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NICOS HENNEPIN MENU REV 5 4 21_Layout 1 5/4/21 12:31 PM Page 1 PRIVATE ROOM | CATERING CARRY OUT | TEQUILA TASTINGS Fruta Con TACOS Tajin $5 All tacos come with onion, cilantro, cut lime & choice of salsa. NEW! Add Avocado, Queso Cotija, Queso Fresco, Queso Gringo, Crema, • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Nopal(cactus), Guacamole or Jalapeños .65¢ per topping per taco Birria Tacos 15 ANTOJITOS ree quesatacos de borrego (lamb) with consommé for GUACAMOLES dipping. A staple in our homeland of Michoacán! Petite 7 I Grande 12 I Doble 17 Also available as a quesadilla! Tradicional Bistek Asado 5 Aguacate, pico de gallo, jalapeño, lime, cilantro & Cotija Chopped steak grilled on la plancha Tocino Chorizo 4 Bacon, pico de gallo, chipotle, lime, cilantro & corn Spicy adobado Mexican pork sausage & potatoes Pico De Gallo Uruapan Pastor 4 Avocado, fresh tomatoes, jalapeño, cilantro, Apple cider vinegar, chile ancho & pineapple rubbed pork & red onion Carnitas 4 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Braised pork rubbed with spices and cooked with juniper berries CHIPS & SALSA (Totopos) Pollo de Tinga 4 Our eight salsas are made from scratch daily using a colorful variety Pulled chicken in a smoky, chipotle sauce of peppers, tomatillos, & spices indigenous to the very heart of Mexico. Barbacoa 4 Single 5 I Triple Flight 11 Braised beef with guajillo chile, cinnamon, spices Chile de Arbol Puerco en Salsa Verde 4 Roasted chile de arbol, grilled tomatillo. Earthy, nutty, Pork loin & potatoes in salsa verde smoky, spicy! Lengua (tongue) 4 Salsa de Aguacate Braised & pulled beef fabulous & tender tomatillo, fresh jalapeño, cilantro, onion, avocado whipped Pescado 6 into a flavorful puree Cod breaded in a seasoned batter, cabbage, crema agria & chipotle Zona Rosa sauce served on flour tortilla Toasted pumpkin seed, roasted chile de arbol Pescado Asado 7 Verde Serrano Flat-grilled cod in chipotle-vinaigrette, jicama slaw, crema agria, serrano pepper, tomatillo, garlic, onion, lime & cilantro and charred lime Roasted Tomatillo Calamari 6 roasted tomatillo, roasted tomato, jalapeño, chile de arbol, breaded & fried, fresh cabbage, crema fresca, charred lime & cilantro, roasted garlic and onion chipotle sauce served on flour tortilla Pico de Gallo Scallop 6 Fresh chopped tomatoes, onion, cilantro, lime & jalapeño Baby Scallops sautéed with garlic, black pepper & lime with Roasted Corn Salsa mango-slaw on flour tortilla Fire roasted corn, tomato, onion, cilantro, jalapeño and lime Camaron & Scallop 8 Chile Rojo Sautéed shrimp & scallop combo, garlic, chile de a rbol, black A varietal mild red chili peppers salsa served warm like in pepper & lime. Served on flour tortilla the beaches of Jalisco, Nayarit and the Sierra Madres Camaron Asado 6 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • QUESO GRINGO DIP Sautéed Shrimp, garlic, chile de arbol, black pepper & lime. Served on flour tortilla Petite 6 I Grande 10 I Doble 16 Aged white cheddar with guajillo, chopped Chipotle Camaron 6 tomatoes, onions Sautéed shrimp, garlic, pico de gallo, red cabbage, chipotle aioli, Add chorizo 3 spicy tortilla strips • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Nopales 4 NACHOS Grilled cactus, pinto beans, queso cotija, chile de-arbol Pick your Nacho meat from the Taco category >> Veggie 4 Chole’s Chorizo Nachos 17 Yellow squash, zucchini, & bell peppers grilled on la plancha, Masa chips, chorizo, pinto beans, spicy queso, crema, lettuce, topped with roasted corn & queso cotija pico de gallo, chile de arbol, fresh jalapenos & guacamole. Mixed Mushroom 4 Porcini, portabella, shiitake, & button, queso cotija, grilled onions, toasted pine nuts in chile ancho sauce 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 Taco Plate 4 team. is is not an employee gratuity. Add a side of beans & rice to anything, orale, Frijoles del olla! NICOS HENNEPIN MENU REV 5 4 21_Layout 1 5/4/21 12:31 PM Page 2 ENSALADA SIDES Nopales 6 Elote 5 Grilled cactus, tomatoes, red onions & queso cotija