Él Bebe
Mexican restaurant · Near Southeast ·
Contemporary Mexican fare, lively dining, great margaritas
Contemporary Mexican fare, lively dining, great margaritas
"Find the chicken tinga nachos at El Bebe loaded with creamy cheese, cotija, jalapeños, pico de gallo, sour cream and guacamole." - Travis Mitchell
"Choose from three margarita flavors at the Mexican bar in Navy Yard, including one made with strawberry-jalapeño agave. Order a pequeño-sized marg (four servings) or make it a real celebration with the “Gran Jefe” that yields an impressive 24 drinks." - Vinciane Ngomsi
"The team behind Circa restaurants opened El Bebe this spring with inspiration from the taquerias and bars of Cabo San Lucas, Mexico. The bar churns frozen margaritas in flavors like classic, prickly pear, hibiscus and strawberry that’ll cut through the D.C. heat. People who prefer theirs on the rocks can explore variations with strawberry jalapeno, blackberry, and a cucumber-lime combination. Any of them can be topped with a liqueur or a Cognac floater for a small fee." - Travis Mitchell
"Navy Yard’s newest taco and tequila bar will ring in its first Cinco de Mayo with all-day specials from 11 a.m. to 10 p.m., including $2 salsas, $5 esquites dip (grilled corn, lime, red onion, jalapeno) and guac, $5 margaritas, and $4 Tecate or Corona tall boys." - Tierney Plumb
"Opening today at 4 p.m. at 99 M St SE, I report that Él Bebe in Navy Yard unveils executive chef Javier Loayza’s opening lineup of tacos, enchiladas, quesadillas, and burritos against a color-soaked backdrop of funky graffiti art. The bar launches with about 50 tequila and mezcal options (pours $8–$59, with rare Herradura Selección Suprema Extra Añejo at the top), nine festive cocktails ($9–$14) — including a dry-ice–themed Los Muertos (espresso-infused El Silencio mezcal, Averna amaro, crème de cacao, Pierre Ferrand dry curaçao, Angostura bitters) — and beers ranging from Miller Lite and DC Brau to Mexican Tecate and Bohemia, plus an exclusive Tropic Thunder IPA from Atlas Brew Works. The food menu, designed to encourage quick turnover, is heavy on starters (salads, mini empanadas, ceviche, dips, nachos) and offers 11 a la carte tacos; Peruvian-born Loayza draws on Latin, Central American and Spanish flavors. Standouts include tamales with beer-braised carnitas served open-faced, and tacos spanning mushroom and cauliflower options to chorizo, pork belly, and marinated short rib. Operated by Metropolitan Hospitality Group, which won’t take reservations, the relaxed 3,600-square-foot space (75 seats indoors, a 15-seat patio planned for spring) was designed by Gensler with cathedral-style lighting, succulents, jalapeño-hued booths and a roll-up garage window; happy hour runs weekdays 4–6 p.m. (soon to start at 2 p.m. once lunch begins in March) with $2 chips and salsa, $4 Tecates/Coronas, $6 frozen margaritas and an all-day 16-ounce Tecate with a Sauza Blue Reposado shot for $9. A short dessert list (passion fruit flan, fried pastries, tres leches sponge cake) will donate a portion of proceeds to DC Central Kitchen." - Tierney Plumb