Oyamel Cocina Mexicana
Oyamel combines Mexico’s rich regional diversity with the modern urban atmosphere of Mexico City. The liveliness of the dining room is matched by the creativity of the menu and cocktail list, featuring antojitos—Mexican small plates—ceviches and tacos, plus unique margaritas, and an impressive array of wines and tequilas.
Originally opened in 2004 in the Crystal City neighborhood of Arlington, Oyamel moved to its current home in the Penn Quarter in March of 2007.
Posted Apr 28, 2014
To indulge your late night Mexican cravings, Oyamel is now open later! During our extended hours, we will offer a special menu at the bar including Mexican beers by the bucket, a variety of Oyamel favorites (Guacamole! Margaritas! Queso Fundido!), and special tacos. No reservations required. We hope to see you there!
You can see the full Late Night menu here.
Posted Mar 24, 2014
To welcome the cherry blossoms in Washington, DC, our Head Chef Colin King has created a special dish inspired by spring. During the National Cherry Blossom Festival from March 20th – April 13th, we will be featuring Chile Relleno, an authentic Mexican chile filled with a duck picadillo and topped with cherry sauce ($14). Stop in to try this exclusively offered dish and don’t forget to pair it with one of our famous margaritas! Click here to make your reservation.
Posted Feb 21, 2014
Join Oyamel at this year’s seventh annual Tequila & Mezcal Festival in celebrating the unique and diverse spirits of Mexico. Kicking off with a launch party on Monday, March 10th, there are plenty of ways to join the celebration, including cocktail pairing dinners and complimentary tastings. In addition, our Head Chef Colin King has created a special menu offered daily with dishes to highlight the flavors of tequila and mezcal. We hope to see you at one of the year’s most anticipated festivals!
TEQUILA & MEZCAL KICK OFF CELEBRATION
Monday, March 10th | 6-10pm | $60
Visit oyamel.ticketleap.com for more information and to purchase tickets.
Tuesday 3/11 | 8:30 PM –
Tequileros & Mezcaleros hosted by Del Maguey Mezcal’s Ron Cooper and Siembra Azul Tequila’s David Suro
Wednesday 3/12 | 8:30 PM – hosted by 123 Organic Tequila’s David Ravandi
Thursday 3/20 | 8:30 PM – All About the New Agave Spirit, La Venenosa Raicilla tasting hosted by Fidencio Mezcal’s Arik Torren
$90 (exclusive of tax and gratuity) Reserve your spot by calling 202.628.1005
TEQUILA & MEZCAL TASTINGS
Tuesday, 3/11 | 4-6pm: Ron Cooper, Del Maguey Mezcal and David Suro, Siembra Azul Tequila
Wednesday, 3/12 | 4-6pm: David Ravandi, 123 Organic Tequila
Thursday, 3/13 | 4-6pm: Lauren Richmond, Herradura Tequila
Monday, 3/17 | 4-6pm: Raza Zaidi, Wahaka Mezcal
Tuesday, 3/18 | 4-6pm: William Erickson, Fortaleza Tequila
Wednesday, 3/19 | 4-6pm: Fausto Zapata, founder of El Silencio Mezcal
Thursday, 3/20 | 4-6pm: Arik Torren, Fidencio Mezcal
Complimentary tastings held in Oyamel’s new butterfly bar. No reservations required.
Posted Jan 31, 2014
Jose Andres and his team at Oyamel will celebrate the Day of La Candelaria, the official closure to the Mexican holiday season and the feast that commemorates the presentation of Jesus to the temple. This Sunday, February 2nd , guests can come and enjoy a special tamales menu. The story goes that if you found the hidden figure in the roscón cake on January 6th, you are bound to host a party of atole and tamales for all your family and friends.
Posted Jan 24, 2014
Spice up your Valentine’s Day with Oyamel and some of our special antojitos. Head Chef Colin King and the Oyamel culinary team have created a special, prix-fixe Valentine’s Day menu, in addition to our regular a la carte menu.
See the full Oyamel Valentine’s Day Specials menu online.
These Valentine’s Day specials will be available from 5:00 PM to midnight on Friday, February 14 and all Valentine’s Day weekend long. For additional information or to make reservations please call us at (202)628-1005
Posted Jan 13, 2014
José Andrés along with Joan Nathan and Alaice Waters will be hosting the 6th Annual Sips & Suppers charity event on January 25th & 26th. The event spans over the weekend with the ‘Sips’ cocktail event occurring on Saturday, January 25 at 7pm at the Newseum and on Sunday night, the ‘Suppers’ event will feature some of the country’s finest chefs host dinners across the city. Both events will benefit DC Central Kitchen and Martha’s Table in combating hunger in the nations capital. More information is available at www.sipsandsuppers.org.
This year, there are several ways to join Oyamel and ThinkFoodGroup as we work to end hunger in our city.
On Friday, January 25th, Oyamel is very excited to be participating in the the ‘Sips’ portion of the event. Join us at this amazing cocktail reception as benefit a great cause. Tickets are available for $95 at http://www.sipsandsuppers.org/tickets/.
