If you’re driving down the Pacific Coast Highway through Capistrano Beach, you can’t really miss the bright yellow building with the colorful flags. It’s a landmark. Honestly, Olamendi's Mexican Restaurant Dana Point CA is one of those places that feels like it’s been there forever because, well, it basically has. Since 1973, to be exact.
But here is the thing: most people just see it as a colorful spot to grab a margarita after a day at the beach. They don't realize they're sitting in a place that essentially served as a "Western White House" annex for a U.S. President. Or that the recipes they're eating were literally smuggled across the border one carload at a time in the early 70s because you couldn't find a decent dried ancho chili in Orange County back then.
The Nixon Connection is Real (And Kind of Wild)
You've probably heard the rumors. "Oh, Nixon used to eat here." It sounds like one of those local myths, right? Like a "Washington slept here" sign in a dusty New England inn. But with Olamendi's, it’s 100% factual.
Richard Nixon lived nearby in San Clemente at La Casa Pacifica. He didn't just drop by for a quick taco; he became close friends with the founder, Jorge Olamendi. Jorge actually ended up catering events for Nixon and even King Hussein of Jordan.
If you walk inside today, the walls are basically a museum. You’ll see photos of Nixon, sure, but also a staggering number of other celebrities and political figures who have made the pilgrimage to this specific stretch of the PCH. It gives the place a vibe that is half-authentic-Mexican-eatery and half-historical-archive.
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Why the Monday Closing Matters
Have you ever tried to go to Olamendi's on a Monday? You can’t. They’re closed.
While most restaurants close on Mondays for staffing reasons, Olamendi's does it as a tribute to their own history. Back in the early days, Jorge and his wife Maria would close the restaurant every Monday to drive all the way to Tijuana. Why? Because the "Mexican" food being served in California in the 70s was... let’s just say it wasn't exactly authentic. To get the specific spices and chiles needed for their family recipes from Puebla and Veracruz, they had to go to the source.
They did that grueling drive every single week to ensure the mole tasted like home. That dedication to the "old way" of doing things is still the backbone of the kitchen today, even though you can now buy those spices at a grocery store five minutes away.
What to Actually Order (Beyond the Basic Taco)
Look, the beef tacos are good. The shells are golden and crispy, and the meat is seasoned well. But if you're going to Olamendi's and not ordering the Mole Poblano, you're kinda missing the point.
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The Olamendi family traces these recipes back to Maria’s mother and grandmothers in Puebla. This isn't the watered-down, sugary mole you find at chain restaurants. It’s complex. It’s dark. It has that subtle hint of chocolate and a slow-burn heat from the chiles.
- Pollo a la Veracruzana: This was reportedly Nixon's favorite. It’s a bit lighter than the mole, featuring tomatoes, olives, and capers. It’s a very traditional coastal dish that reminds you Dana Point is, after all, a beach town.
- The Vegan Menu: This catches a lot of people off guard. The current management has a strong vegan focus, which is rare for a "traditional" spot. They have a whole separate menu for it.
- The Tequila: They actually have their own brand of organic tequila and mezcal. If you’re a fan of a smoky finish, try the jumbo mezcal margarita.
The Reality Check: Price and Atmosphere
I’m going to be honest with you—Olamendi’s isn't the cheapest spot on the block. Over the last few years, prices have definitely climbed. You’re looking at $18 to $28 for many entrees. Some locals complain that charging extra for rice and beans feels a bit steep, and yeah, it’s definitely become more of a "tourist" destination than the hidden gem it was in the 80s.
But you're paying for the view and the legacy. Sitting on that patio, looking across the street at the Pacific Ocean while the salt air hits your face... it’s hard to stay mad at the bill.
The service is generally described as "feeling like family," but because it's a family-run joint, it can be a little slow when the house is packed on a Saturday night. It's not a "fast food" experience. It’s a "sit down, have a drink, and look at the photos of 1970s San Clemente" experience.
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Misconceptions to Clear Up
One thing that trips people up is the name. You might see "Original Olamendi's" or just "Olamendi's." There have been different locations and family branches over the decades, but the Dana Point spot at 34660 Pacific Coast Hwy is the one with the deep history.
Also, don't expect "Tex-Mex." This is authentic interior Mexican cooking. The sauces are the star here, not just piles of melted yellow cheese. If you go in expecting a massive plate of greasy nachos (though they do have "Nachos a la Olamendi"), you might find the flavors more nuanced and "herbal" than you’re used to.
Planning Your Visit
If you want the best experience, avoid the prime dinner rush on Friday and Saturday. It gets loud. Really loud.
- Go for Brunch: Their Sunday brunch is a local favorite and usually a bit more relaxed.
- Ask for the Spicy Salsa: They have a special house-made hot salsa that they don't always put on every table. You have to ask for it. It’s got a serious kick.
- Check the Walls: Seriously, take five minutes to walk around and look at the photos. It’s a timeline of Orange County history.
- Vegan Tip: If you're ordering from the vegan menu, ask about the chips. Sometimes the standard chips aren't vegan-certified, so they have a separate option if you’re strict about it.
The Actionable Bottom Line
If you’re a local or just passing through, Olamendi's is worth the stop at least once for the history alone.
Check the hours before you go:
- Monday: Closed (The Tijuana tradition lives on).
- Tuesday - Thursday: 11:00 am - 8:00 pm.
- Friday: 11:00 am - 9:00 pm.
- Saturday: 10:30 am - 9:00 pm.
- Sunday: 10:30 am - 8:00 pm.
For the most authentic taste of why this place survived 50 years, skip the burrito and order the Enchiladas Poblanas with the green mole or the traditional dark mole. Park in the back or along the PCH, grab a seat with an ocean view, and take a second to appreciate that you're eating at a table where world leaders and local surfers have sat side-by-side for half a century.