Amparo Fondita
Benefit
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2002 P St NW, Washington, DC 20036, USA
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Tom Sietsema
Beautiful ceviche. Bodacious pozole. Awesome tacos, which the chef makes himself using corn from Oaxaca — ground in-house and stuffed with fillings including lamb braised in mole. Christian Irabien is cooking some of the most exciting Mexican food in Washington right now. And he sweats all the important details.
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