A Chicago bakery legacy

The Bonillas first opened their doors on January 1, 1954, at 330 S. Halsted. By 1960, the bakery had moved to its flagship home on 18th Street in Pilsen, and in 1974 a second location opened on 26th Street in Little Village. Together, these twin neighborhood bakeries became a rite of passage for generations of Chicagoans.

What set El Nopal apart was a spirit of innovation guided by tradition. Francisco honed his craft as an artisanal baker at the Palmer House Hotel before creating original recipes that became local icons, most notably the heart-shaped Hojarasca cookie — a tender, spiced shortbread made from a closely guarded blend of flour, spices, and techniques known only to the Bonilla family and El Nopal's master baker, Manuel. The bakery also introduced Chicago to the Rosca de Reyes, the King Cake traditionally shared on Three Kings Day.

Over six decades, El Nopal became more than a bakery. It was a gathering place for politicians, celebrities, and everyday families — a testament to the persistence and pride of the Latine presence across Chicago. The Pilsen location closed in 2013 after the passing of Celia Bonilla, and the Little Village location followed in 2015 when Frank Bonilla retired. Today, El Nopal's recipes and spirit live on, carried forward through partnerships like the Aquí en Chicago project and the continued celebration of its signature flavors.