"Nico's is a serious restaurant without any pretense. Chef Gerardo Vazquez Lugo started the Mexican chapter of the Slow Food movement, so that should give you an idea what to expect. Some dishes, like sopa seca de natas (a sort of crêpe and tomato cream cake) can be traced back to France's influence on Mexico in the mid-19th century, while others are based on regional recipes unknown in urban Mexico City. Order a mix of both, just be sure to try one of the many variations mole and the warm tortillas whose corn is nixtalimized in-house." - Naomi Tomky, Scarlett Lindeman
Alexandra Farias
