Chef Mike Isabella’s rapidly expanding empire will get a Mexican addition with the debut of Pepita in Ballston next year, but you can get a taste as early as this month. As he’s done before with upcoming projects, Isabella will preview the cantina at his G sandwich shop starting October 30, and then again over the coming weeks.
The casual, coastal-inspired plates can be ordered as part of a four-course menu ($40), or à la carte. Dishes in the lineup include crispy mahi-mahi tacos with chipotle and avocado, pork-belly posole verde, and crazy corn (a.k.a. elote) rolled in chipotle mayo, cheese, and corn nuts. Wholly vegetarian menus can be accommodated upon request, while individual meatless dishes include Chihuahua-cheese empanadas or Isabella’s favored meat substitute, cauliflower, here in enchilada form with chickpeas, poblanos, and red-chili sauce. There’s also sikil pak, a mashed pumpkin seed dip, from the long-gone Bandolero days. All can be paired with Taha Ismail’s cocktails, such as a house margarita with clarified lime and smoked salt, or a Mezcal mule.
The pop-up will run October 30 through November 1; November 4 and November 5; and November 7 and 8. Call for reservations.
Find Anna Spiegel on Twitter at @annaspiegs.