Written by: Rick Nelsen and Stephanie Hemphill
When driving through the Olympia west side, capital mall area you come upon many Mexican restaurants. Most of them have a similar atmosphere with similar menus, but then, in the midst of that, there is El Nopal. You would almost miss it if you weren’t looking for it but for those of us who have found this restaurant, we just keep going back.
There are three items on El Nopal’s menu that stand out to me and set it apart from your average Mexican restaurant; the tortillas, the salsa and the tacos. The tortillas are made on sight and no, I am not talking about the machine that makes perfectly round, store bought style tortillas. I am talking about handmade, misshapen, flour goodness that taste like they came straight from the hands of someone’s bisabuela. They are made per order so they are delivered to your table piping hot and wrapped in foil. The tortillas come as an accompaniment to most of the dishes. If you do not get one with your meal however, you absolutely have to add one on, even if it’s just to tear apart and eat alone. Secondly, there is the salsa. They have two kinds, red and green, and make sure you do not dine there without having both. What is so great about their salsa is the simplicity of it. There are literally three ingredients; tomatoes, jalapeños and salt. They run the ingredients through a press to create the freshest and most flavorful salsa you can get this side of the Rio Grande. If you are planning on making a Mexican fiesta of your own at home, just swing by and get the tortillas and salsa. The two of these items will give your at-home Mexican meal an authentic flavor.
The third item on their menu that is unlike the average Mexican-American fare is the tacos. I never dine at El Nopal without ordering a taco, maybe even two, three or ten. I was in a small village in Mexico a few years back and stopped at a taco stand for lunch. The tacos were made in a way that I had never had in the U.S. but to my delight found at El Nopal. They start with one of their handmade flour tortillas, wrap it around your choice of meat, stick a toothpick through it and deep fry it. Once it is done cooking the toothpick is removed and the taco is topped with cheese, lettuce and fresh tomato. What is so great about this crunchy taco is that it is made with all fresh ingredients and the shell is formed around what is inside of it rather than trying to force everything into a tiny, premade crunchy shell that breaks into pieces the second you bite into it.
The setting in El Nopal accommodates all party sizes. I have dined there on my own, with my wife and son, and even with a party of 25 people for a birthday celebration. The best thing about their menu is that you can build your own dish. My favorite combination is the shredded beef enchilada with a pork taco and their homemade rice and beans. Top that off with a margarita and you have yourself an affordable and delicious night out.
About the Author
Rick Nelsen, better known as Chef Ricardo in the restaurant community, is a native to the Thurston County area and comes from a lineage of fellow restaurateurs. Together with his wife and family, Rick owns and operates Ricardo’s Restaurant, which opened in 2003, and recently ventured into the mobile food service industry with Ricardo’s Woodfired Express. His menus are best known for having a selection of dry aged beef, organic meats and handmade pastas. Being a chef is second nature for Rick and he has a passion for creating great food for the people of this community.
