Tacos at Stomping Ground. 2 Nights Only. 

Lifestyle
Written By Nicole Jones

I love tacos. Like, really love them. All tacos. I love little fancy blue corn tortillas filled with braised meats and dotted with creama. I love simple street tacos with slow cooked pork, sharp fresh onions, and bright cilantro. I love hard Taco Supremes from Taco Bell Cantina.  If we didn’t already have so many great taco spots in the area, it would be a dream to open a cantina. Instead, I’ll have to settle for the occasional take over at Stomping Ground. Chef Jamie is taking a much-needed vacation providing me the perfect opportunity to jump back into my kitchen and develop a menu dedicated to my favorite food! And if I get to step behind the stove again, I’d like for y’all to come and get some. Plus, enjoying tacos is the best way to bounce back from the formal, prefixed menus that dominate the week before for Valentine’s. (Note, Have you booked your Valentine’s dinner reservation yet? Details are on our website.) 

Taco Takeover at Stomping GroundFebruary 20 & February 21Make reservations online at Resy

  

Menu 

Starters & SidesCarlos’s Rice & BeansGuacamole & ChipsQueso Dip, Chorizo, Flour TortillasFried Corn Pinwheels, Tajin, Lime Buttermilk DressingDoris’s Tamales - Literally my favorite thing on the planet. She makes them for her family at Christmas and she is a gem for making them at the restaurant.TacosSpicy Pork Taco, Onion, CilantroFish Taco, Slaw, Pico De GalloSweet Potato, Mole, Cotija, Lime, Cilantro (v)SweetTres Leches with Whipped Cream and StrawberriesMexican Hot Chocolate MoussePlus, Raquel is creating a bar menu to pair. Expect fun takes on margaritas, tequila fun, and more! 

Nicole Jones

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Head Janitor, Chef, and Proprietor | Modest Bread

Nicole’s cooking style is rooted in, but not limited to, her love of southern biscuits and her diverse culinary upbringing. A military brat, she spent her childhood in the Chicago suburbs enjoying her great-grandmother Mae’s Lithuanian cooking. As a tween, she moved to Paulding County, Ga. where she begrudgingly fell in love with the charmingly perplex small towns of the Deep South. She fondly remembers grubbing on Martin’s biscuits, late-night Waffle House debauchery and cooking with her family. 

After graduating from the University of Georgia, Nicole started a marketing career at an art nonprofit in Atlanta. At 25 years old, she became the youngest executive at the local Atlanta NPR affiliate. Chasing her dreams, she moved to Alexandria, VA where she took a short post in the Whole Foods marketing department. Realizing that cooking had been her true love all along, she began night courses at L’Academie de Cuisine. She completed her apprenticeship at Blue Duck Tavern where she was promoted to a line cook after graduation. From there, Nicole worked as a private chef for busy Washington D.C. executives and their families.

As grown-ups tend to do, Nicole realized something about her childhood -- the best parts were enjoying small town communities, cooking with her great-grandmother and sharing meals with family and friends. She opened Stomping Ground (now Rubia’s) to build a safe and welcoming community around yummy, handmade food from local sources. As her first foray running her own kitchen, she has shamelessly hired better, smarter cooks to fill her kitchen and your bellies. 

Modest Bread is a collection of idiosyncratic neighborhood restaurants devoted to hospitality in Northern Virginia and includes Rubia’s, Bagel Uprising, Mae’s Market & Cafe, and Virginia’s Darling.

www.modestbread.com

2309 Mt Vernon Avenue

Alexandria, VA 22301

703.664.0445

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