Bandolero’s menu is very extensive…with a wide variety of tacos and enchiladas, fish, meat and chicken dishes as well as vegetable entrees and sides. While the plates may be small, the Mexican flavors are not. It’s small plate dining at its best.
I began the evening with the Bandolero Marguerita which went down sooooo well. Very tasty. Then my friend and I both ordered the Wild Mushroom tacos accompanied with butternut squash, pickled onion and crispy pepitas. Served three on a plate, they were delicious. We also went for the side portion of Crispy Brussels. The sprouts were prepared with tamarind crema and coconut-habanero sauce. Scrumptious is the perfect description for them. My friend was extra hungry so she also ordered the Queso Fundido which was made with chorizo, poblano, manchego and a sunny egg. As instructed by our waiter, she stirred the dish and then ate everything but the plate. Safe to say she was happy with her choice.
We both wanted dessert, but couldn’t choose one dish to split so we ordered two and split them. Problem solved! We tried the Torta Chocolate which was a coco mousse with banana gelato and the Tres Leches, made with tapioca, meringue and mango sorbet. Words cannot describe how absolutely delicious these two desserts were. If we could have licked the dishes clean we would have.
We had the good luck to run into Bandolero chef/partner, Mike Isabella of Top Chef fame, who was kind enough to chat with us. He couldn’t have been nicer or more down to earth. We’re also big fans of his Penn Quarter Graffiato restaurant so we can’t wait to try his new Greek restaurant coming to the U Street corridor in June.
But back to Bandolero. We ate every morsel of food put before us, had a terrific time and the very helpful wait-staff made a great dining experience even better. The menu has so much from which to choose…even for us vegetarians. I’m looking forward to a return visit very soon.
3241 M Street, NW, 202.625.4488