Food

El Golfo

A Latin American diner with delicious tres leches cake.

From April 2006 Dirt Cheap Eats

This mostly Mexican restaurant offers comfort aplenty, from the tables dressed with white tablecloths and fresh flowers to the homey, satisfying meals. Start with the queso fundido ($5.95), a baked fonduelike dish of mild Chihuahua cheese topped with crunchy bits of piquant chorizo sausage. Move on to the yucca con chicharron ($5.95), thick wedges of deep-fried yucca, a starchy root vegetable, accompanied by crisp chunks of pork and pickled cabbage (curtido). Like the appetizers, entrées cover the range of Latin American cuisine. Our favorite: Peruvian lomo saltado ($12.95), juicy strips of sautéed beef tossed with grilled onions, tomatoes, and green peppers.

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Ann Limpert
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 Logan Circle.

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