On Saturday, January 26th, there will be two ‘Suppers’ events.
Our sister restaurant, Zaytinya and their Head Chef Michael Costa will be co-hosting a ‘Supper’ event with Aglaia Kremezi, the famed Greek cookbook author and additionally, ThinkFoodGroup CEO Rob Wilder will be hosting Alice Water’s Supper event.
A couple of seat still remain for each of these dinners, so get your tickets here: http://www.sipsandsuppers.org/tickets/.
Posted Oct 04, 2013
SPECIAL DISHES & DRINKS TO ENTERTAIN THE LIVING & HONOR THE DEAD
Come to Oyamel to celebrate the “Dia de los Muertos,” an ancient Mexican tradition of celebrating the dead and enticing souls to linger with food, drink, and festivities. And enticed they will be by Head Chef Colin King’s creative takes on traditional dishes, featuring special dishes and drinks to die for.
This year, Oyamel will honor José Guadalupe Posada, a turn of the century artist and political cartoonist known for his satirical illustrations. Posada portrayed many poignant issues of his time and in particular the details of bourgeois life. In the same way that Posada’s work satirized his subjects, Oyamel’s culinary team, led by Head Chef Colin King, will create menu specials that take refined ingredients and reimagine them into traditional Mexican humble dishes. Featured dishes range from $10 to $20, and cocktail specials are priced from $11 to $13.
Day of the Dead Menu Specials
Caviar de Chapala – Caviar, cilantro, onion, Serrano chile and red tomato in a warm tortilla
Ostiones Pimentos – poached oysters served in its own shell with spices
Jaibas Rellenas – Stuffed crab shell topped with sea urchin butter
Chilorio Negro – Black mole with beef and season vegetables
Pato Frito en Chile Seco – Crispy duck confit with a salsa of Chihuatl Chiles
Sopa de Calabaza – Pumpkin soup
Day of the Dead Cocktail Specials
Atole Rico – A cold cocktail version of Atole, a traditional humble porridge Day of the Dead drink.
Las Calacas – Inspired by “las calacas”, the skeletal figurines that represent death that Posada became so famous for. The “white” of the coconut and the “black” of the chia seeds mimic the black and white drawings.
Posted Oct 04, 2013
Oyamel is proud to participate in the FRESHFARM Market by the White House.
Thursday, October 10th from 11 AM – 2:30 PM
810 Vermont Ave. NW (between H St. NW and I St. NW). C
Shop for pasture-raised meats, artisan cheeses, milk and yogurt, fresh fruits and vegetables, breads and baked good, cut flowers, preserves and more. the markets are open rain or shine!
Posted Sep 03, 2013
Oyamel Cocina Mexicana Celebrates Mexican Independence Day
Oyamel would like to honor and celebrate Mexico’s fight for and independence from Spain’s 300 year reign. In step with its atmospheric creative nod to Mexico, Oyamel celebrates this country’s rich diversity and independent tradition with enticing entrées. Selected menu specials are inspired by traditional fiestas showcasing rich, hearty dishes to celebrate Mexico’s victory over Spain.
Mexican Independence Day Specials (prices range from $8 to $13 for the featured dishes). These special dishes will run until the end of the month.
Traditional hominy soup, with fresh pork & guajillo chiles
Mexico’s hangover cure of rich & spicy beef tripe soup
Braised pork, ancho chile tamal, salsa verde & Mexican creme
Pato en Mole
Seared Muscovy duck breast with pineapple pico gallo & a costeno chile, almond & raisin mole
Chile en nogada
Fired-roasted Poblano pepper filled with a picadillo of shredded pork & fruit, topped with a sauce of walnut and pomegranate seeds
Posted Nov 20, 2012
Since arriving to the United States over 20 years ago, José Andrés has helped promote the cuisine and culture of his native Spain. In May 2012, he was named Dean of the Spanish Studies program of the International Culinary Center, the first and only program of its kind offered in the United States.
The ICC, originally founded as The French Culinary Institute, is a world leader in culinary education and has graduated over 22,000 alumni worldwide. The unique program was designed by José Andrés, and Colman Andrews, a leading expert on Spanish cuisine, author of Catalan Cuisine, co-founder of Saveur and editorial director of www.thedailymeal.com
In addition to receiving a world-class training in traditional and modern Spanish cuisine, students will learn Spanish culture, history, geography and culinary terminology, making it the most authentic and comprehensive Spanish culinary program in the country.
Classes will begin on February 5th, 2013. For more information, please visit http://www.internationalculinarycenter.com/content/spanish_culinary_arts.
Posted Aug 09, 2010
Join us for our Hora Feliz cocktail hour, featuring
$5 classic margarita, ponche and select draft beer
2 for $5 taco specials
Half off select wines by the glass
4:00 to 6:00 PM
Monday through Friday
Available at the bar only and not on holidays.
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- Oyamel featured in Delta Sky's "My Favorite Street"
- Oyamel Named Top 10 Mexican Restaurants in the World by Reforma Newspaper!
For press inquiries, please contact Maru Valdes at (202) 638-1910.