The decor, or lack thereof, doesn’t inspire sticking around,
but the danger of ordering takeout from this tiny strip-mall spot is that
you might miss the fixings bar—a Shangri-la of toppings including limes,
lettuce, radishes, cilantro, pico de gallo, salsas, and other
condiments for decorating the silver-dollar-size corn-tortilla tacos.
Fresh guacamole augments tender chunks of steak asado and juicy
chicken tacos, while a little pico de gallo and lime taste great
with spice-rubbed carnitas.
Also good: Lengua (braised beef
tongue) tacos; tacos al pastor; sopes—rounds of fried tortilla
lightly grilled and piled with refried beans, lettuce, sour cream, and
queso blanco.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
