Served at
Poca MadreAn inventive and contemporary Mexican fine dining restaurant in Washington D.C. that was known for its unique culinary approach.
A taco filled with tender, slow-cooked beef brisket prepared in the traditional barbacoa style, typically seasoned with various spices and chiles.
Barbacoa is a style of cooked meat preparation originating in Latin America, with an indigenous variation found in Mexico. Traditionally, it involves slow-cooking meats like whole sheep, cows, beef heads, or goats in a pit or earth oven, often covered with agave leaves. The method can also refer to meat steamed until tender. This preparation is known for its high fat content and strong flavor, frequently accompanied by onions and cilantro.
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An inventive and contemporary Mexican fine dining restaurant in Washington D.C. that was known for its unique culinary approach.
Chef Victor Albisu was a semifinalist for the 2020 James Beard Award in the 'Best Chef: Mid-Atlantic' category, associated with Poca Madre restaurant.
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