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The Pescado a la Talla — grilled rockfish topped with guajillo salsa and salsa verde de perejil.

(Deb Lindsey/For The Washington Post)

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Photograph by Jeff Elkins

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The cochinita pibil taco platter 

(Laura Chase de Formigny for The Washington Post)

Washingtonian Magazine
CHEAP EATS 2019

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DC's Best New Restaurants of 2019 
According to the Experts

New Taqueria Brings Mexican Heirloom Corn & California Vibes to Takoma Park

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5 Phenomenal
Vegetarian Tacos

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The Best Thing Our Food Editor
Ate All Week

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