Mexican food is a very difficult thing to judge- everyone has a different reason for loving it, and what draws one person to a queso dip is the same feature that repels someone else.

I've lived in Texas and have experienced simply amazing right-across-the-border authentic Tex Mex cookin’- I am a pretty tough judge. But since we are in Ashburn, and not San Antonio, I have to compare restaurants here to each other, and Don Pablo’s, for local Tex- Mex, muy bien! I love a lot of seasoning in my food, and their meat- be it chicken, steak or ground beef- is full of flavor. Lime, chipotle, cilantro, peppers, tomatoes- they use a variety of seasonings so every dish doesn’t taste just like the last, and best of all- there is no shortage of queso in any of their dishes.

We started with the Border Dip- 50% cheese dip, 50% refrito beans, topped with ground beef, fresh chopped tomatoes, onions and cilantro- 100% delicious. Queso dip isn’t as easy to make as one might think- too thick and it feels “goopy” (yes, that’s the official term) in your mouth, and- it breaks the chip- frustrating. Too thin, and it runs everywhere before it gets to your mouth; the flavor becomes almost imperceptible, and it’s again, no fun to eat. The Border Dip is perfectly balanced- it never had the chance to get cold because we devoured it like starving wolves, but the smooth consistency of the dip made every last bite a pleasure. 

I ordered the Tejas platter with one cheese/onion and one chicken enchilada (I requested flour tortillas instead of corn,) a hard beef taco and a side of the Charro beans. If I ever became a vegetarian (fat chance of that happening-) I could live on cheese and onion enchiladas.  The sweet onions are an ideal contrast to the savory enchilada sauce- every taste bud in your mouth comes alive. Don Pablo’s must simmer their chicken in some sort of adobo sauce for hours, because it’s shredded, tender, and infused with unique flavor.

There are two major ways to ruin a taco: a stale, greasy or soggy shell, or tons of lettuce and too little of everything else. Don Pablo’s can give a master class on making the perfect taco. Down to the detail that the meat was well drained enough that the bottom of the shell didn’t melt apart- taco lovers know what I’m talkin’ about— right?? Balanced cheese and veggies on top of the spicy beef, and best of all for me- the messiest eater on the planet- the shell was thick enough to stay intact with every bite instead of crumbling into a taco salad after a few bites. The Charro beans were pretty good- but since I was so impressed by everything else on my plate, I don’t remember much else about them.     

Our service was quite good. Despite a minor mix up on my order, our waiter was polite, efficient, and brought me and extra cheese and onion enchilada to make up for their error. My waistband wasn’t nearly as happy about that as my taste buds were… Anyway- he kept our glasses full of tea and our basket full of chips. Don Pablo’s is both family friendly and party compatible. Heaps of crisp, warm chips and chunky salsa keep you thirsty, and their diverse drink menu goes from amazing Margaritas (¡claro!) to fabulous Mojitos, and plenty of domestic and Mexican beers to try something new every round. The Latin music, beautifully painted murals, and ethnic décor take to you to the Southwest in an instant.   

S.A.M. (Service, Atmosphere, & Menu) is very well done at Don Pablo’s- an assortment of original flavors make this a great place to go when you want to try something new, like Carnitas, or a reliable fave, like a Chimichanga. Worth the short trek into Sterling~ 

Don Pablo’s Passes with Flying Colors!  

http://www.donpablos.com/ 

46280 Potomac Run Plaza 
Sterling, VA

703-421-9524