Jose Garces Brings Buena Onda Fish Tacos to a D.C. Ghost Kitchen | Eater DC

"A delivery-only offshoot of the Philadelphia-based taco shop is launching in D.C. with orders cooked out of an Arlington, Virginia, kitchen beginning Wednesday, September 15; regular hours will be Tuesday through Sunday, 11 a.m. to 8 p.m., with delivery via DoorDash, Caviar, Grubhub and Uber Eats (delivery radius varies by app). The six-year-old fast-casual brand specializes in sustainably sourced seafood inspired by the Baja California coast, offering Atlantic mahi mahi or Pacific shrimp tacos ($4 each) battered and fried or grilled in a tequila-lime glaze and served on a homemade flour tortilla with chipotle remoulade, avocado, red cabbage slaw, and scallions. Other taco choices include adobo chicken, short rib, and shrimp and chorizo, and the same proteins can be built into bowls on white rice, brown rice, or a lettuce mix with spiced black beans, chipotle mayo, crema, queso fresco, carrot and cabbage slaw, avocado, crispy garbanzo beans, and salsa. More Buena Onda virtual kitchens are planned for Florida, New York, and Massachusetts, and a quarter of every guacamole and bottled-water sale is donated to the Garces Foundation." - Tierney Plumb