This Bolivian restaurant is especially popular with big groups, and once you see the plates, you’ll know why. There’s the awe-inspiring parrillada—piled with grilled short ribs, blood sausage, flank steak, cow intestines, and pork sausage—which could feed four. On weekends, gather the troops for specials such as roast pig with plantains and an earthy pork-and-intestine stew. Also good: Salteñas (soup-filled turnovers); silpancho (breaded and fried steak).
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 Petworth.
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.
