After receiving a tip from a DCist reader and fellow foodie (thanks, sophiagrrl!), we headed to the Petworth neighborhood to check out El Limeño. El Limeño opened its doors only five months ago and offers up Mexican and Salvadorian bites in a cozy atmosphere. At 201 Upshur St. NW, it’s relatively close to the Georgia Avenue/Petworth Metro, but street parking is usually available as well. Upon entering we were immediately greeted by the owner, and sat at a quaint table for two by the window (although there isn’t much of a view). Even though the place is casual, each table was lined with a tablecloth and had a full setting of flatware, cloth napkin and water glass. We were quickly poured water and greeted by our server.
We perused the appetizers and were tempted by items such as yuca yon yhicharon (deep fried casava and pork) and yamarones al ajillo (sautéed shrimp with spices in a garlic, butter and white wine sauce) before we decided on the fried calamari and the pupusas. When the appetizers arrived, we immediately regretted ordering the calamari because the portion size was so small. For $7.95 we expected to see less of a lettuce lined plate and more calamari. It was one of the rare times that we were left with too much sauce and not enough calamari. On the other hand, the pupusas were downright amazing, especially at only $1.75 a piece. We opted for one cheese and one pork, although you had the option of doing a combo of both in one pupusa. We could’ve ordered 10 more and died happy but we knew we had a job to do. The meal must go on!
With so many options of sopas, ensaladas, fajitas, burritos, enchiladas, and an intriguing item titled “Plato Gordo,” we turned to our server for guidance. She recommended enchiladas. I went with the “enchilada de cangrejo” which was a delicious corn tortilla stuffed with crabmeat, tomatoes, onions, peppers, mushrooms, and topped with spicy tomato sauce and melted cheese. The other entrée we ordered was the godornizas al espeton which was a grilled semi boneless quail with rice and steamed vegetables. The spice rub on the quail was outstanding and it was perfectly cooked. The rice, which was served with both the quail and enchilada, had a slight garlic taste and was a nice accompaniment to the dish. The vegetables were a simple steam of carrots and green beans, which were bland due to not enough seasoning. We enjoyed the quail but the enchilada was definitely the favorite. It was a generous portion and served with guacamole and pico de gallo. Overall the food was mighty tasty and the service was right on.
