Eat Great Cheap 2015If your idea of a taco is a crunchy yellow shell stuffed with underseasoned ground beef, then this roadside dive will come as a bracing corrective. Opt for the more interesting meats if you’re a fan of offal—on the somewhat conservative side, we love the pork leg—and don’t forget that proper taco construction involves more embellishment (with lime, radish, pickled onions, and jalapeños) than a Tim Gunn makeover.
See all of our 2013 Cheap Eats picks.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
