Unearth The Voyage
When a neighborhood spot racks up 4.8 stars from nearly 1,500 reviews, you lean in and pay attention. Nico’s Restaurant in Salt Lake City has earned that kind of loyalty by cooking honest, soulful Mexican food at prices that make weekly visits feel easy.
The tortillas are warm, the salsa is bright, and the flavors hit with comforting depth from the first bite. Ready to find out which dishes locals keep coming back for before the doors close at 8 PM?
Signature Carne Asada Plate
The carne asada at Nico’s arrives with a char that catches the light, sending up a smoky whisper you smell before it lands on the table. Thin-sliced steak, kissed by the grill, stays tender and juicy, with a citrus-garlic marinade that wakes up every bite.
Scoop some onto a warm tortilla, add pico, and you will understand why regulars build their week around this plate.
Rice comes fluffy, beans creamy, and the balance makes the meal feel complete without weighing you down. A squeeze of lime nudges the flavors forward just enough to keep you reaching back for more.
Bring a friend, because you will want to compare notes on texture, heat, and that lingering char you will chase to the last tortilla.
This is not fussy food, just honest technique and quality. Service is quick, friendly, and attentive without hovering.
When 8 PM approaches, the last plates still taste like they came off the grill for you alone, which is exactly how it should be.
Street Tacos Trio
The street tacos at Nico’s hit that sweet spot where simplicity becomes revelation. Corn tortillas arrive soft and fragrant, ready to cradle your choice of al pastor, carne asada, or pollo.
A dusting of cilantro and onions, a quick squeeze of lime, and suddenly the whole table goes quiet.
Al pastor leans gently sweet and savory, with just enough pineapple brightness to keep things moving. The asada shows off smoke and salt, while the chicken stays moist and well seasoned.
Add salsa roja for a warm hum or salsa verde when you want something vivid and herbal without losing the meat’s voice.
Order the trio to sample the spectrum, then build your favorite for next time, because there will be a next time. It is an affordable, fast option that still feels crafted, not rushed.
You leave with that street-corner satisfaction, no plane ticket required.
Green Chile Chicken Enchiladas
Nico’s green chile chicken enchiladas are the comfort dish you keep promising to share, then accidentally finish. Corn tortillas cradle tender shredded chicken, tucked under a blanket of tangy tomatillo salsa and melted cheese.
Each forkful brings warmth, brightness, and a mild heat that lingers like a friendly conversation.
The sauce is the star, layered and lively, not just spicy for the sake of it. Creamy beans and fluffy rice pull the plate together, giving you a rhythm of bite, sip, and smile.
A drizzle of crema tames the edges without dimming the flavors you came here to find.
It is easy to see why locals recommend this to first-timers. The portion satisfies without tipping into heavy, and the price stays gentle.
If it is a chilly Salt Lake evening, this is the dish that feels like a hug you can taste.
Breakfast Burrito All Day
The all-day breakfast burrito at Nico’s has a devoted following for good reason. Fluffy eggs, golden potatoes, and crumbled chorizo huddle inside a warm flour tortilla, with just enough cheese to hold the team together.
It is the kind of handheld comfort that fuels workdays and weekend hikes alike.
Order it smothered for a fork-and-knife situation or keep it simple with salsa on the side. The chorizo carries smoky spice without steamrolling the eggs, and those potatoes add a satisfying bite.
You will find yourself planning your next visit before the last corner disappears.
Portions are generous, prices friendly, and the flavor stays consistent from open to close. If you need something fast that still tastes intentional, this burrito delivers.
It is breakfast, lunch, and that late afternoon pick-me-up all rolled into one.
Housemade Tamales
Nico’s tamales taste like care and patience, wrapped in corn husks and unwrapped with a little ceremony at the table. The masa is moist and fragrant, supporting fillings that actually shine.
Red chile pork offers slow warmth and depth, while chicken verde keeps things bright and herbaceous.
You can taste the handwork in every bite, from the texture of the masa to the balance of chile and salt. A streak of salsa and a touch of crema round out the experience without crowding it.
These tamales do not shout, they speak calmly and confidently.
Pair them with rice and beans if you want a fuller meal, or order a few alongside tacos to build your own sampler. Either way, you will feel like you discovered a little pocket of tradition on North Temple.
That is what keeps locals returning and bringing friends.
Al Pastor Plate
The al pastor at Nico’s hits the table with a sunset hue and caramelized edges that promise flavor. Pineapple notes peek through, never cloying, just enough to lift the savory pork.
Fold a piece into a tortilla with onions and cilantro and the balance becomes obvious and addictive.
Rice and beans keep pace, giving you room to pause between bites. The meat stays tender, the seasoning confident, and the portion generous for the price.
A squeeze of lime ties it all together and invites a second plate you will pretend to share.
Locals often debate whether to order this as tacos or as a full plate, but there is no wrong answer. If you like a little sweetness paired with smoke and spice, this is your lane.
Expect to leave satisfied and already plotting a return visit.
Chicken Tinga Tostadas
Crunch meets comfort on Nico’s chicken tinga tostadas. The base stays sturdy, giving each bite a satisfying snap before the saucy chicken settles in.
Tinga brings chipotle warmth and tomato richness, balanced with crisp lettuce and cool crema.
Avocado adds a buttery note, queso fresco sprinkles light salinity, and the salsa on the side turns the flavor dial as high as you like. It is a dish that feels fresh, layered, and surprisingly filling.
You will find it easy to share, though finishing the plate solo is equally tempting.
These tostadas shine when you want something lively but not heavy. Order them for a quick lunch or as a start to a longer meal.
Either way, they deliver texture, color, and that friendly Nico’s welcome you can taste.
Sizzling Fajitas
When the fajitas arrive at Nico’s, the sizzle turns heads and the aroma follows. Strips of steak mingle with peppers and onions, picking up a gentle char that sings through each bite.
