Mi Vida District Wharf

Mexican

Call Directions Website

Lunch Mon–Fri 11:30am–4pm; dinner Mon–Thu 4–10pm, Fri 4–11pm, Sat 3–11pm, Sun 3–10pm; weekend brunch 11am–3pm

98 District Square SW, Washington, DC 20024
202-952-7207
Last verified: August 2026
Report an issue with this listing

Aperitivos / Appetizers

↑ All sections

Tacos Dorados (2)$11
Crispy chicken taquitos, pasilla de Oaxaca & tomatillo-serrano salsas, crema, cotija
Ensalada Verde$14
- Vegetarian
Baby gem, avocado, cucumber, queso fresco, jalapeño vinaigrette
Queso Fundido$14
Broiled Chihuahua cheese, pork chorizo, salsa verde, corn tortillas
Jaiba con Queso$19
Jumbo lump crab, poblano cream, Chihuahua cheese, mini pitas
Tatanachos$17
- Vegetarian
Crispy tortillas, black beans, melted cheese, pickled jalapeños

Tacos (3/order)

↑ All sections

Birria$21
- Signature
Slow-braised beef short rib, griddled cheese, onions, cilantro, consommé
Carne$22
Pasilla-marinated steak, onion, cilantro, salsa roja
Pescado$20
Dos Equis-battered cod, Mexican tartar, slaw, avocado salsa
Camarones$20
Crispy popcorn shrimp, habanero slaw, chipotle mayo
Pollo$19
Grilled chicken, roasted poblanos, Chihuahua cheese, salsa roja
Vegetales$18
- Vegetarian
Smoked carrots, cauliflower, kale, pickled red onions, pistachio pipián

Platos Principales / Mains

↑ All sections

Birria$28
Slow-braised beef short rib, spicy guajillo consommé, corn tortillas
Salmón Manchamanteles$26
Ancho-pineapple sauce, sweet potato mash, pineapple pico
Guajillo Hamburger$19
Guajillo beef, brioche bun, pico de gallo, avocado, sweet potato fries
Carne Asada$41
Mushroom cream sauce, roasted poblanos
Huachinango Frito$54
Whole crispy snapper, tamarind agridulce
Chamorro$30
- Limited
Slow-cooked pork shank, creamy spinach, pickled jalapeños, corn tortillas
CostillasHalf $27 / Full $49
Fall-off-the-bone chipotle-BBQ pork ribs, sweet potato fries, cole slaw

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole · Classic Guacamole · Guacamole with Blue Cheese, Grapes, Smoked Almonds.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Naranjas Enchiladas · Enchiladas (2/order) · Suizas.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Arroz & Frijoles · Esquites.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Pescado.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Flautas & taquitostypically $11.49 across 188 menus
Chile rellenotypically $12.99 across 165 menus
Birriatypically $14 across 138 menus
Moletypically $15.62 across 126 menus

Mi Vida District Wharf on our other sites

menuzrrestaurant menus of every cuisine

Mi Vida District Wharf

Menu

Guacamole

Botanas / Snacks

Aperitivos / Appetizers

Enchiladas (2/order)

Tacos (3/order)

Platos Principales / Mains

Sides

How these dishes compare

Mi Vida District Wharf on our other sites

More restaurants nearby