Three Mexican-Style Breakfasts We Love

Beyond the breakfast burrito.
Three Mexican-Style Breakfasts We Love
Republic's tostada. Photo by Jessica Sidman.

Three Mexican-style fill-ups we love:

Tostada at Republic (6939 Laurel Ave., Takoma Park): Layer upon layer of excess, in the best possible way. Corn tortillas are smothered in bacon-braised red beans and barbecue pork, topped with coleslaw, and finished with poached eggs.

Huaraches at Espita Mezcaleria (1250 Ninth St., NW): Named after a style of sandal, the masa cakes are a staple in Mexico City. At this Shaw mezcaleria, Oaxacan corn is ground for dough that’s stuffed with spicy black beans, then topped with lettuce, queso fresco, pickled jalapeños, and a must-try addition: green chorizo.

Breakfast sope at Taco Bamba (2190 Pimmit Dr., Falls Church; 164 Maple Ave. W., Vienna): Victor Albisu’s breakfast version of the sope—a thin, fried round of masa loaded with earthy black beans, salsa verde, crema, and a fried egg—is available all day.

Want more breakfast ideas? Check out more than 50 of our favorite breakfast and brunch joints in DC

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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.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.