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Mexico City

TICUCHI

BEST NEW BISTRO

TICUCHI

SHORTLISTED BY BISTRONAUT #10

WHO
Opened by Mexico’s undoubtedly most famous chef, Enrique Olvera, he’s opened his new spot Ticuchi (bat in Spanish) with partner Gonzalo Gout and chef Luis Arrellano, just a few of the many young talents in his restaurant galaxy.

FOOD
The food and drinks menu is focused around agave from Oaxaca (think Mezcal) and pescatarian-only food (almost all dishes are vegetarian and a few include seafood). This is upgraded bar food at the very best. Among the veggie-forward small plates:
- Extremely flavorful and surprising Chintextle de Chapulin (Oaxacan salsa with grasshoppers) served with crunchy tostadas and fresh herbs - $120
- Melt-in-your-mouth tomato tamale with goat cheese and basil (surpisingly Italian leaning) - $140
- Refreshing coconut aguachile - $195
- And better than the real thing corn barbacoa with fried and sautéed mushrooms, salsa verde and warm homemade corn tortillas (with corn from Enrique’s mill Molino El Pujol) - $240

DRINKS
A lengthy selection of mezcals and insanely good cocktails. Try one of their many margaritas (like the one featuring Tapatio 110, Giffards Triple Sec, Combier and Lemon - $180) or one of the more original creations like the Not Pimm’s Cup with Amaro and Ancho Chili Liqueur - $195)

DECOR
The décor is stunning and impressive from the outside in. When you walk up on the quiet Polanco street the kitchen is entirely open and you can observe the many chefs quietly working in the kitchen. Once inside, you’re bathed in the cool blackness of a bat cave (the walls, bar, chairs, booths, bathroom, ceiling, anything you can name is black), the only light coming in is over the bar area and through a skylight with hanging plants. Time stops.

NOISE
Quiet (but not weirdly so) which is a nice change of pace when dining in a bar

SEATING
The restaurant is made up of three different dining spaces, the stools around the center bar, booths which run along the bar area, and then a larger seating area with low tables sprinkled about. We chose the bar, which is (always!) the best spot.

VIBE
Fun! The booths are packed with groups of friends out for drinks while the low tables were populated mostly by couples on (good) dates.

RESTROOMS
Like everything else here, the restrooms were black and sleek.

SERVICE
The friendly, helpful staff (both in the kitchen and in the dining room) is made up almost exclusively of Enrique’s crew who have followed him around the globe from Pujol to Atla and back.

WOULD RECOMMEND
For all your vegetarian friends with al pastor cravings. For cocktail fanatics. For the Pujol worshippers.

WHO
Opened by Mexico’s undoubtedly most famous chef, Enrique Olvera, he’s opened his new spot Ticuchi (bat in Spanish) with partner Gonzalo Gout and chef Luis Arrellano, just a few of the many young talents in his restaurant galaxy.

FOOD
The food and drinks menu is focused around agave from Oaxaca (think Mezcal) and pescatarian-only food (almost all dishes are vegetarian and a few include seafood). This is upgraded bar food at the very best. Among the veggie-forward small plates:
- Extremely flavorful and surprising Chintextle de Chapulin (Oaxacan salsa with grasshoppers) served with crunchy tostadas and fresh herbs - $120
- Melt-in-your-mouth tomato tamale with goat cheese and basil (surpisingly Italian leaning) - $140
- Refreshing coconut aguachile - $195
- And better than the real thing corn barbacoa with fried and sautéed mushrooms, salsa verde and warm homemade corn tortillas (with corn from Enrique’s mill Molino El Pujol) - $240

DRINKS
A lengthy selection of mezcals and insanely good cocktails. Try one of their many margaritas (like the one featuring Tapatio 110, Giffards Triple Sec, Combier and Lemon - $180) or one of the more original creations like the Not Pimm’s Cup with Amaro and Ancho Chili Liqueur - $195)

DECOR
The décor is stunning and impressive from the outside in. When you walk up on the quiet Polanco street the kitchen is entirely open and you can observe the many chefs quietly working in the kitchen. Once inside, you’re bathed in the cool blackness of a bat cave (the walls, bar, chairs, booths, bathroom, ceiling, anything you can name is black), the only light coming in is over the bar area and through a skylight with hanging plants. Time stops.

NOISE
Quiet (but not weirdly so) which is a nice change of pace when dining in a bar

SEATING
The restaurant is made up of three different dining spaces, the stools around the center bar, booths which run along the bar area, and then a larger seating area with low tables sprinkled about. We chose the bar, which is (always!) the best spot.

VIBE
Fun! The booths are packed with groups of friends out for drinks while the low tables were populated mostly by couples on (good) dates.

RESTROOMS
Like everything else here, the restrooms were black and sleek.

SERVICE
The friendly, helpful staff (both in the kitchen and in the dining room) is made up almost exclusively of Enrique’s crew who have followed him around the globe from Pujol to Atla and back.

WOULD RECOMMEND
For all your vegetarian friends with al pastor cravings. For cocktail fanatics. For the Pujol worshippers.

TEAM

Enrique Olvera, Gonzalo Gout and Luis Arellano

OPENING DAYS

From 6:30 to 9:30pm. Closed Sunday and Monday.

RESERVATIONS

By phone or via Open Table Mexico.

Mexico City Shortlist

Enrique Olvera, Luis Arellano & Gonzalo Gout

WHAT?
Opened by Mexico’s undoubtedly most famous chef, he’s turned this new spot over to the many young talents in his restaurant galaxy with a food and drinks menu focused around agave (think Mezcal) and pescatarian-only food (almost all dishes are vegetarian and a few include seafood).

WHO?
Owner Enrique Olvera along with partner Gonzalo Gout and chef Luis Arellano.

WHY?
Because it could have been just another late-night bar, with tired cocktails, a soundtrack de mierda, modern decor designed by a lazy pupil of a great master, and tapas to sponge up the undesirable effects of one too many drinks. Yet it’s just the opposite: a late-night bar, absolutely, but one with insanely stylish cocktails, Yet it’s just the opposite: a late-night bar, absolutely, but one with insanely stylish cocktails, a spectacular kitchen open onto the street that never takes any shortcuts, and scintillating tapas fallen from the starry Mexican night.

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