Cicatriz serves laid-back brunch and veggie-forward classics, from killer avocado toast to standout fried chicken, plus smooth coffee and no-fuss cocktails.
"When it opened, Cicatriz was one of Mexico City’s first wine bars. And while plenty have shown up around town since, it’s managed to hang onto its shine. Their key lime pie is partly to blame. So is their seasonal pumpkin pie. Plan on ordering more than just sweets from the American menu, though. At breakfast, we especially like the egg and ham sandwich served on a homemade biscuit. Or, if you’re here around lunch or dinner, opt for the equally excellent fried chicken sandwich. This isn’t your typical small-plates lineup, so come hungry and digest with a lap around Plaza Washington after your meal." - guillaume guevara
"When it opened, Cicatriz was one of Mexico City’s first wine bars. And while plenty have shown up around town since, it’s managed to hang onto its shine. Their key lime pie is partly to blame. So is their seasonal pumpkin pie. Plan on ordering more than just sweets from the American menu, though. At breakfast, we especially like the egg and ham sandwich served on a homemade biscuit. Or, if you’re here around lunch or dinner, opt for the equally excellent fried chicken sandwich. This isn’t your typical small-plates lineup, so come hungry and digest with a lap around Plaza Washington after your meal." - Guillaume Guevara
"A brother-sister expat duo has opened this chic slice of Brooklyn in Colonia Juárez, the neighborhood currently angling to be Mexico City’s hippest. No complaints on that account at Cicatriz, whose open, industrial-styled storefront is a forum for several daily moods. No-compromise coffee and a variety of alternative baked goods form the morning agenda; lunch means a major emphasis on locally sourced greens in great salads and roasted iterations; the meatball and fried-chicken sandwich are both major crowd-pleasers as well. After five, it’s time to get your drink on; the bartenders deliver superior, crafted quaffs, but free from all the fuss you’ll see at other haute mixology spots. The earnest, healthful menu is enhanced by an overall vibe of do-it-yourself chic."
"A brother-sister expat duo has opened this chic slice of Brooklyn in Colonia Juárez, the neighborhood currently angling to be Mexico City’s hippest. No complaints on that account at Cicatriz, whose open, industrial-styled storefront is a forum for several daily moods. No-compromise coffee and a variety of alternative baked goods form the morning agenda; lunch means a major emphasis on locally sourced greens in great salads and roasted iterations; the meatball and fried-chicken sandwich are both major crowd-pleasers as well. After five, it’s time to get your drink on; the bartenders deliver superior, crafted quaffs, but free from all the fuss you’ll see at other haute mixology spots. The earnest, healthful menu is enhanced by an overall vibe of do-it-yourself chic."
"GO HERE: for a vegetable-forward menu from expat sister-brother team Scarlett (cicatriz means ”scar”) and Jake Lindeman. Scarlett, a food writer, has immersed herself in Mexican cuisine during her three years in Mexico City, but here she uses local ingredients in dishes she and Jake miss from the States and stints at Andrew Tarlow’s Brooklyn restaurants: avocado toast, roasted carrots, and a massive kale-vegetable salad. The latter is especially welcome in Mexico City, where greens have a tendency to be cooked—or overdressed if they’re not. ORDER THE: “big salad” (tahini-dressed kale, beets, sprouts, egg, and pepitas); spicy roast carrots; and abuela-worthy albondigas (meatballs). At night, get the classic fried chicken sandwich. THE VIBE IS: open and breezy, with soaring ceilings and an upper level that gives a solid view of the artistic, professional, young crowd. The bar turns from coffee shop during the day into humming bar scene at night. PRACTICAL STUFF: Open daily from 9 a.m. to 11 p.m.; closed Tuesdays. Drinks from 5 p.m. on, with a very limited menu after 6 p.m." - Condé Nast
