No other restaurant in Washington serves Mexican soul food like this unassuming place. If nothing else, lose yourself in the mole poblano—a platter of beans, rice, and fork-tender chicken blanketed in a nuanced, sweet-smoky sauce that hails from owners Bernardo and Clara Vargas’s native Puebla. We’ve also sought comfort in the posole stew and in tamales wrapped in fragrant corn husks. Pay attention to the handwritten specials board for treats such as baleadas, a Honduran dish of thick flour tortillas stuffed with beans, cheese, and avocado. Also good: Costillas (pork ribs); tacos with house-made corn tortillas.