Ooba Tooba: Fresh, Flavorful and Fun

As a native Californian, I have a fair amount of experience with Mexican restaurants…and a general fondness for them. When I moved to Woodinville a few years ago I was happy to find several places to get my south-of-the-border fix right here in town. But I have to say, my go-to favorite is .

It’s not just the food (which is excellent). It’s also the relaxed, funky atmosphere that appeals. Large Diego Rivera-style paintings, paper lanterns, tissue paper garlands and flowered oilcloth tabletops all contribute to a festive Latin feel.

And the name is fun to say out loud.

Ooba Tooba could afford nicer tables, laughs director of operations Michael Hughes, but owners Craig Johnson and his wife Lisa Tarleton wanted a casual “cantina feel” for their restaurant. Unlike some Mexican eateries that cater to the Friday-night margarita crowd, Ooba Tooba aims to be family-friendly. Not that you can’t get that hand-mixed margarita or mojito to enjoy with your meal...

A close connection among staff contributes to the cozy atmosphere, says manager Lisa Heppner. About half of the employees at the Woodinville location have been on board since the restaurant opened ten years ago, she adds. “[We have] a good staff dynamic.”

Many of the customers are familiar faces, as well, says Heppner. After four years as manager, she estimates she knows 70 percent of the customers by name and “85 percent by their food.” It’s like the television show Cheers,” she says. “My customers are really like my family.”

The Woodinville location is a favorite with local winemakers, adds Heppner. Not only do they eat on site, but they also get large take-out orders for their bottling parties. That’s what’s happening “when you see guys with purple palms and rubber boots,” she laughs.

But back to the food…it is what Hughes feels distinguishes Ooba Tooba from other Mexican restaurants in the area. At Ooba’s, meals are cooked fresh for each customer, explains Hughes. “When you order, they throw it on the grill,” he adds.

“To me, that’s what sets us apart,” says Hughes. “It takes a little longer, but it’s better,” he adds. Because everything is made from scratch on the premises, Ooba Tooba can easily cater to special dietary needs, as well. “We know exactly what’s in everything,” says Hughes.

The flavors, too, are unique and authentic. Johnson and his wife, Lisa, spent six months traveling throughout South America, learning about the regional cuisines, before opening the first Ooba Tooba in Redmond 15 years ago.

“We wanted to create a distinctly different style of Latin-inspired fare,” says Johnson. “We felt strongly about the benefit of seeing first-hand the production methods utilized by Latinos.” Their journey took them to Brazil, Argentina, Paraguay, Uruguay, Bolivia, Chile and Ecuador.

According to Hughes, the fact that at least half of Ooba Tooba’s employees are of Hispanic heritage is a plus. “They take pride in the quality of flavors they are representing,” he explains. “[They] have a voice in shaping the flavors,” he adds, noting that workers have contributed recipes to the menu in the past.

Ooba Tooba is a “private, family-run business,” says Johnson. He and Tarleton, along with his brother Mark, opened their Redmond location in 1997. They added the Woodinville location in 2001 and opened a lunch-only site in Bellevue in 2006. They are in the process of expanding further, with plans to open restaurants in Factoria and Seattle in the coming months.

“We believe in our local communities,” he adds. “We have always donated to a wide range of community-related activities.”

Hughes, who has extensive experience in the restaurant industry, has been tasked with helping to make sure the Ooba Tooba taste and experience stay consistent as the business grows. Johnson and Tarleton have a “very strong commitment” to their concept, he says. They have grown slowly and methodically, perfecting recipes. They “know what they want to be,” he adds.