Santa Cruz’s Copal Restaurant Features Traditional Oaxacan Cuisine

Highlighting the indigenous flavors of southern Mexico to create a mole-forward menu, Copal’s authenticity originates from its owners: all three called Mexico home at one time. Unique spices, locally sourced ingredients and a hands-on approach featuring the cuisine of arguably Mexico’s most vibrant state add up to a distinctive dining experience on the westside of Santa Cruz. 

Pairing street-food style dishes like ensalada de nopal (chopped cactus, tomato, radish, onion and cilantro), molotes (potato fritters with chorizo, refried bean paste, avocado salsa, queso fresco and red guajillo salsa) and talyudas (a toasted tortilla covered with a spread of refried beans, lettuce, avocado, meat, Oaxacan cheese, and salsa) with more mainstream fare like enchiladas, quesadillas and tacos, the common denominator at Copal is flavor: menu items are handmade and based on traditional recipes. If mole is the main ingredient in many of the dishes, mezcal is the staple of a multitude of artisan cocktails, providing a base for mole bitters, agave, anejo (aged tequila), corn liqueur, serrano chili, and other creative options. 

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