"“This is a flex for us in DC, getting West Coast Mexican food. When people come here from other places, we’re like, ‘Oh, we know we’re gonna take you.’ It’s very much a family spot. Carolina and David are the owners, and we’ve gotten to know them very well. Carolina’s father built some of the furniture. It’s a beautiful place, and it just feels like you are in Mexico. The chicken enchiladas with the tres moles—like, what? I do their market salad and the pozole verde and guacamole. They grind their own blue corn for the tostadas. They’re crispy. They’re very vegan friendly too. I mean, it’s in Takoma Park, so you need to be. Everything is made from scratch. All of the sauces are made from scratch. They have a trompo, so they do al pastor with that slow roasting and the caramelization and the layers on layers of the fat and the meat.”" - brennan carley
