4 /5 Adam Rosenberg: If there’s one thing Nido’s Backyard excels in, it’s their backyard, where all of the dining tables are spread across a sprawling area shaded from the Cali sun by all sorts and sizes of umbrellas. It’s a colorful outdoor environment that encourages you to enjoy the warm weather as you wait for your meal and linger in the cool evening long after you’ve finished your food. The service was excellent—our waiter was friendly and helpful in terms of providing a wealth of information about the dishes and their ingredients. My wife and I started with the Papas Pasadas from the ‘Small Bites’ section of the menu. These were lightly fried Yukon potatoes that packed a flavorful, smokey punch each time you bit into one. Knowing that I was plant-based, our waiter offered to swap out the kefir crema for cashew crema. This dish was definitely addictive. For entrees, I had the vegan version of the Quesadilla de Calabacitas y Flor de Calabaza—a lightly cooked corn tortilla folded over a mixture of seasonal veggies and served with a side of a zesty, salsa roja. I also had the Verduras Rostizatas taco plate—two uncooked corn tortillas filled with roasted veggies, including beats and eggplant, each topped with a generous slice of avocado and a sprinkling of fresh pumpkin seeds, with a side of refried black beans and rice. My wife had the Carne Asada taco plate—grilled steak, pico de Gallo, and caramelized onions—which she enjoyed. Although not the quality of truly authentic Mexican cuisine, Nido’s offerings were innovative and tasty.
