Pascual Washington

Mexican Chocolate Cake – carajillo anglaise, hoja santa 🤤

Horchata in the background 😋
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #eeeeats #lefooding #foodporn #buzzfeedfood #buzzfeedfoods #mexicanfood #mexicancuisine #foodphotography #foodieheaven #horchata #chocolatecake Less

Half Amish Chicken – recado rojo, arroz rojo, salsa habanero chicken 🐓

Side of chicked fried rice. Served with warm tortillas and salsa 🤤
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #eeeeats #lefooding #foodporn #buzzfeedfood #buzzfeedfoods #mexicanfood #mexicancuisine #foodphotography #foodieheaven #friedrice #roastchicken Less

Carrot Tlayuda – almendrado, quesillo, salsa borracha 🥕

This course is practically a mini meal! It’s a good size. The more refined version of the “Mexican pizza” from a certain chain. Love all the fresh herbs on top 😋
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #eeeeats #lefooding #foodporn #buzzfeedfood #buzzfeedfoods #mexicanfood #mexicancuisine #foodphotography #foodieheaven #tlayuda #tlayudas Less

Prawns a la Diabla – chipotle, finger lime, smoked chile 😍😘🥰

Very good finger food 👌👅
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Red snapper tostada – aioli, avocado, bonito 🐟🥑

Very glad @orimg told me about this special of the day 🤤
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #eeeeats #lefooding #foodporn #buzzfeedfood #buzzfeedfoods #mexicanfood #mexicancuisine #foodphotography #foodieheaven #tostada #tostadas Less

Garbanzos – green chorizo flan, potatoes, hoja santa 🤤

Perhaps not an obvious pick but definitely a must pick. Eats like a meatless chorizo verde. Better to experience than to explain further. A very good vegetarian course 😋
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #eeeeats #lefooding #foodporn #buzzfeedfood #buzzfeedfoods #mexicanfood #mexicancuisine #foodphotography #foodieheaven #garbanzo #garbanzos #chickpea #chickpeas Less

Arroz con Leche – burnt vanilla, canela 🌾🥛
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If the quality of corn used is one defining metric of a good Mexican restaurant, newcomer @pascual.dc is justifiably maíz royalty. They source Mexican heirloom varieties from @masienda and @tamoamx for their masa. It anchors the courses that begin with a “t”, from the quintessential taco al pastor to the beguiling parsnip tamal. They have a dedicated in-house tortilla maker named Balbina. Not surprisingly, her tortillas are fantastic 🌽👏

The menu contains five sections: cold, hot, vegetables, proteins, and desserts. Three to four choices per heading keep the options sensibly contained. Just into their second week, the food already feels accomplished, much like the husband-and-wife chefs who head this place. You may know @conroy_matt and @chabelacoss from local favorite @lutecedc in Georgetown. Prior to coming to DC, the couple’s foray into high-end Mexican cuisine covered both Mexico City and NYC where they refined their craft at restaurants with Michelin-star and World’s 50 Best recognition ✨

Pascual feels like a personal space where Matt and Isabel pull from experience and heritage to cook food they love best. Cylindrical chile slices in the chayote salad zing the tastebuds and nip the tongue with just enough heat to announce its presence. The smooth dressing with guajillo oil will draw you back for more bites. A creamy mole blanco overlays the parsnip tamal which gets topped with crunchy bites of almonds and sliced endives. Don’t let its unassuming, monochromatic appearance fool you. It’s one of the best dishes on the menu 🤤😋

A wood-fired hearth plays a central role here, roasting not just the vegetables and proteins but also imparting a delicious smokiness to other components. Take the skate a la brasa, for example. Grilled inside a banana leaf, the sweet flesh is rendered to a silky softness. The meat becomes tender enough to scrape off the bony spines to make fish tacos with the accompanying pickled onions, cucumbers, and cabbage 🌮

I’ve only described one-fourth of the menu. There’s so much more to discover, and I can’t wait to return already. Pascual’s kitchen has only begun to fire up 🔥 Less

Skate a la Brasa – chipotle, cabbage, sour onions 🐠🪽

@pascual.dc 🇲🇽

Starting at the apex of the wing and moving towards your body, use a gentle scraping motion to remove the sweet tender meat from the bony spines. This fish makes for some seriously good tacos! 🤤🌮😋
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #eeeeats #lefooding #foodporn #mexicanfood #mexicancuisine #foodphotography #foodieheaven #taco #tacos #fishtaco #fishtacos Less

Lobster Tetela – kol sauce, habanero pico de gallo, epazote 🦞
~
If the quality of corn used is one defining metric of a good Mexican restaurant, newcomer @pascual.dc is justifiably maíz royalty. They source Mexican heirloom varieties from @masienda and @tamoamx for their masa. It anchors the courses that begin with a “t”, from the quintessential taco al pastor to the beguiling parsnip tamal. They have a dedicated in-house tortilla maker named Balbina. Not surprisingly, her tortillas are fantastic 🌽

The menu contains five sections: cold, hot, vegetables, proteins, and desserts. Three to four choices per heading keep the options sensibly contained. Just into their second week, the food already feels accomplished, much like the husband-and-wife chefs who head this place. You may know @conroy_matt and @chabelacoss from local favorite @lutecedc in Georgetown. Prior to coming to DC, the couple’s foray into high-end Mexican cuisine covered both Mexico City and NYC where they refined their craft at restaurants with Michelin-star and World’s 50 Best recognition 👏

Pascual feels like a personal space where Matt and Isabel pull from experience and heritage to cook food they love best. Cylindrical chile slices in the chayote salad zing the tastebuds and nip the tongue with just enough heat to announce its presence. The smooth dressing with guajillo oil will draw you back for more bites. A creamy mole blanco overlays the parsnip tamal which gets topped with crunchy bites of almonds and sliced endives. Don’t let its unassuming, monochromatic appearance fool you. It’s one of the best dishes on the menu 🤤

