The story
Ticuí is a love letter to the cooking of Mexico, written from a kitchen in central Madrid. Its name comes from the Nahuatl word for beginnings, and everything here starts the same way: tortillas pressed and griddled by hand each morning on a comal. This is the foundation of a menu built around sharing, where every dish carries the weight of tradition but feels light and contemporary.
The restaurant is the younger sibling of Puntarena, yet it has a distinct identity. Where Puntarena celebrates the coastal flavours of the Pacific, Ticuí dives deeper into the roots of Mexican home cooking. The result is a style that is intimate, generous and quietly confident.
The cooking at Ticuí is described as “cocina mexicana artesanal” – artisan Mexican cuisine. The team works with fresh fish, soft crab (jaibas) and octopus with character, treating each ingredient with the respect it deserves. Dishes are designed to be passed around the table, encouraging conversation and discovery. The menu changes with the seasons, but the soul is constant: a Mexico that does not shout but imposes itself through flavour, technique and emotion.
The Michelin Guide, which has awarded Ticuí a Recommended status, notes: “the Mexican cuisine of the Pacific comes to life with tortillas made on the comal every morning.” This recognition places Ticuí among the most noteworthy Mexican tables in Madrid.
The space is clean, modern and warm, with touches that nod to Mexico’s deep cultural heritage – without being theatrical. It is an ideal setting for a calm, flavour-driven dinner. The restaurant also offers outdoor seating, counter dining and private event spaces, making it versatile for different occasions.
Ticuí is not trying to be a replica of a Mexico City cantina. It is a Madrid restaurant that happens to cook Mexican food with extraordinary care, and that makes all the difference.
Recognition
Ambience
Details
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