Nico's serves casual and affordable tacos with fresh salsas and tequila drinks in a friendly and bright space.
February 2021 Restaurant Week Menu
February 2021 Restaurant Week Menu
Lunch — $15
Appetizer (Choose One):
- Caldo de Pollo (con yerba buena); with mushito azul tortilla
- Nixtaco Asado; carne asada, grilled in mushito amarillo, with lettuce, queso enchilado, pico, cremá (gf)
Entrée (Choose One):
- Birria Tacos; lamb birria served quesataco style on mushito azul, consomé, avocado, cilantro, house pickled onions
- Nixtacos; any two tacos on mushito azul, with frijoles charros y arroz rojo.
- Mushroom Ancho: porcini, portobello, shiitake, grilled onions, toasted pine nuts, cotija
- Pastor: pork in achiote & pineapple rub, lime, cilantro, onions, raw tomatillo salsa
- Nixtamales Azules; mushito azul corn masa filled with epazote, papas, corn, cotija, with frijole charros & arroz rojo (gf, vt)
Dinner — $25
Appetizer (Choose One):
- Caldo de Pollo (con yerba buena); with mushito azul tortilla
- Nixtaco Asado; carne asada, grilled in mushito amarillo, with lettuce, queso enchilado, pico, cremá (gf)
Entrée (Choose One):
- Birria Tacos; lamb birria served quesataco style on mushito azul, consomé, avocado, cilantro, house pickled onions
- Nixtacos; any two tacos on mushito azul, with frijoles charros y arroz rojo.
- Mushroom Ancho: porcini, portobello, shiitake, grilled onions, toasted pine nuts, cotija
- Pastor: pork in achiote & pineapple rub, lime, cilantro, onions, raw tomatillo salsa
- Grilled Pulpo (Octopus): chile morita, cilantro, lime, pico
- Costillas de res en Chile Pasilla; beef ribs in chile pasilla, chayote, grilled nopales, frijoles charros & arroz rojo, with mushito amarillo tortillas (gf)
- Nixtamales Azules; mushito azul corn masa filled with epazote, papas, corn, cotija, with frijole charros & arroz rojo (gf, vt)
Dessert (Choose One):
- Pastel de Tres Leches; limited edition
- Uchepos; mushito amarillo tamal filled with dulce de leche & pecans (gf, vt)
Dine-In and Takeout Available
From the Restaurant
In 2020, we launched our ancestral Nixtamal tortillas made with criollo, heirloom corn from our homeland of Michoacán, MX. This is an important tradition in our culture, and something we have worked on bringing to Nico’s for several years. Our father Pedro was a corn farmer in Mexico, and grew this very corn in the highlands our land. The custom of Nixtamalization was practiced by our mother, Soledad, and is still used to this day by much of our familia throughout indigenous Mexico. This week we are featuring two specific heirloom corns native to our Purépecha people, Mushito Azul and Mushito Amarillo de Uruapan, Michoacán.
What is Nixtamal?
Nixtamalization is an ancient process discovered and used by the indigenous people in central and southern Mexico. In fact, many say it originated with the Aztecs and Purépecha people in our native Michoacán and surrounding region. The process involves soaking native heirloom corn overnight in limestone water, washing it, and then wet grinding it into masa. It is a time-consuming and painstaking process, but beautiful in the end. By taking the extra time to soak and cook the corn, we can bring out more flavors, aromas, and improve the nutrition profile, as well as increase the bioavailability of both protein and niacin, and reduce toxins. It also frees up Vitamin B3 and makes it a more wholesome food. And by using heirloom corn from “milpas” in Mexico (we source our corn directly from Michoacán and nearby states) you are getting a tortilla process that is hard to find anywhere in the world. But still exists in indigenous communities in Mexico, like our native Michoacán. And now...here at Nico’s!
-Alejandro, Andres, Isidro, Jenna
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Join us for a Cultural Celebration of our Heritage.
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