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

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.”