The First Rule of El Nopalito Is Check If There's Seafood

"The first rule of El Nopalito is always check if there's a seafood option. The fried fish taco ($6) is pretty much a constant, but the seafood specials are where the kitchen really hits its stride. That might unfold as a spicy tuna tostada with wasabi crema, or as chile- and lime-laced shrimp aguachile ($20) that had me reaching for my melon margarita ($14) as I scooped up more of the mouth-puckering mixture with a chip."

"If it's not a seafood day, as it (tragically) wasn't on my most recent visit, treat yourself to a huarache ($14). Imagine a tender shoe-shaped masa pocket filled with smashed beans, and layered with a cloudlike pile of warm eggs, crema, nopales, and cheese. Eat it hot. Don't let it sit around. Amplify the flavors with one of three salsas (grab them from the water station). My favorite was the verde, which has a bright and smoky finish, but there's also a rioja and a habanero (the spiciest)."

"The ensalada de quelites ($13) featured a heaping portion of crisp spinach dressed with a tangy mole vinaigrette and a mix of queso panela, crunchy corn, nopales, and sliced radish. It's finished with a generous helping of crispy pepitas. Elotes asados ($9) is a frequent flyer on the specials menu. Two ears of grilled corn are halved, slathered in creamy, spicy jalapeño aioli, and dusted with queso fresco."

"While there is a full bar, I'm an aguas frescas stan, and El Nopalito's are good and come in flavors like cucumber watermelon. That being said, boozy options include margaritas (in var"

El Nopalito, run by brothers Marco and Eduardo Ariano, expanded in 2025 into a counter-service restaurant in a large garage-door-lined space off Willamette Street downtown. The menu centers on masa-based items and Mexican seafood, with fried fish tacos as a constant and rotating seafood specials such as spicy tuna tostadas and chile- and lime-laced shrimp aguachile. When seafood is not available, huaraches offer a shoe-shaped masa pocket filled with beans, warm eggs, crema, nopales, and cheese, topped with house salsas. Other options include ensalada de quelites with mole vinaigrette, queso panela, corn, nopales, radish, and pepitas, plus elotes asados with grilled corn, jalapeño aioli, and queso fresco. A full bar and aguas frescas support the meal.

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