Chef David Andres Peña has long resisted adding alcohol to the menu of his hit taqueria, La Tingeria. As he explains it, he wanted to be known for his food, not a margarita special. And he's been successful at that, ranking among Washingtonian's 100 Very Best Restaurants the last two years.
At his next location-following Falls Church, Audi Field, and Spotsylvania-Peña will still focus solely on his hit Mexican cooking, but now you can at least enjoy it with a beer.
At the same time, Peña wants to cater to the regulars who liked the variety of Port City's food truck rotation by offering an expanded menu. He's planning to introduce Sonoran hot dogs wrapped in beef bacon with pico de gallo, ketchup, and mustard.
While Port City will handle all the drinks, Peña says he's had some preliminary talks with the brewery team about collaborating on a chipotle IPA. 'We use a lot of chipotle. That's the main ingredient for our tostada de tinga.'
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