Build your own with warm tortillas, a scoop of guacamole, and a spoonful of pico.
The textures line up beautifully, from tender meat to crisp vegetables. Guacamole folds in richness without heavy distraction, while sour cream cools the edges.
It is a lively, hands-on plate that invites conversation and a little friendly negotiation over the last tortilla.
Portions are generous enough to share, and the value lands squarely in the local-favorite zone. If you want a dish that feels celebratory on a Tuesday, this is it.
Just be ready for a table-side chorus of sizzling approval.
Pozole Rojo Bowl
Nico’s pozole rojo delivers a steady, soul-warming beat. Hominy pops with gentle chew, swimming in a red chile broth that feels deep but approachable.
Shredded pork enriches the bowl without overwhelming the clean corn flavor at the center.
Garnishes make it yours: crisp radish, shredded cabbage, lime, and oregano. Each addition tweaks the experience, from sharper crunch to fragrant lift.
Take a sip, then a spoonful, and you will feel that familiar calm settle in.
It is the kind of soup that anchors a winter afternoon or resets a long week. Paired with tortillas or chips, the bowl becomes a full meal at a friendly price.
Locals swear by it when the temperatures drop, and they are not wrong.
Chile Verde Pork Plate
The chile verde pork at Nico’s is a quiet marvel. Tomatillo brightness spins around tender chunks of pork, giving you heat that taps rather than shouts.
Every bite feels balanced, with acidity playing counterpoint to savory depth.
Spoon it onto a tortilla and the flavors widen, especially with a touch of cilantro and a squeeze of lime. Rice and beans provide the steady bassline, letting the verde stay front and center.
It is the dish you recommend to friends who want bold without bluster.
Service stays quick, and the plate arrives hot even during busy stretches. By the end, you will be chasing the last streaks of sauce with your final tortilla.
That is when you know you chose well.
Fish Tacos Baja Style
Nico’s Baja style fish tacos brighten the table with crisp texture and coastal freshness. Lightly battered fish stays flaky inside, leaning into the crunch of cabbage slaw.
Crema and pico tie it together, offering coolness and acidity that keep each bite lively.
These tacos are a great pick when you want something lighter but still satisfying. The tortillas hold up, the seasoning stays gentle, and the lime wedge is your best friend.
Add salsa if you want extra kick, though the balance works beautifully as is.
It is easy to polish off the plate without feeling weighed down. For a quick lunch, pair with a side of beans and you are set.
Locals love them on sunny afternoons, and you will see why after the first bite.
Quesabirria With Consomé
Quesabirria at Nico’s is a full sensory moment. Griddled tortillas carry melty cheese and slow braised beef that pulls apart with the gentlest tug.
The consome arrives steaming, aromatic, and ready to turn every dip into a small celebration.
Onions and cilantro sharpen the edges, while lime keeps the richness in check. The tortillas pick up a slight crisp that contrasts beautifully with the tender meat.
You will find it hard not to pause between bites just to nod in appreciation.
It is indulgent without going overboard, and the portion feels fair for the price. If you are chasing internet famous comfort but want it from a humble, skilled kitchen, this is your move.
Bring napkins and a good appetite.
Carne Asada Fries
Nico’s carne asada fries answer the call when only bold comfort will do. Crisp fries become a canvas for chopped steak, gooey cheese, and cool scoops of guacamole.
Pico and sour cream play texture and temperature off each other in every forkful.
This is shareable food that still rewards solitary focus. The asada adds real flavor, not just heft, so the dish never slips into monotony.
Add a side of salsa to keep things moving, especially if you like a small spark of heat.
It is a late afternoon rally, a game night plate, or a split-with-friends starter. Value stays strong, portion generous, and satisfaction high.
If you wanted a crowd pleaser, you just found it on North Temple.
Chicken Mole Plate
The mole at Nico’s whispers of time and tradition. Dark, velvety, and layered, it coats tender chicken with notes of chile, cocoa, and warm spice.
Each bite reveals a little more complexity, like a story told slowly and well.
Sesame seeds add a gentle nutty lift, while rice and beans offer calm between deeper spoonfuls. Tortillas turn the plate into a wrap-as-you-go experience, letting you control each ratio.
It is rich, yes, but balanced enough to keep you engaged until the last bite.
For diners curious about classic sauces, this is a graceful introduction. Locals recommend it when you want something celebratory without being flashy.
You will leave satisfied and perhaps a little proud of your excellent taste.
Chile Relleno
Nico’s chile relleno is comfort with a gentle flourish. A roasted poblano gets filled with soft cheese, then battered and fried to a delicate crunch.
Ranchero sauce brings tomato brightness and mild heat that frames the pepper rather than hiding it.
The interior stays silky, the exterior stays crisp, and the whole plate feels thoughtfully balanced. Rice and beans complete the classic trio without stealing attention.
Add a squeeze of lime to perk up the sauce if you like a little extra lift.
It is a satisfying vegetarian option that never feels like an afterthought. You will find yourself slicing carefully to keep the structure intact until the final bite.
At Nico’s, restraint and technique make this humble dish shine.
House Salsas and Chips
Start smart with chips and salsa at Nico’s, because the salsas tell you everything about the kitchen. The roja leans warm and savory, while the verde arrives bright and herb forward.
Both cling nicely to warm chips that arrive crisp and lightly salted.
Use them as a preview of how to dress your mains. A dash of verde on tacos lifts the citrus notes, while roja adds depth to carne asada.
Neither overwhelms, both enhance, and you will want refills before your plates touch down.
It is a simple pleasure done right, priced gently, and perfect for sharing. When locals say the flavor starts here, they mean it.
Pace yourself, because the basket disappears faster than you think.
