The mariachi-band figures on the roof let you know you’re in for a fiesta. This taqueria, with 20 types of tacos, celebrates odd bits in particular. Our favorites are the tripe, tongue, and pork cheeks. But for peak pig, try the mixed pork—a fatty, chewy medley of parts—double-wrapped in corn tortillas. A separate counter near the entrance serves fresh juices and a can’t-miss elote (Mexican street corn on the cob). Also good: Pork-skin tacos; carnitas tacos; cactus tacos.
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.
