A guide to the newest places to eat and drink which prepared smash burgers and cheesesteaks in Espita’s kitchen “It’s pretty similar to every story you’ve heard honestly,” co-owner Josh Phillips explains of the closure and revenues aren’t going up with it ‘This probably is not going to last forever.’ So might as well change it now while we still can.” Phillips found there was an “emotional ceiling” to what diners were willing to pay for most Mexican food—particularly tacos—even though it’s labor-intensive and expensive to make tortillas Those costs have only risen: Since the pandemic he says the average wage of cooks has gone up $4 an hour—not a bad thing because “wages need to go up,” Phillips says—while ingredient costs have skyrocketed with supply chain issues and inflation Phillips isn’t revealing just yet what will replace Espita is all I’m going to say… It’s going to fill a hole that Shaw needs right now,” he says And if you are still craving Espita’s style of modern Mexican food and mezcal cocktails, you can find them at sister restaurants Destino and Taqueria Las Gemelas in the La Cosecha food hall “It’s always sad to close your first restaurant,” Phillips says Destino provides the same creative outlet: “It’s kind of everything we always wanted Espita to be.” Jessica Sidman covers the people and trends behind D.C.’s food and drink scene she was Food Editor and Young & Hungry columnist at Washington City Paper She is a Colorado native and University of Pennsylvania grad Taqueria Las Gemelas is the first half of a two-piece project that includes a forthcoming seafood bar If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy One of the biggest challenges for the staff at Espita the popular high-end Mexican restaurant and mezcal bar in Shaw is convincing customers to explore parts of the menu beyond the tacos wrapped in heirloom corn tortillas but it can be frustrating to see dishes like a pork shank confit in a manchamanteles-style mole full of pineapple and banana go ignored So for its expansion project inside all-Latin La Cosecha market in Northeast the ownership group decided to open a pair of twin businesses that solve the dilemma with a divide-and-conquer approach which opens for breakfast and lunch today (Monday caters to street food fans with a variety of tacos and corn tortilla quesadillas — an item Espita’s customers have frequently requested over the years and seafood-centric dishes that bring to mind resort towns on the southern side of Mexico’s Pacific coast “Saying ‘a Mexican restaurant’ means different things to different people,” Phillips says “Having both of them side by side allows us to very much differentiate that.” which means “the twins,” is a tribute to her two daughters Neri Díaz has been making tortillas since she was a 7-year-old in Ahuacuotzingo a small city in the Mexican state of Guerrero The taqueria includes a market section where customers can buy 15- or 10-packs of tortillas “For me it means a lot [to be a partner],” Neri Díaz says in Spanish who worked as a butcher in Mexico City before making his way to the District He’s the type of guy who built his own trompo the vertical spit responsible for roasting al pastor proteins He’s got the carnitas already cooked,” says By the time I’m there he’s already on his fifth taco is adamant his pork al pastor is a cut above because his partners source high-quality dried guajillo peppers that retain a leathery flexibility He also gets credit from his colleagues for improving their smoked and slow-roasted lamb barbacoa by steadily reducing the cooking temperature to mimic the underground pits where the dish is traditionally made people can buy it on $5.50 taco with charred tomatillo salsa and onion Aikens is also excited to serve a braised beef lengua y cachete or “tongue and cheek,” taco with crisp tomatillo Quesadillas come with four different options: a quesillo with a four-cheese blend and a salty-sweet ice cream dish that came straight from a favorite snack in the kitchen at Espita Soft-serve (milk chocolate or dulce de leche) comes with crushed up tortilla chips and mole negro chocolate sauce At the bar, the taqueria offers three cocktails, including a margarita ($9), a mezcal margarita ($10), and a chamoy negroni ($11). Canned wines come from Modelo on draft costs $6, and there’s a $7 bottle of session IPA from the Colima brewery Canned wines come from Santa Julia in Mendoza BELLE GLADE — A South Florida company is fighting federal regulators' proposed punishment over the death of an employee who suffered a heatstroke on his first day on the job 26-year-old Salvadore Garcia Espita came to Belle Glade from Mexico on a temporary work visa in mid-September Investigators said Espita began to feel ill and collapsed while planting sugarcane in 97-degree heat in a Loxahatchee field He died in a local hospital three days later His death prompted a six-month federal investigation into McNeill Labor Management, the company which contracted Espita and is run by Wellington residents Christa and James McNeill Investigators concluded this month that the company could have prevented Espita's fatal heatstroke had it provided proper heat protection Palm Beach Post editorial: Ban the burning of Florida sugarcane fields The Labor Department also cited McNeill Labor Management for not reporting Espita's hospitalization and death to the federal Occupational Safety and Health Administration The agency proposed that McNeill Labor Management pay a fine of $27,655 and adopt a heat-illness prevention program to keep others from suffering the same fate “This young man’s life ended on his first day on the job because his employer did not fulfill its duty to protect employees from heat exposure a known and increasingly dangerous hazard,” said OSHA Area Director Condell Eastmond in Fort Lauderdale OSHA issued its citation one day after Florida Gov. Ron DeSantis signed legislation that bans local governments from requiring heat protections for outdoor workers launches its own investigationMcNeill Management Labor has contested OSHA’s findings and proposed penalty sending the case to the Occupational Safety and Health Review Commission for an independent review an administrative law judge can either affirm or reject the proposed citations and penalties vice-president James McNeill said the company is in the preliminary stages of conducting its own investigation into Espita's death He declined to comment on the citations in the meantime His company's website features photos of men in wide-brimmed hats and long-sleeved shirts each accompanied by the same caption: "Planting cane is a labor-intensive process where only the hardest working and best farm labor contractors can perform." Almost exactly two years before Espita's death, another unnamed laborer died of heatstroke while planting sugarcane an hour's drive west in Clewiston. At least 10 more in Florida have died of heatstroke between 2017 and 2023, according to OSHA's online database of workplace fatalities The Labor Department recommended McNeill Labor Management provide frequent breaks in shaded areas for its employees and train them to recognize symptoms of heat-related illness It also recommended that the company make a plan to connect heat-stricken laborers with first responders faster The field where Espita worked is about an hour west of West Palm Beach 20 minutes from the closest road and 22 miles from the hospital where he died Hannah Phillips is a journalist covering public safety and criminal justice at The Palm Beach Post. You can reach her at hphillips@pbpost.com Laura Lecué and Alan Montfort traveled the world before settling in the tiny town of Espita they were sure they’d found a special place.  “Espita had that feeling of somewhere different “Far from major cities but centrally located at the same time It felt like a place where life could happen.” where she worked for a local firm for about four years But she was well aware that she wanted to venture off on her own I moved to a small town in northwest France Then I started traveling and eventually arrived in Mexico with Alan.” She started working with an architect in Yucatán which eventually brought her to a remodeling project in Espita The couple discovered the town and soon became enamored.  “It had that feeling I loved about small towns Laura and Alan bought a home a couple of blocks from the main square and started remodeling it to their liking it became a bar where people could stop by on the weekends or after the December vaquería— a yearly traditional festival We would see horses grazing next to convertibles That only happens in magical places,” says Laura the bar expanded into a boutique hotel and became Casona Los Cedros which maintains its classic colonial look with a modern minimalist style which has opened them to a new world of challenges “We were both beginners in the hotel world a way to share what we enjoy with other travelers.” Laura and Alan operated for the first months of 2020 but the pandemic halted their plans.  with travel restrictions and all,” says Laura  “But we slowly picked up momentum booking all our tables and planning for events People have really enjoyed their time with us She notes that the intention of the Casona is to highlight the value of Espita “It’s very important for us that Espiteños feel part of this space We’re so happy to have worked with local craftsmen when remodeling The restaurant in Casona Los Cedros shows the same approach in its cooking.  “Chef Jorge Ildefonso wanted to ensure a local concept and use up what we could find in the region,” Laura says “Everything comes from different towns in the state like the cheeses and dairy that we bring from Sucilá or the vegetables that we grow in our garden.” Laura says that gastronomy is a central aspect of the project but they are excited to combine it with art and culture In June they inaugurated the first edition of “Taste of Espita,” a festival that offered a curated menu by Chef Ildefonso “Our intention is to make these events a regular occurrence We want to offer something different for our guests it was delicious food and dancing,” Laura says visitors of Casona Los Cedros come mostly from Mérida and nearby towns but Laura excitedly shares that international travelers are becoming abundant “We look forward to welcoming people who miss traveling there are those who see flowers as more than mere decoration Ileana Jacobo believes that flowers evoque a universal language of love Organic food production is a somewhat newer trend in agricultural ventures as it promotes a friendlier environmental process and is overall said to be healthier for consumers Photographs by Richard Leo Johnson Around the corner is an early 20th-century movie theater refashioned into someone’s home Over the back wall is a new home with sleek white modern walls and endless gardens under development Down the street are a famous photographer and a longtime local real estate agent who grew up in London,… the house of Maryinez Lyons hosts a green oasis Elenizta Garden began in February and has slowly grown into a city jungle Texas-born Jenne Maag is known in the fashion world for her eponymous SoHo boutique A lesser-known project of hers began almost 20 years ago when she snapped up a romantically ornate casona on Calle 47 in Mérida   “What do you know about the history of the house?” I ask A highlight of the most recent Mérida Showcase of Homes was this stunning Colonial Palace on Calle 66 in the Santa Ana neighborhood Look down to see the dramatic reflecting pool that lines the mansion’s center hall Advertise With Us followed a week later by the sit-down restaurant Espita owner Josh Phillips and wife/business partner Kelly Phillips were in the Mexican beach village of Troncones researching food and drink for the restaurant And unlike a lot of businesses born in the pandemic Las Gemelas isn’t a big departure from what they originally envisioned “We wanted the kind of place we’d go when we’re on vacation or a date night: breakfast tacos in the morning the couple brought on two business partners who’ve worked at Espita since the Oaxacan restaurant opened in Shaw five years go will continue to lead an extensive tortilla program The group imports Oaxcan corn that’s ground and nixtamalized on premise for ultra-flavorful For the taqueria’s morning-to-night volume Neri-Diaz will have the help of a Lenin Tortilladora machine that can churn out 2,100 fluffy masa tortillas an hour who worked as a butcher in Mexico City before joining Espita is behind meat dishes such as pork-and-pineapple al pastor braised beef tongue-and-cheek with salsa verde The menu for Taqueria Las Gemelas starts daily at 7:30 AM for early risers with $2 pours of local Counter Culture coffee and three styles of egg breakfast tacos including crispy potato and cheese or carnitas and pickled jalapeño There are also homemade sweets and a chia-yogurt bowl says there isn’t “a huge breakfast scene during the week,” but he’s seen an uptick in morning crowds as more people work from home in the burgeoning residential neighborhood In addition to tacos, an all-day menu boasts quesadillas tlayudas—like a Mexican masa pizza piled with beans and meats—and sides such as homemade chips and salsas or tomato rice drinks here are made for grab-and-go such as mezcal margaritas on tap or “chagronis,” a riff on a Negroni slushy with tequila and chamoy Frozen fans can also get their fix with homemade soft-serve—best eaten as a swirl of dulce de leche and milk chocolate topped with a sweet-salty combination of mole negro and crunchy tortilla bits The taqueria will also have a market built-in to the shop with items like the homemade tortillas—taco or larger quesadilla size—three styles of moles Tortillas will come with a QR code that links to a video starring Neri-Diaz demonstrating how to prepare the masa rounds at home Similar to Espita, which transitioned to a no-contact QR code ordering system early in the pandemic customers at Las Gemelas can pull up menus and pay for items by scanning a GoTab code with their mobile devices Servers will still greet customers and interact with tables who have questions about the food and drinks “The goal is to take away the transactional nature of dining out and focus on hospitality,” says Josh Phillips “It’s gotten to a point where the server’s role is no longer about the mechanics of taking orders or payment.” Las Gemelas won’t be the only new restaurant from the Espita crew Josh Phillips says he’s currently scouting multiple brick-and-mortar locations for Ghostburger their popular burger and cheesesteak ghost kitchen that opened at Espita in August The original isn’t an actual apparition—“it isn’t going away it’s become a part of who we are,” says Phillips Anna Spiegel covers the dining and drinking scene in her native DC she attended the French Culinary Institute and Columbia University’s MFA program in New York and held various cooking and writing positions in NYC and in St One of the most anticipated restaurant openings of 2016 is finally here on Tuesday The details at the space are spectacular (lots more photos after the jump.) For those not familiar with the plans: “Menu Description: The menu at Espita Mezcaleria offers rustic flavors that combine traditional Mexican and modern technique while staying true to the spirit of Southern Mexican fare The goal is to explore the story of the Oaxacan culture in each and every bite the restaurant is focused on the region’s seven styles of mole and all dishes featuring masa are made with fresh ground masa Standout dishes include Mole Negro with lamb neck Mexican oregano and chile ash; Sea Scallop Ceviche with avocado salsa mini silverside fish with cracked pasilla and lime mayo Beverage List: The bar program at Espita Mezcaleria offers an expansive rotating selection of mezcals featuring many varietals and styles Over 100 are available in one or two-ounce pours or highlighted in the nine cocktails on the list many of the drinks at Espita Mezcaleria are also available by the pitcher for guests to share Espita-Dinner (PDF) Capacity: The main dining room accommodates 62 guests seated and offer guests excellent views of Shaw through the restaurants expansive windows Those looking to focus their attention on the restaurants expansive mezcal collection are encouraged to grab a seat at the 16-seat bar or at one of the 10 additional bar stools situated at the dining rail facing 9th Street An outdoor patio is also available during the spring and summer months (weather permitting) and can accommodate an additional 44 seats Design: Josh Phillips collaborated with Rachel Reid Aikens of REID & TAYLOR Studio in New York City Espita was designed to combine the vibe of Oaxaca with industrial materials and lighting to create an intoxicating interior while retaining the essence of a small vintage mezcal itself “It was really important to us to use raw materials such as concrete metal and wood and highlight these materials with art and lighting,” says Aikens “So much of Oaxacan interiors are about natural and found objects that create a functional environment above and beyond Oaxaca is a culturally colorful community We wanted the art to stand out and accomplished this by using dark materials that allow the art to come forward and the restaurant itself was the canvas The entire interior is custom designed with the exception of the dining chairs We worked with craftsman to fine tune each design with comfort function and style as our guide.” The backdrop for the restaurant offers a collection of murals by Yescka an internationally renowned Oaxacan street artist and founder of the political art collection ASARO (Assembly of Revolutionary Artists of Oaxaca) Another Oaxacan artist and active member of ASARO were also commissioned to design the T-shirts and menus for Espita Mezcaleria.” This website uses cookies to enhance your experience. Read our WAMU Privacy Notice This website uses cookies so that we can provide you with the best user experience possible Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings we will not be able to save your preferences This means that every time you visit this website you will need to enable or disable cookies again adventurous guests have made all the difference Here’s a nice perk of working at Mexican restaurant and mezcal bar Espita Mezcaleria: you might get a trip to Oaxaca the crew at Espita has taken two groups south of border as a reward — arranging a bonding trip and an educational tour to check out mezcalerias and distilleries firsthand Maybe it’s no coincidence then that every single bartender hired from day one is still working at the restaurant, something that Espita’s operating partner Josh Phillips calls “incredibly rare.” Phillps’ mezcal obsession is obvious — his Twitter handle is @mezcalnerd — but his passion for the spirit must also be infectious they'll give you an education of mezcal almost immediately almost instinctively,” he says of the Espita staff They’re not the only converts: Phillips says he’s been blown away by D.C.’s reception to the idea of a classic Oaxacan mezcaleria. And although some diners do walk in the door expecting TexMex, others do flow in specifically seeking Espita’s labor-intensive moles and tortillas made every day with heirloom corn shipped in from southern Mexico Espita general manager and Master Mezcalier (he’s certified) Phillips and assistant general manager AC Karchem sat down to explain how much has changed in the restaurant’s first year (Beverage director Megan Barnes was busy serving customers when Eater stopped by) Read on for the Espita team’s walk down memory lane along with updates about cool new things diners should expect in the near future — including a house mezcal and big changes on the patio What has been the biggest surprise since you opened that you didn't expect I think it was that people actually know a lot about mezcal I figured we would be a mezcaleria in name only and everyone would just come in and get cocktails and tacos like I was looking at our numbers this morning and the amount of neat mezcal we sell in a week is incredible I