At Nicos ($$), our food critics consistently recommend: Pozole Rojo, Chiles Rellenos en Nogada. Pozole Rojo scores 96.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Tuesday only. Hominy and pork in guajillo broth, 60 years of the same recipe. Mexico City's most famous bowl.
"Sixty years of the same recipe, Tuesday only. Vazquez Lugo's pozole is why the concept of fonda cooking matters. It is exactly what it should be."
Classic version, no fuss. The benchmark for how Mexico City families make this dish.
"Nicos' chiles rellenos en nogada — the classic version with no fuss — is the benchmark for how Mexico City families make this dish. The chile poblano is roasted and peeled, the picadillo is made with …"
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