This
dressing starts with a little stroll; from Nopalito on Broderick a
couple blocks over to the big grill in the heart of Nopa’s open
kitchen. Jalapeños
are slow-smoked over aromatic almond wood, then pickled to make a
spicy vinegar that’s also used in our micheladas.
We are a vibrant neighborhood kitchen celebrating the traditional cookery of Mexico while pursuing a philosophy of using local, organic and sustainable ingredients and practices.Read more