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June 2004 Taqueria el Poblano
Stands out for freshness and clarity of ingredients often lacking at Mexican and Salvadoran restaurants. By David Dorsen
Comments () | Published June 1, 2004

This pair of restaurants stands out for freshness and clarity of ingredients often lacking at Mexican and Salvadoran restaurants. In either place, you get excellent Tex-Mex and Salvadoran food in large portions and attentive service at good prices. South-of-the-border beer and margaritas quench the thirst.

The standard specials are done well: quesadillas with a choice of fillings; taquitos, rolled tortillas stuffed with pork or chicken; shrimp tacos served hard or soft; guacamole of ripe avocado studded with tomato; and sweet grilled onion. Standouts among the main courses are lime-marinated steak sliced into strips and served à la fajitas with onions and peppers; similarly prepared strips of pork loin; and a very fine large chiles rellenos. The chicken mole lacked the intensity that is the hallmark of the dish. The best dessert is chocolate fritters with ice cream. Sunday-brunch fanciers will find solace here: The huevos rancheros are excellent.

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Food & Drink
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Posted at 12:00 AM/ET, 06/01/2004 RSS | Print | Permalink | Washingtonian.com Articles