remember maybe a month or so before we opened and everyone was telling me about their trips to Oaxaca There's definitely the customers who are looking for other types of Mexican food but holding our flag up there as a Southern Mexican restaurant there's a shocking number of educated customers You just walk in the dining room and there are so many little cups of mezcal AC Karchem: I'm still shocked that we have carafes on the menu still I thought we would've sold like one in our first month and Josh said JP: I like to tell people what it is before they eat it And you kind of give them a death look like That wasn't too hard to sell. I think putting it on the rim of the margarita, too, that made it kind of acceptable. Because people are going to order the Mayahuel [a signature margarita made with mezcal] without even looking at it “What's the house margarita?” “The Mayahuel.” “Great "What was that spicy stuff?" And you're like do you feel like you're not the new kid on the block anymore I prefer not being the new kid on the block For the customers that come here and fall in love with this restaurant over the year it's great to have them and see them come back every other day or whenever they can people from other states come here and compare out Mexican food to anybody else's JP: I think the best thing that happened to our restaurant was everyone else opening It also doesn't hurt that we really like our neighbors Having about six restaurants in this block There's no "I hate you”-type attitude around here AK: It's great and no one is doing exactly what someone else is doing JP: It's been a really collaborative neighborhood We’ve had staff from the Columbia Room take over our bar we've had Jeremiah [Langhorne] from The Dabney come over and make the tacos we've had Marjorie [Meek-Bradley from Smoked & Stacked] make a taco JP: Last time we went down we brokered a house mezcal which we'll be unveiling in a couple of weeks made in Santiago Matatlán [a town in Oaxaca] So a normal copper still batch would be around 900 liters so we've asked them to set aside a portion for us in the U.S and because we've contracted directly it's going to be pretty affordable AK: The easy part to opening up a restaurant was opening the restaurant maintaining all the good stuff that's coming that we've built JP: I think we've finally gotten comfortable with the space The challenge for the bar upfront was always figuring out how to do a really advanced cocktail program with a restaurant this size it's how can they flex their creative muscles and they've come up with a really interesting bar concept where they're going to go through the eras of southern Mexico they're going to do a modern Mexican and a post-modern Mexican one We're in the process of filing to open the patio year-round Do you get a lot of comments about Espita’s art so the original concept with the art was my mom's an artist It always seemed weird to eat not in the presence of art So we very much wanted to make this an art-focused restaurant That's another thing: Everybody knows who Yescka is We always see on Instagram someone will tag Yescka in their picture AK: I think everyone's studied abroad in Mexico This interview has been edited for length and clarity To say that Espita Mezcaleria is a Mexican restaurant specializing in mezcal doesn’t capture the concept Certified Master Mezcalier Josh Phillips and wife Kelly Phillips spent an extensive time studying the spirit in its native Oaxaca and were inspired to bring the region’s dining and drinking traditions to Washington with the help of chef Alexis Samayoa—an alum of lauded New York restaurants WD~50 and Empellon So much of Oaxacan cuisine relies on corn, so the team went straight to the source for the primary ingredient; the restaurant imports roughly a metric ton of seasonal Mexican corn per week. Cooks grind masa every morning at 5 am, hand-pressing a thousand tortillas for the menu You’ll find the heirloom corn everywhere—in eight varieties of tacos; fresh chips that can be matched with six styles of salsa; tlayudas oversized bean tortillas topped with the likes of crab and avocado; short rib sopes; and chihuahua queso fundido melted with house-made green chorizo and served with more tortillas for scooping The Phillips come to DC by way of Philadelphia and were drawn to the Washington by the District’s direct import laws for liquor which allow them to source unusual mezcals The bar stocks 85 bottles—95 counting special tequilas—which are listed like a wine guide those notes don’t read “smoky,” which Josh says is the biggest misconception about mezcal but well-made mezcal is really delicate and pretty.” The team wanted to mimic the drinking experience in an Oaxacan mezcaleria essentially a short candleholder that was traditionally manufactured by the Catholic church in Oaxaca; Josh follows suit buying the glasses from a church supply (look for a cross on the bottom) Six-ounce pours out of apothecary bottles are best for groups and arrive with orange slices and sal de guano (spiced salt) Those who don’t want to sip straight can try a variety of cocktails from former Columbia Room barkeep Megan Barnes We have our eye on mezcal mixed with ginger and cucumber Oaxacan moles are better known for their complexity and lengthy list of ingredients than fire which is true of Samayoa’s seven varieties The eye-tearing process is done in the morning though the taste is far less pungent and not overbearingly spicy Look for the mole over slow-cooked lamb neck with fresh tortillas Though the weather is balmy for Espita’s opening an outdoor patio will debut later this spring In the meantime guests can gather inside against a backdrop of murals painted by Yescka Espita Mezcaleria The Shaw newcomer hopes to get going on the new eatery next year Mexican restaurant Espita Mezcaleria a favorite gathering place for mezcal drinkers in Shaw intends to add a sibling establishment in the near future We have actively been trying to develop new concepts,” Espita general manager Josh Phillips tells Eater but Phillips says he hopes to have a second D.C location well under development within the year Here’s what Phillips tells Eater about the future south-of-the-border bar/restaurant: The team just returned from Oaxaca, Mexico — its third trip there since opening in March 2016 — with a new chef on board. Robert Aikens, Phillips’s brother-in-law, was hired this summer from the Rainbow Room in Rockefeller Center Phillips compares the team’s Oaxacan travels to buyers attending Fashion Week it takes some time before the chosen “collections” (or ingredients) hit the U.S “We are looking at a preview of what to plan to buy three months from now,” Phillips says A highlight of the trip: breakfast in Santiago Matatlan complete with huevos al comal or eggs cooked on a smooth flat clay griddle traditionally used for tortillas almost dirty flavor that is delightful,” says Phillips The most memorable mezcal moment was meeting Maestro Mezcalero Rómulo Sanchez in the scenic rolling hills of Candelaria Yegole At Espita Mezcaleria (1250 Ninth St. general manager and “mezcalier” Josh Phillips has created a whole roster of cocktails that make fine use of mezcal This highball is our favorite—the kind of well-balanced refresher that will stand up to a sticky Washington summer day and 5 ounces sugar until the sugar is dissolved add a little water to the ginger before blending; strain each juice through a fine-mesh sieve Ann Limpert joined Washingtonian in late 2003 She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens and she is a graduate of the Institute of Culinary Education For his full review in the Washington Post Tom Sietsema tries Espita Mezcaleria and awards the Mexican restaurant two and a half stars He appreciates owner Josh Phillips’ crusade to change the way D.C He also likes chef Alexis Samayoa’s cooking For his First Bite column in the Washington Post Chef Alex McCoy’s pop-up specializes in the cuisines of Southeast Asia but the critic finds other dishes lacking balance Tim Carman gives Banh Ta Deli in Falls Church a try for his $20 Diner column in the Washington Post,  He loves the sandwiches coming out of owner Ahn Jong’s small Falls Church shop but isn't entirely convinced the bread is actually delivered fresh daily His other favorite bahn mi fillings are the meatballs There are also lots of worthy non-sandwich items like Vietnamese jerky Laura Hayes dines at Tommy Joe’s Restaurant in Bethesda for First Bite in Bethesda Magazine the meal starts out strong with "poho style" chicken wings and salt and herb fries She also favors the burger over the crab cake sandwich Nevin Martell files his first review for DC Modern Luxury He checks out chef Jeremiah Langhorne’s Mid-Atlantic cuisine at The Dabney and determines it’s "both timeless and timely." He writes: Stefanie Gans is reviewing again at Northern Virginia Magazine and goes to Red’s Table in Reston She believes the fried chicken drizzled with black garlic-miso aioli is the dish that can explain the entire restaurant It nods to Southern comfort food and their farm-to-table obsession while mixing in a trendy ingredient and a play on steak frites also have execution problems Yet Red's Table still has value in a community packed with chain restaurant Don Rockwell returns to Trummer’s on Main He finds that the menu changed under since the last time he visited thanks to new chef chef Austin Fausett. The flavors in the sweetbread and chorizo appetizer with chimichurri mayo and plantains are unexpected Rockwell still thinks Trummer's on Main is worth a trip THE BLOGS: Espita Mezcaleria also meets expectations for Cook In/Dine Out...Bad Sentences has unexpected fun at EatBar...Been There Eaten That sees clearly at Clarity From the beginning, Espita Mezcaleria has been a bit of a family affair The place is run by master mezcalier Josh Phillips and his wife Kelly Phillips one more family member has joined the team as chef: Robert Aikens Aikens is already pretty familiar with Espita he has informally consulted on the restaurant since it opened