Maria's tortillas, Brian's recipes, so many delicious beverages and the perfect pre-movie snacks!

Cantina Leña is a bright new spot in the downtown Seattle dining scene. Flavors of Yucatan cuisine inspired the concise and vibrant menu which features smoked meats, charred veggies and zesty ceviche. We hope you develop an addiction to the crunchy pork carnitas nachos or the torta with smoked meat & pickled pineapple. At lunch time there is quick tempo counter & bar service and in the evening a full service bar and dining room.

Inspired By Mexico

The rustic cooking of Mexico is an influence on the Cantina Leña menu but our chefs have definitely added their own flair and great Northwest ingredients. Our masa is ground in house by volcanic stones to produce toothsome tortillas.

Two must try dishes are Brian’s smoked beef quesadilla and charred broccoli salad. Our bar has some tasty concoctions waiting for you too with great tequila, slushies and modern takes on horchata.

Cantina Leña is located at the corner of 5th and Lenora on the street level of The Martin residential building. It is a lively space of vibrant colors. tile, wood beams, and industrial infrastructure surrounded by 20 foot tall windows. A big menu board welcomes you and gets your mouth watering. Food is easily prepared for to -go orders , the kitchen line is right behind the counter so you can watch the cooks assemble your delicious meal or settle in to enjoy the cantina vibe.We are happy to be next door neighbors with the fantastically renovated Cinerama and hope you stop in on your way to the movies.


  • 13. THREE AMIGOS: fresh made chips and dips: guacamole, smashed pinto bean dip & queso fundido
  • 7. CHIPS & SALSA: heirloom tomato pico + pepita, charred jalapeno
  • 14. CEVICHE: yellowtail, yuzu kosho, giant radish, lime aioli, tostada
  • 12. VEGGIE QUESADILLA: smoked squash, oaxacan string cheese, squash blossoms
  • 12. SMOKED BEEF QUESADILLA: pulled beef, kimchi, white cheddar, tapatio sour cream
  • 14. NACHOS: crispy pork carnitas, green chiles, pickled onion, fundido
    • 3. ~Cadillac your nachos: add tapatio sour cream, black beans and guacamole
  • 13. CARNE ASADA FRIES: fundido, cantina steak, pickled peppers, queso fresco


  • 11. CHARRED BROCCOLI: pickled onion, smoked cotija dressing, corn nuts
  • 12. PROSSER FARM SALAD: whatever is fresh from our farm in Prosser Washington


served with tortilla chips

  • 11. CHORIZO WRAP: shaved cabbage, pickled onion, lime mayo, jalapeno
  • 11. TORTA: smoked turkey, ham, pickled pineapple, gold onions, smoked aioli
  • 11. BLACK BEAN WRAP: cabbage, jicama, cucumber, radish, lime mayo, jalapeno


all served with fresh tortillas brown rice and choice of side

  • 15. ACHIOTE PORK SHOULDER: sour orange, pickled onion
  • 18. CANTINA STEAK: roasted garlic, charred tomato sauce, aji amarillo cream
  • 15. CRISPY LING COD: charred pina & jicama salsa, spicy green mayo
  • 18. CHILE BRAISED LAMB: charred green chiles, coriander, pickled cucumber
  • 15. SPICY SLOW ROASTED CHICKEN: serrano chiles, lime, cilantro


  • 4. BLACK BEANS: guajillo chile, cocoa nib
  • 4. PINTO BEANS: olive oil, garlic, chive
  • 4.50 STREET CORN: tajin, queso, corn nuts
  • 2. BROWN RICE: butter, chiles, scallion
  • 4. NEWAUKUM VALLEY VEGGIES: kimchi vinaigrette, coriander


  • 4.25 PALETAS: assorted popsicle flavors
  • 5.25 CHURROS (3)
    • 1.25ancho chocolate
    • 1.25piña hibiscus marmalade
    • 1.25mezcal caramel
    • 13.five churros with all three sauces
  • 2.50 CHOCADA BROWNIE: chocolate, coconut, dulce de leche


