If you are among the many who were upset that Mission Cantina was closing, you are going to be pleasantly surprised. Not only is it reopening Tuesday May 28 at 4pm (there is a ribbon cutting) but all the flavors you came to love for the last 19 years are back, plus more.

Now under the new ownership of Ben Johnson and Gina Topp they are unanimous in one goal, "to keep Mission, Mission."

Mission was originally founded by Peter Morse, later joined by Shawn Padilla, and Tina Schlotfeldt. Through the nearly two decades they formed a reputation for excellent food and drink plus a much appreciated attitude of outreach to the community, supporting many causes, groups and individuals.

But the pandemic dealt harsh blows and as costs for everything rose in the aftermath it became too hard to keep going. The difficult decision was made to close. Then the speculation began. Would the space become an Indian restaurant? Another pizza place? Was it fated to become a barbershop?

For regulars Ben Johnson and Gina Topp the answer was as clear as a Corona beer. Mission had to be saved. Johnson whose background is in IT and Topp who served for 16 years for King County Executive Dow Constantine joined forces with friends and fans of Mission to buy it and spruce it up but making very few changes to the colorful lights, fixtures and other charming decor that people had come to love.

For example there are Johnson said, "150 real candles that go out every evening for opening shift that really gets this illuminating feel. You see the walls start to sparkle as the flames dance off the rocks. It's very pretty and quite cool."

When you visit you'll still find favorites like their signature Mission Burrito with sautéed veggies, rice, cheese and your choice of pollo (chicken), carnitas (pork), chorizo, vegan chorizo or sweet papas. Topped with chile roja sauce, crema, pico de gallo, crema, and served with black beans or something they get a lot of requests for Spicy Pineapple Cantina Camarones - Grilled shrimp with our signature pineapple, coconut milk and pepper sauce - served with flour tortillas, sautéed veggies and red rice.

A former favorite appetizer, the Calamari, will now be served as an entree. All entrees are served with rice and black beans.

All the food is prepared by long time chef Beto whose 11 years at Mission have become the foundation for everything they serve. He learned all the recipes from his grandmother in Mexico. His personal favorite is one of the wide range of tacos available.

The salsa for example is made in house daily by first char grilling cherry tomatoes before blending them with peppers and other spices to match perfectly with the lightly salted also house made chips.

The chief supplier for Mission is a local company Harbor Foods who provides nearly all the meat, seafood and vegetables. West Seattle's own Seattle Sorbet will be supplying the Mango sorbet for desserts too. Papa Tony's Hot Sauce will also be featured.

General Managers Mike D. Adams and Cley Hererra-Johnson bring years of experince and energy to the task. Adams said he's bringing back fan favorite the Mission Rum Punch (limit 2 per visit) and the Sangria originally developed by Peter Morse. Another signature cocktail at Mission is the new Emerald City Expresso Martini using Tumwater's own Olympia Vodka, Borghetti Coffee liquor, shaken and garnished with coffee beans. While the craft cocktails will range from $9 to $15 the house margarita at Happy Hour will be a very affordable $6.

The massive collection of tequilas is still there with nearly 60 to choose from.The beer selection ranges from mexican classics like Modelo and Dos Equis (21 available on draft or in bottles or cans) to local greats like Manny's Pale Ale and Voodoo Ranger Juicy Haze IPA. Adams said, "We're going to be bringing in more local micro brews like Good Society and Future Primitive in the months ahead and maybe even have guest taps come for special events."

Herrera-Johnson is a long time employee at Mission and her Mexican heritage are part of the sensitivity to the foods and spices employed. Her own tastes allow more "heat" while she's aware that in Seattle spice and flavor need to be tailored to northwest levels. Each of the dishes are plated with sauces and seasonings that are unique to that dish. Each taco for example from the Al Pastor to the Carnitas are different. "The mole I created for the beef enchiladas is not the mole that goes on the chicken enchiladas," Herrera-Johnson said. She noted that they can accommodate all ranges of personal preference as to spice. "We can definitely make it spicy."

Believe it or not live music in the future will make a return to Mission with some culturally appropriate musicians as well as local players to enhance the dining/drinking experience.

The links to community events will be strengthened as Mission plans to be part of Admiral Junction Funktion (held in August), the July 4 Kids Parade, Halloween as well as other local events. And speaking of events the upstairs area will get activated for meetings and other kinds of get togethers beyond the obvious birthday and anniversary celebrations such as fundraisers. Johnson said, "We understood that Pete was really the heart of many of the outreach efforts here and with Gina's background in the community and some of the work I've done we really need to keep the community aspect strong. So this is not just a business for us, it's our local outreach to the community."But part of Mission's mission is about family too so kids are welcome and they will still get their own menu (on a page they can color with crayons) to free toys with every visit. In fact when Johnson and Topp heard about the impending closure their own families came to mind. Johnson's young daughter called it "Taco house" and that endearing identity played a big part in the decision to keep Mission going.

Mission is open Sunday through Thursday 4pm to Midnight and on Weekends open till 1am. The late night crowd will be pleased to know that they will be serving food till closing with a slightly reduced menu, allowing staff to clean and still make available some great choices after the full menu shuts down at 10pm.

You can find them online at https://www.missioncantinaseattle.com/

They are located at 

2325 California Ave SWSeattle, WA 98116

Call for reservations (206) 937-8220