Pecado Bueno in Fremont offers $3 margaritas and a chimichanga dog covered with three cheeses, sour cream and ranchero sauce, topped with pickled onions, jalapeño peppers and salsa for $5.95.
Happy Hour |
There are three things to order while basking outside by the fire pit at Pecado Bueno restaurant in Fremont; three that will ensure this al fresco happy hour is worth the crowd and parking hassle on weekends or on a picturesque day.
The first two are the $3 margaritas and the endless baskets of chips and trips to the salsa bar ($3.95).
The last is the chimichanga dog ($5.95), a glob that may look hideous and spur cries of “This is why America is fat” from parents. But you should order it anyway.
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It’s bacon wrapped around a fat hot dog, then deep fried until the bacon binds to the hot dog like a second skin. The result is a crispy, salty pork exterior, a juicy, snappy beef interior, covered with three cheeses, sour cream and ranchero sauce, topped with pickled onions, jalapeño peppers and salsa to cut into the richness. The bun is a mere vessel to get it from plate to mouth. It’s crunchy and creamy, salty and sour, all at the same time.
The name of this Tex-Mex joint translates to “good sin.” That very well could refer to its chimichanga dog.
I revel in this gluttonous dog, but the rest of the bar food is uneven. The dried meat cubes were supposed to be carne asada, and the rest of the Tex-Mex happy hour — from tacos to taquitos — were serviceable at best.
Pecado Bueno is known for its large outdoor seating area, anchored by two large circular bar tables, one with a fire pit, the other with a water sculpture, along with enough tables and chairs and space for 120 people. The $3 margaritas practically ensure a full house on a sunny day.
Pecado Bueno, 4307 Fremont Ave. N., offers happy hour daily from 3-6 p.m. and again from 9-11 p.m. with Tex-Mex food for $3.95-$5.95. Beers, wine and margaritas range from $3-$8 (206-457-8837 or www.pecadobueno.com).
Tan Vinh: 206-515-5656 or firstname.lastname@example.org.
On Twitter @tanvinhseattle.