2fifty is our flagship and the reason MADRE exists. We don't use gas or electricity: every brisket, rib and sausage is cooked with wood, fire and patience, the way we learned it from pitmasters in Texas. Our pitmaster and co-founder Fernando González runs the smoke.

The menu reads like where we come from. Prime brisket and beef ribs sit next to sides with Salvadoran and Latin American roots, and the specials change with what our farmers bring in.

We source from people we know: pork ribs from Niman Ranch, Prime brisket from Creekstone Farms, Wagyu brisket from Snake River Farms, beef ribs from Roseda Farms, vegetables from ECO City Farms and the Riverdale Park Farmers Market. We make our sausage from brisket trim, and smoke only with post oak.

We take online pre-orders a day ahead for both locations and cater events across the DC area.