Bull City Vegan Challenge: Meal Two–Dos Perros

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Every so often you have a meal that just makes you say, “Damn.” “Damn, that’s good.” Not “it’s, ok.” Not “mmmmmm,” or “I like it, no, really, I like it.” Not, “I like it, but…” Just, “damn.” Soulful, gut-wrenching, pause for a moment and take another bite because you can’t believe it really tastes that good but when you take the second bite you realize that it’s true–“damn.”

The vegan dishes at Dos Perros made me stop and say, “damn.”

Unexpectedly, when we went to dine at Dos Perros, there were two vegan dishes on the menu– Pipian Rojo Soy ‘Chicken’ and Chili Stewed Cabbage and Potato Enchiladas, both served with black beans and yellow rice. Yum and yum.

The Pipian Rojo was the perfect balance of bitter and spicy peppers, smooth potatoes, and sweet carrots and onions. It was perfectly seasoned and the spice was chronic, but mild. I honestly wouldn’t change a thing about this dish.

The enchiladas were also good. The filling brought to mind samosas, but coupled with the sweet corn tortilla, the dish was clearly Latin cuisine (I did like the idea of a Mexican/Indian fusion though…).

My friend swore that at least half of the reason the food tasted so good was because of the service and because of the restaurant’s clear enthusiasm for the Challenge. Our waiter Dave was friendly and helpful and patient. The jamaica was made with the perfect sweetness and my dark Negro Modelo was ice cold. Dave told us that they were all really excited about the Challenge and “taking it very seriously.” It was obvious and as diners we really appreciated it.

In the book, The Magic of Believing by Claude Bristol, the author gives an example of the power of energy and of believing. He contrasts two cooks. Cook one’s food tastes good. She does not try to make it taste good, it just does. Cook two tries to make the same dishes as cook one and yet they never taste quite as good. Bristol says that the difference between cook one and cook two is that cook one believes in what she is preparing. She does not dread the thought of cooking; she does not entertain the possibility of a dish that is not delectable; she does not hope or wish that her dish will taste good. She fully, wholly believes in her dishes. She infuses her dishes with that belief. And because all the world is made of energy–her belief, her energy, makes her food taste that much better. The chefs at Dos Perros believe in their vegan dishes. And it shows. Or should I say, and you can taste it.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I had the enchiladas which were fantastic, but I am definitely sneaking in a visit for the main bull city challenge dish…(because my friends saved me a sample and I didnt get to have the unique experience of scarfing this whole dish down)… I aint gonna miss the opportunity to pair the dish with a negra modelo.. thank for the tip, tiff.

  2. And scarf you must! It's so tasty!!!