  • 10. house: zapopan reposado, on the rocks, salt
  • 9. frozen: casa pacific blanco, salt, brain freeze
  • 10.50 serrano-hibiscus: house infused jimador blanco, salt
  • 11.50 pineapple: uno mas añejo, fresh piña, campari, cava
  • 10. NW beergarita: house margarita, IPA, jacobsen sea salt, spruce tip


  • 9.50 paloma: grapefruit "jarvitos" soda, cabrito blanco, lime, salt
  • 11. friendly fuego: rhum j.m., rhubarb, lime, guava hot sauce
  • 8.50 michelada: dos equis, citrus, tapatio, clamato
  • 9.50 barrel aged cocktail: lunazul blanco, cocchi rosa, curacao
  • 12. oaxaca sour: fidencio clasico, lime, egg white, malbec float


house made refreshments

  • 5.50 "jarvitos" grapefruit soda
  • 5. "jarvitos" coffee soda
  • 3.50 classic horchata: almond, rice, cinnamon (dairy free)
  • 4. medianoche: half coffee jarvitos, half classic horchata
  • 4.25 pineapple orange agua fresca
  • 3. hibiscus iced tea or classic iced tea
  • 3. limeade


  • 9. Breakfast Burritos: scrambled eggs, crispy potatoes, fundido, pinto beans, tapatio sour cream
    • 2.add smoked pork, pulled beef or spicy chicken, chorizo, braised kale
  • 5. Churros: cinnamon and sugar dusted
    • 1.guava and pineapple marmalade
    • 1.ancho chocolate sauce
    • 1.cointreau caramel
  • Weekend brunch specials


  • 9. Bloodies
    • maria zapopan reposado
    • mario fidencsio clasico mezcal
    • mary housemade lemon vodka
  • 8. Mimosas
    • orange or grapefruit
    • agua fresca del dia
  • 8. Punches
    • lena "leche": presidente brandy, licor 43, horchata
    • planter's: smith & cross, pina, oj, real grenadine


Served Monday-Friday from 3-6pm

  • 1.50 FISH TACOS: crispy ling cod, guacamole, pickled red onion
  • 6. QUESADILLA: jack cheese, smoked pork shoulder, pickled jalapeno, salsa verde
  • 8. BLACK BEAN NACHOS: fundido and melted jack, black beans, pickled onion, cilantro
  • 7. TOSTADA: pinto beans, chorizo, shaved lettuce, white cheddar
  • 3. GREEN CHILE FUNDIDO: fresh made chips
  • 3. CHIPS & SALSA: radish pico & charred jalapen, pepita and cilantro


  • 6. Slushy Margarita
  • 5. Sugar Cane Mojito: los jarochos, lime, mint
  • 6. lena "leche" punch: presidente brandy, licor 43, horchata
  • 5. Pint of Draft Beer
  • 2. Agua Fresca del Dia
    • 6.+reposado tequila
    • 6.+vodka
    • 5.+cava

Chef Bio

Brian (Mad Dog) Madayag - Chef, Cantina Leña

Brian began his career with Tom Douglas Seattle Kitchen as line cook at Seatown Seabar and Palace Kitchen.  He was then promoted as the sous chef/lead bartender at Cantina Leña, before being promoted to become Chef of Cantina Leña.

Brian grew up in Edmonds, Washington, and he says his culinary destiny was sealed when he got his first kitchen job at Kojo Japan in the Alderwood Mall food court.  After working a variety of front and back of house positions at other restaurants, he decided on cooking as a career and enrolled in the Seattle Culinary Academy at Seattle Central College.

After finishing school, Brian honed his skills at Tom Douglas Seattle Kitchen restaurants.  He says that his admiration for Chefs Adrienne Chamberlain and Nate Crave at Seatown Seabar inspired him to pursue his own goal of becoming a chef.  Under Chef Dezi Bonow at Palace Kitchen, Brian absorbed Dezi’s flair for combining classic style with modern ideas.  But Brian says it was under Chef Walczyk at Cantina Leña that he learned how to lead a team of excellent cooks while creating the most delicious food possible. 

Brian still lives in Edmonds with his beautiful wife Crystal and dog, Lola (no relation to the TDR restaurant). In his free time he loves fishing, diving, motorsports, and kumite.