Business: Taquería expands its space, adds bar

Published 1:31 am Wednesday, September 21, 2016

Jose’s Famous Salsa House

Where: 126 E. Washington St., Sequim

Phone: 681-8598

Online: JosesFamousSalsa.com

Hours: 11 a.m.-9 p.m. Sunday-Thursday; 11 a.m.-10 p.m. Friday-Saturday

If you haven’t been in Jose’s Famous Salsa House lately, you’ll find lots of changes. From a cozy eatery, the taquería reopened Sept. 13 with double the space and seating capacity and a full-service bar. Patrons also can dine al fresco and people-watch on Washington Street.

“It’s a cool place to hang out,” said Angee Garcia, co-owner with her husband, Jose.

The space is now airy with burnt orange accent walls, dark wood flooring and rough-sawn beams and boards as part of the decor. The bar can easily accommodate 10 and there are plenty of comfy booths for lingering over tacos, tamales or burritos. Take a trip or two to the free condiment bar to have it your way.

How did Jose’s salsa get famous?

The Garcias met while they were working at a Chili’s in California and Jose created his proprietary salsa recipe for a client while there. They moved to Sequim in 2005 and Jose began working for Westport Shipyard.

“He would make his salsa for barbecues and his co-workers said, ‘You need to sell this,’ so he started selling it to them and then at the Sequim Farmers Market,” Angee said.

“We started in 2010 wholesaling salsa and rented this kitchen,” Angee added, noting 20 stores from Forks to Seattle carry Jose’s Famous Salsa. “In 2013, Jose wanted to start a taquería and we did that, making inexpensive, easy, fast and fresh food. When in 2016 (Sequim Vision Clinic next door) relocated, the owner asked if we wanted to take over the site, so we figured we’d open a bar. Every three years we’ve done something new.”

Angee added the restaurant went from 2,000 square feet to 4,000 square feet and now can seat about 80 people.

“Jose’s always made really good food and we’re trying to please high schoolers, older and middle age people and gluten-free people, so everyone can eat here. With the bar, we wanted customers to be able to grab easy, fast food and have drinks here at the same time. Jose wanted it rustic, casual and relaxing,” Angee said.

Publicity-shy Jose, originally from Tepic, Nayarit, Mexico, would only say that what makes his salsa special is its freshness and fresh ingredients. He makes four types for every palate: mild, medium, hot and crazy hot.

“We make our own fresh guacamole and shrimp ceviche, made with mango pico de gallo sauce,” Angee said. “The most popular item is any kind of taco because everybody loves being able to put on their own stuff from the salsa bar.”

Wanting to remain authentic to Nayarit’s way of making tacos, Jose forgoes the cheese and lettuce that Americans are used to.

Just being open a week in the expanded space, Angee said that business has been great and noted that customers have said they appreciate a well-lit bar environment.