Gerardo Vazquez Lugo (pictured) with Guillermina Ordoñez
Sopa seca de Natas, a savoury mille feuille with tomato, cream and chicken
Av. Cuitlauac 3102 Clavería, Azcapotzalco, 02080, Mexico City
+52 55 5396 7090
Why go: A much-loved institution, Nicos has been satisfying Mexicans' stomachs for more than 50 years. Architect-turned-chef Gerardo Vazquez Lugo creates dishes that take diners on an odyssey through the country's rich culinary heritage.
What's the chef's ethos? A keen supporter of the Slow Food movement, Vazquez Lugo is a passionate advocate of local sourcing and traditional styles of cooking. His menu chronicles the country's diverse regional flavours and cooking techniques.
From the menu: Try the locally sourced organic pork marinated with chilli, brown sugar and chocolate, accompanied by tamalito corn and corn sprouts. The chicken with avocado leaf and 'pulque' (a native alcoholic drink made with fermented plant sap) is also recommended.
What's the vibe? Friendly and unpretentious. María Elena Lugo Zermeño, who set up the restaurant in 1957, still flits among the white-clothed tables chatting to customers as her son works in the kitchen.
Bonus point: Nicos is renowned for its excellent selection of mezcals.
Images: Beto Lanz