This place is all about soul. The service here is so warm it’s almost like visiting a family member. The soups taste like our aunt’s and they’re made with real veggies that taste like family tradition.
There are a few influences on the menu from Nico’s chef, Gerardo Vázquez Lugo. His “Mexi-traditional” touch is being imparted on the hipster vibes in the neighborhood. We’re talking about dishes like the pork short ribs in green salsa with purslane, ranchero rice (red, fried, and delicious), tetelas (stuffed masa pockets) with refried beans and herbs, and how could we not mention the gordita filled with cactus. No frills here, just delicious home-cooking.
The décor is all about pastels and birch wood tones. It’s all about keeping it simple and allowing diners to focus on the delicious food. Since it’s a recent opening, it still has a few details to fine-tune and we’ll have to come back to make up our minds definitively but, right now, there are no excuses to skip breakfast, lunch or dinner here with offerings like the smothered eggs, chilaquiles, ceviche tostadas and bone marrow gorditas.