March-April 2019 | Food & Drink

In the Mood for Mexican

Here are 10 offerings that highlight the crunchy, cheesy, citrusy, picante deliciousness of Mexican dishes and the food inspired by them

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Photo by Deb Lindsey.


Birria Burrito at Gringos & Mariachis

The trouble with burritos is that too many places subscribe to quantity over quality. At Gringos & Mariachis in Bethesda and Park Potomac, you get both of those things in the form of a birria (short rib) burrito. The process of making this behemoth starts with braising short ribs for four hours in an adobo sauce made with rehydrated dried chili peppers (guajillo, morita and ancho), garlic, onions, cinnamon, cloves, thyme and oregano. Once tender, the meat is shredded and tossed in adobo sauce and rolled in a flour tortilla along with jasmine rice (tinted green from poblano peppers and epazote, a green Mexican herb), black beans, lettuce, queso fresco (a creamy cow’s milk cheese) and avocado salsa (diced avocado, lime juice, garlic, jalapeño and cilantro). Dip the burrito into the condiments layered on top of each other on the plate—green tomatillo sauce, red guajillo pepper sauce and sour cream. Ask for more of them—and extra napkins.

Gringos & Mariachis, 4928 Cordell Ave., Bethesda; 240-800-4266; 12435 Park Potomac Ave., Potomac, 301-339-8855;