Ismar Reyes-Cruz started El Nopalito as chef-owner with his brother Leonel Cruz a little over nine 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; Janic Can of Le Pavillon; 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. He has used these experiences and many more to give El Nopalito's menu an authentic Mexican taste with a unique blend of his personal creativity.