El Camino: Chilaquiles

Chilaquiles

The news of a taco slinger opening in Bloomingdale was met with the kind of excitement of being a kid on Christmas morning who finds a present the exact size of a Power Wheels Pink Barbie Jammin’ Jeep under the tree. In other words, EPIC excitement. Believe it or not, this analogy is kind of appropriate because El Camino is indeed named after a car (Yea Chevy!). That’s why you’ll see things like tables bases made from rims.

Gently-priced tacos are the first thing you spot on the Mexico meets SoCal menu, which runs the gamut of tortas, ceviches, braised meat, and chips with dips. While everyone can get on board with $2.50 tacos, the Best Thing on the Menu comes in a crock pot: Chilaquiles made with corn tortilla cops, salsa verde and smoked gouda. 

Simply put, they’re wet nachos. But in the best possible way. In Mexico, they’re typically eaten for breakfast or lunch but at El Camino, dinner’s the only option so dig on in. Here’s the kicker. These bad boys are both vegetarian AND gluten free. You hardly miss meat when the gouda cheese imparts so much smokiness. Start with one order, then another if for no other reason than “chilaquiles” is hella fun to say.

Mezcal Old Fashioned

Pair this tasty crockpot with something equally smoky – the Mezcal Old Fashioned. It’s the priciest cocktail on the list, but spring for it anyway because you can get a margarita almost anywhere. El Camino’s cup of love contains Mezcal, mole and orange bitters, and vanilla-sarsaparilla agave.

Chilaquiles not your BTM? Share your favorites in the comments section.

El Camino is located at 108 Rhode Island Avenue NW. 

Mason Dixie Biscuit Co: Pulled Pork with Jalapeño Slaw

Biscuit

 

UPDATE: Starting Thurs, Nov 6 Mason Dixie Biscuit Co. will be serving out of Union Market, parting ways with EatsPlace.

Unless you’ve been too busy holding hands while apple picking in matching sweaters all Fall, you’ve probably picked up on the biggest buzzword: biscuit. Until recently, DC had been sorely lacking in the fluffy, flakey, buttery department. But this void has been filled by Mason Dixie Biscuit Co.

The biscuit slingers include Executive Chef Jason Gehring, Managing Chef Mo Cherry and CEO Ayeshah Abuelhiga. They’ve been super innovative in launching their concept through pop-ups, and now a residency at EatsPlace, which opened its doors this month.

Located in Park View (near Petworth), EatsPlace is a food incubator that allows up and coming concepts to be nurtured during short residencies. It doesn’t look like a science lab of sorts. Rather, it’s a cozy brick row home complete with seating, and a full bar. It’s there that you can try Mason Dixie Biscuit Co. Mon-Fri 7a-1:30p through the remainder of 2014.

Be sure to order The Best Thing on the Menu: Pulled Pork Biscuit Sandwich with Jalapeño Slaw. Bet you thought we’d say Fried Chicken Biscuit Sandwich. Well, surprise. Tender pulled pork piled high between two fluffy biscuits breeds the best of the BBQ and Southern comfort worlds. You can choose between three biscuit flavors for sandwiches, and in this case Ham & Jalapeño is a no-brainer.

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Obviously, the fried chicken biscuit sandwich isn’t bad. Jason, after all, was the opening chef for Astro Doughnuts & Fried Chicken. But it’s one of those situations where there’s more fried matter than chicken meat, which somehow makes you feel even more guilty about your mid-morning heart attack snack. Last tip: Bring a team of hungry friends so you can try most of the menu.

Find Mason Dixie Biscuit Co inside EatsPlace at 3607 George Ave NW. 

Pulled pork sandwich not your BTM? Share your favorites in the comments section.