ABOUT TAQUERIA NACIONAL
James Beard award winning chef Ann Cashion and business partner John Fulchino, relocated Taqueria Nacional to Washington DC’s vibrant Greater 14th Street neighborhood in May 2013. Opened in 2007 on Capitol Hill behind their restaurant, Johnnny’s Half Shell, the Taqueria is now uniquely framed in a historically significant former United States post office. The Taqueria’s new home seats 45 guests inside, and is complemented by intimate yet informal garden seating.
Taqueria Nacional has continually been recognized for its high quality and authenticity. Bon Appetit magazine honored the restaurant in 2007, naming it one of the five best new Mexican restaurants in the United States. The Mexican Embassy added to that honor in 2009 with a medal of distinction for Taqueria Nacional’s faithful reproduction of classical Mexican flavors. Sourcing product from local farmers who practice organic and sustainable farming methods, Taqueria Nacional continues to produce authentic Mexican tacos. The tacos are made to order, served on fresh, corn tortillas, and priced affordably. In addition to the authentic Mexican tacos and aguas frescas for which the Taqueria is acclaimed, the new location also features locally brewed draft beers, spirited aguas frescas, and Fulchino’s much loved housemade margaritas. The restaurant’s design was influenced by Cashion’s and Fulchino’s desire to bring an aesthetic balance of Cuban and Mexican influences to the space. “Johnny and I are very excited to have a historic Washington DC landmark like the old T Street post office house our Taqueria, and we hope that it will be as well received on T Street as it was on Capitol Hill”, says Chef Cashion.
John Fulchino has been a force in the Washington, DC food industry for over 25 years. Renowned for his discerning palate and his infectious humor, John managed the bar at the original Austin Grill on Wisconsin Avenue where he developed his celebrated margarita. For the past 35 years, Chef Ann Cashion has worked intensively in restaurant kitchens in both the United States and Europe. After moving to Washington in 1985, Ann developed the menu for what became the acclaimed Austin Grill on Wisconsin Avenue. Ann later was head chef for South Austin Grill in Arlington, Virginia and Executive Chef for Jaleo in Washington, DC.
In May of 1995, Ann and John opened Cashion’s Eat Place in the Adams Morgan neighborhood of Washington, DC, which quickly became a destination for serious diners throughout the metropolitan area. In 1999 the duo wowed Washington diners for a second time with their beloved oyster bar, Johnny’s Half Shell, featuring classic American regional seafood. Five years later, Ann received the James Beard award for Best Chef Mid-Atlantic 2004.