Mita

The story

Crafted with passion, served with love

The Idea Behind Mita

At 804 V St. N.W. in Washington, DC, Mita takes a clear and uncommon position: Latin American cuisine, entirely through vegetables. The restaurant describes its philosophy in terms that are almost elemental — "the root of everything, the beginning of life" — and the menu lives up to that ambition. Every dish is free of animal products, yet the cooking draws deeply from the traditions, ingredients, and spirit of Latin America.

The People in the Kitchen

Mita is a co-venture between two chef-owners whose backgrounds span continents. Miguel Guerra, a Le Cordon Bleu graduate, has worked and staged at prestigious restaurants and pastry shops across the United States. He describes his approach as modern, always exploring fusions between his Latin American roots and other cuisines of the world. Tatiana Mora is both a chef and a sommelier, shaped by kitchens in Latin America, the Caribbean, Spain, and the United States. She brings what she calls a thoughtful, simple, and innovative sensibility — cooking with conscious intention. Together, they form a kitchen with both technical rigor and genuine cultural grounding.

How the Experience Is Structured

Mita offers several distinct dining formats, each framed as its own experience. La Herencia ("The Heritage") is the signature tasting menu — a full progression of courses celebrating Latin American flavors through vegetables, rooted in tradition and guided by seasonality. Camino Corto ("The Short Path") is a six-course menu that captures the same spirit in a slightly more compact form. Origen is a four-course option at $75 per person. At the bar, guests can choose between a curated four-course guided menu or à la carte selections — the only format where ordering individually is available.

The beverage program has earned Mita the Wine Spectator Award of Excellence for 2025, a recognition that reflects the care given to pairing Latin cuisine with a well-considered wine list.

What to Expect

The menu changes with the seasons and availability, and Mita is transparent about the limits of dietary accommodation — what can be adjusted depends on what is being served. A 20% service charge is added to every check to support fair compensation for the team. The dining room does not accommodate strollers, and the restaurant suggests the tasting menu experience is best suited to guests twelve and older. The space is fully wheelchair accessible, with a handicap-accessible entrance and bathrooms.

Mita is a restaurant with a point of view — one that treats Latin cuisine and vegetables not as a constraint, but as the whole story.