There are the obligatory enchiladas and quesadillas at this
sunset-hued dining room, but the reasons to come are the regional Mexican
specialties such as black mole, a complex and aromatic sauce that
enlivens a breast of chicken, and masitas de puerco, cubes of
crispy pork shoulder scented with orange.
You could easily fill up on the deliciously smoky salsa. Still,
it’s tough to say no to starters like crusty-fried plantains with sour
cream or a martini glass brimming with shrimp ceviche. Dessert is all
about the sugar-dusted sopapillas.
Also good: Guacamole; queso fundido;
chicken tamales; lamb tacos.
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.
