SMOKY AND SPICY
On my recent trip to Nizuc, I was wowed by the cactus garden, elegantly tiled floors, pendant lamps shaped like vases and a seemingly endless shiny blonde wood bar. The dining room has tables so well-spaced that you are at least six feet from the next table – but the magic happens in the kitchen. The chefs have a penchant for both smoky and spicy flavors, making everything they create come complete with a kick.
Executive Chef Maria Lopez is a walking book of knowledge of every type of Latin cuisine, some that are totally new to me! It’s no wonder that her dishes are so dazzling – she cut her teeth in some very elite restaurants. She tells New York Lifestyles Magazine (NYLM) in an exclusive interview, “One of the high points of my involvement with Nizuc has been the opportunity to bring my coastal-Sinaloan roots into the spotlight, allowing me to combine traditional Mexican flavors with a contemporary approach in New York City. Prior to joining Nizuc, I had the privilege of working at La Trajinera at Hotel Xcaret in the Riviera Maya, a five-diamond restaurant, where I specialized in Asian and coastal cuisines. My culinary journey began in my hometown of Sinaloa, where I started at just 19, making my mark in a prestigious local restaurant. These experiences have shaped my approach to cooking, blending my heritage with the diverse influences I’ve encountered throughout my career.”
On my visit, I fell in love with several dishes but the standouts were the huge Nizuc Cactus Salad featuring Hudson Harvest mixed greens, pea tendrils, crispy quinoa, avocado chunks, pickled cactus and a homemade citrus vinaigrette that is mild enough to let the other ingredients do the talking. I dare one person to eat the whole thing! I loved it but could not finish it due to its size and when I ate the leftovers the next day, not a piece of lettuce was wilted – this salad tasted as good as the night before!
The Rib Eye Gringa Tacos are in the top five most popular items with Nizuc customers and it’s no wonder — it’s rare that a taco will ever have ultra tender prime rib eye that melts in your mouth! This is a meat taco lover’s dream. The thinly sliced steak lies on a house made caramel flour tortilla and is topped with queso chihuahua and salsa taquera — it’s a divine symphony of creamy, tangy, smoky and meaty flavors!
Mole lovers need to try the Pollo Con Mole made with a Yellow Bell Farm half chicken (all white meat) sitting in mole rojo and topped with verdolaga salad. The mole has a subtle chocolate taste and this rustic dish includes chicken feet that can be removed if you are squeamish. (The wait staff will ask you your preference about the feet, LOL!)
There are only a few desserts to choose from, but they are legendary at this point — and they are all big enough for two to share. First up, the Coconut Flan is simply a rich coconut egg custard sitting in caramel sauce and it’s pretty much true to the classic recipe. The Tiranizuc is the resto’s take on tiramisu, made with tres leches cake, coffee cream and cocoa powder—the name Nizuc is stenciled on the top in cocoa for a dramatic effect! The Helado De Fior De Late features milk flower ice cream, berries and Maria’s signature “cookies crumble.” The final dessert is Natilla De Chocolate, which I call “the rich Mexican cousin of chocolate mousse.” It’s highly addicting and is actually chocolate abuelita custard topped with cajeta berries and “Maria’s cookies crumble.”
CHEF’S TOP PICKS
We asked Chef Maria what her favorites are and she responded, “ I love the Pescado a Las Brazas with salsa tatemada—it’s light yet flavorful, and the freshness of the fish really shines through. The Tuna Tostada is also one of my favorites. It’s a perfect combination of crisp, fresh, and tangy, and it’s been a huge hit with our guests as well. Another fan favorite is the Pollo Con Mole—the richness of the mole paired with tender chicken creates a beautiful balance of flavors. Our guests can’t get enough of that dish. It’s a great way to experience the depth of traditional Mexican flavors with a modern presentation.”
LOOKING TO THE FUTURE
Coming soon, Nizuc will be offering more than just amazing Latin food and libations. Chef Maria states, “We are launching a new Supper Club series that blends dining with nightlife. It’s a hybrid of a dinner party and a restaurant, creating an energetic vibe where guests can enjoy great food and drinks, then stay for music and dancing. Every Sunday, we’re featuring the incredible, high-energy DJ Eva Vos for our Party Brunch, bringing a mix of culinary and entertainment experiences. We’re excited about the lineup for Fridays and Saturdays too, with amazing guest DJs and resident artists.”
CREATIVITY AND EXPLORATION
The key to the success of Nizuc according to Chef Maria is very simply put, experimenting in the kitchen. She concludes with a smile, “I absolutely consider myself adventurous in the kitchen. The kitchen at Nizuc is a space for creativity and exploration. While we maintain a foundation of traditional coastal-Mexican flavors, there’s a lot of room for experimenting. We love playing with new ingredients, techniques, and combinations. It’s important to keep things fresh, and we’re always trying new ideas to surprise our guests while staying true to our coastal roots.”
Go to Nizuc with an open mind and an empty stomach, especially if you love seafood. There are amazing fish like Grilled Branzino served whole and topped with a radish salad and salsa and “mash ups” like Gordita de Chicharron which combines corn masa, pork gorditas and dry shrimp topped with both queso and salsa.
For more information on Nizuc, visit nizucnyc.com