Cactus brings Latin flavors and a sunny disposition to the greater Seattle area.

The Restaurant: A jaded Northwesterner might view January with disdain for its rotten weather and post-holiday melancholy. Snow threatens closures, rain hisses down with a vengeance and wind chokingly whips in from the Sound. In pursuit of happiness, locals tend to seek out sunnier elements and warmer conditions, such as Mexican excursions and Caribbean island crawls.

If an escape isn’t in your budget, Seattle-based Cactus Restaurants offer a ray of sunshine in this drizzly metropolis. With locations in Madison Park, Alki Beach, Kirkland and now South Lake Union, Cactus offers Southwestern, Mexican and Spanish cuisine that capitalizes on the foodie flair of the Pacific Northwest.

Rebranded, relocated and remodeled, the Cactus franchise now enters its 21st year of hand-crafted cocktails and tantalizing tapas. The atmosphere of the newest location in South Lake Union comes after the company’s decision to put a modern and urban spin on their warm neighborhood getup.

The Dish: Chile relleno, which translates to “stuffed chile,” is comprised of stuffed Poblano peppers, which are gorged with roasted mushrooms, zucchini, red pepper and corn. The traditional Mexican dish is topped with queso Oaxacan, Laura Chenel’s Sonoma goat cheese and a coat of mole rojo sauce, with zesty coconut–lime rice served on the side.

The Drink Variety: Tequila and lime might hold the crown for reigning booze and citrus, but mint is the glue that holds non-margaritas together. The soothing herbal tones of mint provide a coolant to the kick of alcohol. A majority of beverage and sensory professionals credit smell for 80 to 90 percent of taste, and mint comes out on top, thanks to its aromatic qualities — which are especially present in muddled formation. Mint leaves are a mixology staple across the globe, from mint juleps at the Kentucky Derby to mojitos and caiprinhas found in Central and South America.

Why It Works: The sweetness of mint battles the spice of peppers and seasoning, but the flavor also remains a rich when paired with mole sauces. Cactus specializes in seasonal cocktails that showcase local ingredients as well as 100 percent Blue Agave tequila and freshly squeezed juices.

The Recommended Match: Cucumber Mint Agave. Based on Moon Mountain organic vodka, the bar pros at Cactus muddle a decent portion of cucumber and lime with mint leaves and throw in agave, the sweet nectar of the Mexican gods. Sweeter than honey, the agave is less viscous so it thrives on the crispness of the iced drink and helps the mint pop.

Cactus Restaurants | 350 Terry Ave. N., Seattle | (206) 913-2250