where he was most recently head chef at Rainbow Room the fine-dining restaurant in Rockefeller Center Aikens has worked in restaurants across New York But aside from a brief stint in 2014 helping to open Stephen Starr‘s El Vez in New York cooking Mexican food is relatively new to him “I look at as I love a good challenge,” Aikens says “I know flavors and I know spices—and Mexican spices obviously there’s a whole new chapter to learn—but in terms of putting ingredients together and what works and what doesn’t work and different seasons He already has some plans to shake up the menu Aikens ultimately wants to substantially cut back on the number of dishes in order to focus on more “elevated,” labor-intensive dinner items that will rotate more frequently the chef is working on a beef tartare with chilies He’s also added a new take on elote: Rather than serving the street corn dish on the cob he serves the kernels with a touch of cob broth although Aikens is looking to experiment with some different types of corn lunch will lean more toward tortas than tlyudas Aikens would like to do a fried chicken sandwich brined with Mexican spices and incorporating masa flour in the breading “It just felt like the right time for both of us to go a different way,” Josh Phillips says of the departure I’m pretty proud of what he created here.” The pandemic-era hit plants permanent roots in the old Espita Mezcaleria space starting Friday When Ghostburger first debuted inside Shaw’s Mexican mainstay Espita Mezcaleria in August 2020 co-founder Kelly Phillips says the portable pop-up wasn’t supposed to last more than a month or two But the pandemic-era ghost kitchen proved to be so popular for smash burgers Ghostburger permanently opens in the 122-seat space that Espita called home for the past seven years The Oaxacan-style cantina served its last taco in mid-August to make way for a vibrant Ghostburger makeover with a Philly diner vibe Hours are Monday through Sunday from 11 a.m Chefs Robert Aikens and Ben Tenner revive cult pop-up orders like its “Ghostburger” (American cheese “spooky sauce”) and “A Real Cheesesteak” (shaved ribeye homemade whiz) on a Sarcone’s roll trucked down from Philly New additions include “A Better Italian Hoagie” packed with four different Italian deli meats It’s a sandwich Ghostburger staff would often make for themselves but never appeared on the menu until now “It’s hard to find a hoagie in this city that’s actually proper – the right bread the right condiments,” co-founder Josh Phillips tells Eater Ghostburger’s destined neighborhood digs were right under their nose the whole time Ghostburger’s new hot pink aesthetic filled with cartoonish ghosts and polka-dotted decor is in-your-face playful It’s fun and loud,” says co-founder Kelly Phillips “We wanted to really take a risk and not be afraid to go all out .. Ghostburger 2.0 also opens with a new hot sausage and pepper sandwich and barbecue burger with smoked gouda. The restaurant will also debut weekend brunch with breakfast sandwiches, steak and eggs, and scrapple — a nod to the co-founders’ Philadelphia upbringing on the weekends you always had scrapple with your eggs,” says Kelly Crinkle fries also get the Philly treatment blanketed with shaved ribeye (or hot sausage) Staying true to the restaurant’s takeout roots or what Josh likens to an “old-school counter service sandwich shop.” Diners can order on their phones at tables Aikens, a former executive chef for Stephen Starr in Philly and NYC, went on a mission long ago to perfect the cheeseburger. His gastropub burger at Starr’s The Dandelion was crowned the best in Philly in 2013 Aikens continues to work with famous butcher Pat LaFrieda to build beef blends at Ghostburger Cocktails starting at $7 come on tap and in Ghostburger-branded cans Longtime beverage director James Simpson sends out highballs like a “Ghost Claw” gin-and-grapefruit hard seltzer and Americano spritz reminiscent of hard root beer Espita’s beloved mezcal margarita “Mayahuel” lives on at Ghostburger The Phillips say this is just the beginning of what could potentially be a global brand noting they’ve received interest in franchising Ghostburger internationally while they focus on solidifying the first as a neighborhood fixture “It’s really nice to be that place that you can go to twice a week,” says Josh A “burger upgrades” section includes fried chicken and bright beet-and-quinoa patties and add-ons like applewood smoked bacon and avocado Faced with limited capacity due to Covid restrictions, DC restaurants are getting creative and maximizing space by creating ghost kitchens (takeout-only concepts). Espita Mezcaleria is the latest player to throw their spatula into the ghost game with former chef Rob Aikens returning to the Shaw kitchen Ghostburger starts slinging smashed patties on Tuesday and traces of Mexican cooking can be found at Ghostburger The opening menu features three smashburgers: A cheffy riff on a Big Mac with the house “spooky sauce,” a tomatillo relish and Oaxacan cheese combination and an herbaceous burger topped with a verdant garden of sprouts and avocado Each burger can be double-sized with an extra patty and layered with carnitas or bacon for an additional cost each all-American beef patty clocks in at a more affordable $9 to $10 Bemoaning the lack of cheesesteak options in DC Espita’s team of Philadelphia expats took matters into their own hands “We originally were toying with the idea of doing whiz because we’re kind of purists that conflicted with the fact that we make everything from scratch at Espita,” says co-owner Josh Phillips The result is a house-made sauce combining American and cheddar cheese with a jalapeño kick Whiz is layered over shaved ribeye and caramelized onion You can also get all the cheesesteak ingredients loaded over crinkle-cut fries Creative burgers and fries are accompanied by diner-style drinks with an adult twist — think boozy strawberry milkshakes and rum-spiked milk punch Ghostburger will be open Monday to Thursday Available for takeout and delivery on Caviar Daniella Byck joined Washingtonian in 2022 She was previously with Outside Magazine and lives in Takoma Espita Mezcaleria is getting ready to open on March 8 at 1250 9th St. The restaurant is the creation of master mezcalier Josh Phillips and his wife Kelly The main dining room boasts murals by Yescka and an outdoor patio will open during the warmer months with seating for 44 Espita will specialize in the cuisine of Southern Mexico particularly Oaxaca’s seven styles of mole there will be a rotating selection of mezcals representing different agave varietals and styles Executive chef Alexis Samayoa is a Brooklyn native with experience working at such New York restaurants like WD-50 The restaurant and bar offers mezcal and the cuisine of Southern Mexico Espita Mezcaleria opens today at 1250 9th St. NW. The restaurant and bar comes from master mezcalier Josh Phillips and his wife Kelly. Check out the space and all the colorful murals here Dishes from Southern Mexico by executive chef Alexis Samayoa will be served in the main dining room crunchy tortillas that are a specialty of Oaxaca) The tortillas will be handmade and many dishes will feature freshly ground masa The restaurant will open for dinner service at first Beverage Director Megan Barnes is arranging beverage pairings There will be a rotating selection of mezcals representing different agave varietals and styles Selections will be served in one or two-ounce pours or highlighted in nine different cocktails Espita Mezcaleria, 1250 9th St. NW; website Shaw now has a new option for lunch — Mexican hot spot Espita Mezcaleria The restaurant's lunch menu debuts this week A quick-service option brings all items out at once for dinners in a hurry (choose from a hamburguesa torta with yucca fries or a tacos combo) This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Re: The April 27 edition contained a story about the death of Salvador Espita, a legal guest-worker migrant who died of 97-degree heat-related complications At least 10 other workers in Florida have been documented to have died due to intense heat in the last six years Apparently indifferent to the risks to construction and agricultural workers the Republican-dominated Florida Legislature passed a cruel law prohibiting counties and municipalities from requiring the very protections that likely would have prevented Espita's death there are no state laws requiring employers to take measures to protect outdoor workers from heat-related injuries cities and "public" bodies are now forbidden from establishing a requirement that businesses protect their vulnerable workers You ask who and why such an inhuman law is necessary Look to your local Republican state legislators Not a single Democrat legislator voted for the law Our View: Florida banning local heat protection rules allows greater role for federal government News story placement questionedWho makes up your headlines the banner was about young people going to coffee shops a big front page headline about parking fees going up at Palm Beach International Airport even Harvey Weinstein getting his conviction overturned All the Post can muster up for headlines are stories deserving a short column on page 23 The guy who decides the headlines does a disservice to the journalists on staff and the paper in general Courts won't save us from TrumpIt seems that neither the U.S District Court Judge Aileen Cannon want to see Donald Trump go to trial before the November election Whether it is because they feel beholden more to a man than their country or a political party more than the rule of law and the Constitution It Is thus more important than ever that every voter studies the facts surrounding the three cases held in abeyance and casts their ballot in November as if they were the jurors A vote for Joe Biden is not only a vote for freedom and democracy as well as the Constitution and the rule of law We have no choice but to try him in the court of public opinion At a recent visit to the Boynton Beach Library I asked her to "please speak a little softer," She immediately held up her middle finger I then went to the librarian and told him what happened He came over and told this individual to shut off the cell phone or leave It seems that many people in today's society have no respect for others at a library This website uses cookies to enhance your experience. 