Taqueria Distrito Federal’s horchata (Kat Lucero)Dish of the Week: Horchata (pronounced or-CHA-tah)
Where: Taqueria Distrito Federal
A refreshing non-alcoholic beverage to start off the Cinco de Mayo celebration is a Mexican rice milk called horchata. Served ice-cold, this sweet little number is best enjoyed alfresco during warm, sunny days such as ones we’ll be expecting this weekend. It’s a delightful afternoon snack by itself or paired with tamales, salsa, flan, fish tacos, guacamole, hamburger, cow’s tongue…Basically anything what you want.
Back in my hometown of Chicago, where a large Mexican population resides, this liquid refreshment is a staple at Mexican restaurants and taquerias all over the city. Finding these places in the nation’s capital, however, requires some extra digging. So I was thrilled when friends recently introduced me to Taqueria Distrito Federal, a casual neighborhood eatery in Columbia Heights and Petworth, which offers large glass-size portions of horchata.
Originated in Spain, horchata‘s tastes and textures vary all over Latin America. The Mexican version served in the U.S. is usually a combination of cinnamon and rice milk. Fans and/or individuals with curious palates who can’t find this drink nearby can check out a variety of simple recipes online. Or you can try what one server at the Columbia Heights restaurant suggested–get pre-made rice milk and mix it with cinnamon.
Recipe for Mexican horchata from AllRecipes.com
Ingredients
1 cup uncooked white long-grain rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
2/3 cup white sugar
Directions
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Small Bites
Food Truck Party
Aptly named “Trucko de Mayo”, this year’s Curbside Cookoff will take place on Saturday, May 5, from 11:30 a.m. – 9 p.m. at the RFK Stadium Lot 3. The event will feature live music, beer, activities and, of course, over 40 food trucks.
Win a Trip to Mexico
The Cinco de Mayo celebration at Ceiba (701 14th Street NW) includes $5 house margaritas and food from today until May 6, 3 p.m – close. Purchase a $5 a raffle ticket to benefit the IME BECAS Scholarship Fund and enter to win an all-inclusive trip for two to Mexico.
Chicken Fried Steak Showdown for a Good Cause
Local chefs will compete this Sunday, May 6 to see who can be king of the chicken fried steak at this year’s Chicken Fried Competition at Black Jack (1612 14th Street NW), 10:30 a.m. Participating chefs include Birch and Barley’s Kyle Bailey, the Source’s Scott Drewno, Bourbon Steak’s Adam Sobel and Victor Albisu (formerly of BLT Steak). The $35 entrance fee will include great food and signature cocktails. Proceeds will also go to the Washington Nationals Juvenile Diabetes Wing at Children’s National Medical Center.
Food Fest at the National Harbor
The National Harbor Wine & Food Festival will take place May 5-6. Advanced tickets are no longer available, but tickets can still be purchased at the door. For more information, visit http://www.wineandfoodnh.com.
