Mita

Latin American cuisine, only plant based. That's the premise behind this contemporary space set in the Shaw neighborhood. It's tasting menu only, but short and long formats ensure a fit. Chefs Tatiana Mora and Miguel Guerra share their creative spirit here, where influences span from Brazil and Bolivia to Colombia and dishes sport originality. A basket of arepas is a fun dish featuring a variety of textures and flavors with tasty sauces like guasacaca, cashew sour cream with chili oil, and butter made of chontaduro. Watermelon crudo with fermented carrot in a cucumber leche de tigre sauce is inventive and bold, while a slice of mushroom terrine wrapped in greens with layers of potato delivers on umami, bite after bite.

• One-Michelin-star, plant-based Latin American tasting-menu restaurant in Shaw, Washington, D.C.
• Chef-owners Miguel Guerra and Tatiana Mora.
• Bar seats have a separate menu, with a la carte reserved for walk-ins.
• A 20% service charge is automatically added to each check.

Signature Ingredients

• Arepas and accompanying sauces.
• Chontaduro (used in a butter), plus cashew (cashew sour cream) and chili oil as key flavor-building elements.
• Watermelon paired with fermented carrot in a cucumber leche de tigre-style sauce.
• Mushrooms, including a layered terrine format.

Format

• Tasting menu only in the dining room, with short and long formats.
• A separate bar menu is available at the bar, a la carte is for walk-ins only.
• A 20% service charge is added to each check.

What to expect

• Latin American cooking, fully plant based, in a contemporary Shaw dining room.
• Dishes can include a basket of arepas with sauces, plus bold, vegetable-led plates built around acids, ferments, and chiles.