Venue Info

El Tamarindo has been serving the Adams Morgan neighborhood since 1982, a hold-out of Mexican-Salvadorian authenticity for 30-odd years in what has become a hotspot for new bars and boutiques. Their longevity probably has something to do with their pupusas (handmade corn tortillas stuffed with any combination of cheese, pork, spinach, beans, jalapeños, chicken), served until 5am on the weekends and until 2am otherwise. The big idea is pupusas as a mode of warding off hangovers. Apparently it’s working, and if you don’t believe it, have too many Oaxaca Mules (mezcal, ginger beer, lime) and get back to us. Other specialties include chunks of garlic-butter chicken in a creamy cilantro sauce, chimichangas and soft tacos. Family-run, opened by Jose Reyes and his wife, and now managed by their daughter, you’ll see the family in there every day. Start coming, and they’ll know you by name. They’re not going anywhere.

Washington DC

El Tamarindo

El Tamarindo

El Tamarindo has been serving the Adams Morgan neighborhood since 1982, a hold-out of Mexican-Salvadorian authenticity for 30-odd years in what has become a hotspot for new bars and boutiques. Their longevity probably has something to do with their pupusas (handmade corn tortillas stuffed with any combination of cheese, pork, spinach, beans, jalapeños, chicken), served until 5am on the weekends and until 2am otherwise. The big idea is pupusas as a mode of warding off hangovers. Apparently it’s working, and if you don’t believe it, have too many Oaxaca Mules (mezcal, ginger beer, lime) and get back to us. Other specialties include chunks of garlic-butter chicken in a creamy cilantro sauce, chimichangas and soft tacos. Family-run, opened by Jose Reyes and his wife, and now managed by their daughter, you’ll see the family in there every day. Start coming, and they’ll know you by name. They’re not going anywhere.