Ticuchi Restaurant is one of the most innovative and exclusive gastronomic places in Mexico City. Located in the heart of the exclusive area of Polanco, this unique restaurant bar invites its diners to delve into a unique culinary experience.
It has a unique concept that pays tribute to the gastronomic traditions of Oaxaca. Ticuchi Restaurant has managed to establish itself as one of the most ambitious projects of the famous chef Enrique Olvera.
Its interior design that evokes the atmosphere of a cenote and its careful mixological proposal is the great attraction of the place. In addition, its contemporary menu makes Ticuchi a must-see destination for lovers of avant-garde cuisine in Mexico.
Location of Ticuchi Restaurant
Ticuchi Restaurant is located at number 254 Francisco Petrarca Street. This is in the exclusive area of Polanco in Mexico City. It is very close to the corner formed by Francisco Petrarca and Horacio Streets. As a reference, a few blocks away is the National Museum of Anthropology.
Its privileged location makes it an attractive option for those who want to visit the different tourist places in CDMX. The restaurant is close to Paseo de La Reforma, nearby museums, and the Chapultepec Zoo, among others.
The restaurant occupies the space where the famous Pujol Restaurant, by the same chef Enrique Olvera, was previously located. It was there that Pujol began operations before moving to its current location on Tennyson Street. Therefore, Ticuchi preserves the space that saw the birth of one of the most recognized restaurants of contemporary Mexican cuisine.
Its privileged location makes Ticuchi an ideal place to combine an excellent culinary experience with the discovery of the environment. Polanco is one of the areas with the greatest gastronomic and cultural offerings in Mexico City.
History and Origin of Ticuchi Restaurant
Ticuchi Restaurant was founded by the renowned Mexican chef Enrique Olvera and opened its doors to the public in 2019. The project was born with the idea of creating a contemporary gastronomic concept inspired by the culinary traditions of Oaxaca.
The name Ticuchi comes from Zapotec and refers to a type of wild agave. This is used to make mezcal. In this way, the name itself evokes the spirit of paying tribute to the gastronomic roots of Mexico.
Enrique Olvera is considered one of the most talented chefs in Mexico and his Pujol restaurant has numerous international awards. With Ticuchi he seeks to create a new contemporary gastronomic proposal inspired by his passion for highlighting the authentic flavors of Mexican cuisine.
Chef and Owner of Ticuchi Restaurant
Enrique Olvera is an elite chef who graduated with honors from the Culinary Institute of America. Olvera is internationally recognized for his contributions to elevating Mexican gastronomy through his restaurants. In 2000 he founded his emblematic restaurant Pujol, initially located in the same space where Ticuchi is today.
After more than 15 years of operations, Pujol moved to its current location, leaving that historic place available for Olvera’s new project. In addition to Pujol and Ticuchi, Olvera is the owner of other renowned gastronomic ventures such as the Enrique Olvera Workshop dedicated to culinary research. It also offers banquet service through Enrique Olvera Catering.
His passion for highlighting Mexican cuisine’s traditional flavors and techniques has earned him important awards. An example is the award for Best Restaurant in Mexico and being included in the list of Best Restaurants in the World.
The atmosphere and decoration of Ticuchi Restaurant
One of the great attractions of the Ticuchi Restaurant is its particular atmosphere and decoration, specially designed to immerse the diner in a unique experience. The interior design was carried out by architect Javier Sánchez and seeks to evoke the atmosphere of a cenote or underground cave.
The space is dimly lit and has plants and candles that give it an intimate and elegant touch. The central dome simulating a cenote stands out, as well as a rectangular bar that is the heart of the cocktail area. The tables are arranged around armchairs and stools creating different environments for groups.
The contrast of lights and shadows, the touches of vegetation, the mezcal cava, and the intentional darkness are an excellent combination. Envelops the diner in a multisensory experience that awakens hearing, smell, touch, and taste.
Ticuchi Restaurant and its culinary style
As we have already mentioned, Ticuchi’s culinary style seeks to pay tribute to the gastronomic traditions of Oaxaca. Here contemporary techniques are combined with ingredients and inspiration from the native cuisine of this region.
The idea is to enhance the flavors, textures, and aromas of the main ingredients such as corn, Oaxacan moles, and local products. A distinctive feature is the predominant presence of vegetarian options, with corn and vegetables as the protagonists.
