News ,
Washington Post
Lauriol Plaza wins Best Mexican Food from Washington Post
By Lauriol Plaza · On 13.12.14
Lauriol Plaza won "Best Mexican Food" in washingtonpost.com's Best Bets 2002 Readers' Choice contest.
Of our chips: "These are some of the best chips anywhere, thin and crisp, with just enough salt and not too much grease. The salsa is warm to the touch and on the tongue, a near-liquid puree fragrant with ground chilies, onions, peppers, tomatoes and spices."
Of our margaritas: "big, strong and eyelash-curling-tart ones with no unwelcome taste of chemical mixes."
"One night the silkiest rockfish, perfectly moist and fresh, was topped with shrimp, scallops and mushrooms in a light, clear sauce. Even the vegetables - carrots and green beans - were flawlessly cooked.
"Fajitas are piled with smoky, well-marinated meat... But the Spanish and Latin American dishes have more character than the Tex-Mex. ...the mariscos saltado is a playground of tomatoes, onions, chilies, cilantro and fried potatoes; the paella has a briny intensity. Masitas de puerco is mild, comforting chunks of pork with an undertone of orange. Pollo asado, even better, is a half-chicken well browned and buried in dark fragrant onions."
One of the best first courses are the impressively light pork tamales—moistened at table with a splendid chile colorado—but also try the fine chiles rellenos and beef quesadillas.
Good as the combination platters can be, the best main courses come from the mesquite-fired grill: crusty yet moist shrimp; firm, flavorsome, and meaty little pork spareribs; and soy-sauce-accented beef fajitas that are as good as you'll enjoy in the area.
...the standout carne asada fajitas, and tasty camarones diablo (6 broiled jumbo shrimp seasoned with spices). Anything mesquite grilled is sure to please. Servings are as large as the restaurant. Sunday brunch, also recommended.
Of our chips: "These are some of the best chips anywhere, thin and crisp, with just enough salt and not too much grease. The salsa is warm to the touch and on the tongue, a near-liquid puree fragrant with ground chilies, onions, peppers, tomatoes and spices."
Of our margaritas: "big, strong and eyelash-curling-tart ones with no unwelcome taste of chemical mixes."
"One night the silkiest rockfish, perfectly moist and fresh, was topped with shrimp, scallops and mushrooms in a light, clear sauce. Even the vegetables - carrots and green beans - were flawlessly cooked.
"Fajitas are piled with smoky, well-marinated meat... But the Spanish and Latin American dishes have more character than the Tex-Mex. ...the mariscos saltado is a playground of tomatoes, onions, chilies, cilantro and fried potatoes; the paella has a briny intensity. Masitas de puerco is mild, comforting chunks of pork with an undertone of orange. Pollo asado, even better, is a half-chicken well browned and buried in dark fragrant onions."
By Phyllis Richman
Washington Post Staff Writer
One of the best first courses are the impressively light pork tamales—moistened at table with a splendid chile colorado—but also try the fine chiles rellenos and beef quesadillas.
Good as the combination platters can be, the best main courses come from the mesquite-fired grill: crusty yet moist shrimp; firm, flavorsome, and meaty little pork spareribs; and soy-sauce-accented beef fajitas that are as good as you'll enjoy in the area.
Robert Shoffner, Washingtonian Magazine
...the standout carne asada fajitas, and tasty camarones diablo (6 broiled jumbo shrimp seasoned with spices). Anything mesquite grilled is sure to please. Servings are as large as the restaurant. Sunday brunch, also recommended.
Frommer's Washington, DC 2003
Share
Lauriol Plaza Review
Bustling kitchen serves classic Mexican, Spanish and Latin American dishes & drinks in a spacious, 3-floor architectural design with rooftop, mezzanine, sidewalk terrace and bar.
