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Cocina y Cantina Jardin de Cerveza


Rustic cantina offering creative Mexican street food accompanied by many tequilas & mezcals.

 

 

 

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Cocina y Cantina Jardin de Cerveza


Rustic cantina offering creative Mexican street food accompanied by many tequilas & mezcals.

 

 

 

 

Hecho

“Hecho” means “Made” and usually refers to where (“Hecho en Mexico”) and how (“Hecho a Mano”) something is made. At HECHO, everything is made right here on the premise, by hand with the highest quality local ingredients in combination with the traditional ingredients that make Mexican food unique. Join us at Hecho today in Seattle’s Greenwood neighborhood for quality Mexican food.

 
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Contemporary Mexican-inspired Northwest Cuisine


Contemporary Mexican-inspired Northwest Cuisine


Located in the suburban district of Greenwood, HECHO was formed through a community partnership between Greenwood and Phinney Rodge locals. The shared desire to bring the cream of the crop in Mexican cuisine became a reality when HECHO moved in to the Greenwood neighborhood. After well-loved vegetarian restaurant Carmelita closed, HECHO leaped to the opportunity to occupy a historicbuilding on Greenwood Avenue.  Fresh lime juice, 100% lime juice agave margaritas and handmade tortillas and salsas are just the beginning…

Chef: Danny Ludwig

Danny was born and raised in Sacramento Valley, California. Near Mexican cuisine and culture for most of his life, he experimented with making his own food with a Mexican spin.

 

One of his earliest food memories is of pickling and eating a chili he raised himself. After graduating from culinary school, Danny moved to Seattle and worked in several classical French kitchens 35th Street Bistro, Campagne, La Gourmand, and The Tin Table. With his extensive background, Danny jumped at the opportunity to an open position at Little Water Cantina. With his tenacious love for Mexican cuisine, Danny quickly became the Sous Chef.  When an opportunity fell into his hands to work with Mexican cuisine legend, Rick Bayless, Danny moved to Chicago to work at the award-winning Topolobambo. Danny has returned to Seattle, excited to utilize his authentic Mexican techniques and ingredients in the Northwest environment. And he continues to grow and use his own green chilies in his Phinney Ridge yard!

BUEN PROVECHO!!!

Lunch starting November 1st 11am daily


Lunch starting November 1st 11am daily


Join us starting 11am on November 1st everyday for our new extended Lunch hours

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Local and Mexican taps and bottled beer


Local and Mexican taps and bottled beer


Happy hour

Happy hour M-F 3-6pm, Saturday 2pm-5pm, Sunday 2pm-close including $5 house margaritas, glass wines, $5 draft beers and 25% off all tequilas and mezcals.