Known for her home cooking, María Elena Lugo Zermeño opened Nicos in 1957, but the restaurant earned international acclaim when her son Gerardo Vazquez Lugo took over in 2006. The former architect introduced progressive yet traditional Mexican cuisine and historical culinary notes on the menu. One favorite is pork - locally sourced and organic - marinated in chili, brown sugar and chocolate, served with tamalito corn and corn sprouts. Breakfasts are also impressive. You can sample the chef's approach to cooking at his Fonda Mayora in Condesa, but t's worth the trek to the northern suburb if only for its selection of mescals. And mom's still around in the dining room.

nicosmexico.mx

+52 55 5396 7090