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This means that every time you visit this website you will need to enable or disable cookies again. 2016 at 5:09 PMCourtesy of Megan BarnesCourtesy of Megan BarnesEspita’s general manager is one of the world’s few certified Master Mezcaliers and he tapped Barnes to head the bar program Barnes has introduced several new lines of mezcal to the DC market and she’s visited Mexico on behalf of the Tequila Interchange Project which advocates for sustainable practices in agave distillation and encourages the preservation of the heritage behind production What do you see as this year’s biggest changes or developments in DC’s drinks scene Cocktail programs in restaurants -- in the past and pairing dishes with a good glass of wine restaurants are expected to have an exceptional drinks menu and a bar team that will earn them accolades What kind of an impact do you think the addition of a mezcaleria has made on the spirits conversation in DC Now we are seeing mezcal on every cocktail menu you'll see at least three bottles of mezcal stocked and had a pour of mezcal with my dinner because they offered it We have also widened the access to really unique bottles of mezcal Bottles of Fidencio Clasico and Del Maguey Vida used to represent the only mezcals in the city and now I can proudly say that I have allocated over 100 different bottles of mezcal for Espita Drinking responsibly now has a new meaning; we’re teaching people to drink and enjoy these hand-crafted branded-to-death spirits like Patrón Tequila It's really cool to be able to trace every bottle back to a family in Mexico and it's fun to share that with our guests Tell us about your favorite cocktail or ingredient from 2016 I can drink mezcal for days and never see a hangover I will shout out my alma mater here and say that Columbia Room has the coolest cocktail of 2016 and is actually a mezcal-based cocktail with an infusion of red bell pepper and Cocchi Americano -- I think Which aspect of your career is the most rewarding Being able to support such an awesome spirit and to be able to represent the families in Oaxaca I love educating people about mezcal because like I said I have an incredible team at work -- not only behind the bar and I am happy to say that they've been with me since day one Seeing their faces light up when they talk about mezcal is intensely rewarding What excites you about DC’s drinks scene right now The culinary uprising; I've lived in DC all of my life and have been in the industry for 10 years and finally people are starting to take our restaurants seriously We're seeing young creatives grow up before our eyes and they are now making lists of best restaurants in the country and what do you think the new year has in store for the DC drinks scene as a whole We've been sitting down with producers and tasting new distillations wouldn't it be fun to make a bottle of your own mezcal but we're in the concept development phase for a potential second location Sign up here for our daily DC email and be the first to get all the food/drink/fun in town Espita Mezcaleria chef Alexis Samayoa creates the dish from start to finish Welcome back to Chef in the Kitchen Eater photographer Rey Lopez boldly goes where few diners have gone before — into D.C restaurant kitchens — to get a sneak peek of the chef du jour hard at work Espita Mezcaleria knows its mole — the restaurant boasts seven different varieties of the traditional is the most popular one on the menu right now Chef Alexis Samayoa says Espita sells about 25 orders of the dish each evening The chef preps toasts a mix of spices and ingredients He adds oil to a big pot and fries a puree of the ingredients in the pot "It starts caramelizing and gets a little darker," he said — Samayoa has to vigorously stir it with a spoon so that it doesn't stick to the bottom of the pan either on the stovetop or in a low-heat oven The cooking time varies by the size of a batch — a small portion might only take an hour but a larger batch (which is how the restaurant usually approaches it) could take up to 12 hours to simmer He says they usually make about a gallon of the sauce each day Samayoa turns his attention to the short rib He marinates the meat in a red chile paste made from guajillo and ancho chiles The fond created on the bottom of the pan is hit with onions The ribs simmer for a few hours until they reach a "beautiful it's just a matter of getting the dish on the plate and adding its garnishes While Espita is developing a reputation for its moles the chef says many customers still come to the restaurant unfamiliar with what the dish is But he's still pleased it's one of the way the restaurant has managed to distinguish itself along with its freshly-made corn tortillas and its delicately-made ceviches Find the chichilo mole on Espita's menu for $26 at dinner Editor's Note: The chef's name in this piece was initially misspelled SHAW— The Shaw Bijou is making a comeback Monday night. Bartenders Zac Hoffman and Ben Long are invited to man Espita Mezcaleria’s bar to make five top cocktails they served at the nearby newly-shuttered restaurant “We've invited all the people that have been really supportive of us in the aftermath,” says Hoffman “It's really about coming together as a city and supporting our colleagues and not letting the negativity go on.” The event starts at 5 p.m PETWORTH—Ten Tigers Parlour has unveiled a daytime menu featuring assorted sweets from Kyirisan pastry chef Mollie Bird (think: egg custard tarts taro puffs and tamarind cheesecake-filled bao) hot and cold teas (from English Earl Grey to melon-spiked boba) Vietnamese coffee is $4 and French press runs $3 (small) to $6 (large) MCLEAN GARDENS—The Grilled Oyster Company executive chef Steve Mason has introduced seasonal specials including pan-seared duck with pureed butternut squash and sauteed monkfish with shaved Brussels sprouts in lobster cappuccino at both D.C the Cathedral Commons outpost received a new bar menu loaded with a mac and cheese-topped burger bone marrow paired with bacon-onion marmalade and a pork cheek tostada smothered with banana peppers and spicy crema BLOOMINGDALE/TV LAND—DCity Smokehouse is going to be featured on the January 15 episode of Travel Channel’s Food Paradise the newly opened eatery is offering its half smoke and spiced fries combo for $10 total (rather than $8 and $5 MULTIPLE LOCATIONS—Two celebrity sightings to add to the radar: Josh Altman and brother Matt Altman — of Million Dollar Listing Los Angeles fame — were spotted hanging at The Next Whisky Bar inside Watergate Hotel Congresswoman Nancy Pelosi dined at Bistro Bis near Union Station CAPITOL HILL—A cocktail list courtesy of David Strauss is debuting at Béarnaise starting next week FOGGY BOTTOM—There’s a brand new pricey-as-heck drink on the menu at Bourbon Steak DOWNTOWN—Charlie Palmer Steak is introducing a new weekly menu Friday evenings brings a new chef tasting menu which will highlight one special “hyper-seasonal” or luxury ingredient through about five or so courses CHINATOWN—We have an update on the forthcoming The Smith restaurant (KFSN) -- Detectives are cracking down on gang violence in the northern part of Tulare County from Cutler in connection with a gang-related attempted murder that happened back in 2011 They also arrested two other suspects from Cutler and Orosi on drug charges All three cases remain under investigation by the Gang Violence Suppression Unit after leading two big openings for Stephen Starr in New York Ghosting is good now, at least when it comes to restaurants. Within two hours of accepting the first online orders for Ghostburger, the new takeout and delivery “ghost kitchen” run out of Espita Mezcaleria in Shaw partner Josh Phillips reports sales of burgers and cocktails matched three days worth of takeaway business from its regular Oaxacan-style menu Aikens says he hadn’t been back in the kitchen at Veronika since March 10 so I really couldn’t bloody afford to live in Manhattan,” Aikens says Aikens wanted to bring those standards to Ghostburger while keeping prices reasonable Each of the three smash burgers is $10 or less but Aikens is still using a LaFrieda beef blend of hanger steak The Ghostburger is a classic riff on a Big Mac Aikens developed “spooky sauce,” and Espita’s staff makes its own dill pickles but the restaurant didn’t want to mess with American cheese or Martin’s potato rolls and a $3 premium for adding carnitas to the burger Espita chef de cuisine Ben Tenner developed a Philly cheesesteak ($15) with shaved ribeye onions caramelized with thyme and sherry vinegar and mayo with raw and roasted garlic on a roll trucked down from Philadelphia Aikens tweaked the cheese whiz sauce from a nacho cheese he developed when he joined Espita as a chef and partner in 2017 Crinkle cut fries come sprinkled with chile salt that Espita uses on roasted vegetables They can also be loaded with cheesesteak fillings ($12) partner and beverage director James Simpson concocted a “Ghost Claw” hard seltzer by carbonating a blend of clarified grapefruit juice A bottled Americano seltzer contains vermouth “It comes out kind of like a slightly bitter adult root beer,” Phillips says Phillips says running the ghost kitchen allows Espita to use parts of the kitchen that were sitting vacant while the restaurant is operating at limited capacity The new business also breaks up the monotony for a staff used to cranking at full speed we could be bored or we can have fun,” Phillips says Ghostburger is open for dinner Sunday through Thursday from 4 p.m. to 9 p.m. with a 10 p.m. close on Friday and Saturday. Saturday and Sunday brunch is 11 a.m. to 4 