Cheap Eats 2016: Gringos & Mariachis

Cheap Eats 2016: Gringos & Mariachis
Photo by Scott Suchman.
Good Drinks Good for Vegetarians Date-Night-Worthy

This ongoing margarita-and-nachos party can be a tough ticket—especially on weekends, when waits can top an hour. It’s worth holding out. Not only are those cocktails deftly made, but you don’t have to spring for a top-shelf rendition. (We maintain that cheaper tequila makes a better marg.) When it comes to your plate, home in on duck nachos spiked with orange and jalapeños, smoky chicken mole poblano, and a spread of tacos—the slow-cooked lamb with salsa verde, Baja-style fish with Sriracha cream, and melty short-rib versions are fabulous. Fixings here are bright and fresh, flavor pileups interesting, and spice levels adjustable. While there are some creative interpretations, much of the cooking is solidly rooted in regional Mexican traditions.

Also good: Guacamole with grilled pineapple; short-rib burrito; barbacoa tacos; carnitas tacos; tacos al pastor; lychee margarita.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

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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.

Anna Spiegel
Food Editor

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.