P R I V A T E R O O M | C A T E R I N G CARRY OUT | TEQUILA TASTINGS

Birria Tacos 15ree Quesabirria tacos de borrego (lamb)with consommé for dipping. A staple in ourhomeland of Michoacán! Also available as aquesadilla!Bistek Asado 5Chopped steak grilled on la planchaChorizo 4Spicy adobado Mexican pork sausage & potatoes Pastor 4Apple cider vinegar, chile ancho & pineapplerubbed porkCarnitas 4Braised pork rubbed with spices and cookedwith juniper berries. Birthplace in Michoacán!Pollo de Tinga 4Pulled chicken in a smoky, chipotle sauceBarbacoa 4Braised beef with guajillo chile, cinnamon,spicesPuerco en Salsa Verde 4Pork loin & potatoes in salsa verdeLengua (tongue) 4Braised & pulled beef fabulous & tenderPescado 6Cod breaded in a seasoned batter, cabbage, cremaagria & chipotle sauce served on flour tortillaPescado Asado 7Flat-grilled cod in chipotle-vinaigrette,jicama slaw, crema agria, and charred lime

Calamari 6breaded & fried, fresh cabbage, crema fresca,charred lime & chipotle sauce served on flourtortillaScallop 6Baby Scallops sautéed with garlic, black pepper& lime with mango-slaw on flour tortillaCamaron & Scallop 8Sautéed shrimp & scallop combo, garlic, chilede a rbol, black pepper & lime. Served on flourtortillaCamaron Asado 6Sautéed Shrimp, garlic, chile de arbol, blackpepper & lime. Served on flour tortilla.Chipotle Camaron 6Sautéed shrimp, garlic, pico de gallo, redcabbage, chipotle aioli, spicy tortilla stripsNopales 4Grilled cactus, pinto beans, queso cotija,chile de-arbol Veggie 4Yellow squash, calabacita, & bell peppersgrilled on la plancha, topped with roastedcorn & queso cotijaMixed Mushroom 4Porcini, portabella, shiitake, & button, quesocotija, grilled onions, toasted pine nuts in chileancho sauceTaco Plate 4Add a side of beans & rice to anything, orale,Frijoles del olla!

ENSALADANopales 6Grilled cactus, tomatoes, red onions & quesocotija on a tostada. A traditional precursor to aMichoacán mealMixed Greens 10Roasted corn, jicama, queso fresco, chipotle-agave balsamic vinaigrette. Add pastor 4• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

SOPITAPozole Rojo 14Traditional Mexican pork stew with red chiles,heirloom corn, and garnished with cabbage,radish, oregano, and lime• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

TOSTADASShrimp Ceviche 8Tomato, onions, cucumber, cilantro & limePinto Bean 5Tomato, cabbage, cotija, cremaTostadas de Carne 6Tomato, onions, cilantro, queso fresco, crema,lettuce, radish, avocado & choice of salsa*Carne choice: barbacoa, pollo de tinga,puerco verde or carnitas

SIDESElote 5Roasted, charred sweet corn with crema agria,dried chile and queso cotija.Arroz y Frijoles 3.5Traditional rice and beansGrilled Jalapeños 1Seared on la planchaFresh Jalapeños 1Perfect side to anythingPickled Jalapeños 1House pickled with carrots

TACOSAll tacos come with onion, cilantro, cut lime & choice of salsa.

Add Avocado, Queso Cotija, Queso Fresco, Queso Gringo, Crema, Nopal(cactus),Guacamole or Jalapeños $0.65 per topping per taco

Our roots run deep through theheart of Michoacán, MX. Weare proud to showcase theethnic culinary heritage of ourhomeland with our team ofnative, indigenous chefs.”

