SEATTLE — Inside a cozy space on a relatively quiet street in the Ravenna neighborhood you'll find one of Seattle's best Mexican restaurants.
Pancita started as a pop-up at the restaurant Pair and permanently took over the space this summer. The change is so new the signs outside the building haven't been updated.
The menu is filled with colorful cocktails and flavorful food. Everything is made from scratch including the masa tortillas – a process chef Janet Becerra takes very seriously. She soaks, grinds and presses the corn herself to create the freshest tortillas possible.
Becerra is a first-generation Mexican American who grew up in Kent. After working in some of the best kitchens in the world, she's now getting accolades for her own recipes. The latest one came from The New York Times which named Pancita one of the 25 best restaurants in Seattle right now.
The most popular dish is the Mad Hatcher Chicken and Mole. The sauce is a true labor of love. It has more than 35 ingredients and takes chef Becerra two to three days to prepare.
Other standouts include the Serrano Caesar salad and the Tuna Tostada. The crispy tortilla is topped with albacore, avocado and fried leeks. For dessert, don't miss the decadent Choco Flan made with miso caramel and candied walnuts. It pairs well with Damiana liqueur. Damiana is a Mexican herb which was used by the Aztecs for medicinal purposes.
Pancita is located at 5501 30th Avenue Northeast in Seattle's Ravenna neighborhood.
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