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Vegetables star at Mita, where you get taste after taste (after taste)

Mita, a new Latin American plant-based restaurant in Shaw, offers a variety of ways to experience its inventive cooking, including a long tasting menu.

Review by
May 10, 2024 at 6:30 a.m. EDT
Chef-owners Miguel Guerra and Tatiana Mora at Mita in D.C. (Photos by Scott Suchman for The Washington Post)
8 min

The top chefs at the latest source for plant-based dining in Washington both eat meat. But Miguel Guerra and Tatiana Mora prefer to shine a klieg light on vegetables at Mita.

“Vegetables are the essence of cooking,” says Guerra, who previously worked at El Cielo, a fine-dining restaurant with a Colombian accent in La Cosecha food hall in the Union Market district. “We wanted vegetables to be the stars, not sides.”