Eat Great Cheap 2015Settle into this color-splashed cafe with a tart guava sangría and contemplate the possibilities. A perfectly grilled Cuban sandwich? Garlicky fried chicken with black-bean-tinted rice? Or crisp-skinned pork shoulder with fried plantains? Make it easy and get all three. Just save room for a guava-and-cream-cheese empanada with vanilla ice cream. Also good: Croquetas; picadillo (ground-beef hash); mojito.
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.
