These carne asada tacos begin with skirt steak marinated in pineapple juice, orange juice, lime juice, Hatch red chiles, aromatics, and spices for 24 hours before being grilled over high heat. Served with fresh, house‑made flour tortillas, the tacos are topped with pickled onions, avocado, queso fresco, and aji sauce. Shiner Bock beans and lime finish the plate, bringing bright acidity, rich chile flavor, and Texas‑New Mexico influences together.
Washington DC
Lulu’s Wine Garden
Carne Asada Tacos
Skirt steak / Pineapple, orange & lime juices / Hatch red chiles / Garlic / Jalapeños / Flour tortillas / Pickled onions / Avocado / Queso fresco / Aji sauce
Signature Dish
From Prep to Plate
Seth Tillman heads to Lulu’s Wine Garden on the U St. Corridor in Washington, D.C., to watch Chef Cable prepare Lulu’s signature Carne Asada Tacos — marinated with citrus, layered with Hatch chiles, and seared to perfection on the grill. The tacos are served alongside house favorites and paired with Mexican wine for the ultimate bite.
A love affair here with hatch green chiles has been going since 2020, showing up with harissa in whipped feta or piled on a burger, and it powers onion rings that are smoky, slightly spicy, and craveable. The chiles give an incredible kick to both the tempura batter and the side of ranch, and with a crisp rosé and a few chatty friends, they turned a weekday happy hour into something extra special. I also ordered the whipped feta, which I always get with extra grilled bread to scoop up every last creamy drop.
Eater DC
