Espita offers authentic flavors and techniques of Southern Mexico. Located in Shaw, Espita specializes in Oaxacan cuisine seen through the lens of the Mid-Atlantic. You will not find traditional Oaxacan dishes here. Instead you will find authentic Oaxacan flavors and techniques applied to the seasonal bounty of our region, creating a unique experience including DC’s best mole, tlayudas, & mezcal. Closest Metro is Mount Vernon Square-Convention Center.
With so many great items on the menu, we opted for the $35 precio fijo (fixed price) menu and were able to choose one appetizer, entree, and dessert each. I started with the Tlayuda con Hongos - a quesillo topped with fancy mushrooms, asiento, and tlayuda blanco cheese. This savory starter had a wonderful umami from the cheese, mushrooms, and onions. I loved it!
Kieth started with the Ceviche of the day - today it was tuna in a bright pink dressing from blood orange and pomegranate. It was served with housemade blue corn tortilla chips.
For my main course, I ate the Camarones a la Diabla. Seven head-on prawns were drenched in a bland tomato red sauce served over gummy rice and with plátanos. This dish was disappointing in flavor.
Keith paid an extra $6 supplement for the Chamorro - crispy pork shank confit carnitas style over mole manchamanteles, and served with pickled red cabbage and fresh tortillas. The meat fell off the bone and he liked being able to make his own little tacos. The red cabbage gave a German feel to this dish.
There are also a few interesting cocktails on hand. Keith tried their spicy and smoky version of an Old Fashioned called La Moda Roja made with espadín, fresno pepper, chicha morada, and walnut liqueur. It was lip-numbing and satisfying on this chilly night. Overall, we enjoyed our meal despite my lackluster entree. The ambience was colorful with many murals on the walls, and the Happy Hour specials bring in early crowds.
Total Rating: 4.15
Food: 4, Price: 4.5, Service: 4, Ambience: 4, Accessibility: 5
