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About this Business
From Our Editors
The menu at El Nopal reads like an encyclopedia of oaxacan food. A colorful, high-resolution picture of fresh guacamole and homemade tortilla chips graces the first page alongside a list of other appetizers. Some are familiar, such as quesadillas and taquitos, while others embrace unconventionality, such as nopalitos—a cactus salad tossed with fresh pico de gallo. A flip of the page reveals enticing pictures of enfrijoladas, or folded corn tortillas smothered in cheese and black-bean sauce, homemade banana-leaf-wrapped tamales packed with shredded chicken, and chicken mole negro, rich with oaxacan chocolate. Bilingual servers deliver artesian beers and wine to tables while English and Spanish pop songs play in the background. For dessert, patrons can dig into tamal de dulce, handmade from sweetened corn dough, pineapple, and cinnamon, or guzzle five kinds of oaxacan hot chocolate to prevent snowmen from growing in their stomachs.