Given that each piece is topped with smoky chipotle and fresh cotija cheese, this is not surprising. The Roasted Cauliflower, which is considered to be a bestseller, was easily some of the most flavorful cauliflower I’ve ever eaten. Plus, Tico makes all of their sausage in-house, which is honestly one of my weaknesses in life. The presentation is rather humble, but the flavor was the opposite – profound and bold. My favorites include the Homemade Chorizo, Roasted Cauliflower, Shredded Cabbage Salad, and Sweet Corn. Let’s get to the small plates, because they are the most fun part of the meal and I am obsessed with them. Majority of Tico’s menu are small plates, however, they do have a few items served in the entrée format in addition to a variety of tacos. If you’re looking for a party, you can order all of the cocktails on draft in a pitcher, or get a porrón, which is a drinking game on its own. In addition they have made-to-order mixed drinks, favorites of which include the Caju Caipirinha made with cachaca, cashew, and lime, and the Oaxacan Donkey, which is essentially Tico’s take on a Moscow Mule, but made with smoky mezcal instead of vodka. It’s embarrassing to say, but I have tried every single one of these, and they are all incredible.
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Tico has three cocktails on draft, including a bright pink Hibiscus Margarita, fruity Sangria, and a sweet and spicy pisco-based drink called Papa Made Bail. One of the most exciting aspects of Tico, besides its food, of course, is its superior beverage selection. I’ve had the pleasure of dining at Tico on multiple occasions, and each has proven to be memorable… The restaurant’s stunning interior, impressive bar program, and food by renowned chef, Michael Schlow, make it one of the hottest spots in the city.
Tico was just named one of DC’s Essential 38 Restaurants by Eater, and for good reason.
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