photo by Rey Lopez
Yo!! From a press release:
“Ethiopian-Mexican Moya Opens in Mélange Foods, Inc.
Chef Elias Taddesse debuts his first cross-cultural taqueria experience in Shaw
Where:
Mélange Foods Inc, 2108 8th St. NW
When:
Tuesday, June 17, 2025
What:
Mélange Foods, Inc., one of Shaw’s newest hot spots, is debuting Moya, a taco-filled menu with inspiration from the flavors of Ethiopia. From Michelin-starred chef and Ethiopian native Elias Taddesse, Moya will share space with Doro Soul Food and Mélange DC.
More than seven years in the making, Moya was inspired as Taddesse was introduced to greater Hispanic cooking traditions through the chefs he trained with and worked with in restaurants in Europe and the United States. Taddesse’s interpretation now arrives as a fully realized menu shaped by these creative exchanges.
“Injera is our canvas, just like tortillas,” says Taddesse. “There’s a deep connection between the way we eat with our hands, the stews, and the spices. Just like Ethiopian food, Mexican food is deeply communal—made for friends and family to come around the table together. It all made sense to evolve this into something new.”
Highlights include the goden taco–goden tibs with confit shallot, pickled jalepeños, and rosemary crema; the taco, featuring portobello mushroom tibs, pickled red onion, and roasted garlic crema; and the dokay taco– shiro-marinated Atlantic cod and fried crisp. Signature tacos are complemented by sides like crispy categna–knee, and spiced injera– served with guacamole.
The siga wot birria taco is one the most compelling creations: Taddesse reimagines traditional Mexican birria through an Ethiopian lens, using fiery, slow-stewed siga wot—rich with berbere and aromatics—paired with melted Chihuahua cheese and diced onion.
The sweet side shows off a tres leches with a fourth dairy component: housemae milk ice cream.
Taddesse will continually evolve Moya within this incubator, with future offerings including tamales, quesadillas, and the debut of a late-night taco service from the pickup window.
Menu:
photo by Rey Lopez
Tacos:
Flour or corn tikur azmud tortilla, onion, cilantro, salsa garnish, $5
Doro Pulled Chicken
Doro wot braised chicken
Shiro Batter Fried Fish
Shiro marinated Atlantic Cod
Minchitabesh
Spiced ground beef stew
Mushroom Tibs Taco
Braised and sautéed portabella mushroom
Specialty Tacos: individual
Goden, $7
Goden Tibs, confit shallot, pickled jalapeno, rosemary crema
Ku Kulu, $6
Pulled doro, pickled cabbage, egg, Cotija
Birria Wot, $15 for 2
Key Siga wot Birria, Diced onions, Chihuahua
Tilla, $6
Portabello Mushroom tibs, pickled red onion, roasted garlic crema:
Sides:
photo by Rey Lopez
Green Moya Spice blend, chips and salsa $5
Crispy Categna and Guac, $9
Keba Elote Corn yogurt, Red Moya spice blend, $6
photo by Rey Lopez
Sauces: $1
Rosemary Crema
Mimita Diablo
White Sauce – Roast Garlic Crema
Pico Di Gio
Cororima Tomatio
Other dishes:
Tres Leches, $8″