The entire menu at Copita is gluten-free – a fact that sets the tone for its modern approach to Mexican food. This is the work of chef Joanne Weir, who applies a California sensibility to the cuisine of Mexico City, resulting in a lighter style built around seasonal ingredients and house-made masa from organic, non-GMO corn.
The restaurant sits on a busy stretch of Bridgeway, with a fenced-in sidewalk patio that stays full and is equipped with heaters for cooler days. Inside, the space has a hip, energetic feel, anchored by a long mahogany bar. Back-lit shelves display a collection of over 120 tequilas and mezcals, which form the foundation of a bar program known for its margaritas and inventive cocktails like the Oaxacan Old Fashioned. A wood-burning rotisserie is open to the dining room, visible from most tables.
The menu is built around small plates designed for sharing. Tacos are a constant, with fillings like crispy pork belly, carnitas, and al pastor, and there are always a few different ceviches on offer. Smaller bites, or antojitos, include chicken empanadas and queso birria, while the watermelon salad is a popular seasonal choice.
It’s a genuinely busy place, especially on weekends, so expect a wait if you don’t have a reservation. The patio is pet-friendly, making it a common stop for locals walking their dogs. For anyone who needs more heat, a potent habanero salsa is available, but you have to ask for it.
Copita Tequileria Y Comida
