Ticuchi

Ticuchi (which means “bat” in Toltec) may seem like a strange name for a restaurant. However, as you step into the cozy, dimly lit, cave-like dining area of Enrique Olvera’s latest outpost in Polanco, the name will start to make more sense. Hidden on a corner in the trendy Polanco neighborhood, the restaurant is easy to miss and difficult to leave. The excitement of the central bar is balance by the  surrounding booths and tables which make for an intimate gathering spot for groups of friends and couples. To the back of the restaurant, greenery hangs low from a skylight, the centerpiece of the main dining area. A mix of ‘80s classics and Mexican covers mingles with the buzz of conversation (which increases through the night) and the sound of bartenders shaking cocktail orders. 

The cocktail selection is stellar, but the star of the show is the seasonal à la carte menu which consists of Oaxacan classics, prepared with a gastronomic spin and, of course, Olvera’s famous knack for spices and seasoning shines through in all of the dishes. The menu is primarily pescatarian- and vegetarian-focused, with dishes like Tlacoyo de Requesón (a type of soft bread patty made from corn masa that has been stuffed with cheese) filled with mushrooms and the Taco de Pulpo (Octopus Taco) with a base of hummus and curry.T icuchi is especially known for their tamales and their extensive list of mezcales; however, no matter what you order, each plate is an explosion of flavors, tastes and textures, and will leave you wanting more. 

It is suggested to book ahead as the restaurant does book out. Additionally, it is worth noting that the restaurant is more of a lounge, and seating is mostly on sofas in front of low tables. 

Tip: The restaurant also has a small window facing the street