p.m. Order online here. Oops. Something went wrong. Please enter a valid email and try again. Text description provided by the architects. CASONA LOS CEDROS is first and foremost an architectural project of integral rehabilitation of an old building, which was the home of an Espita family before being abandoned for thirty years. Today it houses the reception of the boutique hotel CEDROS and the CASONA restaurant. Always with a sense of detail and respect for local materials, the eight rooms, the swimming pool, and the restaurant with its covered terrace, with its contemporary architecture, are integrated into the tropical garden and dialogue with the traditional architecture of the old colonial building. it is located in the center of the project It is surrounded by trees and at night the branches of the trees are reflected in the water mirror blurring the boundary between reality and reflection You'll now receive updates based on what you follow Personalize your stream and start following your favorite authors If you have done all of this and still can't find the email Espita’s Robert Aikens won with a dish from his native England Robert Aikens, chef at Shaw’s Oaxacan-style Espita Mezcaleria, appeared on last night’s episode of “Beat Bobby Flay” and won — a rare feat for a guest chef competing against Flay on his Food Network show For his timed cooking challenge, both chefs put their spin on the classic British dish dubbed “bubble and squeak” in front of a TV audience. Aikens had a bit of an upper hand; he grew up in Cringleford, a small village in Norfolk, England, and defeated the celebrity chef (Bobby’s Burger Palace) with a dish he re-created from his homeland The episode can be viewed online here and is also available On Demand Aikens, Espita owner Josh Phillips’s brother-in-law, was hired last summer from the Rainbow Room in Rockefeller Center Aikens recently rolled out a Tostada Tuesdays special for the summer with a rotating dish every week (two for $11) Phillips is currently weighing whether to add a second Mexican restaurant in D.C. This spring he told Eater if the hotly debated Initiative 77 measure passed, which it did the no-tipping model would be a blow to the restaurant world and could cause Espita to rethink their expansion plans because of uncertainty about future payroll costs “No word either way yet,” Phillips told Eater on Monday We have historically been dutiful in reporting on the state of Mexico’s Pueblos Mágicos. This federal “Magical Town” initiative is meant to lift underappreciated towns from obscurity to tourism riches. There are also Magical Neighborhoods, like La Ermita which we might report on if we know what it means.  One thing is clear: It’s a program plagued by unfulfilled promises and unintended consequences.  To make the list indicates a “magical” experience for visitors and qualifies local governments for federal funds Locals also get training and guidance in welcoming tourists we have seen numerous examples of Pueblos Mágicos struggling to get any aid from SECTUR and ultimately failing in their mission.  There have also been extreme examples of communities such as Sisal, which in 2020 refused Pueblo Mágico status All it has brought is increases in taxes and the cost of living “The Pueblo Mágico title has meant beach erosion and lots of outside interests only interested in exploiting our town and its people,” said municipal leader Miguel Antonio Ek Pech But Sisal is not alone in its complaints about its Pueblo Mágico status and the lack of actual support from the state locals joke morbidly that they deserve the Pueblo Mágico because people there are always disappearing.  Yucatán’s second city of Valladolid has been experiencing rolling blackouts caused in part by increased demand for power brought on by tourism blackouts have cost locals and business owners actual losses due to the inability to offer their services and damage to electrical appliances including air conditioners and refrigeration units.  The government brags about all the tourism Valladolid is bringing to the state but they can’t even set up a couple of dedicated transformers so that our produce does not go bad It’s beyond short-sighted and stupid,” said Valladolid resident Luis Chavéz.  problems and complaints regarding the lack of support from authorities regarding the Pueblo Mágico program are not limited to Yucatán The community of Tepoztlán in Morelos became a Pueblo Mágico in 2010 turning the once-quaint town into a drunken weekend destination for folks fleeing México City now it’s just a giant cantina for capitalinos looking for cheap drinks and a chance to misbehave but this has gone way out of control,” Marcos Baleon of Tepoztlán told us Pueblos Mágicos in Mexico appear to fall into one of two categories There are well-established tourism attractions that receive the designation and then communities in rural areas where the program is instituted in hopes it will jumpstart tourism An example of the former is the town of Bacalar, famous for its lagoon of the same name, cenotes and relaxed atmosphere, and the second would include tiny communities, including Espita and Tekax which we have covered during the past couple of months.  These wonderful communities are full of friendly people and attractions worth checking out their status as Pueblos Mágicos does not do anything to promote tourism and We don’t need the government to tell us that,” business owner Cruz Patrón Rosado said with a grin.  There are also Pueblos Mágicos that are so remote and poor and deficient in their infrastructure that they are hardly visited at all leaving them as charming as ever but without any of the benefits.  Despite the relative success of the program in increasing the profile of communities like Izamal the program has mostly failed in attracting anything but day-trippers based in Mérida so it has not contributed that much to the city’s economy.  An even more striking example is the tremendously picturesque town of Palizada in Campeche The problem?  The town is a whopping five-hour drive from the state capital of San Francisco de Campeche and three hours from the nearest commercial airport in Villahermosa one of the attractions listed by the official Pueblos Mágicos website is its old train station badly damaged structure in a field with nothing to do or see.  There is also the fact that the selection of new Pueblos Mágicos often has a lot to do with politics more than any other consideration as was explicitly told to us by several locals when visiting Tekax The mystique of a Pueblo Mágico designation starts to evaporate when the number of “magical” communities begins to creep up to 200.  We just hope the Pueblos Mágicos program itself finds ways to remedy the problems it unintentionally creates Yucatán Magazine has the inside scoop on living here. Sign up to get our top headlines delivered to your inbox every week Electricity rates will fall 30% in Baja California and Yucatan said the director of the Federal Electricity Commission The savings for both states will be thanks to the natural-gas plant projects promised by 2020 “New devices to generate electricity will be installed … and gas will be guaranteed through a… most people tend to forget that the cost goes way beyond the seller’s asking price There are many other additional expenses to consider El Centro Internacional de Congresos de Yucatán —The International Convention Center of Yucatán — has broken ground and is on track to book functions in the second half of next year facilitates the delivery of Mexico-based patient samples to U.S some time ago you started to consider a move to Mexico You can’t find the words to explain it to yourself The Via Montejo complex just south of the northernmost point of the Periférico is taking shape and almost 300 units in two residential towers have been sold out since late last year Las Gemelas Cocina Mexicana sells chipotle shrimp cocktail market full of Latin American food and drink vendors has added a coastal Mexican kitchen and cocktail bar serving colorful toasts Las Gemelas Cocina Mexicana, the second piece of a two-part project from the restaurant group behind Espita Mezcaleria in Shaw, opened for brunch and dinner today (Friday, March 26). The pebble-lined bar is on the opposite end of La Cosecha from weeks-old Taqueria Las Gemelas Both businesses are lined with patio space and separate entrances to noon) and a day-long happy hour (until 6 p.m.) both run every day A lunch/dinner menu is available noon to 10 p.m The cocina focuses on lighter fare that requires more “finesse” than the volume-minded taqueria that’s more like coastal Southern Mexican fare,” co-owner Josh Phillips says “How do we like to eat at a hidden beach resort?” A selection of toasts includes a thought-out take on avocado toast made with crushed avocado Griddled sourdough also acts as the base for a bright orange carrot hummus A roughly 100-bottle library of imported Mexican liquor swings from the expected (tequilas and mezcals) to surprising (agave gin A wall of wines play up Latin American labels from Bolivia and Baja’s California’s Valle de Guadalupe region mixologist from Veracruz who’s worked at Oyamel and McClellan’s Retreat — is working at both bars under beverage director James Simpson “I want every single person who comes through to feel comfortable and like they’re on vacation in Mexico City or Puerto Vallarta,” Cox says All of Simpson’s cocktails are between $10 and $12 The biggest steal of the bunch is a $4 glass of tea punch that rotates ingredients daily with a spirit The large punch bowl equates to 20 to 30 drinks A draft system is put to work for a short list of cocktails and hot and cold nitro coffee made with Counter Culture beans The indoor/outdoor setup can fit about 60 patrons during full occupancy (about 26 with current COVID-19 protocols) 5 p.m.: This story has been corrected to reflect that James Simpson is the beverage director who developed the cocktail menu WASHINGTON — Your mind might be on turkey this week is welcoming two new — and distinctly different and