NICOS HENNEPIN MENU 3 22 21_Layout 1 3/22/21 12:52 PM Page 1

PRIVATE ROOM | CATERING CARRY OUT | TEQUILA TASTINGS

ANTOJITOS ENSALADA SIDES GUACAMOLES Nopales 6 Elote 5 Grilled cactus, tomatoes, red onions & queso Roasted, charred sweet corn with crema agria, Petite 7 I Grande 12 I Doble 17 cotija on a tostada. A traditional precursor to a dried chile and queso cotija. Tradicional Michoacán meal Arroz y Frijoles 3.5 Aguacate, pico de gallo, jalapeño, lime, cilantro Mixed Greens 10 Traditional rice and beans & Cotija Roasted corn, jicama, queso fresco, chipotle- Grilled Jalapeños 1 agave balsamic vinaigrette. Add pastor 4 Tocino Seared on la plancha Bacon, pico de gallo, chipotle, lime, cilantro • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Fresh Jalapeños 1 & corn SOPITA Perfect side to anything Pickled Jalapeños 1 Pico De Gallo Uruapan Pozole Rojo 14 House pickled with carrots Avocado, fresh tomatoes, jalapeño, cilantro, Traditional Mexican pork stew with red chiles, & red onion heirloom corn, and garnished with cabbage, • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • radish, oregano, and lime CHIPS & SALSA (Totopos) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Our eight salsas are made from scratch daily using a colorful variety of peppers, tomatillos, & spices indigenous TOSTADAS Our roots run deep through the to the very heart of Mexico. Shrimp Ceviche 8 heart of Michoacán, MX. We Single 5 I Triple Flight 11 Tomato, onions, cucumber, cilantro & lime are proud to showcase the Chile de Arbol Pinto Bean 5 ethnic culinary heritage of our Roasted chile de arbol, grilled tomatillo. Earthy, Tomato, cabbage, cotija, crema homeland with our team of nutty, smoky, spicy! Tostadas de Carne 6 native, indigenous chefs.” Salsa de Aguacate Tomato, onions, cilantro, queso fresco, crema, tomatillo, fresh jalapeño, cilantro, onion, avocado lettuce, radish, avocado & choice of salsa – Alejandro, Andres, Isidro, Jenna whipped into a flavorful puree *Carne choice: barbacoa, pollo de tinga, puerco verde or carnitas Zona Rosa Toasted pumpkin seed, roasted chile de arbol Verde Serrano serrano pepper, tomatillo, garlic, onion, lime TACOS All tacos come with onion, cilantro, cut lime & choice of salsa. & cilantro Add Avocado, Queso Cotija, Queso Fresco, Queso Gringo, Crema, Nopal(cactus), Roasted Tomatillo Guacamole or Jalapeños $0.65 per topping per taco roasted tomatillo, roasted tomato, jalapeño, chile de arbol, cilantro, roasted garlic and onion Birria Tacos 15 Calamari 6 ree Quesabirria tacos de borrego (lamb) breaded & fried, fresh cabbage, crema fresca, Pico de Gallo with consommé for dipping. A staple in our charred lime & chipotle sauce served on flour Fresh chopped tomatoes, onion, cilantro, lime homeland of Michoacán! Also available as a tortilla & jalapeño quesadilla! Scallop 6 Roasted Corn Salsa Bistek Asado 5 Baby Scallops sautéed with garlic, black pepper Fire roasted corn, tomato, onion, cilantro, Chopped steak grilled on la plancha & lime with mango-slaw on flour tortilla jalapeño and lime Chorizo 4 Camaron & Scallop 8 Chile Rojo Spicy adobado Mexican pork sausage & potatoes Sautéed shrimp & scallop combo, garlic, chile A varietal mild red chili peppers salsa served Pastor 4 de a rbol, black pepper & lime. Served on flour warm like in the beaches of Jalisco, Nayarit and Apple cider vinegar, chile ancho & pineapple tortilla the Sierra Madres rubbed pork Camaron Asado 6 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Carnitas 4 Sautéed Shrimp, garlic, chile de arbol, black QUESO GRINGO DIP Braised pork rubbed with spices and cooked pepper & lime. Served on flour tortilla. Petite 6 I Grande 10 I Doble 16 with juniper berries. Birthplace in Michoacán! Chipotle Camaron 6 Aged white cheddar with guajillo, chopped Pollo de Tinga 4 Sautéed shrimp, garlic, pico de gallo, red tomatoes, onions Pulled chicken in a smoky, chipotle sauce cabbage, chipotle aioli, spicy tortilla strips Add chorizo 3 Nopales 4 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Barbacoa 4 NACHOS Braised beef with guajillo chile, cinnamon, Grilled cactus, pinto beans, queso cotija, chile de-arbol (Nickname for Ignacio, who created the dish in 1943.) spices Pick your Nacho meat from the Taco category >> Puerco en Salsa Verde 4 Veggie 4 Cheese 12 I Veggie 15 I Meat 15 I Seafood 18 Pork loin & potatoes in salsa verde Yellow squash, calabacita, & bell peppers grilled on la plancha, topped with roasted Lengua (tongue) 4 Masa chips, Oaxaca cheese, pinto beans, crema, corn & queso cotija Braised & pulled beef fabulous & tender baby Romaine, pico de gallo, chile de arbol, fresh Mixed Mushroom 4 Pescado 6 jalapeños & guacamole Porcini, portabella, shiitake, & button, queso Cod breaded in a seasoned batter, cabbage, crema cotija, grilled onions, toasted pine nuts in chile Chole’s Chorizo Nachos 17 agria & chipotle sauce served on flour tortilla ancho sauce Masa chips, chorizo, pinto beans, spicy queso, Pescado Asado 7 Taco Plate 4 crema, lettuce, pico de gallo, chile de arbol, fresh Flat-grilled cod in chipotle-vinaigrette, Add a side of beans & rice to anything, orale, jalapenos & guacamole. jicama slaw, crema agria, and charred lime Frijoles del olla!

