In 2001, Peter Morse left Seattle to take a culinary journey through Mexico, Guatemala, Belize, Nicaragua, and Costa Rica. When he returned, his passion for the traditional food and cocktails of the regions he visited have inspired the menu at Mission Cantina, especially informing his passion for agave. The tequilas and mezcals at his restaurant have been meticulously researched — and it shows. Order yourself some enchiladas, sweet potato tacos, or carne asada and be sure to get one of their super special cocktails!
|Peter Morse and Shawn and Tina Padilla|