Chapulines are a prized Oaxacan ingredient, and here they're fried until crispy and scattered over a bright, fresh salsa. The textural contrast between soft salsa and crunchy grasshoppers is intentional and works. This is a signature dish that announces Ticuchi's commitment to Oaxacan tradition.
Tips from diners
This dish is not for the squeamish, but the grasshoppers taste nutty and add protein and texture. Very Oaxacan.
A study in corn preparation. The tamale is delicate and buttery, the esquite (fresh corn with chili and lime) provides brightness and crunch. Multiple reviewers call this the standout dish on the menu — proof that vegetables prepared with care can be as compelling as any protein.
Tips from diners
This is why Ticuchi works as a vegetarian restaurant in a city obsessed with meat. Vegetables prepared like this are complete dishes.
Pechuga traditionally means a spirit distilled with fruit and aromatics — here it's Ticuchi's custom expression. The balance between spirit intensity and the subtlety of added ingredients shows serious cocktail knowledge. This is the gateway to understanding what mezcal can be.
Tips from diners
If you're new to mezcal, start with this cocktail. It's strong but balanced, showing the spirit's character without being austere.
A modern interpretation of ceviche using coconut milk instead of citric acid to 'cook' the fish. The result is creamy and sweet, balanced by lime and fresh chili. This is the pescatarian direction Ticuchi takes — thoughtful, refined, and surprising.
Tips from diners
This isn't traditional ceviche — it's a reinterpretation. If you're open to experimentation, it's revelatory.
Taking the structure of a barbacoa but building it from corn creates something entirely new. The mushrooms provide umami and textural contrast. This is vegetarian fine dining that doesn't apologize for being vegetarian.
Tips from diners
Ask the server to explain the cooking method — the barbacoa-inspired preparation is worth understanding.
Chef Enrique Olvera's agave and mezcal bar, Ticuchi occupies a bat-cave aesthetic in Polanco (the name means 'bat' in Zapotec). The menu focuses on vegetarian and pescatarian takes on Oaxacan cuisine, with corn as the star ingredient. Over 100 carefully curated mezcals and rare agave spirits from across Mexico back up the food program. This is fine dining's answer to a mezcal bar — serious spirit education paired with equally serious food.
The mezcal menu is serious — over 100 selections from small-batch producers across Mexico. Ask the bartender for a spirit-forward recommendation based on your taste preferences rather than ordering randomly.
Open Wed-Sat from 5 PM. This is evening-only, cocktail-driven. Come hungry and budget 2-3 hours for a proper meal with spirit pairings.
Located on a quieter stretch of Polanco, the bat-cave aesthetic (charcoal, dark wood, mystical) creates an entirely different vibe from Polanco's luxury shopping. Reservations recommended.
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