Chorizo Salvation at San Vicente

The D.C. area has a unique problem for those interested in uncovering quality Mexican grub. While those living in other cities typically have to contend with queso-laden Tex-Mex masquerading as "authentic Mexican," Washingtonians must suffer through a glut of Salvadoran restaurants' half-hearted renditions of Mexican food. Still, there are a few Salvadoran joints that have made great strides in helping D.C. overcome its authentic taco void. Taqueria El Charrito Caminante is probably the most famous example, as the entire D.C. board on Chowhound was overcome with praise for its goat tacos back in 2003.

Recently, Steve Siegel, who is easily the most prolific and adventurous poster on the D.C. Chowhound board, wrote a post extolling the virtues of San Vicente, a fixed-site taco shack on Columbia Pike in Arlington. Siegel proclaimed San Vicente's chorizo tacos the second best in the area after the aforementioned goat tacos from El Charrito Caminante.

With no less an eminence than Steve Siegel heralding its greatness, we knew that we must make haste to San Vicente. We had actually taken notice of San Vicente during a previous excursion down the Pike, as its distinctive burger shack architecture hearkened back to the pre-pupuseria era of Arlington. This burnt-out neon sign offers further evidence of its original incarnation.

AC wrote a fairly detailed article for DCist a couple of weeks ago describing our experience: Chorizo Salvation at San Vicente.  That post was picked up by Gawker Media's travel site, Gridskipper, whose post, in turn, was linked on Wonkette. This viral blog nonesense can be absolutely dizzying. If you happen to read either of those two blurbs, rest assured that the chorizo taco is hardly a secret menu item. In fact, the chorizo taco platter is there in plain sight on the menu. It's simply not listed as an a la carte option, but San Vicente is apparently willing to accommodate such a request.

Unlike other taco joints that have the various meats festering in vats, San Vicente makes everything to order.

The chorizo taco was everything we hoped it would be. Chorizo tacos are usually dripping with that distinctive orange grease with bits of ground sausage typically clinging to one another by a web of stringy fat. Instead, this chorizo was finely chopped and had just the right amount of grease to let you know you're still dealing with chorizo- but not so much grease that you know you'll be lamenting your decision later. They were moderately spicy, but also had a nice amount of cinammony sweetness. Behold, the chorizo tacos in all their double tortilla glory:


They were topped with freshly chopped tomatoes, onions, jalapenos, and radishes. Radishes, in particular, are our own personal authenticity indicator when it comes to tacos. It seems like such an oddball flourish, that we reason their inclusion must be the secret sign of taco greatness. We've only experienced radish deployment at a few places thus far, but each of those places occupies a coveted slot among our top taco rankings of all time. So there.

The tacos de carne were decent, but the meat was fried to the point where it became dry and crispy, while we were expecting juicy and tender. We would have enjoyed them more had we moderated our expectations accordingly. Their excellent housemade jalapeno hot sauce singlehandedly rescued these tacos for us:


The pupusa, itself, was a glory to behold. Just look at its wondrous irregular shape with the nice bit of griddle charring resulting from errant cheese escaping from the tortilla. But the important cabbage slaw curtido fell short with its mild, almost ketchupy hot sauce.


Other highlights included bottles of Sangria Senorial, the finest grape soda in the world, and a marañon agua fresca, made from cashewfruit juice. This drink is refreshing, but also rather odd, owing to its fruity, nutty, and milky taste. It seems to be a standard Salvadoran agua fresca.

San Vicente is tiny and sparsely decorated, excepting this insane tapestry depicting a festive village scene replete with pupusa-making:


Since our visit, Steve Siegel has followed up with a post noting that San Vicente's "red beans are far and away the best I've ever had. If they can make them consistently well, it would be worth going just for that." He also  differs with us on the curtido, picking up on an element that was simply not in evidence on our visit: "Interesing to note, the 'curtido' which comes with the papusas is liberally dosed with thyme (!) giving a distinct flavor to the cabbage." Clearly there may be more goodness remaining to be uncovered.

Enjoy the greatest chorizo taco we've ever had at San Vicente:

2599 Columbia Pike
Arlington, Virginia
(703) 920-1130

—AC & AK

Comments

[Sarah]

Way to get linked all over the freaking place! Three cheers!

[KS]

Joe and I love that place, we have to get over there soon. Your photos are making me so hungry!
You know there won't be such wonderous places in Belgium....

[Scott]

I still have yet to meet you guys, but I did finaly take up your taco recomendation. Chorizo was pretty good! I love these places There's a good one in Mt. Pleasant...Pollo Pizza? The tacos there are just as good, but the whole fried fish under the hot lamps scare me.