Travel + Leisure Magazine:
Husband-and-wife team Silvia and Cory McCollow started out by delivering home-cooked meals to publicize their endeavor to go brick-and-mortar, and raised more than $17,000 on Kickstarter to help launch this farm-to-table Mexican restaurant. At Nido, many of the seasonal large and small plates are based on Silvia’s family recipes. Influences span Mexico’s central and Pacific coast, and everything is made in-house daily. At lunchtime, try the cemita, a sandwich typical of Mexico’s Puebla state, pulled chicken and Oaxacan red mole with avocado on a sesame seed roll. Dinner brings dishes like pollo sobado (roasted chipotle-rubbed chicken with sweet potato, cilantro oil, and cinnamon glaze), and chuleta de puerco, a grilled pork chop with spring onion and almond mole.