The menu offers a rich variety of appetizers, soups, dosai, uthappam, curries, pullavs, breads, and other dishes, all at moderate prices. A delicious desert is Payasam, made of fine vermicelli cooked with milk and honey, and garnished with raisins and cashews. The owner is Peruvian Desi Camacuari. A typical meal begins with a tasty salsa verde served with bread, immediately guaranteeing that I will overeat. I've enjoyed Frutos del Mar, a mixed seafood salad, and Tamal Consalsa Criolla, sauteed chicken and corn pasta steamed in a banana leaf.
Most main dishes come with a generous mound of rice.
Thanks, Paola and Masha, for your collegial evaluations. Meskerem is one of the best Ethiopian restaurants in the area. William John Hanna is a professor in the Urban Studies and Planning Program at College Park.