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.