This Ain’t Your Abuela’s Enchilada (But She’d Approve)

Let’s set the record straight. We’re not out here trying to replace your abuela’s enchiladas. That’s how people end up disowned at family reunions. We know better. We respect the hierarchy of sauce-slinging grandmothers. We’re not here to start a war.

But at Lechon Loco in Tacoma, we are here to serve enchiladas so good, even your abuela would pull her reading glasses down, raise an eyebrow, and say, “Okay... who made this?” And then she’d take another bite. And another. And then she’d ask for the recipe like it was a casual request—not a declaration of culinary dominance.

Because while these enchiladas aren’t exactly traditional... they’re not playing games either.

Let’s Break It Down: What Are We Even Doing Here?

Look, you know the deal with enchiladas. You’ve had ‘em. They’re rolled tortillas filled with joy, covered in sauce, cheese, and hope. What makes ours different? We fuse flavors. We mix Mexican, Filipino, and American culinary soul into a warm, bubbling pan of “where have you been all my life?”

Our enchiladas come in several variations, depending on how dramatic you’re feeling:

• Cheese Enchiladas for the purists (we see you)

• Chicken Mole Enchiladas for those who appreciate complexity—and have patience for a sauce that took longer to make than most reality shows

• Brisket Enchiladas for people who want to flirt with emotional overeating and never look back

All of them are: ✔️ Smothered in sauce
✔️ Baked to perfection
✔️ Served hot and humble (but still photogenic, obviously)

We don’t mess around. Unless messing around results in amazing food. Then we mess strategically.

So... What Would Abuela Actually Say?

Let’s be honest. Your abuela is fierce. She’s weathered decades of family drama, raised three generations, and still makes tortillas by hand like it’s cardio. Her enchiladas? Legendary. They’re spicy, cheesy, and emotionally loaded.

But guess what? She’d still respect what we’re doing here at Lechon Loco.

Because:

• We don’t cut corners.

• We don’t drown it in store-bought sauce.

• We don’t serve it with sad rice and limp beans like some places we won’t name (but we know who you are).

We honor the tradition, but we’re not afraid to play with our food. And if Abuela can’t respect a brisket enchilada with Filipino mole and garlic rice on the side... well... let’s be honest—she still can. She just won’t say it out loud.

Tacoma, Let’s Talk About You for a Second

Now, you might be wondering why a Filipino-Mexican-American fusion spot is out here reinventing the enchilada... in Tacoma. Well, first of all—why not?

This city’s got:

• Flavor

• Hustle

• People who work hard and eat harder

We see you, Tacoma. You deserve something bold. Something melty, savory, and a little rebellious. That’s where we come in.

Because while other restaurants are out here plating dry enchiladas with the enthusiasm of a beige spreadsheet, we’re serving up sauce-drenched glory that makes you lean back in your seat and whisper, “Oh. Oh, okay. This is different.”

We’re Not Just Here for the Food (Okay Yes We Are)

Look, we get it. The world’s a little bonkers right now. Everyone’s running around pretending they don’t want to cry into a burrito at least twice a week.

We’re here to help.

Our enchiladas are therapy, wrapped in tortilla, drenched in sauce, sprinkled with cheese, and baked until your inner child feels safe again. They’re for:

• The 9-to-5 warriors

• The overworked parents

• The sleepy college students

• The people who’ve eaten microwave food one too many times and are ready to repent

Come sit down. Take a break. Eat something that reminds you food should have joy.

Want to Take the Party Home? We Got You.

These enchiladas aren’t just dine-in exclusive. We offer takeout, delivery, and yes—catering for all your gatherings, events, and “I’m too tired to pretend I like cooking” moments.

Got a party coming up? Impress your friends by not cooking for them. Get trays of:

• Cheese, chicken mole, or brisket enchiladas

• Garlic rice (because why not?)

• A gallon of ube horchata if you’re feeling wild

We’ll pack it, label it, and make you look like a culinary genius with suspiciously clean hands.

Where to Find Us and Your New Favorite Plate

📍 Lechon Loco – 3511 McKinley Ave, Tacoma, WA 98404
📞 (253) 357-1913
🌐 lechonlocorestaurant.com

We’re open for dine-in, takeout, delivery, and unsolicited family food debates.

Drop by. Bring your friends. Bring your abuela—just, you know, let her sit by the window so she can pretend she’s not secretly impressed.

Final Note: Is It Really That Serious?

Yes.

Because enchiladas are a big deal. They’re not just dinner. They’re a love language. And at Lechon Loco, we speak it fluently—with an accent that includes Filipino vinegar tang, American brisket realness, and the kind of mole that takes six hours and a questionable amount of stirring.

So no, this ain’t your abuela’s enchilada.

But she’d approve.

Right after she finishes the second one.