Ticuchi is a cheffy restaurant that could pass as a vibey cocktail bar. The cooler-than-you atmosphere begins with an open look into the kitchen at the entrance. Plantains hanging, fresh tortillas on the comal. As you step inside, it’s moody and dark, small tables and low seats, candle lit to add to the intimacy, a sleek bar in the center, and a striking plant-adorned skylight drawing the eyes in and up.

As much as the atmosphere contributes to the experience, the incredible food and drinks will make you wish the tables offered a tad more surface area. The space, formerly occupied by its sibling Pujol, carries on the refined culinary reputation. The focus is on Oaxacan cuisine, corn shines in the dishes as agave shines in the cocktails and extensive list of mezcals. The food is plant-forward, small to medium plates that are snackable and sharable, and features masa in many forms. Y para un final feliz, don’t forget to save room for dessert.