Sal Y Limón opened on Mercer Street in lower Queen Anne in March 2018, built by Jesus Magaña and his family, Alexis and Lulis Magaña, who had already spent two decades opening restaurants around the Northwest, including locations under the name Mi Tierra. The place runs across two stories: an open bar downstairs and a dining room above, with a separate Tertulia Room adjacent to the second floor for private gatherings and work events.
The kitchen makes its tortillas by hand and slow-cooks adobada, drawing on dishes and drinks from the Michoacán region. Menudo, a dish labor-intensive enough that it's rarely found this far north, shows up on the menu only on weekends alongside similar plates. The bar leans into tequila, with scratch-made margaritas anchored by what the restaurant calls its Ultimate Margarita.
As a family-owned operation, much of the staff is extended family or close friends, and regulars point to generous portions, strong cocktails, and service that keeps them coming back.
The kitchen makes its tortillas by hand and slow-cooks adobada, drawing on dishes and drinks from the Michoacán region. Menudo, a dish labor-intensive enough that it's rarely found this far north, shows up on the menu only on weekends alongside similar plates. The bar leans into tequila, with scratch-made margaritas anchored by what the restaurant calls its Ultimate Margarita.
As a family-owned operation, much of the staff is extended family or close friends, and regulars point to generous portions, strong cocktails, and service that keeps them coming back.