In recent years I have been lucky enough to visit various locations in Mexico – Mexico City, Puebla, Oaxaca, and Merida. Throughout my travels in Mexico, I was deeply impressed with the wide variety of flavors, ingredients, cooking techniques, and local specialties throughout the various regions of Mexico. The fare of different places in Mexico goes way beyond tacos and includes interesting and unusual culinary creations. Of late, the number of Mexican restaurants in D.C. has grown and many of the unique local cuisines and plates I sampled in Mexico can be found in our own backyard. Even though there’s nothing quite as fun as visiting a new city and tasting the local food, it is exciting to find those dishes in your hometown. Indulging in them is like a trip down memory lane! Here’s a list of some of the best regional Mexican dishes we have in D.C.
Tlayudas at Tequila & Mezcal
There’s a block on 14th street that features a series of Mexican restaurants in D.C., including Mezcalero, Taqueria Habanero, Anafre, and, most recently, Tequila & Mezcal. This new spot hosts a charming covered patio and colorful indoor dining room. The menu highlights a variety of different tacos, but what I zeroed in on was the tlayuda – a dish not often seen on menus of local Mexican restaurants. Tlayudas are a classic Oaxacan dish, made with a crispy toasted tortilla smothered with creamy mashed refried beans, lettuce, tomatoes, avocado, queso fresco, and any additional toppings you may choose. Served everywhere from food carts to high-end dining venues, tlayudas are a quintessential Oaxacan dish, and for good reason. Tlayudas are uber satisfying with just the right amount of crunchy, a hint of smoke from the beans, freshness from the vegetables, and creaminess from the cheese. At Tequila & Mezcal, you can have yours with meaty portobello mushrooms and corn, making the dish even heartier and more delicious.
Quesadillas at Oyamel
I don’t know anyone who doesn’t love quesadillas. After all, what’s not to love? It’s cheese melted in a tortilla, a Mexican grilled cheese of sorts! Originating from northern Mexico, quesadillas date back to the Aztecs, who also incorporated huitlacoche into their meals. Huitlacoche are Mexican truffles made of corn fungus. The flavor of huitlacoche is smoky, velvety, and rich, and when served inside a quesadilla, as done by the Aztecs, it is an experience in decadence. At Oyamel, you can have this experience. Oyamel is the original Mexican fine dining venue in D.C., and their huitlacoche quesadilla has been on the menu since the restaurant opened. Oyamel also serves squash blossom quesadillas during squash blossom season, wildly popular at street-side stalls throughout Mexico City. No matter what kind of quesadilla you treat yourself to at Oyamel, you will have an authentic, cheesy meal. Note: Oyamel is a very popular Mexican restaurant in D.C. so make sure to make a reservation.
Camote at Muchas Gracias
During a recent trip to Merida, in the Yucatan, where the Mayan culture has had a huge influence on the local cuisine, I was surprised to discover how popular camote, or sweet potatoes, are. They are actually native to the Yucatan peninsula, and were grilled or roasted by the Mayans. In modern dishes they are served with different toppings, sometimes drizzled with crunchy and savory peanuts, sometimes arriving in a puddle of moles, or, like at Muchas Gracias, come served with a bit of sea salt and a heady, garlic infused salsa negra. In any form, camote is delectable and I highly recommend the one at Muchas Gracias.
Enchiladas at Republic Cantina
Enchiladas are a classic Mexican dish, originating from the Valley of Mexico, where present-day Mexico City is located. Republic Cantina is a new Tex-Mex spot near NoMa serving chips, queso, and really dynamite enchiladas. Served in a skillet, with tortillas stuffed with classic Mexican ingredients including squash, corn, and mushrooms, smothered in melted cheese and doused in a tangy green salsa, it’s a delightfully dense and earthy dish.
Cemitas at Taqueria Xochi
Many of us have heard of tortas, which are Mexican sandwiches that originated in Guadalajara. Cemitas are a different kind of Mexican sandwich that hails from Puebla and are distinguished by the round, sesame seed dotted bread that is always utilized for them. Taqueria Xochi, a rising star in the local Mexican restaurant scene, serves up a divine cemita with eggplant, Oaxacan cheese which is sort of like mozzarella, avocado, chipotle, beans, onions, and tomatoes. It is a heavyweight in the world of sandwiches and one that will have you relishing each and every bite.
Enfrijoladas at Cielo Rojo
Enfrijoladas is a classic Oaxacan dish, made with mini tortillas stuffed with cheese or eggs and served swimming in a black bean sauce, where the black beans are stewed with garlic, avocado leaves, and hoja santa, which is an aromatic Mexican pepper leaf. With the flavors of anise and mint from the hoja santa, the creamy and soft textures of the sauce and the cheese, and the nutty aroma of fresh corn tortillas, this dish is a whirlwind for your senses. The one at Cielo Rojo is visually stunning as well and can be veganized with vegan cheese. The addition of guacamole, epazote, cashew cream, onions, and smoky chipotle makes it even more of a flavor bomb. Wash it down with one of their tart and smoky margaritas! Although Cielo Rojo is not a Mexican restaurant in D.C. proper, it’s worth the drive to Takoma.
