"Nicos is worth the time you might spend in traffic to get there. With over 65 years of family history, their dishes, with a distinct homemade hearthy style, will make you want to become a regular. Part of that is thanks to their five-star (and historically accurate) chiles en nogada, available in August and September. The large poblano chile from Calpan, Puebla is stuffed with a baroque blend of ground pork and beef, and fruits like apples and peaches, then drenched in a velvety sauce made with Castilla nuts, fresh cheese, and milk. The always welcoming staff is an important perk of the experience. Every time we’re here, we make sure to order something that’s prepared tableside, like guacamole or caesar salad, just so we can start up a conversation. They also offer a seven-course menu that’s ideal for first-timers and best paired with some Mexican wine." - mariana camacho
Mar 10