Wednesday, August 19, 2015

Vicki's Nico's Super Fries

During the many years we lived in Tucson, one of the things we most enjoyed was the amazing Pima library system (really just I did :)), the cost of living, but mostly the variety of things to do and places to eat.  I am definitely a city girl at heart, and although Tucson isn't my favorite city ever, I loved living there.  Aaron not so much...:)  Anyway, they had a chain of shops there called Nico's Taco Shop, and we loved it.  They had these super fries that Aaron and I would split, and it was delicious.  We started going there while we were without kids, and continued going after both of our first two.  The boys loved their beans and rice.  Anyway, we don't have a Nico's here, so I decided to recreate the recipe.
One of the important things is the amount of cheese used.  I always love cheese, but for these, there doesn't need to be too much cheese.  Aaron and I both felt like this was a really good take on one of our favorite take-out foods, we gave it a perfect 10, and so did Owen, and Noah gave it a 9.  Each serving, for 5 servings, was 583, but that includes LOTS of steak.  Here's the easy recipe

Pico de Gallo:

3 Roma tomatoes (or a little less), chopped
1/2 large jalapeno, seeded and ribs removed, chopped
1/2 yellow onion, chopped
1/2 lime, juiced
2 T chopped cilantro


1/4 recipe Pico de Gallo
2 Haas avocados


1/4 c tequila (or a balsamic vinegar and some soy sauce might be good too if you don't use alcohol)
1 lime, juiced
dash of coriander
2 garlic cloves, smashed and chopped
1/2 large jalapeno, diced
1/4 c olive oil
1.5 lbs flank steak, trimmed of fat and seasoned

Fries-homemade or storebought
sour cream
1/2 c Mexican cheese

Mix together the ingredients for the pico and stir well, being sure to be generous with the salt.  Set in the refrigerator until ready to use.
Mix together the tequila, lime, coriander, garlic jalapeno and salt.  Drizzle in the olive oil, then pour over the flank steak.  Let marinate in the fridge for a few hours.
When ready to prepare, cook the fries either in the oven, or if frying your own, in oil.  Mix together the guacamole, then portion the fries onto five plates.  Top each fry portion with cheese, then top with steak.  Serve with sour cream, guacamole, and pico de gallo.  


  1. That sounds very familiar to a dish we had here in Oregon at a Peruvian restaurant. It was called Lomo Saltado and it had meat and toppings all on top of fries. Kind of like nachos with fries instead of chips. We really liked it. We later asked a friend of ours, who is Peruvian, if that is a typical dish in Peru and she said it is very much a favorite of Peruvians.

  2. This does sound good, really good. Love mom