Copal

Name: Copal
Address: 4747 Pioneers Blvd, Suite 300, Lincoln, NE, 68506, US
Telephone: (402) 486-0488
Price range: $$

Mexican$$

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Sun 11am–8pm, Mon 4pm–9pm, Tue–Fri 11am–9pm, Sat 11am–10pm

4747 Pioneers Blvd, Suite 300, Lincoln, NE 68506
(402) 486-0488
Last verified: November 2026
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Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burrito Chilango · Burrito Veggie · Burrito Regular.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Pastor Tacos.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria Tacos.
Chimichanga: A fried burrito associated particularly with Arizona and the Mexican-American cooking of the Southwest. It is typically crisp outside and may be topped or served with cheese, guacamole, sour cream or salsa. Several Arizona restaurants have claimed a role in its invention, so the precise origin story is best treated as disputed. On this menu as: Chimichangas.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile Relleno.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Shrimp Ceviche.

How these dishes compare

Burritostypically $11.50 across 347 menus
Ceviche & aguachiletypically $16 across 235 menus
Al pastortypically $8 across 188 menus
Chile rellenotypically $13 across 186 menus
Birriatypically $14.50 across 173 menus
Chimichangatypically $14.50 across 34 menus

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How these dishes compare

Copal on our other sites

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