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CAPITOL CUISINE by Celeste McCall
Viva Espana! Spanish cuisine is hot now. We’ve recently returned from Spain, where we gawked at grandiose cathedrals, medieval fortresses and amazing food markets while savoring marvelous meals. Back home again, we’ve rediscovered two excellent Spanish restaurants just a few blocks from our home: Casa de las Comidas, 660 Pennsylvania Ave. SE, and Bodegon Spanish Tapas, 515 Eighth St. SE, on Barracks Row. Created by Javier Candon (who also operates sister restaurant Ser in Arlington), Joselito has been around since 2017. The moniker pays homage to Bardem’s late father, Jose Candon Perez. Owned by brothers Joe and Moe Idrissi, Bodegon, a spinoff of Georgetown’s Bodega, opened last July.
Nearby, at 503 Eighth St. SE, Chat’s Liquors carries a nice array of Spanish wines. Vis-it www. chatsdc.com. On both sides of the Atlantic, Iberian restaurants generally showcased a gazpacho Andaluz, olives, jamon Iberica (thinly sliced Spanish ham), manchego cheese, grilled octopus, fried calamari, deep-fried anchovies (our favorite!) and—especially in the Mediterranean city of Sevilla—paella. While many restaurants in Spain don’t open until 8 or 9 p.m. (Spaniards dine late!), many people graze earlier on tapas (small plates), which might include the aforementioned olives, anchovies, ham and cheese as well as bread topped with tomatoes, marinated peppers and codfish fritters. For more information on our neighborhood Spanish restaurants, vis-it www.Joselitodc.com and www.bodegondc.com.
Viva Mexicana!
Octopus, prepared in various ways, is popular in Spanish restaurants on both sides of the Atlantic.
En route to a NaOn Barracks Row, beautifully decorated Bodegon Spanish Tapas specializes in authentic Iberian cuisine. tionals game recently, we savored a delicious Mexican brunch at el Bebe, 99 M St. SE, right near the park. After admiring the colorful Mexican murals and other motifs, our group started with house-made guacamole served with seasoned chips (the kitchen was out of the popular Mexican street corn dip); carnitas (beer-braised pork) quesadillas and hearty breakfast burritos. The latter was stuffed with scrambled eggs, chorizo, potatoes and slathered with a tangy tomato sauce. Smoky black beans and cilantro-lime rice escorted the generous platter. Among other menu options are fajitas, chicken tinga (stewed chicken with pickled radish and pea-nuts), assorted tacos and umpteen kinds of tequila. Come summer: frozen margaritas. Part of the Metropolitan Hospitality Group, el Bebe is next door to sister restaurant Circa. Lunch for two, including a glass of better-than-decent house red wine (you can also order “bottomless” mimosas for $25 per perMay 2022 ★ 71
