Tortilla Cafe is a staple on Capitol Hill, full of savory Mexican-Salvadorian cuisine that is delicious and easy on the eyes and on your wallet. All of their menu items, from the salsa and guacamole to the fresh pressed passion fruit juice, tortillas and carnitas, are made in-house. The plantains are always sweet, the burritos are always flavorful and the atmosphere is always welcoming. Before you head out to this amazing joint learn more about what makes it so special from Catalina, co-owner of Tortilla Cafe!
TLK: How did Tortilla Cafe get started?
The opportunity presented itself. Finding a location on the Hill is extremely difficult. This location used to be a Russian deli and the owner told my dad the place [would] be up for lease, and asked if he wanted it to move in.
TLK: Which menu items, if any, are traditional to El Salvador or Canales family recipes?
Some were family and some were chef inspired. My father was really great friends with a Mexican chef that worked at a local restaurant, and he helped and guided us with the courses that are Mexican. With the Salvadorian items, we took care of that. We eat it every day!
TLK: Which menu item is the best seller? What’s your favorite menu item and why?
The most “bang for your buck,” and we see this a lot during the weekday, is the carne asada and it goes fast. It is a great amount of food, and you get three sides with it and a handmade corn tortilla. Ultimate comfort. Then obviously the pupusas and the tamales are big hits. And our Beef Salvadorian soup is very popular, especially in this cold weather.
TLK: How has the transition been taking over for Dad?
Very good, very good. A lot of trial and error. He has the common sense background in business and I have my undergraduate and graduate degrees in business. I use his street smarts and I use my textbooks. With that we make a great pair and that’s why Tortilla Cafe has been able to come out of its shell and rise to the occasion.
My father is still the head of the business. We are partners. He has given me the opportunity and really handed it over to me and said, take it over, nourish it, give it what it needs: great management, great staff, great food and make it thrive as a business.
TLK: Looks like you make all of your dishes from scratch. How does that work?
We don’t outsource. It works very well. I try to give my people the most work possible. They are here, they are my staff [and] we are like family. If I find someone has a special skill, I latch onto it. My staff has been incredible and embraced it.
TLK: What do you want your diners to take away from eating at Tortilla Cafe, besides delicious food?
I definitely want them to take away our good food, but also that good food doesn’t have to cost a lot. I really emphasize that. Good food doesn’t have to cost so much, it can fit anyone's budget. You can eat really well, two pupusas is less than $4 dollars. Fresh ingredients and fresh food at a good price. You can’t beat that.
TLK: Pupusa or Tamale?
Tamale!
TLK: Marañon or Maracuya?
Maracuya, of course!
TLK: Carnitas or Chicken?
Chicken.
TLK: Margarita or Beer?
Margarita!
TLK: Tacos or Empanadas?
Tacos, mmmm!
Can't wait to try Tortilla Cafe's food? Make some at home!
- 2 pounds Boston Pork Butt
- 1 tablespoon cumin
- 4 ounces white vinegar
- 4 ounces lemon juice
- 1 tablespoon salt
- 5 cloves of fresh garlic, chopped
- 2 ounces fajita seasoning
- 2 ounces adobo seasoning
- 2 red peppers, halved and seeded
- 2 green peppers, halved and seeded