Nicos

Nicos is a Michelin Guide restaurant in Clavería that's been serving traditional Mexican home cooking since the 1950s. Chef Gerardo Vázquez Lugo, who took over from his mother María Elena Lugo, runs a kitchen focused on lesser-known regional recipes and seasonal ingredients from across the country — the kind of cooking rarely found in urban Mexico City.

The sopa de nata (a dry cream soup) is a longstanding signature. Other standouts include rabbit in cacao and chile sauce, mole almendrado, and pork ribs. The restaurant also runs special programs like a recent tamale series highlighting regional styles from around the country. Breakfast and lunch are both popular, with dishes like seasonal egg preparations, chilaquiles, and enchiladas on the morning menu.

Reservations are recommended, especially on weekends when the place fills up. Servers know the menu well and can walk you through the origins of each dish.