About Jaymar Colombian Breeze
This is a tiny, family-run operation, and it’s not out of the question that you’d hear, “Sorry, we are closing. Mama isn’t feeling well.” Still, it’s worth seeking out the soulful soups, arepas (corn cakes), and massive meat-and-threes that taste as if the kitchen has spent all day on them. Colombian is one of the heaviest Latin American cuisines. It takes this kind of finesse to keep you from groaning halfway through.
See all of our 2013 Cheap Eats picks.
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.
