Mi Vida Cantina and Taqueria is now open in Concourse B of Ronald Reagan Washington National Airport, operating daily from 5 a.m. to 11 p.m. near Gate B16.

The unit marks the airport arrival of a celebrated Washington-area brand. Knead Hospitality + Design developed Mi Vida under Chef Roberto Santibañez, and Jackmont Hospitality — the concessionaire that specializes in bringing chef-driven local restaurants into airports — operates the location. Fraport Washington Partnership LLC manages the concessions program at DCA, and the Metropolitan Washington Airports Authority (MWAA) oversees the airport itself.

The opening signals how airport concessions programs now compete on local identity rather than national fast-food standardization. Jaimini Erskine, vice president for marketing and concessions at MWAA, framed the deal in exactly those terms.

"Mi Vida brings a true sense of place to Reagan National, giving travelers an opportunity to experience a beloved Washington-area Knead Hospitality brand right here at the airport," Erskine said. "Partnerships such as these allow us to connect travelers with authentic local flavors while supporting businesses that contribute to the vibrancy of our region."

What does the restaurant serve?

The kitchen runs a full-day Mexican menu engineered for airport dwell time. Breakfast runs until 10 a.m. and includes Egg and Cheese tacos, the Burrito Tejano, and Steak and Eggs.

The rest of the day spans:

• Starters: Tortilla Soup, Alitas, and Tatanachos
• Chips and Salsa and hand-crushed Guacamole with house-made tortilla chips
• Taco and enchilada plates, served two together with rice and beans
• Mains: burritos, Grilled Salmon Mestiza, and the Guajillo Smashburger
• Sides: plantains, sweet potato fries, and Ana's white rice with refried black beans
• Vegetarian options across the menu

The bar program carries 12 premium tequila brands and a cocktail list built around Margaritas, the Piñada, and the Ponche de Lola. Take-out is available for travelers who need to move.

Dominic Troilo, vice president of Fraport Washington Partnership LLC, described the collaboration that produced the unit.

"We have worked with MWAA, Jackmont Hospitality, and KNEAD Hospitality + Design to bring Chef Santibañez's well-known Mexican restaurant to Reagan National," Troilio said. "The outcome is a modern dining option which provides vibrant flavors and extra convenience for travelers who want a taste of sunny Mexico while on the move."

Who is behind the deal?

The ownership and operating structure is typical of modern airport concessions, where multiple parties split development, management, and daily operations. KNEAD Hospitality + Design owns the brand. Jackmont Hospitality runs the airport unit. Fraport Washington manages the broader concessions program. Trans Air, an ACDBE partner — an Airport Concession Disadvantaged Business Enterprise — rounds out the ownership structure, a common requirement in federally assisted airport contracting.

Simon Lorady, vice president of business development and brands for Jackmont Hospitality, credited the full partner group and positioned the opening as a template for what airport dining becomes next.

"Jackmont has long been committed to bringing authentic, local and chef-driven dining experiences into airports while preserving the quality, identity and integrity that make those brands special," Lorady said. "Mi Vida at DCA is a great example of what we believe is the next generation of airport dining — bringing a celebrated local restaurant into the airport in a way that feels authentic to the brand, relevant to the community and memorable for the traveler."

How big is the passenger base?

The traffic numbers explain why brands of Mi Vida's caliber want the space. Nearly 25 million passengers traveled through Reagan National in 2025. Eight airlines serve the airport, operating more than 400 daily departures to 108 destinations. A captive, high-frequency audience of that size supports a full bar with 12 tequila brands and a scratch-made menu — formats that airport operators once considered too operationally demanding for concourse locations.

The 18-hour daily service window, from 5 a.m. to 11 p.m., also mirrors the airport's operating rhythm and maximizes revenue capture across early departures and late arrivals.

If the Mi Vida model performs, expect Jackmont and competing concessionaires to keep recruiting established local operators into DCA and other airports, tightening the link between a city's restaurant scene and its terminals.