If Hawaii and Mexico had a baby, a perfect baby, it would be this taco. The Best Thing on the Menu at Agua 301 is undoubtedly: Pork Belly al Pastor. Three succulent tacos filled with crispy fried pork belly, pineapple habanero salsa, al pastor aioli, salsa de arbol arrive at your table glistening with an entrancing glaze.
As if the world’s most perfect protein needed any help…Chef Antonio Burrell lightly breads and fries the belly, which has already been slow-cooked to optimal tenderness. The pineapple habanero salsa is what transports you directly to a Hawaiian luau, where the pig of the party is cooked underground to an equal level of deliciousness. Hopefully by men in ridiculous outfits.
If picking the right margarita has always been a problem for you, we’re here to help. The Humo en el Agua (translation Smoke on the Water) is the right choice. This pomegranate margarita made with Fidencio Classico, Pama Liqueur, pomegranate juice, and fresh squeezed lime juice. Fidencio Classico is key because it’s mezcal, and thus delivers smoke. Typically mezcal is paired with citrus fruits, but here’s hoping that the smoke and berry combination is a new trend. Mezcal is one of my favorite things right now, with its notes of beef jerky and peat. Fair warning though, mezcal is a gateway drug to scotch because once you go smoky, toasty, roasty – you never go back.
Finish the evening at Agua 301 with Chef Burrell’s apple empanadas. They’re stuffed with his mother’s good old-fashioned apple pie recipe. You’ll undoubtedly be choosing between these and the churros. Choose these.
All and all the tacos and the guacamoles (with bacon!) steal the show at this new spot in the Navy Yard. They outshine the entrees and will be perfect before or after a Nats game come spring. Click here for more photos.
Pork Belly al Pastor not your BTM? Share your favorites in the comments section.