At El Tamarindo, you’ll find a pleasant dining environment with great energy. We celebrate with traditional ranchera music by day and upbeat salsa and merengue rhythms at night.  Although the noise level tends to go up, you’ll find that the drinks go down smooth. We carry all of our usual alcoholic beverages, with margaritas shaken and stirred. We also plan to offer our special Sparkling White Sangria (Prosseco, Brandy, muddles strawberries and mint). And don’t miss our special Cinco de Mayo Photo Booth—throw on a sombrero, add a mustache, and strike a pose!

Additionally, we’re offering a special Cinco de Mayo Brunch between 10AM and 2PM on Saturday and Sunday.  Start off with one of our tasty appetizers like Mango-Shrimp Ceviche or Tequila-Lime Fruit Salad.  For an entrée, we suggest our Breakfast Burrito—an eggs, rice, and black bean-topped burrito with salsa ranchera and melted cheese, served with guacamole, pico de gallo, and sour cream.  Or, try our special pancakes, infused with coconut oil and agave nectar, then topped with caramelized plantains.  Wash it down with our mint-muddled lemonade, sangria or a grapefruit mimosa.

Whether you join us for brunch or prefer to celebrate with us in the evening, we know you’ll find a warm welcome here and the fun flavor that makes this holiday so special.

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The result was SalvaMex – a fusion of two similar yet different cuisines.  Go to any SalvaMex restaurant in the country and you’re likely to find tacos and burritos sharing a menu with pupusas and Salvadoran carne asada.

But to me, the idea of SalvaMex fusion goes far beyond food.  I see it as something symbolic. Given that Salvadoran food was initially not as well-known or as popular as Mexican food, Salvadorans like my parents still found a way to make it work.

What I have learned, from my family and others in our community, is that being Salvadoran means being very hardworking. Salvadoran immigrants found a way to adapt to their new surroundings. Many Salvadoran restaurant owners got their start working in Mexican eateries. When they started their own places, they held on to the recipes and special dishes they learned to make in the Mexican restaurants and continued to learn. At El Tamarindo we use a chicken mole recipe taught to us by an employee from Puebla, Mexico. It has become a very special part of our menu.

A SalvaMex menu is different than a menu you would find in El Salvador or Mexico. But that doesn’t mean it lacks authenticity. The dishes remain original but there is a slight fusion in flavors. If you are from the DC area, chances are you’ve been eating SalvaMex food for years.  This is the “Mexican” fare you know and grew up with.

To me, as a Salvadoran American I know there is comfort in embracing two things at once. Sometimes when speaking English I will grasp for a Spanish word that more accurately conveys my meaning and vic versa. At El Tamarindo finding the word SalvaMex for us has meant embracing and enjoying combination. To me SalvaMex is symbolic because it means finding a home through fusion.

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Join us for Hora Feliz

Happy Hour is always Monday through Friday from 4-7pm.

$3.50 on all beer, house margaritas, sangria and house wine

$2 off all appetizers

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