Dirt Cheap Eats 2007: La Sirenita

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.

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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.