Nada’s Revamped Menus Feature Herby-Fresh Dishes
Twelve years and four new locations after opening its first restaurant in downtown Cincinnati, Nada has more than proven itself to be a mainstay for Mexican-inspired eats. Now, after a little inspiration from other branches of the chain, the tried-and-true taco joint has rolled out a fresh new menu.
You’ll still find plenty of limes in Nada’s kitchen, but acid-forward recipes are taking a backseat to make room for dishes with herbaceous twists, like rosemary-marinated chicken and delicious dill-garnished lobster rolls wrapped in a bibb lettuce blanket.
The revamped taco menu features brand new options as well as updated old favorites, including herb-marinated grilled mahi with corn relish and lime crema; caramelized cauliflower with mild goat cheese and crunchy marcona almonds; crispy, salty kale and cremini mushrooms with red mole; carne asada topped with charred tomato salsa, crema and pickled Fresno chilies; and Nada’s rendition of al pastor with chili-marinated pork and sweet, pickled pineapple.
Other welcome additions include a Greek saganaki-inspired quesadilla with a bright lemon zest and a crispy cheese skirt, served with scallion crema and just-spicy-enough kreeper salsa; and smoky grilled street corn that embodies everything good about an elote, minus the cob.
If you were fiercely loyal to a particular Nada dish only now to find it booted from the menu, don’t fret: you’ll likely find your next favorite food in its replacement.
Pair a few tacos with a margarita and some good company, and try your best to save room for dessert.
Nada is located at 600 Walnut St., Downtown. More info eatdrinknada.com/cincinnati.| Photos by Hailey Bollinger