Good luck finding tortillas as good as the ones here. At hole-in-the-wall El Sol and the more atmospheric Mezcalero, small batches of masa are made every few hours and pressed to order into pliable, sheet-thin disks. The tortillas make an ideal foundation for lengua or carnitas tacos, or for stretchy strands of bubbling queso fundido. Chef Alfredo Solis and his sister Jessica also do their Mexico City roots proud with a standout ceviche de pescado and mole rojo chicken. Also good: Chile relleno; guacamole; chorizo-and-potato sandwich.
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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 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 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.