Plant-based cuisine is the premise behind this contemporary space set in the Shaw neighborhood. It's tasting menu only, but short and long formats ensure a fit. Chefs Tatiana Mora and Miguel Guerra share their creative spirit at Mita, showcasing Latin American heritage, with influences from Mexico to Chile. Dishes sport originality here. A basket of arepas is a fun dish featuring a variety of textures and flavors with tasty sauces like guasacaca, cashew sour cream with chili oil, and butter made of chontaduro. Order the arracacia soup with a mushroom dashi layered with fava beans and sweet platano, or a creative watermelon crudo with white soy, cilantro and puffed quinoa.