$10 for $20 Worth of Mexican and Peruvian Food and Drinks For Weekend Breakfast or Weekday Lunch at El Tule


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In a Nutshell

Mexican and Peruvian dishes—such as ceviche and burritos—share table space in dining room and on pet-friendly patio

The Fine Print

Expires Apr 17th, 2013. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid for happy hour specials. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

It's only acceptable to sweat in public when eating a spicy Mexican dish, playing sports, or being proposed to on live television. Feel the heat with this Groupon.

Choose Between Two Options

  • $10 for $20 worth of Mexican and Peruvian food and drinks for breakfast and brunch, valid Saturday–Sunday from 8 a.m. to 2 p.m.
  • $10 for $20 worth of Mexican and Peruvian food and drinks for lunch, valid Monday–Friday from 11 a.m. to 4 p.m.

The breakfast menu includes desayuno norteño, a traditional Peruvian breakfast of pork or steak cooked with Peruvian Panca peppers ($13), chicken, pork, or veggie tamales wrapped in banana leaves ($10), and huevos rancheros ($9.50). Chicharrones de cerdo ($11) comes with a bread of your choice, and Mexican chilaquiles ($10) pack a crunchy tortilla with eggs, cheese, and red Veracruzana or green tomatillo sauce. The lunch menu greets afternoons with tortilla soup ($5), taco salad ($9), and more than 15 small platters, including enchiladas ($7.50) and Mexican tamales ($8.50).

El Tule

When the Egoavil and Anguino families emigrated from Peru in 1992, there was an empty Mexican restaurant awaiting them in the United States. They quickly transformed the dining room with a bounty of Mexican and Peruvian art and the menu with a fusion of Mexican and Peruvian dishes, thanks especially to chef Said Anguiano's specialization in the cuisine of Mexico and and chef Carmen Egoavil's knack for Peruvian fare. Their efforts were so successful that they earned the Best of Lambertville Award in 2013.

Today, Anguiano stuffs fish inside tacos and Egoavil marinates the seafood in the ceviche dish’s lime juice and Peruvian peppers. She blankets chicken in a spicy pepper sauce in the aji de gallina dish, while Anguiano folds chicken into enchiladas, burritos, and tamales. The two countries’ traditional meals sit side-by-side on tables in the bright orange dining room or out on the pet-friendly patio.