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Posted at 04:39 PM ET, 12/28/2011

Where to eat (tacos) now: Mama Chuy

A traditional sope, a deep-fried masa cake topped like a taco, is one of the highlights at Mama Chuy, the new Mexican restaurant on Georgia Avenue NW near Howard University. The restaurant aims to serve only traditional Mexican food, all hailing from the Jalisco state. (Matthew J. Taylor/For The Washington Post)
Our clamoring for better-caliber Mexican food in Washington is finally yielding some results: A half-dozen taquerias are (finally!) on the horizon in 2012, joining R& R Taqueria in Elkridge as restaurants aiming to serve a more authentic taco.

Among the first to open its doors? Mama Chuy, a charming restaurant near Howard University that’s serving traditional food hailing from Mexico’s Jalisco state. Opened just a couple of weeks ago, Mama Chuy is a family affair. It’s run by Dinora Orozco and her brother Joe Orozco (a one-time line cook from Potenza), who named the restaurant for their grandmother, who also provided the pair with inspiration and many of the recipes.

The small restaurant is stylish with custom made Mexican-tile tabletops and wallpaper that evokes a feeling of zen. (Lavanya Ramanathan/The Washington Post)
“We wanted to give people a taste of what its like to have a taco in Mexico,” says Dinora. On the menu are small tamales filled with pork stew; a half-dozen varieties of street-food-sized tacos, including a carne asada (steak) incarnation and flash-fried carnitas (slow-cooked pork) version; and tortas, that hearty Mexican sandwich we’ve spied on menus across town (this one features Mexican sour cream, meat or veggies, beans, avocados, lettuce and tomato stacked on traditional bread).

The prices may be the best part: Two tacos run around $4, while quesadillas are a steal at around $3. Happy hour is another bargain: Monday-Saturday, 4-7 p.m., margaritas and cuba libres are just $3.

Vegetarians are taken care of here, with options including the papas fritas (french fries, topped with lime, cilantro and tangy, traditional Chihuahua cheese) and the vegetarian flautas and tacos (both are stuffed with three kinds of mushrooms).Quesadillas look promising, particularly the poblano pepper-chickpea puree one, which I’ll be going back to try. Vegan options aren’t available yet, but a tamale is on the way, says Orozco, a former vegan.
The papas fritas — also known as french fries — are best dipped into the mild, lime-scented tomatillo salsa. (Matthew J. Taylor/For The Washington Post)

Many of the tacos can be had as sopes, a crunchy cake of deep-fried masa topped with the taco filling and eaten with your hands. Laborious to make, they’re a treat in Mexico, Orozco says — and a rare treat on menus here, too.

The decor is modern with traditional touches, including tables inlaid with ceramic tiles imported from Jalisco and textured wallpaper that gives you a zen feeling.

Check out Mama Chuy on New Year’s Eve, when the restaurant hosts its first big event, a New Year’s “pre-game” dinner, with drink specials and all-you-can-eat tacos and a glass of sparkling sangria from 6-8 p.m. for $15 in advance, and $20 at the door. (RSVP to to be added to the list.)

The spinach quesadillas, full of buttery goodness, are a steal at $3.50. (Matthew J. Taylor/For The Washington Post)
Is there any chance the pair will yield and put a pupusa on the menu?

Says Orozco: “We’re Mexican, this is Mexican, we’re going to stay Mexican.”

By  |  04:39 PM ET, 12/28/2011

Categories:  Restaurants

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