Maria's tortillas, Kyle'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 the 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.


  • 14. THREE AMIGOS: fresh made chips and dips: house made salsa, & guacamole & queso fundido
  • 5.50 CHIPS & SALSA: heirloom tomato molcajete rojo
  • 7. GUACAMOLE & CHIPS: smashed avocados, lime
  • 12.50 MUSHROOM AND ONION QUESADILLA: guajillo chili, huitlacoche crema, cilantro
  • 13. SMOKED BEEF QUESADILLA: pulled beef, kimchi, white cheddar, tapatio sour cream
  • 15. NACHOS: crispy pork carnitas, green chiles, pickled onion, fundido
    • 3.50 ~Cadillac your nachos: add tapatio sour cream, black beans and guacamole
  • 13. CEVICHE: rockfish, margarita vin, cukes, smoked chili mayo, tostada, avocado


  • 12. CHARRED BROCCOLI: pickled onion, smoked cotija dressing, corn nuts
  • 12. FALL HARVEST SALAD: lacinato kale, fuji apple, roasted delicata squash, candied spiced pepitas, prosser jalapeno ranch, fried tortilla bowl
  • 12.50 ROJO PORK POZOLE: smoked pork, guajillo, heirloom corn, oregano tostada


served with tortilla chips

  • 12.50 CHORIZO WRAP: shaved cabbage, pickled onion, jalapeno, lime mayo, radish
  • 13.50 TORTA: charred poblano pork, black beans, pickled onions, garlic mayo, slaw, avocado, cheddar, cilantro, spicy plantain crunch
  • 12. BLACK BEAN WRAP: cabbage, pickled onion, cucumber, radish, lime mayo, jalapeno
  • 12. BREAKFAST BURRITO: scrambled eggs, spiced fried potatoes, molcajete salsa, crispy garlic pinto beans, queso fundido


build your own with fresh tortillas, lime slaw and choice of side

  • 16. ACHIOTE PORK SHOULDER: sour orange, pickled onion
  • 16.50 ANCHO MOLE BRAISED BEEF: pepitas, almonds, sesame, pickled onions
  • 16.50 CRISPY LING COD: pineapple & onion salsa, cabbage, lime mayo
  • 16. SPICY SLOW ROASTED CHICKEN: serrano chiles, lime, cilantro
  • 14. GREEN JACKFRUIT TINGA: (veggie) spicy tomato, charred onion, crispy rice, epazote
  • SALSAS: guajillo ~chipotle & charred serrano chile with cilantro and sour orange


  • 4. BLACK BEANS: guajillo chile, cocoa nib
  • 4. PINTO BEANS: olive oil, garlic, chive
  • 2. BROWN RICE: butter, chiles, scallion
  • 4. BRUSSELS SPROUTS: lime mayo, cotija, pepitas
  • 2. LIME SLAW: mixed cabbage, radish


  • 6. CHURRO BITES (9)
    • 1.50ancho chocolate
    • 1.50piña hibiscus marmalade
    • 1.50mezcal caramel
  • 14. FIESTA CHURRO BITES: (15) churro bites & all dippy sauces


  • 10. house: zapopan reposado, on the rocks, salt
  • 9.50 frozen: lunazul blanco, salt...... brain freeze
  • 11.50 habanero-prickly pear: house infused tequila, prickly pear
  • 12. pineapple: pueblo viejo añejo, fresh piña, lime, tepache
  • 18. plantation punch: dark & light rum, hibiscus, served in a pinapple
  • 12. mezcal: peloton del la muerte mezcal, lime on the rocks


  • 10. paloma: (on tap) arette blanco, house grapefruit soda, lime, salt
  • 9.50 memo's carajillo, licor 43, cold brew, espresso liqueur
  • 8. michelada: dos equis, citrus, tapatio, clamato
  • 10.50 sangria: "on tap" rose, presidente brandy, fruit and spices
  • 11. sol de verano: mezcal, habanero tequila, limeade, ginger, cider


house made refreshments

  • 3. jarritos: mandrarin, tamarind, strawberry, pineapple, lime, agave, mineral water
  • 3.50 classic horchata: almond, rice, cinnamon (dairy free)
  • 4.25 medianoche: half starbucks cold brew coffee, half classic horchata
  • 4.25 agua fresca del dia
  • 3.50 hibiscus iced tea or classic iced tea
  • 3.50 limeade


Served Monday-Friday from 3-6pm

  • 2.50 FISH TACO: crispy ling cod, guacamole, pickled red onion
  • 7. QUESADILLA: slow roasted spicy serrano chicken, cheddar cheese, charred scallion
  • 8. BLACK BEAN NACHOS: fundido and melted jack, black beans, pickled onion, cilantro
  • 2.25 CANTINA TACO: choice of meat- achiote pork or chicken or ancho beef mole, pickle red onion, cilantro
  • 4. GREEN CHILE FUNDIDO: fresh made chips
  • 3. CHIPS & SALSA: heirloom tomato molcajete rojo


  • 7. Slushy Margarita
  • 6. Shot of lunazul reposado tequila: sangrita chaser
  • 8. Big shot little beer 7oz coronita and a shot of lunazul reposado
  • 5. Pint of dos equis especail or negra modelo
  • 2. Agua Fresca del Dia
    • 6.50+reposado tequila
    • 6.50+vodka
    • 6.50+cava

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Chef Bio

Born in Anacortes, Wa and raised east of Cleveland, Ohio, Kyle Johnson returned to his PNW roots in 2010. After working at Seatown Seabar for its opening year, Kyle moved to Dahlia Lounge, working his way up the line to sous chef where he worked until the summer of 2017 when he became the chef of Cantina Leña.

Prior to his return to Washington, Kyle had worked with his father Randal at his restaurant Molinari’s in Mentor, Ohio. Growing up with a father who is a chef, Kyle was exposed to the controlled chaos of a kitchen early, beginning with washing dishes at 10 years of age, and culminating with being sous chef at the age of 22. This early exposure to different foods, cultures and experiences had a lasting impact on Kyle, who decided to follow in his father’s footsteps. 

After several trips to Tom and Jackie’s farm in Prosser, Washington in conjunction with an awakening to environmental and health issues affecting us all today, Kyle started viewing the adage to “eat your vegetables” in a new light. Shifting from a Midwest meat-and-potatoes mentality towards embracing all things veggie, Kyle has focused his culinary efforts on putting produce in the spotlight and showcasing the diversity and deliciousness that our local farmer friends bring us each season.

When Kyle isn’t cooking at Cantina Leña, he is usually cooking for his friends, family and amazing wife Tara at their home in White Center, or making hilarious dad jokes.