Muchas Gracias
Mexican restaurant · Chevy Chase ·
Regional Mexican dishes and cocktails from a beloved spot
Regional Mexican dishes and cocktails from a beloved spot
"Serrone singles out a specific burrito: "I love the chili relleno burrito from Muchas Gracias. It’s slutty, delicious," calling it a favorite she orders rather than makes at home." - Thom Hilton
"In the early days of the pandemic, chef Christian Irabién introduced Muchas Gracias as a pop-up that helps raise funds for immigrant communities and restaurant workers in need. Irabién moved on to other projects (opening Amparo Fondita), but the humble takeout-turned-restaurant continues to send out supple flour tortillas for quesadillas and burritos that can satisfy the abundance of young families in the Chevy Chase neighborhood. A bustling weekend brunch brings chilaquiles and huevos rancheros to the table." - Tierney Plumb, Eater Staff
"A former pop-up turned full-fledged outfit, this Northwest fave prides itself on fresh Mexican ingredients and epic taco platters for the whole family. Should tacos not fit the mood, there’s plenty more to try, from huevos rancheros and chilaquiles rojos for brunch to enchiladas with mole and whole branzino — broiled skin-on and served with rice/black bean puree and house-made corn tortillas — for dinner. But save room for dessert: The tres leches cake made with Mexican vanilla sponge cake and macerated blueberries doesn’t disappoint." - Mekita Rivas
"One of D.C.'s most hyped new Mexican restaurants began as a pop-up during the pandemic, and Muchas Gracias has pivoted and pivoted from takeout to patio service to unassuming dining room. Chef Christian Irabién, a native of Chihuahua, Mexico, makes beautiful brunch dishes out of staples like black bean-stuffed huevos rancheros and chilaquiles rojos—and you can even add Oaxacan grasshoppers to your order. Ingredients are obsessed over here, including hand-pressed tortillas made from fresh-ground Mexican corn. The drinks list aims to transport you to Mexico, via wine from the Baja region or a mezcal tasting. Brunch cocktails include mimosas and a carajillo with cold brew coffee and citrusy Licor 43. The tres leches cake is a must for dessert." - Adele Chapin
"Oyamel alum Christian Irabién’s acclaimed Mexican takeout spot in Upper Northwest has quickly amassed a steady following for its lunchtime burritos, full of braised short ribs or charred sweet potatoes, that pay homage to the filling lunches he ate growing up in Northern Mexico and West Texas. Order takeout or delivery online or make a reservation. — Tierney Plumb" - Gabe Hiatt
