photos courtesy of Hoja Taqueria
Excerpt from a press release:
“Bar Lab continues its partnership with Generator, the leading hybrid lifestyle lodging brand, by launching the second Hoja Taqueria within Generator Washington DC located in 1900 Connecticut Avenue, NW. The acclaimed Bar Lab team are consistently recognized for their unique and inspired dining programs, Hoja Taqueria being no exception.
Echoing Hoja Taqueria’s corn-centric ethos, Bar Lab and Generator is bringing this concept and sustainable sourcing approach to the capital city of Washington D.C. Customers can expect all tacos served on freshly baked corn tortillas. prepared in-house using masa from corn sourced directly from family owned farms in Oaxaca State, southern Mexico. To reward the labor of love these family farmers put into growing this heirloom corn, a portion of Hoja Taqueria’s profits go directly to the farmers to create a supportive and sustainable farm-to-table cycle.
“Hoja Taqueria was created out of our passion for indigenous Oaxacan flavors and ingredients, but also with a mission to maintain respect for the local families who help bring this food to life,” said Gabe Orta and Elad. Zvi, Bar Lab partners. “The Generator team has been such a supportive partner and understands our vision, that it was an organic next step to opening our second Hoja Taqueria at their DC location.”
The partnership’s new location will seamlessly showcase their traditional Mexican tacos, burritos and quesadillas, appealing to travelers and locals alike. Authentic, artisanal cuisine can be enjoyed in the indoor, outdoor and bar seating areas of the new restaurant. The DC location will also offer a seasonal patio and pool deck. The full-service indoor dining room features a bar program that focuses on select and rare agave spirits and seats up to 65 people. The innovative Mexican-inspired cocktail menu is curated by famed Bar Lab bar manager Christine Wiseman, who was nominated for Best American Bartender at Tales of a Cocktail. Using authentic flavors, spices and ingredients, drinks like the Corn Porn and Hoja Taqueria Margarita complement the food offerings perfectly.
“We are excited to continue the partnership with Hoja Taqueria at our Generator property in Washington DC. With the success of our Miami location, we were thrilled to bring a slice of Oaxaca to the capital. We are confident that the addition of the restaurant will be the Dupont Circle neighborhood’s newest dining and social destination, where guests and locals alike can experience exciting and authentic Mexican cuisine,” said Alastair Thomann, General Manager of Generator and Freehand Hotels.
The restaurant’s eclectic style, designed by Nazly Villamizar of Space Collective, brings the rustic aspects of a traditional Oaxacan casona (ranch), incorporating a variety of natural exotic materials and objects. The inclusion of nature in the space is an important part of this project. In this case, reclaimed wood plays a fundamental role in communicating the team’s deep respect for the environment and Mexican roots. The green on the walls represents the color of Peyote which inspired most of the mystical imagery used and speaks to the deep connection between the rich spiritual human spirit and the hands of the campesinos (farmers) who harvest our ancestral corn.
Hoja Taqueria DC is open daily from 4:30 p.m. to 11:30 p.m.
