We all know that, despite the complexity and creativity restaurants offer our palates, there is sometimes nothing better than home-cooked food. Many chefs strive to recreate this homey quality with comfort-food menus and dishes prepared like mama would have made them. But what if, instead of the restaurant becoming the home, the home becomes became the restaurant? That is what has happened at Taqueria Juquilita, a world-class taqueria run by a Oaxacan couple (with assistance from their English-speaking son) out of a tiny second-floor apartment in the Columbia Heights neighborhood of Washington, D.C. That’s where my dear friend Honey Roasted Peanut lives. I was lucky enough to be in town visiting her last weekend when she got the idea to give Juquilita a try. My friend Po’boy, who also happened to be visiting from New York that weekend, joined us. HR Peanut had been searching for good tacos in her neighborhood and came across a glowing Yelp entry for a place that appeared to be just one street away. But if she hadn’t read that review, she never would have known it was there.
Taqueria Juquilita has been run for 10 years out of the same eat-in kitchen of an apartment in a dingy high-rise. It started even more informally as a way to serve friends and family the comfort foods of home. Visitors would call up to the apartment and the son who serves as host, waiter, translator, etc., would throw the keys on a lanyard out of the window and down to the person on the street. As tends to happen when phenomenal food is being sold and served on a mostly regular basis in a semi-public way, word of the restaurant fell into the hands of a less-than-trustworthy source who proceeded to post the address and phone number on Yelp for all the desperate foodies of the world to see. As irksome as it might have been for our host and his parents to have their details published and to deal with the inevitable wave of gringos, I am glad that Yelp review was created. We stood outside the tall brick building and nervously called upstairs. (I promised them I would not divulge their location or contact info here.) Moments later the keys were flying down to us, and we were taking the rickety elevator to the second floor. Inside the apartment, there was a long rectangular table ringed by metal folding chairs. On it were pots of salsa, including pico de gallo and a fiery habaÃ±ero, guacamole, lime wedges and radish slices. There was also a relish made of lightly pickled red onions and habaÃ±ero slices.
Some among us had been out until the wee hours and were embarking on this, our first meal of the day, with some degree of a hangover. I scanned the taco menu, which included cabeza de res (cow’s head), cabeza de puerco (pig’s head), cesina con nopales (beef strips with cactus), sesos de res (beef brains), lengua (tongue) and carnitas (fried pork), and determined that we would need one of each. Po’boy and HR Peanut readily agreed to share. Not only were these tacos beautiful to look at when they arrived at the table, but they turned out to be some of the tastiest I’ve tried. All the meat was well-spiced. My favorites were the falling-apart-tender cabeza de res, the surprisingly meaty beef brains and the meltingly fatty cubes of carnitas. There weren’t any major duds, although we were all slightly less inclined to the pig brains, which had a notably gelatinous texture.
We topped these with the salsas—HR Peanut wisely avoiding the habañero options as Po’boy and I proceeded to light our mouths and lips aflame. Tall cinnamon-spiced glasses of horchata, made excellent salves for our battle-scared tongues. In addition to the tacos, we ordered a quesadilla filled with flor de calabaza (squash blossoms) and a light mild cheese. Huitlacoche is also available as a quesadilla stuffing, but the squash blossoms came more highly recommended by our host. These were mild but slightly crunchy, which made for a unique textural contrast. Despite its unique filling, this was the least interesting item we tried. The tostada topped with chicken tinga may well have been a better bet.
After we had ordered, a group of about five people, some of whom were seasoned Juquilita veterans, came and sat at the other end of the table. They ordered the goat stew and some of the other dishes we didn’t have room to try. I heard the guy sitting next to me ask our host if they had chapulines that day. Lest we finish off this fabulous meal in an uninteresting way, our host informed us that there were indeed chapulines—tiny fried Mexican grasshoppers, served in a tortilla with cilantro and onion. Po’boy and I knew we had to try these, but HR Peanut was squeamish. When they arrived, she bravely took a small bite. I ate an entire tacos worth of the tiny little buggers. They were cured in the traditional way with garlic, lime juice and salt. But I found them a little too salty and limey. They would have been better served as a crunchy accompaniment to one of the softer meats. Still, these were vibrant flavors made from recipes and ingredients that were nothing if not authentic. The tacos at Juquilita were some of the best I’ve had in the U.S., an appropriate accolade for a restaurant in our nation’s capital and a fitting reminder that the best food is still cooked at home.
Second Floor Apt.
b/n 14th St. and 16th St.