A tortilla can make or break a taco. So at this vegetarian “farm to taco” shop in Georgetown, sunny rounds are house-made with organic, gluten-free masa and griddled to order, then stuffed with seasonal combinations such as roasted zucchini, goat cheese, and chipotle yogurt or smoky collards with paprika salsa. It’s easy to channel Tulum in the airy space, so order a rosé or a fresh-pressed juice and relax. A larger sister taqueria is slated for Mount Vernon Triangle this year. Also good: Potato-and-kale taco; black beans and green rice; weekend egg tacos.