Mexican kitchen & mezcalería ✦ West Village ✦ Est. 2019
Oaxaca in the kitchen, the Village at the table.
Nuestra historia
A grandmother's mole, a Village townhouse, and heirloom corn we grind every single morning.
Chef Ximena Ortega grew up in Oaxaca, in a kitchen that smelled of toasted chiles and wood smoke. In 2019 she brought those recipes to a narrow brick townhouse on Bleecker Street. We still nixtamalize our own corn, press every tortilla by hand and simmer the mole for three days.
Read our story
La cocina
“A tortilla is not a plate. It is the dish.”
Fourteen dishes, from antojitos to a whole grilled snapper for two. Everything cooked over oak, everything wrapped in masa we made that morning.
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Smoky, bright & made to share
Tortillas off the comal, salsas ground in the molcajete, mezcal poured by the copita. Bring friends, order everything, pass it around.
La mezcalería
80 mezcales.
One long bar.
Wild Tobalá, smoky Espadín, rare Tepeztate. Our bar team pours by the copita, walks you through every agave, and keeps the margaritas cold.
See the bar listExperiencias
Ways to gather beyond the table
The mezcaleríaCopitas, flights and a bar full of wild agavesExplore more 
La SalaA candlelit private room for up to twenty-fourExplore more Fiesta cateringFamily-style feasts, delivered or staffedExplore more 
Día de MuertosOur ofrenda is up until November 2Explore more Preguntas
Good to know
Hours & directionsDo you take reservations?
Yes. Book online on our Reservations page or call (212) 555-0147. The bar and half the room are kept for walk-ins every night, and parties of 9 or more can book through Event Catering.
How do I get to Casa Nopal?
We are at 214 Bleecker Street in the West Village. West 4th Street station (A C E B D F M) is a four-minute walk. Street parking nearby is limited, so the subway or a cab is easiest.
Do you have vegetarian, vegan and gluten-free dishes?
Yes. The menu marks vegetarian (V), vegan (VG) and gluten-free (GF) dishes, and you can filter by them on the menu page. Tell your server about allergies and the kitchen will adapt your plate.
Can I book a private event?
Yes. La Sala, our private room downstairs, seats up to 24 for dinner or 40 for a standing reception, and we cater events across NYC. Send us the details on the Event Catering page.
Diario
Notes from the kitchen
All stories
Agave
A beginner's guide to mezcal
Smoky, floral, earthy. Our bar team explains how to taste mezcal, and which of our 80 bottles to start with.
Culture
Our Día de Muertos ofrenda is up
From October 28 to November 2 our dining room holds an ofrenda for the people who shaped our kitchen. Here is what it means.
Kitchen
Why we nixtamalize our own masa
Every tortilla we serve starts as dried heirloom corn from Oaxaca. It is slow, it is messy, and it is the whole point.