on a Roasted, charred sweet corn with crema agria, dried chile tostada. A traditional precursor to a Michoacán meal and queso cotija. Mixed Greens 10 Arroz y Frijoles 3.5 Roasted corn, jicama, queso fresco, chipotle-agave balsamic Traditional rice and beans vinaigrette. Add pastor 4 Grilled Jalapeños 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Seared on la plancha TOSTADAS Fresh Jalapeños 1 Perfect side to anything Shrimp Ceviche 8 Tomato, onions, cucumber, cilantro & lime Pickled Jalapeños 1 House pickled with carrots Pinto Bean 5 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Tomato, cabbage, cotija, crema Tostadas de Carne 6 REFRESCOS Tomato, onions, cilantro, queso fresco, crema, lettuce, Mexican Bottle Soda (no corn syrup) 3.5 radish, avocado & choice of salsa *Carne choice: barbacoa, sCoke, Sprite, Squirt, Fanta (Grape or Orange), pollo de tinga, puerco verde or carnitas Jarritos, Cidral Sparkling Apple... several flavors, please ask! • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Aguas Frescas 3 PLATOS FUERTES Horchata - Chilled sweet rice milk with vanilla & cinnamon Quesadillas Jamaica - Chilled sweetened hibiscus tea Cheese 10 I Meat/Veggie 14 I Seafood 16 Select one of the meats from the taco section Juices 3 Flour tortilla stuffed with Oaxaca cheese and choice of Grapefruit or Orange Juice meat/veggie en flat-grilled and Café Coffee 2 accompanied by guacamole, pico de gallo, baby romaine and Mexican Altura, from the same volcanic crema agria. Add arroz y frijoles for 3 central & southern mountains as the blue agave • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Sparkling Water 2 Topo Chico Veggie or Meat 5 TAMALES Filtered Water Complimentary We are currently offering puerco en salsa verde, pollo mole, Sparkling upon request or seasonal veggie. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • DESSERTS BURRO or Naked on Plate Meat 12 I Carne Asada/Birria 14 I Seafood 15 Two Mini Churros 5 Select one of the meats from the taco section Freshy fried dough pastries covered in cinnamon sugar and Please Pick a salsa for your burrito served with cinnamon cream sauce. 05/03/21 Mexican rice, pinto beans, pico, onions, tomatoes, cilantro, baby romaine, crema agria and queso Oaxaca, and your salsa choice rolled in a classic flour tortilla. Try it naked – gluten free. Add avocado, nopal-cactus or house pickled jalapeños to any burro 2 I Add Guacamole • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • All items are made from TORTA 13 scratch using indigenous Barbacoa, chorizo, pinto beans, crema, grilled onions, Mexican herbs & spices. guacamole, & jalapeños in pan bolillo. Con papitas We Are Excited to Share With You Our with the Aztecs and Purepecha people in our Mexico, like our native Acumbaro, Ancestral Nixtamal Tortillas native Michoacán, and is still used this very Michoacán. And now...here at Nico’s! is tradition is an important piece of our day by our mothers, grandmothers, and tios Mexican heritage, and something we have in Acumbaro. Tia Carmela been working on bringing to Nico’s for several e process involves soaking native heirloom rn making blue co years. Our family’s indigenous roots run corn overnight in limestone water, washing it, s ixtamal tortilla through the very heart of Michoacán, MX, and then wet grinding it into masa. By taking N Tlazazaka, where native, heirloom corn is still grown in the extra time to soak and cook the corn, we in acán, MX. all it’s glory. is corn is then made into masa bring out more flavors, aromas, and improve Micho by our elders. A very ancient and sacred the nutrition profile. It also frees up Vitamin process in our culture. B3 and makes it a more wholesome food. What is Nixtamal? By using heirloom corn from “milpas” in Nixtamalization is an ancient process discov - Mexico, you are getting a tortilla process that ered and used by indigenous people in central is hard to find anywhere in the world. But that and southern Mexico. In fact, it originated still exists in some indigenous communities in.
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