DC's PASCUAL offers passionate marvelous Mexican (11-13-25)

 Last night I joined my dear friend Jodi of over 40 years for dinner and we chose PASCUAL's the Capitol Hill outpost that has been getting raves for its marvelous Mexican cuisine for 1-3/4 years now. Chefs Matt Conroy and Isabel Coss have created a hot spot that can be tough to reserve, but worth the effort.  On arrival at 7pm, there were lots of folks dining outside too (and it was chilly!), but we were luckily inside. The decor is simple with a large bar and sadly only one door at the front which allows for major drafts to come in on a cold night. The experience was superb, and our server Shannon was super helpful in guiding us through the large and varied menu. On arrival outside (at the host desk) Jeremiah was a friendly face who made us feel at home.

My only complaint would be that the beautiful wooden tables and chairs offer no cushion for your derriere and by the end of 2-3/4 hours my rear was indeed sore! A cushion would have been so welcome. I am on a medical abstention from alcohol for now, so I opted for one of the non-alcoholic options which was great. The Tacos al Pastor Margarita (no clue why the name) was made with pineapple, chipotle, morita and lime and Jodi had the Mole Old Fashioned which smelled divine and had Mole Negro Mezcal, Empirical Pasilla Chile, Plum wine and Cacao Bitters! The mezcal menu here is huge and varied and truly daunting if you are a fan, but Shannon helped Jodi choose one for her second drink!

Since my margarita was called Tacos Al Pastor it made sense to start with a snack of the same dish made here with Salsa Cruda, Salsa Morita, roasted pina and served on a blue and white corn tortilla, which are made in house and easily deserve raves on their own. The meat was flavored to perfection.

The dishes here are indeed for sharing and work so well, so Shannon guided us and we ended up with too much and doggie bags but got to taste a wide selection starting with the Kampachi Crudo with Husk Cherry Leche De Tigre, Turmeric, Flying Dragon Citrus Curd that rocked.

Next came the North Carolina Shrimp Tamal with 4 perfectly ooked shrimp with Huacatay(Peruvian Black mint), Sweet Corn, Chintextle(a chile paste) & Purslaine leaves that was spiced perfectly not to overwhelm the shrimp but light up our mouths.

The Lamb Neck Barbacoa was a dish Shannon insisted we ordered and it is a huge chunk of lamb (with a crunchy crust and a tad of fat that works divinely) with Ayocote Beans, Salsa Cruda & Herbs. It comes served with tortillas for making a wonderful little "sandwich" that fills your mouth with flavor. On the side was Fideos Negros or vermicelli made with Huitlacoche, Maitake Mushrooms and Black Garlic that I loved. Indeed, there are many veggie dishes, so I look forward to returning here with Sam to try them as well.

Lately, I have started yearning for dessert and we could not resists sharing the Nixtamalized Pear with Pistachio Ice Cream, Toasted Meringue and stuffed with a Key Lime Ganache. Pastry Chef Isabel Coss has created a delicious dish here that I could eat every night!

I need to give a nod to the Tpo Chico Mexican Sparkling water that was yummy and of course, reminded me of one of my favorite childhood TV characters, Topo Gigio on The Ed Sullivan Show with which I say--great meal and "kiss me good night Eddie!"