Taquerias
If you want a taste of authentic Mexican long cooking, try the tacos at this roadside diner. The nubby, two-ply corn tortillas are filled with the likes of slow-simmered goat, salted beef, chorizo, and tongue. There’s also a terrific chile relleno, a dark and evocative chicken mole, and a fine rendition of chilaquiles, its piquant rojo sauce mixing with the warm yolk of the fried egg on top.
Executive Food Editor/Critic
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.
