This may be D.C.’s year of the taco. Four taquerias have opened in the District since April, and at least two more arrive in coming months.
Why the sudden reverence for what amounts to a little meat and onion tucked into a corn tortilla? There are several reasons. One is economics: In a down market, few foods taste so special and yet cost so little. Another is that chefs of Mexican heritage are overseeing many of these new restaurants, including Mama Chuy, El Chucho and Tacos El Chilango, whose owners descend from a long line of taco-makers. The growing variety of ethnic foods available in the city, in part thanks to the rise of food trucks, primed our palates for the portable Mexican staple.
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