this new taqueria will steal your heart - stainless steel drink cubes
The squeeze bottle from Bandit Taco looks like something you can see during the Redskins game break.
High and round mustard
Yellow, the bottle is a container that should be filled with water, Kimchi salt water, loot sweat or anything that athletes drink these days. This foot-
However, the long can contains salsa.
A blue tape attached to the bottle says "very hot!
, "Only warnings are provided, but there is no actual information about the internal content.
I will know soon, use-
The House of chef Mauricio Flores tusios is a volatile compound of garlic, vinegar, peppers, syrup and burnt peppers (including Habanos and APOL)
It's a salsa dance that doesn't want to alienate you from the heat but makes you believe
Properly balanced peppers can highlight a dish like citrus, salt, or more
For example, carnitas in this U-Street corridor, taqueria: there is one or two in the kitchen-
The step-by-step process of preparing pork results in a single filling of concentrated juicy.
It's pork below grade 10.
Sprinkle radish, scallions and coriander on the tortillas.
The taco was done by itself, but when caught up with Flores tusios's hot salsa, it presents a new identity, A place for cards that at least love vinegar and spices.
Bandit Taco is my favorite latest taquerias crop to sprout in the area, including Shaw's Cortez and Silver Spring tacos, Tortas and tequila.
It may not be surprising because the robbers came from four veterans. C.
Dining Scene: not just Flores aguos, who has worked with salvagan's restaurant owner Richard Sandoval for many years, but also at the seset Osteria and Milan cafe, etc.
Neither the master of the robber is Mexican in terms of birth or ancestry, but they have something equally important: first
Time restaurant owners who want to impress.
The robbers are also self-
Therefore, the risk may be higher for partners.
Opened in February, Bandit has a fast breeze temperament
Casual, with a pleasant counter service and a customizable menu that allows you to choose your protein car: a taco with two tortillas, A burrito bowl filled with rice and beans, minus the magic elastic flour tortillas or dirty tortillas.
There is no alcoholic drink here, only a small restaurant, and the Sun shoots in from the fish tank --
Just like the picture window, with the help of no single cerveza, you can enhance your spirit.
"We don't want to be 100% Mexicans because it's hard.
"You have to adapt to all the different backgrounds we have in Washington," said Bandit Lobo Winners . " He is one of the owners of Bandit Taco.
Lobo Winners is a good example: he has Italian and Bolivian origin.
If there is any difference between Washington and Los Angeles or Houston, it is the atmosphere of desire, as if our taco shop felt the need to cater to every Ivy League flavor that goes through town.
Our taquerias often have no dirt under their nails.
They don't have big stainless steel pots, and the pork is stewed slowly with its own lard.
They don't sell pig skin or pig skin. ear tacos.
They mainly focus on a controlled transformation of Mexico Street. Food experience.
These are some of my thoughts at the top of Cortes (1905 Ninth St. NW, 202-299-
0381, Cortez Baird. com)
This is a stylish taqueria carved from the front space of the restaurant 1905.
The view from the rooftop bar is very spectacular at sunset: When you see the fleshy plants from their flower boxes, you can breathe in Shaw in a variety of colors, lost on the ground
The rooftop bar is D. C.
Equivalent to Cancun beach: with this kind of landscape you will suffocate anything and call it special.
Cortes's Tacos menu is tight and some of them may be considered hot if the kitchen has one (a)
Purchase better tortillas and (b)
I bothered to cook the tortillas, which tasted like the newly heated Massa.
Still, both skirt steaks and chicken tacos provide evidence that the kitchen knows how to deal with the protein, and even if the crew often decorate the meat with shredded meat, the choice of lettuce is not yet ripe.
Bandit Taco doesn't have its own tortillas either, but the turn of the store --
Warm, fragrant, fresh, not affecting the filling
Superior to Cortes.
Bandit's team also understands the natural beauty of a well-
Tacos in costume: Instead of throwing a fresh coin or two
Cut the radish on your tray, the crew chop the root dish and sprinkle it on the corn roll with colorful matchsticks, coriander and scallions.
These tortillas are ready for their close relationship. up.
If carnitas is the king of Bandit, then the skirt steak is clearly the heir.
The kitchen uses aji panca sauce in marinade to inject the taste of Peru into the preparation of Mexico.
This is a beef with a unique flavor.
It's hard for me to imagine that the local taqueria can make a better carnitas or a steak tacos skirt.
The juicy chicken adobo of Bandit, which is also ranked there, is hotter than many.
At this point, I tasted almost every filling in Bandit Taco except crispy shrimp.
The only thing I can't recommend is fried tofu, two of which are wrapped in warm tacos and vegetable salsa.
Taco spilled its internal organs in one bite.
It soon became a tofu salad.
The same is true for wild mushroom tacos, which explode like pinata when you put your teeth in.
Somehow I can forgive this with mushroom preparations.
Maybe it's because I put it in that wonderful salsa dance.
Marked "very hot!