Although inspired by tradition, Ticuchi Restaurant offers an innovative and avant-garde proposal that surprises. You will see combinations such as chintextle with grasshoppers, tomato tamale with goat cheese, or pineapple al pastor tacos. Food critics praise its originality.
Ticuchi Restaurant menu specialties
One of the most acclaimed dishes at Ticuchi is the guacamole with broad beans, wasabi, and taro chips. This original preparation of traditional Mexican guacamole delights with its creative combination of textures and flavors.
Another specialty is chintextle, a thick sauce based on pasilla chili, with a delicate acidic, and smoky touch. This sauce is complemented by the crunch of the grasshoppers. This entry pays tribute to the authentic flavors of Oaxaca.
As for the tacos, the pineapple al pastor ones are the real stars. Roasted pineapple marinated with achiote on nixtamalized tortillas results in an explosion of sweetness, acidity, and spices. Vegan mushroom barbacoa tacos with green sauce are also highly sought after.
To top off the experience, the dessert menu offers alternatives such as the original corn churros with sweet potato filling. Also the nicuatole or the xoconostle, prickly pear and aloe dish with cheese, which delights the palate with its sweetness and creaminess.
Drinks and cocktails at Ticuchi Restaurant
Ticuchi’s beverage offering is distinguished by its wide and careful selection of mezcals, especially from Oaxaca. The cocktail bar is the heart of the restaurant and a space to appreciate the nuances of these spirits.
In the cocktail bar, signature drinks are created that seek to enhance the complexity and flavors of the mezcals used. Their cocktails combine these artisanal spirits with fruits, spices, and other ingredients. In addition to cocktails, Ticuchi prepares an exquisite michelada with Mexican craft beer.
You must try this michelada since it is recognized in the environment as the best michelada available in Mexico City.
Schedules and reservations at Ticuchi Restaurant
Ticuchi Open Monday to Saturday from 6:30 p.m. and closes at 11:30 p.m. The restaurant closes on Sundays. We recommend making a reservation in advance to secure a table, especially on Thursday, Friday, and Saturday nights when there is the greatest demand.
You can make a reservation directly through the restaurant’s website or by phone. While there is no strict dress code, Ticuchi has an elegant atmosphere, so we suggest appropriate clothing.
Despite having reservations, take into account that Ticuchi maintains its bar concept, so they do not assign specific tables. Diners are guided to one of the available tables upon arrival. The busiest times are between 8 pm and 10 pm.
Opinions and criticisms
Ticuchi It has received excellent reviews both for its innovative gastronomic proposal and for its particular atmosphere and aesthetics. Culinary critics praise the way they present their dishes, the atmosphere, and the flavors.
Diners highlight emblematic dishes such as pineapple tacos, and guacamole with wasabi, mole, and corn churros. Many agree that the experience at Ticuchi represents an explosion of unusual and creative flavors.
Some reviews mention that while the food is exceptional, the prices are high in comparison with other restaurants in the area. Likewise, service may be a little slow during peak hours due to high demand. However, this is understandable and is balanced by the friendly and proactive attention of its waiters.
Both experts and diners agree that Ticuchi offers a unique and innovative gastronomic and sensory experience. In this way, it consolidates itself as one of the most original restaurants on the culinary scene in Mexico—a must-see place for lovers of contemporary gourmet food.
Experience the best of contemporary Mexican cuisine
Ticuchi Restaurant has established itself as one of the most innovative gastronomic concepts on the Mexican culinary scene. It brings the essence of traditional Mexican cuisine to cutting-edge culinary creations within an intimate and elegant atmosphere.
Trying specialties such as chintextle with grasshoppers or pineapple al pastor tacos is to delve into an explosive fusion of flavors. The textures and contrasts delight your senses and make you notice how great Mexican food is.
If you are looking for an unforgettable gastronomic experience in Mexico City, a visit to Ticuchi is unmissable. And to complement your trip with the best view of this incredible city, contact us. Is Mexico Helicopter, the most reliable option for helicopter tours in Mexico City?
Live the adventure of flying over the main points of interest of the city aboard our helicopters!
References
https://www.jsa.com.mx/proyectos/ticuchi
https://guiagastronomica.mx/socio/ticuchi/
