Next, lunch at Nicos, a restaurant founded in 1957 with an emphasis in Slow Food made with seasonal ingredients. Chef Gerardo Vazquez Lugo started the Slow Food movement in Mexico. More info here from Eater:
Nicos is in the Azcapotzalco neighborhood, which is a bit of a trek (especially with CDMX traffic) from Condesa where I was staying.
The menu is on index cards presented in a box. I made it easy for myself and just got the “Carta en Blanco” seven course tasting menu, with beverage pairings ($1900).
Tostadas with salsa, and esquites - a street corn dish with cheese.
A hamachi ceviche verde. Very nice. I made use of some of the tostadas for this.
A fish fritter and a tostada with avocado, a slightly funky goat cheese (from looking at the menu - queso de cabra de “Sierra Encantada,” and trout roe. Very good.
A taco of guacamole inside a crunchy cheese shell, on a warm corn tortilla. A little like a double stacked Taco Bell taco 
A delicious empanada stuffed with mushrooms and cheese and topped with salsa Mexicana. This had a nice thin fried shell and was very fresh tasting.
La sopa seca de natas. A “dry soup” that is a Nicos signature dish. It was kind of like a Mexican lasagna with layers of a tomato-ey sauce with tortillas I think, and chicken. And also nata which is apparently a cooked cream (thanks Google). Quite nice.
Shrimp in a tamarind sauce with grapefruit. Nicely cooked shrimp.
Costillas de cerdo en pepián verde - pork rib meat in a mole verde with pumpkin seeds. Also with some chayote slices. This was delicious. It came with some corn tortillas with which I made some tacos.
Dessert was a fruit gelée, with chocolate bits.
This was a relaxed, pleasant meal with very fresh tasting ingredients. Worth the shlep from the city center.
More pictures
