When Gozalo Guzman and Jose Ramos prepared Mexican food for staff meals at Nopa, chef-owner Laurence Jossel decided he needed to create a restaurant for them, and Nopalito was born. At Nopalito they use the same care as at Nopa, buying organic and sustainable ingredients, including the masa used for tamales and blue corn tortillas for the quesadilla with mushrooms, chard and jack cheese. Most seating is on a glassed-in patio overlooking the Falletti parking lot, but one of the best seats is at the counter watching the food being made. Another plus: great margaritas.

 
Specialties: Carnitas braised in beer; tamales with stewed pork; posole rojo; tacos with fish seared in ancho chile adobo.

Hours

Open 11 a.m.-10 p.m. daily.

Cuisines

• Mexican

Features

• Beer and wine
• Credit Cards: Accepted
• Parking: Free Lot
• Seating (49)
• Lunch
• Reservations: No