{"id":9030,"date":"2024-03-07T08:43:14","date_gmt":"2024-03-07T13:43:14","guid":{"rendered":"https:\/\/www.diningtraveler.com\/?p=9030"},"modified":"2024-03-07T08:48:25","modified_gmt":"2024-03-07T13:48:25","slug":"dcs-first-plant-based-latin-american-restaurant-mita","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2024\/03\/dcs-first-plant-based-latin-american-restaurant-mita.html","title":{"rendered":"First Look at Mita, Washington, D.C.\u2019s First Plant-Based Latin American Restaurant"},"content":{"rendered":"\n

Not all of us were lucky enough to sample the exquisite cuisine at Mita<\/a> at the La Cosecha pop-up, and for those who weren\u2019t, or for those who did and were understandingly crushed when the pop-up ended, the good news is that Mita has now opened a brick-and-mortar on V Street, making it Washington, D.C.’s first plant-based Latin American restaurant. The venue is helmed by chef\/owners Miguel Guerra and Tatiana Mora, who combine a passion for plant-based fare with bold Latin American flavors, with a focus on ingredients from their native Venezuela.
<\/p>\n\n\n

\n
\"Dish<\/a><\/figure><\/div>\n\n\n

The Vibe <\/h3>\n\n\n\n


The warm and inviting dining room at Mita<\/a> includes an elegant modern bar, spacious dining area, and open kitchen. The rustic earth tones, array of green plants, and floor-to-ceiling windows add to the ambiance and create a rustic but elegant scene for your dining experience.
<\/p>\n\n\n

\n
\"Food<\/a><\/figure><\/div>\n\n\n

The Food at Mita
<\/h3>\n\n\n\n

Now, let\u2019s get to the most important part: the food! Mita’s innovative 14-course menu, divided into four \u201cacts,\u201d opens with a fun surprise: sweet and savory tamarind and mango candies wrapped in edible paper. Chewy and crispy, the treat kicks off the meal in the most delightful fashion. From there, the meal only gets dreamier. The endless, enticing parade of dishes includes a Venezuelan beverage called papel\u00f3n, made with a non-alcoholic rum and served with a piece of sugarcane. The bread course includes a variety of mini arepas, some made with potato, others with yucca, and others with plantains, and a trio of dips including a sinfully creamy avocado dip; and a soup course that features a fluffy arracacha soup, made with the starchy, slightly sweet Andean root vegetable, and drizzled with a woodsy mushroom dashi. The dish is brimming with gentle earth tones and just the right balance of sweet and savory.
<\/p>\n\n\n\n

Other highlights include a savory watermelon dish with fermented carrots; an open-faced tortilla topped with a heady concoction of squash, kale, piquant green mole, and meaty huitlacoche; a delightful asado negro made with mushrooms, served on a bed of creamy corn and adorned with crispy onions. The textures and colors play a vibrant role in each dish, and the Latin American flavors, ranging from cilantro to sweet plantains to coconut, are ever-present and dynamic. <\/p>\n\n\n\n


The dessert courses are as sublime as the savory courses. The winner is the one called Salar Uyuni, which is designed to resemble the famous Bolivian salt flats<\/a>. It features a yuca cake crowned with a crunchy white tuile.
<\/p>\n\n\n

\n
\"Vegerarian<\/a><\/figure><\/div>\n\n\n

The Drinks
<\/h3>\n\n\n\n

Mita’s wine list features off-the-beaten-path natural and sustainable wines, and the full bar offers any cocktail your heart desires. Try one of Lou Bernard’s famed Singhani cocktails, formerly of Casa Kantuta.
<\/p>\n\n\n

\n
\"\"<\/a><\/figure><\/div>\n\n\n

The Verdict
<\/h3>\n\n\n\n

Mita is an epic, unique dining experience. Make your reservation now.
<\/p>\n","protected":false},"excerpt":{"rendered":"

Not all of us were lucky enough to sample the exquisite cuisine at Mita at the La Cosecha pop-up, and for those who weren\u2019t, or for those who did and were understandingly crushed when the pop-up ended, the good news is that Mita has now opened a brick-and-mortar on V Street, making it Washington, D.C.’s […]<\/p>\n","protected":false},"author":8,"featured_media":9024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[155,39,41,219,7,132,2,80,396,501],"tags":[],"class_list":{"0":"post-9030","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dclife","8":"category-dc-life","9":"category-dc-restaurants","10":"category-dining","11":"category-food","12":"category-restaurants","13":"category-travel","14":"category-travel-blog","15":"category-travel-dining","16":"category-travel-eats"},"yoast_head":"\nFirst Look at Mita, Washington, D.C.\u2019s First Plant-Based Latin American Restaurant ⋆ The Dining 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