Washington DC-based Espita Mezcaleria touts it's Southern Mexican food as "authentic, not traditional." These almost-black blue heirloom corn tortillas are Exhibit A. Led by Chef Rob Aikens and Beverage Director Megan Barnes, Espita Mezcaleria is bringing Oaxacan-inspired cuisine to the Mid-Atlantic United States, leveraging locally and ethically sourced ingredients. For example, they serve cold smoked mussels on a tostada as well as braised rabbit.
These tacos are a fairytale and all vegetarian - made with fairytale eggplant, corn & pistachio salsa, pepita crema, fried capers & sunflower sprouts.
See a few more gorgeous taco Bef-Afters via the first two links below. See the website and IG for Espita Mezcaleria via links 3 and 4.