Eat Great Cheap 2017Don’t let the tantalizing rows of baked goods fool you—this is so much more than just a sweets spot. A small kitchen turns out restorative chicken posole verde; simple and terrific street-style tacos; and textbook sopes piled with beans, avocado, and shredded lettuce (when it comes to proteins, we love the carnitas or carne asada). Tortas (sandwiches), served on warm house-baked rolls, are always worth getting. Also good: Mexi-Cuban torta; shrimp tacos; pupusas revueltas.
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.
