Image: Three out of five. And a plant.
Last Updated: October 2022
Current Status: Open 7:30 to 1:00, closed Monday and Tuesday. There are a few seats out front, but don’t count on seating.
The little shop that can create a line for blocks serves really good breakfast tacos. That is pretty much all you need to know.
But we will also let you know a few more things. They offer five (and counting) tacos currently. The shop is an homage to the tacos found in the Rio Grande Valley (and other parts of Texas) where co-owner Ana-Maria Jaramillo grew up. In fact, the first one on the list is called “The 956” for the relevant area code and comes with scrambled eggs, re-fried beans, bacon, fried potatoes, queso, and cilantro. The list is a mouthful, and the taco is about three to four mouthfuls. The other tacos are roughly the same with variations: one subbing in chorizo for bacon, another dropping the beans, and one adding tortilla strips for bacon. Two are vegetarian, including the tortilla, but may include egg in the filling [NOTE: the day we posted they added a third vegetarian option]. Jaramillo’s partner, in life and business, Gus May leads the kitchen, and places a premium on making ingredients in-house when possible – including the tortillas. Sauces are classic red salsa, cilantro crema, and an off-menu habanero salsa.
Beverage options are limited, but they offer drip coffee and cold brew is from Lost Sock Roasters, Topo Chico and Mexican Coke. The dirty horchata, when available, is a creamy treat to pair with the savory tacos.
For now, they are only doing breakfast tacos. But they have plans to open indoor dining (more than the thin window ledge currently available), get an alcohol license, and add a dinner menu.
Washington Post: Tim called them one of the 2020 Top 10 casual restaurants in D.C. when they were just a pop-up.