Nachos topped with braised lamb, Mexican crema, and poblano queso. Grilled octopus dressed in a mango vinaigrette. Chipotle chicken taquitos embellished with a tomatillo-avocado salsa and cabbage slaw. These are a handful of the modern Mexican starters on the menu at Mayahuel, a DC taqueria that debuted about three months ago.
After you share a few of the smaller noshes, move onto the main course. Customers highly recommend the tacos de falda de res, which showcase slowly braised Creekstone beef brisket, fresh pico de gallo and tomatillo-avocado salsa, fresh cilantro, and wedges of lime. The classic carne asada plate consists of an eight-ounce grilled skirt steak smothered with a guajillo chili-cilantro salsa. If you like fusion fare, try the Mex-Burguesa, a burger dry-rubbed with spices and decked out with queso, salsa, and chipotle aioli.