Review: Senor Moose Cafe

Well, sorry about the cell phone pic folks. My Dad is in town, and we were wandering around the wilds of Ballard when he declared his hunger. Immediately my mental food tracking GPS went in to gear, and said "Senor Moose!! I haven't been to Senor Moose in far too long!"

The Moose is one of the most amazing restaurants in the Seattle area. When you walk in, you feel like you are in a humble backroads diner, with cozy but rustic furniture. You would think that this is going to be a pleasant ham-and-eggs joint, but then you notice all of the Mexican decorations, and you hope against hope, maybe there will be huevos rancheros too.

Oh, dear hungry sir or madam, you have not dared to dream big enough. Open your eyes, and you will find yourself rewarded with Calabacitas Guisadas (zucchini, corn, and onion stew from Michoacan, $8.75), Papas Con Rajas (poblano chilis and potatoes in cream, from Mexico City, $7.95), the Huevos Con Nopalitos pictured above (eggs with fresh cactus paddles, black beans and cotija cheese, and corn tortillas, $7.95), or the magnificient Huevos Ahogados (poached eggs "drowning" in a tomato broth, $7.95).

And that just begins to scratch the surface of the menu. Out of a tiny kitchen, owner Kathleen Andersen and chef Abraham Mata offer dozens of regional specialties from all over Mexico. Kathleen lived and traveled throughout Mexico for decades, and collected recipes from every abuela and tia she was lucky enough to spend time with.

Vegetarians as well as carnivores will find plenty of options, though the menu might be a bit tough for vegans.

If you have any of the cookbooks of Diana Kennedy or Rick Bayless (or have eaten at his restaurants), you will be amazed to find the same level of authenticity and flavor in an inexpensive joint in Ballard.

The menu also includes some American-style breakfast items, and more familiar tacos and enchiladas for those who aren't in the mood to stretch their culinary horizons first thing in the morning. Dad was really happy with his Havarti, Mushroom and Spinach scramble ($7.95).

Breakfast is offered from 8:00 - 3:00 everyday, and dinner starts at 5:00, running until 9:00 on weekdays and 10:00 on Friday and Saturday.

Find related articles in: Restaurants | Seattle
Leave a comment about this article (5) | Here's the permalink.
Published on January 25, 2008.

Help us grow:

Thumbs Up!

Recent Comments

frantic foodie commented on Why I'm A Vegetarian, Dammit:

Michael, love the way you wrote this one, was a vegetarian for 5 years. You should print this and wear it on your forehead, that way people won't even have to ask

Amber commented on Why I'm A Vegetarian, Dammit:

I've been a vegetarian for 4 years. I'm only 17, so I seem to get more flack from meat-eaters about my decision. It's always pretty hard for me to get my point across to people who ask because I tend to get angry or flustered and I just drop the subject before I start crying or yelling. This article explains exactly why I made my decision and continue to live by it. So, when people ask me from now on, I do believe I will tell them the URL to this article. Thank you, and I will also be checking out this website from now on.

Gigi commented on Why I'm A Vegetarian, Dammit:

Vegetarian is such a loose term, you're all just picky, and you use the term vegetarian so you don't sound rude when you don't want to eat something that someone makes for you. It's not that you CANT eat it because of your food allergies, diet or personal beliefs, it's that you DO NOT WANT TO. Stop causing trouble for everyone else and just eat your side dishes and shut the hell up.

Trish commented on Why I'm A Vegetarian, Dammit:

First of all, I love your post!

But I am concerned about the dairy. I hope you choose dairy products carefully, because very sadly supporting the dairy industry is supporting the veal industry. Cows can only lactate for so long, and once they dry up, they are inseminated and the calf is usually used for veal.

Catherine commented on Why I'm A Vegetarian, Dammit:

I'm totally on the same page with you. Great post!

Alison commented on Why I'm A Vegetarian, Dammit:

Great article. Environmental factors were my main motivation to stop eating meat, but I definitely understand how you feel about the animals' welfare. It has never made sense to me that someone can look at a piglet or a chick or a calf and say, "Look how cute it is!" Then, suddenly, that same animal is on their plate and they're saying, "It tastes so good!" It just seems sort of twisted.
I won't go into my biggest reason for becoming vegetarian because it tends to confuse and embroil people when I get them started on it.

Terry commented on Why I'm A Vegetarian, Dammit:

My sentiments EXACTLY!

Relation K commented on Why I'm A Vegetarian, Dammit:

I got question regarding vegetarianism - could you eat milk , cheese and etc ? I mean the products of the animals ?

Subscribe!

Subscribe via RSS:
(What is RSS?)