Four eateries on the Route 1 corridor made a new list of the best tacos in the greater D.C. area.
A recent Washington Post story included tacos made by Taqueria La Placita in Edmonston, La Michoacana in Brentwood and Taqueria Habanero and Tacos a la Madre in College Park.
Here’s what food writer Tim Carman recommended:
Cueritos tacos at Taqueria La Placita: “Cueritos is pork skin, and it’s nothing like the puffy fried snacks that you eat straight from a bag. … The kitchen spoons gooey slivers of skin into a pair of tortillas and promptly buries them under chopped raw onion and cilantro. The taco has a taste and texture all its own.”
Tacos Yucatecos at Taqueria Habanero: “It features grilled shrimp that are briefly tossed in a pan with tequila and Chihuahua cheese until the ingredients combine into a gooey mass of deliciousness. The cheesy shrimp are then slipped into a housemade tortilla and garnished with roasted poblanos, cilantro and pico de gallo.”
Tacos de tinga at Tacos a la Madre: “Her tacos de tinga, also known as spicy chicken tacos, drip with an adobo that electrifies the shredded breast meat packed into the tortilla. The burn is courtesy of chipotle peppers and another chile that Pedro prefers to keep secret.”
La Michoacana at the miXt Food Hall in Brentwood: “The salmon is not cooked in the consommé, as beef or goat is, but grilled separately with a little birria, then draped into a housemade tortilla with Chihuahua cheese, onions and cilantro.”
The story is the latest to highlight how the Route 1 corridor has become an authentic taco haven thanks to a growing population of immigrants from Latin America, cheap rent and college students looking for a cheap meal.
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