Nico's serves casual and affordable tacos with fresh salsas and tequila drinks in a friendly and bright space.
2020 October Restaurant Week Menu
"This Restaurant Week we are excited to debute our house made Nixtamal tortillas made from artisanal bolita corn. This recipe was used by our mother and grandmother, Soledad Victoria, and is still used to this day by our Tia Carmela in our native homeland of Michoacán, MX"
Lunch — $15
Appetizer (Choose One):
- Nixta Taco Asado; grilled on la plancha, served with lettuce, pico de gallo, cotija, crema agria, salsa de aguacate (gf, vt).
- Tostadas Raspadas de Epazote; red corn Nixtamal tostada with Epazote, potatoes, cotija, house pickled onions, & chile de arbol (vt).
- Nixtamal chips; with chile morita (gf, df, vg).
Entrée (Choose One):
- NIXTA Tacos #1 Chayote, Squash & Pumpkin; Chayote, squash, & pumpkin taco with roasted corn, red peppers, fired cotija, & zona rosa (gf, vt).
- NIXTA Tacos #2 Chorizo con papas; Spicy pork, potatoes ground in ancho & achiote, with cotija, cilantro, and roasted serrano (gf).
- NIXTAmales de Pavo; Oaxacan style turkey tamales in mole guajillo. Made from our yellow corn Nixtamal (gf).
- Fajitas Rancheras; Grilled chicken in guajillo adobo rub, orange and lemon peel. Grilled peppers, queso fresco, pico de gallo, guacamole, roasted tomatillo. Served with yellow corn Nixtamal tortillas (gf).
- Birria de Borrego; Guajillo and ancho lamb, braised in penca de maguey leaves. Served "quesa" style with Oaxaca. Side of caldo topped with avocado, cilantro & house pickled onions (gf).
Dinner — $25
Appetizer (Choose One):
- Nixta Taco Asado; grilled on la plancha, served with lettuce, pico de gallo, cotija, crema agria, salsa de aguacate (gf, vt).
- Tostadas Raspadas de Epazote; red corn Nixtamal tostada with Epazote, potatoes, cotija, house pickled onions, & chile de arbol (vt).
- Nixtamal chips; with chile morita (gf, df, vg).
Entrée (Choose One):
- NIXTA Tacos #1 Chayote, Squash & Pumpkin; Chayote, squash, & pumpkin taco with roasted corn, red peppers, fired cotija, & zona rosa (gf, vt).
- NIXTA Tacos #2 Chorizo con papas; Spicy pork, potatoes ground in ancho & achiote, with cotija, cilantro, and roasted serrano (gf).
- NIXTAmales de Pavo; Oaxacan style turkey tamales in mole guajillo. Made from our yellow corn Nixtamal (gf).
- Fajitas Rancheras; Grilled chicken in guajillo adobo rub, orange and lemon peel. Grilled peppers, queso fresco, pico de gallo, guacamole, roasted tomatillo. Served with yellow corn Nixtamal tortillas (gf).
- Birria de Borrego; Guajillo and ancho lamb, braised in penca de maguey leaves. Served "quesa" style with Oaxaca. Side of caldo topped with avocado, cilantro & house pickled onions (gf).
Dessert (Choose One):
- Flan de Calaza; Pumpkin Flan.
- Capirotada; Mexican Bread Pudding.
Dine in and take out.
