Laredos Grill

Specialties

Our Mexican food is influenced by the northern Mexican border towns shared with the Great State of Texas. Rustic flavors, char grilled steaks over mesquite and house made corn tortillas. Of course our specialty is Carne Asada, but wait until you try fish tacos al carbon. Grilled over mesquite these will be the best fish tacos youve ever had. We use all fresh ingredients and make all of our salsas fresh daily. Come down and enjoy some homestyle Mexican food along with our a full selection of tequillas and Mexican Beers. Gracias y Bien Venidos!

–Jose Betancourt, proprietor

History

Established in 2009.

Laredos is housed in a 1938 brick building which gives it a lot of its character. With exposed brick walls and old growth for beams that were milled nearly a century ago from the Washington rain forests, the room feels like its been there forever, not the 5 yrs we’ve been in business. In Austin, all the bars feel like they’ve been there for years. The key is reclaimed wood, which is abundant from old barns in Texas. We used the same approach and combined items we found in antique stores in Laredo Texas. We found so many resources in this border town (furniture maker, metal smith, antiques), the name stuck with us as we drove away from the dusty border town. At this point all we had was a lease on the space and a concept, during the drive back to Austin we decided on the name, Laredos Seattle.

Meet the Business Owner

Jose B.

Business Owner

Laredos is the culmination of a lifelong passion for bar design, menu and food development for me. Being from Southern Texas (Edinburg Texas in the Rio Grande Valley), my dream project was a TexMex Cantina featuring foods that influenced me from my childhood. Alot of Laredos also comes from my first real job in Seattle, a Mexican Cantina/​grill called Tlaquepaque Bar, it was designed to be like the original Cadillac bar in Nuevo Laredo Mx. I collected recipes and memorabilia from Tal-​la-​ki (its what people called it) for nearly 8 years. It was the start of my journey in the bustling food scene of Seattle.