Taquerias
At lunchtime, a mostly Spanish-speaking crowd lines up at this Clarendon taqueria for a taste of home. The $2 tacos are authentically Mexican, each generously stuffed with meat—beef, chicken, pork, goat, chorizo, or beef tongue—and toppings of green onions, cilantro, and fresh salsa.
Crisp Salvadoran pupusas ($1.50) deserve a nod, too—try one with loroco, an edible flower bud translated on the menu as “herbs.” Seating consists of a few stools at the counter, so your best bet is to place a takeout order and sip an ice-cold tamarind or mandarin-orange Jarritos soda while you wait.
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.
