By Angela Lee
Though a small eatery, La Brasa is a multicultural restaurant full of cuisines from across Latin America. It features some of the best and most popular dishes from all the countries between Mexico and Peru, including Cuba. The Salvadoran owners, Emilio and Lucy Campos, wanted to create a place where people could have a taste of everything, ranging from traditional, authentic meals to simple, homemade comfort food.
Diners looking to spice things up can head to La Brasa Latin Cuisine, which serves sophisticated versions of Cuban, Mexican and Peruvian meals.
2015 | MOVOTO BLOG 15 Restaurants in Maryland That Will Blow The Tastebuds Out Of Your Mouth
By Spencer McKee
The Best Latin American Cuisine For Miles - Add a little spice to your life at La Brasa Latin Cuisine, a truly unique restaurant in the Rockville food scene. If you need a recommendation for your first trip there, you can’t go wrong with the carne asada or the lomo saltado.
2013 | BETHESDA MAGAZINE Our 25 Favorite Ethnic Restaurants
By Carole Sugarman
From the outside, La Brasa looks like a quintessential hole-in-the-wall, but the interior is cheerier and bustling with regulars at lunchtime. The food, a selection of popular dishes from Mexico, Cuba, Peru and other Latin American countries, is the real deal, courtesy of Salvadoran-born owners Emilio and Lucy Campos and a competent kitchen staff.
2010 | WASHINGTONIAN What the Doctor Ordered
By Todd Kliman
If you didn’t know to look for it, you might not find La Brasa, tucked away on an industrial back street off Rockville Pike. If you did stumble upon it, the name—meaning “embers”—would likely lead you to zero in on the spit-roasted chicken.
2008 | EL TIEMPO LATINO
La Brasa Latin Cuisine, en MD, tiene como misión servir al cliente como si éste estuviera en su casa. Y es que después de 22 años trabajando como meseros en varios restaurantes del área metropolitana, los esposos Emilio y Lucy Campos, decidieron abrir hace cuatro años un restaurante donde no tuvieran clientes sino “invitados”. “Quería hacer un local que fuera como si uno estuviera comiendo en su casita”, dijo Lucy Campos.
2008 | GAZETTE
By Bernice August
"We cook the way we cook at home," says Campos, whose wife Lucy is his partner. What he means is that it's not strictly Mexican, Peruvian or Salvadoran cuisine, but a tried and true mixture. "We take the most popular dishes from various countries."
Decisions, decisions, decisions — whether to order camarones (fresh jumbo shrimp) ala plancha (grilled) or entomatados (sautéed with tomatoes, onions, pepper, garlic and white wine). The latter wins, deliciously as it turns out, perfectly accompanied by white rice and salad. Big, beautiful shrimp and fresh vegetables are unbeatable.