The technology involved using a piston to blast the pulp, which killed bacteria. After selecting a seat and browsing the menu, I placed an order for the taco platter, selecting as my tacos one pork, one chicken, and one squash. Business associate Erin ordered the nachos.

Pecado Bueno emphasizes the presence of a salsa bar during the ordering process, as they rightly should. Options included pico de gallo; salsas roja, verde, and habanero; pineapple-mango salsa; and toppings such as jalapenos, chopped onions, and pickled beets. After sampling the options, we focused in on the verde, habanero, and pineapple-mango. None was particularly spicy, but the verde had a nice creamy and salty consistency. The habanero tasted strongly of the tomatoes from whence it came, and the pineapple-mango was citrusy and sweet while containing a good counterbalance of spicy peppers. All salsas tasted very fresh and house-made.

After a brief wait, our food arrived. Instead of chicken, I received fish; however, I had been waffling about which of the two to order from the start, so I was not overly bummed.

The fish taco was topped with shredded cabbage, a mild tartar-style creamy white sauce, and some tomato hunks. The fish was lightly breaded and in three small hunks. The fish wasn't tremendously flavorful, though I rarely think that fish is particularly flavorful (evidence of a wasted Pacific Northwestern upbringing). The cabbage was fresh, crunchy, and provided a good textural contrast to the soft fish. Overall, this was a mild taco, and paired well with the pineapple-mango salsa to give it a bit of kick.

The pork was a stewed and shredded pork; despite this, it didn't have a dominant character of its own. There was no overwhelming spice, and the best way to describe the flavor might be "mild porky goodness". Shredded meats often serve as some of the best salsa receptacles due to their high porosity, and I topped the pork with both verde and habanero salsa. The pork was soft and well-cooked without being too chewy; however, like the fish, it was a bit mild for my tastes.

The squash taco was my favorite. It was some sort of pureed butternut squash, and the goopy squashy sweetness was quite good in a taco. Though the squash would have been perfectly acceptable sans salsa, it seemed a waste to ignore such an exceptional salsa bar, and I added some of the habanero on the top. It provided a nice contrast, but the squash stood just fine on its own.

The accompanying rice and black beans (which separated the "platter" from the "plate") were also enjoyable. I poured a bunch of salsa on the pile, got some of Erin's leftover nacho goop, and mixed the whole shebang up into a pile. On the whole, while none of the tacos at Pecado Bueno astounded, they ranged from reasonably good (fish, pork) to very good (squash). The nachos, it should be mentioned, were excellent. Business associate Erin and I vowed to return at both a later date and time, to take advantage of the fire pit and happy hour opportunities available to us.

Reviewed by tacosmog.com on