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"Comida con sazon y tradicion"

Preparing and offering abundant, authentic, made-from-scratch home-style Dominican food and beverages, served with loving island hospitality, has been our family’s passion for over 25 years — starting with our original location, Los Hermanos, in Columbia Heights in Northwest  DC and now expanded to our new location, Mecho’s Dominican Kitchen in Northeast DC.

Favorites

Bandera

A generous platter of rice, protein and side – called la bandera (the flag) , because it mimics the colors of the Dominican flag.

Chicharron de Pollo

A generous platter of rice, protein and side – called la bandera (the flag) , because it mimics the colors of the Dominican flag.

Bistec encebollado

A generous platter of rice, protein and side – called la bandera (the flag) , because it mimics the colors of the Dominican flag.

Like your Mom's Table.

Preparing and offering abundant, authentic, made-from-scratch home-style Dominican food and beverages, served with loving island hospitality, has been our family’s passion for over 25 years — starting with our original location, Los Hermanos, in Columbia Heights in Northwest  DC and now expanded to our new location, Mecho’s Dominican Kitchen in Northeast DC.

We started out in 1985 as a small bodega, a convenience store that sold Latin American products such as yuca, plantains, and salami. At the time, my brother and I were only ten years old. We worked with my parents on the weekends during the school year and all summer long during vacation.

As a family, we grew our small business as any family-oriented business would: based on hard work and long hours.

Because she did not want use to buy junk food from fast food restaurants, our mom bought a small electric tabletop stove and cooked homemade food for us and others who worked with us, including aunts, uncles, cousins, and family friends.When the smell of home-cooked food from my mom’s makeshift kitchen filled the bodega, our customers were curious about what smelled so good. My mom, one of the most lovable moms you could hope to meet, would let those customers taste a little of the pollo guisado and moro de gandules she had just made.

After a few weeks, mom got the crazy idea to begin selling food. Neither of my parents had experience in running a restaurant. Nevertheless, the homemade Dominican food put the bodega out of business;  we now needed room to seat Dominican families that would come all the way from Frederick, Maryland to eat the food they missed so much. Over time, mom went from cooking 25 pounds of rice a week to the present 300-400 pounds we use today.

​The rules were simple: cook as if you’re cooking for your family at home. That is our goal at Los Hermanos and Mecho’s Dominican Kitchen. It’s our promise that you will feel as if you’re enjoying a delicious meal as a treasured family member or guest in a Dominican home.

Reviews

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eater-dc

A Favorite Boardwalk Sandwich From Santo Domingo Arrives in Northeast D.C.

The family behind Los Hermanos sells Dominican “chimis” at their new restaurant, Mecho’s .On the famous Malecón de Santo Domingo, the pier that runs parallel to the Caribbean Sea in the capital of the Dominican Republic, vendors push street carts stuffed with chimichurris, the island’s tropical take on boardwalk burgers and sandwiches that roll out once the sun goes down. For twin brothers Aris and Raymond Compres, chimis evoke memories of nighttime strolls with their parents. When they opened their second D.C. restaurant, Mecho’s Dominican Kitchen, earlier this year off U.S. Route 50 in Northeast, they wanted to serve chimis to distinguish it from their other place, the long-running Los Hermanos in Columbia Heights.

Events & Awards

Washington DC

2021 WINNER

2021

DC Hours & Location

Mon-Sat. 11am- 9pm

Sun. 11am-8pm

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