EL NOPALITO GRILL

The Epoch Times WASHINGTON—MAHCC. Mr. Ismar Reyes Cruz, (Nopalito Grill) December 2010 Winner of the 2010 Mid Atlantic Chef of the Year Honored by Dr.Jorge Ribas, president of MID ATLANTIC CHAMBER OF COMMERCE ( MAHCC)

The Washington Post

Chef Ismar started his cooking career as a prep cook for Omega Restaurant in Washington D.C. He came to work with distinguished chefs such as Jean Louis Paladin of Jean Louis

Mark Miller of the Red Sage and Coyote Cafe; Yannick Cam of Le Pavillon; Le Paradu; Bistro Provence in Bethesda Doug McNeil of the Four Seasons Hotel and the Filomena Restaurant. Working for Ridgewell's Catering, Federal City and being executive chef of Washington Parties gave him the liberty to explore creative venues with different varieties of cuisines.

Chef Yannick Cam Few chefs can match accomplishment of Yannick Cam. Internationally acclaimed, this native of concarneau, France, has helped reinterpret classical French cooking in America Since his arrival nearly 30 years ago. With rave reviews over the years from Magazines across the country and internationally, Chef Cam continues to demonstrate his unique culinary vision.

Chef Cam was just 15 years old when he first entered a professional kitchen as an apprentice at a restaurant near his boyhood home. The aspiring young chef spent the next decade cooking in several of the top restaurant and hotels in France, including the five-star Royale Hotel in Deauville and the three-star Michelin restaurant Lasserre in Paris.

Chef Jean-Louis Palladin is considered one of the culinary geniuses of the 20th century. He was a master of his craft, known for his creativity, passion, technique, and commitment to the very best.Jean-Louis won 2 Michelin stars for his restaurant Tables Des Cordeliers in Gascony, France. At the time he was the youngest chef to have won 2 stars.
He ate at every restaurant about which he had heard good things constantly on the search for the very best talent. He offered them his product resources, his time and his friendship.

Mark Miller

Is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.

Washingtondc.cityvoter.com

'06 Best Mexican Restaurant

There were hundreds of votes in the 2006 Best of The Rest contest.

http://wheaton-md.patch.com/articles/bites-nearby-el-nopalito-grill

http://elimparcialnews.com/2011/11/19/pupusas/

WASHINGTONIAN.COM

With the Rebirth of Silver Spring Comes a Wealth of New Dining Opportunities--Ethnic Places, Chains, and Ambitious New Chef-Owned Restaurants.

A yen for tamales is easily satisfied at El Nopalito Grill (2259 Bel Pre Rd.; 301-598-1736). What's tough is deciding between duck with red mole and chicken with smoked chipotle and green tomatillo sauce.

President / CEO - Mid-Atlantic Hispanic Chamber of Commerce Dr.Ribas is an advocate of education, workforce and economic growth in the National Capitol Region.

El Nopalito Grill The best traditional Mexican Restaurant in the Greater Washington Metropolitan area. I recommend it!!!

http://www.impre.com/noticias/2010/4/4/con-sabor-hispano-en-el-congre-181478-2.html

History Established in 2001 Ismar Reyes-Cruz Founder and Chef- started El Nopalito with his brother Leonel Cruz 10 years ago with the aim of bringing a different take on Mexican food to the industry. To do so he spent time doing preliminary research in various regions of Mexico learning how to correctly prepare the traditional dishes he wanted to serve. He wanted to show that Mexican food has more to offer than burritos, tacos, and enchiladas. Before starting El Nopalito, he developed his culinary skills through an array of experiences. Ismar started his cooking career as a prep cook for Omega Restaurant in Washington D.C. and worked his way up to fine restaurants and catering companies. He came to work with distinguished chefs such as Jean Louis Paladin of Jean Louis; Mark Miller of the Red Sage and Coyote Cafe;Yannick Cam of Le Pavillon; Doug McNeil of the Four Seasons Hotel and the Filomena Restaurant. Working for Ridgewells Catering, Federal City and being executive chef of Washington Parties gave Chef Ismar Reyes-Cruz is the winner of the MAHCC Mid Atlantic Hispanic Chamber of Commerce Chef of the Year 2010 Award. More then 20 years of cooking experience. Hi's worked with such distinguished chefs as Jean Louis Paladin, Mark Miller(Red Sage and Coyote Cafe), Chef Yannick Cam (le Pavellon), Doug Mcneil,(four Seasons Hotel) Filomena Restaurant, Ridgewell's Catering and Federal City Catering.

THE WASHINGTON POST Dining CapsulesRestaurants recently reviewed by Eve Zibart.EL NOPALITO GRILL

Mexican restaurants are finally thinking not only outside the bun, but outside the burrito as well; and this presentation-conscious establishment is actually better at the non-stereotypical dishes, particularly the seafood: crab and shrimp-stuffed poblano, mixed simmered seafood platters, Nopalito- topped sea bass, nightly specials of rockfish and lobster quesadillas, etc. Husk-steamed tamales, including a duck version, are very good.

New Carrolton Restaurant Examiner

Debora Pearson 12/4/2010 Tapas Galore and so much more: Happy Hour at El Nopalito Bar and Grill

In my search for great tapas in Maryland I came across El Nopalito Grill. Nopalito's has a daily happy hour from 4-7 featuring a wide variety of tapas and specialty drinks. I arrived around five thirty and it was pretty quiet.

I sidled up to newly extended bar and looked over the menu. I was impressed. Duck tamale, and baby lamb chops on the tapas menu? I had to try them.Duck tamale, a new twist on a classic, steamed cornmeal stuff with roasted duck.

The duck was tender and decadent, served with a creamy tangy sauce. The baby lamb chops were seared and tender in the center. My knife just slide through them with ease. They were served with a tiny dollop of mashed sweet potatoes, definitely sophisticated. Next I had to try what was becoming one of my favorite tapas, Mussels. They were cooked in white wine, garlic and chopped tomatoes.

By far the best mussels I had tasted so far with just the right hint of garlic.

Next I had the Gambas al Ajillo, shrimp in olive oil and garlic. The shrimp were tender and plump and the olive oil was well seasoned with garlic.