A Margarita-Obsessed Taqueria and Speakeasy from Miami Opens in Foggy Bottom | Eater DC
"Opening Friday, January 24, this tenth-location outpost of a Miami-born taqueria-and-tequila concept occupies a 3,800-square-foot Foggy Bottom space with an all-day casual counter in the front and a party-filled speakeasy in the back. The RV facade — ordering from a cut-in-half airstream below a marquee with hilarious quotes — is the first thing you see when you walk in, and co-founder Jared Galbut jokes, "It’s very hard to find, it’s a pain in the butt," about the huge airstream; an industrial back-of-house door covered in graffiti by D.C. artists (the understated entrance, which was disguised like a porta potty door at the first location) leads into the speakeasy serving spicy and passionfruit-spiked versions of the classic margarita. Galbut describes the back room as, "You walk in the back and it just feels like a really cool, relaxed, fun bar, where you can get great margaritas, great cocktails," and adds, "It’s not a nightclub... we want people to just feel comfortable, like you don’t feel so pretentious." The relaxed lounge will host late-night DJ sets and stay open as late as local ordinances allow (hours extending till 2 or 3 a.m. on Fridays and Saturdays). Food across the concept is "90-percent Mexican street style tacos," an homage to Galbut's seven years in Chicago; he brought in Cuban chef Bernie Matz to develop the menu with a "305 twist"—elements like chimichurri, salsa rosado, black bean refrito and other Latin American ingredients from Miami. Galbut recalls the development process bluntly: "I joke the first tasting was like, the worst tasting in my life, ever," and then, "we went through 900 tastings after that, until we got it perfect. And we both looked at each other and went 'this is it.'" Expect classic tacos such as an al pastor topper with pineapple and cooked-down carnitas alongside playful options like smoked brisket and coconut shrimp tacos; standout bargains include two for $7 dorados (crispy tacos fried up on la plancha and filled with cheese and beans, smashed yuca and pickled cabbage, or roasted corn and cotija cheese). The menu also features stacked burritos (including a late-night variety filled with three types of meat), quesadillas with multiple dipping sauces, birria tacos with consommé, nachos, and sweet chili jalapeño wings. Pricing aims to draw nearby professionals and students: tacos range $4.75–$6, salads $14, bean-and-rice bowls $15–$17; early-week deals include Taco Tuesday (three classic tacos for $12 and two dorado tacos for $5) and Margarita Monday (two-for-one margaritas, $30 pitchers, and $5 frozen margs). Margaritas are central to the concept: Galbut notes, "We sell 95% that, and maybe the rest of the cocktails is 5%," and, "You know, you’re coming for the experience that you love, and who doesn’t love a great margarita?" After testing they settled on "the right middle ground" between agave, strong tequila, and refreshing lime juice for the house margarita (the original recipe is on draft), and bartenders can make custom spicy, cooling cucumber, or sweet watermelon versions as well as passionfruit- and spice-forward takes. Though the concept may seem out of place in a quiet Foggy Bottom, Galbut says George Washington University students are already asking when it will open and that landlords Boston Properties "got it right away" after seeing the original Miami location; on expansion he adds, "I know everyone could say, look at the foot traffic here, and what’s here, and blah blah and all these technicalities," he said. "But I just went there and I go: I think this is it... That’s kind of the nature of Bodega, you know, that’s how we’ve grown... It’s just really authentically organic." - Emily Venezky