we have all the details on what you can expect D.C. resident Josh Phillips is passionate about art, mezcal and Oaxaca — the southernmost state in Mexico, where he spent “a lot of time” studying the country’s oldest distilled spirit. And this winter, he’s bringing all three to D.C.’s Shaw neighborhood when he opens Espita Mezcaleria on the corner of 9th and N streets in Northwest Here’s what you need to know about Espita: Corn and mole are important: Phillips tapped New York-based chef Alexis Samayoa to run the kitchen at Espita The menu will highlight traditional Oaxacan fare with a modern twist Both corn and mole will play an important role in the majority of the dishes at Espita Phillips is going so far as to bring up corn from Mexico for the restaurant’s fresh-made masa that will be used in everything from chips to tacos to soups “It’s a respect for tradition,” Phillips says but he wants his corn tortillas to taste like “Whereas most corn tortillas taste like a container.” And that should never be the case Phillips says the tortilla is one of the most important components of the taco since it encases all of the other contents Mole is another major influence in Oaxacan cooking. Just as France is home to five “mother sauces,” Oaxacan cuisine celebrates seven styles of mole — all of which will be explored at Espita You’ll want to save room for mezcal: Behind the bar Phillips will offer more than 100 varieties of mezcal — the central drink to Oaxacan culture and cuisine Phillips says the spirit is debatably the oldest on the planet and that there is evidence the Aztecs distilled it 3,500 years ago “It has been going through a huge renaissance for a long time now,” Phillips says Mezcal is made from agave — “Essentially any type of agave with enough fermentable sugars to be fermentable,” Phillips explains — and its flavor profile ranges from smoky to floral The spirit is very versatile when it comes to drinking Phillips says you can drink it on its own — “I usually just put it in a glass and drink it” — or in a cocktail “Anything you can do with tequila you can do with mezcal … A margarita tastes infinitely better with mezcal than with tequila.” Phillips says it’s also a good swap for gin or whiskey in drinks such as the Negroni and the Old Fashioned Espita is now Shaw’s newest museum: Walk into Espita and you’ll be drawn to two large murals on the restaurant’s walls. Both were done by the world-renowned Mexican street artist Yescka Phillips contacted Yescka to ask if he could buy a painting and then have a local artist recreate the image in the restaurant Yescka’s response was anything other than what Phillips expected “You see Yescka’s work everywhere [in Oaxaca] The artist traveled to the nation’s capital Nov 13 through 23 and worked on two murals in Espita — including one that Yescka refers to as a “punk Frida Kahlo.” This is a break [from that]; it’s more contemporary,” Yescka says about his mural He says he decided to make the trip to D.C. because he feels Espita can serve as an embassy-of-sorts for Oaxacan food “It’s great to have this connection with Oaxaca and Mexico.” Phillips says the art helps to create an overall sense of place for the restaurant “I think if you’re going to be eating in a restaurant There’s nothing like it in D.C.: Phillips says D.C is home to several spots for authentic Salvadoran food but when it comes to Mexican food — especially Southern Mexican fare — there isn’t much of a presence “Which is part of the reason why we wanted to do this here,” he says I think we’re just going to have something that’s unique.” Phillips says he’s excited to be opening in Shaw which is becoming the city’s hot spot for restaurants Jeremiah Langhorne recently opened The Dabney to much anticipation and high acclaim and the team from The Red Hen has plans to open All Purpose just down the block “I think it’s just a really exciting place to be It’s not trying to be competition for 14th Street or anything else Suzanne Simon and Bettina Stern have been serving up their plant-based tacos at D.C.’s popular FRESHFARM markets since 2013 they opened their first brick-and-mortar location in the heart of Georgetown Here’s a taste of Georgetown’s newest taco shop, Chaia: The menu is bigger: Each week at the market Simon and Stern would offer customers three different taco options based on seasonal ingredients available from the farmers the duo is able to expand Chaia’s menu to include five different tacos: three mainstays (mushroom and creamy kale and potato) and two that will rotate those two are crispy Brussels sprouts and Moroccan carrot Chaia’s director of branding and business development is aware that the veggie-only offerings may initially discourage customers unfamiliar with the concept but encourages everyone to keep an open mind “It’s new to people — the idea of a Moroccan carrot taco if you’re used to chicken tacos And she says she can’t remember the last time she refunded a customer “We want people to get excited about what’s on our menu because we are and we know sometimes it might just take a sample or two.” Chaia also partnered with Gordy’s Pickle Jar to offer cilantro and lime jalapeño toppings the taco shop will give customers the option to add a free-range egg to tacos Pasternak says breakfast hours won’t start for another month or so There’s a lot on tap: The tap setup at Chaia is quite impressive. The restaurant currently has two local beers on tap — one from Port City and another from Atlas Brew Works — as well as three wines and two cold-pressed juices from D.C.-based MISFIT Juicery Chaia will also offer shrubs mixed with sparkling water its market-favorite iced hibiscus tea with local honey and mint The tortillas are still hand-pressed and grilled: Pasternak says the only difference in the preparation process now is that the staff has access to heat and air conditioning (Weather at the outdoor markets wasn’t always ideal or forgiving.) Each corn tortilla is made from non-GMO corn flour They are hand-pressed and grilled on the spot before being packed with carefully paired veggies You can stay for something sweet: It’s likely the majority of Chaia’s business will be take-away but Pasternak says the design of the fast-casual spot is welcoming for those who want to stay and eat She hopes people even swing by between meal times and think of Chaia as an option for coffee and an afternoon snack The restaurant is working with Rise Bakery on a Mexican-style cinnamon cookie, which Pasternak says will be available in a few weeks — so will a seven-spice chocolate bar from local chocolate maker Chocotenango is especially inviting for those who want to linger The room is flooded with natural light and the décor is minimal and nature-driven “We really hope people leave feeling a little inspired,” Pasternak says There’s no trash and no recycling: Chaia is working on a compost-only model Supplies delivered to the restaurant are fully compostable (the restaurant is working with an industrial composting facility in Prince George’s County to turn the boxes and packaging into nutrient-rich soil) as are the utensils and containers in the restaurant “Part of the benefit of having everything on tap is that we don’t need bottles,” Pasternak says “[Simon and Stern] wanted to create a business that was on the right side of change.” This website is not intended for users located within the European Economic Area Please enable JS and disable any ad blocker margaritas and mezcal will be flowing across the region as D.C.’s restaurants and bars fill with partiers celebrating Cinco de Mayo the celebrations have little do with Mexico or the true significance of the date Has a holiday meant to celebrate Mexico become something that stereotypes it instead Yicela Alvarado’s parents own Taqueria Habanero on 14th Street in Washington the city where the Battle of Puebla took place on May 5 1862 –the event that Cinco de Mayo celebrates “It’s the day that we sell the most out of the year I think it’s been highly commercialized especially for Mexican restaurants It lacks authenticity since most clients are looking for drink or food specials without knowing the meaning of Cinco de Mayo they may even confuse it as Mexico’s Independence Day We love our clients who come by the restaurant on Cinco de Mayo and we do our part by teaching them about this special day in Mexican history even if it means placing a chalkboard outside as they pass by I noticed that “Cinco De Mayo” was added as a holiday on our Apple iPhones so it would be appropriate for people who celebrate Cinco de Mayo to take at least two minutes out of their day to learn what Cinco de Mayo is if they don’t already know.” Kelly Phillips and her family run Espita Mezcaleria at 1250 9th Street NW Kelly Phillips is a co-owner and manager of Espita Mezcaleria, a Mexican restaurant in the Shaw neighborhood of Washington, D.C. The restaurant is hosting a Cinco de Mayo event “We opened Espita Mezcaleria with the goal of celebrating the people of Mexico and their cuisine It’s a cuisine that we felt was under-represented in the area and we wanted to show how Mexican cuisine differs from region to region There are a lot of stereotypes that come with Mexican food and culture and our goal has been to take people beyond that We fell in love with the spirits and food of Southern Mexico with a focus on the diverse moles and masa history found in Oaxaca That’s what we showcase in the restaurant We have guests who ask for enchiladas and quesadillas or what they think Mexican restaurants should offer and they are surprised when they open our menu and are not familiar with any of the dishes We try to make conscious buying choices so that we’re supporting the Mexican economy like our decision to only import heirloom Oaxacan corn and mezcal from sustainable producers who are pairing their workers fair wages Cinco de Mayo always feels unavoidable for us We like to include our team in which events we celebrate and this is always a big one it’s a big economic decision as it’s our highest sales day of the year so our team is excited because they know they will do well and will have plenty of work we try to think about the people that work with us and it is our responsibility to make sure that they can provide for their families and have full-time hours if they need them There’s a lot of marketing around Cinco de Mayo and it can feel very non-authentic so we always try to do something that feels right for Espita and the team that makes it possible but we celebrate in ways that are ethical and aware This year we are highlighting a Oaxacan rum from a small remote village that is over five hours outside of Oaxaca and a smaller brand of mezcales called Mezcal Vago nothing like that because it’s just not us.” The Kojo Nnamdi Show will explore cultural appropriation and holidays on-air on Wednesday, May 2 4401 Connecticut Avenue NW|Washington, D.C. 20008|(202) 885-1200 MILWAUKEE — In recognition of Three Kings Day Milwaukee Police officers welcomed more than forty families from District 2 Saturday afternoon at St and dance lessons to honor the legacy of the three kings visiting baby Jesus bearing gifts.  “Just to see the smiles on those kids faces just to see the fun their having,” District 2 Captain Patrick Pajot said great event and it’s just really good to be able to give back to our community.” Officer Oscar Espita said the holiday is widely celebrating in the Hispanic community which has a large population of Latino residents police chose to focus their efforts on families that have been victims of crime Pajot said the goal there is to help those families heal through their trauma who normally meet community members on their worst days to connect over something positive. “It feels good,” Espita said “It humbles you it shows that we’re here together to try and make our community safer and better.” Pajot said he’s also hoping a bit of cultural exchange and joy can help his officers be better in tune with the people they police Saturday’s event marked the 9th annual Three Kings Day since it first began in District 2’s garage Stream local news and weather 24/7 by searching for “TMJ4” on your device Available for download on Roku, Apple TV, Amazon Fire TV, and more. Report a typo or error // Submit a news tip Report a typo Benjamin Fearnow is a reporter based out of Newsweek's New York City offices He was previously at CBS and Mediaite after working as a news curator at Facebook Fearnow has pieces published in The Atlantic as well as stories published about him in Wired and The New York Times He attended the Columbia University School of Journalism after graduating from Indiana University-Bloomington Email: b.fearnow @ newsweek [dot] com.  either observed and verified firsthand by the reporter or reported and verified from knowledgeable sources Translations may contain inaccuracies—please refer to the original content White House senior adviser and immigration policy architect Stephen Miller was heckled and called a "fascist" by patrons at a Mexican restaurant in Washington D.C Two days before Homeland Security Secretary Kirstjen Nielsen was ridiculed by protestors at MXDC Cocina Mexicana Miller was approached by customers asking if the "real-life fascist" would beg for money for "new cages." The "zero tolerance" immigration hard-liner had the Espita Mezcaleria encounter Sunday amid intense backlash against a now-reversed policy to separate migrant children from their families Both Nielsen and Miller's Mexican restaurant incidents have prompted a deluge of self-proclaimed supporters of President Donald Trump to hit both D.C establishments with one-star reviews and nasty comments The New York Post reported that Miller did not respond to the hecklers who approached him saying whoever thought we'd be in a restaurant with a real-life fascist begging [for] money for new cages?" Miller, who was previously communications director for then-Senator Jeff Sessions, called the Trump administration's policy to separate children from parents who illegally cross the U.S. border a "simple decision," the New York Times reported Miller's vocal and unequivocal stance on immigration culminated with a Wednesday story from the Splinter News website that revealed his cell phone number that caused the publication to be banned briefly from Twitter Yelp and other online review pages for allowing the "leftist anarchists" to disrupt Nielsen's dinner "BOYCOTT A place where mob rules are in effect I don't appreciate my dinner being disturbed by a bunch of left wing snowflakes I ate here almost every time I'm in DC .I'll never set foot in here again BOYCOTT!" read one verified review Thursday antifa and anarchists will be served...in other words Democrats They will let pedestrian come in and scream at you This is called backlash," another review laments Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground Newsletters in your inbox See all but that doesn’t mean that women aren’t running Washington DC and women from a wide range of backgrounds are bringing their unique perspectives to everything from fine dining and bagels to framing and floral arranging.  Businesses across the United States have felt the squeeze of the pandemic and women in particular have been disproportionately affected by COVID-19—being more likely to work in “essential” industries.  “The pandemic hit us family-run businesses hard,” says Hatice Rosato, the co-owner of H Street Mediterranean spot Sospeso “We went from 23 employees to only five overnight and were still raising our own children.” But Rosato and her team found a way to keep things moving “We changed our menu to make it more to-go friendly and then we started jarring and bottling some of our most popular house made items like spices Indeed, for some women business owners, the challenge presented by the pandemic has only galvanized them to prove their resilience. “We fielded calls from frantic restaurateurs forced to close their doors and worried CEOs whose sales had come to a screeching halt,” Sara Morgan, the founder and CEO of Eleven Eleven PR which represents a number of women-owned businesses in DC but I have never felt more purposeful or learned so much because I saw first-hand how resilient people are.”  And much of that resilience comes from the strong community of women in the city. While Kelly Phillips, the general manager and owner of Oaxacan restaurant Espita, notes that it’s a “strange time to be a business owner,” she adds, “we’re moving into a time where female restaurateurs and chefs are becoming more of the norm—and I love that about DC.” In honor of Women’s History Month, we’ve rounded up a list of some of our favorite women-owned businesses in DC. This represents just a small sampling of the stores, restaurants, and creative pursuits run by women in the city. Women’s clothing shop Lettie Gooch offers funky, bright, and unapologetically fierce clothing and accessories for the modern woman. Founder Theresa Watts seeks to empower women through fashion, and this boutique certainly gets the job done. How to support: Shop online or in-person Earlier this summer, the town of Motul de Carrillo Puerto, along with Espita and Tekax was named one of Yucatán’s three newest Pueblos Magicos which are a little over two hours from Mérida (in different directions) it certainly has a hustle and bustle to it.  Among Yucatecos, Motul is best known for one thing, Huevos Motuleños This breakfast staple is made by bathing fried eggs set atop fried (or baked) tortillas in a thick tomato sauce and peas — with a side of fried plantains and a chile habanero The most famous place to eat Huevos Motuleños is in a restaurant in Motul’s main market called Doña Evelia Motul’s market is also worth visiting in its own right as it has plenty of shops where you can find foodstuff most often unavailable in places like Mérida Motul’s market also often has musical groups or soloists busking for tips.  Motul is also known nationwide for its most famous son Carrillo Puerto joined the Mexican Revolution fighting on the side of the Constitutionalists he implemented a number of progressive reforms and the establishment of schools and hospitals for the Maya people Carillo Puerto’s short-lived romance with the American journalist Alma Reed has oddly enough become the stuff of legend in Yucatán (despite the fact that he was already married) and even inspired one of the region best known trova compositions Given its proximity to Mérida as well as several attractions including archaeological sites and cenotes Motul makes for a great hub to explore the Peninsula while avoiding the hubbub of its capital city there are several hotels with a wide range of prices a night at Hacienda San Jose will cost you roughly 3,500 pesos per night while more basic accommodations can be found at around the 600 peso mark Senior Editor Carlos Rosado van der Gracht is a Mexican expedition/Canadian photographer and translation degrees from universities in Mexico Coronavirus is spreading more quickly across Mexico than at any other time in the pandemic Active coronavirus cases in Yucatán rose by 43% in one week after the dreaded post-holiday surge in contagions began The total number of patients battling COVID-19 was 898 on Monday after 269 tested positive for coronavirus in seven days Only three out of 10 students at the 22 de Febrero CROC high school have returned to their classrooms so parents are pitching in to buy Internet access for the rest The Pasaje Picheta may reopen sometime this month after a reconstruction project that began in December 2017 The Yucatán small-business chamber of commerce is offering independent shop owners the opportunity to purchase solar panels through a new program The Ministry of National Defense helped evacuate 60 families in Yaxcabá whose homes were severely flooded in Tuesday’s storm Some residents feared leaving their belongings behind and refused to be directed to an emergency shelter Personnel from the 20th Motorized Cavalry Regiment have provided assistance in cleaning flooded homes Ever since the City Council announced parking restrictions on streets surrounding the main square