Chef Diego Morales brings to his kitchen an avant-garde take on his family roots in Sinaloa and Oaxaca.
For starters, we recommend a taquito de asada (roasted beef taquito), a marlin tetela (seafood tetela), a tlayuda de tasajo (dried beef tlayuda), or a scallop tostada (scallop tostada). For entrees, the must-try is undoubtedly the rib eye in chicatana sauce or the Isthmus-style enmoladas (enmoladas). To finish, delight your palate with a quesillo flan or tejate espuma (a type of foam made with tejate).
From the chinampa of San Gregorio Atlapuco in Xochimilco, the Juchitán market in Oaxaca, and the heavenly Mazatlán, the freshest and most local ingredients arrive to celebrate the feasts at “Bichi.” Sustainable fishing is reflected in the fish and seafood dishes, respecting the seasons and closed seasons.
The space at Bichi is casual and comfortable, its decor completely alluding to these two Mexican states, both paradises of flavor. From breakfast to dinner, Bichi serves the table with excellent service and formidable attention.
In addition to the extensive gastronomic offering, this place holds a secret: its own speakeasy, Ololó, a mixology bar located within Bichi. Its private concept offers one of the best cocktail menus in the city. At the bar, you can enjoy everything from classic drinks to seasonal creations. Secrecy has never been so pleasant.
Source: lideresmexicanos