– Alejandro, Andres, Isidro, Jenna

ANTOJITOSGUACAMOLES

Petite 7 I Grande 12 I Doble 17

TradicionalAguacate, pico de gallo, jalapeño, lime, cilantro& Cotija

TocinoBacon, pico de gallo, chipotle, lime, cilantro& corn

Pico De Gallo UruapanAvocado, fresh tomatoes, jalapeño, cilantro,& red onion• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • CHIPS & SALSA (Totopos)Our eight salsas are made from scratch daily using acolorful variety of peppers, tomatillos, & spices indigenousto the very heart of Mexico.

Single 5 I Triple Flight 11

Chile de Arbol Roasted chile de arbol, grilled tomatillo. Earthy,nutty, smoky, spicy!

Salsa de Aguacatetomatillo, fresh jalapeño, cilantro, onion, avocadowhipped into a flavorful puree

Zona RosaToasted pumpkin seed, roasted chile de arbol

Verde Serranoserrano pepper, tomatillo, garlic, onion, lime& cilantro

Roasted Tomatilloroasted tomatillo, roasted tomato, jalapeño, chilede arbol, cilantro, roasted garlic and onion

Pico de Gallo Fresh chopped tomatoes, onion, cilantro, lime& jalapeño

Roasted Corn Salsa Fire roasted corn, tomato, onion, cilantro,jalapeño and lime

Chile RojoA varietal mild red chili peppers salsa servedwarm like in the beaches of Jalisco, Nayarit andthe Sierra Madres• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • QUESO GRINGO DIP

Petite 6 I Grande 10 I Doble 16Aged white cheddar with guajillo, chopped tomatoes, onionsAdd chorizo 3• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • NACHOS(Nickname for Ignacio, who created the dish in 1943.)Pick your Nacho meat from the Taco category >>

Cheese 12 I Veggie 15 I Meat 15 I Seafood 18

Masa chips, Oaxaca cheese, pinto beans, crema,baby Romaine, pico de gallo, chile de arbol, freshjalapeños & guacamole

Chole’s Chorizo Nachos 17Masa chips, chorizo, pinto beans, spicy queso,crema, lettuce, pico de gallo, chile de arbol, freshjalapenos & guacamole.

Our ancestral Nixtamal tortillas are hand-made in house using native corn from our homeland of Michoacán, MX

Nico's adds a 4% surcharge to all guest checks in order to provide a safe & sanitary environment for all staff/customers, and benefits for our team.is is not an employee gratuity.

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PLATOS FUERTESFajitas Rancheras Chicken 18 I Seafood 20Grilled chicken in guajillo adobo rub, orange peel, cotija,bell peppers, pico, guacamole. Served with corn tortillas,rice & beansEnchilada Meat/Veggie 16 I Seafood 19Select one of the meats from the taco sectionRolled corn tacos with your meat/cheese/veggie,flat grilled. served with red enchilada sauce,shredded cabbage, queso oaxaca & avocado.With arroz y frijoles. Served with rice & beansFlautas Verdes Meat/Veggie 16 I Seafood 19Select one of the meats from the taco sectionMeat, veggie, or cheese stuffed tortillas rolled crispin our signature tomatillo sauce, crema agria,chopped romaine. Served with rice & beansHuevos Rancheros 16Barbacoa stuffed crispy rolled tortillas; toppedwith organic eggs over red enchilada sauce orgreen tomatillo salsa. Served with beansChilaquiles 14Quartered corn tortillas scrambled with organiceggs, red tomato salsa or green tomatillo salsa&potatoes. Surrounded by beans & toppedwith red onions & queso fresco.Quesadillas

Cheese 10 I Meat/Veggie 14 I Seafood 16Select one of the meats from the taco sectionFlour tortilla stuffed with Oaxaca cheese andchoice of meat/veggie en flat-grilled andaccompanied by guacamole, pico de gallo, babyromaine and crema agria. Add arroz y frijoles for 3

TAMALES Veggie or Meat 5We are currently offering puerco en salsa verde,pollo mole, or seasonal veggie.

