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  • Cantina de San Patricio

The name of the brand-new Cantina de San Patricio pays tribute to the Saint Patrick's Battalion, made up of Irishmen and other European immigrants to the United States who defected and fought on the side of the Mexican army in the Mexican-American War of 1846–1848. Here's the Cantina's explanation—they say it's a "mystery," but the scholarship of Wikipedia indicates otherwise, and it is fascinating:

Some historians believed a primary motivation was shared religion with the Mexicans and sympathy for the Mexican cause, likely based on similarities between the situations in Mexico and Ireland. This hypothesis is based on evidence of the number of Irish Catholics in the Battalion, the letters of Jon Riley, and the field entries of senior officers. Another hypothesis is that the members of the Saint Patrick's Battalion had been unhappy with their treatment in the U.S. Army. Another theory some historians hold is that the soldiers were attracted by the valuable incentives offered by the Mexican government: higher wages and generous land grants. For poor people coming from famine conditions, economics was often an important incentive...

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The Cantina is where Post used to be, in Post Alley. (Post Alley was named for the Seattle Post, which was located at Post Alley's southern end, at Yesler, until the Great Seattle Fire of the summer of 1889. The Seattle Post became the Seattle Post-Intelligencer, which, as you know, became seattlepi.com.) The ownership is Irish—Patrick McAleese (aka Patricio, perhaps?), of the Kells family. The drinks include lots of tequila-based cocktails, an "Irish martini"—Jameson, Grand Marnier, and lime—and other stuff from all over the place. And the menu is pricier-side Mexican—the chef is Noe Ruiz Cortes, who as yet remains a mystery (a bio is forthcoming).

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  • Cantina de San Patricio

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