"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