In 1988, Haydee and Mario Vanegas realized their lifelong dream of owning and running their own restaurant. With Mario running the kitchen and Haydee manning the bar, the entrepreneurial duo share the flavors of Mexico through a menu that puts traditional fare, such as sizzling shrimp and steak fajitas, alongside American classics, such as buffalo wings. Live music plays throughout the week, a dance floor hosts leg-shakers, and Sunday karaoke sessions let crooners exhibit their golden pipes as they sing through a medley of all national anthems.
Jumbo shrimp sautéed with garlic-cream sauce. Pan-seared pork in a white-wine sauce. New york strip steak and quail. Many of the menu items at El Paraiso Tex-Mex Restaurant expand on the restaurant’s designation as a spicy, south-of-the-border-inspired eatery. There are plenty of staples, too, such as burritos, chimichangas, quesadillas, and enchiladas. Most come stuffed with vegetables, ground beef, shrimp, or chicken, and all feature a dollop of guacamole, a scoop of pico de gallo, or a troll’s spoonful of sour cream.
At the 1990 World Cup, soccer striker Roger Miller, also known as Roger Milla, earned international renown for scoring four goals, helping the Cameroonian team reach the quarterfinals. His accomplishment was particularly impressive because he achieved it at the age of 38, when most players have already retired their famed feet to the deep freezer.
Named for this legendary player, the small but vibrant Roger Miler Restaurant honors the flavors of the athlete's homeland with traditional Cameroonian dishes as well as other West African staples. Bright-orange walls and vivid art prints surround patrons as they enjoy dishes such as goat pepper soup and steamed catfish. Side orders of spinach, steamed rice, and Nigerian-style yam fufu accompany the seafood, grill, and vegetarian offerings.
The scents of made-to-order sandwiches first started wafting from the doors of The Woodside Deli in 1947, when it began meeting the lunching, snacking, and catering needs of the residents of Silver Spring. Decades of success saw the business overgrow its original location and expand to one in Rockville, where a restaurant menu offers up chewy bagels, meaty diner fare, and philly cheesesteaks dripping with melted provolone cheese. High Holiday and Passover menus offer kosher treats, and catering services can fill bellies at bar or bat mitzvahs, corporate events, and baby’s-first-tax-return parties.
The chefs at each Copper Canyon Grill, a mid-Atlantic favorite, craft their regional American dishes from scratch every day. Their kitchens fill with flames and savory aromas as they roast meats and vegetables over hardwood fires, making customers happy, but leaving behind bare earth at local basketball arenas.
The kitchen yields hearty servings of grilled prime rib and filet mignon, ahi tuna and Atlantic salmon, and Delmarva-style crab dip and Eastern Shore jumbo lump crab cakes. It also tempts with a signature rotisserie chicken and jalapeño- and serrano-pepper cornbread baked in an iron skillet.
Part of a growing community of Ethiopian eateries in Silver Spring, according to the Gazette, Abyssinia Ethiopian Restaurant has served up generous portions of authentic east African fare since 2009. Goblets of traditional honey wine accompany plates of cubed lamb marinated in red-wine sauce or vegetarian dishes with lentils, cabbage, and collard greens. Guests can sop up buttery sauces with spongy sourdough injera bread, or use them to finger-paint admiring portraits of the live musicians who occasionally perform in the dining room.