My friend Lorin speaks Spanish fluently and has traveled extensively to Spanish-speaking countries around the world. So, when she said I had to try Mi Casita Taqueria for an authentic Mexican meal, I knew I was in for a special night.
Especially because she’s one of my favorite people to hang out with.
We met up at Mi Casita on a random Wednesday night, and the parking lot was already full. The restaurant is at the old Edmund’s BBQ location (my favorite BBQ of all—and I’m still on the hunt for a restaurant that can make hash the same way, with no luck, so if you have any recommendations, please share!).
You may remember the no-frills, white interior of Edmunds; well, that’s all changed. Mi Casita is warm woods, gray stones—and yes, like a small cottage, with pale wood herringbone floors, exposed stone walls and broad dark wood beams.
It’s open for lunch through late night, Tuesday to Sunday, and the menu features everything from egg breakfasts (cooked five ways, served with rice, beans and tortillas) to a huge variety of meal options, including tacos, tamales, chilaquiles, tortas, quesadillas, nachos, burritos, bowls, and dishes featuring steak, pork, chicken or seafood (del mar).
There are also antojitos (translated as “little cravings,” referring here to appetizers like dips), soups, kids’ meals and desserts.
There’s plenty here that’s familiar, but a lot that’s not. Part of it is that the menu is mostly in Spanish, with some English translations. And alongside your usual options like beef or chicken or pork, there’s also tongue.
Then, when you look further, you see appetizers like a deep-fried potato taco or descriptions of other entrees with fillings like ham with bell pepper and onions or egg with hot dog and beans, which you’re not necessarily accustomed to seeing at more typical Americanized Mexican restaurant menus. I also love that Mi Casita offers ceviche, one of my brother’s favorite dishes and something that’s a littler harder to find in Augusta.
Being with Lorin helped me decipher what was best to order—that is, the most authentic. On special that day was elote Mexicano, or Mexican street corn, which she urged me to try. Another chalkboard menu listed out a variety of agua frescas flavored with various fruits.
The al pastor—shredded pork—is prepared just the way she’s had it in Mexico City, said Lorin. The bowls—filled with rice, whole beans, lettuce, tomato, cheese, sour cream, guacamole and your choice of protein—are a trendy dish, and Mi Casita’s tortas, or sandwiches, are another item just like she’s had in Mexico. Birria is like Mexican BBQ, but with shredded beef.
Lorin ordered a couple of tacos—“They make the corn tortillas here,” she added—and I decided to follow her example, choosing a filling of al pastor as well as pescado, or fish. She also ordered a rajas tamale filled with green peppers and cheese for us to share.
While we were waiting, we sampled the basket of hot fresh tortilla chips—delicious—with the spicy and vinegary salsa. Lorin also led me over to a small bar of pickled and fresh accompaniments that I could choose from, including jalapenos, red onions, radish, cucumber and a fresh salsa packed with tomatoes, bell pepper and onion. There was also a lime green sauce that she warned me was hot—and it was!
The tamale arrived next. I didn’t tell her then, but I’ve had a bad street tamale or two, so I was a little wary. But this was beautifully steamed, warm and tender, and even though it was just bell pepper and cheese, it felt hearty. In fact, my first thought was that it felt like home, just pure comfort food.
The street corn could be ordered on the cob or in a little dish, and I opted for the latter (no one wants to see someone noshing on a cob out in public!). The roasted kernels were topped with crumbled cheese and a drizzle of spicy sauce, which Lorin explained was achiote, which is sweet, spicy and smoky. As I took a bite, I also realized there was mayo, and that tang along with the creamy cheese and hit of warm spice made it delicious, especially washed down with a sip of the refreshing mango agua fresca.
My fish taco was great, delicate grilled white fish topped with cilantro, which I also dressed with some of the pickled red onion. But I had to admit the star was the al pastor, with its crisp edges, made even more delicious when I topped it with caramelized onions.
We snacked and chatted for hours, until we looked up and realized we were the last table, and stood up, a little embarrassed. The staff, who had been quietly sweeping and tidying up, smiled as they waved us out. It had been a great night—and truly felt just like home.
Reserve Your Spot
Mi Casita
3935 Washington Road.
Find them on Facebook
Entrée cost: $3.25 to $23
