Tacombi Brings Michelin-Starred Mexico City Tacos to the D.C. Area | Eater DC
"A 56-year-old Mexico City taqueria that recently became the first taco stand to receive a Michelin Guide star seven months prior, it is known for a concise menu built around four tacos and the extreme care given to a few, high-quality ingredients. Founder Dario Wolos highlights the simplicity and focus: "Mexico City is truly one of the food capitals of the world, and known for restaurants that do just one thing, but that one thing really well," and he notes that the taqueria "have been creating these tacos with four beautiful slices of meat for decades." The family's approach to meat runs deep: Wolos recounts being "blown away by [Mario's] stories about how his father — the founder of the taqueria — would buy an entire cow and carefully butcher the entire animal for just three main cuts of beef," a lineage of practice that informed the collaboration and the specific cut selections (filet-mignon-based Gaonera, rib-based Costilla, round-tip Bisteck, plus the pork Chuleta)." - Lulu Chang