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. NICOS HENNEPIN MENU 3 22 21_Layout 1 3/22/21 12:52 PM Page 2

PLATOS FUERTES TAMALES Veggie or Meat 5 REFRESCOS Fajitas Rancheras Chicken 18 I Seafood 20 We are currently offering puerco en salsa verde, Mexican Bottle Soda (no corn syrup) 3.5 Grilled chicken in guajillo adobo rub, orange peel, cotija, pollo mole, or seasonal veggie. Coke, Sprite, Squirt, Fanta (Grape or Orange), bell peppers, pico, guacamole. Served with corn tortillas, • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Jarritos, Cidral Sparkling Apple... several flavors, rice & beans BURRO or Naked on Plate please ask! Enchilada Meat/Veggie 16 I Seafood 19 Meat 12 I Carne Asada/Birria 14 I Seafood 15 Select one of the meats from the taco section Aguas Frescas 3 Select one of the meats from the taco section Horchata - Chilled sweet rice milk with vanilla Rolled corn tacos with your meat/cheese/veggie, Please Pick a salsa for your burrito flat grilled. served with red enchilada sauce, & cinnamon shredded cabbage, queso oaxaca & avocado. Mexican rice, pinto beans, pico, onions, tomatoes, Jamaica - Chilled sweetened hibiscus tea With arroz y frijoles. Served with rice & beans cilantro, baby romaine, crema agria and queso Juices 3 Flautas Verdes Meat/Veggie 16 I Seafood 19 Oaxaca, and your salsa choice rolled in a classic Grapefruit or Orange Juice Select one of the meats from the taco section flour tortilla. Try it naked – gluten free. Add Meat, veggie, or cheese stuffed tortillas rolled crisp avocado, nopal-cactus or house pickled Café Coffee 2 in our signature tomatillo sauce, crema agria, jalapeños to any burro 2 I Add Guacamole 3 Mexican Altura, from the same volcanic chopped romaine. Served with rice & beans • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • central & southern mountains as the blue agave Huevos Rancheros 16 TORTA 13 Sparkling Water 2 Barbacoa stuffed crispy rolled tortillas; topped Barbacoa, chorizo, pinto beans, crema, grilled Topo Chico with organic eggs over red enchilada sauce or onions, guacamole, & jalapeños in pan bolillo. green tomatillo salsa. Served with beans Filtered Water Complimentary Con papitas Sparkling upon request Chilaquiles 14 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Quartered corn tortillas scrambled with organic • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • eggs, red tomato salsa or green tomatillo salsa CENA &potatoes. Surrounded by beans & topped DESSERTS with red onions & queso fresco. Carne Asada 20 Tres Leches 7 New York strip steak, Mexican style, flat grilled Quesadillas A light sponge cake soaked in sweet milk and with onions, nopales (cactus) & jalapeños, served topped with whipped cream. Cheese 10 I Meat/Veggie 14 I Seafood 16 with cilantro, pico de gallo, guacamole, salsa Select one of the meats from the taco section choice, rice, beans & tortillas Flan 6 Flour tortilla stuffed with Oaxaca cheese and Rich egg custard, drizzled in caramel. choice of meat/veggie en flat-grilled and Tamales en Mole 17 accompanied by guacamole, pico de gallo, baby Chicken tamales in mole guajillo. Served with rice Two Mini Churros 5 romaine and crema agria. Add arroz y frijoles for 3 & beans Freshy fried dough pastries covered in cinnamon sugar and served with cinnamon cream sauce. Pescado Asado 17 03/19/21 Flat-grilled cod in chipotle-vinaigrette, jicama slaw, crema agria, and charred lime. Served with salsa de aguacate, zona rosa, and rice & beans All items are made from Sopes Meat 13 I Seafood 16 The lime is part of the scratch using indigenous House made masa boats topped with your choice of meat (can also be cheese or veggie) salsa aguacate, meal and not a garnish Mexican herbs & spices. tomato, lettuce, queso fresco, and crema. Served with rice & beans

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

We Are Excited to Share With You Our Ancestral Nixtamal Tortillas Tia Ca rmela is tradition is an important piece of our Mexican heritage, and makin g blue corn something we have been working on bringing to Nico’s for several Nixta mal tortillas years. Our family’s indigenous roots run through the very heart of in T lazazalca, Michoacán, MX, where native, heirloom corn is still grown in all Mi choacán, MX. it’s glory. is corn is then made into masa by our elders. A very ancient and sacred process in our culture.

What is Nixtamal? Nixtamalization is an ancient process discovered and used by indigenous people in central and southern Mexico. In fact, it originated with the Aztecs and Purepecha people in our native Michoacán, and is still used this very day by our mothers, grandmothers, and tios in Acumbaro. e process involves soaking native heirloom corn overnight in Tia Soled ad in front limestone water, washing it, and then wet grinding it into masa. of her “to rtilla hous By taking the extra time to soak and cook the corn, we bring out where e” the magic Acu happens. more flavors, aromas, and improve the nutrition profile. It also mbaro, Mich oacán, MX. frees up Vitamin B3 and makes it a more wholesome food. By using heirloom corn from “milpas” in Mexico, you are getting ergio hermano S a tortilla process that is hard to find anywhere in the world. But Our in the his “Milpa” that still exists in some indigenous communities in Mexico, like working peo, f Indapara our native Acumbaro, Michoacán. And now...here at Nico’s! highlands o , MX. Michoacán

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