A wood-fired hearth plays a central role here, roasting not just the vegetables and proteins but also imparting a delicious smokiness to other components. Take the skate a la brasa, for example. Grilled inside a banana leaf, the sweet flesh is rendered to a silky softness. The meat becomes tender enough to scrape off the bony spines to make fish tacos with the accompanying pickled onions, cucumbers, and cabbage 😋

I’ve only described one-fourth of the menu. There’s so much more to discover; I can’t wait to return already. Pascual’s kitchen has only begun to fire up 🔥 Less

Chayote Salad – sunflower seeds, guajillo oil, asian pears 🤤
~
If the quality of corn used is one defining metric of a good Mexican restaurant, newcomer @pascual.dc is justifiably maíz royalty. They source Mexican heirloom varieties from @masienda and @tamoamx for their masa. It anchors the courses that begin with a “t”, from the quintessential taco al pastor to the beguiling parsnip tamal. They have a dedicated in-house tortilla maker named Balbina. Not surprisingly, her tortillas are fantastic 🌽

The menu contains five sections: cold, hot, vegetables, proteins, and desserts. Three to four choices per heading keep the options sensibly contained. Just into their second week, the food already feels accomplished, much like the husband-and-wife chefs who head this place. You may know @conroy_matt and @chabelacoss from local favorite @lutecedc in Georgetown. Prior to coming to DC, the couple’s foray into high-end Mexican cuisine covered both Mexico City and NYC where they refined their craft at restaurants with Michelin-star and World’s 50 Best recognition 👏

Pascual feels like a personal space where Matt and Isabel pull from experience and heritage to cook food they love best. Cylindrical chile slices in the chayote salad zing the tastebuds and nip the tongue with just enough heat to announce its presence. The smooth dressing with guajillo oil will draw you back for more bites. A creamy mole blanco overlays the parsnip tamal which gets topped with crunchy bites of almonds and sliced endives. Don’t let its unassuming, monochromatic appearance fool you. It’s one of the best dishes on the menu 😋

A wood-fired hearth plays a central role here, roasting not just the vegetables and proteins but also imparting a delicious smokiness to other components. Take the skate a la brasa, for example. Grilled inside a banana leaf, the sweet flesh is rendered to a silky softness. The meat becomes tender enough to scrape off the bony spines to make fish tacos with the accompanying pickled onions, cucumbers, and cabbage 🌮

I’ve described one-fourth of the menu. There’s so much more to discover, and I can’t wait to return already. Pascual’s kitchen has only begun to fire up 🔥 Less

Parsnip Tamal – mole blanco, marcona almonds, endives 😍😘🥰

Near the end of my meal @pascual.dc, I noticed the table next to me had ordered the same dish. Their server explained that the course is a staff favorite. When she left, I couldn’t resist sharing my unsolicited enthusiasm. I didn’t even wait for them to take a bite before saying, “It’s mine, too!” 😄

I love that the parsnip tamal’s drab appearance belies utter comfort and deliciousness 🤤😋

Fun fact: The white mole is typically served at weddings. Should a bride fumble when eating, the color of her dress remains intact 👰‍♀️
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#hungryglomad_washingtondc #foodgram #foodgrams #foodiegram #foodiegrams #foodpic #foodpics #foodaddict #foodaddicts #goodeats #seriouseats #forkyeah #igfoodie #igfoodies #igfoodporn #igfoodpic #igfoodpics #igfoodshare #instafood #eeeeats #lefooding #foodporn #buzzfeedfood #buzzfeedfoods #mexicanfood #mexicancuisine #mexicanwedding #tamal #tamale #tamales Less

If the quality of corn used is one defining metric of a good Mexican restaurant, newcomer @pascual.dc is justifiably maíz royalty. They source Mexican heirloom varieties from @masienda and @tamoamx for their masa. It anchors the courses that begin with a “t”, from the quintessential taco al pastor to the beguiling parsnip tamal. They have a dedicated in-house tortilla maker named Balbina. Not surprisingly, her tortillas are fantastic 🌽

The menu contains five sections: cold, hot, vegetables, proteins, and desserts. Three to four choices per heading keep the options sensibly contained. Just into their second week, the food already feels accomplished, much like the husband-and-wife chefs who head this place. You may know @conroy_matt and @chabelacoss from local favorite @lutecedc in Georgetown. Prior to coming to DC, the couple’s foray into high-end Mexican cuisine covered both Mexico City and NYC where they refined their craft at restaurants with Michelin-star and World’s 50 Best recognition 👏

Pascual feels like a personal space where Matt and Isabel pull from experience and heritage to cook food they love best. Cylindrical chile slices in the chayote salad zing the tastebuds and nip the tongue with just enough heat to announce its presence. The smooth dressing with guajillo oil will draw you back for more bites. A creamy mole blanco overlays the parsnip tamal which gets topped with crunchy bites of almonds and sliced endives. Don’t let its unassuming, monochromatic appearance fool you. It’s one of the best dishes on the menu 😋

A wood-fired hearth plays a central role here, roasting not just the vegetables and proteins but also imparting a delicious smokiness to other components. Take the skate a la brasa, for example. Grilled inside a banana leaf, the sweet flesh is rendered to a silky softness. The meat becomes tender enough to scrape off the bony spines to make fish tacos with the accompanying pickled onions, cucumbers, and cabbage 🌮

I’ve described one-fourth of the menu. There’s so much more to discover, and I can’t wait to return already. Pascual’s kitchen has only begun to fire up 🔥
~
Taco al Pastor – salsa cruda, salsa morita, roasted piña 🍍 Less