Ticuchi

"Ticuchi is dark—as in very dark—and while that’ll make the experience feel sexy and mysterious, the real appeal here is the food. There’s a heavy vegetarian focus, and corn is the star (the people making fresh tortillas in the front kitchen should clue you in). The menu changes often, but it consistently includes impressive small plates like their outstanding tamal de esquite. They also have excellent mezcals on the drink menu, but our favorite cocktail is the tequila-based Silver Rush with fermented honey, lemon, and bee pollen." - guillaume guevara

"Ticuchi is dark—as in very dark—and while that’ll make the experience feel sexy and mysterious, the real appeal here is the food. There’s a heavy vegetarian focus, and corn is the star (the people making fresh tortillas in the front kitchen should clue you in). The menu changes often, but it consistently includes impressive small plates like their outstanding tamal de esquite. They also have excellent mezcals on the drink menu, but our favorite cocktail is the tequila-based Silver Rush with fermented honey, lemon, and bee pollen. " - guillaume guevara

"Ticuchi is one of the most dramatically lit bars in Mexico City, but not in the it’s-actually-pitch-black-in-here speakeasy kind of way. Instead of tiny votives, the primary light source is a huge skylight that shines down on a bunch of potted plants. They have some excellent artisanal mezcals on the drink menu, but our favorite cocktail is actually the tequila-based Silver Rush with fermented honey, lemon, and bee pollen. Chefs prepare a mostly vegetarian, corn-focused food menu in an open kitchen you can see from the street." - guillaume guevara

"At Ticuchi, Enrique Olvera's casual temple to Mexican snacks and agave-based drinks, an abbreviated menu is dominated by vegetables with a Oaxacan bent. There's lots of bitsy stuff to eat, including a sprinkling of insects, guacamole, little tostadas, and tamales. Try the al pastor tacos, where axiote-rubbed pineapple stands in for pork, or the “barbacoa,” here made from seared mushrooms. Agave is the focus on the drinks front, and the list is vast, from tequila to mezcal, to lesser-known regional distillates like bacanora and sotol—you can sip rare spirits straight or try them in interesting, balanced house cocktails. It's all young, hip couples on dates, clusters of friends meeting for birthday drinks, and a smattering of tourists—we are in upscale Polanco, after all." - Susannah Rigg, Scarlett Lindeman

"Ticuchi is one of the most dramatically lit bars in Mexico City, but not in the it’s-actually-pitch-black-in-here speakeasy kind of way. Instead of tiny votives, the primary light source is a huge skylight that shines down on a bunch of potted plants. They have some excellent artisanal mezcals on the drink menu, but our favorite cocktail is actually the tequila-based Silver Rush with fermented honey, lemon, and bee pollen. Chefs prepare a mostly vegetarian, corn-focused food menu in an open kitchen you can see from the street." - Guillaume Guevara