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BURRO or Naked on PlateMeat 12 I Carne Asada/Birria 14 I Seafood 15

Select one of the meats from the taco sectionPlease Pick a salsa for your burrito

Mexican rice, pinto beans, pico, onions, tomatoes,cilantro, baby romaine, crema agria and quesoOaxaca, and your salsa choice rolled in a classicflour tortilla. Try it naked – gluten free. Addavocado, nopal-cactus or house pickledjalapeños to any burro 2 I Add Guacamole 3

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TORTA 13Barbacoa, chorizo, pinto beans, crema, grilledonions, guacamole, & jalapeños in pan bolillo.Con papitas

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CENACarne Asada 20 New York strip steak, Mexican style, flat grilledwith onions, nopales (cactus) & jalapeños, servedwith cilantro, pico de gallo, guacamole, salsachoice, rice, beans & tortillas

Tamales en Mole 17Chicken tamales in mole guajillo. Served with rice& beans

Pescado Asado 17Flat-grilled cod in chipotle-vinaigrette, jicamaslaw, crema agria, and charred lime. Served withsalsa de aguacate, zona rosa, and rice & beans

Sopes Meat 13 I Seafood 16House made masa boats topped with your choice ofmeat (can also be cheese or veggie) salsa aguacate,tomato, lettuce, queso fresco, and crema. Servedwith rice & beans

REFRESCOSMexican Bottle Soda (no corn syrup) 3.5Coke, Sprite, Squirt, Fanta (Grape or Orange),Jarritos, Cidral Sparkling Apple...several flavors,please ask!

Aguas Frescas 3Horchata - Chilled sweet rice milk with vanilla& cinnamon

Jamaica - Chilled sweetened hibiscus tea

Juices 3Grapefruit or Orange Juice

Café Coffee 2Mexican Altura, from the same volcaniccentral & southern mountains as the blue agave

Sparkling Water 2Topo Chico

Filtered Water ComplimentarySparkling upon request

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DESSERTSTres Leches 7A light sponge cake soaked in sweet milk andtopped with whipped cream.

Flan 6Rich egg custard, drizzled in caramel.

Two Mini Churros 5Freshy fried dough pastries covered in cinnamonsugar and served with cinnamon cream sauce.

03/19/21

All items are made fromscratch using indigenousMexican herbs & spices.

VISIT OUR OTHER LOCATION AT: 2260 COMO AVE I ST PAUL, MN 55108

Our ancestral Nixtamal tortillas are hand-made in house using native corn from our homeland of Michoacán, MX

The lime is part of themeal and not a garnish

Tia Carmela making blue corn Nixtamal tortillas in Tlazazalca, Michoacán, MX.

Tia Soledad in frontof her “tortilla house”where the magic happens.Acumbaro, Michoacán, MX.

Our hermano Sergio

working his “Milpa” in the

highlands of Indaparapeo,

Michoacán, MX.

We Are Excited to Share With You OurAncestral Nixtamal Tortillas

is tradition is an important piece of our Mexican heritage, andsomething we have been working on bringing to Nico’s for severalyears. Our family’s indigenous roots run through the very heart ofMichoacán, MX, where native, heirloom corn is still grown in allit’s glory. is corn is then made into masa by our elders. A veryancient and sacred process in our culture.

What is Nixtamal?Nixtamalization is an ancient process discovered and used byindigenous people in central and southern Mexico. In fact, itoriginated with the Aztecs and Purepecha people in our nativeMichoacán, and is still used this very day by our mothers,grandmothers, and tios in Acumbaro.

e process involves soaking native heirloom corn overnight inlimestone water, washing it, and then wet grinding it into masa.By taking the extra time to soak and cook the corn, we bring outmore flavors, aromas, and improve the nutrition profile. It alsofrees up Vitamin B3 and makes it a more wholesome food.

By using heirloom corn from “milpas” in Mexico, you are gettinga tortilla process that is hard to find anywhere in the world. Butthat still exists in some indigenous communities in Mexico, likeour native Acumbaro, Michoacán. And now...here at Nico’s!

Nico's adds a 4% surcharge to all guest checks in order to provide a safe & sanitary environment for all staff/customers, and benefits for our team.is is not an employee gratuity.

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