Taco time. Suckling pig is a wonderful bar of meat, crisp in elements and tender in others, flavored with orange, oregano and thyme and garnished with minced onions and dots of avocado puree. The attractive wedge perches on a purple corn tortilla pressed and cooked on the comal, or griddle, that diners see after they enter the restaurant. A good showier taco finds char-marked broccoli stems — image upside-down little bushes, dusted with shaved cashews — rising from a swipe of black mole on a blue corn tortilla. The way to eat the development? Rigorously. Nonetheless, I like the mix of sentimental corn, smoky broccoli and a mole knowledgeable by a backyard of chiles, floor nuts, raisins for sweetness and vegetable ash for colour.
https://www.washingtonpost.com/meals/2021/10/22/maiz64-restaurant-review/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | Maiz64 restaurant assessment: Mexican aptitude and smothering service come to Logan Circle